C.L. Duitschaever - Concepedia

Author

C.L. Duitschaever

University of Guelph

Also Known As

C. Duitschaever, C. L. DUITSCHAEVER, C. L. Duitschaever, C.L. Duitschaever, Cyriel Louis Duitschaever, C L Duitschaever

Publications

486

Citations

H-Index

Concepts

All Affiliations

University of Guelph

About

C.L. Duitschaever is an author at University of Guelph specializing in health sciences, food safety, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	235
2	Medicine	6	6	202
3	Engineering	3	3	84
4	Language Studies	1	1	20
5	Natural Sciences	1	1	18

C.L. Duitschaever

Publications

417

Citations

H-Index

Page 1

	Year	Citations
High-performance liquid chromatographic detection and quantitation of amines in must and wine Carole Buteau, C.L. Duitschaever, G. C. Ashton Journal of Chromatography A Food ChemistryChemical MeasurementMedicineAnalytical ChemistryLiquid Chromatography	1984	72
A Study of the Biogenesis of Amines in a Villard Noir Wine Carole Buteau, C.L. Duitschaever, G. C. Ashton American Journal of Enology and Viticulture Bioorganic ChemistryEngineeringVillard Noir WineSecondary MetaboliteOrganic Chemistry	1984	48
BACTERIOLOGICAL QUALITY OF RAW REFRIGERATED GROUND BEEF C.L. Duitschaever, David Arnott, D.H. Bullock Journal of Milk and Food Technology Microbial ContentMicrobial ContaminationFoodborne IllnessFood MicrobiologyVeterinary Microbiology	1973	42
MICROBIOLOGICAL EVALUATION OF YOGURT PRODUCED COMMERCIALLY IN ONTARIO David Arnott, C.L. Duitschaever, D.H. Bullock Journal of Milk and Food Technology Mold CountPathogenic MicrobiologyFood FermentationMicrobial ContaminationQuantitative Microbiology	1974	38
Functional Properties of Non-Wheat Flour Substitutes in Composite Flours. II. Amylolytic Susceptibility of Non-Wheat Starches V.F. Rasper, Gregory E. Perry, C.L. Duitschaever Canadian Institute of Food Science and Technology Journal Food ChemistryAmylolytic SusceptibilityFunctional PropertyNon-wheat Flour SubstitutesGrain Quality	1974	34
Incidence of Salmonella in Retailed Raw Cut-Up Chicken C.L. Duitschaever Journal of Food Protection MedicineFoodborne IllnessPoultry DiseaseFood MicrobiologyPoultry Farming	1977	25
Bacteriological Evaluation of Retail Ground Beef, Frozen Beef Patties, and Cooked Hamburger C.L. Duitschaever, D.H. Bullock, David Arnott Journal of Food Protection Meat PackagingCooked HamburgerBacteriological EvaluationRetail Ground BeefFood Microbiology	1977	22
The Use of Pure Cultures for the Preparation of Kushuk F.F. Al-Nouri, C.L. Duitschaever, J.M. deMan Canadian Institute of Food Science and Technology Journal BiomanufacturingEast Asian StudiesPure CulturesEast Asian LanguagesLanguage Studies	1974	20
Microscopic studies of the microflora of kefir grains and of kefir made by different methods C.L. Duitschaever, Nicole Kemp, A. K. Smith Milk science international/Milchwissenschaft Prepare SelonEngineeringMicrofabricationMicroscopic StudiesBiotechnology	1988	19
Stability of the o-phthalaldehyde-histamine complex Carole Buteau, C.L. Duitschaever, G. C. Ashton Journal of Chromatography A BiochemistryNatural SciencesMolecular ComplexChemistryO-phthalaldehyde-histamine Complex	1981	18

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