H. D. Naumann

Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamb ^a

ROBERT L. MACY, H. D. Naumann, Milton E. Bailey · Journal of Food Science · 1964 · 72 citations

Molecular weight and protein-precipitating ability of condensed tannins from warm-season perennial legumes

H. D. Naumann, Ann Hagerman, B.D. Lambert et al. · Journal of Plant Interactions · 2013 · 63 citations · Full text

Nutrition, Engineering, Botany +21

Water‐Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamb ^a

ROBERT L. MACY, H. D. Naumann, Milton E. Bailey · Journal of Food Science · 1964 · 51 citations

Water‐Soluble Flavor and Odor Precursors of Meat. 5. Influence of Heating on Acid‐Extractable Non‐Nucleotide Chemical Constituents of Beef, Lamb and Pork

ROBERT L. MACY, H. D. Naumann, Milton E. Bailey · Journal of Food Science · 1970 · 47 citations

Nutrition, Food Analysis, Odor Precursors +17

Evaluation of an Automated Beef Carcass Washing and Sanitizing System under Production Conditions

M. E. Anderson, H.E. Huff, H. D. Naumann et al. · Journal of Food Protection · 1987 · 38 citations · Full text

Production Conditions, Animal Science, Agricultural Economics +5