C. W. Weber - Concepedia

Author

C. W. Weber

University of Arizona

Also Known As

C W WEBER, C W Weber, C Weber, C. W. WEBER, C. W. Weber, C. Weber, C.W Weber, C.W. WEBER, C.W. Weber, CHARLES W. WEBER

146

Publications

2.8K

Citations

H-Index

146

Concepts

All Affiliations

University of Arizona Technical University of Denmark

About

C. W. Weber is an author at University of Arizona specializing in nutrition, public health, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	22	746
2	Health Sciences	16	21	650
3	Medicine	14	17	561
4	Education	9	9	185
5	Arts	1	1	10

C. W. Weber

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
Simultaneous determination of tissue tocopherols, tocotrienols, ubiquinols, and ubiquinones Marco Podda, C. W. Weber, Maret G. Traber, Journal of Lipid Research	1996	342
Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans Daisy G. Gualberto, Christine J. Bergman, Massoud Kazemzadeh, Plant Foods for Human Nutrition	1997	129
The coenzyme Q10 content of the average Danish diet. C. W. Weber, Anette Bysted, G Hłlmer PubMed NutritionDietary ExposureFood AnalysisExperimental NutritionDanish Population	1997	123
Nutrient Constituents from Eight Lines of Naked Seed Squash (<i>Cucurbita pepo</i> L.) Ahmed Idouraine, Edwin A. Kohlhepp, C. W. Weber, Journal of Agricultural and Food Chemistry NutritionEngineeringBotanyChemical CompositionFood Analysis	1996	93
The nutritional and chemical evaluation of Chia seeds C. W. Weber, Howard Scott Gentry, Edwin A. Kohlhepp, Ecology of Food and Nutrition Food ChemistryNutritionBiologyBiosynthesisEngineering	1991	84
Extraction and fractionation of insoluble fiber from five fiber sources Saffiatu S. Claye, Ahmed Idouraine, C. W. Weber Food Chemistry Fiber ScienceFiber ChemistryFiber StructureFiber Sources	1996	72
Hair analysis of trace minerals in human subjects as influenced by age, sex, and contraceptive drugs SUSAN B. DEEMING, C. W. Weber American Journal of Clinical Nutrition BioanalysisTrace MineralsGynecologyAnalytical ChemistryToxicology	1978	66
Development of a high-temperature-dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L.) Walp). Cooking quality, color, and sensory evaluation Christian Bergman, Daisy G. Gualberto, C. W. Weber Food ChemistryNutritionFood CompositionAnimal NutritionFood Analysis	1994	63
Thermal inactivation of tepary bean (Phaseolus acutifolius), soybean and lima bean protease inhibitors: effect of acidic and basic pH Magdi A. Osman, Phyllis M. Reid, C. W. Weber Food Chemistry Food ChemistryAgricultural ChemistryEngineeringBiochemistryFood Biophysics	2002	60
Tepary Bean Flour, Albumin and Globulin Fractions Functional Properties Compared with Soy Protein Isolate Ahmed Idouraine, Susana Bojorquez de. Yensen, C. W. Weber Journal of Food Science Food ColloidNutritionEngineeringTepary Bean FlourFoaming Properties	1991	59

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