David B. S. Min

Q: What Schools Are Affiliated With David B. S. Min

David B. S. Min is affiliated with the following schools: Ohio State University, Woosuk University

David B. S. Min's AcademicInfluence.com Rankings

David B. S. Min

Sociology

#1856

World Rank

#2081

Historical Rank

sociology Degrees

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Sociology

David B. S. Min's Degrees

PhD Food Science University of California, Davis
Masters Food Science University of California, Davis
Bachelors Food Science University of California, Davis

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David B. S. Min's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Mechanisms and Factors for Edible Oil Oxidation (2006) (1430)
Chemistry of deep-fat frying oils. (2007) (974)
Reactive Oxygen Species, Aging, and Antioxidative Nutraceuticals. (2004) (811)
Mechanisms of Antioxidants in the Oxidation of Foods (2009) (532)
Food Lipids: Chemistry, Nutrition, and Biotechnology (1998) (516)
Chemistry and Reaction of Singlet Oxygen in Foods. (2002) (496)
Chemistry and Reactions of Reactive Oxygen Species in Foods (2006) (459)
Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. (2000) (355)
Effects of Light, Oxygen, and pH on the Absorbance of 2,2‐Diphenyl‐1‐picrylhydrazyl (2003) (247)
Bioactivity of Resveratrol (2006) (239)
Lipid oxidation of edible oil. (2002) (227)
Methods for measuring oxidative rancidity in fats and oils. (2002) (222)
Singlet oxygen oxidation of foods. (1992) (201)
Effects of α-, γ-, and δ-Tocopherols on Oxidative Stability of Soybean Oil (1990) (172)
Effects of processing steps on the contents of minor compounds and oxidation of soybean oil (1998) (169)
Chemical Reactions and Stability of Riboflavin in Foods (2005) (165)
Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. (2001) (161)
Oxidative and thermal stabilities of genetically modified high oleic sunflower oil (2007) (158)
Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork (2011) (148)
Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice (1999) (148)
Effects of Chlorophyll and β‐Carotene on the Oxidation Stability of Olive Oil (1987) (134)
Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disulfide and Off‐Flavor in Skim Milk Exposed to Light (1998) (130)
Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Compounds of Orange Juice (1998) (127)
Effects, quenching mechanisms, and kinetics of carotenoids in chlorophyll-sensitized photooxidation of soybean oil (1990) (127)
Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet Oxygen (2006) (122)
Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange Juice (2000) (117)
Flavor chemistry of lipid foods (1989) (91)
Prooxidant Effects of Monoglycerides and Diglycerides in Soybean Oil (1988) (90)
Effects of Fatty Acids on the Oxidative Stability of Soybean Oil (1987) (85)
Quenching Mechanism of β-Carotene on the Chlorophyll Sensitized Photooxidation of Soybean Oil (1988) (84)
Optimization of solid phase microextraction analysis for the headspace volatile compounds of parmesan cheese. (2003) (80)
Hydrogenation for Low Trans and High Conjugated Fatty Acids. (2005) (80)
Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean Oil (2003) (77)
α‐Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary α‐Tocopherol (1998) (74)
Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk (2006) (72)
Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil (1988) (72)
Extraction and analysis of lipids. (2002) (71)
Solid Phase Microextraction of Volatile Soybean Oil and Corn Oil Compounds (2002) (71)
PRELIMINARY IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN THE NEUTRAL FRACTION OF ROAST BEEF (1979) (70)
Effects of quenching mechanisms of carotenoids on the photosensitized oxidation of soybean oil (1991) (69)
Photosensitizing effect of riboflavin, lumiflavin, and lumichrome on the generation of volatiles in soy milk. (2006) (67)
Stability of α‐, γ‐, or δ‐Tocopherol during Soybean Oil Oxidation (2006) (64)
Analysis of fatty acids (1998) (63)
