Concepedia

David B. Josephson

DB

14

Publications

1.1K

Citations

14

H-Index

1983

Active since

Affiliations

University of Wisconsin–Madison(Current)

University of Wisconsin System

David B. Josephson is an author at University of Wisconsin–Madison specializing in health sciences, food chemistry, and food preservatives.

Top concepts

HealthFood ChemistryFood PreservativesFlavoromicsFood QualityPharmacologyChemistryBiochemistryNatural SciencesBiology

Publications per year

1983–1991

14

Publications

14

Variations in the occurrences of enzymically derived volatile aroma compounds in salt- and freshwater fish

David B. Josephson, Robert C. Lindsay, D. A. Stuiber · Journal of Agricultural and Food Chemistry · 1984 · 143 citations

Aquatic Food System, Volatile Aroma Compounds, Engineering +14

Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage

Shai Barbut, David B. Josephson, ARTHUR J. MAURER · Journal of Food Science · 1985 · 142 citations

Food Chemistry, Nutrition, Food Bioactive Compound +15

Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors

C. Karahadian, David B. Josephson, Robert C. Lindsay · Journal of Agricultural and Food Chemistry · 1985 · 135 citations

Engineering, Food Analysis, Altmetric Attention Score +17

Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis)

David B. Josephson, Robert C. Lindsay, D. A. Stuiber · Journal of Agricultural and Food Chemistry · 1983 · 125 citations

Engineering, Chemical Composition, Altmetric Attention Score +18

Contribution of Penicillium sp. to the Flavors of Brie and Camembert Cheese

C. Karahadian, David B. Josephson, R.C. Lindsay · Journal of Dairy Science · 1985 · 97 citations · Full text

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