Concepedia

Barry Gosselin

BG

Statistics

Publications

4

Citations

121

H-Index

4

Active since

1987

Affiliations

Cornell University(Current)

Barry Gosselin is an author at Cornell University specializing in food chemistry, health sciences, and food quality.

Top concepts

Food ChemistryHealthFood QualityAgricultural EconomicsBotanyMedicineNutritionEngineeringFlavoromicsFood Safety

Publications per year

1987–1989

4

Publications

4

Effect of Peeling on Total Phenols, Total Glycoalkaloids, Discoloration and Flavor of Cooked Potatoes

Nell I. Mondy, Barry Gosselin · Journal of Food Science · 1988 · 62 citations

Food Chemistry, Cooked Potatoes, Agricultural Chemistry +10

Changes in Total Phenolic, Total Glycoalkaloid, and Ascorbic Acid Content of Potatoes as a Result of Bruising

Nell I. Mondy, M. Leja, Barry Gosselin · Journal of Food Science · 1987 · 21 citations

Food Chemistry, Ascorbic Acid, Total Glycoalkaloid +11

Effect of Packaging Materials on the Chemical Composition of Potatoes

Barry Gosselin, Nell I. Mondy · Journal of Food Science · 1989 · 20 citations

Nutrition, Food Packaging, Polyethylene Bags +17

Effect of Irradiation on Discoloration, Phenols and Lipids of Potatoes

Nell I. Mondy, Barry Gosselin · Journal of Food Science · 1989 · 18 citations

Food Chemistry, Agricultural Chemistry, Food Irradiation +15

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