Vernon L. Singleton - Concepedia

Author

Vernon L. Singleton

Also Known As

Singleton, V. L., V L Singleton, V. L. SINGLETON, V. L. Singleton, V.L. SINGLETON, V.L. Singleton, VERNON L. SINGLETON, Vernon L. Singleton

170

Publications

55.9K

Citations

H-Index

105

Concepts

All Affiliations

University of California, Davis

About

Vernon L. Singleton is an author at University of California, Davis specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	34	50	4.3K
2	Engineering	21	28	7.8K
3	Medicine	21	24	31.4K
4	Natural Sciences	12	13	24.2K
5	Management	1	1	14

Vernon L. Singleton

Publications

35.6K

Citations

H-Index

Page 1

	Year	Citations
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents Vernon L. Singleton, Joseph A. Rossi American Journal of Enology and Viticulture Total Phenolic SubstancesChemistryPolyphenolicsTotal PhenolicsBioanalysis	1965	23.6K
Total Phenol Analysis: Automation and Comparison with Manual Methods Karen Slinkard, Vernon L. Singleton American Journal of Enology and Viticulture EngineeringFood AnalysisPolyphenolicsFood ChemistryAgricultural Chemistry	1977	3.1K
Total Phenol Analysis: Automation and Comparison with Manual Methods Karen Slinkard, Vernon L. Singleton American Journal of Enology and Viticulture EngineeringFood AnalysisPolyphenolicsFood ChemistryAgricultural Chemistry	1977	3K
Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications Vernon L. Singleton American Journal of Enology and Viticulture Bioorganic ChemistryEngineeringOrganic ChemistryChemistryPractical Implications	1987	511
The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging H. L. Wildenradt, Vernon L. Singleton American Journal of Enology and Viticulture Volatile AldehydeAldehyde DehydrogenaseWine9s AlcoholLongevityWine Perception	1974	306
Phenolic substances in grapes and wine, and their significance. Vernon L. Singleton, Paul Esau PubMed NutritionPhenolic SubstancesFood AnalysisMeat QualitySensory Science	1969	289
Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine Vernon L. Singleton, M. Salgues, J. Zaya, American Journal of Enology and Viticulture RipeningGrape MustPolyphenolicsOxidative StressFood Chemistry	1985	269
Maturation of Wines and Spirits: Comparisons, Facts, and Hypotheses Vernon L. Singleton American Journal of Enology and Viticulture CultureMaterial CultureWine TastingBeverage IndustryCultural History	1995	250
Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines Veronique F. Cheynier, Eugene K. Trousdale, Vernon L. Singleton, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAltmetric Attention ScorePlant MetabolomicsFood Chemistry	1986	218
Anthocyanin-Tannin Interactions Explaining Differences in Polymeric Phenols Between White and Red Wines Vernon L. Singleton, Eugene K. Trousdale American Journal of Enology and Viticulture Food ChemistryRed WinesPolyphenolicsBotanyRed Wine Differ	1992	187

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