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exaly
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Department of Nutrition and Food Science
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top-articles
Department of Nutrition and Food Science
68
(top 1%)
papers
2.6K
(top 1%)
citations
31
(top 1%)
h
-index
50
(top 1%)
g
-index
70
all documents
2.7K
doc citations
624
citing journals
Top Articles
#
Title
Journal
Year
Citations
1
The Thiobarbituric Acid (TBA) Reaction in Foods: A Review
Critical Reviews in Food Science and Nutrition
1998
222
2
Relationship between the colour and the chemical structure of carotenoid pigments
Food Chemistry
2007
198
3
Review: Analysis of carotenoids in orange juice
Journal of Food Composition and Analysis
2007
126
4
The effect of time and storage conditions on the phenolic composition and colour of white wine
Food Research International
2006
125
5
Application of Tristimulus Colorimetry To Estimate the Carotenoids Content in Ultrafrozen Orange Juices
Journal of Agricultural and Food Chemistry
2003
108
6
Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type
Journal of Food Engineering
2007
102
7
Bioactive metabolites involved in the antioxidant, anticancer and anticalpain activities of Ficus carica L., Ceratonia siliqua L. and Quercus ilex L. extracts
Industrial Crops and Products
2017
83
8
The complex carotenoid pattern of orange juices from concentrate
Food Chemistry
2008
76
9
Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity
Food Chemistry
2015
75
10
Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy
Food Chemistry
2017
63
11
Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar Ratio
Journal of Agricultural and Food Chemistry
2012
61
12
HPLC analysis of geometrical isomers of lutein epoxide isolated from dandelion (Taraxacum officinale F. Weber ex Wiggers)
Phytochemistry
2006
56
13
Feasibility Study on the Use of Near-Infrared Hyperspectral Imaging for the Screening of Anthocyanins in Intact Grapes during Ripening
Journal of Agricultural and Food Chemistry
2013
56
14
A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space
Food Research International
2008
55
15
Application of Differential Colorimetry To Evaluate Anthocyanin–Flavonol–Flavanol Ternary Copigmentation Interactions in Model Solutions
Journal of Agricultural and Food Chemistry
2015
54
16
Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity
Food Chemistry
2017
54
17
Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain
Food Chemistry
2007
53
18
Free Radical Scavenging Properties of Phytofluene and Phytoene Isomers as Compared to Lycopene: A Combined Experimental and Theoretical Study
Journal of Physical Chemistry B
2014
52
19
Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins
Food Chemistry
2015
46
20
Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin
Talanta
2017
46
21
A Routine High-Performance Liquid Chromatography Method for Carotenoid Determination In Ultrafrozen Orange Juices
Journal of Agricultural and Food Chemistry
2003
45
22
Study of Zalema Grape Pomace: Phenolic Composition and Biological Effects in Caenorhabditis elegans
Journal of Agricultural and Food Chemistry
2013
44
23
A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II): CIELUV and CIELAB uniform colour spaces
Food Research International
2008
42
24
Carotenoid and Vitamin A Contents in Biological Fluids and Tissues of Animals as an Effect of the Diet: A Review
Food Reviews International
2015
42
25
Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices
Food Research International
2005
38
26
Identification of Zeinoxanthin in Orange Juices
Journal of Agricultural and Food Chemistry
2005
36
27
Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid–liquid extractions to determine the volatile compounds of wine
Talanta
2008
36
28
Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy
Journal of Dairy Science
2016
36
29
Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry
Journal of Food Science
2017
36
30
Xanthophyll cycle-related photoprotective mechanism in the Mediterranean seagrasses Posidonia oceanica and Cymodocea nodosa under normal and stressful hypersaline conditions
Aquatic Botany
2013
33
31
Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages
Journal of Agricultural and Food Chemistry
2015
32
32
Feasibility Study on the Use of Visible–Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in Broccoli
Journal of Agricultural and Food Chemistry
2012
31
33
The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
Molecules
2016
31
34
European Database of Carotenoid Levels in Foods. Factors Affecting Carotenoid Content
Foods
2021
30
35
Historical aspects and applications of barbituric acid derivatives. A review
Die Pharmazie
1988
29
36
Effect of Salt Stress in the Regulation of Anthocyanins and Color of
Hibiscus
Flowers by Digital Image Analysis
Journal of Agricultural and Food Chemistry
2014
28
37
Separation and identification of phenolic acids in wine vinegars by HPLC
Food Chemistry
1994
27
38
Determination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imaging
Australian Journal of Grape and Wine Research
2016
27
39
Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations
Journal of Agricultural and Food Chemistry
2017
23
40
Application of LC–MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region
Analytica Chimica Acta
2012
22
41
Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle
Food Research International
2019
21
42
EFFECT OF TIME AND STORAGE CONDITIONS ON MAJOR VOLATILE COMPOUNDS OF ZALEMA WHITE WINE
Journal of Food Quality
2011
20
43
Effect of the time of cold maceration on the evolution of phenolic compounds and colour of
S
yrah wines elaborated in warm climate
International Journal of Food Science and Technology
2014
20
44
Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives
Food Chemistry
2014
19
45
Changes in phytochemical composition, bioactivity and
in vitro
digestibility of guayusa leaves (
Ilex guayusa
Loes.) in different ripening stages
Journal of the Science of Food and Agriculture
2018
19
46
Effect of tomato extract supplementation against high-fat diet-induced hepatic lesions
Hepatobiliary Surgery and Nutrition
2013
17
47
Volatile components in Andalusian vinegars
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
1987
15
48
Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools
Food Chemistry
2017
15
49
Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides
Carbohydrate Polymers
2022
15
50
Effect of increased acidity on the carotenoid pattern and colour of orange juice
European Food Research and Technology
2010
14
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