| Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing | 2010/04/05 | English | 507 |
| Biological Properties of Curcumin-Cellular and Molecular Mechanisms of Action | 2004/03/01 | English | 503 |
| The microbiology of minimally processed fresh fruits and vegetables | 1994/07/01 | English | 502 |
| Antioxidants/antimutagens in food | 1990/01/01 | English | 494 |
| Encapsulation of food ingredients | 1993/01/01 | English | 491 |
| Fruit Ripening Phenomena–An Overview | 2007/01/01 | English | 487 |
| On the presence of Inulin and Oligofructose as natural ingredients in the western diet | 1995/11/01 | English | 473 |
| Protein Oxidation: Basic Principles and Implications for Meat Quality | 2013/01/01 | English | 472 |
| Implications of antinutritional components in soybean foods | 1994/01/01 | English | 463 |
| Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review | 2013/01/01 | English | 463 |
| Black Pepper and its Pungent Principle-Piperine: A Review of Diverse Physiological Effects | 2007/10/25 | English | 459 |
| A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods | 2002/01/01 | English | 457 |
| Food colorants: Anthocyanins | 1989/01/01 | English | 451 |
| Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing | 2000/01/01 | English | 441 |
| EmergingFusarium-Mycotoxins Fusaproliferin, Beauvericin, Enniatins, And Moniliformin—A Review | 2008/01/02 | English | 439 |
| Ten Putative Contributors to the Obesity Epidemic | 2009/12/02 | English | 439 |
| Enzymatic browning reactions in apple and apple products | 1994/01/01 | English | 428 |
| Free radicals and antioxidants in food andin vivo:What they do and how they work | 1995/01/01 | English | 425 |
| Production, Properties, and Some New Applications of Chitin and Its Derivatives | 2003/03/01 | English | 417 |
| Dietary fiber, inulin, and oligofructose: A review comparing their physiological effects | 1993/01/01 | English | 415 |
| Natural Biopolymer-Based Nanocomposite Films for Packaging Applications | 2007/04/24 | English | 413 |
| Edible Films and Coatings: Tomorrow's Packagings: A Review | 1998/05/01 | English | 396 |
| Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review | 2014/05/13 | English | 395 |
| The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality | 2004/07/01 | English | 393 |
| Prebiotic and Other Health-Related Effects of Cereal-Derived Arabinoxylans, Arabinoxylan-Oligosaccharides, and Xylooligosaccharides | 2011/01/31 | English | 387 |
| Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies | 2017/11/07 | English | 385 |
| Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods | 1989/01/01 | English | 383 |
| Viscosity as Related to Dietary Fiber: A Review | 2006/12/01 | English | 379 |
| Creating Proteins with Novel Functionality via the Maillard Reaction: A Review | 2006/05/01 | English | 379 |
| Resveratrol as an anti-cancer agent: A review | 2017/07/21 | English | 378 |