avg. Impact Factor

Most Cited Articles of Key Laboratory of Food Nutrition and Safety

Starch Retrogradation: A Comprehensive ReviewComprehensive Reviews in Food Science and Food Safety2015708
Clinical characteristics of coronavirus disease 2019 (COVID-19) in China: A systematic review and meta-analysisJournal of Infection2020545
Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a reviewFood and Function2013335
Effect of acid hydrolysis on starch structure and functionality: a reviewCritical Reviews in Food Science and Nutrition2015216
Antimicrobial activities of ZnO powder-coated PVC film to inactivate food pathogensInternational Journal of Food Science and Technology2009211
Preparation and evaluation of a molecularly imprinted sol-gel material for on-line solid-phase extraction coupled with high performance liquid chromatography for the determination of trace pentachlorophenol in water samplesJournal of Chromatography A2005208
Composition design and medical application of liposomesEuropean Journal of Medicinal Chemistry2019186
Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypesFood Chemistry2015183
Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.)Food Chemistry2011181
Multiwalled carbon nanotubes as sorbent for on-line coupling of solid-phase extraction to high-performance liquid chromatography for simultaneous determination of 10 sulfonamides in eggs and porkJournal of Chromatography A2006167
Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefirInternational Journal of Biological Macromolecules2008165
Effects of Lactobacillus plantarum MA2 isolated from Tibet kefir on lipid metabolism and intestinal microflora of rats fed on high-cholesterol dietApplied Microbiology and Biotechnology2009148
Sodium periodate oxidation of cellulose nanocrystal and its application as a paper wet strength additiveCellulose2015141
Extrusion process improves the functionality of soluble dietary fiber in oat branJournal of Cereal Science2011141
Production and use of immobilized lipases in/on nanomaterials: A review from the waste to biodiesel productionInternational Journal of Biological Macromolecules2020135
Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir – Part IIFood Hydrocolloids2013135
Polysaccharides from fruit calyx of Physalis alkekengi var. francheti: Isolation, purification, structural features and antioxidant activitiesCarbohydrate Polymers2009134
Effect of TiO2 nanoparticles on the antibacterial and physical properties of polyethylene-based filmProgress in Organic Coatings2012132
Rapid determination of fumonisin B1 in food samples by enzyme-linked immunosorbent assay and colloidal gold immunoassayJournal of Agricultural and Food Chemistry2006130
Multi-residue determination of pesticides in water using multi-walled carbon nanotubes solid-phase extraction and gas chromatography-mass spectrometryJournal of Chromatography A2007125
Antifungal activity of volatile organic compounds from Streptomyces alboflavus TD-1FEMS Microbiology Letters2013123
Analysis of sulphonamide residues in edible animal products: a reviewFood Additives and Contaminants2006122
Blasting extrusion processing: the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat branFood Chemistry2015120
Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basisFood Chemistry2016117
Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methodsLWT - Food Science and Technology2010116