Concepedia

Processing Effects On Browning

Processing Effects On Browning is a scientific construct that characterizes the influence of food processing methods on the initiation and progression of enzymatic and non-enzym游戏副本atic browning reactions in food systems.

138

Publications

8K

Citations

543

Authors

176

Institutions

Publications per year

2017–2026

38

Parents

Publications

138

Food Browning and Its Prevention:  An Overview

Mendel Friedman · Journal of Agricultural and Food Chemistry · 1996 · 1K citations

, , +17

Review of non-enzymatic browning and antioxidant capacity in processed foods

Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 824 citations

, , +14

Advances in understanding of enzymatic browning in harvested litchi fruit

Yueming Jiang, Xuewu Duan, Daryl C. Joyce et al. · Food Chemistry · 2004 · 362 citations

, , +14

Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols

Zhengke Zhang, Donald J. Huber, Hongxia Qu et al. · Food Chemistry · 2014 · 250 citations

, , +17

Influence of Processing Parameters on Acrylamide Formation during Frying of Potatoes

Dirk Taubert, Steffi Harlfinger, Liliane Henkes et al. · Journal of Agricultural and Food Chemistry · 2004 · 188 citations

, , +16

1–5 of 138

Authors

543

  1. VG
    Vural Gökmen

    Hacettepe University, Türkiye

    3 publications · 115 citations

    3

    h-index

  2. VF
    Vincenzo Fogliano

    Wageningen University & Research, Netherlands

    3 publications · 148 citations

    3

    h-index

  3. FJ
    Francisco J. Morales

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    3 publications · 230 citations

    3

    h-index

  4. JB
    Jinfeng Bi

    Institute of Food Science and Technology, China

    3 publications · 62 citations

    3

    h-index

  5. VP
    Vincent P. Flanagan

    Beltsville Human Nutrition Research Center, United States

    2 publications · 67 citations

    2

    h-index

1–5 of 543

Institutions

176

  1. Hacettepe University

    Ankara, Türkiye

    5 h-index

    7 publications

    297 citations

  2. Wageningen University & Research

    Wageningen, The Netherlands

    5 h-index

    16 publications

    288 citations

  3. Institute of Food Science and Technology

    Beijing, China

    4 h-index

    20 publications

    578 citations

  4. Chinese Academy of Agricultural Sciences

    Beijing, China

    3 h-index

    11 publications

    433 citations

  5. KU Leuven

    Leuven, Belgium

    3 h-index

    14 publications

    797 citations

  6. Shandong Agricultural University

    Tai’an, China

    3 h-index

    16 publications

    559 citations

  7. Universidad de Granada

    Granada, Spain

    3 h-index

    7 publications

    551 citations

  8. Ministry of Agriculture and Rural Affairs

    Beijing, China

    3 h-index

    14 publications

    488 citations

1–8 of 176

Venues

  1. Food Chemistry

    13 publications · 1.3K citations

    13

    h-index

  2. Journal of Agricultural and Food Chemistry

    11 publications · 1.8K citations

    11

    h-index

  3. Journal of Food Engineering

    9 publications · 651 citations

    9

    h-index

  4. Journal of Food Science

    JFS · 6 publications · 166 citations

    6

    h-index

  5. Journal of Food Processing and Preservation

    5 publications · 137 citations

    5

    h-index

1–5