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School of Food Science and Technology
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top-articles
School of Food Science and Technology
4.5K
(top 0.1%)
papers
143.1K
(top 0.1%)
citations
136
(top 0.1%)
h
-index
188
(top 0.1%)
g
-index
4.7K
all documents
152.1K
doc citations
5.4K
citing journals
Top Articles
#
Title
Journal
Year
Citations
1
Melanoidins produced by the Maillard reaction: Structure and biological activity
Food Chemistry
2011
496
2
Inulin: Properties, health benefits and food applications
Carbohydrate Polymers
2016
495
3
Aloe Vera: A Valuable Ingredient for the Food, Pharmaceutical and Cosmetic Industries—A Review
Critical Reviews in Food Science and Nutrition
2004
459
4
Antibacterial Activity and Mechanism of Action of Chlorogenic Acid
Journal of Food Science
2011
451
5
Attomolar DNA detection with chiral nanorod assemblies
Nature Communications
2013
443
6
Angiotensin I–converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects
Nutrition Research
2004
438
7
The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits
Journal of Agricultural and Food Chemistry
2013
425
8
Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate
Food Chemistry
2008
403
9
Dual-Mode Ultrasensitive Quantification of MicroRNA in Living Cells by Chiroplasmonic Nanopyramids Self-Assembled from Gold and Upconversion Nanoparticles
Journal of the American Chemical Society
2016
399
10
Collagen and Gelatin
Annual Review of Food Science and Technology
2015
377
11
Slow Digestion Property of Native Cereal Starches
Biomacromolecules
2006
368
12
Self-Assembly of Chiral Nanoparticle Pyramids with Strong
R
/
S
Optical Activity
Journal of the American Chemical Society
2012
366
13
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
Food Chemistry
2015
362
14
Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase
Process Biochemistry
2006
353
15
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review
Meat Science
2016
344
16
Slowly Digestible Starch: Concept, Mechanism, and Proposed Extended Glycemic Index
Critical Reviews in Food Science and Nutrition
2009
341
17
A phylo-functional core of gut microbiota in healthy young Chinese cohorts across lifestyles, geography and ethnicities
ISME Journal
2015
339
18
Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes
Ultrasonics Sonochemistry
2008
337
19
Nutritional composition of five cultivars of chinese jujube
Food Chemistry
2007
333
20
Multiplexed Fluorescence Resonance Energy Transfer Aptasensor between Upconversion Nanoparticles and Graphene Oxide for the Simultaneous Determination of Mycotoxins
Analytical Chemistry
2012
303
21
Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions
Journal of Agricultural and Food Chemistry
2012
286
22
Quantitative Genetic Background of the Host Influences Gut Microbiomes in Chickens
Scientific Reports
2013
286
23
Simultaneous Aptasensor for Multiplex Pathogenic Bacteria Detection Based on Multicolor Upconversion Nanoparticles Labels
Analytical Chemistry
2014
285
24
Engineering Persistent Luminescence Nanoparticles for Biological Applications: From Biosensing/Bioimaging to Theranostics
Accounts of Chemical Research
2018
279
25
Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)
Food Chemistry
2007
276
26
SERS Encoded Silver Pyramids for Attomolar Detection of Multiplexed Disease Biomarkers
Advanced Materials
2015
276
27
Unexpected Chirality of Nanoparticle Dimers and Ultrasensitive Chiroplasmonic Bioanalysis
Journal of the American Chemical Society
2013
274
28
p-Coumaric acid kills bacteria through dual damage mechanisms
Food Control
2012
273
29
Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)
Food Chemistry
2007
261
30
Regiospecific Plasmonic Assemblies for
in Situ
Raman Spectroscopy in Live Cells
Journal of the American Chemical Society
2012
259
31
Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose
Food Chemistry
2010
255
32
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
Food Hydrocolloids
2020
251
33
Effects of heat treatment on the emulsifying properties of pea proteins
Food Hydrocolloids
2016
245
34
Green synthesis of silver nanoparticles using turmeric extracts and investigation of their antibacterial activities
Colloids and Surfaces B: Biointerfaces
2018
244
35
A next generation probiotic,
Akkermansia muciniphila
Critical Reviews in Food Science and Nutrition
2019
244
36
Gold nanoparticles enhanced SERS aptasensor for the simultaneous detection of Salmonella typhimurium and Staphylococcus aureus
Biosensors and Bioelectronics
2015
242
37
Hierarchical Plasmonic Nanorods and Upconversion Core–Satellite Nanoassemblies for Multimodal Imaging‐Guided Combination Phototherapy
Advanced Materials
2016
240
38
Side‐by‐Side and End‐to‐End Gold Nanorod Assemblies for Environmental Toxin Sensing
Angewandte Chemie - International Edition
2010
239
39
Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin
Food Hydrocolloids
2016
236
40
Preparation and characterization of pullulan–chitosan and pullulan–carboxymethyl chitosan blended films
Food Hydrocolloids
2013
231
41
Role of lactic acid bacteria on the yogurt flavour: A review
International Journal of Food Properties
2017
228
42
Milk Biologically Active Components as Nutraceuticals: Review
Critical Reviews in Food Science and Nutrition
2005
220
43
Dietary Strategies for the Treatment of Cadmium and Lead Toxicity
Nutrients
2015
217
44
Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation
Journal of Food Engineering
2007
216
45
Lateral Flow Immunochromatographic Assay for Sensitive Pesticide Detection by Using Fe
3
O
4
Nanoparticle Aggregates as Color Reagents
Analytical Chemistry
2011
216
46
The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests
Food Chemistry
2018
216
47
Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells
Food Hydrocolloids
2015
215
48
Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids
Food Hydrocolloids
2016
214
49
Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels
Journal of Food Science
2009
210
50
Dynamic Nanoparticle Assemblies
Accounts of Chemical Research
2012
209
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