Concepedia

Harry E. Snyder

HE

Statistics

Publications

12

Citations

434

H-Index

11

Active since

1961

Affiliations

University of Arkansas at Fayetteville(Current)

Iowa State University

Harry E. Snyder is an author at University of Arkansas at Fayetteville specializing in food chemistry, health sciences, and biochemistry.

Top concepts

Food ChemistryHealthBiochemistryEngineeringChromatographyFood TechnologyAnalytical ChemistryBioanalysisFood QualityFood Science

Publications per year

1961–1991

12

Publications

12

Edible fats and oils processing: Basic principles and modern practices

Harry E. Snyder · Trends in Food Science & Technology · 1991 · 98 citations

Food Chemistry, Nutrition, Lipid Analysis +8

The Autoxidation of Crystallized Beef Myoglobin <sup>a</sup>

Harry E. Snyder, John C. Ayres · Journal of Food Science · 1961 · 48 citations

Role of calcium in activating soybeam lipoxygenase 2

Gerald Lee Zimmerman, Harry E. Snyder · Journal of Agricultural and Food Chemistry · 1974 · 41 citations

Nutrition, Dietary Exposure, Food Analysis +19

Adsorption of lutein from soybean oil on silicic acid I. Isotherms

Andrew Proctor, Harry E. Snyder · Journal of the American Oil Chemists Society · 1987 · 40 citations

Food Chemistry, Abstract Adsorption, Chemical Engineering +13

Measurement of Discoloration in Fresh Beef <sup>a</sup>

Harry E. Snyder · Journal of Food Science · 1964 · 34 citations

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