L.N. Fernando - Concepedia

Author

L.N. Fernando

University of Missouri

Also Known As

L. Fernando, L. N. Fernando, L.N. FERNANDO, L.N. Fernando, Lakdas Fernando, Lakdas N Fernando, Lakdas N. Fernando

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

University of Missouri

About

L.N. Fernando is an author at University of Missouri specializing in food chemistry, engineering, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	256
2	Health Sciences	4	4	450
3	Medicine	4	4	396
4	Natural Sciences	3	3	129
5	Public Health	1	1	69

L.N. Fernando

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef Juhee Ahn, Ingolf U. Grün, L.N. Fernando Journal of Food Science Cooked Ground BeefFlavoromicsFood AnalysisActivin TmMeat Quality	2002	254
Viability of Microencapsulated Bifidobacteria in Set Yogurt During Refrigerated Storage Koushik Adhikari, Azlin Mustapha, Ingolf U. Grün, Journal of Dairy Science	2000	250
Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream Zheng Li, R.T. Marshall, Hildegarde Heymann, Journal of Dairy Science	1997	122
Changes in the Profile of Genistein, Daidzein, and Their Conjugates during Thermal Processing of Tofu Ingolf U. Grün, Koushik Adhikari, Chunqin Li, Journal of Agricultural and Food Chemistry EngineeringGenistein SeriesDaidzein SeriesThermal ProcessingFood Chemistry	2001	98
Antioxidant Effects of Essential Oil and Oleoresin of Black Pepper from Supercritical Carbon Dioxide Extractions in Ground Pork N. Tipsrisukond, L.N. Fernando, Andrew D. Clarke Journal of Agricultural and Food Chemistry Food ChemistryFood SafetySupercritical Fluid ChromatographyFood AnalysisEssential Oil	1998	95
Supercritical CO <sub>2</sub> Conditions Affecting Extraction of Lipid and Cholesterol from Ground Beef R. R. Chao, Steven J. Mulvaney, M. E. Bailey, Journal of Food Science	1991	83
CHANGES IN THE PROFILE OF ORGANIC ACIDS IN PLAIN SET AND STIRRED YOGURTS DURING MANUFACTURE AND REFRIGERATED STORAGE1 Koushik Adhikari, Ingolf U. Grün, Azlin Mustapha, Journal of Food Quality NutritionFood PackagingFood AnalysisFermented Dairy FoodsFood Preservation	2002	69
Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic Study Z. Li, Ingolf U. Grün, L.N. Fernando Journal of Food Science EngineeringSoy ProteinFood BiophysicsAnalytical UltracentrifugationVanillin Concentrations	2000	60
Headspace–SPME analysis of volatiles of the ridge gourd (<i>Luffa acutangula</i>) and bitter gourd (<i>Momordica charantia</i>) flowers L.N. Fernando, Ingolf U. Grün Flavour and Fragrance Journal BiologyBitter GourdPlant AnalysisEngineeringVolatile Compounds	2001	52
Quantitation of hexanal by automated SPME for studying dietary influences on the oxidation of pork L.N. Fernando, E. P. Berg, Ingolf U. Grün Journal of Food Composition and Analysis Dietary InfluencesFood AnalysisAutomated SpmeFood ChemistryFood Authentication	2003	32

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