Fred W. Tanner

Q: What Schools Are Affiliated With Fred W. Tanner

Fred W. Tanner is affiliated with the following schools: University of California, Berkeley, University of California, Davis, Cornell University, University of Illinois Urbana-Champaign

Fred W. Tanner's AcademicInfluence.com Rankings

Fred W. Tanner

Sociology

#1953

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Sociology

Fred W. Tanner's Degrees

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

Why Is Fred W. Tanner Influential?

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According to Wikipedia, Fred Wilbur Tanner was an American food scientist and microbiologist who involved in the founding of the Institute of Food Technologists and the creation of the scientific journal Food Research . Academic career Tanner joined at the University of Illinois at Urbana-Champaign in 1923, where he was chair of the Bacteriology Department until 1948. His work focused on food safety issues, specifically pasteurization and meat curing. Tanner remained as professor until his retirement in 1956. Tanner's research in food science and technology would also lead to the establishment of the food technology department at Illinois in 1947.

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Fred W. Tanner'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

ANISOMYCIN,1 A NEW ANTI-PROTOZOAN ANTIBIOTIC (1954) (87)
RIBOFLAVIN PRODUCTION BY CANDIDA SPECIES. (1945) (65)
Rimocidin, a new antibiotic. (1951) (48)
2-Acetyl-2-decarboxamidoöxytetracycline (1960) (39)
Microbiology of Meats (1943) (39)
Some properties of magnamycin; a new antibiotic. (1952) (39)
Components of “soybean lecithin” (1948) (37)
The microbiology of foods (1932) (36)
FACTORS AFFECTING RIBOFLAVIN PRODUCTION BY ASHBYA GOSSYPII (1949) (35)
CHARACTERIZATION OF THE ANTIBIOTIC THIOLUTIN AND ITS RELATIONSHIP WITH AUREOTHRICIN (1952) (27)
Influence of Temperature on Growth and Toxin Production by Clostridium botulinum. (1936) (26)
The "Bios" Question. (24)
Studies on Thermophilic Bacteria (1924) (22)
THERMOPHILIC CANNED‐FOOD SPOILAGE ORGANISMS IN SUGAR AND STARCH (1937) (21)
EFFECT OF SPICES AND FLAVORING MATERIALS ON GROWTH OF YEASTS (1945) (20)
STUDIES ON THE BACTERIAL METABOLISM OF SULFUR I. FORMATION OF HYDROGEN SULFIDE FROM CERTAIN SULFUR COMPOUNDS UNDER AEROBIC CONDITIONS (1917) (19)
Germicidal Action of Aliphatic Alcohols (1943) (18)
The Inheritance of Environmentally Induced Characters in Bacteria (1945) (17)
Riboflavin by Fermentation with Ashbya gossypii (1950) (17)
MICROBIOLOGY IN RELATION TO FOOD PRESERVATION (1938) (15)
Morphology of Escherichia coli Exposed to Penicillin as Observed with the Electron Microscope (1947) (15)
FURTHER STUDIES ON DEVELOPMENT OF CLOSTRIDIUM BOTULINUM IN REFRIGERATED FOODS (1940) (14)
STUDIES ON THERMOPHILIC BACTERIA I. AEROBIC THERMOPHILIC BACTERIA FROM WATER (1922) (13)
Effect of Meat Curing Solutions on Anaerobic Bacteria. III. Sodium Nitrite. (1933) (13)
The Effect of Freezing on Yeasts. (1928) (13)
Effect of Freezing on Microorganisms in Various Menstra (1931) (13)
Relation of certain cooking procedures to staphylococcus food poisoning. (1947) (12)
A STUDY OF GREEN FLUORESCENT BACTERIA FROM WATER (1918) (11)
RELATION OF TEMPERATURE TO THE GROWTH OF THERMOPHILIC BACTERIA (1925) (11)
