0.1(top 100%)
impact factor
101(top 100%)
papers
291(top 50%)
citations
8(top 50%)
h-index
0.1(top 100%)
extended IF
179
all documents
330
doc citations
14(top 50%)
g-index
Top Articles
| # | Title | Journal | Year | Citations |
|---|---|---|---|---|
| 1 | Chemical and Functional Properties of Food Lipids | Chemical and Functional Properties of Food Components Series | 2002 | 56 |
| 2 | Probiotics in Food | Chemical and Functional Properties of Food Components Series | 2006 | 33 |
| 3 | Lipid Oxidation in Food Systems | Chemical and Functional Properties of Food Components Series | 2002 | 20 |
| 4 | The Nomenclature, Structure, and Properties of Food Lipids | Chemical and Functional Properties of Food Components Series | 2002 | 16 |
| 5 | Analysis of Proteins, Peptides, and Amino Acids in Foods | Chemical and Functional Properties of Food Components Series | 2005 | 11 |
| 6 | Anthocyanins in Foods | Chemical and Functional Properties of Food Components Series | 2007 | 10 |
| 7 | Chlorophylls | Chemical and Functional Properties of Food Components Series | 2007 | 9 |
| 8 | Heavy Metals in Food Packagings | Chemical and Functional Properties of Food Components Series | 2006 | 8 |
| 9 | Determination of Pesticide Residues | Chemical and Functional Properties of Food Components Series | 2005 | 8 |
| 10 | Fish Lipids | Chemical and Functional Properties of Food Components Series | 2010 | 7 |
| 11 | The Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods | Chemical and Functional Properties of Food Components Series | 2012 | 7 |
| 12 | Prebiotics | Chemical and Functional Properties of Food Components Series | 2006 | 6 |
| 13 | The Role of Proteins in Food | Chemical and Functional Properties of Food Components Series | 2006 | 6 |
| 14 | Food Colorants | Chemical and Functional Properties of Food Components Series | 2006 | 6 |
| 15 | Antioxidant and Prooxidant Actions and Stabilities of Carotenoids In Vitro and in Vivo and Carotenoid Oxidation Products | Chemical and Functional Properties of Food Components Series | 2007 | 4 |
| 16 | The Role of Lipids in Food Quality | Chemical and Functional Properties of Food Components Series | 2002 | 3 |
| 17 | Chemometric Techniques in Analytical Evaluation of Food Quality | Chemical and Functional Properties of Food Components Series | 2006 | 3 |
| 18 | Lipid Oxidation in Food Systems | Chemical and Functional Properties of Food Components Series | 2010 | 3 |
| 19 | Extraction and Analysis of Food Lipids* | Chemical and Functional Properties of Food Components Series | 2005 | 3 |
| 20 | Updated Technologies for Extracting and Formulating Food Colorants | Chemical and Functional Properties of Food Components Series | 2007 | 3 |
| 21 | Cholesterol and Phytosterols | Chemical and Functional Properties of Food Components Series | 2002 | 3 |
| 22 | Chemopreventive Potential of Compounds in Cruciferous Vegetables | Chemical and Functional Properties of Food Components Series | 2005 | 3 |
| 23 | Food Components and Quality | Chemical and Functional Properties of Food Components Series | 2006 | 2 |
| 24 | Smell, Taste, and Flavor | Chemical and Functional Properties of Food Components Series | 2011 | 2 |
| 25 | Assessment of Exposure to Chemical Pollutants in Food and Water | Chemical and Functional Properties of Food Components Series | 2006 | 2 |
| 26 | Other Natural Pigments | Chemical and Functional Properties of Food Components Series | 2007 | 2 |
| 27 | Chlorophylls in Foods | Chemical and Functional Properties of Food Components Series | 2007 | 2 |
| 28 | Analysis of Anthocyanins | Chemical and Functional Properties of Food Components Series | 2007 | 2 |
| 29 | Genotoxic Food Components | Chemical and Functional Properties of Food Components Series | 2005 | 2 |
| 30 | Modified Triacylglycerols and Fat Replacers | Chemical and Functional Properties of Food Components Series | 2010 | 2 |
| 31 | Cholesterol and Phytosterols | Chemical and Functional Properties of Food Components Series | 2010 | 2 |
| 32 | Fish Lipids | Chemical and Functional Properties of Food Components Series | 2002 | 2 |
| 33 | Selection of Techniques Used in Food Analysis | Chemical and Functional Properties of Food Components Series | 2005 | 2 |
| 34 | Impact of Food Preservation, Processing, and Cooking on Cancer Risk | Chemical and Functional Properties of Food Components Series | 2005 | 2 |
| 35 | Pollutants in Food — Metals and Metalloids | Chemical and Functional Properties of Food Components Series | 2006 | 2 |
| 36 | N-Heterocyclic Pigments | Chemical and Functional Properties of Food Components Series | 2007 | 2 |
| 37 | Lipid–Protein and Lipid–Saccharide Interactions | Chemical and Functional Properties of Food Components Series | 2010 | 2 |
| 38 | Functional Role of Some Minerals in Foods | Chemical and Functional Properties of Food Components Series | 2006 | 1 |
| 39 | Frying Fats | Chemical and Functional Properties of Food Components Series | 2010 | 1 |
| 40 | Specificity of Food Odorants | Chemical and Functional Properties of Food Components Series | 2011 | 1 |
| 41 | Bioavilability of Natural Pigments | Chemical and Functional Properties of Food Components Series | 2007 | 1 |
| 42 | Phospholipids | Chemical and Functional Properties of Food Components Series | 2002 | 1 |
| 43 | Chemopreventive Phenolic Compounds in Common Spices | Chemical and Functional Properties of Food Components Series | 2005 | 1 |
| 44 | Chemical and Physical Properties of Lipids | Chemical and Functional Properties of Food Components Series | 2010 | 1 |
| 45 | Fat-Soluble Vitamins | Chemical and Functional Properties of Food Components Series | 2002 | 1 |
| 46 | Sensory Analysis of Foods | Chemical and Functional Properties of Food Components Series | 2005 | 1 |
| 47 | Cancer Prevention by Tea and Tea Constituents | Chemical and Functional Properties of Food Components Series | 2005 | 1 |
| 48 | Molecular Mechanisms of Carcinogenesis | Chemical and Functional Properties of Food Components Series | 2005 | 1 |
| 49 | Carotenoids in Cancer Prevention | Chemical and Functional Properties of Food Components Series | 2005 | 1 |
| 50 | The Role of Food Components in Children's Nutrition | Chemical and Functional Properties of Food Components Series | 2006 | 1 |