D.H. Kleyn - Concepedia

Author

D.H. Kleyn

Rutgers, The State University of New Jersey

Also Known As

D H Kleyn, D. H. KLEYN, D. H. Kleyn, D. Kleyn, D.H. Kleyn, DICK H. KLEYN, Dick H Kleyn, Dick H. Kleyn, J Johnson

Publications

Citations

H-Index

Concepts

All Affiliations

Rutgers, The State University of New Jersey Cornell University

About

D.H. Kleyn is an author at Rutgers, The State University of New Jersey specializing in biochemistry, engineering, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	126
2	Biochemistry	5	5	139
3	Health Sciences	3	3	162
4	Natural Sciences	3	3	64
5	Public Health	1	1	123

D.H. Kleyn

Publications

789

Citations

H-Index

Page 1

	Year	Citations
Off Flavors of Milk: Nomenclature, Standards, and Bibliography W.F. Shipe, R. Bassette, Darrell D. Deane, Journal of Dairy Science Beverage IndustryMarketingNutritionFood Quality	1978	214
Determination of Fat in Raw and Processed Milks by the Gerber Method: Collaborative Study D.H. Kleyn, Joanna M Lynch, D.M. Barbano, Journal of AOAC International NutritionFood AnalysisPrecision DairyBody CompositionBioanalysis	2001	123
Influence of Viable Yogurt Microflora on Digestion of Lactose by the Rat Eugene R. Goodenough, D.H. Kleyn Journal of Dairy Science	1976	63
Consistency and Compositional Characteristics of Commercial Yogurts Jacquelin M. O’Neil, D.H. Kleyn, Lynne B. Hare Journal of Dairy Science	1979	54
Effect of Stage of Lactation, Age of Ewe, Sibling Status, and Sex of Lamb on Gross and Minor Constituents of Dorset Ewe Milk J.E. Wohlt, D.H. Kleyn, G.W. Vandernoot, Journal of Dairy Science	1981	50
IN VITRO DIGESTIBILITY OF PROTEIN IN YOGURT AT VARIOUS STAGES OF PROCESSING ELLEN S. BRESLAW, D.H. Kleyn Journal of Food Science EngineeringIn Vitro FermentationBiochemistryAnimal NutritionFood Digestion	1973	49
Qualitative and Quantitative Changes in Carbohydrates During the Manufacture of Yogurt Eugene R. Goodenough, D.H. Kleyn Journal of Dairy Science	1976	44
CHARACTERIZATION OF LACTASE IMMOBILIZED ON COLLAGEN: CONVERSION OF WHEY LACTOSE BY SOLUBLE AND IMMOBILIZED LACTASE Jack R. Giacin, J. Jakubowski, John Leeder, Journal of Food Science Food ChemistryBiomanufacturingEngineeringBiochemistryNatural Sciences	1974	26
Determination of Lactose by an Enzymatic Method D.H. Kleyn Journal of Dairy Science	1985	26
Chemical properties of thiolated and succinylated caseins E.D. Strange, V.H. Holsinger, D.H. Kleyn Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryFood PreservativesNatural Product SynthesisBiochemistry	1993	26

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