Official Methods of Analysis of the Association of Official Analytical Chemists

Biogenic amines: their importance in foods.

Santos, M. H. S. (1996) · International Journal of Food Microbiology · doi:10.1016/0168-1605(95)00032-1 · Cited by 1,516

Biological activities and chemical composition of three honeys of different types from Anatolia

Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., & Candan, F. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.10.010 · Cited by 547

The Impact of Heat-Moisture Treatment on Molecular Structures and Properties of Starches Isolated from Different Botanical Sources

Hoover, R. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390903001735 · Cited by 383

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

Severini, C., Azzollini, D., Albenzio, M., & Derossi, A. (2018) · Food Research International · doi:10.1016/j.foodres.2018.01.034 · Cited by 293

Replacement of fish meal in diets for Australian silver perch, Bidyanus bidyanus: I. Digestibility of alternative ingredients

Allan, G. L., Parkinson, S., Booth, M. A., Stone, D. A. J., Rowland, S. J., Frances, J., & Warner-Smith, R. (2000) · Aquaculture · doi:10.1016/s0044-8486(99)00380-4 · Cited by 289

Design and performance evaluation of a new hybrid solar dryer for banana

Amer, B. M. A., Hossain, M. A., & Gottschalk, K. (2010) · Energy Conversion and Management · doi:10.1016/j.enconman.2009.11.016 · Cited by 269

β-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise

Worrasinchai, S., Suphantharika, M., Pinjai, S., & Jamnong, P. (2006) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2005.03.005 · Cited by 265

Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

Campos, D. A., Ribeiro, T. B., Teixeira, J. A., Pastrana, L., & Pintado, M. M. (2020) · Foods · doi:10.3390/foods9010060 · Cited by 154

Comparison of several methods for effective lipid extraction from wet microalgae using green solvents

de Jesus, S. S., Ferreira, G. F., Moreira, L. S., Wolf Maciel, M. R., & Maciel Filho, R. (2019) · Renewable Energy · doi:10.1016/j.renene.2019.04.168 · Cited by 150

Nutritional value of selected macroalgae

Patarra, R. F., Paiva, L., Neto, A. I., Lima, E., & Baptista, J. (2011) · Journal of Applied Phycology · doi:10.1007/s10811-010-9556-0 · Cited by 147

Purification and identification of novel angiotensin-I converting enzyme (ACE) inhibitory peptides from cultured marine microalgae (Nannochloropsis oculata) protein hydrolysate

Samarakoon, K. W., O-Nam, K., Ko, J.-Y., Lee, J.-H., Kang, M.-C., Kim, D., Lee, J. B., Lee, J.-S., & Jeon, Y.-J. (2013) · Journal of Applied Phycology · doi:10.1007/s10811-013-9994-6 · Cited by 116

‘Pilot scale semicontinuous production of Spirulina biomass in southern Brazil’.

Morais, M. G., Radmann, E. M., Andrade, M. R., Teixeira, G. G., Brusch, L. R. F., & Costa, J. A. V. (2009) · Aquaculture · doi:10.1016/j.aquaculture.2009.05.009 · Cited by 114

Nutritional evaluation of rapeseed protein compared to soy protein for quality, plasma amino acids, and nitrogen balance--a randomized cross-over intervention study in humans

Fleddermann, M., Fechner, A., Rößler, A., Bähr, M., Pastor, A., Liebert, F., & Jahreis, G. (2013) · Clinical Nutrition · doi:10.1016/j.clnu.2012.11.005 · Cited by 114

Use of Modified Atmosphere Packaging Combined with Essential Oils for Prolonging Post-Harvest Shelf Life of Mango (Cv. Banganapalli and Cv. Totapuri)

Perumal, A. B., Nambiar, R. B., Sellamuthu, P. S., & Emmanuel, R. S. (2021) · LWT · doi:10.1016/j.lwt.2021.111662 · Cited by 113

