Hanna Peleg - Concepedia

Concepedia

Author

Hanna Peleg

University of California, Davis

Also Known As

H Peleg, H Shalit Peleg, H. Peleg, Hanna Peleg, Hanna. Peleg

11

Publications

1.5K

Citations

10

H-Index

26

Concepts

All Affiliations

University of California, Davis University of California System Hebrew University of Jerusalem

HP

About

Hanna Peleg is an author at University of California, Davis specializing in food chemistry, health sciences, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	1.3K
2	Biochemistry	5	5	863
3	Medicine	4	4	780
4	Engineering	1	1	83
5	Biomolecular Engineering	1	1	83

Hanna Peleg

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10

Publications

1.5K

Citations

10

H-Index

	Year	Citations
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
Bitterness and astringency of flavan-3-ol monomers, dimers and trimers Hanna Peleg, Karine Gacon, Pascal Schlich, Journal of the Science of Food and Agriculture Maximum Bitterness IntensityFood Bioactive CompoundFlavoromicsPhysiologyFlavan-3-ol Monomers	1999	379
Distribution of bound and free phenolic acids in oranges (<i>Citrus sinensis</i>) and Grapefruits (<i>Citrus paradisi</i>) Hanna Peleg, Michael Naim, Russell L. Rouseff, Journal of the Science of Food and Agriculture Food ChemistryPolyphenolicsBiochemistryFlavoromicsMedicine	1991	224
The Influence of Acid on Astringency of Alum and Phenolic Compounds Hanna Peleg, K. K. Bodine, Ann C. Noble Chemical Senses Food ChemistryPhenolic CompoundsTanninGallic AcidPhytochemical	1998	95
Pathways of 4-vinylguaiacol formation from ferulic acid in model solutions of orange juice Hanna Peleg, Michael Naim, Uri Zehavi, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAltmetric Attention ScoreChemistryFood Chemistry	1992	83
Effect of viscosity, temperature and pH on astringency in cranberry juice Hanna Peleg, Ann C. Noble Food Quality and Preference Food ChemistryCranberry JuiceFood ProcessingFood TechnologyFood Safety	1999	71
Perceptual Properties of Benzoic Acid Derivatives Hanna Peleg, Ann C. Noble Chemical Senses	1995	44
Inhibition of In 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	34
Inhibition by thiol compounds of off-flavor formation in stored orange juice. 1. Effect of L-cysteine and N-acetyl-L-cysteine on 2,5-dimethyl-4-hydroxy-3(2H)-furanone formation Michael Naim, Shirley. Wainish, Uri Zehavi, Journal of Agricultural and Food Chemistry Food ChemistryFood PreservativesFood Bioactive CompoundThiol CompoundsBiochemistry	1993	21
II-29. Bitterness and astringency of flavan-3-OL monomers, dimers and trimers Karine Gacon, Hanna Peleg, Ann C. Noble Food Quality and Preference Food ChemistryOrganic ChemistryFlavan-3-ol MonomersPhytochemicalChemistry	1996	15

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