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Chemistry

D-Index
50
Citations
17351
World Ranking
14215
National Ranking
109

Overview

Joseph Kanner is affiliated with the Hebrew University of Jerusalem in Israel and has contributed notably to research in the fields of Medicine, Biochemistry, Genetics and Molecular Biology, and Agricultural and Biological Sciences. Their scientific work spans several subfields including Biochemistry, Molecular Biology, Animal Science and Zoology, Pulmonary and Respiratory Medicine, and Cancer Research.

Their research topics primarily focus on Antioxidant Activity and Oxidative Stress, Meat and Animal Product Quality, Phytochemicals and Antioxidant Activities, Ferroptosis and cancer prognosis, Tea Polyphenols and Effects, Medicinal Plants and Bioactive Compounds, as well as Vitamin C and Antioxidants Research.

Joseph Kanner has published multiple papers with a strong emphasis on antioxidant mechanisms and their implications in health and food science. Some recent publications include:

  • Polyphenols by Generating H2O2, Affect Cell Redox Signaling, Inhibit PTPs and Activate Nrf2 Axis for Adaptation and Cell Surviving: In Vitro, In Vivo and Human Health (2020, Antioxidants)
  • Food Polyphenols as Preventive Medicine (2023, Antioxidants)
  • Reactivity of Vitamin E as an Antioxidant in Red Meat and the Stomach Medium (2022, Journal of Agricultural and Food Chemistry)
  • DMF-Activated Nrf2 Ameliorates Palmitic Acid Toxicity While Potentiates Ferroptosis Mediated Cell Death: Protective Role of the NO-Donor S-Nitroso-N-Acetylcysteine (2023, Antioxidants)
  • S-Nitroso-N-acetylcysteine (NAC-SNO) vs. nitrite as an anti-clostridial additive for meat products (2021, Food & Function)

The frequent venues for their publications include:

  • Antioxidants
  • Current Research in Food Science
  • Journal of Agricultural and Food Chemistry
  • Food & Function

They have collaborated frequently with several co-authors, highlighting a pattern of teamwork in their scientific endeavors. Notable collaborators include:

  • Oren Tirosh
  • Haim Zeigerman
  • Adi Shpaizer
  • Eylon Asido
  • Boris Rabkin

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

  • Natural antioxidants in grapes and wines

    Joseph Kanner;Edwin Frankel;Rina Granit;Bruce German

  • Factors that interact with the antibacterial action of thyme essential oil and its active constituents.

    B.J. Juven;J. Kanner;F. Schved;H. Weisslowicz

  • Determination and Involvement of Aqueous Reducing Compounds in Oxidative Defense Systems of Various Senescing Leaves

    Shimon Meir;Joseph Kanner;Bezalel Akiri;Sonia Philosoph-Hadas

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

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

  • Betalains--a new class of dietary cationized antioxidants.

    Joseph Kanner;Stela Harel;Rina Granit

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

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

  • Nitric oxide as an antioxidant

    Joseph Kanner;Stela Harel;Granit Rina

  • Initiation of lipid peroxidation in biological systems

    J Kanner;J B German;J E Kinsella

  • Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin.

    J. Kanner;S. Harel

  • Dietary advanced lipid oxidation endproducts are risk factors to human health.

    Joseph Kanner

  • The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants

    Joseph Kanner;Tair Lapidot

  • Nitric oxide, an inhibitor of lipid oxidation by lipoxygenase, cyclooxygenase and hemoglobin.

    Joseph Kanner;Stela Harel;Rina Granit

  • 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

  • Lipid peroxidation of muscle food as affected by sodium chloride

    Joseph Kanner;Stella Harel;Robert Jaffe

  • PH-dependent forms of red wine anthocyanins as antioxidants.

    Tair Lapidot;Stela Harel;Bezalel Akiri;Rina Granit

  • A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products

    Shlomit Gorelik;Moshe Ligumsky;Ron Kohen;Joseph Kanner

  • Bioavailability of Red Wine Anthocyanins As Detected in Human Urine

    Tair Lapidot;Stela Harel;Rina Granit;Joseph Kanner

  • Catalytic "free" iron ions in muscle foods

    Joseph Kanner;Bella Hazan;Linda Doll

  • The Stomach as a “Bioreactor”: When Red Meat Meets Red Wine

    Shlomit Gorelik;Moshe Ligumsky;Ron Kohen;Joseph Kanner

Frequent Co-Authors

Ron Kohen
Ron Kohen Hebrew University of Jerusalem
John E. Kinsella
John E. Kinsella Cornell University
Edwin N. Frankel
Edwin N. Frankel University of California, Davis
Sonia Philosoph-Hadas
Sonia Philosoph-Hadas Agricultural Research Organization
Shimon Meir
Shimon Meir Agricultural Research Organization
J. Bruce German
J. Bruce German University of California, Davis
Jacob Selhub
Jacob Selhub Tufts University

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