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

Authors

502

  1. TM
    Thomas M. Klapötke

    Ludwig-Maximilians-Universität München, Germany

    5 publications · 351 citations

    5

    h-index

  2. JC
    J. C. Speakman

    University of Glasgow, United Kingdom

    3 publications · 53 citations

    3

    h-index

  3. JS
    Jörg Stierstorfer

    Ludwig-Maximilians-Universität München, Germany

    3 publications · 310 citations

    3

    h-index

  4. YX
    Yaxuan Xiong

    Beijing University of Civil Engineering and Architecture, China

    2 publications · 58 citations

    2

    h-index

  5. SG
    S.G. Galbraith

    University of Edinburgh, United Kingdom

    2 publications · 58 citations

    2

    h-index

1–5 of 502

Venues

  1. Inorganic Chemistry

    9 publications · 213 citations

    9

    h-index

  2. Journal of the American Chemical Society

    JACS · 7 publications · 345 citations

    7

    h-index

  3. Dalton Transactions

    4 publications · 104 citations

    4

    h-index

  4. Chemical Communications

    ChemComm · 4 publications · 185 citations

    4

    h-index

  5. Journal of Molecular Structure

    3 publications · 132 citations

    3

    h-index

1–5