Louise Slade

Q: What Schools Are Affiliated With Louise Slade

Louise Slade is affiliated with the following schools: University of California, Berkeley, University of California, Davis, Cornell University

Louise Slade's AcademicInfluence.com Rankings

Louise Slade

Sociology

#2216

World Rank

#2468

Historical Rank

#720

USA Rank

sociology Degrees

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Sociology

Louise Slade's Degrees

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

Why Is Louise Slade Influential?

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According to Wikipedia, Louise Slade was a food scientist known for her work on food polymer science. She was an elected fellow of the Institute of Food Technologists and of the American Association of Cereal Chemists. Education and career Slade was born in South Carolina in 1946 and was a dancer who briefly attended the Juilliard School. She moved on to Barnard College, first interested in botany but dissuaded by the low level of available funding so she instead studied biochemistry, and received her bachelor's degree in 1968. She went on to earn a Ph.D. from Columbia University in 1974, and subsequently was a postdoc at the University of Illinois at Urbana-Champaign where she was an NIH-funded postdoctoral fellow working with Gregorio Weber. She started working at General Foods as a scientist in 1979. She retired from Kraft Foods in 2006, and in 2018 she became affiliated with the Monell Chemical Senses Center in Philadelphia.

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Louise Slade'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

Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. (1991) (1351)
A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs) (1986) (402)
Glass transitions and water-food structure interactions. (1995) (282)
Thermal behavior of amylose-lipid complexes (1985) (276)
Amylases and bread firming – an integrated view (2009) (239)
Water Science Reviews 3: Water as a plasticizer: physico-chemical aspects of low-moisture polymeric systems (1988) (233)
Non-equilibrium behavior of small carbohydrate-water systems (1988) (231)
Principles of cryostabilization technology from structure property relationships of carbohydrate water systems a review (1988) (229)
Water Relationships in Foods (1991) (222)
Non-equilibrium melting of native granular starch: Part I. Temperature location of the glass transition associated with gelatinization of A-type cereal starches (1988) (201)
Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat‐Based Food Processes and in Wheat Breeding—A Review (2011) (199)
Water and the glass transition — Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking (1994) (191)
A food polymer science approach to structure-property relationships in aqueous food systems: non-equilibrium behavior of carbohydrate-water systems. (1991) (171)
Thermomechanical properties of small-carbohydrate–water glasses and ‘rubbers’. Kinetically metastable systems at sub-zero temperatures (1988) (166)
Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products (1990) (164)
The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems (1993) (121)
Staphylococcus aureus Growth Boundaries: Moving towards Mechanistic Predictive Models Based on Solute-Specific Effects (2002) (102)
Water relationships in starch transitions (1993) (89)
Polysaccharide-Water Interactions — Thermal Behavior of Rice Starch (1985) (66)
Cookie- Versus Cracker-Baking—What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography (2014) (65)
8 – STRUCTURAL STABILITY OF INTERMEDIATE MOISTURE FOODS—A NEW UNDERSTANDING? (1988) (51)
State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report) (2011) (47)
Exploration of sugar functionality in sugar-snap and wire-cut cookie baking: implications for potential sucrose replacement or reduction. (2009) (44)
Prostaglandins and cannabis-III. Inhibition of biosynthesis by essential oil components of marihuana. (1975) (44)
9 – ‘COLLAPSE’ PHENOMENA—A UNIFYING CONCEPT FOR INTERPRETING THE BEHAVIOUR OF LOW MOISTURE FOODS (1988) (42)
Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report) (2010) (42)
Antifreeze activity of Antarctic fish glycoprotein and a synthetic polymer (1987) (40)
The Effect of Heat and Moisture Treatments on Enzyme Digestibility of AeWx, Aewx and aeWx Corn Starches (2000) (40)
Melting and crystallization of sugars in high-solids systems. (2013) (39)
Enzyme-resistant starch. VI: Influence of sugars on resistant starch formation (1994) (38)
Pressure-sensitive adhesive properties of wheat flour dough and the influence of temperature, separation rate, and moisture content (1994) (37)
Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes. (2001) (34)
Glass transitions in starch, gluten and bread as measured (1996) (34)