STUDIES ON THE BACTERIAL METABOLISM OF SULFUR. II. FORMATION OF HYDROGEN SULFIDE FROM CERTAIN SULFUR COMPOUNDS BY YEAST-LIKE FUNGI. (1918) (11)
Vitamin and protein content of residues from the production of penicillin by submerged fermentation. (1945) (10)
Vitamins in Microorganisms—Distribution and Quantitative Synthesis (1948) (10)
A comparison of strains of staphylococci isolated from foods. (1949) (10)
BEHAVIOR OF PATHOGENIC BACTERIA IN FERMENTED MILKS (1945) (10)
A Bacteriological Study of the Aerobic Flora Occurring in Pneumonic Lungs of Swine. (1940) (10)
The Ability of Escherichia Coli and Serratia Marcescens to Survive 62.8°C., for Thirty Minutes in Milk (1929) (9)
PA-108, PA-133A, PA-133B, and PA-148: new macrolide-type antibiotics. I. Chemical characterization. (1959) (9)
The quinocycline complex. I. Isolation and characterization. (1957) (9)
Germicidal Action of Bromine (1939) (9)
CLOSTRIDIUM BOTULINUM: II. PRESENCE IN THE HUMAN ALIMENTARY TRACT (1922) (8)
Toxin Production by Clostridium Botulinum in Canned Foods (1925) (7)
Action of Ultraviolet Light on Yeast-Like Fungi. II (1923) (7)
FOOD POISONING DOE TO A YELLOW MICROCOCCUS FROM MILK (1932) (7)
New aspects of the food poisoning problem. (1947) (7)
Laboratory manual and work book in microbiology of foods. (1950) (6)
Microbiological Examination of Fresh and Frozen Fruits and Vegetables. (1934) (6)
MICROBIOLOGY OF MERCHANTABLE CREAM‐STYLE CANNED CORN (1936) (6)
Some Notes on the Effect of Heat on Members of the Colon Typhoid Group in Milk (6)
Home Canning and Public Health. (1935) (6)
Action of Bacteriophage on Psychrophilic Organisms (1928) (6)
Report of the Standard Methods Committee for the Examination of Shellfish (Recommended Procedure for the Bacteriological Examination of Shellfish and Shellfish Waters) : Laboratory Section. (1947) (5)
“Autosterilization” as a Problem in the Bacteriological Examination of Canned Foods (1932) (5)
CULTURAL STUDIES ON AN INFECTION OF THE SKIN BY ENDOMYCES ALBICANS (1920) (5)
Observations on the growth of yeasts in pure nutrient solutions. (1926) (5)
Resistance of Non-Spore-Forming Bacteria to Heat. (1939) (5)
Further Studies on the Morphology of Escherichia coli Exposed to Penicillin (1948) (5)
The Action of Ultraviolet Light on the Yeast-like Fungi—I. (1920) (5)
Pa 150, PA 153, and PA 166: new polyene antifungal antibiotics. (1957) (5)
CLOSTRIDIUM BOTULINUM IV. RESISTANCE OF SPORES TO MOIST HEAT (1923) (5)
Microbiology of Paper and Paper-board for Use in the Food Industry. (1940) (4)
THERMAL DEATH-TIME STUDIES OF OOSPORA LACTIS (1937) (4)
Potentials from the Isolated Forebrain and Potential Summation in the Isolated Brain of Catfish (1936) (4)
Composition of hybrid corn tassels. (1946) (4)
Observations on Problems Relating to the Paper Milk Bottle (1938) (4)
Effect of Heat on Mold Spores. (1931) (4)
OBSERVATIONS ON THE GROWTH OF YEASTS IN PURE NUTRIENT SOLUTIONS (1927) (4)
The Action of Ultraviolet Rays on the Saccharomycetes (1921) (4)
Microbiology of Flax Retting (1922) (4)
B-complex vitamins in grain sorghums. (1947) (4)
Penetration of Intestinal Wall of Rabbit by Yeasts (1932) (4)
The Effect of Meat Curing Solutions on Anaerobic Bacteria. IV. The Effect of Mixed Curing Solutions. (1934) (4)
Antibiotics and plant diseases. (1958) (3)
BACTERIA ON SUBSIDIARY COINS AND CURRENCY (1921) (3)
