Bernard E. Proctor

Bernard E. Proctor's AcademicInfluence.com Rankings

Bernard E. Proctor

Sociology

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Sociology

Bernard E. Proctor's Degrees

PhD Food Science University of California, Davis
Masters Food Science University of California, Davis
Bachelors Food Science University of California, Davis

Why Is Bernard E. Proctor Influential?

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According to Wikipedia, Bernard E. Proctor was an American food scientist who was involved in early research on food irradiation. Early life A native of Malden, Massachusetts, Proctor graduated from Malden High in 1919, then graduated with an S.B. at the Massachusetts Institute of Technology in 1923. He would then earn his Ph.D. at MIT in 1927.

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Bernard E. Proctor's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Photometric determination of catalase activity. (1950) (102)
Electromagnetic radiation fundamentals and their applications in food technology. (1951) (52)
COMPLEMENTARY EFFECTS OF HEAT AND IONIZING RADIATIONa,b,c, (1957) (32)
Microbiology of the Upper Air (1938) (28)
The Microbiology of the Upper Air. II (1935) (26)
THE COMPARATIVE EFFECT OF IONIZING RADIATIONS AND HEAT UPON THE STARCH CONTAINING CELLS OF THE POTATO TUBERa (1955) (25)
Effect of high-voltage cathode rays on ascorbic acid.In vitro and in situ experiments. (1951) (22)
Some microbiological aspects of radiation sterilization. (1957) (20)
Milk Irradiation, Irradiation Preservation of Milk and Milk Products (1957) (18)
CATHODE RAY IRRADIATION OF CHICKEN MEAT FOR THE EXTENSION OF SHELF LIFEa,b,c, (1956) (17)
Radiation Preservation of Milk and Milk Products. III. The Thiobarbituric Acid Test as a Means of Evaluating Radiation-Induced Changes in Milk (1956) (17)
Radiosensitivity of Bacillus subtilis under different environmental conditions. (1955) (17)
An Investigation of the Sterility of Fish Tissues (1935) (16)
Radiation Preservation of Milk and Milk Products. IV. Radiation-Induced Browning and Some Related Chemical Changes in Milk (1956) (15)
Mode of action of high-voltage cathode rays on aqueous solutions of amino-acids. (1953) (15)
Radiation Preservation of Milk and Milk Products. II. Off-Flavors in Milk and Cream Induced by Ionizing Radiations as Judged by Organoleptic Tests, (1956) (14)
RELATIVE BACTERICIDAL EFFICIENCIES OF THREE TYPES OF HIGH-ENERGY IONIZING RADIATIONS (1953) (14)
Public health aspects of electronic food sterilization. (1953) (13)
Microwave vs. conventional cooking. (1958) (13)
Some effects of ionizing radiations on lipids. I. Monocarbonyl production in vegetable oils (1956) (13)
EFFECT OF TEMPERATURE DURING THE ROASTING CYCLE ON SELECTED COMPONENTS OF DIFFERENT TYPES OF WHOLE BEAN COFFEEa (1959) (13)
Radiation Effects on Beef, an Investigation of Some Volatile Components of Irradiated Beef (1961) (13)
EFFECTS OF X-RAYS PRODUCED AT 50 KILOVOLTS ON DIFFERENT SPECIES OF BACTERIA (1950) (13)
Effect of supervoltage cathode rays on bacterial flora of spices and other dry food materials. (1950) (11)
REDOX POTENTIAL INDICATORS IN QUALITY CONTROL OF FOODS (1939) (11)
Radiation Preservation of Milk and Milk Products. V. Precursors to the Radiation-Induced Oxidation Flavor of Milk Fat (1959) (11)
EVALUATION OF FOOD IRRADIATION PROCEDURES. QUANTITATIVE CHEMICAL MEASUREMENTS UTILIZING HIGH ENERGY CATHODE RAYS (1952) (11)
Frozen precooked foods. (1948) (11)
EXTRACTION RATES FOR SELECTED COMPONENTS IN COFFEE BREWa (1959) (11)
Studies on the dosimetry and bactericidal effects of gamma radiations from a cobalt60 source. (1953) (10)
Trans-isomerization of oleic acid and potassium oleate by ionizing radiation (1958) (10)
USE OF HIGH‐VOLTAGE CATHODE RAYS TO DESTROY BACTERIA OF THE SALMONELLA GROUP IN WHOLE EGG SOLIDS, EGG YOLK SOLIDS, AND FROZEN EGG YOLK (1957) (10)
The Millipore Filter for Enumerating Coliform Organisms in Milk1 (1957) (9)
