| Improved Method for Determining Food Protein Degree of Hydrolysis | 2001/06/01 | English | 1,000 |
| Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems | 2000/11/01 | English | 908 |
| A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE | 1970/09/01 | English | 900 |
| Food Packaging—Roles, Materials, and Environmental Issues | 2007/03/31 | English | 802 |
| An Empirical Model for the Description of Moisture Sorption Curves | 1988/07/01 | English | 765 |
| Chemistry of Deep‐Fat Frying Oils | 2007/05/01 | English | 714 |
| Classification of Textural Characteristicsa | 1963/07/01 | English | 688 |
| Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects | 1993/07/01 | English | 678 |
| DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT | 1974/01/01 | English | 670 |
| Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology | 1992/01/01 | English | 666 |
| Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments | 2000/10/01 | English | 645 |
| A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY | 1977/09/01 | English | 644 |
| Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components | 2007/10/01 | English | 644 |
| A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents | 2007/03/01 | English | 612 |
| Food Microstructure Affects the Bioavailability of Several Nutrients | 2007/03/01 | English | 609 |
| CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS | 1974/03/01 | English | 586 |
| Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film | 1993/01/01 | English | 579 |
| Food Protein‐Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits | 2011/11/10 | English | 559 |
| Protein Stabilization of Emulsions and Foams | 2006/05/31 | English | 528 |
| Caffeine (1, 3, 7‐trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters | 2010/04/01 | English | 506 |
| Microbiological Aspects of Ozone Applications in Food: A Review | 2001/11/01 | English | 486 |
| Functional Materials in Food Nanotechnology | 2006/11/01 | English | 475 |
| Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations | 2007/10/26 | English | 474 |
| Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010 | 2012/04/01 | English | 472 |
| Functional Properties of Honey, Propolis, and Royal Jelly | 2008/11/01 | English | 467 |
| Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications | 2003/03/01 | English | 458 |
| Defining the Public Health Threat of Food Fraud | 2011/11/01 | English | 449 |
| Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review | 2007/06/01 | English | 447 |
| Bioavailability and Delivery of Nutraceuticals Using Nanotechnology | 2010/01/01 | English | 432 |
| Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts | 1990/01/01 | English | 432 |