Concepedia

M. A. Joslyn

MA

Statistics

Publications

67

Citations

2.2K

H-Index

26

Active since

1932

Affiliations

University of California, Berkeley(Current)

University of California, Davis

M. A. Joslyn is an author at University of California, Berkeley specializing in food chemistry, engineering, and biochemistry.

Top concepts

Publications per year

1932–1970

67

Publications

67

Ascorbic acid oxidation and browning in apple tissue extracts.

Jessica Ponting, M. A. Joslyn · PubMed · 1948 · 148 citations

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The Growth Depressing and Toxic Effects of Tannins to Chicks

Pran Vohra, F.H. Kratzer, M. A. Joslyn · Poultry Science · 1966 · 143 citations · Full text

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Enzyme-Catalyzed Oxidative Browning of Fruit Products

M. A. Joslyn, Jessica Ponting · Advances in food research · 1951 · 142 citations

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Food Intake Depression and Other Metabolic Effects of Tannic Acid in the Rat

Z. Glick, M. A. Joslyn · Journal of Nutrition · 1970 · 113 citations

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The Molecular Constitution of an Insoluble Polysaccharide from Yeast, Saccharomyces cerevisiae

W. Z. Hassid, M. A. Joslyn, R. M. McCready · Journal of the American Chemical Society · 1941 · 113 citations

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