Carl R. Fellers
#127,862
Most Influential Person Across History
American food scientist
Carl R. Fellers's AcademicInfluence.com Rankings
Download Badge
Sociology
Carl R. Fellers'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 Carl R. Fellers Influential?
(Suggest an Edit or Addition)According to Wikipedia, Carl R. Fellers was an American food scientist and microbiologist who was involved in the pasteurization of dried foods and canning Atlantic blue crab. Early life and career A native of Hastings, New York, Fellers worked in research for the United States Department of Agriculture, the National Canners Association , and the University of Washington before joining the University of Massachusetts Amherst department of horticulture manufacturing on December 1, 1925.
Carl R. Fellers'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
- QUANTITATIVE ASPECTS OF STRAWBERRY PIGMENT DEGRADATION a,b, (1957) (159)
- Action of Acetic Acid on Food Spoilage Microörganisms (1940) (125)
- THE TECHNOLOGY OF FOOD PRESERVATION (1960) (76)
- FIBER DIAMETER IN RELATION TO TENDERNESS OF BEEF MUSCLE a, b (1953) (57)
- Effect of acids, salt, sugar and other food ingredients on thermal resistance of Bacillus thermoacidurans. (1949) (53)
- Effect of cranberries on urinary acidity and blood alkali reserve. (1933) (48)
- Inhibiting Effect of Acetic Acid upon Microorganisms in the Presence of Sodium Chloride and Sucrose (1940) (35)
- Nitrogen-Free Carboxylic Acids in the Browning Reaction (1949) (35)
- Nutrition and Diet Therapy (7th ed.) (1939) (30)
- SOME FACTORS AFFECTING GELATION OF FROZEN EGG YOLKa, b (1954) (29)
- CAROTENE AND ASCORBIC ACID CONTENT OP FRESH MARKET AND COMMERCIALLY FROZEN FRUITS AND VEGETABLES (1938) (26)
- The Freezing Preservation of Foods (1947) (25)
- Thermal destruction and stability of peroxidase in acid foods. (1950) (25)
- ENZYMIC INHIBITION OF GELATION IN FROZEN EGG YOLKa, b (1955) (24)
- VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID 1,2 (1942) (24)
- The food value of mushrooms (Agaricus campestris). (1942) (24)
- INDOL AND SKATOL DETERMINATION IN BACTERIAL CULTURES (1925) (22)
- RELATION OF BENZOIC ACID CONTENT AND OTHER CONSTITUENTS OF CRANBERRIES TO KEEPING QUALITY. (1934) (19)
- SOME ANTIOXIDANT PROPERTIES OF D‐ISO ASCORBIC ACID AND ITS SODIUM SALT1 (1944) (17)
- Tomato variety and strain differences in ascorbic acid (vitamin C) content. (1937) (16)
- EFFECT OF ALLYLISOTHIOCYANATE AND RELATED SUBSTANCES ON THE THERMAL RESISTANCE OF ASPERGILLUS NIGER, SACCHAROMYCES ELLIPSOIDEUS, AND BACILLUS THERMO ACIDURANSa (1951) (15)
- The Nutritive Value of Dried Tomato Pomace (1939) (15)
- Relative Inhibition of Microörganisms by Glucose and Sucrose Sirups (1942) (15)
- Crab Meal in Poultry Rations: I. Nutritive Properties (1943) (14)
- Composition and nutritive value of fresh, cooked, and processed swordfish. (1948) (14)
- THE PROTOZOAN FAUNA OF THE SOILS OF NEW JERSEY (1920) (14)
- THE EFFECT OF INOCULATION, FERTILIZER TREATMENT AND CERTAIN MINERALS ON THE YIELD, COMPOSITION AND NODULE FORMATION OF SOYBEANS (1918) (13)
- Vitamin and amino acid content of processed chicken meat products. (1949) (13)
- The Nutritive Value of Distillers’ By-Products (1939) (13)
- A BACTERIOLOGICAL SURVEY OF COMMERCIALLY FROZEN BEEF, POULTRY AND TUNA PIES1 (1957) (12)
- THE ANALYSIS, PURIFICATION AND SOME CHEMICAL PROPERTIES OF AGAR AGAR (1916) (12)
- Effect of shipping, freezing and canning on the ascorbic acid (vitamin C) content of peas. (1935) (12)
- The Nontoxicity of Levulinic Acid (1942) (10)
- Ascorbic acid (vitamin C) in tomatoes and tomato products. (1938) (10)
- Red Squill Investigations Properties, Toxicity, and Palatability of Red Squill and Powder Baits to Rats (1935) (10)
- Amino acid content of chicken. (1948) (10)
