Robert A. Saftner - Concepedia

Author

Robert A. Saftner

Agricultural Research Service

Also Known As

R. A. Saftner, R.A. Saftner, Robert A Saftner, Robert A. Saftner, Robert A. Saftner*, Robert Saftner

Publications

4.2K

Citations

H-Index

Concepts

All Affiliations

Agricultural Research Service Beltsville Agricultural Research Center United States Department of Agriculture Appalachian Fruit Research Laboratory Zimmer Biomet (United States)

About

Robert A. Saftner is an author at Agricultural Research Service specializing in food safety, food quality, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	19	22	1.2K
2	Health Sciences	19	22	1.4K
3	Medicine	12	13	617
4	Natural Sciences	11	11	660
5	Public Health	4	4	240

Robert A. Saftner

Publications

4.1K

Citations

H-Index

Page 1

	Year	Citations
Biocontrol of <i>Listeria monocytogenes</i> on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin Britta Leverentz, William S. Conway, Mary J. Camp, Applied and Environmental Microbiology	2003	435
Relationship Between Host Acidification and Virulence of <i>Penicillium</i> spp. on Apple and Citrus Fruit Dov Prusky, J. McEvoy, Robert A. Saftner, Phytopathology	2004	226
Instrumental and sensory quality characteristics of blueberry fruit from twelve cultivars Robert A. Saftner, James Polashock, Mark K. Ehlenfeldt, Postharvest Biology and Technology Blueberry FruitPost-harvest PhysiologyFood QualitySensory Quality CharacteristicsHorticultural Science	2008	190
Comparative analysis of strawberry total phenolics via Fast Blue BB vs. Folin–Ciocalteu: Assay interference by ascorbic acid Gene E. Lester, Kim S. Lewers, Marjorie B. Medina, Journal of Food Composition and Analysis	2012	157
Evaluation and correlation of sensory attributes and chemical compositions of emerging fresh produce: Microgreens Zhenlei Xiao, Gene E. Lester, Eun‐Hee Park, Postharvest Biology and Technology Food ChemistryFood AuthenticitySensory AttributesFood CompositionChemical Compositions	2015	150
Sanitary dips with calcium propionate, calcium chloride, or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks Robert A. Saftner, Jinhe Bai, Judith A. Abbott, Postharvest Biology and Technology Calcium ChlorideShelf LifeBiomanufacturingFood PreservationFood Processing	2003	133
Modified Atmosphere Maintains Quality of Fresh‐cut Cantaloupe ( <i>Cucumis melo</i> L.) Jinhe Bai, Robert A. Saftner, Alley E. Watada, Journal of Food Science	2001	123
Survival and Growth of <i>Listeria monocytogenes</i> on Fresh-Cut Apple Slices and Its Interaction with <i>Glomerella cingulata</i> and <i>Penicillium expansum</i> William S. Conway, Britta Leverentz, Robert A. Saftner, Plant Disease	2000	122
Polyamine Levels and Tomato Fruit Development: Possible Interaction with Ethylene Robert A. Saftner, Bruce G. Baldi PLANT PHYSIOLOGY BiologyStorage LifePolyamine LevelsEngineeringBotany	1990	117
Integrating heat treatment, biocontrol and sodium bicarbonate to reduce postharvest decay of apple caused by Colletotrichum acutatum and Penicillium expansum William S. Conway, Britta Leverentz, Wojciech J. Janisiewicz, Postharvest Biology and Technology Sodium BicarbonateEngineeringColletotrichum AcutatumEnvironmental EngineeringBiotechnology	2004	110

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