Evaluation of the Technical, Economic and Practical Feasibility of Radiation Preservation of Fish (1960) (9)
EFFECT OF GAMMA RADIATION ON BACTERIAL SPORES THAT HAVE UNDERGONE GERMINATION INDUCED BY TREATMENT WITH L-AMINO ACIDSa,b,c (1958) (9)
Effects of high-voltage cathode rays on aqueous solutions of histidine monohydrochloride. (1951) (8)
Effects of high-voltage cathode rays on aqueous solutions of tryptophan, tyrosine, phenylalanine and cystine. (1952) (8)
Vitamin B12 Content of Soft- and Hard-shell Clams (1951) (8)
The Microbiology of the Upper Air. I (1934) (8)
The effect of cathode rays produced at 3000 kilovolts on niacin tagged with C14. (1949) (8)
Radiation Sterilization, Review of Status and Problems of Radiation Preservation of Foods and Pharmaceuticals (1955) (8)
Preservation of foods by irradiation. (1957) (8)
The Appearance of Starch Grains of Potato Tubers of Plants Grown Under Constant Light and Temperature Conditions. (1954) (7)
Effects of High-Voltage Cathode-Ray Irradiation on Cottonseed. (1952) (7)
Evaluation of amino acids in fish processed by various methods. (1956) (7)
PREVENTION OF SIDE EFFECTS IN STERILIZATION OF FOODS AND DRUGS BY IONIZING RADIATIONS (1952) (6)
DOSIMETRY OF A KILOCURIE COBALT-60 SOURCE (1953) (6)
The Effect of Supervoltage Cathode Rays on the Nonenzymatic Browning Reaction of Dried Fruits and on Chemical Compounds Pertaining Thereto. (1949) (6)
Radiosensitivity of Bacillus thermoacidurans under different environmental conditions. (1958) (6)
Some further studies on the application of methylene blue in aqueous solution as a dosimeter for intense beams of high-energy radiation. (1958) (6)
Standard Methods for the Microbiological Examination of Foods (1949) (5)
The Influence of High Energy Radiation on Cotton (1959) (5)
STORAGE CHARACTERISTICS OF SOME IRRADIATED FOODS HELD AT VARIOUS TEMPERATURES ABOVE FREEZING. II. STUDIES WITH PORK SAUSAGE AND SCALLOPS (1959) (5)
AN ELECTRONIC METHOD FOR CONTINUOUS DETERMISATION OF RAPID TEMPERATURE CHANGES IN THERMAL DEATH‐TIME STUDIES (1952) (5)
Radiation preservation of milk. XI. Studies on the radiation-induced gelation of concentrated milk. The effect of polyphosphates. (1960) (4)
The microbiological determination of the essential amino acids in fish protein. (1956) (4)
EFFECT OF ANTIOXIDANTS ON ORANGE OIL (1951) (4)
The effect of supervoltage cathode rays on rho-aminobenzoic acid and anthranilic acid labeled with C14. (1951) (4)
Improving frozen foods through microbiological control. (1948) (4)
Some Chemical Changes Exhibited in Sterile and in Contaminated Haddock Muscle Stored at Different Temperatures (1935) (3)
Freezing and irradiation. (1958) (3)
Part III: 2-Thiobarbituric Acid Test for Degradation (1959) (3)
Storage characteristics of some irradiated foods held at various temperatures above freezing. 1. Studies with chicken meat and sweet potatoes. (1959) (3)
HOW PROCESSING CONDITIONS AFFECT MICROORGANISM RADIORESISTANCE (1955) (3)
MICROBIOLOGICAL INVESTIGATIONS OF THE LETHAL EFFECTS OF VARIOUS TYPES OF IONIZING RADIATIONS PROGRESS REPORT FOR THE PERIOD SEPTEMBER 1, 1952 TO JUNE 30, 1953. Technical Report 4 (1953) (2)
Microwave vs. Conventional . I. Reduced and Total Ascorbic Acid in Vegetables (1958) (2)
The nutritive value of Maine sardines. 1. Chemical composition. (1961) (1)
RADIATION PRESERVATION OF MILK AND MILK PRODUCTS. VIII. RADIATION- DISTILLATION APPARATUS FOR USING HIGH ENERGY ELECTRONS (1959) (1)
Vanilla Evaluation, Rapid Spectrophotometric Technique for Evaluation of Vanilla Extracts (1957) (1)
Effect of soft X-rays on vitamins; niacin, riboflavin, and ascorbic acid. (1949) (1)
Nutrition and food technology. (1951) (1)
The Application of Radiation‐Distillation to the Production and Isolation of Components of Beef Irradiation Flavor (1961) (1)
Effect of high-voltage X-ray and cathode rays on vitamins, riboflavin and carotene. (1949) (1)