Breeding for niacin content in a sorghum cross, Westland x Cody. (1949) (3)
Action of the Bacteriophage on a Low Temperature Bacterium. (1927) (3)
INCIDENCE AND DISTRIBUTION OF CLOSTRIDIUM BOTULINUM IN SOILS OF ILLINOIS (1945) (3)
Microbiology of Frozen Foods.-III. Longevity of Pure Cultures of Microorganisms Frozen in Various Menstra. (1935) (3)
Action of Several Disinfectants on Yeasts. (1928) (2)
Residual Germicidal Action of Water and Plain Agar After Exposure to Ultraviolet Light. (1930) (2)
FREEZING OF APPLE JUICE (1945) (2)
The Microbiology of Certain Canned Meat Products. (1935) (2)
EXAMINATION OF CANNED APPLE JUICES (1945) (2)
Microbial Flora of Paper Containers. (1938) (2)
THE MULTIPLICATION OF YEASTS AND YEAST-LIKE FUNGI IN SYNTHETIC NUTRIENT SOLUTIONS (1926) (2)
Bactericidal Effect of Ultraviolet Rays on Non-Spore Forming Bacteria and Mold Spores (1941) (2)
Effect of Temperature of Storage on Bacteria in Water Samples (1935) (2)
A Note on the Weinzirl Anaerobic Spore Test for Determining Manurial Pollution of Milk (1922) (2)
Bactericidal Effect of Ultraviolet Rays on Microorganisms on Restaurant Glass-Ware (1941) (1)
Report on Sampling Inoculum (1936) (1)
METHODS OF PURE CULTURE STUDY REPORT OF COMMITTEE ON BACTERIOLOGICAL TECHNIC (1922) (1)
Paper and paper board in the food industry; public health aspects. (1948) (1)
Studies on the " Bios Question.". (1)
An Etiological Agent in Broncho-mycosis. (1)
Proper Processes for Home Canners. (1935) (1)
A TEXTBOOK OF MICROORGANISMS Bacteriology (1948) (1)
Bacteriology. A Text-Book of Micro-organisms. (1)
The Present Status of the Paper Milk Container. (1939) (1)
Riboflavin production by Ashbya gossypii. (1947) (1)
Sanitary Care and Handling of Food1 (1945) (1)
Paperboard and Paper Food Containers—An Analysis of Literature and Appraisal of Their Sanitary Condition (1948) (1)
Action of Heat on Botulinus Toxin in Canned Foods. (1)
Foods, Production, Marketing, Consumption (1949) (0)
Bacteria in deep wells and surface waters (0)
Bacteriology : a textbook of microorganisms (1938) (0)
Germicidal properties of paraffin (1940) (0)
Home canning of foods for family use (1932) (0)
RECENT WORK ON THE DESCRIPTIVE CHART AND THE MANUAL OF METHODS (1925) (0)
Report of the Standard Methods Committee for the Examination of Shellfish (Bacteriological Examination of Shellfish and Shellfish Waters): Laboratory Section. (1943) (0)
TIME SAVING BACTERIOLOGICAL APPARATUS (1920) (0)
Some Observations on the Sanitary Condition of Confections. (1922) (0)
Canning fruits and vegetables (1944) (0)
Relation of Certain Cooking Procedures to Staphylococcus Food Poisoning. (1947) (0)
Presence of Acid-fast Organisms on Table-Ware. (1938) (0)
Meat and Meat Foods. Processing and Preservation from Meat Plant to Consumer (1950) (0)
The yeasts, by Alexandre Guilliermond ... tr. and thoroughly rev. in collaboration with the original author, by Fred Wilbur Tanner. (0)
Effect of sodium benzoate upon certain yeasts. (1926) (0)
Practical bacteriology : an introduction to bacteriological technic (1933) (0)
A comparison of strains of staphyloeocci isolated from foods (1949) (0)

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What Schools Are Affiliated With Fred W. Tanner?

Fred W. Tanner is affiliated with the following schools:

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