| # | Title | Journal | Year | Citations |
|---|
|
| 1 | Physicochemical properties, modifications and applications of starches from different botanical sources | Food Science and Technology | 2015 | 627 |
| 2 | Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos | Food Science and Technology | 2005 | 326 |
| 3 | Lipid oxidation in meat: mechanisms and protective factors – a review | Food Science and Technology | 2018 | 293 |
| 4 | Atividade antioxidante de frutas do cerrado | Food Science and Technology | 2007 | 226 |
| 5 | Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil | Food Science and Technology | 2014 | 174 |
| 6 | Avaliação da atividade antioxidante utilizando sistema beta-caroteno/ácido linoléico e método de seqüestro de radicais DPPH | Food Science and Technology | 2006 | 159 |
| 7 | Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components | Food Science and Technology | 2011 | 150 |
| 8 | Physicochemical study of CaCO3 from egg shells | Food Science and Technology | 2007 | 135 |
| 9 | Rosemary (Rosmarinus officinalis): a study of the composition, antioxidant and antimicrobial activities of extracts obtained with supercritical carbon dioxide | Food Science and Technology | 2008 | 132 |
| 10 | Volatile compounds in meat and meat products | Food Science and Technology | 2017 | 129 |
| 11 | Application of fats in some food products | Food Science and Technology | 2014 | 128 |
| 12 | Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil | Food Science and Technology | 2014 | 127 |
| 13 | Potential applications of nanotechnology in the agro-food sector | Food Science and Technology | 2010 | 123 |
| 14 | Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties | Food Science and Technology | 0 | 120 |
| 15 | Nutritional composition, fatty acid and tocopherol contents of buriti (Mauritia flexuosa) and patawa (Oenocarpus bataua) fruit pulp from the amazon region | Food Science and Technology | 2011 | 114 |
| 16 | Prospects of robotics in food industry | Food Science and Technology | 2017 | 114 |
| 17 | Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla | Food Science and Technology | 2013 | 113 |
| 18 | Application of silver nanoparticles in food packages: a review | Food Science and Technology | 2019 | 102 |
| 19 | Alpha-tocopherol and gamma-tocopherol concentration in vegetable oils | Food Science and Technology | 2014 | 96 |
| 20 | Production, solubility and antioxidant activity of curcumin nanosuspension | Food Science and Technology | 2015 | 96 |
| 21 | Análise de própolis | Food Science and Technology | 2006 | 95 |
| 22 | Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L. | Food Science and Technology | 2007 | 95 |
| 23 | Colour, phenolic content and antioxidant activity of grape juice | Food Science and Technology | 2010 | 94 |
| 24 | Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits | Food Science and Technology | 2017 | 94 |
| 25 | Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand | Food Science and Technology | 2015 | 93 |
| 26 | Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma | Food Science and Technology | 2012 | 92 |
| 27 | Composição centesimal e de minerais em cascas de frutas | Food Science and Technology | 2005 | 90 |
| 28 | Energy efficiency and moisture diffusivity of apple slices during convective drying | Food Science and Technology | 2016 | 90 |
| 29 | Comparison of phenol content and antioxidant capacity of nuts | Food Science and Technology | 0 | 89 |
| 30 | Optimization of the extraction of carrageenan from Kappaphycus alvarezii using response surface methodology | Food Science and Technology | 2012 | 89 |
| 31 | Qualidade nutricional e escore químico de aminoácidos de diferentes fontes protéicas | Food Science and Technology | 2006 | 88 |
| 32 | Grape seed oil: a potential functional food? | Food Science and Technology | 2015 | 88 |
| 33 | Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material | Food Science and Technology | 2010 | 82 |
| 34 | Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks | Food Science and Technology | 2014 | 82 |
| 35 | Lipase and esterase: to what extent can this classification be applied accurately? | Food Science and Technology | 2011 | 81 |
| 36 | Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches | Food Science and Technology | 2010 | 79 |
| 37 | Use of cereal bars with quinoa (Chenopodium quinoa W.) to reduce risk factors related to cardiovascular diseases | Food Science and Technology | 2012 | 79 |
| 38 | Effects of genotype and environment on grain yield and quality traits in bread wheat (T. aestivum L.) | Food Science and Technology | 2014 | 78 |
| 39 | Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial | Food Science and Technology | 2007 | 77 |
| 40 | Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg | Food Science and Technology | 2015 | 77 |
| 41 | Caracterización fisicoquímica de almidones de tubérculos cultivados en Yucatán, México | Food Science and Technology | 2008 | 76 |
| 42 | Phenols, flavonoids and antioxidant activity of aqueous and methanolic extracts of propolis (Apis mellifera L.) from Algarve, South Portugal | Food Science and Technology | 2014 | 76 |
| 43 | CARACTERÍSTICAS DE QUALIDADE DO CONTRAFILÉ (m. L. dorsi) DE TOUROS JOVENS DA RAÇA NELORE | Food Science and Technology | 1998 | 75 |
| 44 | Qualidade nutricional da polpa de bocaiúva Acrocomia aculeata (Jacq.) Lodd. | Food Science and Technology | 0 | 74 |
| 45 | Revalorization of cactus pear (Opuntia spp.) wastes as a source of antioxidants | Food Science and Technology | 2011 | 72 |
| 46 | Mechanical and water vapor permeability properties of biodegradables films based on methylcellulose, glucomannan, pectin and gelatin | Food Science and Technology | 2011 | 72 |
| 47 | Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage | Food Science and Technology | 2014 | 72 |
| 48 | Fish consumption preferences and factors influencing it | Food Science and Technology | 2015 | 72 |
| 49 | Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying | Food Science and Technology | 2018 | 72 |
| 50 | Caracterização físico-química de algumas tuberosas amiláceas | Food Science and Technology | 2002 | 71 |
