Concepedia

A.K. Greene

AG

4

Publications

403

Citations

4

H-Index

2000

Active since

Affiliations

Clemson University(Current)

A.K. Greene is an author at Clemson University specializing in food technology, food fermentation, and food chemistry.

Top concepts

HealthFood ChemistryFood ProcessingFood TechnologyFood FermentationNutritionEngineeringFood SafetyBiochemistryFood Quality

Publications per year

2000–2006

4

Publications

4

Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation

Zeynep B. Güzel‐Seydim, Atıf Can Seydim, A.K. Greene et al. · Journal of Food Composition and Analysis · 2000 · 222 citations

Food Chemistry, Engineering, Food Fermentation +8

Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir

Zeynep B. Güzel‐Seydim, Atıf Can Seydim, A.K. Greene · Journal of Dairy Science · 2000 · 111 citations · Full text

Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids

Zeynep B. Güzel‐Seydim, Atıf Can Seydim, A.K. Greene et al. · International Journal of Dairy Technology · 2006 · 46 citations

Nutrition, Food Analysis, Food Contaminant +22

Removal of Dairy Soil from Heated Stainless Steel Surfaces: Use of Ozonated Water as a Prerinse

Zeynep B. Güzel‐Seydim, J.T. Wyffels, A.K. Greene et al. · Journal of Dairy Science · 2000 · 24 citations · Full text

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