Food Chemistry-X

Papers
(The H4-Index of Food Chemistry-X is 24. 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 2020-03-01 to 2024-03-01.)
ArticleCitations
Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives175
Applications of infrared spectroscopy in polysaccharide structural analysis: Progress, challenge and perspective150
Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases41
Green tea extract assisted green synthesis of reduced graphene oxide: Application for highly sensitive electrochemical detection of sunset yellow in food products39
Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in th36
Polysaccharides from fungi: A review on their extraction, purification, structural features, and biological activities34
The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview32
Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products32
Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing31
Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review30
Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality30
Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus29
Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS29
Risk assessment of heavy metals consumption through onion on human health in Iran28
Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region27
Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices27
Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products26
A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)26
The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM26
Sensory and chemical characteristics of Tieguanyin oolong tea after roasting26
Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)25
Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube25
Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products24
Dendrobium officinale leaf polysaccharides ameliorated hyperglycemia and promoted gut bacterial associated SCFAs to alleviate type 2 diabetes in adult mice24
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