Harry Young - Concepedia

Author

Harry Young

Plant & Food Research

Also Known As

HARRY YOUNG, Harry Young

Publications

933

Citations

H-Index

Concepts

All Affiliations

Plant & Food Research Mt Albert Primary School University of Auckland

About

Harry Young is an author at Plant & Food Research specializing in health sciences, food chemistry, and flavoromics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	481
2	Medicine	7	7	279
3	Natural Sciences	6	6	283
4	Biochemistry	6	6	194
5	Engineering	2	2	93

Harry Young

Publications

888

Citations

H-Index

Page 1

	Year	Citations
Actinidia arguta: volatile compounds in fruit and flowers Adam J. Matich, Harry Young, John M. Allen, Phytochemistry BiologyVolatile CompoundsBotanyNatural SciencesPhytochemistry	2003	131
Causal Effects of Aroma Compounds on Royal Gala Apple Flavours Harry Young, Janine M Gilbert, Shona Murray, Journal of the Science of Food and Agriculture Food ChemistryHealth SciencesVolatile Flavour CompoundsAroma CompoundsFood Analysis	1996	129
The effects of harvest maturity, ripeness and storage on kiwifruit aroma Harry Young, Vivienne J. Paterson Journal of the Science of Food and Agriculture EngineeringFood AnalysisAgricultural EconomicsAroma VolatilesObjective Measure	1985	72
Relationships between sensory properties and chemical composition of kiwifruit (<i>Actinidia deliciosa</i>) Vivienne J. Paterson, Elspeth MacRae, Harry Young Journal of the Science of Food and Agriculture Food ChemistryBiologySensory Science (Food Sensory Science)FlavoromicsFood Composition	1991	60
Volatile aroma constituents of kiwifruit Harry Young, Vivienne J. Paterson, D.J.W. Burns Journal of the Science of Food and Agriculture BotanyFlavoromicsChemical CompositionFood AnalysisVacuum Steam Distillation	1983	59
Identification of a chlorosis-inducing toxin of Pseudomonas glycinea as coronatine R. E. Mitchell, Harry Young Phytochemistry Microbial ToxinBiochemistryBacteriologyMicrobiologyMedicine	1978	59
VOLATILE FLAVOR COMPOUNDS AFFECTING CONSUMER ACCEPTABILITY OF KIWIFRUIT Janine M Gilbert, Harry Young, Roderick D. Ball, Journal of Sensory Studies Food ChemistrySensory Science (Food Sensory Science)FlavoromicsPerceived Flavor IntensityVolatile Flavor Compounds	1996	48
A revised structure for tagetitoxin R. E. Mitchell, Jan M. Coddington, Harry Young Tetrahedron Letters Bioorganic ChemistryRevised StructureBiochemistryToxinologyMedicine	1989	47
A uv protective compound from Glomerella cingulata—a mycosporine Harry Young, Vivienne J. Patterson Phytochemistry Uv Protective CompoundMicrobiologyMycoprotein	1982	44
THE EFFECTS OF SUGARS AND ACIDS ON CONSUMER ACCEPTABILITY OF KIWIFRUIT K. Rossiter, Harry Young, Shane Walker, Journal of Sensory Studies Food ChoiceFood ChemistryNutritionFlavoromicsFood Analysis	2000	42

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