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Most Cited Food Science and Human Wellness Articles

The most cited articles published since 2015, extracted from Scopus.

Processed beetroot (Beta vulgaris L.)as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

Volume 5, Issue 4, December 2016, Pages 191-198
Vassilios Raikos | Angela McDonagh | Viren Ranawana | Garry Duthie

PCR-based methodologies for detection and characterization of Listeria monocytogenes and Listeria ivanovii in foods and environmental sources

Volume 6, Issue 2, June 2017, Pages 39-59
Jin Qiang Chen | Stephanie Healey | Patrick Regan | Pongpan Laksanalamai | Zonglin Hu

Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants

Volume 8, Issue 3, September 2019, Pages 299-305
Adel F. Ahmed | Fatma A.K. Attia | Zhenhua Liu | Changqin Li | Jinfeng Wei | Wenyi Kang

Functional food products in Japan: A review

Volume 8, Issue 2, June 2019, Pages 96-101
Shun Iwatani | Naoyuki Yamamoto

Linking gut microbiota to aging process: a new target for anti-aging

Volume 7, Issue 2, June 2018, Pages 111-119
Maoyang Lu | Zhao Wang

Catalytic Double Cyclization Process for Antitumor Agents against Breast Cancer Cell Lines

Volume 3, Issue , May 2018, Pages 279-288
Raffaella Mancuso | Ida Ziccarelli | Adele Chimento | Nadia Marino | Nicola Della Ca’ | Rosa Sirianni | Vincenzo Pezzi | Bartolo Gabriele

Seaweed nutraceuticals and their therapeutic role in disease prevention

Volume 8, Issue 3, September 2019, Pages 252-263
Abirami R. Ganesan | Uma Tiwari | Gaurav Rajauria

Fermentation-enabled wellness foods: A fresh perspective

Volume 8, Issue 3, September 2019, Pages 203-243
Huan Xiang | Dongxiao Sun-Waterhouse | Geoffrey I.N. Waterhouse | Chun Cui | Zheng Ruan

Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)

Volume 8, Issue 2, June 2019, Pages 115-125
Yue Jie | Shiming Li | Chi Tang Ho

Tissue-Specific Chk1 Activation Determines Apoptosis by Regulating the Balance of p53 and p21

Volume 12, Issue , February 2019, Pages 27-40
Marijn T.M. van Jaarsveld | Difan Deng | Erik A.C. Wiemer | Zhike Zi

An investigation of the formulation and nutritional composition of modern meat analogue products

Volume 8, Issue 4, December 2019, Pages 320-329
Benjamin M. Bohrer

Aryl Hydrocarbon Receptor Promotes Liver Polyploidization and Inhibits PI3K, ERK, and Wnt/β-Catenin Signaling

Volume 4, Issue , June 2018, Pages 44-63
Nuria Moreno-Marín | Jaime M. Merino | Alberto Alvarez-Barrientos | Daxeshkumar P. Patel | Shogo Takahashi | José M. González-Sancho | Pablo Gandolfo | Rosa M. Rios | Alberto Muñoz | Frank J. Gonzalez | Pedro M. Fernández-Salguero

Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus

Volume 8, Issue 2, June 2019, Pages 156-176
Mengzhu Fan | Tingting Guo | Wanru Li | Jing Chen | Fushuo Li | Chao Wang | Yi Shi | David Xi an Li | Shaohui Zhang

Risk assessment of chemical substances of safety concern generated in processed meats

Volume 8, Issue 3, September 2019, Pages 244-251
Mónica Flores | Leticia Mora | Milagro Reig | Fidel Toldrá

Autophagy-associated signal pathways of functional foods for chronic diseases

Volume 8, Issue 1, March 2019, Pages 25-33
Jinfeng Xie | Jiling Liang | Ning Chen

Research progress of gut flora in improving human wellness

Volume 8, Issue 2, June 2019, Pages 102-105
Chenggang Zhang | Wenjing Gong | Zhihui Li | Dawen Gao | Yan Gao

Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro

Volume 8, Issue 2, June 2019, Pages 142-148
Emmanuel Anyachukwu Irondi | Bosede Mofoluwake Adegoke | Emy Sofie Effion | Selimat Oluwakemi Oyewo | Emmanuel Oladeji Alamu | Aline Augusti Boligon

An overview of plant-autochthonous microorganisms and fermented vegetable foods

Volume , Issue , January 2020, Page
Sebastian Torres | Hernán Verón | Luciana Contreras | Maria I. Isla

The absorption kinetics of Antarctic krill oil phospholipid liposome in blood and the digestive tract of healthy mice by single gavage

Volume 9, Issue 1, March 2020, Pages 88-94
Lin Li | Chengcheng Wang | Shan Jiang | Rong Li | Tiantian Zhang | Changhu Xue | Teruyoshi Yanagita | Xiaoming Jiang | Yuming Wang

Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability

Volume , Issue , January 2020, Page
Mengzhen Ding | Ting Zhang | Huan Zhang | Ningping Tao | Xichang Wang | Jian Zhong

Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron

Volume , Issue , January 2020, Page
Marina F. de Escalada Pla | Silvia K. Flores | Carolina E. Genevois

Chemical composition and glucose uptake effect on 3T3-L1 adipocytes of Ligustrum lucidum Ait. flowers

Volume 9, Issue 2, June 2020, Pages 124-129
Lili Cui | Jinmei Wang | Mengke Wang | Baoguang Wang | Zhenhua Liu | Jinfeng Wei | Wenyi Kang

Investigating cooked rice textural properties by instrumental measurements

Volume , Issue , January 2020, Page
Keyu Tao | Wenwen Yu | Sangeeta Prakash | Robert G. Gilbert

Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying

Volume 9, Issue 1, March 2020, Pages 80-87
Lili Liu | Xiaoning Dai | Huaibin Kang | Yunfeng Xu | Weiming Hao

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