F.rederick J. Francis
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F.rederick J. Francisphilosophy Degrees
Philosophy
#9062
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#12561
Historical Rank
Ontology
#111
World Rank
#124
Historical Rank
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Philosophy
Why Is F.rederick J. Francis Influential?
(Suggest an Edit or Addition)F.rederick J. Francis'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 Methods for Anthocyanins. (1968) (786)
- Quantitative methods for anthocyanins. 2. Determination of total anthocyanin and degradation index for cranberry juice. (1968) (503)
- Food Colorimetry: Theory and Applications (1975) (501)
- Quality as influenced by color (1995) (232)
- SOLVENT EXTRACTION OF ANTHOCYANINS FROM WINE POMACE (1980) (188)
- ANTHOCYANINS OF ROSELLE (Hibiscus sabdariffa, L.) (1973) (164)
- ANTHOCYANINS OF POMEGRANATE, Punica granatum (1975) (126)
- Quantitative Methods for Anthocyanins..: 3. Purification of Cranberry Anthocyanins (1968) (96)
- Stability of Anthocyanins from Sweet Potatoes in a Model Beverage (1987) (78)
- Kinetics of Thermal Degradation of Chlorophyll in Spinach Puree (1964) (70)
- Effect of Processing Temperature on Pigments and Color of Spinach (1962) (69)
- EFFECT OF FLAVONOLS ON ASCORBIC ACID AND ANTHOCYANIN STABILITY IN MODEL SYSTEMS (1974) (68)
- STABILITY OF CONCORD GRAPE (V. labrusca) ANTHOCYANINS IN MODEL SYSTEMS (1978) (67)
- Anthocyanin Pigments of Sweet Potatoes–Ipomoea batatas (1992) (58)
- Apple Anthocyanins: Identification of Cyanidin‐7‐Arabinoside (1967) (58)
- Anthocyanins in the Lowbush Blueberry, Vaccinium angustifolium (1966) (56)
- COLOR AND CAROTENOID CHANGES IN HEATED PAPRIKA (1973) (53)
- THE ORIGIN OF tan−1 a/b (1975) (51)
- Roselle ( Hibiscus sabdariffa L.) Anthocyanins as Colorants for Beverages and Gelatin Desserts. (1979) (51)
- EFFECT OF METALLIC IONS ON COLOR AND PIGMENT CONTENT OF CRANBERRY JUICE COCKTAIL (1973) (48)
- STABILITY OF CAROTENOIDS IN MODEL AQUEOUS SYSTEMS (1979) (48)
- SPRAY DRYING ANTHOCYANIN CONCENTRATES FOR USE AS FOOD COLORANTS (1978) (48)
- Quantitative Methods for Anthocyanins. 4. Determination of Individual Anthocyanins in Cranberry and Cranberry Products (1968) (47)
- THE NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA (1971) (38)
- ANTHOCYANINS OF MANGOSTEEN, Garcinia mangostana (1977) (37)
- The Anthocyanins of the American Cranberry (1961) (36)
- Anthocyanins of the Garden Huckleberry, Solanum guineese (1966) (34)
- Anthocyanins in foods (1976) (34)
- ION EXCHANGE PURIFIED ANTHOCYANIN PIGMENTS AS A COLORANT FOR CRANBERRY JUICE COCKTAIL (1973) (33)
- Stability of Anthocyanins from Tradescania pallida (1992) (32)
- Flavonol Glycosides in Cranberries (1967) (32)
- CONCORD GRAPE PIGMENTS AS COLORANTS FOR BEVERAGES AND GELATIN DESSERTS (1978) (32)
- A Research Note Stability of Anthocyanins from Zebrina pendula and Ipomoea tricolor in a Model Beverage (1988) (30)
- Carotenoid Degradation in Bleached Paprika (1969) (30)
- COLORIMETRY OF FOODS: ORANGE JUICE (1972) (27)
- DETERMINATION OF FRESH MEAT COLOR BY OBJECTIVE METHODS (1977) (27)
- ANTHOCYANINS AND FLAVONOLS OF MIRACLE FRUIT, Synsepalum dulcificum, Schum (1976) (27)
- OXIDATION OF CAPSANTHIN (1971) (26)
- The co-occurrence of monoglucosides and monogalactosides of cyanidin and peonidin in the American cranberry, Vaccinium macrocarpon (1967) (25)
