| # | Title | Journal | Year | Citations |
|---|
| 1 | A standardised staticin vitrodigestion method suitable for food – an international consensus | Food and Function | 2014 | 3,730 |
| 2 | Processing technologies for poly(lactic acid) | Progress in Polymer Science | 2008 | 2,233 |
| 3 | Guidelines for the use and interpretation of assays for monitoring autophagy (4th edition)1 | Autophagy | 2021 | 1,430 |
| 4 | Polyphenolics in Grape Seeds—Biochemistry and Functionality | Journal of Medicinal Food | 2003 | 603 |
| 5 | Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing | Critical Reviews in Food Science and Nutrition | 2000 | 573 |
| 6 | Taxonomic assignment of uncultivated prokaryotic virus genomes is enabled by gene-sharing networks | Nature Biotechnology | 2019 | 569 |
| 7 | Measurement of lipid oxidation: A review | JAOCS, Journal of the American Oil Chemists' Society | 1978 | 539 |
| 8 | Recent advances in the understanding of egg white protein functionality | Trends in Food Science and Technology | 1995 | 535 |
| 9 | Organogels: An Alternative Edible Oil‐Structuring Method | JAOCS, Journal of the American Oil Chemists' Society | 2012 | 504 |
| 10 | The Structure of the Casein Micelle of Milk and Its Changes During Processing | Annual Review of Food Science and Technology | 2012 | 445 |
| 11 | Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances | Food Research International | 2011 | 416 |
| 12 | Nanotechnologies in agriculture: New tools for sustainable development | Trends in Food Science and Technology | 2011 | 413 |
| 13 | Advances in the Value of Eggs and Egg Components for Human Health | Journal of Agricultural and Food Chemistry | 2005 | 408 |
| 14 | On the structural models of bovine casein micelles—review and possible improvements | Soft Matter | 2011 | 384 |
| 15 | Consumer attitudes, knowledge and behaviour: a review of food safety issues | Trends in Food Science and Technology | 2004 | 345 |
| 16 | Recent Advances in the Understanding of the Health Benefits and Molecular Mechanisms Associated with Green Tea Polyphenols | Journal of Agricultural and Food Chemistry | 2019 | 344 |
| 17 | Intramuscular connective tissue and its role in meat quality | Meat Science | 2005 | 324 |
| 18 | An investigation of the formulation and nutritional composition of modern meat analogue products | Food Science and Human Wellness | 2019 | 304 |
| 19 | Saponins from Edible Legumes: Chemistry, Processing, and Health Benefits | Journal of Medicinal Food | 2004 | 303 |
| 20 | Colloidal aspects of ice cream—A review | International Dairy Journal | 1997 | 301 |
| 21 | Relating structure of fat crystal networks to mechanical properties | Food Research International | 1999 | 296 |
| 22 | Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry | Food Chemistry | 2008 | 296 |
| 23 | Food safety for food security: Relationship between global megatrends and developments in food safety | Trends in Food Science and Technology | 2017 | 293 |
| 24 | Combining nonthermal technologies to control foodborne microorganisms | International Journal of Food Microbiology | 2003 | 287 |
| 25 | ANTHOCYANINS AS FOOD COLORANTS ?A REVIEW | Journal of Food Biochemistry | 1987 | 283 |
| 26 | Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity | JAOCS, Journal of the American Oil Chemists' Society | 2014 | 278 |
| 27 | Membrane effects in postharvest physiology | Postharvest Biology and Technology | 1996 | 275 |
| 28 | Methods for Analysis of Conjugated Linoleic Acids and trans-18:1 Isomers in Dairy Fats by Using a Combination of Gas Chromatography, Silver-Ion Thin-Layer Chromatography/Gas Chromatography, and Silver-Ion Liquid Chromatography | Journal of AOAC INTERNATIONAL | 2004 | 275 |
| 29 | Chemical and biological properties of the world's most expensive spice: Saffron | Food Research International | 2010 | 271 |
| 30 | A review of the relationships of pH with physical aspects of pork quality | Meat Science | 1988 | 268 |
| 31 | To gel or not to gel: correlating molecular gelation with solvent parameters | Chemical Society Reviews | 2015 | 268 |
| 32 | A Roadmap for Genome-Based Phage Taxonomy | Viruses | 2021 | 268 |
| 33 | Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters | Food and Function | 2012 | 258 |
| 34 | Changes to virus taxonomy and the International Code of Virus Classification and Nomenclature ratified by the International Committee on Taxonomy of Viruses (2019) | Archives of Virology | 2019 | 257 |
| 35 | Lycopene degradation and isomerization in tomato dehydration | Food Research International | 1999 | 254 |
| 36 | Antimicrobial Peptides Released by Enzymatic Hydrolysis of Hen Egg White Lysozyme | Journal of Agricultural and Food Chemistry | 2004 | 253 |
| 37 | Diverse food-based applications of nuclear magnetic resonance (NMR) technology | Food Research International | 2013 | 250 |
| 38 | Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion | Food Chemistry | 2014 | 248 |
| 39 | Effect of cooling rate on the structure and mechanical properties of milk fat and lard | Food Research International | 2002 | 244 |
| 40 | pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage | LWT - Food Science and Technology | 2017 | 236 |
| 41 | Survival of bifidobacteria in yogurt and simulated gastric juice following immobilization in gellan–xanthan beads | International Journal of Food Microbiology | 2000 | 229 |
| 42 | Historical review of the causes of cancer | World Journal of Clinical Oncology | 2016 | 227 |
| 43 | Adsorption of protein and the stability of emulsions | Trends in Food Science and Technology | 1997 | 222 |
| 44 | Nutrient density and nutritional value of milk and plant-based milk alternatives | International Dairy Journal | 2018 | 218 |
| 45 | Principles of Food Chemistry | Food Science Text Series | 1999 | 217 |
| 46 | Protein Digestibility of Cereal Products | Foods | 2019 | 216 |
| 47 | Extraction of polyphenols from grape seeds and concentration by ultrafiltration | Separation and Purification Technology | 2006 | 210 |
| 48 | Interactions of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes plants cultivated in a gnotobiotic system | International Journal of Food Microbiology | 2005 | 208 |
| 49 | Chlorophyll degradation in processed foods and senescent plant tissues | Trends in Food Science and Technology | 1996 | 206 |
| 50 | Relationship between Crystallization Behavior and Structure in Cocoa Butter | Crystal Growth and Design | 2003 | 206 |
