| # | Title | Journal | Year | Citations |
|---|
| 1 | Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications | Trends in Food Science and Technology | 2019 | 361 |
| 2 | Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion | Food Chemistry | 2019 | 237 |
| 3 | Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products | Critical Reviews in Food Science and Nutrition | 2013 | 161 |
| 4 | Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review | Comprehensive Reviews in Food Science and Food Safety | 2018 | 149 |
| 5 | The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils | European Journal of Lipid Science and Technology | 2015 | 132 |
| 6 | Camel milk lactoferrin reduces the proliferation of colorectal cancer cells and exerts antioxidant and DNA damage inhibitory activities | Food Chemistry | 2013 | 128 |
| 7 | Identification of novel dipeptidyl peptidase IV (DPP-IV) inhibitory peptides in camel milk protein hydrolysates | Food Chemistry | 2018 | 127 |
| 8 | The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega‐3 Fatty Acids | Comprehensive Reviews in Food Science and Food Safety | 2017 | 111 |
| 9 | Thermal degradation kinetics of anthocyanin and visual colour of plum puree | European Food Research and Technology | 2004 | 91 |
| 10 | Pharmacological Properties of Melanin and its Function in Health | Basic and Clinical Pharmacology and Toxicology | 2017 | 91 |
| 11 | Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems | Journal of Dairy Science | 2018 | 91 |
| 12 | Opportunities and challenges for functional and medicinal beverages: Current and future trends | Trends in Food Science and Technology | 2019 | 90 |
| 13 | Dipeptidyl peptidase IV (DPP-IV) inhibitory properties of camel milk protein hydrolysates generated with trypsin | Journal of Functional Foods | 2017 | 87 |
| 14 | Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage | Food Chemistry | 2012 | 84 |
| 15 | Dipeptidyl peptidase IV (DPP-IV) inhibitory properties of a camel whey protein enriched hydrolysate preparation | Food Chemistry | 2019 | 72 |
| 16 | Membrane separation technology for the recovery of nutraceuticals from food industrial streams | Trends in Food Science and Technology | 2019 | 70 |
| 17 | Micro-encapsulation of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions | Food Hydrocolloids | 2017 | 68 |
| 18 | Multi-functional bioactive properties of intact and enzymatically hydrolysed quinoa and amaranth proteins | LWT - Food Science and Technology | 2019 | 68 |
| 19 | Development of potato starch based active packaging films loaded with antioxidants and its effect on shelf life of beef | Journal of Food Science and Technology | 2015 | 63 |
| 20 | Camel whey protein hydrolysates displayed enhanced cholesteryl esterase and lipase inhibitory, anti-hypertensive and anti-haemolytic properties | LWT - Food Science and Technology | 2018 | 61 |
| 21 | Comparative characterization of protein and lipid fractions from camel and cow milk, their functionality, antioxidant and antihypertensive properties upon simulated gastro-intestinal digestion | Food Chemistry | 2019 | 61 |
| 22 | Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review | Food Reviews International | 2022 | 60 |
| 23 | Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications | Food Chemistry | 2021 | 60 |
| 24 | Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds | LWT - Food Science and Technology | 2015 | 58 |
| 25 | Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties | Journal of Food Science and Technology | 2015 | 57 |
| 26 | Haemoglobin-mediated lipid oxidation in the fish muscle: A review | Trends in Food Science and Technology | 2012 | 50 |
| 27 | Production of functional pita bread using date seed powder | Journal of Food Science and Technology | 2015 | 48 |
| 28 | Comparative study on utilization of micro and nano sized starch particles for encapsulation of camel milk derived probiotics (Pediococcus acidolactici) | LWT - Food Science and Technology | 2019 | 47 |
| 29 | Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage | Journal of Food Composition and Analysis | 2015 | 46 |
| 30 | Aloe vera gel, an excellent base material for edible films and coatings | Trends in Food Science and Technology | 2021 | 44 |
| 31 | Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness | Journal of Food Science and Technology | 2018 | 43 |
| 32 | Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese | International Journal of Food Microbiology | 2020 | 43 |
| 33 | Camel whey protein microparticles for safe and efficient delivery of novel camel milk derived probiotics | LWT - Food Science and Technology | 2019 | 42 |
| 34 | Use of acetic and citric acids to control Salmonella Typhimurium in tahini (sesame paste) | Food Microbiology | 2014 | 41 |
| 35 | Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods | Journal of Food Science and Technology | 2014 | 39 |
| 36 | Reducing sugars, organic acids, size, color, and texture of 21 Emirati date fruit varieties ( Phoenix dactylifera , L.) | NFS Journal | 2018 | 39 |
| 37 | Characteristics and gelling properties of gelatin from goat skin as affected by drying methods | Journal of Food Science and Technology | 2017 | 38 |
| 38 | Pepsin generated camel whey protein hydrolysates with potential antihypertensive properties: Identification and molecular docking of antihypertensive peptides | LWT - Food Science and Technology | 2021 | 38 |
| 39 | A state-of-art review on camel milk proteins as an emerging source of bioactive peptides with diverse nutraceutical properties | Food Chemistry | 2022 | 36 |
| 40 | Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel | Food Chemistry | 2012 | 35 |
| 41 | Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat | LWT - Food Science and Technology | 2016 | 33 |
| 42 | Recent developments in emerging technologies for beetroot pigment extraction and its food applications | Food Chemistry | 2021 | 33 |
| 43 | A comparative investigation into novel cholesterol esterase and pancreatic lipase inhibitory peptides from cow and camel casein hydrolysates generated upon enzymatic hydrolysis and in-vitro digestion | Food Chemistry | 2022 | 33 |
| 44 | Physicochemical properties, sensory quality, and coagulation behavior of camel versus bovine milk soft unripened cheeses | NFS Journal | 2020 | 32 |
| 45 | Determination of alkylresorcinols and their metabolites in biological samples by gas chromatography–mass spectrometry | Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences | 2015 | 29 |
| 46 | Effect of camel milk protein hydrolysates against hyperglycemia, hyperlipidemia, and associated oxidative stress in streptozotocin (STZ)-induced diabetic rats | Journal of Dairy Science | 2021 | 29 |
| 47 | Sustainable food industrial waste management through single cell protein production and characterization of protein enriched bread | Food Bioscience | 2022 | 29 |
| 48 | Antioxidant Potential of Cookies Formulated with Date Seed Powder | Foods | 2022 | 29 |
| 49 | Simultaneous estimation of thermal conductivity and volumetric heat capacity for solid foods using sequential parameter estimation technique | Food Research International | 2009 | 28 |
| 50 | Water content and micelle size change during oxidation of sunflower and canola oils | European Journal of Lipid Science and Technology | 2015 | 28 |