- COMPARISON OF COLOR SCALES FOR DARK COLORED BEVERAGES (1973) (25)
- ISOLATION AND IDENTIFICATION OF SOME FLUORESCENT PHENOLIC COMPOUNDS IN CRANBERRIES (1973) (24)
- Quantitative Comparison of the Stability of Anthocyanins from Brassica oleracea and Tradescantia pallida in Non‐Sugar Drink Model and Protein Model Systems (1992) (23)
- Anthocyanins from anil trepador (Cissus sicyoides, Linn.). (1983) (23)
- Colorimetry of Foods 5. Tang (1972) (23)
- Blueberries as a Colorant Ingredient in Food Products (1985) (22)
- COLORIMETRY OF FOODS. 2. Color Measurement of Squash Puree Using the Kubelka‐Munk Concept (1970) (22)
- FORMATION OF 2‐PYRROLIDONE‐5‐CARBOXYLIC ACID FROM GLUTAMINE DURING PROCESSING AND STORAGE OF SPINACH PUREE (1972) (22)
- Anthocyanins of Tradescantia pallida. Potential food colorants (1992) (21)
- A new developing solvent for paper chromatography of various phenolic compounds, sugars and amino acids. (1967) (21)
- Effect of Ascorbic Acid on Color of Jellies (1984) (21)
- ISOLATION AND CHARACTERIZATION OF POLYPHENOLIC COMPOUNDS IN CRANBERRIES (1978) (21)
- AUTOXIDATION OF CAROTENOIDS AND THEIR RELATIVE POLARITY (1980) (20)
- Detection of Enocyanin in Cranberry Juice Cocktail by HPLC Anthocyanin Profile (1986) (20)
- Pigments of miracle fruit, Synsepalum dulcificum, Schum, as potential food colorants. (1978) (19)
- CYANIDIN‐3‐LAMINARIOBIOSIDE IN SPANISH RED ONION (Allium cepa. L.) (1974) (19)
- ANTHOCYANINS OF GARLIC (Allium sativum L.) (1975) (19)
- COLORIMETRY OF FOODS. 3. Carrot Puree (1970) (18)
- ANTHOCYANIN PIGMENTS OF SOUR CHERRIES (1973) (18)
- ORGANIC ACID PROFILES OF THERMALLY PROCESSED SPINACH PUREE (1970) (17)
- Changes in Chromatographic Profile of Anthocyanins of Red Onion During Extraction. (1982) (16)
- STUDIES ON THE FORMATION OF VITAMIN C IN SLICES OF POTATO TISSUE (1952) (16)
- Acylated Anthocyanins in Red Onions. (1982) (15)
- Effects of gamma ray irradiation on carotenoid retention and color of carrots, sweet potatoes, green beans and broccoli (1959) (15)
- ISOLATION AND CHEMICAL PROPERTIES OF CAPSANTHIN AND DERIVATIVES (1971) (15)
- A RAPID REFLECTANCE PROCEDURE FOR FOLLOWING MYOGLOBIN OXIDATIVE OR REDUCTIVE CHANGES IN INTACT BEEF MUSCLE (1978) (14)
- Colorimetry of Foods. 1. Correlation of Raw, Transformed and Reduced Data with Visual Rankings for Spinach Puree (1969) (14)
- Detection of Enocyanin in Cranberry Juice Cocktail by Color and Pigment Profile (1985) (14)
- Lead acetate as chromogenic reagent for anthocyanins (1967) (13)
- Cranberry Pigments as Colorants for Beverages and Gelatin Desserts. (1979) (13)
- USE OF EXPANDED COLOR SCALES TO PREDICT CHEMICAL AND VISUAL CHANGES IN SOLUTIONS (1976) (12)
- Food from Animals (1985) (12)
- Anthocyanins of Asparagus (1967) (12)
- A Simple Method of Analysis for Tradescantia Anthocyanins (1992) (11)
- COUPLED OXIDATION OF CAROTENOIDS IN FATTY ACID ESTERS OF VARYING UNSATURATION (1979) (11)
- STABILITY OF PHYTOLACCANIN, BETANIN AND FD&C RED #2 IN DESSERT GELS (1979) (10)
- Stability and Complexation of Cyanidin-3-Giucoside and Raspberry Juice Extract in the Presence of Selected Cations. (1981) (10)
- Major Anthocyanin from Tradescantia pallida: Identification by LSI‐MS and Chemical Analyses (1993) (10)
- QUANTITATIVE METHODS FOR ANTHOCYANINS. 5. Separation of Cranberry Phenolics by Electrophoresis and Chromatography (1970) (10)
- Anthocyanins of cornaceae, Cornus canadensis (1974) (9)
- ANTHOCYANINS OF ORNAMENTAL CHERRIES (1975) (8)
- ORGANIC ACID PROFILES OF THERMALLY PROCESSED, STORED SPINACH PUREE (1971) (8)
- DEVELOPMENT OF NEW TRANSMISSION COLOR SCALES FOR DARK COLORED BEVERAGES (1973) (8)
- FLAVONOL GLYCOSIDES OF SOUR CHERRIES (1973) (7)
- PURIFICATION OF PHYTOLACCANIN (BETANIN) BY REMOVAL OF PHYTOLACCATOXIN FROM Phytolacca Americana (1979) (7)
- Effects of pH of dipping solutions on the quality of prepeeled potatoes (1961) (7)
- THE EFFECT OF A PHOSPHATE BUFFER AND MAGNESIUM CARBONATE ON QUALITY ATTRIBUTES OF COOKED GREEN VEGETABLES1 (1971) (6)
- Food, nutrition, and health (1985) (6)
- Effect of Anthocyanin Preparations as Colorants on Hygroscopicity of Dry-Pack Foods. (1979) (6)
- A comparative study of starch hydrolysis by fecal streptococci employing plate and tube techniques. (1971) (6)
- Phytic acid treatments for pre-peeled potatoes (1959) (5)
- Standardization of Pigment Analyses in Cranberries1 (1972) (4)
- Cyanidin-3-arabinosylsambubioside in Viburnum trilobum (1974) (4)
- Anthocyanins of Cornaceae, Cornus kousa Hance and Cornus florida L.1 (1974) (4)
- new anthocyanin from Cornus mas L (1973) (3)
- Effect of residual sulphur dioxide on the quality of prepeeled potatoes (1961) (3)
- Anthocyanins of ‘Durham’ and ‘Heritage’ Raspberry Fruits1 (1972) (3)
- A SIMPLIFIED METHOD FOR THE ANALYSIS OF GLUTAMINE (1972) (2)
- EFFECTS OF CATHODE RAY AND GAMMA RAY IRRADIATION ON SOME ORGANIC ACID‐CARBOHYDRATE SYSTEMSa,b (1959) (2)
- Application of Color Theory to Commodity Areas (1975) (1)
- Food vs. Fuel (1985) (1)
- Relation Between Visual Color Differences and Tristimulus Color Readings for Pureed Carrots, Spinach, and Pears (1962) (1)
- Carotenoid-protein complexes and their stability towards oxygen and radiation (1980) (1)
- A New Anthocyanin from Viburnum trilobum, L.1 (1972) (1)
- EFFECT OF MAGNESIUM CARBONATE AND SODIUM PHOSPHATE ON THE EXTRACTION OF CHLOROPHYLL-LIKE PIGMENTS AFTER THERMAL PROCESSING OF SPINACH PUREE (1970) (1)
- COLORIMETRY OF DRY BREAKFAST‐TYPE CEREALS (1976) (1)
- COLOR CHANGES IN PIGMENT-FREE RESIDUES FROM GAMMA-IRRADIATED GREEN BEANS, BROCCOLI, SWEET POTATOES AND CARROTSa (1960) (1)
- An Anthocyanin Recovery System from Cranberry Pomace1 (1970) (1)
- Improvement of Food by Nutrification (1985) (0)
- Alcohol content as an index of quality for prepeeled potatoes (1964) (0)
- Food from Cereals: The Green Revolution (1985) (0)
- Food from the Sea (1985) (0)
- Effect of Cinnamic Acid on Anthocyanin Stability in Cranberry Juice. (1980) (0)
- Basic Concepts of Colorimetry (1975) (0)
- Anthocyanins of Cotoneaster and Barberry1 (1974) (0)
- Consumer Confusion. (1979) (0)
- A New Anthocyanin from Cornus mas L.1 (1973) (0)
- Anthocyanins of Cornus alternifolia, L. and C. alba, L.1 (1975) (0)
- The Search for Health: Nutritional Considerations (1985) (0)
- Potential Sources of Protein (1985) (0)
- Nutritional Labeling Impact on Nutrification (1985) (0)
- Anthocyanins in Pears1 (1970) (0)
- Book ReviewDevelopments in Food Colours–1. John Watford. Applied Science Publishers Ltd., Ripple Road, Barking 1G11 OSA, Essex, England. 1980. 259 pp. $45.00 U.S. (1981) (0)
- Effect of Gamma Radiation on Anthocyanin and Flavonol Pigments in Cranberries (Vaccinium macrocarpon Ait.)1 (1972) (0)
- The Road to Fitness and Health (1985) (0)
- Nutrition for Athletes (1985) (0)
- Potential for Disaster (1985) (0)
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