| # | Title | Journal | Year | Citations |
|---|
| 1 | Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials | Food Microbiology | 2005 | 777 |
| 2 | Factors influencing the microbial safety of fresh produce: A review | Food Microbiology | 2012 | 698 |
| 3 | Mechanisms of Bactericidal Action of Cinnamaldehyde against Listeria monocytogenes and of Eugenol against L. monocytogenes and Lactobacillus sakei | Applied and Environmental Microbiology | 2004 | 358 |
| 4 | Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions | Cereal Chemistry | 2005 | 333 |
| 5 | Evaluation of antilisterial action of cilantro oil on vacuum packed ham | International Journal of Food Microbiology | 2002 | 312 |
| 6 | Bread properties and crumb structure | Food Research International | 2001 | 301 |
| 7 | Pulsed Electric Field Processing of Foods: A Review | Journal of Food Protection | 1999 | 287 |
| 8 | Use of natural antimicrobials to increase antibiotic susceptibility of drug resistant bacteria | International Journal of Food Microbiology | 2010 | 258 |
| 9 | Performance responses and indicators of gastrointestinal health in early-weaned pigs fed low-protein amino acid-supplemented diets1 | Journal of Animal Science | 2006 | 257 |
| 10 | Genotype and Environmental Variation in Phenolic Content, Phenolic Acid Composition, and Antioxidant Activity of Hard Spring Wheat | Journal of Agricultural and Food Chemistry | 2006 | 249 |
| 11 | Cholesterol-lowering effects of oat β-glucan | Nutrition Reviews | 2011 | 249 |
| 12 | Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking | Food Chemistry | 2009 | 233 |
| 13 | Measurement of anthocyanins and other phytochemicals in purple wheat | Food Chemistry | 2008 | 231 |
| 14 | Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors | LWT - Food Science and Technology | 2009 | 214 |
| 15 | Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice | Food Chemistry | 2018 | 209 |
| 16 | Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids | Food Chemistry | 2010 | 204 |
| 17 | Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.) | Journal of Cereal Science | 2014 | 199 |
| 18 | Gelation properties of salt-extracted pea protein induced by heat treatment | Food Research International | 2010 | 196 |
| 19 | Action of α-amylases on amylose-lipid complex superstructures | Journal of Cereal Science | 1991 | 180 |
| 20 | Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels | Food Hydrocolloids | 2012 | 177 |
| 21 | Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies | Food Chemistry | 2016 | 176 |
| 22 | Pathogen Survival in Swine Manure Environments and Transmission of Human Enteric Illness—A Review | Journal of Environmental Quality | 2003 | 170 |
| 23 | Enzymatic inhibition by allyl isothiocyanate and factors affecting its antimicrobial action against Escherichia coli O157:H7 | International Journal of Food Microbiology | 2009 | 165 |
| 24 | A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods | Food Chemistry | 2009 | 165 |
| 25 | High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products | Journal of Food Science | 2010 | 164 |
| 26 | Variation in Total and Soluble β-Glucan Content in Hulless Barley: Effects of Thermal, Physical, and Enzymic Treatments | Journal of Agricultural and Food Chemistry | 2000 | 163 |
| 27 | Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri | International Journal of Food Microbiology | 2006 | 162 |
| 28 | Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes | LWT - Food Science and Technology | 2011 | 159 |
| 29 | Textural analysis of fat reduced vanilla ice cream products | Food Research International | 2001 | 155 |
| 30 | Effect of thermal processing on antioxidant properties of purple wheat bran | Food Chemistry | 2007 | 154 |
| 31 | Oxidative gelation studies of water-soluble pentosans from wheat | Journal of Cereal Science | 1990 | 153 |
| 32 | Interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms | International Journal of Food Microbiology | 1998 | 152 |
| 33 | Antimicrobial properties of grape seed extracts and their effectiveness after incorporation into pea starch films | International Journal of Food Science and Technology | 2009 | 146 |
| 34 | Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals | Food Research International | 2013 | 143 |
| 35 | Comparison of Antioxidant Activities of Different Colored Wheat Grains and Analysis of Phenolic Compounds | Journal of Agricultural and Food Chemistry | 2010 | 136 |
| 36 | Preparation of high‐fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosusL.) | Critical Reviews in Food Science and Nutrition | 1979 | 134 |
| 37 | Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses | Food Research International | 2018 | 134 |
| 38 | On the supermolecular structure and metastability of glycerol monostearate-amylose complex | Carbohydrate Polymers | 1990 | 133 |
| 39 | Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout the fruit developmental stages | Food Research International | 2011 | 120 |
| 40 | Cellular Structure of Bread Crumb and its Influence on Mechanical Properties | Journal of Cereal Science | 2002 | 118 |
| 41 | Microbial growth modelling with artificial neural networks | International Journal of Food Microbiology | 2001 | 116 |
| 42 | The bubble size distribution in wheat flour dough | Food Research International | 2006 | 114 |
| 43 | Distribution of carotenoids in endosperm, germ, and aleurone fractions of cereal grain kernels | Food Chemistry | 2013 | 112 |
| 44 | Phenolic compounds and antioxidant properties of breeding lines between the white and black rice | Food Chemistry | 2015 | 112 |
| 45 | Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread | Antioxidants | 2013 | 107 |
| 46 | Eugenol Induced Inhibition of Extracellular Enzyme Production by Bacillus subtilis | Journal of Food Protection | 1989 | 105 |
| 47 | Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate | International Journal of Food Microbiology | 2005 | 102 |
| 48 | Evolutionary origin of the segmental duplication encompassing the wheat GLU-B1 locus encoding the overexpressed Bx7 (Bx7OE) high molecular weight glutenin subunit | Theoretical and Applied Genetics | 2008 | 102 |
| 49 | Wheat breeding for end-product use | Euphytica | 1998 | 101 |
| 50 | Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria | Food Microbiology | 2007 | 101 |
