| Active and intelligent packaging in meat industry Z Fang, Y Zhao, RD Warner, SK Johnson Trends in Food Science & Technology 61, 60-71, 2017 | 661 | 2017 |
| Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men BJ Archer, SK Johnson, HM Devereux, AL Baxter British Journal of Nutrition 91 (4), 591-599, 2004 | 289 | 2004 |
| Phytoestrogens: end of a tale? CR Sirtori, A Arnoldi, SK Johnson Annals of medicine 37 (6), 423-438, 2005 | 251 | 2005 |
| Vegetables containing phytochemicals with potential anti-obesity properties: A review DJ Williams, D Edwards, I Hamernig, L Jian, AP James, SK Johnson, ... Food Research International 52 (1), 323-333, 2013 | 224 | 2013 |
| Identification and characterization of phenolic compounds in hydromethanolic extracts of sorghum wholegrains by LC-ESI-MSn J Kang, WE Price, J Ashton, LC Tapsell, S Johnson Food chemistry 211, 215-226, 2016 | 220 | 2016 |
| Sorghum: an underutilized cereal whole grain with the potential to assist in the prevention of chronic disease A Stefoska-Needham, EJ Beck, SK Johnson, LC Tapsell Food Reviews International 31 (4), 401-437, 2015 | 217 | 2015 |
| Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta I Khan, A Yousif, SK Johnson, S Gamlath Food Research International 54 (1), 578-586, 2013 | 203 | 2013 |
| Australian sweet lupin flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers RS Hall, SJ Thomas, SK Johnson Asia Pacific Journal of Clinical Nutrition 14 (1), 91, 2005 | 182 | 2005 |
| Influence of sorghum flour addition on flat bread in-vitro starch digestibility, antioxidant capacity and consumer acceptability A Yousif, D Nhepera, S Johnson Food chemistry, 2012 | 177 | 2012 |
| Nutritional, health, and technological functionality of lupin flour addition to bread and other baked products: Benefits and challenges CBJ Villarino, V Jayasena, R Coorey, S Chakrabarti-Bell, SK Johnson Critical reviews in food science and nutrition 56 (5), 835-857, 2016 | 148 | 2016 |
| Characterization of phenolic compounds and antioxidant activity in sorghum grains S Rao, AB Santhakumar, KA Chinkwo, G Wu, SK Johnson, CL Blanchard Journal of Cereal Science 84, 103-111, 2018 | 138 | 2018 |
| Lupin kernel fibre-enriched foods beneficially modify serum lipids in men RS Hall, SK Johnson, AL Baxter, MJ Ball European Journal of Clinical Nutrition 59 (3), 325-333, 2005 | 133 | 2005 |
| Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments G Wu, SK Johnson, JF Bornman, SJ Bennett, Z Fang Food Chemistry 214, 199-207, 2017 | 130 | 2017 |
| Physicochemical and antimicrobial properties of citral and quercetin incorporated kafirin-based bioactive films SG Giteru, R Coorey, D Bertolatti, E Watkin, S Johnson, Z Fang Food chemistry 168, 341-347, 2015 | 115 | 2015 |
| Lupin kernel fibre foods improve bowel function and beneficially modify some putative faecal risk factors for colon cancer in men SK Johnson, V Chua, RS Hall, AL Baxter British Journal of Nutrition 95 (2), 372-378, 2006 | 110 | 2006 |
| Recent advances in γ‐aminobutyric acid (GABA) properties in pulses: an overview N Nikmaram, BN Dar, S Roohinejad, M Koubaa, FJ Barba, R Greiner, ... Journal of the Science of Food and Agriculture 97 (9), 2681-2689, 2017 | 108 | 2017 |
| Lupin kernel fiber consumption modifies fecal microbiota in healthy men as determined by rRNA gene fluorescent in situ hybridization SC Smith, R Choy, SK Johnson, RS Hall, ACM Wildeboer-Veloo, ... European journal of nutrition 45, 335-341, 2006 | 108 | 2006 |
| Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre‐set Criteria R Clark, S Johnson Journal of Food Science 67 (1), 356-362, 2002 | 107 | 2002 |
| Seed coats of pulses as a food ingredient: Characterization, processing, and applications L Zhong, Z Fang, ML Wahlqvist, G Wu, JM Hodgson, SK Johnson Trends in Food Science & Technology 80, 35-42, 2018 | 104 | 2018 |
| Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast SK Johnson, SJ Thomas, RS Hall European Journal of Clinical Nutrition 59 (2), 169-176, 2005 | 103 | 2005 |
