Concepedia

P. Symonds

PS

4

Publications

483

Citations

4

H-Index

1954

Active since

Affiliations

Institut Agro Dijon(Current)

Institut Sénégalais de Recherches Agricoles

United States Public Health Service

Université de Bordeaux

Institut de Mathématiques de Bordeaux

P. Symonds is an author at Institut Agro Dijon specializing in flavoromics, food chemistry, and wine tasting.

Top concepts

Publications per year

1954–1988

4

Publications

4

The amino acid composition of actin, myosin, tropomyosin and the meromyosins

D.R. Kominz, Aubrey J. Hough, P. Symonds et al. · Archives of Biochemistry and Biophysics · 1954 · 229 citations

, , +5

Varietal and geographic classification of French red wines in terms of pigments and flavonoid compounds

P. X. Étiévant, Pascal Schlich, Alain Bertrand et al. · Journal of the Science of Food and Agriculture · 1988 · 96 citations

, , +12

Varietal and geographic classification of French red wines in terms of elements, amino acids and aromatic alcohols

P. X. Étiévant, Pascal Schlich, Jean‐Claude Bouvier et al. · Journal of the Science of Food and Agriculture · 1988 · 88 citations

, , +15

The amino acid composition of bovine prothrombin

K. Laki, D.R. Kominz, P. Symonds et al. · Archives of Biochemistry and Biophysics · 1954 · 70 citations

, , +4

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