Hans Lingnert - Concepedia

Author

Hans Lingnert

Swedish Institute

Also Known As

H. LINGNERT, H. Lingnert, HANS LINGNERT, Hans Lingnert

Publications

2.6K

Citations

H-Index

Concepts

All Affiliations

Swedish Institute

About

Hans Lingnert is an author at Swedish Institute specializing in food chemistry, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	14	741
2	Medicine	12	12	795
3	Engineering	10	10	544
4	Public Health	2	2	105
5	Anatomy	1	1	69

Hans Lingnert

Publications

Citations

H-Index

Page 1

	Year	Citations
MEASUREMENT OF ANTIOXIDATIVE EFFECT IN MODEL SYSTEM Hans Lingnert, K. VALLENTIN, Caj Eriksson Journal of Food Processing and Preservation Lipid AnalysisPolyphenolicsHorseradish PeroxidaseBiochemistryMedicine	1979	192
Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking Lı́lia Ahrné, Claes-Göran Andersson, Per Floberg, LWT Temperature BakingAcrylamide FormationCrust Temperature	2007	188
Avenanthramides : a group of phenolic antioxidants in oats Lena H. Dimberg, Olof Theander, Hans Lingnert Food ChemistryBiochemistryPhenolic AntioxidantsOrganic ChemistryPhytochemical	1993	167
Acrylamide in food: mechanisms of formation and influencing factors during heating of foods Hans Lingnert, Spiros Grivas, Margaretha Jägerstad, Scandinavian Journal of Nutrition Food ChemistryAcrylamide LevelsEngineeringBiochemistryFood Analysis	2002	153
ANTIOXIDATIVE MAILLARD REACTION PRODUCTS. I. PRODUCTS FROM SUGARS AND FREE AMINO ACIDS Hans Lingnert, Caj Eriksson Journal of Food Processing and Preservation NutritionBioorganic ChemistryEngineeringBiochemistryAmino Acid	1980	92
Lipid Oxidation in Fillets of Herring (<i>Clupea </i><i>harengus</i>) during Ice Storage Ingrid Undeland, Gunnar Hall, Hans Lingnert Journal of Agricultural and Food Chemistry	1999	81
Antioxidative effect of Maillard reaction products Hans Lingnert, Caj Eriksson KTH Publication Database DiVA (KTH Royal Institute of Technology) NutritionMedicineMaillard Reaction ProductsPharmacologyPolyphenolics	1979	77
Lipid oxidation in herring (<i>Clupea harengus</i>) light muscle, dark muscle, and skin, stored separately or as intact fillets Irgrid Undeland, Bo Ekstrand, Hans Lingnert Journal of the American Oil Chemists Society Lipid AnalysisLipid PeroxidationAnatomyRedox BiologyOxidative Stress	1998	69
Comparison between methods using low-toxicity solvents for the extraction of lipids from herring (Clupea harengus) Ingrid Undeland, Magnus Härröd, Hans Lingnert Food Chemistry Food ChemistrySolvent ExtractionLipid AnalysisLipid PreparationMedicine	1998	67
Stability of antioxidants formed from histidine and glucose by the Maillard reaction Hans Lingnert, George R. Waller Journal of Agricultural and Food Chemistry NutritionNutraceutical IngredientFood AnalysisAltmetric Attention ScoreFood Preservation	1983	65

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