Concepedia

J. L. COLLINS

JL

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Publications

38

Citations

1.1K

H-Index

19

Active since

1931

Affiliations

University of Tennessee at Knoxville(Current)

University of Hawaii System

NOAA National Marine Fisheries Service

J. L. COLLINS is an author at University of Tennessee at Knoxville specializing in food chemistry, health sciences, and food quality.

ORCID

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Publications per year

1931–2018

38

Publications

38

Unrefined, Dried Apple Pomace as a Potential Food Ingredient

K.J. CARSON, J. L. COLLINS, Marjorie P. Penfield · Journal of Food Science · 1994 · 115 citations

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The pineapple: botany, cultivation and utilization.

J. L. COLLINS · Andalas University Repository (Andalas University) · 1961 · 93 citations

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Chemical, Physical and Sensory Attributes of Noodles with Added Sweetpotato and Soy Flour

J. L. COLLINS, Philipus Pangloli · Journal of Food Science · 1997 · 62 citations

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CHANGES IN TRYPSIN INHIBITORY ACTIVITY IN SOME SOYBEAN VARIETIES DURING MATURATION AND GERMINATION

J. L. COLLINS, Gertrude Sanders · Journal of Food Science · 1976 · 62 citations

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Supercritical carbon dioxide extraction of caffeine from guaraná

C.B. Mehr, Rasmita Biswal, J. L. COLLINS et al. · The Journal of Supercritical Fluids · 1996 · 54 citations

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