Concepedia

Food Oxidation

Food Oxidation is a chemical degradation process in which food constituents, particularly lipids, pigments, vitamins, and proteins, undergo electron loss through reactions with molecular oxygen or other oxidizing agents, thereby forming oxidized products that adversely affect the sensory quality, nutritional value, and stability of foods.

5.9K

Publications

331.1K

Citations

17.2K

Authors

2.9K

Institutions

Publications per year

2017–2026

1.7K

Parents

Children

Publications

5.9K

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.9K citations

, , +7

Mechanisms and Factors for Edible Oil Oxidation

Eunok Choe, David B. Min · Comprehensive Reviews in Food Science and Food Safety · 2006 · 1.8K citations

, , +17

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

Anna Floegel, Dae‐Ok Kim, Sang‐Jin Chung et al. · Journal of Food Composition and Analysis · 2011 · 1.8K citations

, , +12

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.3K citations

, , +14

Polyphenols in olive oils

Tamar Gutfinger · Journal of the American Oil Chemists Society · 1981 · 1.2K citations

, , +14

1–5 of 5.9K

Authors

17.2K

  1. EA
    Eric A. Decker

    University of Massachusetts Amherst, United States

    61 publications · 5K citations

    39

    h-index

  2. LH
    Leif H. Skibsted

    University of Copenhagen, Denmark

    56 publications · 4.3K citations

    38

    h-index

  3. DU
    Dong Uk Ahn

    Iowa State University, United States

    50 publications · 3.7K citations

    34

    h-index

  4. FS
    Fereidoon Shahidi

    Memorial University of Newfoundland, Canada

    44 publications · 3.4K citations

    34

    h-index

  5. ME
    Mario Estévez

    Universidad de Extremadura, Spain

    33 publications · 3.1K citations

    29

    h-index

1–5 of 17.2K

Institutions

2.9K

  1. University of Massachusetts Amherst

    Amherst Center, United States

    44 h-index

    203 publications

    17.2K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    43 h-index

    462 publications

    26K citations

  3. Jiangnan University

    Wuxi, China

    42 h-index

    440 publications

    24.3K citations

  4. Iowa State University

    Ames, United States

    38 h-index

    234 publications

    14.2K citations

  5. University of California, Davis

    Davis, United States

    37 h-index

    136 publications

    11.1K citations

  6. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    35 h-index

    158 publications

    10.6K citations

  7. Universidade de São Paulo

    São Paulo, Brazil

    35 h-index

    181 publications

    11.7K citations

  8. Universidad de Extremadura

    Badajoz, Spain

    35 h-index

    155 publications

    11.2K citations

1–8 of 2.9K

Venues

  1. Food Chemistry

    484 publications · 39.3K citations

    109

    h-index

  2. Journal of Agricultural and Food Chemistry

    491 publications · 37.1K citations

    101

    h-index

  3. Meat Science

    249 publications · 22.7K citations

    88

    h-index

  4. Journal of Food Science

    JFS · 397 publications · 19.7K citations

    73

    h-index

  5. LWT

    230 publications · 12.6K citations

    67

    h-index

1–5