D.B. Emmons - Concepedia

Author

D.B. Emmons

Agriculture and Agri-Food Canada

Also Known As

Chamski, D B Emmons, D Emmons, D. B Emmons, D. B. EMMONS, D. B. Emmons, D. Emmons, D.B. EMMONS, D.B. Emmons, J Nelson

125

Publications

2.1K

Citations

H-Index

Concepts

All Affiliations

Agriculture and Agri-Food Canada Health Canada Statistics Canada

About

D.B. Emmons is an author at Agriculture and Agri-Food Canada specializing in health sciences, food technology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	20	695
2	Engineering	6	6	270
3	Medicine	4	4	175
4	Natural Sciences	2	2	70
5	Business	1	1	17

D.B. Emmons

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW‐FAT MILK1 D.B. Emmons, M. Kaláb, Elizabeth Larmond, Journal of Texture Studies Slight OpennessNutritionEngineeringMilk Gel StructureReduced‐fat Cheese	1980	151
Physical and Sensory Properties of Yogurt Stabilized with Milk Proteins H.W. Modler, M.E. Larmond, C. S. LIN, Journal of Dairy Science	1983	131
Influence of Volatile and Nonvolatile Fractions on Intensity of Cheddar Cheese Flavor W.A. McGugan, D.B. Emmons, Elizabeth L. Armond Journal of Dairy Science	1979	129
Determination of organic acids and sugars in cheese, milk and whey by high performance liquid chromatography W.J. Mullin, D.B. Emmons Food Research International Food ChemistryFood AnalysisBioanalysisOrganic AcidsAnalytical Chemistry	1997	81
Thermal Inactivation of Campylobacter Species, Yersinia enterocolitica, and Hemorrhagic Escherichia coli 0157:H7 in Fluid Milk J.-Y. D'aoust, C.E. Park, Richard A. Szabo, Journal of Dairy Science	1988	79
Thermal resistance of Listeria monocytogenes in inoculated and naturally contaminated raw milk Jeffrey M. Farber, G.W. Sanders, Joan I. Speirs, International Journal of Food Microbiology Microbial ContaminationFoodborne PathogensFoodborne IllnessThermal ResistanceRaw Milk	1988	73
Properties of Whey Protein Concentrate Prepared by Heating Under Acidic Conditions H.W. Modler, D.B. Emmons Journal of Dairy Science	1977	58
Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese B.H. Lee, L.C. Laleye, R.E. Simard, Journal of Food Science Abstract Cheddar CheesesFood Processing FacilitiesHomofermentative LactobacilliLactic Acid BacteriaFissure Formation	1990	57
Milk-gel structure. IV. Microstructure of yoghurts in relation to the presence of thickening agents Miloslav Kaláb, D.B. Emmons, A. G. Sargant Journal of Dairy Research Food ChemistryFood ColloidBiomanufacturingEngineeringElectron Microscopy	1975	57
Relation Between Proteolysis and Astringent Off-Flavor in Milk V.R. Harwalkar, H. Cholette, R.C. McKellar, Journal of Dairy Science	1993	49

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