Betty M. Watts - Concepedia

Concepedia

Author

Betty M. Watts

Florida State University

Also Known As

B. M. Watts, BETTY M. WATTS, Betty M. Watts

47

Publications

4.8K

Citations

22

H-Index

55

Concepts

All Affiliations

Florida State University Syracuse University Washington State University

BM

About

Betty M. Watts is an author at Florida State University specializing in health sciences, biochemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	20	4K
2	Medicine	14	15	1.1K
3	Natural Sciences	3	3	88
4	Engineering	2	2	76
5	Public Health	1	1	25

Betty M. Watts

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35

Publications

4.8K

Citations

22

H-Index

	Year	Citations
A distillation method for the quantitative determination of malonaldehyde in rancid foods Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN, Journal of the American Oil Chemists Society Food ChemistryNutritionRancid FoodsImproved Distillation MethodFood Analysis	1960	2.8K
The Use of Reflectance Spectrophotometry for the Assay of Raw Meat Pigments Margaret R. Stewart, Marelynn W. Zipser, Betty M. Watts Journal of Food Science Raw Meat PigmentsFood AnalysisMeat QualitySpectrochemical AnalysisFood Chemistry	1965	220
Oxidative Rancidity and Discoloration in Meat Betty M. Watts Advances in food research Food ChemistryOxidative RancidityMeat PackagingMicrobiologyMeat Quality	1954	152
RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATION <sup>a,</sup> <sup>b</sup> MARGARET T. YOUNATHAN, Betty M. Watts Journal of Food Science	1959	135
Determination of Malonaldehyde by Ultraviolet Spectrophotometry <sup>a</sup> Tai-Wan Kwon, Betty M. Watts Journal of Food Science	1963	116
The Antioxidant Activity of Vegetable Extracts I. Flavone Aglycones <sup>a</sup> DAN E. PRATT, Betty M. Watts Journal of Food Science	1964	115
Enzymatic Reducing Pathways in Meat Betty M. Watts, Jean Kendrick, Marelynn W. Zipser, Journal of Food Science Metmyoglobin ReductionBiochemistryAnimal NutritionBioanalysisPhysiology	1966	115
Enzymatic Reduction of Metmyoglobin by Ground Beef Margaret R. Stewart, BOBBIE K. HUTCHINS, Marelynn W. Zipser, Journal of Food Science Food AnalysisMeat QualityFood ChemistryBioanalysisRib Eye Muscle	1965	104
OXIDATION OF TISSUE LIPIDS IN COOKED PORK <sup>a</sup> MARGARET T. YOUNATHAN, Betty M. Watts Journal of Food Science	1960	97
Evaluation of Lipid Oxidation in Plant Tissues K.S. Rhee, Betty M. Watts Journal of Food Science Lipid AnalysisTba TestBotanyFood AnalysisOxidative Stress	1966	76

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