Concepedia

J. J. Bertino

JJ

4

Publications

153

Citations

4

H-Index

1966

Active since

Affiliations

Cornell University(Current)

New York State Department of Agriculture and Markets

J. J. Bertino is an author at Cornell University specializing in food chemistry, botany, and health sciences.

Top concepts

Food ChemistryBotanyHealthCalibrationMeasurementFood QualityWine StudiesWine TastingNatural Pigments

Publications per year

1966–1970

4

Publications

4

The Relation of Anthocyanin Composition to Color Stability of New York State Wines

Willard B. Robinson, L. D. Weirs, J. J. Bertino et al. · American Journal of Enology and Viticulture · 1966 · 68 citations

Food Chemistry, Natural Pigments, Color Stability +9

The Stability of Wine Anthocyanins on Exposure to Heat and Light

J. P. VAN BUREN, J. J. Bertino, Willard B. Robinson · American Journal of Enology and Viticulture · 1968 · 50 citations

Food Chemistry, Tannin, Wine Anthocyanins +6

A Comparative Study of the Anthocyanin Pigment Composition in Wines Derived from Hybrid Grapes

J. P. VAN BUREN, J. J. Bertino, John Einset et al. · American Journal of Enology and Viticulture · 1970 · 25 citations

Food Chemistry, Color Intensity, Carotenoid +8

Objective Measurement and Specification of Color in Red Wines

Willard B. Robinson, J. J. Bertino, Joanne Whitcombe · American Journal of Enology and Viticulture · 1966 · 10 citations

Food Chemistry, Color Reproduction, Measurement +7

Rows per page

1–4 of 4