Carl R. Fellers - Concepedia

Author

Carl R. Fellers

University of Massachusetts Amherst

Also Known As

CARL R. FELLERS, CARL RAYMOND FELLERS, Carl R Fellers, Carl R. Fellers, Carl r. Fellers

Publications

687

Citations

H-Index

Concepts

All Affiliations

University of Massachusetts Amherst

About

Carl R. Fellers is an author at University of Massachusetts Amherst specializing in food quality, nutrition, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	196
2	Public Health	3	3	111
3	Medicine	2	2	46
4	Engineering	1	1	10
5	Biochemistry	1	1	26

Carl R. Fellers

Publications

537

Citations

H-Index

Page 1

	Year	Citations
QUANTITATIVE ASPECTS OF STRAWBERRY PIGMENT DEGRADATION <sup>a,</sup> <sup>b,</sup> PERICLES MARKARIS, G. E. LIVINGSTON, Carl R. Fellers Journal of Food Science	1957	158
THE TECHNOLOGY OF FOOD PRESERVATION Carl R. Fellers American Journal of Public Health and the Nations Health Nutrition//Doi.org/10.2105/ajph.50.3_pt_1.419-a Published OnlineSeptember 06Food InnovationFood Systems	1960	74
STABILITY OF COLOR IN FRUIT JUICES <sup>1</sup> EDWARD A. NEBESKY, W. B. Esselen, JOHN E. W. Mc CONNELL, Journal of Food Science Food ChemistryFood PreservationPost-harvest PhysiologyFood QualityBiophysics	1949	51
SOME FACTORS AFFECTING GELATION OF FROZEN EGG YOLKa, b ANTHONY LOPEZ, Carl R. Fellers, William D. Powie Journal of Milk and Food Technology Food ChemistryFreeze-thaw CyclingFood PhysicFood EngineeringFood Processing	1954	36
INDOL AND SKATOL DETERMINATION IN BACTERIAL CULTURES Carl R. Fellers, Ray W. Clough Journal of Bacteriology Microbial EcologyBacteriologyMicrobiologyMedicine	1925	34
ENZYMIC INHIBITION OF GELATION IN FROZEN EGG YOLKa, b ANTHONY LOPEZ, Carl R. Fellers, William Powrie Journal of Milk and Food Technology Food ChemistryBiochemistryBiotechnologyAlternative Protein SourceEnzymatic Modification	1955	26
The Freezing Preservation of Foods Carl R. Fellers American Journal of Public Health and the Nations Health Food ChemistryNutritionShelf LifeAugust 29Freezing Preservation	1947	25
THERMAL DESTRUCTION AND STABILITY OF PEROXIDASE IN ACID FOODS <sup>1</sup> <sup>2</sup> EDWARD A. NEBESKY, W. B. Esselen, A. M. Kaplan, Journal of Food Science	1950	24
VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID <sup>1,</sup> <sup>2</sup> Kenneth T. Farrell, Carl R. Fellers Journal of Food Science	1942	22
THE ANALYSIS, PURIFICATION AND SOME CHEMICAL PROPERTIES OF AGAR AGAR Carl R. Fellers Journal of Industrial & Engineering Chemistry	1916	15

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