L. R. Mattick - Concepedia

Author

L. R. Mattick

Also Known As

J L Kutschinski, L Mattick, L R Mattick, L. R. MATTICK, L. R. Mattick, L.R. Mattick, LEONARD R. MATTICK, Leonard R Mattick, Leonard R. Mattick, Mattick, L. R.

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

Cornell University New York State Department of Agriculture and Markets Oregon State University

About

L. R. Mattick is an author at Cornell University specializing in food chemistry, botany, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	17	607
2	Health Sciences	13	23	812
3	Medicine	8	8	488
4	Natural Sciences	7	7	295
5	Management	1	1	45

L. R. Mattick

Publications

Citations

H-Index

Page 1

	Year	Citations
Physiological and Biochemical Events During Development and Maturation of Grape Berries G. Hrazdina, Grace F. Parsons, L. R. Mattick American Journal of Enology and Viticulture Plant PhysiologyEngineeringBotanyPlant PathologyRipening	1984	182
Association of lipid oxidation with seed ageing and death Gary E. Harman, L. R. Mattick Nature AgingBiochemistryLongevityLipid PeroxidationPhysiology	1976	117
Preparation of Methyl Esters of Fatty Acids for Gas-Liquid Chromatography. Quantitative Comparison of Methylation Techniques Marie L. Vorbeck, L. R. Mattick, F. A. Lee, Analytical Chemistry Lipid AnalysisEngineeringMethyl EstersAltmetric Attention ScoreMetabolomic Profiling	1961	103
Effect of processing method on oxidative off-flavors of soybean milk Walter F. Wilkens, L. R. Mattick, David B. Hand Food technology Food ChemistrySoybean MilkFood AnalysisFood ProcessingFood Quality	1967	90
Indonesian Tapé Ketan Fermentation T. C. Cronk, K. H. Steinkraus, Laszlo Hackler, Applied and Environmental Microbiology	1977	89
Influence of cluster exposure on fruit composition and wine quality of Seyval blanc grapes Andrew G. Reynolds, Robert Pool, L. R. Mattick Julius Kühn-Institut	2015	89
Composition of Bovine Muscle Lipids at Various Carcass Locations Patrick O’Keefe, G. H. Wellington, L. R. Mattick, Journal of Food Science Lipid AnalysisMuscle TissueLipid BiophysicsMeat QualityFatty Acids	1968	87
Identification of a volatile component in soybeans that contributes to the raw bean flavor L. R. Mattick, David B. Hand Journal of Agricultural and Food Chemistry Food ChemistryNutritionRaw Bean FlavorAgricultural ChemistryFood Authentication	1969	81
Detection of adulteration in blackberry juice concentrates and wines. Ronald E. Wrolstad, Jeffrey D. Culbertson, CHRISTOPHER J. CORNWELL, PubMed Food ChemistryBotanyBlackberry Juice ConcentratesBioanalysisBiotechnology	1982	76
Anthocyanin composition of Brassica oleracea cv. Red Danish G. Hrazdina, Henry Iredale, L. R. Mattick Phytochemistry PhytochemicalAnthocyanin CompositionBotanyPhytochemistry	1977	74

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