Title	Publication Date	Language	Citations
The structural characteristics of starches and their functional properties	2018/01/01	English	236
A review on health benefits of kombucha nutritional compounds and metabolites	2018/01/01	English	155
Green technologies for the extraction of bioactive compounds in fruits and vegetables	2018/01/01	English	142
Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties	2017/07/18	English	110
A review: chemical, microbiological and nutritional characteristics of kefir	2014/11/26	English	70
Preparation of astaxanthin-loaded liposomes: characterization, storage stability and antioxidant activity	2018/01/01	English	66
Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment	2018/01/01	English	66
Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia fabaL.)	2013/02/01	English	63
Potential of plantain peels flour (Musa paradisiacaL.) as a source of dietary fiber and antioxidant compound	2015/06/23	English	61
Bean seeds: leading nutraceutical source for human health	2015/07/29	English	61
A review on the use of hormones in fish farming: Analytical methods to determine their residues	2018/01/01	English	59
Nutritional and bioactive compounds in dried tomato processing waste	2018/01/01	English	59
Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies	2017/02/21	English	54
Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple	2018/01/01	English	53
Analysis of adulteration in honey with standard sugar solutions and syrups using attenuated total reflectance-Fourier transform infrared spectroscopy and multivariate methods	2012/05/01	English	51
Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies	2017/06/09	English	51
Effect of packaging method and cold-storage time on chicken meat quality	2015/07/01	English	49
Changes in α-, β-, γ- and δ-tocopherol contents of mostly consumed vegetable oils during refining process	2013/10/02	English	48
Physicochemical properties of catechin/β-cyclodextrin inclusion complex obtained via co-precipitation	2019/01/01	English	46
Preliminary study of the effect of ultrasound on physicochemical properties of red wine	2015/07/15	English	45
Phytochemistry and biological activity of mustard (Brassica juncea): a review	2020/01/01	English	45
Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers	2015/04/22	English	45
Antimicrobial activity of chitosan films containing nisin, peptide P34, and natamycin	2012/02/01	Spanish	45
Citrus pectin films enriched with thinned young apple polyphenols for potential use as bio-based active packaging	2019/01/01	English	44
Effect of the alkaline and acid treatments on the physicochemical properties of corn starch	2013/05/01	English	44
Phytochemical characterization and antioxidant properties of baby-leaf watercress produced under organic production system	2013/11/01	Spanish	43
Determining the minimum drying time of gummy confections based on their mechanical properties	2014/10/24	English	43
Effects of germination on iron, zinc, calcium, manganese, and copper availability from cereals and legumes	2013/05/24	English	42
Phytochemical composition, antioxidant and antimicrobial properties of raspberry fruit, pulp, and marc extracts	2013/11/01	Spanish	42
Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja	2010/05/01	English	41