Citation Impact
Citing Papers
Cocoa fibre and its application as a fat replacer in chocolate muffins
2010
Oxidative stability of walnut oils extracted with supercritical carbon dioxide
2003
Phenolic antioxidants
1992 Standout
Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
2012 Standout
Fish Intake and Risk of Incident Heart Failure
2005
Antioxidant activity and water-holding capacity of canola protein hydrolysates
2007 Standout
Chemistry of Deep‐Fat Frying Oils
2007 Standout
Spectrophotometric Quantitation of Antioxidant Capacity through the Formation of a Phosphomolybdenum Complex: Specific Application to the Determination of Vitamin E
1999 Standout
Alternative Dietary Indices Both Strongly Predict Risk of Chronic Disease
2012 Standout
Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability
2014 Standout
Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability
2000 Standout
Components of the AIN-93 Diets as Improvements in the AIN-76A Diet
1997 Standout
Appropriate starter culture technologies for small-scale fermentation in developing countries
2002
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
2012 Standout
Bitter taste, phytonutrients, and the consumer: a review
2000 Standout
Omega-3 Polyunsaturated Fatty Acids and Cardiovascular Diseases
2009 Standout
Optimization of phenolics and dietary fibre extraction from date seeds
2008 Standout
A study of changes in the fat content of some varieties of dry sausage during the curing process
1993
Fish Intake, Contaminants, and Human Health
2006 Standout
AIN-93 Purified Diets for Laboratory Rodents: Final Report of the American Institute of Nutrition Ad Hoc Writing Committee on the Reformulation of the AIN-76A Rodent Diet
1993 Standout
Maize: A Paramount Staple Crop in the Context of Global Nutrition
2010
Malondialdehyde and thiobarbituric acid-reactivity as diagnostic indices of lipid peroxidation and peroxidative tissue injury
1990 Standout
Underutilized sources of dietary fiber: A review
2000
The Preventable Causes of Death in the United States: Comparative Risk Assessment of Dietary, Lifestyle, and Metabolic Risk Factors
2009 Standout
Lipid peroxidation: its mechanism, measurement, and significance
1993 Standout
Lipid oxidation and improving the oxidative stability
2010 Standout
Lipid oxidation in foods
1996
Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes
1991 Standout
Biological Significance of Secondary Lipid Oxidation Products
1987
Minimization of peroxide formation rate in soybean oil by antioxidant combinations
2004
Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages
1999 StandoutNobel
Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils
2007
Effects of Dissolved Free Oxygen on the Volatile Compounds of Oil
1983
Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars
2007 Standout
Biodiesel from microalgae
2007 Standout
Physical and chemical properties of soybean proteins
1977
Carbon-Based Supercapacitors Produced by Activation of Graphene
2011 StandoutScience
Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage
2011
Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying
2000
Effect of phenolic extracts on trans fatty acid formation during frying
1999
Techniques for extraction of bioactive compounds from plant materials: A review
2013 Standout
Sonochemistry: Science and Engineering
1999 Standout
Supercritical carbon dioxide extraction of cottonseed oil
2006
By-products of plant food processing as a source of functional compounds — recent developments
2001 Standout
Effect of Supercritical CO2 on Myrosinase Activity and Glucosinolate Degradation in Canola
1996
Photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water
2002
Protection Against Free Radical Lipid Peroxidation Reactions
1978
Effect of the Type of Frying Culinary Fat on Volatile Compounds Isolated in Fried Pork Loin Chops by Using SPME-GC-MS
2004
The Efficiency of TBHQ, β‐carotene, Citric Acid, and Tinuvin 234® on the Sensory Stability of Soybean Oil Packaged in PET Bottles
2003
Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties
1997 Standout
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
2009 Standout
Recent advances in extraction of nutraceuticals from plants
2006 Standout
Entrainer-intensified vacuum reactive distillation process for the separation of 5-hydroxylmethylfurfural from the dehydration of carbohydrates catalyzed by a metal salt–ionic liquid
2012
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Use of supercritical fluids for different processes including new developments—a review
2000
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
1998 Standout
Review. Recent advances in lipid oxidation
1991
Antioxidant activity of plant leaves in relation to their alpha-tocopherol content
1994
Biodiesel production: a review1Journal Series #12109, Agricultural Research Division, Institute of Agriculture and Natural Resources, University of Nebraska–Lincoln.1
1999 Standout
Lipids and phytosterol oxidation products in commercial potato crisps commonly consumed in Sweden
2007
Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity
2016 Standout
Enhancement of Frying Oil Stability by a Natural Antioxidative Ingredient in the Coating System of Fried Meat Nuggets
1992
Volatile lipid oxidation products
1983
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Continuous supercritical carbon dioxide processing of palm oil
1996
Effects of Lutein, Lycopene, Annatto, and γ-Tocopherol on Autoxidation of Triglycerides
1996
Antioxidant properties of natural carotenoid extracts against the AAPH-initiated oxidation of food emulsions
2006
Effect of Wavelength on Light Induced Quality Deterioration of Edible Oils and Fats
1976
Antioxidative properties of phenolic acids and interaction with endogenous minor components during frying
2011
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
2005 Standout
Linseed oil as a potential resource for bio-diesel: A review
2012
Quality control in the use of deep frying oils
1984
Stabilisation of edible oils with natural antioxidants
2001
Studies on the Antioxidant Activity of Pomegranate (Punica granatum) Peel and Seed Extracts Using in Vitro Models
2001 Standout
Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends
2006
INFLUENCE OF PARTIAL REPLACEMENT OF OLIVE OIL ON FRYING PERFORMANCE OF PALM OLEIN
2009
VOLATILE COMPOUNDS AND SENSORY CHARACTERISTICS OF FRYING FATS
1999
The Effects of Plant Flavonoids on Mammalian Cells:Implications for Inflammation, Heart Disease, and Cancer
2000 Standout
Frying performance of low‐linolenic acid soybean oil
2000
Antioxidant properties of several tropical fruits: A comparative study
2006 Standout
Quality characteristics of sesame seeds and by-products
2006 Standout
High‐temperature stability of soybean oils with altered fatty acid compositions
1992
Phenolic compounds and their role in oxidative processes in fruits
1999 Standout
Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra
2007 Standout
Effect of Saturated/Unsaturated Fatty Acid Ratio on Physicochemical Properties of Palm Olein–Olive Oil Blend
2009
Sonochemistry: Environmental Science and Engineering Applications
2001 Standout
Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures
2004
Food use and health effects of soybean and sunflower oils.
