| Protein demand: Review of plant and animal proteins used in alternative protein product development and production BP Ismail, L Senaratne-Lenagala, A Stube, A Brackenridge Animal Frontiers 10 (4), 53-63, 2020 | 226 | 2020 |
| Invited review: Plasmin protease in milk: Current knowledge and relevance to dairy industry B Ismail, SS Nielsen Journal of dairy science 93 (11), 4999-5009, 2010 | 212 | 2010 |
| Physico‐chemical characteristics and total quality of five date varieties grown in the United Arab Emirates B Ismail, I Haffar, R Baalbaki, Y Mechref, J Henry International journal of food science & technology 41 (8), 919-926, 2006 | 161 | 2006 |
| Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv Q Wang, B Ismail International Dairy Journal 25 (2), 112-122, 2012 | 148 | 2012 |
| β-Glycosidase activity toward different glycosidic forms of isoflavones B Ismail, K Hayes Journal of Agricultural and Food Chemistry 53 (12), 4918-4924, 2005 | 144 | 2005 |
| Ash content determination BP Ismail Food analysis laboratory manual, 117-119, 2017 | 134 | 2017 |
| Perennial grain and oilseed crops MB Kantar, CE Tyl, KM Dorn, X Zhang, JM Jungers, JM Kaser, ... Annual review of plant biology 67, 703-729, 2016 | 109 | 2016 |
| Heat and pH effects on the conjugated forms of genistin and daidzin isoflavones K Mathias, B Ismail, CM Corvalan, KD Hayes Journal of Agricultural and Food Chemistry 54 (20), 7495-7502, 2006 | 102 | 2006 |
| Physico-chemical characteristics and sensory quality of two date varieties under commercial and industrial storage conditions B Ismail, I Haffar, R Baalbaki, J Henry LWT-Food Science and Technology 41 (5), 896-904, 2008 | 101 | 2008 |
| Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour A Marti, JE Bock, MA Pagani, B Ismail, K Seetharaman Food chemistry 194, 994-1002, 2016 | 96 | 2016 |
| The role of salivary proteins in the mechanism of astringency CA Lee, B Ismail, ZM Vickers Journal of food science 77 (4), C381-C387, 2012 | 78 | 2012 |
| Development of a total quality scoring system based on consumer preference weightings and sensory profiles: application to fruit dates (Tamr) B Ismail, I Haffar, R Baalbaki, J Henry Food quality and Preference 12 (8), 499-506, 2001 | 74 | 2001 |
| Perennial cereals provide ecosystem benefits LR DeHaan, BP Ismail Cereal Foods World 62 (6), 278-281, 2017 | 72 | 2017 |
| Identification and stacking of crucial traits required for the domestication of pennycress R Chopra, EB Johnson, R Emenecker, EB Cahoon, J Lyons, ... Nature Food 1 (1), 84-91, 2020 | 71 | 2020 |
| Effect of heat treatment on the activity of inhibitors of plasmin and plasminogen activators in milk BM Prado, SE Sombers, B Ismail, KD Hayes International Dairy Journal 16 (6), 593-599, 2006 | 69 | 2006 |
| Emerging camelina protein: Extraction, modification, and structural/functional characterization C Boyle, L Hansen, C Hinnenkamp, BP Ismail Journal of the American Oil Chemists' Society 95 (8), 1049-1062, 2018 | 60 | 2018 |
| The role of gluten proteins in the baking of Arabic bread I Toufeili, B Ismail, S Shadarevian, R Baalbaki, BS Khatkar, AE Bell, ... Journal of Cereal Science 30 (3), 255-265, 1999 | 60 | 1999 |
| Basic principles of chromatography B Ismail, SS Nielsen Food analysis 27, 473-498, 2010 | 59 | 2010 |
| Effect of short study abroad course on student openness to diversity B Ismail, M Morgan, K Hayes Journal of Food Science Education 5 (1), 15-18, 2006 | 55 | 2006 |
| Structural characterisation of partially glycosylated whey protein as influenced by pH and heat using surface-enhanced Raman spectroscopy Q Wang, L He, TP Labuza, B Ismail Food chemistry 139 (1-4), 313-319, 2013 | 50 | 2013 |
