| # | Title | Journal | Year | Citations |
|---|
| 1 | Direct Analysis of Genes Encoding 16S rRNA from Complex Communities Reveals Many Novel Molecular Species within the Human Gut | Applied and Environmental Microbiology | 1999 | 1,253 |
| 2 | Flavour formation in meat and meat products: a review | Food Chemistry | 1998 | 1,009 |
| 3 | Existing and potential applications of ultraviolet light in the food industry - a critical review | Journal of the Science of Food and Agriculture | 2000 | 625 |
| 4 | Aqueous and enzymatic processes for edible oil extraction | Enzyme and Microbial Technology | 1996 | 476 |
| 5 | Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems | Food Chemistry | 1999 | 465 |
| 6 | The metabolic fate of dietary polyphenols in humans | Free Radical Biology and Medicine | 2002 | 416 |
| 7 | Nutritional and toxicological aspects of the Maillard browning reaction in foods | Critical Reviews in Food Science and Nutrition | 1989 | 406 |
| 8 | Wastewater treatment with particulate biofilm reactors | Journal of Biotechnology | 2000 | 389 |
| 9 | Functional Properties of Wheat Glutenin | Journal of Cereal Science | 1996 | 372 |
| 10 | Volatiles from interactions of Maillard reactions and lipids | Critical Reviews in Food Science and Nutrition | 1992 | 326 |
| 11 | Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles | Journal of Agricultural and Food Chemistry | 1999 | 313 |
| 12 | Dietary Modulation of the Human Gut Microflora Using the Prebiotics Oligofructose and Inulin | Journal of Nutrition | 1999 | 295 |
| 13 | Prebiotics, probiotics and human gut microbiology | International Dairy Journal | 1999 | 294 |
| 14 | Changes in structure, density and porosity of potato during dehydration | Journal of Food Engineering | 1995 | 289 |
| 15 | High pressure treatment effects on cod (Gadus morhua) muscle | Food Chemistry | 1998 | 279 |
| 16 | Recent developments in osmotic dehydration: methods to enhance mass transfer | Trends in Food Science and Technology | 2002 | 268 |
| 17 | Aspects of In Vitro and In Vivo Research Approaches Directed Toward Identifying Probiotics and Prebiotics for Human Use | Journal of Nutrition | 2000 | 267 |
| 18 | Relationship between Membrane Damage and Cell Death in Pressure-Treated Escherichia coli Cells: Differences between Exponential- and Stationary-Phase Cells and Variation among Strains | Applied and Environmental Microbiology | 2000 | 252 |
| 19 | Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters | Journal of Cereal Science | 1996 | 240 |
| 20 | Fermented foods — a world perspective | Food Research International | 1994 | 235 |
| 21 | ApoE Polymorphism and Fish Oil Supplementation in Subjects With an Atherogenic Lipoprotein Phenotype | Arteriosclerosis, Thrombosis, and Vascular Biology | 2000 | 204 |
| 22 | Dietary Supplementation with γ-Linolenic Acid or Fish Oil Decreases T Lymphocyte Proliferation in Healthy Older Humans | Journal of Nutrition | 2001 | 200 |
| 23 | Are Increased Plasma Non-Esterified Fatty Acid Concentrations a Risk Marker for Coronary Heart Disease and other Chronic Diseases? | Clinical Science | 1996 | 193 |
| 24 | The effect of the daily intake of inulin on fasting lipid, insulin and glucose concentrations in middle-aged men and women | British Journal of Nutrition | 1999 | 192 |
| 25 | In vitro fermentability of dextran, oligodextran and maltodextrin by human gut bacteria | British Journal of Nutrition | 2000 | 192 |
| 26 | High pressure effects on lipid oxidation in minced pork | Meat Science | 1996 | 190 |
| 27 | Combined effect of operational variables and enzyme activity on aqueous enzymatic extraction of oil and protein from soybean | Enzyme and Microbial Technology | 2001 | 189 |
| 28 | Applications of the Maillard reaction in the food industry | Food Chemistry | 1998 | 177 |
| 29 | Glutamine and the immune system | Amino Acids | 1999 | 175 |
| 30 | The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality | Journal of Cereal Science | 1995 | 174 |
| 31 | Microbiological and technological aspects of milks fermented by bifidobacteria | Journal of Dairy Research | 1995 | 161 |
| 32 | Control of the Maillard reaction in food systems | Trends in Food Science and Technology | 1990 | 154 |
| 33 | Effects of High Pressure on the Myofibrillar Proteins of Cod and Turkey Muscle | Journal of Agricultural and Food Chemistry | 1999 | 154 |
| 34 | A mathematical model of simultaneous heat and moisture transfer during drying of potato | Journal of Food Engineering | 1995 | 153 |
| 35 | Effect of high-pressure treatment on the activity of some polyphenoloxidases | Food Chemistry | 1996 | 149 |
| 36 | Characterizing the composition of intestinal microflora as a prospective treatment target in infant allergic disease | FEMS Immunology and Medical Microbiology | 2001 | 145 |
| 37 | A study of fructo oligosaccharides in the prevention of travellers’ diarrhoea | Alimentary Pharmacology and Therapeutics | 2001 | 138 |
| 38 | Particle-based biofilm reactor technology | Trends in Biotechnology | 2000 | 136 |
| 39 | Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure | Journal of Dairy Research | 2000 | 135 |
| 40 | The effects of diet and breed on the volatile compounds of cooked lamb | Meat Science | 2000 | 129 |
| 41 | Soy flavor and its improvement | Critical Reviews in Food Science and Nutrition | 1988 | 128 |
| 42 | Risk Factors for Early Childhood Malnutrition in Uganda | Pediatrics | 1998 | 127 |
| 43 | Antioxidant Properties of Catechins and Green Tea Extracts in Model Food Emulsions | Journal of Agricultural and Food Chemistry | 1997 | 126 |
| 44 | Healthy gut microflora and allergy: factors influencing development of the microbiota | Annals of Medicine | 1999 | 126 |
| 45 | Antioxidant activity of quercetin and myricetin in liposomes | Chemistry and Physics of Lipids | 1998 | 123 |
| 46 | Review: Effect of thermal processing on soymilk | International Journal of Food Science and Technology | 1995 | 119 |
| 47 | Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition | Journal of Cereal Science | 1997 | 117 |
| 48 | The effects of antioxidants on changes in oils during heating and deep frying | Journal of the Science of Food and Agriculture | 1995 | 113 |
| 49 | Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks | Journal of Chromatography A | 2000 | 113 |
| 50 | Effect of Aminocyclopropane-1-carboxylic Acid Oxidase Antisense Gene on the Formation of Volatile Esters in Cantaloupe Charentais Melon (Cv. Védrandais) | Journal of Agricultural and Food Chemistry | 1998 | 112 |
