FSTR Highly Accessed Articles.xlsx

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2	FOOD SCIENCE AND TECHNOLOGY RESEARCH
3	Highly Accessed Articles 2016-2020
4	1	Isolation, Identification and Characterization of Bacillus subtilis CF-3, a Bacterium from Fermented Bean Curd for Controlling Postharvest Diseases of Peach Fruit Gao, Haiyan ; Xu, Xinxing ; Dai, Yuewen ; He, Huixia Vol. 22 No. 3 377–385 (2016)
5	2	Isolation, Identification and Characterization of Bacillus subtilis CF-3, a Bacterium from Fermented Bean Curd for Controlling Postharvest Diseases of Peach Fruit Gao, Haiyan ; Xu, Xinxing ; Dai, Yuewen ; He, Huixia Vol. 22 No. 3 377–385 (2016)
6	3	A Novel Approach to Prepare Protein-proanthocyanidins Nano-complexes by the Reversible Assembly of Ferritin Cage Zhou, Zhongkai ; Sun, Guoyu ; Lui, Yuqian ; Gao, Yunjing ; Xu, Jingjing ; Meng, Demei; Strappe, Padraig ; Blanchard, Chris ; Yang, Rui Vol. 23 No. 2 329–337 (2017)
7	4	Antioxidative Activities in Rutin Rich Noodles and Cookies Made with a Trace Rutinosidase Variety of Tartary Buckwheat (Fagopyrum tataricum Gaertn.), 'Manten-Kirari' Ishiguro, K ; Morishita, Toshikazu ; Ashizawa, Junzo ; Suzuki, Tatsuro ; Noda, Takahiro Vol. 22 No. 4 557–562 (2016)
8	5	Evaluation of the Biogenic Amine-production Ability of Lactic Acid Bacteria Isolated from Tofu-misozuke Takebe, Youhei ; Takizaki, Misato ; Tanaka, Hiroko ; Ohta, Hiroto ; Niidome, Takuro ; Morimura, Shigeru Vol. 22 No. 5 673–678 (2016)
9	6	Water and Freezing in Food Miyawaki, Osato Vol. 24 No.1 1–21 (2018)
10	7	Selenium and Selenoproteins, from Structure, Function to Food Resource and Nutrition Yang, Rui ; Liu, Yuqian ; Zhou, Zhongkai Vol. 23 No.3 363–373 (2017)
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12	Most-Cited Articles
13	1	Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds Kroll, J., Rawel, H.M., Rohn, S. Vol. 9 No. 3 205–218 (2003)
14	2	Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates Kato, A. Vol. 8 No. 3 193–199 (2002)
15	3	Apoptosis-Inducing Effect of Fucoxanthin on Human Leukemia Cell Line HL-60 Hosokawa, M., Wanezaki, S., Miyauchi, K., Kurihara, H., Kohno, H., Kawabata, J., Odashima, S., Takahashi, K. Vol. 5 No. 3 243–246 (1999)
16	4	Applications of electrolyzed water in agriculture & food industries Al-Haq, M.I., Sugiyama, J., Isobe, S. Vol. 11 No. 2 135–150 (2005)
17	5	Recent advances in the chemistry of strecker degradation and amadori rearrangement: Implications to aroma and color formation Yaylayan, V.A. Vol. 9 No. 1 1–6 (2003)
18	6	Food Components in Fractions of Quinoa Seed Ando, H., Chen, Y.-C., Tang, H., Shimizu, M., Watanabe, K., Mitsunaga, T. Vol. 8 No. 1 80–84 (2002)
19	7	Identification of anti-α-amylase components from olive leaf extracts Komaki, E., Yamaguchi, S., Maru, I., Kinoshita, M., Kakehi, K., Ohta, Y., Tsukada, Y. Vol. 9 No. 1 35–39 (2003)
20	8	Effects of ohmic heating on microbial counts and denaturation of proteins in milk Sun, H., Kawamura, S., Himoto, J.-I., Itoh, K., Wada, T., Kimura, T. Vol. 14 No. 2 117–123 (2008)
21	9	In vitro digestibility and fermentation of mannooligosaccharides from coffee mannan Asano, I., Hamaguchi, K., Fujii, S., Iino, H. Vol. 9 No. 1 62–66 (2003)
22	10	Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity Yamaguchi, T., Mizobuchi, T., Kajikawa, R., Kawashima, H., Miyabe, F., Terao, J., Takamura, H., Matoba, T. Vol. 7 No. 3 250–257 (2001)
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