| Phenolic antioxidants F Shahidi, PK Janitha, PD Wanasundara Critical reviews in food science & nutrition 32 (1), 67-103, 1992 | 3498 | 1992 |
| Food applications of chitin and chitosans F Shahidi, JKV Arachchi, YJ Jeon Trends in food science & technology 10 (2), 37-51, 1999 | 2172 | 1999 |
| Extraction and analysis of phenolics in food M Naczk, F Shahidi Journal of chromatography A 1054 (1-2), 95-111, 2004 | 2020 | 2004 |
| Modeling and optimization I: Usability of response surface methodology D Baş, IH Boyacı Journal of food engineering 78 (3), 836-845, 2007 | 1983 | 2007 |
| Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis M Naczk, F Shahidi Journal of pharmaceutical and biomedical analysis 41 (5), 1523-1542, 2006 | 1423 | 2006 |
| Phenolics in food and nutraceuticals F Shahidi, M Naczk CRC press, 2003 | 1408 | 2003 |
| Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds JP Rauha, S Remes, M Heinonen, A Hopia, M Kähkönen, T Kujala, ... International journal of food microbiology 56 (1), 3-12, 2000 | 1277 | 2000 |
| Food phenolics F Shahidi, M Naczk Technomic Pub. Co., 1995 | 1237 | 1995 |
| Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review F Shahidi, P Ambigaipalan Journal of functional foods 18, 820-897, 2015 | 1178 | 2015 |
| Encapsulation of food ingredients F Shahidi, XQ Han Critical Reviews in Food Science & Nutrition 33 (6), 501-547, 1993 | 1128 | 1993 |
| Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type V Klompong, S Benjakul, D Kantachote, F Shahidi Food chemistry 102 (4), 1317-1327, 2007 | 902 | 2007 |
| Antioxidant activities of aqueous extracts of selected plants SP Wong, LP Leong, JHW Koh Food chemistry 99 (4), 775-783, 2006 | 879 | 2006 |
| Optimization of extraction of phenolic compounds from wheat using response surface methodology C Liyana-Pathirana, F Shahidi Food chemistry 93 (1), 47-56, 2005 | 841 | 2005 |
| The fruit of the date palm: its possible use as the best food for the future? W Al-Shahib, RJ Marshall International journal of food sciences and nutrition 54 (4), 247-259, 2003 | 769 | 2003 |
| Production and characteristics of protein hydrolysates from capelin (Mallotus villosus) F Shahidi, XQ Han, J Synowiecki Food chemistry 53 (3), 285-293, 1995 | 762 | 1995 |
| Biochemistry of foods NAM Eskin, F Shahidi Academic Press, 2012 | 748 | 2012 |
| Antioxidants in food and food antioxidants F Shahidi Food/nahrung 44 (3), 158-163, 2000 | 693 | 2000 |
| Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skin SK Kim, YT Kim, HG Byun, KS Nam, DS Joo, F Shahidi Journal of agricultural and food chemistry 49 (4), 1984-1989, 2001 | 615 | 2001 |
| Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod YJ Jeon, JYVA Kamil, F Shahidi Journal of agricultural and food chemistry 50 (18), 5167-5178, 2002 | 594 | 2002 |
| Bailey's industrial oil & fats products F Shahidi John Wiley & Sons, 2004 | 580 | 2004 |
