David B. Hand - Concepedia

Author

David B. Hand

Cornell University

Also Known As

D. B. HAND, D. B. Hand, D.B. Hand, DAVID B. HAND, David B. Hand, David Hand, Hand, David

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Cornell University New York State Department of Agriculture and Markets

About

David B. Hand is an author at Cornell University specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	572
2	Medicine	8	8	217
3	Engineering	2	2	67
4	Natural Sciences	2	2	44
5	Public Health	1	1	10

David B. Hand

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Measurement of food texture by a universal testing machine Malcolm C. Bourne, J. C. Moyer, David B. Hand Food technology NutritionFood CompositionAgricultural EconomicsFood MicrostructureFood Texture	1966	151
STUDIES ON TEMPEH— AN INDONESIAN FERMENTED SOYBEAN FOOD <sup>a</sup> K. H. Steinkraus, YAP BWEE HWA, J. P. VAN BUREN, Journal of Food Science	1960	99
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
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
Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling Rats Laszlo Hackler, J. P. VAN BUREN, K. H. Steinkraus, Journal of Food Science NutritionSoymilk Protein FedNutritive ValueTrypsin InhibitorExperimental Nutrition	1965	77
Changes in Soybean Lipids During Tempeh Fermentation <sup>a,</sup> <sup>b</sup> A. C. Wagenknecht, L. R. Mattick, L. Lewin, Journal of Food Science	1961	72
CRYSTALLINE UREASE. II James B. Sumner, David B. Hand Journal of Biological Chemistry Crystal StructureUrologyCrystal MaterialCrystal FormationCrystallography	1928	57
THE REFRACTIVITY OF PROTEIN SOLUTIONS David B. Hand Journal of Biological Chemistry Protein FoldingProtein ChemistryBiochemistryProtein Refolding	1935	53
EFFECT OF OXYGEN LIGHT AND LACTO-FLAVIN ON THE OXIDATION OF VITAMIN C IN MILK David B. Hand, E.S. Guthrie, Paul F. Sharp Science Food ChemistryBiochemistryAnimal NutritionFood AnalysisOxidative Stress	1938	48
THE ISOELECTRIC POINT OF CRYSTALLINE UREASE<sup>1</sup> James B. Sumner, David B. Hand Journal of the American Chemical Society Materials ScienceAltmetricsEngineeringChemical AnalysisCrystal Material	1929	44

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