| Folate: methods of analysis J Arcot, A Shrestha Trends in Food Science & Technology 16 (6-7), 253-266, 2005 | 290 | 2005 |
| Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians J Hsu, J Arcot, NA Lee Food Chemistry 115 (1), 334-339, 2009 | 245 | 2009 |
| Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of … R Sagum, J Arcot Food Chemistry 70 (1), 107-111, 2000 | 216 | 2000 |
| Fecal numbers of bifidobacteria are higher in pigs fed Bifidobacterium longum with a high amylose cornstarch than with a low amylose cornstarch I Brown, M Warhurst, J Arcot, M Playne, RJ Illman, DL Topping The Journal of nutrition 127 (9), 1822-1827, 1997 | 198 | 1997 |
| Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform … SM Beck, K Knoerzer, J Arcot Journal of Food Engineering 214, 166-174, 2017 | 170 | 2017 |
| Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability MAT Phan, J Paterson, M Bucknall, J Arcot Critical reviews in food science and nutrition 58 (8), 1310-1329, 2018 | 166 | 2018 |
| 25-Hydroxyvitamin D as a biomarker of vitamin D status and its modeling to inform strategies for prevention of vitamin D deficiency within the population KD Cashman, EGHM van den Heuvel, RJW Schoemaker, DP Prévéraud, ... Advances in nutrition 8 (6), 947-957, 2017 | 135 | 2017 |
| Folate retention in selected processed legumes J Dang, J Arcot, A Shrestha Food chemistry 68 (3), 295-298, 2000 | 129 | 2000 |
| The potential use of fermented chickpea and faba bean flour as food ingredients MV Chandra-Hioe, CHM Wong, J Arcot Plant Foods for Human Nutrition 71, 90-95, 2016 | 120 | 2016 |
| Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma KT Kaczmarska, MV Chandra-Hioe, D Frank, J Arcot Lwt 87, 225-233, 2018 | 116 | 2018 |
| Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk M Weston, MAT Phan, J Arcot, R Chandrawati Food Chemistry 326, 127017, 2020 | 90 | 2020 |
| Low moisture extrusion of pea protein and pea fibre fortified rice starch blends SM Beck, K Knoerzer, M Foerster, S Mayo, C Philipp, J Arcot Journal of Food Engineering 231, 61-71, 2018 | 90 | 2018 |
| Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate … SM Beck, K Knoerzer, J Sellahewa, MA Emin, J Arcot Journal of food engineering 208, 66-76, 2017 | 87 | 2017 |
| Folate assay of foods by traditional and tri-enzyme treatments using cryoprotected Lactobacillus casei AK Shrestha, J Arcot, J Paterson Food Chemistry 71 (4), 545-552, 2000 | 87 | 2000 |
| Enzyme protein binding assay for determining folic acid in fortified cereal foods and stability of folic acid under different extraction conditions J Arcot, AK Shrestha, U Gusanov Food control 13 (4-5), 245-252, 2002 | 86 | 2002 |
| Edible coating materials—their properties and use in the fortification of rice with folic acid AK Shrestha, J Arcot, JL Paterson Food Research International 36 (9-10), 921-928, 2003 | 85 | 2003 |
| A review of food reformulation of baked products to reduce added sugar intake X Luo, J Arcot, T Gill, JCY Louie, A Rangan Trends in Food Science & Technology 86, 412-425, 2019 | 84 | 2019 |
| Determination of folate contents in some Australian vegetables Y Iwatani, J Arcot, AK Shrestha Journal of Food Composition and Analysis 16 (1), 37-48, 2003 | 78 | 2003 |
| High-performance liquid chromatographic determination of naturally occurring folates during tempe preparation E Ginting, J Arcot Journal of agricultural and food chemistry 52 (26), 7752-7758, 2004 | 76 | 2004 |
| Nutrient composition of Australian retail pork cuts 2005/2006 H Greenfield, J Arcot, JA Barnes, J Cunningham, P Adorno, T Stobaus, ... Food Chemistry 117 (4), 721-730, 2009 | 71 | 2009 |
