Carlos A. Kantt

Statistics

Publications

Citations

222

H-Index

Active since

1991

Affiliations

University of Illinois Urbana-Champaign(Current)

Urbana University

Oregon State University

General Mills (United States)

Carlos A. Kantt is an author at University of Illinois Urbana-Champaign specializing in food science, cheese chemistry, and magnetic resonance imaging.

Publications per year

1991–1998

Publications

Simultaneous Determination of Sugars and Organic Acids in Cheddar Cheese by High‐Performance Liquid Chromatography

Jorge Bouzas, Carlos A. Kantt, F. W. Bodyfelt et al. · Journal of Food Science · 1991 · 122 citations

Agriculture, Biochemistry, Food Science +14

Time and Temperature Influence on Chemical Aging Indicators for a Commercial Cheddar Cheese

Jorge Bouzas, Carlos A. Kantt, F. W. Bodyfelt et al. · Journal of Food Science · 1993 · 40 citations

Agriculture, Dairy Science, Food Science +17

Temperature Mapping of Particles During Aseptic Processing with Magnetic Resonance Imaging

Carlos A. Kantt, Shelly J. Schmidt, Charles E. Sizer et al. · Journal of Food Science · 1998 · 28 citations

Engineering, Food Science, Mechanical Engineering +14

Temperature Measurement of Foods Using Chemical Shift Magnetic Resonance Imaging as Compared with T1‐weighted Temperature Mapping

Carlos A. Kantt, Andrew Webb, J. B. Litchfield · Journal of Food Science · 1997 · 21 citations

Medicine, Food Science, Diagnostic Imaging +8

Glucose Oxidase/Catalase Solution for On‐board Control of Shrimp Microbial Spoilage: Model Studies

Carlos A. Kantt, Jorge Bouzas, M. Dondero et al. · Journal of Food Science · 1993 · 11 citations

Life Sciences, Biotechnology, Microbiology +13

1–5 of 5