A. Dinsmoor Webb - Concepedia

Author

A. Dinsmoor Webb

Also Known As

A. D. WEBB, A. D. Webb, A. DINSMOOR WEBB, A. Dinsmoor Webb, A. Dinsmoor. Webb, A.D. Webb, A.Dinsmoor Webb, Alice Webb, Webb, A. D.

104

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

University of California, Davis

About

A. Dinsmoor Webb is an author at University of California, Davis specializing in food chemistry, health sciences, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	33	772
2	Medicine	14	16	393
3	Engineering	12	14	307
4	Natural Sciences	10	11	225
5	Arts	1	1	25

A. Dinsmoor Webb

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Mutations in Spliceosomal Genes PPIL1 and PRP17 Cause Neurodegenerative Pontocerebellar Hypoplasia with Microcephaly Guoliang Chai, A. Dinsmoor Webb, Chen Li, Neuron Neurodegenerative DiseasesGenome InstabilityDevelopmental BiologyGenetic DisorderGenetics	2020	55
Lactones in Wines--A Review Carlos J. Müller, Richard E. Kepner, A. Dinsmoor Webb American Journal of Enology and Viticulture Food ChemistryMany Volatile ConstituentsFood FermentationFood QualityPhytochemical	1973	53
Chemical Characterization of Wines Fermented with Various Malo-lactic Bacteria Gordon J. Pilone, Ralph E. Kunkee, A. Dinsmoor Webb Applied Microbiology	1966	47
Identification of acetic acid as an acylating agent of anthocyanin pigments in grapes D. W. Anderson, Donald E. Gueffroy, A. Dinsmoor Webb, Phytochemistry Food ChemistryBiosynthesisEngineeringBiochemistryAnthocyanin Pigments	1970	45
Identification of 4-Hydroxy-3-Methyloctanoic Acid Gamma-Lactone [5-Butyl-4-Methyldihydro-2-(3H)-Furanone] as a Volatile Component of Oak-Wood-Aged Wines of Vitis Vinifera Var. `Cabernet Sauvignon' Richard E. Kepner, A. Dinsmoor Webb, Carlos J. Müller American Journal of Enology and Viticulture Food ChemistryFlavoromicsBiochemistryVitis Vinifera VarTannin	1972	45
Composition of Typical Grape Brandy Fusel Oil A. Dinsmoor Webb, Richard E. Kepner, Robert M. Ikeda Analytical Chemistry Food ChemistryAltmetricsQuantitative MethodsD. WebbEngineering	1952	44
Acetic-Acid-Acylated Anthocyanin Pigments in the Grape Skins of a Number of Varieties of Vitis Vinifera Ronald A. Fong, Richard E. Kepner, A. Dinsmoor Webb American Journal of Enology and Viticulture Food ChemistryBiologyCarotenoidBotanyNatural Sciences	1971	42
Identification of 3-(Methylthio)-Propanol as an Aroma Constituent in `Cabernet Sauvignon' and `Ruby Cabernet' Wines Carlos J. Müller, Richard E. Kepner, A. Dinsmoor Webb American Journal of Enology and Viticulture Food ChemistryBiosynthesisFood PreservativesFood FermentationIn Vitro Fermentation	1971	36
Sherry Aroma. VI. Some Volatile Components of Flor Sherry of Spanish Origin. Neutral Substances A. Dinsmoor Webb, Richard E. Kepner, Linda Maggiora American Journal of Enology and Viticulture FlavoromicsChemical CompositionFood AnalysisPantoyl LactoneVolatile Components	1967	35
Identification of two isomers of 4,5-dihydroxyhexanoic acid gamma lactone in Californian and Spanish flor sherries Carlos J. Müller, Linda Maggiora, Richard E. Kepner, Journal of Agricultural and Food Chemistry Bioorganic ChemistryFood AnalysisAltmetric Attention ScoreFood ContaminantOrganic Chemistry	1969	34

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