| # | Title | Journal | Year | Citations |
|---|
| 1 | Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study | Journal of AOAC INTERNATIONAL | 2005 | 1,908 |
| 2 | Acylated anthocyanins from edible sources and their applications in food systems | Biochemical Engineering Journal | 2003 | 683 |
| 3 | Flavan‐3‐ols: Nature, occurrence and biological activity | Molecular Nutrition and Food Research | 2008 | 623 |
| 4 | Tracking color and pigment changes in anthocyanin products | Trends in Food Science and Technology | 2005 | 621 |
| 5 | Modeling and optimization of the dilute-sulfuric-acid pretreatment of corn stover, poplar and switchgrass | Bioresource Technology | 1997 | 443 |
| 6 | Active and intelligent packaging in meat industry | Trends in Food Science and Technology | 2017 | 423 |
| 7 | The Response of Rainbow Trout to Varying Protein/Energy Ratios in a Test Diet | Journal of Nutrition | 1973 | 398 |
| 8 | More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis | Chemical Senses | 2020 | 375 |
| 9 | Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubus ideaus) | Postharvest Biology and Technology | 2004 | 371 |
| 10 | Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis | Journal of Agricultural and Food Chemistry | 2006 | 331 |
| 11 | Incorporation of a High Concentration of Mineral or Vitamin into Chitosan-Based Films | Journal of Agricultural and Food Chemistry | 2004 | 308 |
| 12 | Commercial opportunities and research challenges in the high pressure processing of foods | Journal of Food Engineering | 2005 | 289 |
| 13 | Molar Absorptivity and Color Characteristics of Acylated and Non-Acylated Pelargonidin-Based Anthocyanins | Journal of Agricultural and Food Chemistry | 1999 | 288 |
| 14 | Essential Fatty Acids in the Diet of Rainbow Trout (Salmo gairdneri): Growth, Feed Conversion and Some Gross Deficiency Symptoms | Journal of Nutrition | 1972 | 283 |
| 15 | Electrospray and Tandem Mass Spectroscopy As Tools for Anthocyanin Characterization | Journal of Agricultural and Food Chemistry | 1999 | 274 |
| 16 | Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins | Food Research International | 2011 | 266 |
| 17 | Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing | Food Chemistry | 2013 | 260 |
| 18 | Effect of Shading on Accumulation of Flavonoid Compounds in (Vitis vinifera L.) Pinot Noir Fruit and Extraction in a Model System | Journal of Agricultural and Food Chemistry | 2006 | 240 |
| 19 | Antimicrobial effect of water‐soluble chitosans with high hydrostatic pressure | Food Biotechnology | 1991 | 235 |
| 20 | Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors | Journal of Agricultural and Food Chemistry | 2005 | 231 |
| 21 | Influence of Fat and Emulsifiers on the Efficacy of Nisin in Inhibiting Listeria monocytogenes in Fluid Milk | Journal of Dairy Science | 1992 | 223 |
| 22 | Influence of Cultivar, Maturity, and Sampling on Blackberry (RubusL. Hybrids) Anthocyanins, Polyphenolics, and Antioxidant Properties | Journal of Agricultural and Food Chemistry | 2004 | 219 |
| 23 | Marine Biotechnology for Production of Food Ingredients | Advances in Food and Nutrition Research | 2007 | 219 |
| 24 | Analysis of proanthocyanidins by high-performance gel permeation chromatography | Journal of Chromatography A | 2003 | 218 |
| 25 | Lipid metabolism in fish | Progress in Lipid Research | 1987 | 213 |
| 26 | Effects of dietary vegetable, animal and marine lipids on muscle lipid and hematology of rainbow trout (Oncorhynchus mykiss) | Aquaculture | 1990 | 206 |
| 27 | Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry | Flavour and Fragrance Journal | 2006 | 206 |
| 28 | The 2-Thiobarbituric Acid Reaction, An Objective Measure of the Oxidative Deterioration Occurring in Fats and Oils | Journal of Japan Oil Chemists Society | 1977 | 197 |
| 29 | Alternatives to Those Artificial FD&C Food Colorants | Annual Review of Food Science and Technology | 2012 | 195 |
| 30 | Influence of Vine Vigor on Grape (Vitis viniferaL. Cv. Pinot Noir) and Wine Proanthocyanidins | Journal of Agricultural and Food Chemistry | 2005 | 182 |
| 31 | Fish models for environmental carcinogenesis: the rainbow trout. | Environmental Health Perspectives | 1996 | 180 |
| 32 | Plantaricin W from Lactobacillus plantarum belongs to a new family of two-peptide lantibiotics The GenBank accession number for the sequence reported in this paper is AY007251. | Microbiology (United Kingdom) | 2001 | 179 |
| 33 | NEOPLASMS IN RAINBOW TROUT, A SENSITIVE ANIMAL MODEL FOR ENVIRONMENTAL CARCINOGENESIS | Annals of the New York Academy of Sciences | 1977 | 178 |
| 34 | Resistance responses of microorganisms in food environments | International Journal of Food Microbiology | 1999 | 169 |
| 35 | Essential Fatty Acids in the Diet of Rainbow Trout (Salmo gairdneri): Lipid Metabolism and Fatty Acid Composition | Journal of Nutrition | 1972 | 166 |
| 36 | Quantification of Selected Aroma‐Active Compounds in Strawberries by Headspace Solid‐Phase Microextraction Gas Chromatography and Correlation with Sensory Descriptive Analysis | Journal of Food Science | 2007 | 163 |
| 37 | Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji) | LWT - Food Science and Technology | 2008 | 163 |
| 38 | Impact of diurnal temperature variation on grape berry development, proanthocyanidin accumulation, and the expression of flavonoid pathway genes | Journal of Experimental Botany | 2012 | 159 |
| 39 | Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution | Journal of Agricultural and Food Chemistry | 2013 | 159 |
| 40 | Neoplasia in Zebrafish (Danio rerio) Treated with 7,12-Diniethylbenz[a]anthracene by Two Exposure Routes at Different Developmental Stages | Toxicologic Pathology | 2000 | 157 |
| 41 | Practical applications of vacuum impregnation in fruit and vegetable processing | Trends in Food Science and Technology | 2004 | 157 |
| 42 | Derivation and Evaluation of a Labeled Hedonic Scale | Chemical Senses | 2009 | 148 |
| 43 | Characterization and Quantification of Anthocyanins and Polyphenolics in Blue Honeysuckle (Lonicera caeruleaL.) | Journal of Agricultural and Food Chemistry | 2004 | 146 |
| 44 | Quantitative Determination of Thermally Derived Off-Flavor Compounds in Milk Using Solid-Phase Microextraction and Gas Chromatography | Journal of Dairy Science | 2005 | 145 |
| 45 | The chromosomal constitution of wine strains ofSaccharomyces cerevisiae | Yeast | 1990 | 143 |
| 46 | Assessing the impact of temperature on grape phenolic metabolism | Analytica Chimica Acta | 2008 | 143 |
| 47 | Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings | Food Chemistry | 2010 | 143 |
| 48 | Extending Shelf Life of Fresh-cut Pears | Journal of Food Science | 2000 | 142 |
| 49 | The adhesion and detachment of bacteria and spores on food-contact surfaces | Trends in Food Science and Technology | 1996 | 141 |
| 50 | Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction | Journal of Agricultural and Food Chemistry | 2007 | 136 |
