| Glucosinolates and their breakdown products in food and food plants | 1983/01/01 | English | 817 |
| Functional properties of proteins in foods: A survey | 1976/04/01 | English | 791 |
| Polyphenol oxidases and peroxidases in fruits and vegetables | 1981/09/01 | English | 645 |
| Phytic acid interactions in food systems | 1980/12/01 | English | 540 |
| Protein‐stabilized foams and emulsions | 1981/10/01 | English | 384 |
| Milk proteins: Physicochemical and functional properties | 1984/01/01 | English | 360 |
| The constituents of tomato fruit — the influence of environment, nutrition, and genotype | 1981/11/01 | English | 348 |
| Turmeric — chemistry, technology, and quality | 1980/06/01 | English | 340 |
| The chemistry and biological significance of saponins in foods and feedingstuffs | 1987/01/01 | English | 333 |
| The chemistry of lysozyme and its use as a food preservative and a pharmaceutical | 1988/01/01 | English | 267 |
| Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization | 1984/01/01 | English | 242 |
| Initiation of lipid peroxidation in biological systems | 1987/01/01 | English | 233 |
| Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation | 1986/01/01 | English | 224 |
| Furans in foods | 1979/05/01 | English | 206 |
| Functionality of muscle proteins in gelation mechanisms of structured meat products | 1985/01/01 | English | 201 |
| Flavor composition of wines: A review | 1979/11/01 | English | 199 |
| Protein changes in frozen fish | 1976/09/01 | English | 172 |
| Ginger — chemistry, technology, and quality evaluation: Part 1 | 1983/01/01 | English | 164 |
| Functionality of muscle constituents in the processing of comminuted meat products | 1983/01/01 | English | 144 |
| Review of apple flavor — State of the art∗ | 1983/01/01 | English | 140 |
| Food extrusion | 1979/02/01 | English | 126 |
| Biochemistry and technology of chickpea(Cicer arietinumL.) seeds | 1987/01/01 | English | 122 |
| Tannin analysis of food products | 1986/01/01 | English | 117 |
| Staling of white pan bread: Fundamental causes∗ | 1981/09/01 | English | 112 |
| Fish silage: A review | 1982/04/01 | English | 111 |
| Colorimetry — methodology and applications∗ | 1978/12/01 | English | 110 |
| Activated oxygen species and oxidation of food constituents | 1978/12/01 | English | 107 |
| The genusallium—part 1 | 1985/01/01 | English | 106 |
| Simple phenol and phenolic compounds in food flavor | 1978/12/01 | English | 104 |
| Preparation of high‐fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosusL.) | 1979/11/01 | English | 104 |