E. G. Perkins - Concepedia

Author

E. G. Perkins

Also Known As

Coyt T. Wilson, E. G. PERKINS, E. G. Perkins, E. Perkins, E. g. Perkins, E.G. PERKINS, E.G. Perkins, Edward G. Perkins, Edward Perkins, Ern Perkins

222

Publications

4.1K

Citations

H-Index

104

Concepts

All Affiliations

University of Illinois Urbana-Champaign Urbana University Center for Food Safety and Applied Nutrition Colgate-Palmolive (United States)University of Illinois System

About

E. G. Perkins is an author at University of Illinois Urbana-Champaign specializing in food chemistry, chromatography, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	21	27	1K
2	Engineering	20	30	1.2K
3	Medicine	20	27	1K
4	Natural Sciences	10	12	320
5	Education	3	3	101

E. G. Perkins

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
Analysis of Xanthophylls in Corn by HPLC E. E. Moros, D. Darnoko, Munir Cheryan, Journal of Agricultural and Food Chemistry	2002	169
High Performance reversed phase chromatography of Natural triglyceride mixtures: Critical pair separation Asmaa Hamdy, E. G. Perkins Journal of the American Oil Chemists Society Lipid AnalysisEngineeringSupercritical Fluid ChromatographyOrganic ChemistryChemistry	1981	153
Frying performance of low‐linolenic acid soybean oil Carol Tompkins, E. G. Perkins Journal of the American Oil Chemists Society NutritionEngineeringPolar ContentFrying PerformanceFood Analysis	2000	102
High performance reversed‐phase chromatography of natural triglyceride mixtures Ali H. El‐Hamdy, E. G. Perkins Journal of the American Oil Chemists Society Lipid AnalysisEngineeringNatural Triglyceride MixturesSeparation ScienceBioanalysis	1981	96
Cyclic fatty acid monomer formation in frying fats. I. Determination and structural study José A. Rojo, E. G. Perkins Journal of the American Oil Chemists Society Lipid AnalysisEngineeringGpc FractionsOrganic ChemistryChemistry	1987	87
The evaluation of frying oils with the <i>p</i>‐Anisidine value Carol Tompkins, E. G. Perkins Journal of the American Oil Chemists Society Food ChemistryAgricultural ChemistryFood PreservativesFlavoromicsChemical Composition	1999	85
Studies on chemical nature of lipofuscin (age pigment) isolated from normal human brain R. Taubold, A. N. Siakotos, E. G. Perkins Lipids	1975	77
High‐performance liquid chromatography of human milk triacylglycerols and gas chromatography of component fatty acids Karen D. Dotson, John P. Jerrell, Mary Frances Picciano, Lipids	1992	66
Responses to Increasing Amounts of High-Oleic Sunflower Fatty Acids Infused into the Abomasum of Lactating Dairy Cows J.K. Drackley, T.R. Overton, G. Ortiz-Gonzalez, Journal of Dairy Science NutritionAgricultural EconomicsEducationLivestock HealthFeed Utilization	2007	56
Heated fats. IV. Chemical changes in fats subjected to deep fat frying processes: Cottonseed oil E. G. Perkins, L. A. Van Akkeren Journal of the American Oil Chemists Society Food ChemistryLipid AnalysisDeep FatHealth SciencesEngineering	1965	55

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