Concepedia

Richard Scarpellino

RS

Statistics

Publications

6

Citations

242

H-Index

6

Active since

1962

Affiliations

John B. Pierce Laboratory(Current)

Richard Scarpellino is an author at John B. Pierce Laboratory specializing in analytical chemistry, food chemistry, and pharmacology.

Top concepts

PharmacologyFood ChemistryAnalytical ChemistryHealthMedicineChemistryChromatographyEngineeringFlavoromicsFood Safety

Publications per year

1962–1977

6

Publications

6

Gas Chromatographic Separation of 2,4-Dinitrophenylhydrazone Derivatives of Carbonyl Compounds.

Randal J. Soukup, Richard Scarpellino, Ellen. Danielczik · Analytical Chemistry · 1964 · 70 citations

Gas Chromatographic Separation, 2,4-Dinitrophenylhydrazone Derivatives, Molecular Sciences +15

Physiological Mechanisms Involved in Transmitting Flavors and Odors to Milk. I. Contribution of Eructated Gases to Milk Flavor

R. W. Dougherty, W.F. Shipe, G.V. Gudnason et al. · Journal of Dairy Science · 1962 · 50 citations · Full text

Sweet Taste of Water Induced by Artichoke ( <i>Cynara scolymus</i> )

Linda M. Bartoshuk, Chi‐Hang Lee, Richard Scarpellino · Science · 1972 · 43 citations

Food Chemistry, Water Taste Sweet, Sweet Taste +4

Organoleptic techniques in chromatographic food flavor analysis

Thomas H. Parliment, Richard Scarpellino · Journal of Agricultural and Food Chemistry · 1977 · 33 citations

Food Chemistry, Flavoromics, Food Additive +12

Evolution of Volatile Compounds in Ripening Raw and Pasteurized Milk Cheddar Cheese Observed by Gas Chromatography

Richard Scarpellino, F.V. Kosikowski · Journal of Dairy Science · 1962 · 33 citations · Full text

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