J. G. Ponte - Concepedia

Author

J. G. Ponte

Kansas State University

Also Known As

J. G. PONTE, J. G. PONTE JR, J. G. Ponte, J. Ponte, J.G. PONTE, J.G. Ponte

Publications

903

Citations

H-Index

Concepts

All Affiliations

Kansas State University Continental (United States)

About

J. G. Ponte is an author at Kansas State University specializing in agricultural economics, food quality, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	318
2	Engineering	2	2	42
3	Business	1	1	17
4	Public Health	1	1	114
5	Civil Engineering	1	1	24

J. G. Ponte

Publications

823

Citations

H-Index

Page 1

	Year	Citations
Staling of white pan bread: Fundamental causes∗ K. Kulp, J. G. Ponte, B.L. D'Appolonia C R C Critical Reviews in Food Science and Nutrition NutritionFood AnalysisFood BiophysicsFood ChemistryFood Sciences	1981	180
Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran W.-M Wang, C. F. Klopfenstein, J. G. Ponte Europe PMC (PubMed Central) NutritionDietary FiberHealth SciencesGrain StorageFood Engineering	1993	114
Handbook of breadmaking technology J. G. Ponte Trends in Food Science & Technology Agricultural EconomicsFood Technology	1991	99
Separation of sugars by thin-layer chromatography V.A. De Stefanis, J. G. Ponte Journal of Chromatography A Separation ScienceAnalytical ChemistrySeparation TechniqueThin-layer ChromatographyChromatographic Analysis	1968	93
The History of Blood Gases, Acids and Bases J. G. Ponte British Journal of Anaesthesia Blood GasesOrgan PhysiologyHistory Of SciencePhysiologyClinical Chemistry	1987	68
Effects of addition of Great Northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread. Shridhar K. Sathe, J. G. Ponte, P. D. RANGNEKAR, NutritionProtein ConcentratesFood StructureRheological PropertiesAgricultural Economics	1981	53
Binding of crumb softeners and dough strengtheners during breadmaking. V.A. De Stefanis, J. G. Ponte, Frank H. Y. Chung, Food ChemistryFood StructureDough Strengtheners	1977	42
Studies on the breadmaking properties of wheat-flour nonpolar lipids. De Stefanis V A, J. G. Ponte Food ChemistryFood StructureGrain QualityWheat-flour Nonpolar Lipids	1976	42
Dynamic rheological properties of bread crumb. I: Effects of storage time, temperature, and position in the loaf J. N. Persaud, J. M. Faubion, J. G. Ponte Europe PMC (PubMed Central) Rheological MeasurementEngineeringMechanicsCivil EngineeringMechanical Engineering	1990	24
Storage stability of gluten-fortified frozen dough Z. J. Wang, J. G. Ponte Cereal Foods World Shelf LifeFood PreservationFood EngineeringGluten-fortified FrozenFood Storage	1995	24

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