- THE OCCURRENCE OF TRTMETHYLAMINE AND TRIMETHYLAMINE OXIDE IN FRESH WATER FISHES (1952) (10)
- Composition and nature of apple protein. (1949) (9)
- EFFECT OF BENZOATED BRINE DIPS ON KEEPING QUALITY OF FISH FILLETS1 (1940) (9)
- STABILITY OF VITAMIN C IN SWEET CORN TO SHIPPING, FREEZING, AND CANNING (1937) (9)
- Vitamin Content of Important Foods in the Child's Diet. (1935) (9)
- Bacteriological Examination of Glassware or China for Sanitary Quality. (1936) (9)
- Corn Distillers’ Dried Grains with Solubles in Poultry Rations: II. Laying Rations (1941) (9)
- SOME BACTERIOLOGICAL STUDIES ON AGAR AGAR (1916) (8)
- Public Health Aspects of Frozen Foods. (1932) (8)
- A Preliminary Study of the Relationship between Vitamin C Content and Increased Growth Resulting from Fertilizer Applications1 (1937) (8)
- Jelly-Strength Measurements of Fruit Jellies by the Bloom Gelometer1 (1928) (7)
- NONENZYMATIC DISCOLORATION OF GREEN BEAN PURÉE a (1955) (7)
- Mineral composition of dates (1932) (7)
- Enzyme Systems of Canned Acid Foods - Effect of Processing Conditions of Time and Temperature (1949) (7)
- Actinomyces in Milk with Special Reference to the Production of Undesirable Odors and Flavors (1922) (7)
- Nutritive Value of the Blue Crab (Callinectes Sapidus), and Sand Crab (Platyonichus Ocellatus Latreille) (1935) (6)
- The composition and nutritive value of potatoes with special emphasis on vitamin C. (1942) (6)
- VITAMIN‐C CONTENT OF DAIRY ORANGE BEVERAGES (1936) (6)
- An Application of the Howard Method to the Detection of Spoilage in Berry Products (1925) (5)
- Vitamins A, C and D in Maize as Affected by Variety and Stage of Growth (1937) (5)
- Bacteriological investigations on raw salmon spoilage (5)
- A COMPARISON OF FOUR METHOD8 FOR DETERMINING VITAMIN C WITH A 25‐DAY, WEIGHT‐RESPONSE BIOASSAY1 (1942) (5)
- HYDROGEN SULFIDE DETERMINATION IN BACTERIAL CULTURES AND IN CERTAIN CANNED FOODS (1924) (5)
- Biochemical study and proximate composition of Pacific coast crabs (5)
- A new jelly-strength tester (1932) (5)
- Retention of Vitamins C and A in Glass-Packed Foods. (1941) (5)
- The Toxicity of Certain Organic Acids to Yeast and Mold in the Presence of Fruit Juice-Syrup Mixtures* (1948) (5)
- Vitamin C content of strawberries and strawberry ice cream. (1933) (5)
- Pasteurized Dried Fruits. (1930) (5)
- Canned Atlantic Crab Meat A New American Food (1940) (4)
- THERMAL INACTIVATION OF PECTOLYTIC ENZYMES USED IN THE CLARIFICATION OF APPLE JUICEa (1953) (4)
- Red Squill Investigations Effectiveness of Red Squill Extracts as Raticides (1935) (4)
- Ascorbic acid and sodium chloride content of commercially canned tomato juice. (1954) (4)
- Dextrose in the Manufacture of Fruit and Vegetable Products (1937) (4)
- REPORT ON THE EXAMINATION OF COMMERCIAL CULTURES OF LEGUME‐INFECTING BACTERIA (1918) (4)
- Vitamin C in Packaged Foods Purchased in Retail Markets1 (1940) (4)
- Syrup of cranberry, a new pharmaceutical vehicle (1940) (3)
- Rapid centrifugal methods for pectic acid determination (1932) (3)
- Noncaloric sweeteners in canned fruits. (1953) (3)
- PUBLIC HEALTH ASPECTS OF FOOD PRESERVATION. (1927) (3)
- Vitamin C content of spinach (1939) (3)
- Crab Meal in Poultry Rations.II. Chick and Broiler Rations (1944) (3)
- Fish preservation by hypochlorites (3)
- Nutritive Value of Cranberries. (1933) (3)
- EFFECT OF FREEZING AND OF CANNING IN GLASS AND IN TIN ON AVAILABLE IRON CONTENT OF FOODS1,2 (1942) (3)
- Vitamins C and A in Blueberries. (1933) (3)
- Comparison of Laboratory and Practical Tests for Determining the Nutritive Value of Fish Meals (1934) (3)
- Soy-Bean Oil: Factors Which Influence Its Production and Composition. (1921) (3)
- Effect of freezing on the available iron content of foods. Preliminary contribution. (1941) (2)
- Toxicity of red squill powder and extract for chickens, rabbits and guinea pigs (1941) (2)
