| # | Title | Journal | Year | Citations |
|---|
| 1 | Anthocyanins: Natural Colorants with Health-Promoting Properties | Annual Review of Food Science and Technology | 2010 | 1,164 |
| 2 | Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods: A Review | Journal of Food Protection | 1999 | 670 |
| 3 | Opportunities and Challenges in High Pressure Processing of Foods | Critical Reviews in Food Science and Nutrition | 2007 | 667 |
| 4 | Reactive Oxygen Species, Aging, and Antioxidative Nutraceuticals | Comprehensive Reviews in Food Science and Food Safety | 2004 | 608 |
| 5 | Whey protein concentrates and isolates: Processing and functional properties | Critical Reviews in Food Science and Nutrition | 1993 | 499 |
| 6 | Chemistry and Reaction of Singlet Oxygen in Foods | Comprehensive Reviews in Food Science and Food Safety | 2002 | 419 |
| 7 | Flavones: Food Sources, Bioavailability, Metabolism, and Bioactivity | Advances in Nutrition | 2017 | 418 |
| 8 | Natural Colorants: Food Colorants from Natural Sources | Annual Review of Food Science and Technology | 2017 | 361 |
| 9 | Alternative food-preservation technologies: efficacy and mechanisms | Microbes and Infection | 2002 | 358 |
| 10 | Effects of Pulsed Electric Fields on the Quality of Orange Juice and Comparison with Heat Pasteurization | Journal of Agricultural and Food Chemistry | 2000 | 329 |
| 11 | Adaptation to sublethal environmental stresses protects Listeria monocytogenes against lethal preservation factors | Applied and Environmental Microbiology | 1997 | 322 |
| 12 | An Update on the Health Effects of Tomato Lycopene | Annual Review of Food Science and Technology | 2010 | 305 |
| 13 | Principles and Application of High Pressure–Based Technologies in the Food Industry | Annual Review of Food Science and Technology | 2015 | 286 |
| 14 | Flow property measurement of food powders and sensitivity of Jenike’s hopper design methodology to the measured values | Journal of Food Engineering | 2004 | 279 |
| 15 | Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by entrye Addition of Avocado or Avocado Oil | Journal of Nutrition | 2005 | 246 |
| 16 | Chemistry and Reactions of Reactive Oxygen Species in Foods | Critical Reviews in Food Science and Nutrition | 2006 | 240 |
| 17 | Bioavailability of β-Carotene Is Lower in Raw than in Processed Carrots and Spinach in Women | Journal of Nutrition | 1998 | 224 |
| 18 | Structure−Function Relationships of Anthocyanins from Various Anthocyanin-Rich Extracts on the Inhibition of Colon Cancer Cell Growth | Journal of Agricultural and Food Chemistry | 2008 | 224 |
| 19 | Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review | Comprehensive Reviews in Food Science and Food Safety | 2019 | 223 |
| 20 | Bioactivity of Resveratrol | Comprehensive Reviews in Food Science and Food Safety | 2006 | 217 |
| 21 | Narrowing the Gap for Bioplastic Use in Food Packaging: An Update | Environmental Science & Technology | 2020 | 207 |
| 22 | Microencapsulation Properties of Gum Arabic and Several Food Proteins: Spray-Dried Orange Oil Emulsion Particles | Journal of Agricultural and Food Chemistry | 1996 | 204 |
| 23 | Commercial Scale Pulsed Electric Field Processing of Tomato Juice | Journal of Agricultural and Food Chemistry | 2003 | 199 |
| 24 | Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazyl | Journal of Food Science | 2003 | 198 |
| 25 | Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects | British Journal of Nutrition | 2007 | 196 |
| 26 | Lycopene Stability During Food Processing | Experimental Biology and Medicine | 1998 | 195 |
| 27 | USE OF OZONE TO INACTIVATE MICROORGANISMS ON LETTUCE | Journal of Food Safety | 1999 | 195 |
| 28 | Anthocyanins | Advances in Nutrition | 2015 | 191 |
| 29 | Inactivation of Listeria monocytogenes in Milk by Pulsed Electric Field | Journal of Food Protection | 1998 | 185 |
| 30 | Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systems | Innovative Food Science and Emerging Technologies | 2000 | 185 |
| 31 | Ozone and its current and future application in the food industry | Advances in Food and Nutrition Research | 2003 | 185 |
| 32 | Applications of electronic nose (e-nose) and electronic tongue (e-tongue) in food quality-related properties determination: A review | Artificial Intelligence in Agriculture | 2020 | 184 |
| 33 | Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate | Meat Science | 1996 | 181 |
| 34 | Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions | Food Research International | 1996 | 180 |
| 35 | Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis | Food Chemistry | 2013 | 180 |
| 36 | Antibiotic Administration Routes Significantly Influence the Levels of Antibiotic Resistance in Gut Microbiota | Antimicrobial Agents and Chemotherapy | 2013 | 173 |
| 37 | Quantitative determination of intact glucosinolates in broccoli, broccoli sprouts, Brussels sprouts, and cauliflower by high-performance liquid chromatography–electrospray ionization–tandem mass spectrometry | Analytical Biochemistry | 2005 | 172 |
| 38 | Sporicidal action of ozone and hydrogen peroxide: a comparative study | International Journal of Food Microbiology | 2001 | 168 |
| 39 | Implications of cancer stem cell theory for cancer chemoprevention by natural dietary compounds | Journal of Nutritional Biochemistry | 2011 | 166 |
| 40 | Enhanced bioavailability of lycopene when consumed as cis‐isomers from tangerine compared to red tomato juice, a randomized, cross‐over clinical trial | Molecular Nutrition and Food Research | 2015 | 163 |
| 41 | Resistance of Listeria monocytogenes to Heat after Adaptation to Environmental Stresses | Journal of Food Protection | 1996 | 162 |
| 42 | Flavor, Color, and Vitamin C Retention of Pulsed Electric Field Processed Orange Juice in Different Packaging Materials | Journal of Agricultural and Food Chemistry | 2001 | 162 |
| 43 | Oxidative degradation kinetics of lycopene, lutein, and 9‐cis and all‐trans β‐carotene | JAOCS, Journal of the American Oil Chemists' Society | 1998 | 160 |
| 44 | Food commensal microbes as a potentially important avenue in transmitting antibiotic resistance genes | FEMS Microbiology Letters | 2006 | 159 |
| 45 | Bioavailability and inter-conversion of sulforaphane and erucin in human subjects consuming broccoli sprouts or broccoli supplement in a cross-over study design | Pharmacological Research | 2011 | 159 |
| 46 | Assessment of Lutein Bioavailability from Meals and a Supplement Using Simulated Digestion and Caco-2 Human Intestinal Cells | Journal of Nutrition | 2004 | 158 |
| 47 | Assessment of Degradation and Intestinal Cell Uptake of Carotenoids and Chlorophyll Derivatives from Spinach Puree Using an In Vitro Digestion and Caco-2 Human Cell Model | Journal of Agricultural and Food Chemistry | 2001 | 156 |
| 48 | Resveratrol reduces oxidation and proliferation of human retinal pigment epithelial cells via extracellular signal-regulated kinase inhibition | Chemico-Biological Interactions | 2005 | 156 |
| 49 | Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork | Food Chemistry | 2011 | 153 |
| 50 | New developments in Hsp90 inhibitors as anti-cancer therapeutics: Mechanisms, clinical perspective and more potential | Drug Resistance Updates | 2009 | 152 |
