| The role of collagen in the quality and processing of fish | 1984/01/01 | English | 102 |
| Bananas — physiology and biochemistry of storage and ripening for optimum quality | 1980/09/01 | English | 101 |
| Lactones in foods | 1976/09/01 | English | 101 |
| Starch digestibility of foods: A nutritional perspective | 1984/01/01 | English | 99 |
| The genusallium. Part 2 | 1985/01/01 | English | 99 |
| Flavor potentiators | 1983/01/01 | English | 97 |
| Chemical, biochemical, and biological significance of polyphenols in cereals and legumes | 1983/01/01 | English | 90 |
| Saffron (Crocus SativusLinn.) — Cultivation, processing, chemistry and standardization | 1984/01/01 | English | 90 |
| Biochemistry of lipoxygenase in relation to food quality | 1977/04/01 | English | 86 |
| Cereal sprouts: Composition, nutritive value, food applications | 1980/12/01 | English | 86 |
| Capsicum‐production, technology, chemistry, and quality part 1: History, botany, cultivation, and primary processing | 1985/01/01 | English | 85 |
| Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor | 1976/11/01 | English | 84 |
| Pyrazines in foods: An update | 1982/01/01 | English | 80 |
| Natural and simulated meat flavors (with particular reference to beef) | 1981/08/01 | English | 79 |
| Chemical and physical modification of proteins by the hydroxide ion | 1983/01/01 | English | 79 |
| Evaluation of food selection patterns and preferences | 1981/10/01 | English | 77 |
| Texturized proteins: Fabrication, flavoring, and nutrition∗ | 1978/11/01 | English | 76 |
| Ginger — chemistry, technology, and quality evaluation: Part 2 | 1983/01/01 | English | 74 |
| The genusallium—Part 3 | 1985/01/01 | English | 68 |
| Pepper — chemistry, technology, and quality evaluation | 1977/06/01 | English | 67 |
| Effects of temperature on food proteins and its implications on functional properties | 1986/01/01 | English | 66 |
| The chemistry and technology of cinnamon | 1978/09/01 | English | 65 |
| Nitrite, nitrite alternatives, and the control of
clostridium botulinum
in cured meats | 1983/01/01 | English | 65 |
| Water sorption by proteins: Milk and whey proteins | 1986/01/01 | English | 62 |
| Capsicum — Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli | 1986/01/01 | English | 62 |
| Potato glycoalkaloids | 1980/07/01 | English | 61 |
| Pigeonpea as an important food source | 1986/01/01 | English | 61 |
| The effects of malnutrition on secretory and cellular immune processes | 1979/12/01 | English | 59 |
| Gelling agents | 1987/01/01 | English | 59 |
| Amines in foods | 1978/12/01 | English | 57 |