ARTHUR J. MAURER - Concepedia

Author

ARTHUR J. MAURER

University of Wisconsin–Madison

Also Known As

ARTHUR J. MAURER, Arthur J. Maurer

Publications

374

Citations

H-Index

Concepts

All Affiliations

University of Wisconsin–Madison

About

ARTHUR J. MAURER is an author at University of Wisconsin–Madison specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	357
2	Medicine	3	3	178
3	Engineering	1	1	13
4	Allergy	1	1	14
5	Biochemistry	1	1	22

ARTHUR J. MAURER

Publications

368

Citations

H-Index

Page 1

	Year	Citations
Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage Shai Barbut, David B. Josephson, ARTHUR J. MAURER Journal of Food Science Food ChemistryNutritionFood Bioactive CompoundMedicineAbstract Rosemary Oleoresin	1985	142
Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters Shai Barbut, ARTHUR J. MAURER, Robert C. Lindsay Journal of Food Science NutritionFood AnalysisAbstract Turkey FrankfurtersFood ChemistryStandard Formulation	1988	94
Quality Characteristics of Hydrocolloid‐added Oven‐Roasted Turkey Breasts BILIG BATER, Olivier Descamps, ARTHUR J. MAURER Journal of Food Science Food ChemistryNutritionQuality CharacteristicsAnimal NutritionFood Analysis	1992	50
Kappa‐Carrageenan Effects on the Gelation Properties of Simulated Oven‐roasted Turkey Breast Juice BILIG BATER, Olivier Descamps, ARTHUR J. MAURER Journal of Food Science Food ChemistryNutritionBiomanufacturingSoluble ProteinBiochemistry	1992	22
Effects of Varying Levels of Chloride Salts on Clostridium Botulinum Toxin Production in Turkey Frankfurters Shai Barbut, Nobumasa Tanaka, ARTHUR J. MAURER Journal of Food Science Sodium ChlorideToxinologyFood ContaminantTurkey Frankfurter EmulsionsFood Toxicology	1986	22
Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters Shai Barbut, Nobumasa Tanaka, R. G. Cassens, Journal of Food Science ToxinologyFood ContaminantMeat QualityFood ToxicologySodium Chloride Reduction	1986	14
DEVELOPMENT OF AN ACCEEPTABILITY CONSTRAINT FOR A LINEAR PROGRAMMING MODEL IN FOOD FORMULATION Robert L. W. Beausire, John P. Norback, ARTHUR J. MAURER Journal of Sensory Studies Mathematical ProgrammingNutritionEngineeringAgricultural EconomicsLinear Programming Model	1988	13
Effects of Partial Sodium Chloride Replacement with Other Chloride Salts on the Physical and Sensory Properties of Turkey Frankfurters Shai Barbut, ARTHUR J. MAURER, Robert C. Lindsay Canadian Institute of Food Science and Technology Journal Turkey FrankfurtersFood AnalysisOther Chloride SaltsSensory PropertiesFood Engineering	1988	11

Page 1