Top 10 articles in Journal of Food Science in 2018

What do kombucha tea, quercetin, food fraud, and caffeine extraction have in common? All of these topics and more are part of the top 10 list (actually there are 11 due to a tie) of the most downloaded articles in the Journal of Food Science in 2018. Due to their popularity, the Institute of Food Technologists has granted free access for a limited time to those articles that are only available to subscribers. Here is the top 10 plus one.

1. Understanding Kombucha Tea Fermentation: A Review (Article)
2. Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality (Article)
3. Quercetin in Food: Possible Mechanisms of Its Effect on Memory (Article)
4. Green Tea Polyphenols Modulate Colonic Microbiota Diversity and Lipid Metabolism in High‐Fat Diet Treated HFA Mice (Article)
5. The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking (Article)
6. Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables (Article)
7. Economically Motivated Food Fraud and Adulteration in Brazil: Incidents and Alternatives to Minimize Occurrence (Article)
8. Current and Future Technologies for Microbiological Decontamination of Cereal Grains (Article)
9. Ascorbic Acid‐Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf (Article)
10. Caffeine Extraction from Raw and Roasted Coffee Beans (Article)
11. Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties (Article)