Food and Nutrition Section: Chemicals Introduced in Foods (Chemicals Introduced in the Production of Foods) * (1950) (1)
Growth and survival of an experimentally inoculated Staphylococcus aureus in frozen precooked foods. (1947) (1)
RADIATION STERILIZATION. VI. RELATIVE MERITS OF CATHODE RAYS AND GAMMA RADIATIONS (1954) (1)
Effect of high-voltage X-rays and cathode rays on vitamins; niacin. (1948) (1)
Food and Nutrition Section: Chemicals Introduced in Foods * (1951) (1)
A CRITICAL EVALUATION OF THE LITERATURE PERTAINING TO THE APPLICATION OF IONIZING RADIATION TO THE FOOD AND PHARMACEUTICAL FIELDS. Technical Report No. 1 (1952) (1)
Oxidation-Reduction Dyes as Radiation Indicators (1950) (1)
Radiation preservation of milk. X. Studies on the radiation induced gelation of concentrated milk. Methods, and effect of some additives. (1960) (0)
QUARTERLY PROGRESS REPORT FOR THE PERIOD JULY 1, 1953 TO SEPTEMBER 30, 1953 (1953) (0)
STUDIES OF THE NITROGEN ELIMINATION: I. THE RESIDUAL NITROGEN FRACTION IN THE URINE (1928) (0)
BREEDING STUDIES ON DOGS RECEIVING IRRADIATED DRIED WHOLE EGGS. Progress Report for the Period June 15, 1959 to September 14, 1959 (1959) (0)
QUARTERLY PROGRESS REPORT FOR THE PERIOD JANUARY 1, 1954 TO MARCH 31, 1954. Report No. 7 (1954) (0)
Into the Freezer and Out (1955) (0)
EFFECT OF IONIZING RADIATIONS ON VITAMIN B$sub 1$$sub 2$ (1951) (0)
QUARTERLY PROGRESS REPORT FOR THE PERIOD JULY 1, 1957-SEPTEMBER 30, 1957 (1957) (0)
RADIATION PRESERVATION OF MILK AND MILK PRODUCTS. VII. STORAGE STUDIES ON MILK SUBJECTED TO COBALT-60 RADIATION DISTILLATION (1958) (0)
BREEDING STUDIES ON DOGS RECEIVING IRRADIATED DRIED WHOLE EGGS. Final Report for the Period November 1, 1956 to June 30, 1960 (1960) (0)
Advances in food research, vol. IV: E. M. Mrak and G. F. Stewart, editors. Academic Press Inc., New York, N. Y., 1953. xiv + 457 pp. Price $9.00 (1953) (0)
DETERMINATION OF OPTIMUM CONDITIONS FOR DOMESTIC REFRIGERATION OF FOODS (1938) (0)
EVALUATION OF FOOD STERILIZATION EFFICIENCY (1952) (0)
Elements of Food Engineering . vol. 3: Unit Operations , pt. 2. Milton E. Parker. With the collaboration of Ellery H. Harvey and E. S. Stateler. Reinhold, New York, 1954. 241 pp. Illus. $6.75. (1955) (0)
BREEDING STUDIES ON DOGS RECEIVING IRRADIATED DRIED WHOLE EGGS. Annual Progress Report for the Period June 15, 1958 to June 15, 1959 (1959) (0)
BACTERICIDAL EFFECTS OF IONIZING RADIATIONS AS INFLUENCED BY DIFFERENT CONDITIONS OF ATMOSPHERE, MEDIUM, AND PHYSICAL STATE IN WHICH SAMPLES ARE IRRADIATED. QUARTERLY PROGRESS REPORT FOR THE PERIOD OCTOBER 1, 1953 TO DECEMBER 31, 1953. Report No. 6 (1954) (0)
PROGRESS REPORT FOR THE PERIOD APRIL 1, 1952 TO AUGUST 31, 1952. PART I. DOSIMETRY RESEARCH (1952) (0)
The effect of cathode rays produced at 3,000 kilovolts on niacin tagged with C$sup 1$$sup 4$ (1949) (0)
EFFECT OF HIGH ENERGY CATHODE RAYS ON THE CATALASE ACTIVITY OF MICROCOCCUS PYOGENES VAR. AUREUS (1952) (0)
Dehydrated and compressed foods (1943) (0)
Nutritive Value of Maine Sardines II. Animal Feeding Tests (1961) (0)
RESEARCH TO DETERMINE WHETHER ANY TOXIC EFFECTS OF PROTEIN QUALITY CHANGES ARE INDUCED IN DRIED WHOLE EGG BY IONIZING RADIATION. Semi-Annual Progress Report for the Period September 14, 1958 to March 15, 1959 (1959) (0)
Report of the Committee on Food (Except Milk) (Food Conservation) : Food and Nutrition Section. (1944) (0)
RECENT DEVELOPMENTS IN RADIATION STERILIZATION OF FOODS1 (1954) (0)
STUDIES OF THE NITROGEN ELIMINATION: II. THE SULPHUR PARTITION (1928) (0)
RADIOSENSITIVITY OF VARIOUS SPECIES OF BACTERIA UNDER DIFFERENT ENVIRONMENTAL CONDITIONS. Final Report for the Period December 15, 1958 to August 31, 1959 (1960) (0)
STUDIES OF GLASS DOSIMETERS. Final Report for the Period July 1, 1954 through June 30, 1955 (1955) (0)
QUARTERLY PROGRESS REPORT FOR PERIOD JANUARY 1, 1952 TO MARCH 31, 1952 (1952) (0)

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Bernard E. Proctor's Academic­Influence.com Rankings