avg. Impact Factor

Most Cited Articles of State Key Laboratory of Food Science and Technology

Biological activities of chitosan and chitooligosaccharidesFood Hydrocolloids2011568
Trends in microwave-related drying of fruits and vegetablesTrends in Food Science and Technology2006562
Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)Food Chemistry2008519
Smart electronic yarns and wearable fabrics for human biomonitoring made by carbon nanotube coating with polyelectrolytesNano Letters2008441
Chiral Inorganic NanostructuresChemical Reviews2017408
Angiotensin I–converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effectsNutrition Research2004402
Attomolar DNA detection with chiral nanorod assembliesNature Communications2013376
Melanoidins produced by the Maillard reaction: Structure and biological activityFood Chemistry2011369
Chitosan modification and pharmaceutical/biomedical applicationsMarine Drugs2010338
Aloe vera: a valuable ingredient for the food, pharmaceutical and cosmetic industries--a reviewCritical Reviews in Food Science and Nutrition2004328
Dual-Mode Ultrasensitive Quantification of MicroRNA in Living Cells by Chiroplasmonic Nanopyramids Self-Assembled from Gold and Upconversion NanoparticlesJournal of the American Chemical Society2016326
Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysateFood Chemistry2008324
Slow digestion property of native cereal starchesBiomacromolecules2006317
Inulin: Properties, health benefits and food applicationsCarbohydrate Polymers2016312
Self-assembly of chiral nanoparticle pyramids with strong R/S optical activityJournal of the American Chemical Society2012311
Antibacterial activity and mechanism of action of chlorogenic acidJournal of Food Science2011310
Light-controlled self-assembly of semiconductor nanoparticles into twisted ribbonsScience2010298
Degradation kinetics of anthocyanins in blackberry juice and concentrateJournal of Food Engineering2007289
The jujube (Ziziphus jujuba Mill.) fruit: a review of current knowledge of fruit composition and health benefitsJournal of Agricultural and Food Chemistry2013283
Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalaseProcess Biochemistry2006282
Evaluation of rice flour modified by extrusion cookingJournal of Cereal Science2006280
Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoesUltrasonics Sonochemistry2008277
3D printing: Printing precision and application in food sectorTrends in Food Science and Technology2017269
Multiplexed fluorescence resonance energy transfer aptasensor between upconversion nanoparticles and graphene oxide for the simultaneous determination of mycotoxinsAnalytical Chemistry2012263
Lipopolysaccharide: Biosynthetic pathway and structure modificationProgress in Lipid Research2010263