Effects of Extent of Chlorination, Extraction Rate, and Particle Size Reduction on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph (2009) (30)
Water relationships in foods. Advances in the 1980s and trends for the 1990s. 197th National Meeting of the American Chemical Society in Dallas, Texas, April 10-14, 1989. (1991) (26)
Solute‐specific effects of osmotic stress on Staphylococcus aureus (2005) (25)
Role of glassy and crystalline transitions in the responses of corn starches to heat and high pressure treatments : Prediction of solute-induced barostabilty from solute-induced thermostability (2008) (25)
Evaluation of Analytical Methods for Optimizing Peanut Roasting for Snack Foods (1998) (20)
DSC analysis of starch thermal properties related to functionality in low-moisture baked goods (1996) (19)
Cooking of ready-to-eat breakfast cereals (2000) (18)
Optimization of roasting process and product quality of peanuts (2006) (17)
Comment on the melting and decomposition of sugars. (2012) (17)
Impact of Heat Treatment on Wheat Flour Solvent Retention Capacity (SRC) Profiles (2013) (17)
Cake baking with alternative carbohydrates for potential sucrose replacement. I. Functionality of small sugars and their effects on high-ratio cake-baking performance. (2016) (14)
Application of RVA and time-lapse photography to explore effects of extent of chlorination, milling extraction rate, and particle-size reduction of flour on cake-baking functionality. (2010) (14)
Development of a Benchtop Baking Method for Chemically Leavened Crackers. I. Identification of a Diagnostic Formula and Procedure (2011) (14)
Effect of Sodium Chloride on Glassy and Crystalline Melting Transitions of Wheat Starch Treated with High Hydrostatic Pressure: Prediction of Solute-induced Barostability from Nonmonotonic Solute-induced Thermostability (2008) (13)
Potential Sugar Reduction in Cookies Formulated with Sucrose Alternatives (2016) (13)
Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the Method (2011) (12)
Determination of the main technological parameters of food substances by means of the additive contribution method (1999) (11)
Exploration of the functionality of sugars in cake-baking, and effects on cake quality (2020) (10)
Influence of hydrocolloids in low-moisture foods – a food polymer science approach (2004) (10)
Oxidative Gelation of Solvent-Accessible Arabinoxylans is the Predominant Consequence of Extensive Chlorination of Soft Wheat Flour (2009) (10)
Polymer Physicochemical Characterization of Oligosaccharides (1991) (9)
Micro-sugar-snap and micro-wire-cut cookie baking with trans-fat and zero-trans-fat shortenings. (2010) (7)
Chapter 3: Unit Operations and Equipment. I. Blending and Cooking (2000) (7)
Differential Scanning Calorimetry Analysis of the Effects of Heat and Pressure on Protein Denaturation in Soy Flour Mixed with Various Types of Plasticizers. (2017) (6)
EFFECT OF AAR ON SHEAR CAPACITY OF BEAMS, WITHOUT SHEAR REINFORCEMENT (1992) (6)
Progress in food processing and storage, based on amorphous product technology (2002) (5)
Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil (2021) (4)
Food Polymer Science Approach to Studies on Freshness and Shelf Life of Foods (2002) (4)
Exploration of functionality of low-glycemic-impact sugars and polyols, using SRC, DSC, RVA, and cookie baking (2009) (3)
The “Food Polymer Science” approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology (2018) (3)
The food polymer science approach to flour functionality and ingredient technology in biscuit baking (1999) (2)
Impacts of weathering/pre‐harvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products (2022) (1)
Application of thermal analysis to cookie, cracker, and pretzel manufacturing. (2003) (0)
Chapter 5: Unit Operations and Equipment. III. Tempering, Flaking, and Toasting (2000) (0)
2019 Alsberg-French-Schoch Memorial Award Presentation - A 39-Year Retrospective on Slade/Levine's 'Food Polymer Science' Approach to the Practice of Industrial R&D, Leading to U.S. Patent Estates Based on Fundamental Starch Science and Technology (2019) (0)
The role of glass transitions and water-solute-macromolecule relationships in the stabilization of biomaterials (2000) (0)
Exploration of low-glycemic-impact sugars and polyols in cookie baking, using SRC, DSC, and RVA. (2010) (0)
Update on cake and pancake baking (2011) (0)
IUPAC Technical Reports and Recommendations Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report) (2010) (0)
Edible product with low water content treated with oxygen (1989) (0)
THE EFFECT OF HEAT AND MOISTURE TREATMENTS ON ENZYME DIGESTIBILITY OF AeWx , Aewx AND aeWx CORN (0)

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What Schools Are Affiliated With Louise Slade?

Louise Slade is affiliated with the following schools:

Louise Slade's Academic­Influence.com Rankings