| Molecular gastronomy: exploring the science of flavor H This Columbia University Press, 2006 | 319* | 2006 |
| Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat H This EMBO reports 7 (11), 1062-1066, 2006 | 136 | 2006 |
| Molecular gastronomy, a scientific look at cooking H This Accounts of chemical research 42 (5), 575-583, 2009 | 113 | 2009 |
| Sucrose, glucose, and fructose extraction in aqueous carrot root extracts prepared at different temperatures by means of direct NMR measurements A Cazor, C Deborde, A Moing, D Rolin, H This Journal of agricultural and food chemistry 54 (13), 4681-4686, 2006 | 101 | 2006 |
| Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy H This British Journal of Nutrition 93 (S1), S139-S146, 2005 | 96 | 2005 |
| Molecular gastronomy H This Angewandte Chemie (International ed. in English) 41 (1), 83-88, 2002 | 96 | 2002 |
| Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend H This Flavour 2, 1-8, 2013 | 78 | 2013 |
| Chemistry and Physics in the Kitchen N Kurti, H This-Benckhard Scientific American 270 (4), 66-71, 1994 | 77 | 1994 |
| Molecular gastronomy in France H This Journal of Culinary Science & Technology 9 (3), 140-149, 2011 | 68 | 2011 |
| Um cientista na cozinha H This Ática, 2008 | 64 | 2008 |
| Kitchen mysteries: Revealing the science of cooking H This Columbia University Press, 2007 | 55 | 2007 |
| Note-by-note cooking: The future of food H This Columbia University Press, 2014 | 54 | 2014 |
| Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products R Bouteille, S Cordelle, C Laval, C Tournier, B Lecanu, H This, P Schlich Food Quality and Preference 30 (2), 282-292, 2013 | 53 | 2013 |
| “Les” secrets de la casserole H This Belin, 2008 | 52 | 2008 |
| Building a meal: from molecular gastronomy to culinary constructivism H This Columbia University Press, 2009 | 48 | 2009 |
| 1H NMR Quantitative Determination of Photosynthetic Pigments from Green Beans (Phaseolus vulgaris L.) J Valverde, H This Journal of agricultural and food chemistry 56 (2), 314-320, 2008 | 43 | 2008 |
| La gastronomie moléculaire H This Sciences des aliments 23 (2), 187-198, 2003 | 41* | 2003 |
| Monitoring lactic acid production during milk fermentation by in situ quantitative proton nuclear magnetic resonance spectroscopy R Bouteille, M Gaudet, B Lecanu, H This Journal of dairy science 96 (4), 2071-2080, 2013 | 40 | 2013 |
| Molecular gastronomy R Burke, H This, A Kelly Technological University Dublin, 2016 | 38 | 2016 |
| Casseroles et éprouvettes H This Belin, 2007 | 36 | 2007 |
