Louise Slade - Concepedia

Author

Louise Slade

Agricultural Research Service ORCID

Also Known As

L Slade, L. SLADE, L. Slade, LOUISE SLADE, Louise Slade

Publications

Citations

H-Index

Concepts

All Affiliations

Agricultural Research Service Quality Research Kraft Heinz (United States)Immunomedics (United States)Pusan National University

About

Louise Slade is an author at Agricultural Research Service specializing in food chemistry, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	20	1.1K
2	Engineering	14	17	1.8K
3	Medicine	5	5	366
4	Biochemistry	4	4	132
5	Biomolecular Engineering	4	4	424

Louise Slade

Publications

3.5K

Citations

H-Index

Page 1

	Year	Citations
A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs) Harry Levine, Louise Slade Carbohydrate Polymers Food ChemistryChemical EngineeringEngineeringNatural PolymerPolymer Physico-chemical Approach	1986	448
Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat‐Based Food Processes and in Wheat Breeding—A Review Meera Kweon, Louise Slade, Harry Levine Cereal Chemistry EngineeringFunctional PropertyFood AnalysisFood BiophysicsAgricultural Economics	2011	320
Thermal behavior of amylose-lipid complexes Costas G. Βiliaderis, Cheryl M. Page, Louise Slade, Carbohydrate Polymers Proteinlipid InteractionThermodynamicsLipid MovementAmylose-lipid ComplexesBiophysics	1985	302
Amylases and bread firming – an integrated view Hans Goesaert, Louise Slade, Harry Levine, Journal of Cereal Science Food ChemistryBiotechnologyIntegrated ViewGrain QualityFood Structure	2009	284
Non-equilibrium behavior of small carbohydrate-water systems Louise Slade, Harry Levine Pure and Applied Chemistry Dynamic EquilibriumEngineeringWater ResourcesEquilibrium ThermodynamicsNon-equilibrium Systems	1988	253
Non-equilibrium melting of native granular starch: Part I. Temperature location of the glass transition associated with gelatinization of A-type cereal starches Louise Slade, Harry Levine Carbohydrate Polymers Food ChemistryMaterials ScienceNative Granular StarchEngineeringTemperature Location	1988	215
Thermomechanical properties of small-carbohydrate–water glasses and ‘rubbers’. Kinetically metastable systems at sub-zero temperatures Harry Levine, Louise Slade Journal of the Chemical Society Faraday Transactions 1 Physical Chemistry in Condensed Phases	1988	179
Water and the glass transition — Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking Louise Slade, Harry Levine Journal of Food Engineering Food PhysicGlass TransitionCookie BakingFood EngineeringFood Structure	1994	170
The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems Louise Slade, Harry Levine, James Ievolella, Journal of the Science of Food and Agriculture Food PackagingEngineeringGlass-forming LiquidPolymersFood Chemistry	1993	140
Water and the glass transition — Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking Louise Slade, Harry Levine Journal of Food Engineering Food PhysicGlass TransitionCookie BakingFood EngineeringFood Structure	1995	101

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