Glycidyl Esters
Glycidyl Esters is a class of processing-induced food contaminants formed during the refining of edible oils, characterized by the presence of a glycidyl moiety esterified to fatty acids, and primarily arising from the thermal degradation of acylglycerols during high-temperature deodorization.
988
Publications
36.8K
Citations
3.3K
Authors
859
Institutions
Publications per year
2017–2026
169
Variants
Glycidyl Fatty Acid Esters
Parents
988
1–5 of 988
3.3K
13
h-index
12
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11
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9
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1–5 of 3.3K
859

Centre National de la Recherche Scientifique
Paris, France
20 h-index
72 publications
3K citations
Kao Corporation (Japan)
Tokyo, Japan
15 h-index
56 publications
1.7K citations
Universiti Putra Malaysia
Seri Kembangan, Malaysia
15 h-index
64 publications
2.4K citations

South China University of Technology
Guangzhou, China
13 h-index
40 publications
1.5K citations
Pusan National University
Busan, South Korea
11 h-index
49 publications
1.5K citations
Max Rubner Institut
Karlsruhe, Germany
11 h-index
27 publications
1.5K citations
Malaysian Palm Oil Board
Kuala Lumpur, Malaysia
11 h-index
30 publications
812 citations

King Saud University
Riyadh, Saudi Arabia
10 h-index
14 publications
546 citations
1–8 of 859
JOC · 27 publications · 976 citations
20
h-index
25 publications · 946 citations
20
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23 publications · 1.1K citations
19
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JAOCS · 27 publications · 920 citations
19
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28 publications · 1K citations
19
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1–5