Monitoring of some trace metals in honeys by flame atomic absorption spectrometry after ultrasound assisted-dispersive liquid liquid microextraction using natural deep eutectic solvent

Altunay, N., Elik, A., & Gürkan, R. (2019) · Microchemical Journal · doi:10.1016/j.microc.2019.03.003 · Cited by 111

Single-cell protein production through microbial conversion of lignocellulosic residue (wheat bran) for animal feed

Yunus, F.-U.-N., Nadeem, M., & Rashid, F. (2015) · Journal of the Institute of Brewing · doi:10.1002/jib.251 · Cited by 109

Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese

Karahadian, C., Josephson, D. B., & Lindsay, R. C. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)81043-2 · Cited by 98

Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient

Milan, K. S. M., Dholakia, H., Tiku, P. K., & Vishveshwaraiah, P. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.02.062 · Cited by 96

Development of probiotic yogurt: Effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

Soni, R., Jain, N. K., Shah, V., Soni, J., Suthar, D., & Gohel, P. (2020) · Journal of Food Science and Technology · doi:10.1007/s13197-020-04238-3 · Cited by 93

Nutritional ingredients from spent brewer’s yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process

Amorim, M., Pereira, J. O., Gomes, D., Pereira, C. D., Pinheiro, H., & Pintado, M. (2016) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2016.03.032 · Cited by 92

Chemical compositions and resistant starch content in starchy foods

Moongngarm (2013) · American Journal of Agricultural and Biological Sciences · doi:10.3844/ajabssp.2013.107.113 · Cited by 90

Comparison of ascorbic acid content of Emblica officinalis fruits determined by different analytical methods

Raghu, V., Platel, K., & Srinivasan, K. (2007) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2007.02.006 · Cited by 84

An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model

Duque, A. L. R. F., Monteiro, M., Adorno, M. A. T., Sakamoto, I. K., & Sivieri, K. (2016) · Food Research International · doi:10.1016/j.foodres.2016.03.028 · Cited by 81

Physical activity differentially affects the cecal microbiota of ovariectomized female rats selectively bred for high and low aerobic capacity

Liu, T.-W., Park, Y.-M., Holscher, H. D., Padilla, J., Scroggins, R. J., Welly, R., Britton, S. L., Koch, L. G., Vieira-Potter, V. J., & Swanson, K. S. (2015) · PLOS ONE · doi:10.1371/journal.pone.0136150 · Cited by 78

Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds

Frias, J., Giacomino, S., Peñas, E., Pellegrino, N., Ferreyra, V., Apro, N., Carrión, M. O., & Vidal-Valverde, C. (2011) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2010.12.025 · Cited by 79

Sequential hydrolysis of spent brewer’s yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules

Marson, G. V., Machado, M. T. D. C., de Castro, R. J. S., & Hubinger, M. D. (2019) · Process Biochemistry · doi:10.1016/j.procbio.2019.06.018 · Cited by 78

Effective use of microbial biomass products to facilitate the complete replacement of fishery resources in diets for the black tiger shrimp, Penaeus monodon

Glencross, B., Irvin, S., Arnold, S., Blyth, D., Bourne, N., & Preston, N. (2014) · Aquaculture · doi:10.1016/j.aquaculture.2014.02.033 · Cited by 67

Influence of chitosan coating combined with spermidine on anthracnose disease and qualities of ‘Nam Dok Mai’ mango after harvest

Jongsri, P., Rojsitthisak, P., Wangsomboondee, T., & Seraypheap, K. (2017) · Scientia Horticulturae · doi:10.1016/j.scienta.2017.06.011 · Cited by 66

Spent Brewer's Yeast Autolysates as a New and Valuable Component of Functional Food and Dietary Supplements

B, P., & F, S. (2015) · Journal of Food Processing & Technology · doi:10.4172/2157-7110.1000526 · Cited by 64

Some physico-chemical properties of Prunus armeniaca L. gum exudates

Fathi, M., Mohebbi, M., & Koocheki, A. (2016) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2015.09.068 · Cited by 57

