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citing journals

Top Articles

#TitleJournalYearCitations
1Advances in Chemical and Biological Methods to Identify Microorganisms—From Past to PresentMicroorganisms2019457
2Production of omega-3 polyunsaturated fatty acid concentrates: A reviewInnovative Food Science and Emerging Technologies2010416
3Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative studyJournal of the Science of Food and Agriculture2010392
4Composition and properties of Apis mellifera honey: A reviewJournal of Apicultural Research2018322
5Applications of Wine Pomace in the Food Industry: Approaches and FunctionsComprehensive Reviews in Food Science and Food Safety2017313
6Polarization of microbial communities between competitive and cooperative metabolismNature Ecology and Evolution2021276
7Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methodsJournal of Food Engineering2012244
8Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat productsInternational Journal of Food Microbiology2021226
9Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction featuresJournal of the Science of Food and Agriculture2007212
10Extraction of Natural Complex Phenols and Tannins from Grape Seeds by Using Supercritical Mixtures of Carbon Dioxide and AlcoholJournal of Agricultural and Food Chemistry2000203
11Environmental Impacts of Microplastics and Nanoplastics: A Current OverviewFrontiers in Microbiology2021202
12Ecological modelling approaches for predicting emergent properties in microbial communitiesNature Ecology and Evolution2022197
13Omicron variant genome evolution and phylogeneticsJournal of Medical Virology2022185
14Relationship between lipid and protein oxidation in fishAquaculture Research2019171
15Evolution of Flavanols, Anthocyanins, and Their Derivatives during the Aging of Red Wines Elaborated from Grapes Harvested at Different Stages of RipeningJournal of Agricultural and Food Chemistry2004170
16Polyphenols and colour variability of red wines made from grapes harvested at different ripeness gradeFood Chemistry2006168
17Thiazole: A Versatile Standalone Moiety Contributing to the Development of Various Drugs and Biologically Active AgentsMolecules2022163
18Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detectionJournal of Chromatography A1999158
19Antioxidant Profile of Red Wines Evaluated by Total Antioxidant Capacity, Scavenger Activity, and Biomarkers of Oxidative Stress MethodologiesJournal of Agricultural and Food Chemistry2007155
20Differential bacterial capture and transport preferences facilitate co-growth on dietary xylan in the human gutNature Microbiology2018155
21Sustainable edible packaging systems based on active compounds from food processing byproducts: A reviewComprehensive Reviews in Food Science and Food Safety2022147
22Bioactive properties of honey with propolisFood Chemistry2016144
23Polysaccharide degradation by lytic polysaccharide monooxygenasesCurrent Opinion in Structural Biology2019138
24K-Selection as Microbial Community Management Strategy: A Method for Improved Viability of Larvae in AquacultureFrontiers in Microbiology2018137
25Environmental sampling for Listeria monocytogenes control in food processing facilities reveals three contamination scenariosFood Control2015136
26Application of absorbance values used in wineries for estimating CIELAB parameters in red winesFood Chemistry2003135
27TORMES: an automated pipeline for whole bacterial genome analysisBioinformatics2019133
28Addressing uncertainty in genome-scale metabolic model reconstruction and analysisGenome Biology2021133
29Supercritical fluid extraction of the omega-3 rich oil contained in hake (Merluccius capensis–Merluccius paradoxus) by-products: Study of the influence of process parameters on the extraction yield and oil qualityJournal of Supercritical Fluids2008131
30Poultry gut health – microbiome functions, environmental impacts, microbiome engineering and advancements in characterization technologiesJournal of Animal Science and Biotechnology2021128
31The carbohydrate-binding module and linker of a modular lytic polysaccharide monooxygenase promote localized cellulose oxidationJournal of Biological Chemistry2018127
32Various applications of liquid chromatography–mass spectrometry to the analysis of phenolic compoundsJournal of Chromatography A1999126
33Comprehensive analysis and differentiated assessment of food safety control systems: a diagnostic instrumentTrends in Food Science and Technology2008122
34Aroma composition of wine studied by different extraction methodsAnalytica Chimica Acta2002120
35Immobilization of naringinase from Aspergillus niger CECT 2088 in poly(vinyl alcohol) cryogels for the debittering of juicesFood Chemistry2007120
36Systematic assessment of core assurance activities in a company specific food safety management systemTrends in Food Science and Technology2009118
37Kinetic properties and thermal behaviour of polygalacturonase used in fruit juice clarificationFood Chemistry2004117
38Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne PathogensMolecules2021109
39Methylation of the N‐terminal histidine protects a lytic polysaccharide monooxygenase from auto‐oxidative inactivationProtein Science2018106
40Production and concentration of monoacylglycerols rich in omega-3 polyunsaturated fatty acids by enzymatic glycerolysis and molecular distillationFood Chemistry2016105
41Influence of Nitrogen Limitation on Lipid Accumulation and EPA and DHA Content in Four Marine Microalgae for Possible Use in AquafeedFrontiers in Marine Science2019105
42Microorganisms in ballast water: Disinfection, community dynamics, and implications for managementScience of the Total Environment2019105
43Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food IndustryJournal of Agricultural and Food Chemistry2014104
44Zein-polysaccharide nanoparticles as matrices for antioxidant compounds: A strategy for prevention of chronic degenerative diseasesFood Research International2018104
45Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenolsMolecular Nutrition and Food Research2014103
46Preparation and Characterization of Quercetin‐Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro BioavailabilityJournal of Food Science2019103
47Graphene oxide nanosheets versus carbon nanofibers: Enhancement of physical and biological properties of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for biomedical applicationsInternational Journal of Biological Macromolecules2020103
48Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional propertiesJournal of Food Engineering2020103
49Reduced physiological plasticity in a fish adapted to stable temperaturesProceedings of the National Academy of Sciences of the United States of America2022103
50Mechanisms of Phosphorus Acquisition and Lipid Class Remodeling under P Limitation in a Marine MicroalgaPlant Physiology2017102