George F. Stewart

George F. Stewart's AcademicInfluence.com Rankings

George F. Stewart

Sociology

#2296

Historical Rank

sociology Degrees

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Sociology

George F. Stewart's Degrees

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

Why Is George F. Stewart Influential?

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According to Wikipedia, George F. Stewart was an American food scientist who was involved in processing, preservation, chemistry, and microbiology of poultry and egg-based food products. He also became the first president of the International Union of Food Science and Technology after it was formed at the 1970 conference in Washington, D.C., from the International Congress of Food Science and Technology.

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George F. Stewart'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

Advances in food research (1948) (468)
Water activity: influences on food quality. (1981) (350)
Pasteurization of Liquid Egg Products: III. Destruction of Salmonella in Liquid Whole Egg. (1946) (67)
Lactose in Animal and Human Feeding: A Review (1957) (67)
Introduction to Food Science and Technology (1973) (56)
Increasing the yield of cheddar cheese by the acidification of milk containing heat-denatured whey protein (1987) (37)
PASTEURIZATION OF LIQUID‐EGG PRODUCTS. (1946) (36)
Factors Influencing the Effects of Heat Treatment on the Leavening Power of Egg White (1948) (34)
Survey of market poultry for Salmonella infection. (1961) (34)
PASTEURIZATION OF LIQUlD‐EGG PRODUCTS. (1946) (30)
EFFECTS OF AGING, FREEZING RATE, AND STORAGE PERIOD ON PALATABILITY OF BROILERS (1945) (29)
The Structure of the Hen’s Egg Shell (1935) (28)
PALATABILITY AND HISTOLOGICAL CHANGES OCCURRING IN NEW YORK DRESSED BROILERS HELD AT 1.7°C.(35°F.)1 (1942) (27)
Glucose-Protein Reaction in Dried Egg Albumen (1948) (20)
Water activity : influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products (1981) (18)
Shell Characteristics and Their Relationship to the Breaking Strength (1936) (17)
Repeatability Estimates in Sensory‐Panel Selection (1962) (17)
Factors influencing rate of deterioration in dried egg albumen. (1948) (16)
Characterization of Clostridium perfringens (welchii) isolated from market poultry. (1961) (16)
Pasteurization of Liquid Egg Products V. The Effect on Performance in Custards and Sponge Cakes (1947) (16)
Comparison of media and methods for recovering Salmonella typhimurium from turkeys. (1961) (12)
Effects of Infectious Laryngotracheitis Virus on Egg Production and Quality (1961) (12)
Advances in Food Research. Vol. I. (1948) (12)
Antibiotics in poultry meat preservation: development of resistance among spoilage organisms. (1957) (12)
Comparative and Complementary Effects of Heat Treating and Oiling Shell Eggs on Their Keeping Quality (1948) (11)
Factors affecting the dispersibility of "instantly dissolving" dry milks. (1957) (10)
Antibiotics as food preservatives. (1960) (10)
EFFECT OF HAND AND MACHINE MASSAGE ON THE TENDERNESS OF POULTRY MUSCLES AGED FOR SHORT‐TIME PERIODS (1951) (9)
Marketing eggs and poultry. (1961) (9)
A study of Salmonella typhimurium infection in market-age turkeys. (1961) (8)
Antibiotics in Poultry Meat Preservation (1960) (7)
Palatability studies on poultry: a comparison of three methods for handling poultry prior to evisceration. (1943) (6)
Pasteurization of liquid-egg products; destruction of coliforms. (1948) (5)
Factors Influencing the Efficiency of Solvent-Oil Mixtures in the Preservation of Shell Eggs (1948) (5)
Pasteurization of liquid-egg products; effect of heat treatments on appearance and viscosity. (1946) (4)
Consumer Reaction to Egg Flavor (1960) (4)
The automatic factory (1956) (4)
Reactions to Blood Spots and Albumen Condition (1959) (3)
Antibiotics in poultry meat preservation. Development in vitro of bacterial resistance to chlortetracycline. (1960) (2)
Lifting power of dried whole egg when used in sponge cake. (1947) (2)
Pasteurization of liquid-egg products; bacteria reduction in liquid whole egg and improvement in keeping quality. (1946) (2)
Survey of Market Poultry for Salmonella Infection (1961) (2)
A National Survey of Methods for the Determination of Sediment in Butter and Cream (1937) (1)
ADVANCES IN FOOD RESEARCH. VOLUME 17. (1954) (1)
Poultry products research: A guide for research workers, including a list of some problems in project form (1942) (1)
Action in Cheese Ripening of an Enzyme Preparation from Chicken Proventriculi, including Manufacture of a New Type Cheese—Savoureux* (1943) (1)
Incidence of Internal Defects in Shell Eggs (1957) (1)
Antibiotics in Poultry Meat Preservation (1957) (1)
New varieties released — Cherokee (1951) (1)
Advances in Food Research. Vol. 17. (1966) (1)
Chapter 1 – Evolution of Food Processing and Preservation (1982) (1)
Effect of Nutrition on Quality of Poultry Meat and Eggs (1952) (1)
Chapter 9 – Food Laws and Regulations (1982) (0)
Characterization of Clostridium perfringens (welchii) Isolated from Market Poultry (1961) (0)
Chapter 10 – Careers in Food Science and Technology (1982) (0)
Chapter 2 – World and United States Food Situation (1982) (0)
Advances in food research: volume VIII. (1958) (0)
Chapter 4 – Food Safety and Principles for Its Control (1982) (0)
Chapter 8 – Selection of Ingredients and Conversion into Processed Foods (1982) (0)
Chapter 7 – Shelf Life of Processed Foods and General Principles for Control (1982) (0)
Advances in food research. Volume VII. (1949) (0)
Food quality—A focus for togetherness for food scientists and nutritionist (1973) (0)
DETECTION OF WASHED EGGS BY CONDUCTIVITY MEASUREMENTS. (1954) (0)
Chapter 11 – Food and Health Issues—and Answers (1982) (0)
International planning and policy (1976) (0)
Freeze Up Cheap Spring Eggs (1940) (0)
Advance in Food Research. Vol. 14. (1965) (0)
Food in History, R. Tannahill. Stein and Day, 7 E. 48th St., New York, NY 10017 (1973), 448 p., $15.00 (1974) (0)
Eater's Digest: The Consumer's Factbook of Food Additives, M.J. Jacobson. Doubleday & Co., New York, NY 10017 (1972), 260 p., $5.95 (1973) (0)
Chapter 5 – Evaluation of Sensory Properties of Foods (1982) (0)
Chapter 3 – Food Habits, Taboos, and Quality Attributes (1982) (0)
Professional and popular (1975) (0)
Pasteurization of liquid egg products; destruction of Salmonella in liquid whole egg. (1946) (0)
Chapter 6 – Human Nutrition and Food Science and Technology (1982) (0)
Technological and Public Health Problems Associated With Commercial Utilization of Game (1968) (0)
Agricultural Research Bulletins, Nos. 281-303 (1942) (0)
Store Eggs for Lean Months (1942) (0)
High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats (1955) (0)
The Recovery of By-Products from Poultry Evisceration Wastes (1941) (0)

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George F. Stewart's Academic­Influence.com Rankings