Effects of organically and conventionally produced feed on biomarkers of health in a chicken model

Huber, M., van de Vijver, L. P. L., Parmentier, H., Savelkoul, H., Coulier, L., Wopereis, S., Verheij, E., van der Greef, J., Nierop, D., & Hoogenboom, R. A. P. (2010) · British Journal of Nutrition · doi:10.1017/s0007114509992236 · Cited by 55

A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development

Lemes, A. C., Pavón, Y., Lazzaroni, S., Rozycki, S., Brandelli, A., & Kalil, S. J. (2016) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2015.10.038 · Cited by 52

Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material

Marson, G. V., Saturno, R. P., Comunian, T. A., Consoli, L., Machado, M. T. D. C., & Hubinger, M. D. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109365 · Cited by 48

Developing a new and simple ultrasound-assisted emulsification liquid phase microextraction method built upon deep eutectic solvents for Patent Blue V in syrup and water samples

Kanberoglu, G. S., Yilmaz, E., & Soylak, M. (2019) · Microchemical Journal · doi:10.1016/j.microc.2018.11.053 · Cited by 47

Optimization of Antioxidant Activity and Phenolic Compound Extraction Conditions from Red Seaweed ( Laurencia obtuse )

Topuz, O. K., Gokoglu, N., Yerlikaya, P., Ucak, I., & Gumus, B. (2016) · Journal of Aquatic Food Product Technology · doi:10.1080/10498850.2013.868844 · Cited by 47

Development of Cassava Doughnuts Enriched with Spirulina platensis Biomass

Rabelo, S. F., Lemes, A. C., Takeuchi, K. P., Frata, M. T., Carvalho, J. C. M. D., & Danesi, E. D. G. (2013) · Brazilian Journal of Food Technology · doi:10.1590/s1981-67232013005000001 · Cited by 39

Arthrospira platensis biomass with high protein content cultivated in continuous process using urea as nitrogen source: High protein biomass by continuous process with urea

Avila-Leon, I., Chuei Matsudo, M., Sato, S., & de Carvalho, J. C. M. (2012) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2012.05303.x · Cited by 38

Effect of ensiling process of total mixed ration on fermentation profile, nutrient loss and in situ ruminal degradation characteristics of diet

Miyaji, M., Matsuyama, H., & Nonaka, K. (2017) · Animal Science Journal · doi:10.1111/asj.12610 · Cited by 31

Impact of new ingredients obtained from brewer’s spent yeast on bread characteristics

Martins, Z. E., Pinho, O., & Ferreira, I. M. P. L. V. O. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-018-3107-0 · Cited by 31

Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons

Tejerina, D., García-Torres, S., de Vaca, M. C., Vázquez, F. M., & Cava, R. (2012) · Meat Science · doi:10.1016/j.meatsci.2011.08.010 · Cited by 21

An Evaluation of the Suitability of Selected Waste Products in Feeds for Three Fish Species

Gunasekera, R. M., Turoczy, N. J., De Silva, S. S., Gavine, F., & Gooley, G. J. (2002) · Journal of Aquatic Food Product Technology · doi:10.1300/j030v11n01_06 · Cited by 14

BANANA PEEL FLAKES ALLEVIATE BLOOD GLUCOSE AND STRESS IN A DOSE-DEPENDENT MANNER

MELIALA, A., SUMIWI, Y. A. A., NARWIDINA, P., RINI, S. L. S., & SETYANINGSIH, W. (2020) · International Journal of Pharmacy and Pharmaceutical Sciences · doi:10.22159/ijpps.2020v12i8.37659 · Cited by 10

Supercritical fluid extraction of beta-ecdysone from Brazilian ginseng (Pfaffia glomerata) roots

C. N. Debien, I., & Angela A. Meireles, M. (2014) · Food and public health · doi:10.5923/j.fph.20140402.08 · Cited by 7