Marjorie P. Penfield

Author

Also Known As

M P Penfield, M. P. PENFIELD, M. P. Penfield, M. PENFIELD, M.P. PENFIELD, M.P. Penfield, MARJORIE P. PENFIELD, Marjorie P Penfield, Marjorie P. Penfield, Marjorie Penfield

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

University of Tennessee at Knoxville Virginia Tech

About

Marjorie P. Penfield is an author at University of Tennessee at Knoxville specializing in health sciences, nutrition, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	20	636
2	Engineering	10	10	308
3	Public Health	8	8	296
4	Medicine	2	2	114
5	Education	1	1	13

Marjorie P. Penfield

Publications

Citations

H-Index

Page 1

	Year	Citations
Unrefined, Dried Apple Pomace as a Potential Food Ingredient K.J. CARSON, J. L. COLLINS, Marjorie P. Penfield Journal of Food Science Food ChemistryNutritionHunter ColorEngineeringFood Composition	1994	115
Application of Chitosan Films Enriched with Oregano Essential Oil on Bologna – Active Compounds and Sensory Attributes Shuang Chi, Slavoljub Živanović, Marjorie P. Penfield Food Science and Technology International Edible FilmFood PackagingFood AnalysisOregano Essential OilFood Chemistry	2006	87
Appalachian adolescents' eating patterns and nutrient intakes Jean D. Skinner, Nancy N. Salvetti, Janie M. Ezell, Journal of the American Dietetic Association NutritionAdolescent NutritionChildren's Eating BehaviorPublic Health NutritionNutrition Education	1985	70
CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMlTENDlNOSUS MUSCLE HEATED AT TWO RATES Marjorie P. Penfield, Bernadine H. Meyer Journal of Food Science Animal PhysiologyMuscle InjuryAnimal ScienceAnimal ProductionMeat Quality	1975	69
Nutrient intakes and foods selected by college students: Comparisons among subgroups divided by energy intake Jennifer F. Hernon, Jean D. Skinner, Frances Andrews, Journal of the American Dietetic Association NutritionBody CompositionCollege StudentsPublic Health NutritionNutrition Education	1986	59
CAPSAICIN HEAT INTENSITY ‐ CONCENTRATION, CARRIER, FAT LEVEL, AND SERVING TEMPERATURE EFFECTS Robert F. Baron, Marjorie P. Penfield Journal of Sensory Studies Food ChemistryNutritionTraining MethodFood AnalysisFat Level	1996	54
Flavor and Storage Stability of Potato Chips Fried in Cottonseed and Sunflower Oils and Palm Olein/Sunflower Oil Blends Philipus Pangloli, S. L. Melton, J. L. COLLINS, Journal of Food Science EngineeringFlavoromicsFood AnalysisGreen ChemistryFood Preservation	2002	47
THE EFFECT OF GLASS SHAPE ON THE CONCENTRATION OF POLYPHENOLIC COMPOUNDS AND PERCEPTION OF MERLOT WINE K. Russell, Slavoljub Živanović, William C. Morris, Journal of Food Quality Food ChemistryPolyphenolicsSensory Science (Food Sensory Science)FlavoromicsFood Analysis	2005	42
Perception of Heat in Cheese Sauces as Affected by Capsaicin Concentration, Fat Level, Fat Mimetic and Time Lou Ann Carden, Marjorie P. Penfield, Arnold M. Saxton Journal of Food Science Ppm CapsaicinNutritionFood AnalysisHeat IntensityFat Level	1999	39
Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory Perception Susan E. Duncan, G.L. Christen, Marjorie P. Penfield Journal of Food Science Food ChemistryNutritionStorage TimeFlavoromicsAcid Degree Value	1991	33

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