E. N. Frankel - Concepedia

Author

E. N. Frankel

Also Known As

E FRANKEL, E Frankel, E N Frankel, E N. Frankel, E. Frankel, E. N. FRANKEL, E. N. Frankel, E.N Frankel, E.N. FRANKEL, E.N. Frankel

317

Publications

26.5K

Citations

H-Index

127

Concepts

All Affiliations

University of California, Davis National Center for Agricultural Utilization Research Northern Illinois University Agricultural Research Service

About

E. N. Frankel is an author at University of California, Davis specializing in food chemistry, medicine, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	55	75	13.1K
2	Health Sciences	51	76	13.6K
3	Engineering	43	92	4.8K
4	Natural Sciences	18	21	850
5	Management	1	1	494

E. N. Frankel

211

Publications

22.7K

Citations

H-Index

Page 1

	Year	Citations
Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine E. N. Frankel, J. Bruce German, J.E. Kinsella, The Lancet Food ChemistryPolyphenolicsBiochemistryPhenolic SubstancesHuman Low-density Lipoprotein	1993	1.6K
The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants E. N. Frankel, Anne S. Meyer Journal of the Science of Food and Agriculture Biological AntioxidantsFood AnalysisMultifunctional FoodOne-dimensional MethodsPolyphenolics	2000	1.1K
Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins E. N. Frankel, Andrew L. Waterhouse, Pierre‐Louis Teissèdre Journal of Agricultural and Food Chemistry Food ChemistryFood PreservativesFood Bioactive CompoundBiochemistryPrincipal Phenolic Phytochemicals	1995	882
Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions E. N. Frankel, Shu‐Wen Huang, Joseph Kanner, Journal of Agricultural and Food Chemistry Food ChemistryFood ColloidEngineeringFood AdditiveFood Analysis	1994	704
Lipid oxidation E. N. Frankel Progress in Lipid Research	1980	631
Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation Marina Heinonen, Anne S. Meyer, E. N. Frankel Journal of Agricultural and Food Chemistry Lecithin LiposomesBerry PhenolicsLipid PeroxidationAntioxidant ActivityPolyphenolics	1998	629
Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion E. N. Frankel, Shu‐Wen Huang, Robert Aeschbach, Journal of Agricultural and Food Chemistry Food ChemistryRosemary ExtractFood PreservativesFood Bioactive CompoundBulk Oil	1996	547
Review. Recent advances in lipid oxidation E. N. Frankel Journal of the Science of Food and Agriculture Food ChemistryFood PreservativesTba TestBiochemistryMedicine	1991	531
Lipid oxidation: Mechanisms, products and biological significance E. N. Frankel Journal of the American Oil Chemists Society Lipid AnalysisIsomeric HydroperoxidesOxysterolVolatile CompoundsBiochemistry	1984	517
Inhibition ofIn Vitro Human LDL Oxidation by Phenolic Antioxidants from Grapes and Wines Pierre‐Louis Teissèdre, E. N. Frankel, Andrew L. Waterhouse, Journal of the Science of Food and Agriculture Lipid PeroxidationTrimer C1PolyphenolicsOxidative StressFood Chemistry	1996	501

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