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

Authors

3.3K

  1. CP
    Chin Ping Tan

    Universiti Putra Malaysia, Malaysia

    13 publications · 527 citations

    13

    h-index

  2. TE
    Takeshi Endo

    Tokyo Institute of Technology, Japan

    14 publications · 403 citations

    12

    h-index

  3. OM
    Oi Ming Lai

    Universiti Putra Malaysia, Malaysia

    11 publications · 420 citations

    11

    h-index

  4. CP
    Christian Pedersen

    University of Copenhagen, Denmark

    12 publications · 173 citations

    11

    h-index

  5. DP
    Dae‐Won Park

    Pusan National University, South Korea

    9 publications · 289 citations

    9

    h-index

1–5 of 3.3K

Venues

  1. The Journal of Organic Chemistry

    JOC · 27 publications · 976 citations

    20

    h-index

  2. Tetrahedron Letters

    25 publications · 946 citations

    20

    h-index

  3. Journal of Agricultural and Food Chemistry

    23 publications · 1.1K citations

    19

    h-index

  4. Journal of the American Oil Chemists Society

    JAOCS · 27 publications · 920 citations

    19

    h-index

  5. Phytochemistry

    28 publications · 1K citations

    19

    h-index

1–5