Research Topic · Peer-Reviewed

Hydrogenation

Hydrogenation is a chemical process that adds hydrogen atoms to unsaturated molecules, particularly carbon-carbon double bonds, resulting in more saturated molecules. Hydrogenation is used in a wide range of applications, such as increasing the shelf-life of food products by making them more stable, converting veget…

Curated from this journal's research 📚 2 peer-reviewed articles cited Cited 45× across the literature 🗓 Reviewed June 2026

Overview

Hydrogenation is a chemical process that adds hydrogen atoms to unsaturated molecules, particularly carbon-carbon double bonds, resulting in more saturated molecules. Hydrogenation is used in a wide range of applications, such as increasing the shelf-life of food products by making them more stable, converting vegetable oils into margarine or shortening, and producing synthetic lubricants. This process is particularly important for the food industry, as it extends the life of food products and improves the flavor and texture of food products. Hydrogenation also has environmental implications, as it can lead to the formation of trans fatty acids, which are linked to poor health outcomes.

Research published in this journal

2 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 2 articles above have been cited 45 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Hydrogenation, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Amino Acids.

Journal editorial board
Nicolas Inguimbert · France

This page summarises published research for orientation; it is not medical or professional advice.