Concepedia

Yolk Oxidation

Yolk Oxidation is a biochemical process in which lipids and proteins within the egg yolk undergo oxidative degradation due to the action of reactive oxygen species, leading to structural and functional alterations in yolk components.

75

Publications

3.3K

Citations

289

Authors

108

Institutions

Publications per year

2017–2026

18

Parents

Publications

75

Effect of oxidative modification on structural and foaming properties of egg white protein

Xiang Duan, Mei Li, Jing Shao et al. · Food Hydrocolloids · 2017 · 219 citations

, , +13

Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system

Senji Sakanaka, Yumi Tachibana, Noriyuki Ishihara et al. · Food Chemistry · 2003 · 195 citations

, , +16

Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food

Emanuele Boselli, Viviana Velazco, María Fiorenza Caboni et al. · Journal of Chromatography A · 2001 · 191 citations

, , +14

Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates

Senji Sakanaka, Yumi Tachibana · Food Chemistry · 2005 · 190 citations

, , +16

Quantification of oxysterols in dutch foods: Egg products and mixed diets

P. van de Bovenkamp, Truus G. Kosmeijer‐Schuil · Lipids · 1988 · 129 citations · Full text

, , +17

1–5 of 75

Authors

289

  1. OA
    Oscar A. Pike

    Brigham Young University, United States

    4 publications · 86 citations

    4

    h-index

  2. DJ
    D. J. Armstrong

    University of Warwick, United Kingdom

    3 publications · 139 citations

    3

    h-index

  3. GL
    Giovanni Lercker

    University of Bologna, Italy

    3 publications · 228 citations

    3

    h-index

  4. JN
    Jeffrey N. Morgan

    Environmental Protection Agency, United States

    3 publications · 139 citations

    3

    h-index

  5. IP
    I.C. PENG

    Purdue University West Lafayette, United States

    3 publications · 69 citations

    3

    h-index

1–5 of 289

Institutions

108

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    12 publications

    909 citations

  2. Brigham Young University

    Provo, United States

    3 h-index

    8 publications

    132 citations

  3. University of Bologna

    Bologna, Italy

    3 h-index

    11 publications

    743 citations

  4. Aristotle University of Thessaloniki

    Thessaloniki, Greece

    3 h-index

    12 publications

    720 citations

  5. Jiangnan University

    Wuxi, China

    3 h-index

    16 publications

    1K citations

  6. Prefectural University of Hiroshima

    Hiroshima, Japan

    2 h-index

    4 publications

    770 citations

  7. Cornell University

    Ithaca, United States

    2 h-index

    4 publications

    258 citations

  8. Isfahan University of Technology

    Isfahan, Iran

    2 h-index

    6 publications

    76 citations

1–8 of 108

Venues

  1. Journal of Food Science

    JFS · 12 publications · 523 citations

    12

    h-index

  2. Food Chemistry

    9 publications · 610 citations

    9

    h-index

  3. Poultry Science

    8 publications · 301 citations

    8

    h-index

  4. Journal of Agricultural and Food Chemistry

    5 publications · 260 citations

    5

    h-index

  5. Animal Feed Science and Technology

    2 publications · 47 citations

    2

    h-index

1–5