1991
Oxidation and antioxidants in fat and oil processing
1978
Chemical and physical analyses and sensory evaluation of six deep‐frying oils
1999
Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough
2004
Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
2013 StandoutNobel
Changes in the characteristics and composition of oils during deep‐fat frying
1996
Use of starter cultures in fermentation on a household scale
1997
Global maize production, utilization, and consumption
2014 Standout
In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids
1993
Inhibition of oxidation in 10% oil‐in‐water emulsions by β‐carotene with α‐ and γ‐tocopherols
1997
Characterization of Pea Vicilin. 1. Denoting Convicilin as the α-Subunit of the Pisum Vicilin Family
2004
Evolution of short‐chain glycerol‐bound compounds during thermoxidation of FAME and monoacid TAG
2002
Solid Phase Microextraction of Volatile Soybean Oil and Corn Oil Compounds
2002
Lipidic components oxidation and hexanal formation during the curing of saucisson
1992
Lipid Oxidation and Carotenoids Content in Frying Oil and Fried Dough Containing Carrot Powder
2003
Date seeds: chemical composition and characteristic profiles of the lipid fraction
2003
Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
1987
Hydroxymethylfurfural, A Versatile Platform Chemical Made from Renewable Resources
2013 Standout
Functional properties of soy proteins
1979 Standout
Hydrogenation for Low Trans and High Conjugated Fatty Acids
2005
Mechanisms and Factors for Edible Oil Oxidation
2006 Standout
Characterization of the Nonvolatile Minor Constituents Responsible for the Objectionable Taste of Defatted Soybean Flour
1982
Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals
1999
Works of K. Warner being referenced
Flavor and Texture Characteristics of Foods Containing Z- Trim Corn and Oat Fibers as Fat and Flour Replacers!
1997
Impact of High-Temperature Food Processing on Fats and Oils
1999
ACID‐SENSITIVE SOY PROTEINS AFFECT FLAVOR
1976
Effects of β‐carotene on light stability of soybean oil
1987
Effect of Deep‐Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition
2007
Effect of fatty acid composition of oils on flavor and stability of fried foods
1997
Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils
1989
Flavor stability of soybean oil based on induction periods for the formation of volatile compounds by gas chromatography
1985
Performance evaluation of hexane‐extracted oils from genetically modified soybeans
1994
Quality of oil from damaged soybeans
1977
Frying stability of soybean and canola oils with modified fatty acid compositions
1993
Supercritical Fluid Extraction of Dry-Milled Corn Germ with Carbon Dioxide
1984
Effects of frying oil composition on potato chip stability
1994
Analysis of tocopherols and phytosterols in vegetable oils by HPLC with evaporative light‐scattering detection
1990
Electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. Sensory and compositional characteristics of low Trans soybean oils
2000
Copper‐hydrogenated soybean and linseed oils: Composition, organoleptic quality and oxidative stability
1973
SOYBEAN PHOSPHATIDYLCHOLINE DEVELOPS BITTER TASTE ON AUTOXIDATION
1974
Flavor evaluation of copper‐nickel hydrogenated soybean oil and blends with unhydrogenated oil
1975
Continuous ultrasonic hydrogenation of soybean oil. II. Operating conditions and oil quality
1987
Preparation and Evaluation of Supercritical Carbon Dioxide Defatted Soybean Flakes
1986
Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils. Efficacy of plastic packaging
1984
Frying quality and oxidative stability of high‐oleic corn oils
1997
Headspace volatile analysis to evaluate oxidative and thermal stability of soybean oil. Effect of hydrogenation and additives
1986
Effect of γ‐tocopherol on formation of nonvolatile lipid degradation products during frying of potato chips in triolein
2003
Addition of ferulic acid, ethyl ferulate, and feruloylated monoacyl‐ and diacylglycerols to salad oils and frying oils
2005
Flavor score correlation with pentanal and hexanal contents of vegetable oil
1978
Low‐linolenic acid soybean oil—Alternatives to frying oils
1994
Prevention of rancidity in experimental rat diets for long-term feeding.
1982
Evaluation of corn distillers' dried grains defatted with supercritical carbon dioxide.
1990
PEANUT‐FORTIFIED FOOD BLENDS
1979
AOCS collaborative study on sensory and volatile compound analyses of vegetable oils
1996
PENTANE FORMATION AND RANCIDITY IN VEGETABLE OILS AND IN POTATO CHIPS
1974
Supercritical CO2 degumming and physical refining of soybean oil
1993
Effects of hydrogenation and additives on cooking oil performance of soybean oil
1985
Oxidation and quality of soybean oil: A preliminary study of the anisidine test
1974
Comparison of gas chromatographic methods for volatile lipid oxidation compounds in soybean oil
1988
Effects of moisture and temperature on microbiological and sensory properties of wheat flour and corn meal during storage
1981