Publications

Edwin N. Frankel

Publications: 1998-2010

  • Frankel, E. N., Bosanek, C. A., Meyer, A. S., Silliman, K. and Kirks, L. L. Commercial Grape Juices Inhibit the In Vitro Oxidation of Human Low-density Lipoproteins. J. Agric. Food Chem. 46: 834-838. 1998.
  • Meyer, A.S., Heinonen, M. and Frankel, E.N.  Antioxidant Interactions of Catechin, Cyanidin, Caffeic Acid, Quercetin, and Ellagic Acid on Human LDL Oxidation. Food Chem. 61: 71-75. 1998.
  • Heinonen, M., Rein, D., Satué-Gracia, M.T., Huang, S-W., German, J.B. and  Frankel, E.N. Effect of Protein on the Antioxidant Activity of Phenolic Compound in a Lecithin-Liposome Oxidation System. J. Agric. Food Chem. 46: 917-922. 1998.
  • Meyer, A.S., Donovan, J. L., Pearson, D. A., Waterhouse, A. L. and Frankel, E.N. Fruit Hydoxycinnamic Acids Inhibit Human Low-density Lipoprotein Oxidation In Vitro.  J. Agric. Food Chem. 46: 1783-1787. 1998.
  • Pearson, D.A., Frankel, E.N., Aeschbach, R. and German, J.B. Inhibition of Endothelial Cell Mediated Low-density Lipoprotein Oxidation by Green Tea Extracts. J. Agric. Food Chem. 46: 1445-1449. 1998.
  • Frankel, E. N. and Meyer, A. S. Antioxidants in Grapes and Grape Juices and their Potential Health Effects. Pharmaceutical Biology 36: 1-7 (1998).
  • Heinonen, I. M., Meyer, A.S. and Frankel, E.N. Antioxidant Activity of Berry Phenolic Compounds on Human Low-densi­ty Lipo­protein and Liposome Oxidation. J. Agric. Food Chem. 46: 4107-4112. 1998 
  • Frankel, E.N. “Lipid oxidation” The Oily Press, Dundee, UK. (1998). (see Books)
  • Frankel, E. N. Antioxidant Activity by Headspace Gas Chromatography of Volatile Oxidation Products of ω-6 and ω-3 Polyunsaturated Lipids. Methods in Enzymology 299 (Part A): 190-201. 1999.
  • Huang, S-W., Satué-Gracia, M.T., Frankel, E.N., German, J.B.  Effect of Lactoferrin on Oxidative Stability of Emulsions and Liposomes. J. Agric. Food Chem. 47: 1356-1361. 1999.
  • Satué-Gracia, M.T., André-Lacueva, C., Lamuela-Raventós, R.M., Frankel, E.N. Spanish Sparkling Wines (Cavas) as Inhibitors of in vitro Human LDL Oxidation.  J. Agric. Food Chem. 47: 2198-2202. 1999.
  • Frankel, E.N. Antioxidants and Hydroperoxides: from Soybean Oil to Red Wine. Inform 10 (9): 889-896. 1999.
  • Frankel, E.N. Food Antioxidants and Phytochemicals: Present and Future Perspectives. Fett/Lipid 101: 450-455. 1999.
  • Chang, S., Tan, C., Frankel, E.N., Barrett, D.M.  Low Density Lipoprotein Antioxidant Activity of Phenolic Compounds and Polyphenol Oxidase Activity in Selected Clingstone Peach Cultivars. J. Agric. Food Chem. 48: 147-151. 2000.
  • Frankel, E.N., Meyer, A.S. The Problems of Using One-Dimensional Methods to Evaluate Multifunctional Food and Biological Antioxidants. J. Sci. Food Agric. 80: 1925-1941. 2000.
  • Schwarz, K., Shu-Wen Huang, S-W., German, J.B., Tiersch, B., Hartmann, J., Frankel, E.N. Activities of Antioxidants are Affected by Colloidal Properties in Oil-in-Water, Water-in-Oil Emulsions and Bulk Oils. J. Agric. Food Chem. 48: 4874-4882. 2000.
  • Satué-Gracia, M.T., Frankel, E.N., Rangavajhyala, N., German, J.B. Lactoferrin in Infant Formulas: Effect on Oxidation. J. Agric. Food Chem. 48: 4998-4990. 2000.
  • Sánchez-Moreno, C., Satué-Gracia, M.T., Frankel, E.N. Antioxidant Activity of Selected Spanish Wines in Corn Oil Emulsions. J. Agric. Food Chem. 48: 5581-5587. 2000.
  • Meyer, A.S., Frankel, E.N. Antioxidant Activity of Hydroxycinnamic Acids on Human Low-Density Lipoprotein Oxidation. Methods in Enzymology 335: 256-265. 2001.
  • Frankel, E.N. Interfacial Lipid Oxidation and Antioxidation. J. Oleo Science 50: 387-391. 2001.
  • Frankel, E.N., Satué-Gracia, M.T., Meyer, A.S., German, J.B. Oxidative Stability of Fish and Algae Oils Containing Long-chain Polyunsaturated Fatty Acids in Bulk and in Oil-in-Water Emulsions. J. Agric. Food Chem. 50: 2094-2099. 2002.
  • Medina, I., Tombo, I., Satué-Gracia, M.T., German, J.B., Frankel, E.N. Effects of Natural Phenolic Compounds on the Antioxidant Activity of Lactoferrin in Liposomes and Oil-in-Water Emulsions. J. Agric. Food Chem. 50: 2392-2399. 2002.
  • Let, M. B., Jacobsen, C., Frankel, E. N., Meyer, A. S. Oxidative Flavour Deterioration of Fish Oil Enriched Milk.  Eur. J. Lipid Sci. Technol. 105: 518-528. 2003.
  • Frankel, E.N. “Lipid oxidation” Second Edition, The Oily Press, Bridgwater, England, 470 pp, 2005. (See Books)
  • Frankel, E.N. and German, J.B. Perspective. Antioxidants in Foods and Health:  Problems and Fallacies in the Field. J. Sci. Food Agric. 86: 1999-2001. 2006.
  • Frankel, Edwin. Are Antioxidants Nutritionally Important? Inform 17(3): 182-184.  2006.
  • Frankel, E.N. “Antioxidants in Food and Biology, Facts and Fiction,” The Oily Press, Bridgwater, England, 254 pp, 2007. (See Books)
  • Frankel, E. N. The Lipovore’s Challenge to Food Scientists. Nutritional Guidelines on Edible Fats. Inform 18(7): 469-472.  2007.
  • Frankel, E. N. The Lipovore’s Challenge to Food Scientists. Effects of Antioxidants. Inform 18(8): 564-566. 2007.
  • Frankel, E. N. and Finley, J. W. How to Standardize the Multiplicity of Methods to Evaluate Natural Antioxidants. J. Agric. Food Chem. 56: 4901-4908. 2008.
  • Frankel, E. N. Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants. J. Agric. Food Chem. 58: 5991–6006. 2010