Smoke Point Determination

Smoke Point Determination is a standardized analytical method used in food science to identify the critical temperature at which ghee begins to decompose and produce visible smoke, thereby distinguishing its thermal stability from that of other edible fats.

41

Publications

1.7K

Citations

133

Authors

49

Institutions

Publications per year

2017–2026

12

Authors

133

  1. EB
    Eduardo Barrientos

    University of Michigan, United States

    2 publications · 128 citations

    2

    h-index

  2. TA
    Tareq A. Albahri

    Kuwait University, Kuwait

    2 publications · 42 citations

    2

    h-index

  3. AL
    André L. Boehman

    Pennsylvania State University, United States

    2 publications · 128 citations

    2

    h-index

  4. XL
    Xueqi Li

    University of California, Davis, United States

    1 publications · 12 citations

    1

    h-index

  5. ES
    Evangelos S. Lazos

    Technological Educational Institute of Athens, Greece

    1 publications · 69 citations

    1

    h-index

1–5 of 133

Venues

  1. Energy & Fuels

    6 publications · 190 citations

    6

    h-index

  2. Journal of the American Oil Chemists Society

    JAOCS · 5 publications · 169 citations

    5

    h-index

  3. Combustion Science and Technology

    CST · 3 publications · 115 citations

    3

    h-index

  4. International Journal of Food Properties

    2 publications · 252 citations

    2

    h-index

  5. 2

    h-index

1–5