Effects and prooxidant mechanisms of oxidized alpha-tocopherol on the oxidative stability of soybean oil. (2007) (63)
Effect of Cheese, With and Without Sucrose, on Dental Caries and Recovery of Streptococcus mutans in Rats (1984) (63)
Chemistry of Lipid Oxidation (1999) (62)
Effects of yeast extract and glucose on xanthan production and cell growth in batch culture of Xanthomonas campestris (1997) (61)
Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D (1998) (61)
Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice. (2002) (60)
Chemistry of Singlet Oxygen Oxidation of Foods. (1994) (55)
Xanthan Gum Fermentation by Xanthomonascampestris Immobilized in a Novel Centrifugal Fibrous‐Bed Bioreactor (1996) (53)
α-, γ- and δ-tocopherol effects on chlorophyll photosensitized oxidation of soybean oil (1991) (53)
Effects of oxidized α-, γ- and δ-tocopherols on the oxidative stability of purified soybean oil (1992) (52)
Dynamic Headspace Analyses of Volatile Compounds of Cheddar and Swiss Cheese during Ripening (1994) (51)
Changes of headspace volatiles in milk with riboflavin photosensitization. (2009) (44)
Effects of β-carotene and lycopene thermal degradation products on the oxidative stability of soybean oil (2000) (44)
Lipid-based emulsions and emulsifiers. (2017) (43)
Electron Donation Mechanisms of β‐Carotene as a Free Radical Scavenger (2003) (43)
THE ALKYLBENZENES IN ROAST BEEF (1977) (43)
Analysis of volatile compounds from chlorophyll photosensitized linoleic acid by headspace solid-phase microextraction (HS-SPME) (2010) (41)
DSC determination of thermally oxidized olive oil (2003) (40)
Crystallization and Polymorphism of Fats (2002) (40)
Study of light-induced volatile compounds in goat's milk cheese. (2003) (40)
Effects of Dissolved Free Oxygen on the Volatile Compounds of Oil (1983) (38)
Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product (2003) (38)
Production of fruity aroma by Neurospora from beiju (1994) (38)
QUENCHING MECHANISMS AND KINETICS OF CAROTENOIDS IN RIBOFLAVIN PHOTOSENSITIZED SINGLET OXYGEN OXIDATION OF VITAMIN D2 (2000) (38)
Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light (2003) (37)
Ultrafiltration of xanthan gum fermentation broth : Process and economic analyses (1997) (37)
Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice (2003) (37)
Kinetic and feasibility studies of ultrafiltration of viscous xanthan gum fermentation broth (1996) (37)
Chemistry and Function of Phospholipids (2002) (35)
Quenching Mechanisms and Kinetics of α‐Tocopherol and β‐Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3 (2002) (35)
Hydroperoxide as a Prooxidant in the Oxidative Stability of Soybean Oil (2007) (34)
Food lipids and health. (1996) (34)
Correlation of Sensory Evaluation and Instrumental Gas Chromatographic Analysis of Edible Oils (1981) (34)
Lipid oxidation in potato chips (1983) (34)
Isolation of Sn‐α‐Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability (1987) (33)
Antioxidant mechanisms of Trolox and ascorbic acid on the oxidation of riboflavin in milk under light (2010) (31)
Riboflavin-photosensitized singlet oxygen oxidation product of vitamin D2 (2002) (28)
Effects of Carbon Dioxide in High‐Pressure Processing on Pectinmethylesterase in Single‐strength Orange Juice (2002) (28)
Relationships among Headspace Oxygen, Peroxide Value, and Conjugated Diene Content of Soybean Oil Oxidation (2006) (27)
Effects of Antioxidants on the Oxidative Stability of Oils Containing Arachidonic, Docosapentaenoic and Docosahexaenoic Acids (2007) (26)
Analysis and health effects of cholesterol oxides. (1996) (25)
Stability and Photochemistry of Vitamin D2 in Model System (1998) (25)
Effects of Packaging Conditions on the Flavor Stability of Dry Whole Milk (1989) (24)
Effects, quenching mechanisms, and kinetics of water soluble compounds in riboflavin photosensitized oxidation of milk. (2006) (24)
Apparatus for the isolation of trace volatile constituents from foods (1977) (23)
Roles of Phospholipids in Flavor Stability of Soybean Oil (1987) (23)
Effects of Photooxidation and Chlorophyll Photosensitization on the Formation of Volatile Compounds in Lard Model Systems (2009) (23)
Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance Spectroscopy (2003) (23)
Crystallization and polymorphism of fats. (2002) (21)
Photoinduced generation of 2,3-butanedione from riboflavin. (2007) (21)
Hydrogenation and interesterification effects on the oxidative stability and melting point of soybean oil. (2006) (21)
Effects of soybean oil and oxidized soybean oil on the stability of β-carotene (2007) (20)
ESR study of the singlet oxygen quenching and protective activity of Trolox on the photodecomposition of riboflavin and lumiflavin in aqueous buffer solutions. (2009) (20)
APPLICATION OF RESPONSE SURFACE ANALYSIS IN THE FORMULATION OF WHIPPED TOPPING (1980) (19)
Oxidized Flavor Compounds in Edible Oils (1992) (19)
Production of fruity aroma by newly isolated yeast (1994) (18)
Singlet Oxygen Oxidation Rates of ∝‐, γ‐, and δ‐Tocopherols (2006) (18)
Analyses of flavor qualities of vegetable oils by gas chromatography (1983) (18)
Quenching mechanisms and kinetics of Trolox and ascorbic acid on the riboflavin-photosensitized oxidation of tryptophan and tyrosine. (2008) (17)
Prooxidant activity of oxidized alpha-tocopherol in vegetable oils. (2009) (17)
Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase-Catalase Dependent on pH and Temperature (1992) (16)
A STUDY OF PHYSICAL PROPERTIES OF DAIRY WHIPPED TOPPING MIXTURES (1977) (16)
Effects of Trolox and ascorbic acid on the riboflavin photosensitised oxidation of aromatic amino acids (2010) (16)
Food lipids and bone health. (1996) (15)
Effects, quenching mechanisms, and kinetics of nickel chelates in singlet oxygen oxidation of soybean oil. (1991) (15)
Optimization of Solid‐Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product (2003) (15)
Off-odor Study with γ-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses (2003) (15)
Effects of Singlet Oxygen Oxidation on the Flavor of Foods and Stability of Vitamins (2002) (14)
Effects of Processing Conditions and Antioxidants on the Oxidative Stability and Carbon Dioxide Formation in Low Fat Dry Milk (1990) (14)
Effects of Citric Acid and Iron Levels on the Flavor Quality of Oil (1983) (14)
Gas Chromatographic Determination of Butylated Hydroxyanisole, Butylated Hydroxytoluene and Tertiarybutyl Hydroquinone in Soybean Oil (1983) (14)
Lipid-based synthetic fat substitutes. (1998) (13)
Nutraceuticals, aging, and food oxidation. (2006) (13)
Registration of ‘Ohio FG1’ Soybean (1996) (12)
Singlet oxygen oxidation in vegetable oils (1988) (12)
Dietary fats and coronary heart disease. (2002) (12)
Tocopherol Stability and Prooxidant Mechanisms of Oxidized Tocopherols in Lipids (2008) (12)
Analysis of antioxidants in oil (1982) (12)
Gas chromatographic determination of biphenyl and phenyl ether in oil (1982) (11)
CARBONYL‐PROPYLENE GLYCOL INTERACTIONS IN FLAVOR SYSTEMS (1976) (11)
Preliminary gas chromatographic analysis of flavor compounds in mayonnaise (1982) (11)
Methods for trans fatty acid analysis. (2002) (11)
Diffusion coefficient of orange juice flavor compounds into packaging materials: A mathematical model (2007) (10)
Dietary Fats, Eicosanoids, and the Immune System (2002) (10)
Analyses of Peroxide Values and Headspace Oxygen (1995) (9)
Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil (1983) (9)
Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation (2008) (9)
Differential inhibitory effects of conjugated linoleic acid isomers on mouse forestomach neoplasia induced by benzo(a)pyrene. (2010) (9)
Effect of riboflavin on the photo-oxidative stability of vegetable oil in salad dressing. (2014) (9)
Chemistry for Oxidative Stability of Edible Oils (2005) (9)
Study of color stability of tall oil fatty acids through isolation and characterization of minor constituents (1975) (9)
A study of the color stability of commercial oleic acid (1976) (8)
17 – Developments in fat replacers (2004) (8)
Quenching Mechanisms and Kinetics of α-, β-, γ-, and δ-Tocopherol in Photosensitized Oxidation of Lard (2009) (8)
Off-flavors in foods and beverages (1993) (8)
High Oleic and Low Trans Fatty Acid Formation by an Electrochemical Process (2010) (7)
Oxidative stability and nuclear magnetic resonance analyses of linoleic acid encapsulated in cyclodextrins (1997) (7)
Quenching mechanism and kinetics of ascorbic acid on the photosensitizing effects of synthetic food colorant FD&C Red Nr 3. (2009) (6)
FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books (2004) (6)
Isolation and identification oftrans-3,5-dimethoxystilbene from high quality tall oil fatty acids by liquid chromatography and mass spectrometry (1972) (6)
The Influence of High‐pressure Processing on the Migration of Irganox 1076 from Polyethylene Films (2014) (6)
Effects of alpha-, gamma-, and delta-tocopherols on oxidative stability of soybean oil (1990) (5)
Novel Hydrogenation for Low Trans Fatty Acids in Vegetable Oils (2005) (5)
Analyses of Phospholipids in Soybean Oils by HPLC (1987) (5)
Meaty flavour compounds formation from the submerged liquid culture of Pleurotus ostreatus (2011) (5)
Luminescence spectroscopic observation of singlet oxygen formation in extra virgin olive oil as affected by irradiation light wavelengths, 1,4-diazabicyclo[2.2.2]octane, irradiation time, and oxygen bubbling. (2011) (5)
The Hazard Analysis and Critical Control Point(HACCP) System and Its Implementation in an Aseptic Thermal Juice Processing Scheme (2006) (4)
Biosynthesis of fatty acids and storage lipids in oil-bearing seed and fruit tissues of plants. (2002) (4)
Effects of Pseudomonas putrifaciens and Acinetobacter spp. on the Flavor Quality of Raw Ground Beef (2002) (4)
alpha-Tocopherol content and oxidative stability of egg yolk as related to dietary alpha-tocopherol (1998) (4)
Production of silkworms with conjugated linoleic acid (CLA) incorporated into their lipids by dietary CLA. (2006) (4)
Characterization of minor constituents in commercial oleic acid (1982) (4)
Gas chromatographic determination of carbon dioxide in non‐fat dry milk during non‐enzymic browning reaction (1990) (4)
Determinants of dietary fat intake in humans. (1996) (3)
Food lipids and atherosclerosis. (1996) (3)
Study of α-, γ-, and δ-tocopherols in the oxidative stability of lard (2011) (3)
Characteristics of gelatins extracted from pigskins following different scalding treatments (1990) (3)
Trans fatty acids: labeling, nutrition, and analysis. (1996) (3)
Conjugated linoleic acids: nutrition and biology. (2002) (3)
Genetic engineering of crops that produce vegetable oil. (2002) (3)
Dietary recommendations for lipids and measures designed to facilitate implementation. (1996) (3)
The maillard reaction: Consequences for the chemical and life sciences (1996) (2)
Dietary lipids and the immune response. (1996) (1)
CHEMISTRY OF LIPID OXIDATION 30 Years of Progress (1999) (1)
The role of lipids in medical and designer foods. (1996) (1)
Current developments in fat replacers. (1996) (1)
Analysis of trans fatty acids. (1998) (1)
Registration of ‘Ohio FG2’ Soybean (1996) (1)
[P1-40] Mechanism for the 2,3-Butanedione Formation from the Self-sensitized Photo-oxidation of Riboflavin (2006) (0)
Qualitative and quantitative comparison of minor constituents in different commercial oleic acids (1982) (0)
Effects of Glucose Oxidase-Catalase on the Flavor Stability of Model Salad Dressings (1992) (0)
The Correlation of $CO_2$ Content with Non-Enzymatic Browning Color in Non-Fat Dried Milk (1986) (0)
Effect of phospholipids on the flavor stability of soybean oil (1985) (0)
Origin of minor constituents of commercial oleic acid (1982) (0)
Xanthan gum recovery from fermentation broth using ultrafiltration: Kinetics and process evaluation (1995) (0)
Dietary lipids and cancer: lessons from the past, directions for the future. (1996) (0)

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What Schools Are Affiliated With David B. S. Min?

David B. S. Min is affiliated with the following schools: