Base Salts
Base Salts is a foundational academic construct in food science that refers to inorganic ionic compounds formed through the partial or complete neutralization of a base by an acid, distinguished by their capacity to modulate pH and contribute essential mineral nutrients in food systems.
144
Publications
5.1K
Citations
502
Authors
170
Institutions
Publications per year
2017–2026
22
Parents
144
Azidoformamidinium and Guanidinium 5,5‘-Azotetrazolate Salts
A. Hammerl, Michael A. Hiskey, G. Höll et al. · Chemistry of Materials · 2005 · 197 citations
Dwight R. Robinson, Mary E. Grant · Journal of Biological Chemistry · 1966 · 111 citations · Full text
1–5 of 144
502
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Beijing University of Civil Engineering and Architecture, China
2 publications · 58 citations
2
h-index
2
h-index
1–5 of 502
170
Ludwig-Maximilians-Universität München
Munich, Germany
5 h-index
20 publications
1.8K citations
Shanghai Institute of Organic Chemistry
Shanghai, China
3 h-index
9 publications
479 citations
National University of Singapore
Singapore, Singapore
3 h-index
3 publications
97 citations
Institute of Chemical and Engineering Sciences
Singapore, Singapore
2 h-index
6 publications
246 citations

Beijing University of Technology
Beijing, China
2 h-index
3 publications
93 citations

University of Bologna
Bologna, Italy
2 h-index
6 publications
219 citations

Chinese Academy of Sciences
Beijing, China
2 h-index
6 publications
298 citations

Czech Academy of Sciences
Prague, Czechia
2 h-index
3 publications
50 citations
1–8 of 170
9 publications · 213 citations
9
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JACS · 7 publications · 345 citations
7
h-index
4 publications · 104 citations
4
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ChemComm · 4 publications · 185 citations
4
h-index
3 publications · 132 citations
3
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1–5