J.R. Vercellotti - Concepedia

Author

J.R. Vercellotti

Also Known As

J R Vercellotti, J VERCELLOTTI, J Vercellotti, J. R. VERCELLOTTI, J. R. Vercellotti, J. Vercellotti, J.R. VERCELLOTTI, J.R. Vercellotti, JR Vercellotti

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

Virginia Tech University of Tennessee at Knoxville Southern Regional Research Center National Peanut Research Laboratory Agricultural Research Service

About

J.R. Vercellotti is an author at Virginia Tech specializing in biochemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	11	331
2	Health Sciences	10	10	1.1K
3	Biochemistry	10	10	308
4	Medicine	9	9	821
5	Natural Sciences	9	9	224

J.R. Vercellotti

Publications

Citations

H-Index

Page 1

	Year	Citations
Fermentation of mucin and plant polysaccharides by strains of Bacteroides from the human colon A A Salyers, J.R. Vercellotti, S E West, Applied and Environmental Microbiology Food ChemistryDysbiosisFood FermentationBacteroides SpeciesBiotechnology	1977	672
Fermentation of mucins and plant polysaccharides by anaerobic bacteria from the human colon A A Salyers, S E West, J.R. Vercellotti, Applied and Environmental Microbiology ProbioticFood FermentationOnly MucinMedicineMicrobial Ecology	1977	475
Chemical and Instrumental Analyses of Warmed‐Over Flavor in Beef Allen J. St. Angelo, J.R. Vercellotti, Marc Legendre, Journal of Food Science FlavoromicsFood AnalysisMeat QualityFood ChemistryBioanalysis	1987	162
Degradation of Sucrose, Glucose and Fructose in Concentrated Aqueous Solutions Under Constant pH Conditions at Elevated Temperature Gillian Eggleston, J.R. Vercellotti Journal of Carbohydrate Chemistry EngineeringElevated TemperatureDegradation ReactionSolution (Chemistry)Food Chemistry	2000	91
Breakdown of mucin and plant polysaccharides in the human colon J.R. Vercellotti, A A Salyers, W. S. Bullard, Canadian Journal of Biochemistry NutritionGlycobiologyGastroenterologyPathologyPolysaccharide	1977	83
Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion Arthur M. Spanier, J.R. Vercellotti, C. James Journal of Food Science NutritionBivariate PlotsFlavoromicsFood AnalysisAgricultural Economics	1992	65
Two Disaccharides from Carboxyl-Reduced Heparin. The Linkage Sequence in Heparin<sup>1</sup> M. L. Wolfrom, J.R. Vercellotti, Derek Horton The Journal of Organic Chemistry Linkage SequenceBiosynthesisEngineeringBiochemistryNatural Sciences	1964	51
Methylation Studies on Carboxyl-Reduced Heparin. 2-Amino-2-deoxy-3,6-di-O-methyl-α-D-glucopyranose from the Methylation of Chitosan<sup>1</sup> M. L. Wolfrom, J.R. Vercellotti, Derek Horton The Journal of Organic Chemistry Bioorganic ChemistryEngineeringGlycobiologyAltmetric Attention ScoreMolecular Biology	1964	33
Effects of Salts on the Initial Thermal Degradation of Concentrated Aqueous Solutions of Sucrose<sup>1</sup> Gillian Eggleston, J.R. Vercellotti, L. A. Edy, Journal of Carbohydrate Chemistry EngineeringPure SucroseDegradation ReactionThermal ProcessingChemistry	1996	32
Glycosyl chlorides through reaction with zinc chloride-thionyl chloride Vickey D. Grob, T.G. Squires, J.R. Vercellotti Carbohydrate Research Organic ChemistryGlycosyl ChloridesChemistryGlycosylation	1969	27

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