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
Parents
41
Shreya N. Sahasrabudhe, Verónica Rodríguez‐Martínez, Meghan O'Meara et al. · International Journal of Food Properties · 2017 · 238 citations · Full text
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Technological Educational Institute of Athens, Greece
1 publications · 69 citations
1
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1–5 of 133
49
University of Castilla-La Mancha
Ciudad Real, Spain
3 h-index
8 publications
189 citations
Purdue University West Lafayette
West Lafayette, United States
2 h-index
5 publications
750 citations
North Carolina State University
Raleigh, United States
2 h-index
3 publications
282 citations

Pennsylvania State University
State College, United States
2 h-index
10 publications
260 citations
Universiti Putra Malaysia
Seri Kembangan, Malaysia
2 h-index
8 publications
232 citations
Kuwait University
Kuwait City, Kuwait
2 h-index
4 publications
84 citations

Jinan University
Guangzhou, China
1 h-index
3 publications
42 citations
Islamic Azad University, Yazd
Yazd, Iran
1 h-index
1 publications
29 citations
1–8 of 49
6 publications · 190 citations
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JAOCS · 5 publications · 169 citations
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CST · 3 publications · 115 citations
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2 publications · 252 citations
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2 publications · 46 citations
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