| # | Title | Journal | Year | Citations |
|---|
| 1 | Applications of spray-drying in microencapsulation of food ingredients: An overview | Food Research International | 2007 | 1,762 |
| 2 | Significance of biogenic amines to food safety and human health | Food Research International | 1996 | 1,040 |
| 3 | Nanocomposites for food packaging applications | Food Research International | 2009 | 1,009 |
| 4 | Pulse proteins: Processing, characterization, functional properties and applications in food and feed | Food Research International | 2010 | 972 |
| 5 | A review on protein–phenolic interactions and associated changes | Food Research International | 2013 | 880 |
| 6 | Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus) | Food Research International | 2003 | 812 |
| 7 | Applications of ultrasound in analysis, processing and quality control of food: A review | Food Research International | 2012 | 805 |
| 8 | Cereal-based fermented foods and beverages | Food Research International | 2003 | 759 |
| 9 | Microwave food processing—A review | Food Research International | 2013 | 683 |
| 10 | Resistant starch as functional ingredient: A review | Food Research International | 2010 | 661 |
| 11 | Climate change associated effects on grape and wine quality and production | Food Research International | 2010 | 638 |
| 12 | Color measurement in L∗a∗b∗ units from RGB digital images | Food Research International | 2006 | 629 |
| 13 | Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications | Food Research International | 2017 | 624 |
| 14 | Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review | Food Research International | 2014 | 589 |
| 15 | Bioactive compounds from marine processing byproducts – A review | Food Research International | 2006 | 583 |
| 16 | Functional properties of coffee and coffee by-products | Food Research International | 2012 | 581 |
| 17 | Composition, molecular structure, properties, and modification of pulse starches: A review | Food Research International | 2010 | 567 |
| 18 | Ellagitannins, ellagic acid and their derived metabolites: A review about source, metabolism, functions and health | Food Research International | 2011 | 566 |
| 19 | Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils | Food Research International | 2006 | 553 |
| 20 | Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization | Food Research International | 2012 | 553 |
| 21 | Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties | Food Research International | 2005 | 543 |
| 22 | Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques | Food Research International | 2010 | 538 |
| 23 | Current applications and new opportunities for the use of pulsed electric fields in food science and industry | Food Research International | 2015 | 538 |
| 24 | Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities | Food Research International | 2015 | 531 |
| 25 | Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction | Food Research International | 2011 | 530 |
| 26 | Characterization of vacuum microwave, air and freeze dried carrot slices | Food Research International | 1998 | 517 |
| 27 | Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results | Food Research International | 2008 | 517 |
| 28 | Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification | Food Research International | 2000 | 515 |
| 29 | Descriptive sensory analysis: past, present and future | Food Research International | 2001 | 505 |
| 30 | Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts | Food Research International | 2003 | 501 |
| 31 | Agro-industrial potential of exotic fruit byproducts as a source of food additives | Food Research International | 2011 | 485 |
| 32 | In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms | Food Research International | 2011 | 468 |
| 33 | Screening of selected flavonoids and phenolic acids in 19 berries | Food Research International | 1999 | 466 |
| 34 | Climate change and food safety: A review | Food Research International | 2010 | 464 |
| 35 | Effects of ultrasound on the structure and physical properties of black bean protein isolates | Food Research International | 2014 | 460 |
| 36 | Importance of food in probiotic efficacy | Food Research International | 2010 | 458 |
| 37 | Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil | Food Research International | 2010 | 454 |
| 38 | Recent studies of the volatile compounds in tea | Food Research International | 2013 | 452 |
| 39 | Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions | Food Research International | 2011 | 450 |
| 40 | Lactic acid starter and probiotic bacteria: a comparative “in vitro” study of probiotic characteristics and biological barrier resistance | Food Research International | 2003 | 443 |
| 41 | Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review | Food Research International | 2008 | 443 |
| 42 | Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods | Food Research International | 2011 | 439 |
| 43 | Structural and physical properties of dietary fibres, and consequences of processing on human physiology | Food Research International | 2000 | 438 |
| 44 | Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: influence of cultivar, cultivation site and technique | Food Research International | 2000 | 438 |
| 45 | Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents | Food Research International | 2010 | 438 |
| 46 | Formation and physical properties of acid milk gels: a review | Food Research International | 1997 | 436 |
| 47 | Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions | Food Research International | 2008 | 434 |
| 48 | Functionality of oilseed protein products: A review | Food Research International | 2006 | 433 |
| 49 | Environmental impact of novel thermal and non-thermal technologies in food processing | Food Research International | 2010 | 433 |
| 50 | Asian noodles: History, classification, raw materials, and processing | Food Research International | 2008 | 430 |
