Robert C. Lindsay - Concepedia

Concepedia

Author

Robert C. Lindsay

University of Wisconsin–Madison

Also Known As

Lindsay, Robert, ROBERT C. LINDSAY, Robert C . Lindsay, Robert C. Lindsay, Robert Lindsay

59

Publications

2.5K

Citations

28

H-Index

64

Concepts

All Affiliations

University of Wisconsin–Madison University of Wisconsin System

RC

About

Robert C. Lindsay is an author at University of Wisconsin–Madison specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	20	1.4K
2	Medicine	10	10	599
3	Engineering	9	9	727
4	Natural Sciences	7	7	455
5	Public Health	2	2	117

Robert C. Lindsay

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42

Publications

2.5K

Citations

28

H-Index

	Year	Citations
AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED‐CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS<sup>1</sup> Charlotte Brennand, Ji‐Hyoung Ha, Robert C. Lindsay Journal of Sensory Studies Food ChemistryLipid AnalysisBiochemistryFlavoromicsAnimal Nutrition	1989	171
Variations in the occurrences of enzymically derived volatile aroma compounds in salt- and freshwater fish David B. Josephson, Robert C. Lindsay, D. A. Stuiber Journal of Agricultural and Food Chemistry Aquatic Food SystemVolatile Aroma CompoundsEngineeringHealth SciencesEnvironmental Analytical Chemistry	1984	143
Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors C. Karahadian, David B. Josephson, Robert C. Lindsay Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAltmetric Attention ScoreOrganic ChemistryChemistry	1985	135
Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulfide and dimethyl trisulfide Hsi-Wen Chin, Robert C. Lindsay Food Chemistry Chemical EngineeringTransition-metal MediationEngineeringMethanethiol OxidationOrganic Chemistry	1994	129
Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis) David B. Josephson, Robert C. Lindsay, D. A. Stuiber Journal of Agricultural and Food Chemistry EngineeringChemical CompositionAltmetric Attention ScoreSecondary MetaboliteSensory Science	1983	125
Mechanisms of formation of volatile sulfur compounds following the action of cysteine sulfoxide lyases Hsi-Wen Chin, Robert C. Lindsay Journal of Agricultural and Food Chemistry Food ChemistryCysteine Sulfoxide LyasesChemical MeasurementChemical AnalysisBiochemistry	1994	117
Toxicological properties of thio‐ and alkylphenols causing flavor tainting in fish from the upper Wisconsin River Timothy Hell, Robert C. Lindsay Journal of Environmental Science and Health Part B	1989	110
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
Retro‐aldol degradations of unsaturated aldehydes: Role in the formation of<i>c</i>4‐heptenal from<i>t</i>2,<i>c</i>6‐nonadienal in fish, oyster and other flavors David B. Josephson, Robert C. Lindsay Journal of the American Oil Chemists Society Bioorganic ChemistryFlavoromicsUnsaturated AldehydesChemical CompositionOrganic Chemistry	1987	89
Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner (Notropis atherinoides) David B. Josephson, Robert C. Lindsay, D. A. Stuiber Journal of Agricultural and Food Chemistry Lipid AnalysisFlavoromicsAltmetric Attention ScoreSecondary MetaboliteChemistry	1984	85

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