| # | Title | Journal | Year | Citations |
|---|
| 1 | Bacteriocins: safe, natural antimicrobials for food preservation | International Journal of Food Microbiology | 2001 | 1,461 |
| 2 | Listeria: A foodborne pathogen that knows how to survive | International Journal of Food Microbiology | 2007 | 874 |
| 3 | Bioavailability and Delivery of Nutraceuticals Using Nanotechnology | Journal of Food Science | 2010 | 648 |
| 4 | Transmission of Escherichia coli O157:H7 from Contaminated Manure and Irrigation Water to Lettuce Plant Tissue and Its Subsequent Internalization | Applied and Environmental Microbiology | 2002 | 606 |
| 5 | Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models | Journal of Food Science | 1991 | 594 |
| 6 | A simple digital imaging method for measuring and analyzing color of food surfaces | Journal of Food Engineering | 2004 | 543 |
| 7 | Tea aroma formation | Food Science and Human Wellness | 2015 | 486 |
| 8 | The Saccharomyces cerevisiae Lipin Homolog Is a Mg2+-dependent Phosphatidate Phosphatase Enzyme* | Journal of Biological Chemistry | 2006 | 481 |
| 9 | Anti-inflammatory activity of natural dietary flavonoids | Food and Function | 2010 | 448 |
| 10 | Antioxidant activities of buckwheat extracts | Food Chemistry | 2005 | 440 |
| 11 | Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report) | Pure and Applied Chemistry | 2013 | 419 |
| 12 | Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions | Food Chemistry | 2008 | 398 |
| 13 | Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends | Trends in Food Science and Technology | 2016 | 390 |
| 14 | The chemistry and biotransformation of tea constituents | Pharmacological Research | 2011 | 366 |
| 15 | Improving the Oral Bioavailability of Curcumin Using Novel Organogel-Based Nanoemulsions | Journal of Agricultural and Food Chemistry | 2012 | 350 |
| 16 | Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays | Journal of Functional Foods | 2015 | 339 |
| 17 | Phospholipid Biosynthesis in Yeast | Annual Review of Biochemistry | 1989 | 332 |
| 18 | Polyphenolic Chemistry of Tea and Coffee: A Century of Progress | Journal of Agricultural and Food Chemistry | 2009 | 311 |
| 19 | Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials | Biotechnology Progress | 1990 | 309 |
| 20 | Hydroxylated Polymethoxyflavones and Methylated Flavonoids in Sweet Orange (Citrus sinensis) Peel | Journal of Agricultural and Food Chemistry | 2006 | 306 |
| 21 | Re-evaluation of the 2,2-Diphenyl-1-picrylhydrazyl Free Radical (DPPH) Assay for Antioxidant Activity | Journal of Agricultural and Food Chemistry | 2014 | 304 |
| 22 | Vesicle-Mediated Transfer of Virulence Genes from Escherichia coli O157:H7 to Other Enteric Bacteria | Applied and Environmental Microbiology | 2000 | 298 |
| 23 | Caking phenomena in amorphous food powders | Trends in Food Science and Technology | 1995 | 297 |
| 24 | Chemopreventive effects of natural dietary compounds on cancer development | Chemical Society Reviews | 2008 | 294 |
| 25 | Phospholipid biosynthesis in the yeast Saccharomyces cerevisiae and interrelationship with other metabolic processes | Progress in Lipid Research | 1999 | 291 |
| 26 | Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions | Journal of Agricultural and Food Chemistry | 2012 | 286 |
| 27 | NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE | Journal of Food Science | 1977 | 285 |
| 28 | Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior | Food Hydrocolloids | 2016 | 285 |
| 29 | Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review | Comprehensive Reviews in Food Science and Food Safety | 2019 | 283 |
| 30 | Fat Perception is Related to PROP Taster Status | Physiology and Behavior | 1997 | 276 |
| 31 | Export of Virulence Genes and Shiga Toxin by Membrane Vesicles of Escherichia coli O157:H7 | Applied and Environmental Microbiology | 1999 | 276 |
| 32 | Effective inhibition of MERS-CoV infection by resveratrol | BMC Infectious Diseases | 2017 | 272 |
| 33 | Nutritional Implications of Genetic Taste Variation: The Role of PROP Sensitivity and Other Taste Phenotypes | Annual Review of Nutrition | 2008 | 270 |
| 34 | Antioxidative effect of polyphenol extract prepared from various Chinese teas | Preventive Medicine | 1992 | 263 |
| 35 | Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins | Food Chemistry | 2015 | 262 |
| 36 | Application of the GAB model to the moisture sorption isotherms for dried fruits | Journal of Food Engineering | 1988 | 261 |
| 37 | Common delivery systems for enhancing in vivo bioavailability and biological efficacy of nutraceuticals | Journal of Functional Foods | 2014 | 261 |
| 38 | Lipid Signaling Enzymes and Surface Dilution Kinetics | Journal of Biological Chemistry | 1995 | 259 |
| 39 | CHEMICAL QUALITY INDEX OF CANNED TUNA AS DETERMINED BY HIGH-PRESSURE LIQUID CHROMATOGRAPHY | Journal of Food Science | 1977 | 258 |
| 40 | Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating | Meat Science | 1999 | 258 |
| 41 | Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch | Food Chemistry | 2010 | 258 |
| 42 | Genetic taste sensitivity to 6-n-propylthiouracil influences food preference and reported intake in preschool children | Appetite | 2002 | 253 |
| 43 | Roles of phosphatidate phosphatase enzymes in lipid metabolism | Trends in Biochemical Sciences | 2006 | 249 |
| 44 | Effects of purified green and black tea polyphenols on cyclooxygenase- and lipoxygenase-dependent metabolism of arachidonic acid in human colon mucosa and colon tumor tissues11Abbreviations: COX, cyclooxygenase; LOX, lipoxygenase; EGCG, (-)-epigallocatechin-3-gallate; EGC, (-)-epigallocatechin; ECG, (-)-epicatechin-3-gallate; EC, (-)-epicatechin; TF, theaflavin; TF3-G, theaflavin 3-gallate; TF3′-G, theaflavin 3′-gallate; TFdiG, theaflavin 3,3′-digallate; PGE2, prostaglandin E2; HETE, hydroxyeicosatetraenoic | Biochemical Pharmacology | 2001 | 241 |
| 45 | Identification of a novel phosphatase sequence motif | Protein Science | 1997 | 230 |
| 46 | Inhibitory effects of cranberry polyphenols on formation and acidogenicity ofStreptococcus mutansbiofilms | FEMS Microbiology Letters | 2006 | 229 |
| 47 | Effect of black and green tea polyphenols on c-jun phosphorylation and H2O2 production in transformed and non-transformed human bronchial cell lines: possible mechanisms of cell growth inhibition and apoptosis induction | Carcinogenesis | 2000 | 228 |
| 48 | Phytochemicals of Cranberries and Cranberry Products: Characterization, Potential Health Effects, and Processing Stability | Critical Reviews in Food Science and Nutrition | 2009 | 226 |
| 49 | Black tea: chemical analysis and stability | Food and Function | 2013 | 226 |
| 50 | Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts | Food Chemistry | 2004 | 223 |
