| Polyphenolics in grape seeds—biochemistry and functionality J Shi, J Yu, JE Pohorly, Y Kakuda Journal of medicinal food 6 (4), 291-299, 2003 | 1157 | 2003 |
| Peanut protein concentrate: Production and functional properties as affected by processing J Yu, M Ahmedna, I Goktepe Food chemistry 103 (1), 121-129, 2007 | 522 | 2007 |
| Functional components of grape pomace: Their composition, biological properties and potential applications J Yu, M Ahmedna International Journal of Food Science & Technology 48 (2), 221-237, 2013 | 513 | 2013 |
| Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics J Yu, M Ahmedna, I Goktepe Food chemistry 90 (1-2), 199-206, 2005 | 495 | 2005 |
| Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution J Shi, J Yu, J Pohorly, JC Young, M Bryan, Y Wu J. Food Agric. Environ 1 (2), 42-47, 2003 | 354 | 2003 |
| Peanut skin procyanidins: Composition and antioxidant activities as affected by processing J Yu, M Ahmedna, I Goktepe, J Dai Journal of Food Composition and Analysis 19 (4), 364-371, 2006 | 234 | 2006 |
| Research progress in structure-activity relationship of bioactive peptides Y Li, J Yu Journal of medicinal food 18 (2), 147-156, 2015 | 173 | 2015 |
| Production and characterization of biochars from agricultural by-products for use in soil quality enhancement D Rehrah, MR Reddy, JM Novak, RR Bansode, KA Schimmel, J Yu, ... Journal of analytical and applied pyrolysis 108, 301-309, 2014 | 169 | 2014 |
| Health aspects of peanuts as an outcome of its chemical composition R Bonku, J Yu Food Science and Human Wellness 9 (1), 21-30, 2020 | 137 | 2020 |
| Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment H Li, J Yu, M Ahmedna, I Goktepe Food chemistry 141 (2), 762-768, 2013 | 110 | 2013 |
| Enzymatic treatment of peanut kernels to reduce allergen levels J Yu, M Ahmedna, I Goktepe, H Cheng, S Maleki Food chemistry 127 (3), 1014-1022, 2011 | 102 | 2011 |
| Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef J Yu, M Ahmedna, I Goktepe International journal of food science & technology 45 (7), 1337-1344, 2010 | 101 | 2010 |
| Extrusion parameters and consumer acceptability of a peanut‐based meat analogue D Rehrah, M Ahmedna, I Goktepe, J Yu International journal of food science & technology 44 (10), 2075-2084, 2009 | 98 | 2009 |
| The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour Y Li, J Yu, I Goktepe, M Ahmedna Food Chemistry 196, 1338-1345, 2016 | 76 | 2016 |
| Bioavailability of polyphenols from peanut skin extract associated with plasma lipid lowering function RR Bansode, P Randolph, M Ahmedna, S Hurley, T Hanner, SAS Baxter, ... Food chemistry 148, 24-29, 2014 | 54 | 2014 |
| Nutritional and sensory quality of bread containing different quantities of grape pomace from different grape cultivars IN Smith, J Yu Ec Nutr 2 (1), 291-301, 2015 | 43 | 2015 |
| Effectiveness of different proteases in reducing allergen content and IgE-binding of raw peanuts J Yu, N Mikiashvili Food chemistry 307, 125565, 2020 | 33 | 2020 |
| Allergenicity, antioxidant activity and ACE-inhibitory activity of protease hydrolyzed peanut flour J Yu, N Mikiashvili, R Bonku, IN Smith Food Chemistry 360, 129992, 2021 | 29 | 2021 |
| Changes in immunoreactivity of allergen-reduced peanuts due to post-enzyme treatment roasting N Mikiashvili, J Yu Food chemistry 256, 188-194, 2018 | 25 | 2018 |
| Allergenicity of roasted peanuts treated with a non-human digestive protease J Yu, M Hernandez, H Li, I Goktepe, C Robinette, A Auerbach, D Peden, ... Food Research International 69, 341-347, 2015 | 23 | 2015 |
