Concepedia

D. L. DOWNING

DL

13

Publications

458

Citations

12

H-Index

1971

Active since

Affiliations

Cornell University(Current)

New York State Department of Agriculture and Markets

New York State College of Agriculture & Life Sciences

D. L. DOWNING is an author at Cornell University specializing in food quality, health sciences, and engineering.

Top concepts

Food QualityHealthEngineeringFood SafetyFood ChemistryFood ProcessingPublic HealthFood TechnologyPlant PathologyFood Engineering

Publications per year

1971–1997

13

Publications

13

Effect of Methyl Ester Content on Heat Degradation of Chelator‐Soluble Carrot Pectin

Tanaboon Sajjaanantakul, J. P. VAN BUREN, D. L. DOWNING · Journal of Food Science · 1989 · 128 citations

Food Chemistry, Engineering, Natural Polymer +13

Heat Resistance of Eurotium herbariorum, a Xerophilic Mold

D. F. Splittstoesser, J.M. LAMMERS, D. L. DOWNING et al. · Journal of Food Science · 1989 · 49 citations

Biology, Grape Preserves, Brix Juice +11

Infinite dilution activity coefficients of apple juice aroma compounds

Martin F. Sancho, M.A. Rao, D. L. DOWNING · Journal of Food Engineering · 1997 · 46 citations · Full text

Food Chemistry, Inert Gas, Flavoromics +14

Influence of Titratable Acidity and pH on Intensity of Sourness of Citric, Malic, Tartaric, Lactic and Acetic Acids Solutions and on the Overall Acceptability of Imitation Apple Juice

M.Y. CoSeteng, M. R. McLELLAN, D. L. DOWNING · Canadian Institute of Food Science and Technology Journal · 1989 · 42 citations

Food Chemistry, Food Analysis, Titratable Acidity +8

Effect of cations on heat degradation of chelator-soluble carrot pectin

Tanaboon Sajjaanantakul, J. P. VAN BUREN, D. L. DOWNING · Carbohydrate Polymers · 1993 · 36 citations

Rows per page

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