Gordon E. Anthon

Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes

Gordon E. Anthon, Michelle LeStrange, Diane M. Barrett · Journal of the Science of Food and Agriculture · 2011 · 244 citations

Kinetic Parameters for the Thermal Inactivation of Quality-Related Enzymes in Carrots and Potatoes

Gordon E. Anthon, Diane M. Barrett · Journal of Agricultural and Food Chemistry · 2002 · 213 citations

Engineering, Thermal Processing, Thermal Inactivation +16

Modified method for the determination of pyruvic acid with dinitrophenylhydrazine in the assessment of onion pungency

Gordon E. Anthon, Diane M. Barrett · Journal of the Science of Food and Agriculture · 2003 · 201 citations

Food Chemistry, Plant Analysis, Chemical Measurement +15

Nonenzymatic Degradation of Citrus Pectin and Pectate during Prolonged Heating:  Effects of pH, Temperature, and Degree of Methyl Esterification

Jerome Diaz, Gordon E. Anthon, Diane M. Barrett · Journal of Agricultural and Food Chemistry · 2007 · 179 citations

Food Chemistry, Engineering, Biochemistry +14

Comparison of Three Colorimetric Reagents in the Determination of Methanol with Alcohol Oxidase. Application to the Assay of Pectin Methylesterase

Gordon E. Anthon, Diane M. Barrett · Journal of Agricultural and Food Chemistry · 2004 · 173 citations