Concepedia

ROBERT L. MACY

RL

Statistics

Publications

5

Citations

217

H-Index

5

Active since

1964

Affiliations

University of Missouri(Current)

ROBERT L. MACY is an author at University of Missouri specializing in meat quality, flavor precursors in meat, and meat composition.

Publications per year

1964–1970

5

Publications

5

Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamb <sup>a</sup>

ROBERT L. MACY, H. D. Naumann, Milton E. Bailey · Journal of Food Science · 1964 · 72 citations

Agriculture, Biochemistry, Food Science +17

Water‐Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamb <sup>a</sup>

ROBERT L. MACY, H. D. Naumann, Milton E. Bailey · Journal of Food Science · 1964 · 51 citations

Agriculture, Biochemistry, Food Science +17

Water‐Soluble Flavor and Odor Precursors of Meat. 5. Influence of Heating on Acid‐Extractable Non‐Nucleotide Chemical Constituents of Beef, Lamb and Pork

ROBERT L. MACY, H. D. Naumann, Milton E. Bailey · Journal of Food Science · 1970 · 47 citations

Agriculture, Animal Sciences, Food Science +15

Water‐Soluble Flavor and Odor Precursors of Meat. 3. Changes in Nucleotides, Total Nusleosides and Bases of Beef, Pork and Lamb During Heating

ROBERT L. MACY, H. D. Naumann, Milton E. Bailey · Journal of Food Science · 1970 · 27 citations

Agriculture, Biochemistry, Food Science +13

Water‐Soluble Flavor and Odor Precursors of Meat. 4. Influence of Cooking on Nucleosides and Bases of Beef Steaks and Roasts and Their Relationship to Flavor, Aroma and Juiciness

ROBERT L. MACY, H. DONALD NAIJMANN, Milton E. Bailey · Journal of Food Science · 1970 · 20 citations

Agriculture, Biochemistry, Food Science +17

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