Concepedia
Statistics
Publications
2
Citations
53
H-Index
Active since
1958
George Rubin is an author specializing in food chemistry, food preservatives, and food quality.
Top concepts
HealthMedicineMetabolismFood SafetyBiochemistryBiosynthesisFood QualityFood ScienceMicrobiologySpectroscopy
Publications per year
1958–1959
Food Tannins Measurement, Determination of Food Tannins by Ultraviolet Spectrophotometry
Joseph L. Owades, George Rubin, Mark Brenner · Journal of Agricultural and Food Chemistry · 1958 · 34 citations
Food Chemistry, Agricultural Chemistry, Food Tannins +13
Nitrogen Metabolism during Fermentation in the Brewing Process. II. Mechanism of Diacetyl Formation
Joseph L. Owades, Lou Maresca, George Rubin · Proceedings Annual meeting - American Society of Brewing Chemists · 1959 · 19 citations
Biosynthesis, Biochemistry, Nitrogen Metabolism +8
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