- Vitamin C distribution in Baldwin and Mclntosh apples. (1932) (2)
- THE LONGEVITY OF B. RODICICOLA ON LEGUME SEEDS (1919) (2)
- Potatoes as carriers of vitamin c (1939) (2)
- Apple cider and cider products. (1936) (2)
- The effect of processing on vitamins in fruits and vegetables. A review. (1936) (2)
- A BACTERIOLOGICAL STUDY OF CANNED SALMON (1926) (2)
- Methods of Analysis for the Butter Industry (1938) (2)
- Dextrose in the Food Industries and Its Health Status. (1939) (2)
- When Are Meats or Fish Spoiled? : Report of the Committee. (1929) (2)
- Corn Distillers’ By-Products in Poultry Rations II. Laying and Breeding Rations (1945) (2)
- Crab Meal in Poultry Rations.III. Laying and Breeding Rations (1944) (2)
- White Versus Brown Flour (1946) (2)
- Carotene content of fresh, frozen, canned and dehydrated spinach. (1938) (2)
- Chemical composition and fermentation studies of citron. (1936) (2)
- Value of commercially canned and laboratory prepared tomato juices as antiscorbutics. (2)
- Milk, the Indispensable Food (1933) (1)
- An improved orange manna'ade of high vitamin C content. (1942) (1)
- Tin Cans and Glass Jars as Bacterial Contaminants in Canned Foods. (1928) (1)
- Apples as food. (1947) (1)
- Factors affecting the toxicity of red squill (1941) (1)
- Exploratory rat and chick bioassays of scales from ocean perch and herring as animal feed. (1958) (1)
- The Balanced Diet (1936) (1)
- Preventing surface darkening in certain home-canned foods. (1945) (1)
- VACUUM DETERMINATION IN ALL-GLASS CANNING JARS* (1936) (1)
- Effect of manufacturing and preserving processes on the vitamins of cranberries. (1933) (1)
- GAS CONTENT OF CRANBERRIES AND POSSIBLE RELATIONSHIP OF RESPIRATORY ACTIVITY TO KEEPING QUALITY. (1937) (1)
- Non-toxic character of ursolic acidPreliminary study* (1941) (1)
- A gauge tester for home pressure canners. (1948) (0)
- The effect of apples and cranberries on calcium retention. (1939) (0)
- Eat and Keep Fit (1938) (0)
- SANITIZATION OF THE DRINKING GLASS (1939) (0)
- PRESENT MEMBERS OF THE COMMISSION ON STAND- ARDIZATION OF BIOLOGICAL STAINS (1954) (0)
- Applied Dietetics: The Planning and Teaching of Normal and Therapeutic Diets (1937) (0)
- Effect of Pectin Supplements on Avitaminosis A in Rats.∗ (1939) (0)
- Amino Acid Content of Chicken1 (1948) (0)
- Fruits, Vegetables and Their Products : Report of the Committee. (1929) (0)
- Vitamin C content of raw, cooked and canned rhubarb. (0)
- Effect of Apples, Tomatoes, and Dates on Urinary Acidity and Blood Alkali Reserve1 (1942) (0)
- Nutrition (rev. ed.) (1939) (0)
- We Need Vitamins (1942) (0)
- Effect of pectin supplements on avitammods A in rats. (1939) (0)
- Outlines of Food Technology (1950) (0)
- USE OF THE BINOCULAR MICROSCOPE FOR MOLD AND YEAST COUNTS. (1924) (0)
- The Chemical Composition of Foods (1949) (0)
- LEGISLATION RELATING TO FRUIT AND VEGETABLE PRESERVATION. (0)
- REPORT OF THE COMMITTEE ON DRUGS AND NOSTRUMS. (1921) (0)
- Relation of Water to Milk Borne Typhoid (1925) (0)
- THE OCCURRENCE OF BACTERIUM LACTIS VISCOSUM IN SOIL (1918) (0)
- Vitamin C in canned citrus products. (1932) (0)
- Canned dessert apples. (1940) (0)
- FREEZING PRESERVATION OF FOODS. COOKED AND PREPARED FOODS (Vol. II) (1958) (0)
- Composition and Utilization of the Atlantic Whiting, Merluccius Bilinearis (1937) (0)
- Canned Foods and the Public Health. (1928) (0)
- Swordfish in Human Nutrition1 (1947) (0)
- Research in Food Technology in the Development of Our Fishery Resources (1941) (0)
- Foods: Production, Marketing, Consumption (1939) (0)
- Elements of Food Engineering (1954) (0)
This paper list is powered by the following services:
Other Resources About Carl R. Fellers
What Schools Are Affiliated With Carl R. Fellers?
Carl R. Fellers is affiliated with the following schools:
