Stephen S. Chang
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American food scientist
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(Suggest an Edit or Addition)According to Wikipedia, Stephen Szu Shiang Chang was a Chinese-born American food scientist who was involved in the research of lipids and flavorss in food, including the development of technology transfer between the United States and Taiwan.
Stephen S. Chang'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
- NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE (1977) (348)
- Chemical reactions involved in the deep-fat frying of foods1 (1978) (291)
- Elucidation of the chemical structures of natural antioxidants isolated from rosemary (1982) (179)
- Elucidation of the chemical structure of a novel antioxidant, rosmaridiphenol, isolated from rosemary (1984) (131)
- The structure of rosmariquinone — A new antioxidant isolated fromRosmarinus officinalis L. (1985) (114)
- Isolation and identification of volatile compounds from fried chicken (1983) (98)
- Flavor chemistry of lipid foods (1989) (91)
- A systematic characterization of the reversion flavor of soybean oil (1967) (91)
- PRELIMINARY IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN THE NEUTRAL FRACTION OF ROAST BEEF (1979) (70)
- The Basis of Quality in Muscle Foods RECENT DEVELOPMENTS IN THE FLAVOR OF MEAT (1977) (69)
- Isolation and identification of volatile compounds from baked potatoes (1981) (65)
- Identification of 2‐Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil (1967) (58)
- Characterization of the Nonvolatile Minor Constituents Responsible for the Objectionable Taste of Defatted Soybean Flour (1982) (54)
- CHANGES IN VOLATILE FLAVOR COMPOUNDS DURING THE RETORTING OF CANNED BEEF STEW (1975) (50)
- Isolation and Identification of Volatile Compounds from Roasted Peanuts (1982) (46)
- Food Flavor Changes, Relationship between Monocarbonyl Compounds and Flavor of Potato Chips (1965) (44)
- THE ALKYLBENZENES IN ROAST BEEF (1977) (43)
- ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN BOILED BEEF (1973) (42)
- Isolation and Identification of Objectionable Volatile Flavor Compounds in Defatted Soybean Flour (1982) (41)
- The synthesis of 2-(1-Pentenyl) furan and its relationship to the reversion flavor of soybean oil (1978) (35)
- Nitrogen-Containing Heterocyclic Compounds Identified in the Volatile Flavor Constituents of Roasted Beef (1983) (35)
- FORMATION OF CARBONYL COMPOUNDS FROM P‐CAROTENE DURING PALM OIL DEODORIZATION (1980) (34)
- ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM POTATO CHIPS (1973) (32)
- Chemical reactions involved in the deep-fat frying of foods: VIII. Characterization of nonvolatile decomposition products of triolein (1978) (29)
- SYNTHESIS OF SOME UNSATURATED LACTONES AND THEIR RELATIONSHIP TO DEEP‐FAT FRIED FLAVOR (1978) (27)
- Chemical reactions involved in the deep- fat frying of foods: IX. Identification of the volatile decomposition products of triolein (1983) (27)
- Correlation of gas chromatographic profiles and organoleptic scores of different fats and oils after simulated deep fat frying (1976) (26)
- Identification of compounds responsible for baked potato flavor (1974) (26)
- A new technique for the isolation of flavor components from fats and oils (1961) (25)
- A comparison of the stability of sunflower oil and corn oil (1981) (25)
- A limited survey of fats and oils commercially used for deep fat frying. (1967) (24)
- Comparision of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans (1986) (24)
- Apparatus for the isolation of trace volatile constituents from foods (1977) (23)
- Identification of Volatile Flavor Compounds of Fresh, Frozen Beef Stew and a Comparison of These with Those of Canned Beef Stew (1982) (23)
- Chemical reactions involved in the catalytic hydrogenation of oils. III. Further identification of volatile by-products (1966) (21)
- Isolation and identification of 2-pentenylfurans in the reversion flavor of soybean oil (1983) (21)
- Positive identification of new alkyloxazoles, alkylthiazoles, and piperidine in roasted peanut flavor (1983) (20)
- Characterization of the reversion flavor of soybean oil (1961) (19)
- An Apparatus for the Isolation of Volatile Compounds from Foods (1966) (17)
- Chemistry of Deep Fat Fried Flavor (1978) (17)
- Identification of alkyloxazoles in the volatile compounds from french-fried potatoes (1986) (16)
- Characterization of New Volatile Compounds in the Neutral Fraction of Roasted Beef Flavor (1982) (15)
- Identification of volatile flavor compounds developed during storage of a deodorized hydrogenated soybean oil (1975) (15)
- Thiazoles, oxazoles, and oxazolines identified in the volatile flavor of roasted peanuts (1981) (15)
- An Infrared Gas Cell for the Direct Collection of Gas Chromatographic Fractions (1961) (13)
- High Performance Liquid Chromatographic Analysis of Soybean Phospholipids (1986) (12)
- Isolation and identification of volatile flavor compounds in commercial oil-free soybean lecithin (1984) (11)
- A Multiple Trap Carousel Micro Fraction Collector for Gas Chromatography (1965) (10)
- Study of color stability of tall oil fatty acids through isolation and characterization of minor constituents (1975) (9)
- Flavor and flavor stability of foods (1979) (8)
- Method for obtaining reproducible quantitative gas chromatograms of volatiles isolated from foods (1973) (8)
- Synthesis and Aroma Properties of New Alkyloxazoles and Alkylthiazoles Identified in Cocoa Butter from Roasted Cocoa Beans (1983) (8)
- A study of the color stability of commercial oleic acid (1976) (8)
- Products identified from photosensitized oxidation of selected furanoid flavor compounds (1986) (8)
- HPLC Analysis of Oxidative and Polymerized Decomposition Products in Commercial Vegetable Oils and Heated Fats (1986) (7)
- Improvement of Keeping Quality of Butteroil by Selective Trace-Hydrogenation and Winterization, (1966) (7)
- A study of odor stability of commercial stearic acid through isolation and identification of its volatile odoriferous compounds (1974) (6)
- Isolation and identification oftrans-3,5-dimethoxystilbene from high quality tall oil fatty acids by liquid chromatography and mass spectrometry (1972) (6)
- DEEP FAT FRYING CHARACTERISTICS OF BUTTEROIL (1977) (6)
- FORMATION OF A POTATO CHIP‐LIKE FLAVOR FROM METHIONINE UNDER DEEP‐FAT FRYING CONDITIONS (1973) (6)
- TRACE HYDROGENATION OF BUTTEROIL AT LOW TEMPERATURES (1970) (5)
- Methyl 3,4-dimethyl-5,6-dihydro-.alpha.-pyran-6-carboxylate in roast beef volatiles: identification and synthesis (1981) (5)
- Characterization of minor constituents in commercial oleic acid (1982) (4)
- Chemical reactions involved in the deep fat frying of foods. III. Identification of nonacidic volatile decomposition products of corn oil (1967) (4)
- Production of a Romano Cheese Flavor by Enzymic Modification of Butterfat (1986) (3)
- Isolation and identification of bitter compounds in defatted soybean flour (1990) (3)
- Use of high-pressure liquid chromatography for the fractionation of less volatile flavor compounds (1975) (3)
- Design, Evaluation and Effluent Water Quality Analysis of Three Oyster Shellstock Washers (1981) (2)
- Instrumental analysis of flavor and flavor stability of fats and oils (1977) (2)
- Analysis of French fried potato flavor: identification of 3-(methylthio)alkanals. (1990) (2)
- CHEMISTRY OF COMBER'S TEST (1960) (1)
- New books (1976) (0)
- Award in lipid chemistry for 1979 (1979) (0)
- Qualitative and quantitative comparison of minor constituents in different commercial oleic acids (1982) (0)
- Cleaning of fish oil (1989) (0)
- Chemical Reactions Involved in the Frying of Foods I Deep-Fat (0)
- New books (1974) (0)
- The composition of the naturliga antioxidanter Foer stabilization of the fleromaettade oljor (1992) (0)
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