H. D. Naumann - Concepedia

Author

H. D. Naumann

Also Known As

H D Naumann, H NAUMANN, H Naumann, H. D. NAUMANN, H. D. Naumann, H. DONALD NAUMANN, H. Naumann, H.D. NAUMANN, H.D. Naumann, HARLEY DEAN NAUMANN

Publications

Citations

H-Index

Concepts

All Affiliations

University of Missouri Tarleton State University Texas A&M University Arkansas Agricultural Experiment Station United States Department of Agriculture

About

H. D. Naumann is an author at University of Missouri specializing in health sciences, food safety, and animal science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	13	309
2	Medicine	9	9	233
3	Engineering	7	7	168
4	Education	4	4	88
5	Natural Sciences	3	3	106

H. D. Naumann

Publications

883

Citations

H-Index

Page 1

	Year	Citations
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 <sup>a</sup> ROBERT L. MACY, H. D. Naumann, Milton E. Bailey Journal of Food Science	1964	72
Molecular weight and protein-precipitating ability of condensed tannins from warm-season perennial legumes H. D. Naumann, Ann Hagerman, B.D. Lambert, Journal of Plant Interactions NutritionEngineeringBotanyCondensed TanninsAgricultural Economics	2013	63
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 <sup>a</sup> ROBERT L. MACY, H. D. Naumann, Milton E. Bailey Journal of Food Science	1964	51
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 NutritionFood AnalysisOdor PrecursorsEducationMeat Quality	1970	47
Evaluation of an Automated Beef Carcass Washing and Sanitizing System under Production Conditions M. E. Anderson, H.E. Huff, H. D. Naumann, Journal of Food Protection Production ConditionsAnimal ScienceAgricultural EconomicsSanitizing SystemMeat Quality	1987	38
Serum lipids in humans fed diets containing beef or fish and poultry Michael A. Flynn, B Heine, G B Nolph, American Journal of Clinical Nutrition NutritionLipid NutritionAnimal NutritionPhysiologyFeed Additive	1981	32
Microbial Decontamination and Weight of Carcass Beef as Affected by Automated Washing Pressure and Length of Time of Spray J. D. Crouse, M. E. Anderson, H. D. Naumann Journal of Food Protection Automated Washing PressureMicrobial ContaminationAnimal ScienceEnvironmental EngineeringMicrobial Decontamination	1988	32
Combined and Individual Effects of Washing and Sanitizing on Bacterial Counts of Meat - A Model System M. E. Anderson, R.T. Marshall, W. C. Stringer, Journal of Food Protection Bacterial CountsMicrobial ContaminationAntimicrobial ResistanceModel SystemFood Microbiology	1977	32
Counts of Six Types of Bacteria on Lamb Carcasses Dipped or Sprayed with Acetic Acid at 25° or 55°C and Stored Vacuum Packaged at 0°C M. E. Anderson, H.E. Huff, H. D. Naumann, Journal of Food Protection Microbial HazardMicrobial ContaminationSix TypesMicrobiologyInfection Control	1988	32
Dietary “meats” and serum lipids Michael A. Flynn, H. D. Naumann, G B Nolph, American Journal of Clinical Nutrition Lipid AnalysisNutritionBiochemistryLipid NutritionPhysiology	1982	29

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