E. E. Burns - Concepedia

Author

E. E. Burns

Texas A&M University

Also Known As

E. Burns, E. E. BURNS, E. E. Burns, E.E. BURNS, Edward Burns, Edward E. Burns

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Texas A&M University Texas A&M University System Rowan University Arkansas Agricultural Experiment Station University of Craiova

About

E. E. Burns is an author at Texas A&M University specializing in food chemistry, botany, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	293
2	Health Sciences	10	10	334
3	Natural Sciences	5	5	232
4	Medicine	3	3	175
5	Public Health	3	3	91

E. E. Burns

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars ( <i>Capsicum annuum</i> ) and Processed Jalapeños Luke R. Howard, Robert Smith, A. Wagner, Journal of Food Science	1994	229
Variability in Sugars, Acids, Firmness, and Color Characteristics of 12 Peach Genotypes David Byrne, Aleksander N. Nikolic, E. E. Burns Journal of the American Society for Horticultural Science BiologyFood ChemistryMesocarp FirmnessBotanyNatural Sciences	1991	115
Use of sunflower seed in food products James A. Robertson, E. E. Burns C R C Critical Reviews in Food Science and Nutrition Food ChemistryNutritionSunflower SeedWhole Sunflower KernelsEngineering	1975	70
CHEMICAL AND PHYSICAL PROPERTIES OF SELECTED ACORNS R. P. Ofcarcik, E. E. Burns Journal of Food Science Food ChemistryPlant AnalysisBotanyTanninTwelve Oak Species	1971	63
SELECTED FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL (Helianthus annuus) Vernon Huffman, Chia-Hang Lee, E. E. Burns Journal of Food Science Food ChemistryNutritionFood CompositionBotanyNutritive Value	1975	63
FACTORS AFFECTING CHLOROGENIC, QUINIC AND CAFFEIC ACID LEVELS IN SUNFLOWER KERNELS Jose Vicente Pomenta, E. E. Burns Journal of Food Science Food ChemistryBiosynthesisEngineeringSunflower SeedsBotany	1971	62
Effects of Microwave, Steam and Water Blanching on Freeze‐Dried Spinach N. M. QUENZER, E. E. Burns Journal of Food Science Food ChemistryAscorbic AcidMicrowave BlanchingAbstract Microwave EnergyFood Preservation	1981	54
SOME FACTORS AFFECTING PINTO BEAN QUALITY N. M. QUENZER, Vernon Huffman, E. E. Burns Journal of Food Science Food ChemistryNutritionPinto CultivarsBotanyHealth Sciences	1978	51
VOLATILE COMPONENTS AND PUNGENCY IN FRESH AND PROCESSED JALAPENO PEPPERS Vernon Huffman, E. R. SCHADLE, B. Villalón, Journal of Food Science Food ChemistryCultivar J100Gas Chromatography‐mass SpectrometryFlavoromicsFood Analysis	1978	51
COLOR EVALUATION OF SELECTED CAPSICUMS B. J. Nagle, B. Villalón, E. E. Burns Journal of Food Science Food ChemistryColor IntensityPlant AnalysisNatural PigmentsCarotenoid	1979	33

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