D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 119 Citations 46,365 489 World Ranking 179 National Ranking 99

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Biochemistry
  • Organic chemistry

His primary scientific interests are in Chromatography, Lipid oxidation, Emulsion, Antioxidant and Food science. His Chromatography research includes elements of Corn oil and Creaming. His Lipid oxidation study is concerned with the larger field of Organic chemistry.

The Emulsion study combines topics in areas such as Chitosan, Pectin, Membrane, Flocculation and Aqueous solution. His Antioxidant study necessitates a more in-depth grasp of Biochemistry. Eric A. Decker has researched Food science in several fields, including Lipid droplet, Conjugated linoleic acid and Bioavailability.

His most cited work include:

  • Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems (931 citations)
  • Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids (923 citations)
  • Role of ferritin as a lipid oxidation catalyst in muscle food (883 citations)

What are the main themes of his work throughout his whole career to date?

Eric A. Decker focuses on Lipid oxidation, Chromatography, Antioxidant, Emulsion and Food science. He studied Lipid oxidation and TBARS that intersect with Thiobarbituric acid. The concepts of his Chromatography study are interwoven with issues in Lipid droplet and Flocculation, Chemical engineering, Pulmonary surfactant.

While the research belongs to areas of Antioxidant, Eric A. Decker spends his time largely on the problem of Liposome, intersecting his research to questions surrounding Phosphatidylcholine. His Emulsion research is multidisciplinary, incorporating elements of Corn oil, Pectin, Lipid digestion and Chitosan. His Food science research is multidisciplinary, relying on both Bioavailability and Fatty acid.

He most often published in these fields:

  • Lipid oxidation (47.48%)
  • Chromatography (43.88%)
  • Antioxidant (32.73%)

What were the highlights of his more recent work (between 2014-2021)?

  • Lipid oxidation (47.48%)
  • Food science (32.01%)
  • Chromatography (43.88%)

In recent papers he was focusing on the following fields of study:

Eric A. Decker mostly deals with Lipid oxidation, Food science, Chromatography, Antioxidant and Emulsion. The various areas that Eric A. Decker examines in his Lipid oxidation study include TBARS, Hexanal, Fish oil and Chemical engineering, Pulmonary surfactant. His research integrates issues of Bioavailability and Excipient in his study of Food science.

He combines subjects such as Creaming, Lipid droplet, Aqueous solution and Particle size with his study of Chromatography. Organic chemistry and Biochemistry are the main areas of his Antioxidant studies. In his research, Pectin, Small intestine and Digestion is intimately related to Lipid digestion, which falls under the overarching field of Emulsion.

Between 2014 and 2021, his most popular works were:

  • What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox. (140 citations)
  • Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin) (132 citations)
  • Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin) (132 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Organic chemistry
  • Food science

His primary areas of study are Lipid oxidation, Food science, Chromatography, Emulsion and Bioavailability. His Lipid oxidation research also covers Antioxidant and Organic chemistry studies. His Antioxidant study is related to the wider topic of Biochemistry.

His studies deal with areas such as Fish oil, Lipid droplet and Fatty acid as well as Food science. His biological study spans a wide range of topics, including Particle size, Polysaccharide, Pulmonary surfactant and Creaming. His study in Emulsion is interdisciplinary in nature, drawing from both Canola, TBARS, Protein oxidation and Lipase, Lipid digestion.

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.

Best Publications

Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids

Nalur C Shantha;Eric A Decker.
Journal of AOAC International (1994)

1449 Citations

Role of ferritin as a lipid oxidation catalyst in muscle food

Eric A. Decker;Barbara Welch.
Journal of Agricultural and Food Chemistry (1990)

1394 Citations

Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

D.J. Mcclements;E.A. Decker.
Journal of Food Science (2000)

1287 Citations

Antioxidant Activity of Proteins and Peptides

Ryan J Elias;Sarah S Kellerby;Eric A Decker.
Critical Reviews in Food Science and Nutrition (2008)

1113 Citations

Emulsion-based delivery systems for lipophilic bioactive components.

D.J. McClements;E.A. Decker;J. Weiss.
Journal of Food Science (2007)

831 Citations

In vitro human digestion models for food applications

Sun Jin Hur;Beong Ou Lim;Eric A. Decker;D. Julian McClements.
Food Chemistry (2011)

811 Citations

Structural design principles for delivery of bioactive components in nutraceuticals and functional foods.

David Julian McClements;Eric Andrew Decker;Yeonhwa Park;Jochen Weiss.
Critical Reviews in Food Science and Nutrition (2009)

694 Citations

Factors Influencing the Chemical Stability of Carotenoids in Foods

Caitlin S Boon;D Julian McClements;Jochen Weiss;Eric A Decker.
Critical Reviews in Food Science and Nutrition (2010)

594 Citations

Endogenous skeletal muscle antioxidants

K M Chan;E A Decker.
Critical Reviews in Food Science and Nutrition (1994)

518 Citations

Mechanisms of lipid oxidation in food dispersions

Thaddao Waraho;D. Julian McClements;Eric A. Decker.
Trends in Food Science and Technology (2011)

516 Citations

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