What is he best known for?
The fields of study he is best known for:
- Organic chemistry
- Biochemistry
- Antioxidant
His primary areas of study are Antioxidant, Biochemistry, Food science, Organic chemistry and Phenols.
His work carried out in the field of Antioxidant brings together such families of science as Emulsion, Food additive, Phytochemical and Hexanal.
The various areas that Edwin N. Frankel examines in his Emulsion study include Corn oil, Ascorbyl palmitate and Chromatography.
His is doing research in Lipoprotein and Low-density lipoprotein, both of which are found in Biochemistry.
Wine and Plant foods are subfields of Food science in which his conducts study.
His Phenols study incorporates themes from Gallic acid, Catechin and Caffeic acid.
His most cited work include:
- Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine (1477 citations)
- The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants (837 citations)
- Inhibition of human LDL oxidation by resveratrol (804 citations)
What are the main themes of his work throughout his whole career to date?
Edwin N. Frankel mostly deals with Antioxidant, Food science, Hexanal, Chromatography and Lipid oxidation.
As a part of the same scientific study, Edwin N. Frankel usually deals with the Antioxidant, concentrating on Phenols and frequently concerns with Berry.
Edwin N. Frankel interconnects Quercetin and Flavonoid in the investigation of issues within Food science.
His Hexanal study combines topics from a wide range of disciplines, such as Triglyceride, Lipid peroxidation, Ferrous, Food additive and Gas chromatography.
His studies deal with areas such as Corn oil, Polyunsaturated fatty acid, Linoleic acid and Emulsion as well as Chromatography.
His Gallic acid research is multidisciplinary, incorporating perspectives in Anthocyanin, Propyl gallate, Catechin, Flavonols and Caffeic acid.
He most often published in these fields:
- Antioxidant (48.48%)
- Food science (34.34%)
- Hexanal (30.30%)
What were the highlights of his more recent work (between 2008-2013)?
- Food science (34.34%)
- Lipid oxidation (20.20%)
- Olive oil (3.03%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Food science, Lipid oxidation, Olive oil, Organic chemistry and Polyunsaturated fatty acid.
Edwin N. Frankel applies his multidisciplinary studies on Food science and Beneficial effects in his research.
His Lipid oxidation study deals with the bigger picture of Biochemistry.
His Olive oil research includes themes of Vegetable oil, Antioxidant and Pilot plant.
His study in the fields of Polyphenol under the domain of Antioxidant overlaps with other disciplines such as Wastewater.
His research integrates issues of Olive trees, Lipid composition, Linolenic acid and Food industry in his study of Polyunsaturated fatty acid.
Between 2008 and 2013, his most popular works were:
- Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants. (150 citations)
- Nutritional and Biological Properties of Extra Virgin Olive Oil (101 citations)
- Literature Review on Production Process To Obtain Extra Virgin Olive Oil Enriched in Bioactive Compounds. Potential Use of Byproducts as Alternative Sources of Polyphenols (70 citations)
In his most recent research, the most cited papers focused on:
- Organic chemistry
- Biochemistry
- Food science
Edwin N. Frankel spends much of his time researching Food science, Olive oil, Lipid oxidation, Antioxidant and Polyphenol.
Lipid oxidation is a subfield of Biochemistry that Edwin N. Frankel investigates.
The study of Antioxidant is intertwined with the study of Plasma lipids in a number of ways.
His Polyphenol research incorporates elements of Pomace, Filter cake, Pilot plant and Malaxation.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
