Plant Foods for Human Nutrition

Papers
(The H4-Index of Plant Foods for Human Nutrition is 18. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)
ArticleCitations
The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review54
Ultrasound: a suitable technology to improve the extraction and techno-functional properties of vegetable food proteins40
Morus alba L. and Morus nigra L. Leaves as a Promising Food Source of Phenolic Compounds with Antioxidant Activity36
Protease Inhibitors from Plants as Therapeutic Agents- A Review29
Antioxidant Activity and Profile of Phenolic Compounds in Selected Herbal Plants28
Hemp (Cannabis sativa subsp. sativa) Chemical Composition and the Application of Hempseeds in Food Formulations26
Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour25
Bioactive Molecules From Native Mexican Avocado Fruit (Persea americana var. drymifolia): A Review24
Vegetable By-Products as New Sources of Functional Proteins23
Fatty Acid Profile and Squalene, Tocopherol, Carotenoid, Sterol Content of Seven Selected Consumed Legumes22
Physicochemical and Antioxidant Properties of Industrial Hemp Seed Protein Isolate Treated by High-Intensity Ultrasound22
Bioactive Compounds from Jambolan (Syzygium cumini (L.)) Extract Concentrated by Ultra- and Nanofiltration: a Potential Natural Antioxidant for Food22
Chemical Composition, Tocopherol and Carotenoid Content of Seeds from Different Andean Lupin (Lupinus mutabilis) Ecotypes21
Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction20
LED Enhances Plant Performance and Both Carotenoids and Nitrates Profiles in Lettuce20
Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review19
Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability19
In Vitro Antioxidant Capacity of Opuntia spp. Fruits Measured by the LOX-FL Method and its High Sensitivity Towards Betalains18
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