Concepedia

Processing Effects On Lipids

Processing Effects On Lipids is a scientific framework that systematically characterizes the chemical and physical alterations induced in egg lipids during food processing techniques, distinguishing it from general lipid analyses by focusing specifically on the impact of thermal, mechanical, and storage interventions on lipid stability, composition, and functionality.

820

Publications

37K

Citations

3K

Authors

822

Institutions

Publications per year

2017–2026

231

Parents

Publications

820

Lipid stability in meat and meat products

P.A. Morrissey, P. J. A. Sheehy, Karen Galvin et al. · Meat Science · 1998 · 689 citations

, , +14

Consumption of ultra-processed food products and its effects on children's lipid profiles: A longitudinal study

Fernanda Rauber, Paula Dal Bó Campagnolo, Daniël J. Hoffman et al. · Nutrition Metabolism and Cardiovascular Diseases · 2014 · 493 citations

, , +15

The lipid fraction of the coffee bean

Karl Speer, I. Kölling‐Speer · Brazilian Journal of Plant Physiology · 2006 · 384 citations · Full text

, , +12

Factors affecting oil uptake in tortilla chips in deep-fat frying

Rosana G. Moreira, Xiuzhi Susan Sun, Youhong Chen · Journal of Food Engineering · 1997 · 339 citations

, , +15

Lipids in bread making: Sources, interactions, and impact on bread quality

Bram Pareyt, Sean Finnie, Joke Putseys et al. · Journal of Cereal Science · 2011 · 329 citations

, , +14

1–5 of 820

Authors

3K

  1. SP
    Santiago P. Aubourg

    Instituto de Investigacións Mariñas, Spain

    15 publications · 601 citations

    14

    h-index

  2. FJ
    Francisco J. Sánchez‐Muniz

    Universidad Complutense de Madrid, Spain

    8 publications · 567 citations

    8

    h-index

  3. SB
    Soottawat Benjakul

    Prince of Songkla University, Thailand

    7 publications · 321 citations

    7

    h-index

  4. JB
    J. B. M. Coppock

    Rutgers, The State University of New Jersey, United States

    7 publications · 177 citations

    7

    h-index

  5. FS
    Fereidoon Shahidi

    Memorial University of Newfoundland, Canada

    7 publications · 357 citations

    7

    h-index

1–5 of 3K

Institutions

822

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    19 h-index

    108 publications

    3.9K citations

  2. Jiangnan University

    Wuxi, China

    18 h-index

    91 publications

    3.7K citations

  3. KU Leuven

    Leuven, Belgium

    14 h-index

    56 publications

    4K citations

  4. Instituto de Investigacións Mariñas

    Vigo, Spain

    13 h-index

    29 publications

    1.3K citations

  5. University of Bologna

    Bologna, Italy

    12 h-index

    36 publications

    740 citations

  6. Universidad Complutense de Madrid

    Madrid, Spain

    11 h-index

    34 publications

    2.3K citations

  7. Agricultural Research Service

    Washington, United States

    11 h-index

    30 publications

    705 citations

  8. Chinese Academy of Agricultural Sciences

    Beijing, China

    10 h-index

    46 publications

    2.4K citations

1–8 of 822

Venues

  1. Food Chemistry

    98 publications · 5.7K citations

    46

    h-index

  2. Journal of Agricultural and Food Chemistry

    41 publications · 1.7K citations

    26

    h-index

  3. Food Research International

    38 publications · 2K citations

    26

    h-index

  4. LWT

    38 publications · 1.7K citations

    25

    h-index

  5. Journal of Food Science

    JFS · 43 publications · 1.8K citations

    25

    h-index

1–5