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Department of Applied Biochemistry and Nutrition
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top-articles
Department of Applied Biochemistry and Nutrition
120
(top 1%)
papers
2.5K
(top 1%)
citations
27
(top 1%)
h
-index
45
(top 1%)
g
-index
121
all documents
2.6K
doc citations
509
citing journals
Top Articles
#
Title
Journal
Year
Citations
1
On the nature of the interaction between some anionic polysaccharides and proteins
Journal of the Science of Food and Agriculture
1977
183
2
The simultaneous use of ribonucleic acid, 35S, 2,6-diaminopimelic acid and 2-aminoethylphosphonic acid as markers of microbial nitrogen entering the duodenum of sheep
British Journal of Nutrition
1978
147
3
Compositional changes in developing rape seed (Brassica napus L.)
Planta
1975
132
4
Amino acid interactions in chick nutrition
British Poultry Science
1970
102
5
RHEOLOGICAL PROPERTIES OF ALGINATE GELS
Journal of Texture Studies
1976
100
6
Amino acid interactions in chick nutrition
British Poultry Science
1970
94
7
Effect of hydrostatic pressure on starch gelatinisation
Carbohydrate Polymers
1982
93
8
Lipid and myoglobin oxidation in pork stored in oxygen- and carbon dioxide-enriched atmospheres
Meat Science
1977
65
9
Release of lysosomal enzymes during post mortem conditioning and their relationship to tenderness
International Journal of Food Science and Technology
1974
53
10
An NMR investigation of rigor in porcine muscle
Biochimica Et Biophysica Acta - General Subjects
1974
49
11
RHEOLOGY OF POLYSACCHARIDE SOLUTIONS AND GELS
1979
49
12
Intramolecular distribution of carboxyl groups in low methoxyl pectins — A review
Carbohydrate Polymers
1982
47
13
Amino acid interactions in chick nutrition
British Poultry Science
1970
46
14
Nτ-methylhistidine – An index of the true rate of myofibrillar degradation? An appraisal
Life Sciences
1978
41
15
Effect of moderate methionine deficiency on food, protein and energy utilisation in the chick
British Poultry Science
1971
39
16
Utilization of edible protein from meat industry by‐products and waste
International Journal of Food Science and Technology
1974
37
17
Amino acid interactions in chick nutrition
British Poultry Science
1971
35
18
Metabolisable energy studies with Turkeys: Metabolisable energy of dietary ingredients
British Poultry Science
1974
34
19
On the nature of the haematin‐protein bonding in cooked meat
International Journal of Food Science and Technology
1974
34
20
RHEOLOGICAL PROPERTIES OF PECTATE GELS
Journal of Texture Studies
1976
32
21
Amino acid requirements
Proceedings of the Nutrition Society
1976
32
22
The protein of intermediate moisture meat stored at tropical temperature
International Journal of Food Science and Technology
1975
32
23
Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beef
Meat Science
1977
30
24
Anabolic agents—some thoughts on their mode of action
Proceedings of the Nutrition Society
1978
30
25
Quantitative identification of soya protein in fresh and heated meat products
International Journal of Food Science and Technology
2007
30
26
A spectrofluorimetric assay of the tryptophan content of feedstuffs
Journal of the Science of Food and Agriculture
1975
29
27
Efficiency of protein extraction and recovery from meat industry by-products
Meat Science
1980
29
28
Assimilation of Ammonia by Bacteroides amylophilus in Chemostat Cultures
Journal of General Microbiology
1979
27
29
N-stearoyl-D, L-methionine, a protected methionine source for ruminants
Journal of the Science of Food and Agriculture
1978
26
30
The protein of intermediate moisture meat stored at tropical temperature
International Journal of Food Science and Technology
2007
26
31
Preliminary investigations on some potential sources of protected methionine derivatives for ruminant rations
Journal of the Science of Food and Agriculture
1977
25
32
Improved methodology for the electrophoretic determination of horse meat in heated foodstuffs
Meat Science
1981
23
33
Utilization of edible protein from meat industry by-products and waste
International Journal of Food Science and Technology
2007
23
34
The effect of extraction, animal age and post mortem storage on tendon collagen. A differential scanning calorimetric study
International Journal of Food Science and Technology
1975
23
35
Utilization of edible protein from meat industry by‐products and waste
International Journal of Food Science and Technology
1975
23
36
PROTEIN–POLYSACCHARIDE INTERACTIONS
1979
22
37
Improved protein recovery from some meat industry by-products
Meat Science
1979
21
38
Electrophoretic differentiation of myofibrillar proteins in the pig
Biochemical Journal
1969
20
39
Viscoelastic behaviour of alginate gels
Rheologica Acta
1974
20
40
The effects on glucose metabolism of feeding a high-urea diet to sheep
British Journal of Nutrition
1977
20
41
Reactivity of glycerol in intermediate moisture meats
Meat Science
1977
20
42
Scanning calorimetric studies of some protein-protein interactions involving myoglobin
Meat Science
1978
20
43
Changes in the Bifringent Characteristics of Cereal Starch Granules at Different Temperatures and Water Activities
Starch/Staerke
1980
20
44
PHYSICOCHEMICAL ASPECTS OF STARCH GELATINIZATION
1979
20
45
EFFECT OF THERMAL PROCESSING ON STRUCTURE AND RHEOLOGICAL PROPERTIES OF CARRAGEENAN/CAROB GUM GELS
Journal of Texture Studies
1980
19
46
Studies on fish muscle protein. Nutritional consequences of the changes occurring during frozen storage
Journal of the Science of Food and Agriculture
1977
18
47
A note on the dependence of meat texture on the temperature of measurement
Journal of the Science of Food and Agriculture
1975
17
48
The effects of salts on NADH malate dehydrogenase activity in maize and barley
Plant Science Letters
1976
17
49
Enthalpy changes associated with the denaturation of collagens of different imino acid content
Biochimica Et Biophysica Acta - General Subjects
1976
17
50
Natural toxicants in selected leguminous seeds with special reference to their metabolism and behaviour on cooking and processing
Plant Foods for Human Nutrition
1976
17
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