Title	Publication Date	Language	Citations
Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations	2008/06/01	English	607
Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract	2006/05/01	English	600
Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation	2007/01/01	English	598
Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water	2010/09/01	English	593
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout	2010/05/01	English	587
Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions	2006/04/01	English	567
Food proteins: A review on their emulsifying properties using a structure–function approach	2013/11/01	English	561
Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)	2008/01/01	English	557
The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables	2005/12/01	English	552
Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review	2012/12/01	English	542
Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity	2022/07/01	English	532
Optimization of extraction of phenolic compounds from wheat using response surface methodology	2005/11/01	English	528
Bioactivity of phenolic acids: Metabolites versus parent compounds: A review	2015/04/01	English	519
Intake and bioaccessibility of total polyphenols in a whole diet	2007/01/01	English	515
Effect of fermentation on the antioxidant activity in plant-based foods	2014/10/01	English	509
Amino acids, fatty acids, and dietary fibre in edible seaweed products	2007/01/01	English	503
Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties	2005/06/01	English	503
Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method	2009/02/01	English	501
Citric acid cross-linking of starch films	2010/02/01	English	499
Biodegradable starch/clay nanocomposite films for food packaging applications	2005/12/01	English	498
A review: Current analytical methods for the determination of biogenic amines in foods	2007/01/01	English	496
Review of methods to determine chain-breaking antioxidant activity in food	2005/09/01	English	492
Dietary roles of phytate and phytase in human nutrition: A review	2010/06/01	English	487
Hibiscus sabdariffa L. – A phytochemical and pharmacological review	2014/12/01	English	484
Antibacterial and antifungal activities of thymol: A brief review of the literature	2016/11/01	English	483
In vitro bio-accessibility and antioxidant activity of grape polyphenols	2010/05/01	English	482
Tea and herbal infusions: Their antioxidant activity and phenolic profile	2005/01/01	English	480
Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents	2009/08/01	English	477
Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods	2006/01/01	English	476
Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds	2009/09/01	English	470