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Chemistry

D-Index
82
Citations
35102
World Ranking
3032
National Ranking
1012

Overview

Edwin N. Frankel is a researcher affiliated with the University of California, Davis in the United States. Their work primarily spans the fields of Computer Science and Engineering with particular emphasis on Computational Theory and Mathematics as well as Electrical and Electronic Engineering.

The research topics covered by Frankel include:

  • Advanced Graph Theory Research
  • graph theory and CDMA systems

Frankel has contributed to academic discourse by publishing in venues such as arXiv (Cornell University). Their most recent publication is titled Asymmetric Colorings of Disjoint Unions of Graphs, published in 2024 through arXiv (Cornell University).

Frequent collaborators in their research efforts include:

  • Bruno Aguilar
  • Daibik Barik
  • Jetharam Bhambhu
  • Nam H. Nguyen
  • Revathi Mandava

The main scientific pursuits of Edwin N. Frankel occupy areas closely related to graph theory with intersections in communication technologies such as CDMA systems, reflecting a multidisciplinary approach within computational and electronic engineering domains.

Best Publications

  • Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

    E.N Frankel;J.B German;J.E Kinsella;E Parks

  • The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

    E. N. Frankel;Anne Boye Strunge Meyer

  • Inhibition of human LDL oxidation by resveratrol

    E.N. Frankel;A.L. Waterhouse;J.E. Kinsella

  • Natural antioxidants in grapes and wines

    Joseph Kanner;Edwin Frankel;Rina Granit;Bruce German

  • Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

    Edwin N. Frankel;Andrew L. Waterhouse;Pierre L. Teissedre

  • Lipid oxidation.

    Unknown

  • Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation

    I.M. Heinonen;A.S. Meyer;E.N. Frankel

  • Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions

    Edwin N. Frankel;Shu Wen Huang;Joseph Kanner;J. Bruce German

  • Possible mechanisms for the protective role of antioxidants in wine and plant foods.

    J E Kinsella;E Frankel;B German;J Kanner

  • Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines

    Pierre L Teissedre;Edwin N Frankel;Andrew L Waterhouse;Hanna Peleg

  • Volatile lipid oxidation products.

    Unknown

  • Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion

    Edwin N. Frankel;Shu-Wen Huang;Robert Aeschbach;Elizabeth Prior

  • Review. Recent advances in lipid oxidation

    Edwin N Frankel

  • Antioxidants in lipid foods and their impact on food quality

    Edwin N. Frankel

  • Lipid oxidation: Mechanisms, products and biological significance

    Unknown

  • Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation

    Anne Merete Boye Strunge Meyer;M. Heinonen;E.N. Frankel

  • Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems

    M. T. Satue-Gracia;M. Heinonen;E. N. Frankel

  • In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids

    Unknown

  • Inhibition of Human Low-Density Lipoprotein Oxidation in Relation to Composition of Phenolic Antioxidants in Grapes (Vitis vinifera)

    Anne S. Meyer;† Ock-Sook Yi;Debra A. Pearson;and Andrew L. Waterhouse

  • Analysis of autoxidized fats by gas chromatography-mass spectrometry. VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate

    Edwin N. Frankel;William E. Neff;Edward Selke

  • Possible mechanisms for the protective role of antioxidants in wine and plant foods : physiological mechanisms by which flavonoids, phenolics, and other phytochemicals in wine and plant foods prevent or ameliorate some common chronic diseases are discussed

    J. E Kinsella;E Frankel;B German;J Kanner

  • Antioxidant activity of alpha- and gamma-tocopherols in bulk oils and in oil-in-water emulsions

    Shu-Wen Huang;E. N. Frankel;J. B. German

  • Fruit hydroxycinnamic acids inhibit human low-density lipoprotein oxidation in vitro.

    Anne S. Meyer;Jennifer L. Donovan;Debra A. Pearson;and Andrew L. Waterhouse

  • Antioxidant activity of tea catechins in different lipid systems

    Shu-Wen Huang;Edwin N. Frankel

Frequent Co-Authors

J. Bruce German
J. Bruce German University of California, Davis
Anne S. Meyer
Anne S. Meyer Technical University of Denmark
John E. Kinsella
John E. Kinsella Cornell University
Andrew L. Waterhouse
Andrew L. Waterhouse University of California, Davis
Joseph Kanner
Joseph Kanner Hebrew University of Jerusalem
Al L. Tappel
Al L. Tappel University of California, Davis
Isabel Medina
Isabel Medina Spanish National Research Council
Lindsay H. Allen
Lindsay H. Allen United States Department of Agriculture
John W. Erdman
John W. Erdman University of Illinois at Urbana-Champaign
Diane M. Barrett
Diane M. Barrett University of California, Davis

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