J. C. Hughes - Concepedia

Author

J. C. Hughes

Also Known As

J C HUGHES, J. C. HUGHES, J. C. Hughes, J. Carey Hughes, J. Hughes, J.C. Hughes, Jen Hughes, Jessica Hughes, John Hughes

Publications

822

Citations

H-Index

Concepts

All Affiliations

Norwich University Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria National Institute of Agricultural Botany Norwich Research Park University of Huddersfield

About

J. C. Hughes is an author at Norwich University specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	13	494
2	Engineering	7	7	219
3	Medicine	2	2	31
4	Public Health	2	2	69
5	Biochemistry	2	2	90

J. C. Hughes

Publications

744

Citations

H-Index

Page 1

	Year	Citations
The flocculation of bacteria using cationic synthetic flocculants and chitosan J. C. Hughes, D. K. Ramsden, K. C. Symes Biotechnology Techniques EngineeringBiotransformationCationic Synthetic FlocculantsBiotechnologyEnvironmental Biotechnology	1990	66
After‐cooking blackening in potatoes. II.—Core experiments J. C. Hughes, T. Swain Journal of the Science of Food and Agriculture Food ChemistryNatural PigmentsHealth SciencesBlackening PigmentGreen Chemistry	1962	53
Texture of cooked potato I.—Introduction D. J. Linehan, J. C. Hughes Journal of the Science of Food and Agriculture Food PhysicChemical CompositionMechanical EngineeringCooked Potato I.—introductionFood Texture	1969	53
Texture of cooked potatoes: Relationship between the compressive strength of cooked potato disks and release of pectic substances J. C. Hughes, Richard M. Faulks, Alex Grant Journal of the Science of Food and Agriculture Cooked PotatoesCalcium ChlorideCooked Potato DisksFood PhysicAgricultural Economics	1975	49
After‐cooking blackening in potatoes. III.—Examination of the interaction of factors by in vitro experiments J. C. Hughes, T. Swain Journal of the Science of Food and Agriculture EngineeringFood AnalysisPlant PathologyChemistryFood Chemistry	1962	48
Texture of cooked potato II.—Relationships between intercellular adhesion and chemical composition of the tuber D. J. Linehan, J. C. Hughes Journal of the Science of Food and Agriculture Food ChemistryPlant PhysiologyEngineeringOsmotic StressBiochemistry	1969	42
After‐cooking blackening in potatoes. I.—Introduction and analytical methods J. C. Hughes, John E. Ayers, T. Swain Journal of the Science of Food and Agriculture Food ChemistryAgricultural ChemistryVegetable ProductionFood AnalysisTotal Phenols	1962	41
Texture of cooked potatoes: The effect of ions and ph on the compressive strength of cooked potatoes J. C. Hughes, Alex Grant, Richard M. Faulks Journal of the Science of Food and Agriculture Food ChemistryNutritionCooked PotatoesIon ExchangeFood Physic	1975	40
Texture of cooked potato: III.—Intercellular adhesion of chemically treated tuber sections D. J. Linehan, J. C. Hughes Journal of the Science of Food and Agriculture Food ChemistryTuber SectionsCementationCement ManufactureIntercellular Adhesion	1969	37
Factors influencing the quality of ware potatoes. 2. Environmental factors J. C. Hughes Potato Research Quality DeteriorationWare PotatoesSustainable AgricultureCrop ProtectionFood Production	1974	36

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