Malcolm C. Bourne

Malcolm C. Bourne's AcademicInfluence.com Rankings

Malcolm C. Bourne

Sociology

#1264

World Rank

#1445

Historical Rank

sociology Degrees

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Sociology

Malcolm C. Bourne's Degrees

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

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Malcolm C. Bourne'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

Texture profile analysis (1978) (2679)
Food Texture and Viscosity: Concept and Measurement (2002) (898)
CHAPTER 1 – Texture, Viscosity, and Food (1982) (301)
Texture Profile of Ripening Pears (1968) (280)
A PSYCHOACOUSTICAL THEORY OF CRISPNESS (1976) (196)
Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots (1995) (160)
Principles of Objective Texture Measurement (1982) (147)
KINETICS OF THERMAL SOFTENING OF VEGETABLES (1983) (129)
EFFECT OF BLANCHING TREATMENTS ON THE FIRMNESS OF CARROTS (1979) (127)
COMPUTER‐ASSISTED READOUT OF DATA FROM TEXTURE PROFILE ANALYSIS CURVES (1978) (111)
Relationships Between the Hard-to-Cook Phenomenon in Red Kidney Beans and Water Absorption, Puncture Force, Pectin, Phytic Acid, and Minerals (1984) (109)
FLOW PROPERTIES OF TOMATO CONCENTRATES (1981) (107)
Measurement of food texture by a universal testing machine (1966) (105)
Parameters of Texture Profile Analysis (2013) (104)
Effect of Temperature on Firmness of Raw Fruits and Vegetables (1982) (98)
Texture Evaluation Of Horticultural Crops (1980) (91)
Measure of Shear and Compression Components of Puncture Tests (1966) (84)
RELATION BETWEEN TEXTURE AND MASTICATION (2004) (81)
Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans (1987) (80)
EFFECT OF DEGREE OF COMPRESSION ON TEXTURE PROFILE PARAMETERS (1981) (70)
CRISPNESS IN FOODS-A REVIEW (1976) (66)
Post Harvest Food Losses – The Neglected Dimension in Increasing the World Food Supply (1977) (66)
Texture and rehydration of dehydrated carrots as affected by low temperature blanching (1992) (65)
Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology (1996) (64)
Applications of Chemical Kinetic Theory to the Rate of Thermal Softening of Vegetable Tissue (1989) (62)
Physics and Texture (2002) (61)
Texture, Viscosity, and Food (1982) (60)
Creamy perception. I : in model dessert creams (1987) (58)
RHEOLOGICAL CHARACTERIZATION OF SALAD DRESSINGS. 1. STEADY SHEAR, THIXOTROPY AND EFFECT OF TEMPERATURE (1988) (57)
EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVES (1970) (53)
Chapter 4 – Principles of Objective Texture Measurement (2002) (53)
Deformation Testing of Foods. (1967) (53)
IS RHEOLOGY ENOUGH FOR FOOD TEXTURE MEASUREMENT (1975) (53)
RHEOLOGICAL CHARACTERIZATION OF SALAD DRESSINGS 2: EFFECT OF STORAGE (1989) (50)
Cultivar, Specific Gravity and Location in Tuber Affect Puncture Force of Raw Potatoes (1992) (48)
Sensory Methods of Texture and Viscosity Measurement (1982) (47)
SENSORY EVALUATION OF FOOD FIRMNESS. (1969) (47)
TEXTURE OF TEMPERATE FRUITS (1979) (46)
METHOD FOR OBTAINING COMPRESSION AND SHEAR COEFFICIENTS OF FOODS USING CYLINDRICAL PUNCHES (1975) (45)
The Effect of Level of Skin on the Quality of Chicken Frankfurters (1968) (41)
WATER ABSORPTION and SWELLING IN DRY BEAN SEEDS (1992) (40)
EFFECT OF WATER ACTIVITY ON TEXTURE PROFILE PARAMETERS OF APPLE FLESH (1986) (37)
COMPRESSION RATES IN THE MOUTH (1977) (37)
Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology (1998) (36)
Low temperature blanching affects firmness and rehydration of dried cauliflower florets (1994) (36)
STUDIES ON PUNCH TESTING OF APPLES (1965) (35)
TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST (1972) (35)
Basic Principles of Food Texture Measurement (1990) (35)
HARDNESS OF COOKED MILLED RICE BY INSTRUMENTAL AND SENSORY METHODS (1993) (34)
Calibration of rheological techniques used for foods (1992) (33)
Texture profile analysis [Food acceptability]. (1978) (33)
Chapter 7 – Sensory Methods of Texture and Viscosity Measurement (2002) (32)
EFFECT OF SODIUM ALKALIS AND SALTS ON pH AND FLAVOR OF SOYMILK (1976) (32)
Processing Factors Influencing Splitting and Other Quality Characteristics of Canned Kidney Beans (1986) (32)
A Classification of Objective Methods for Measuring Texture and Consistency of Foods (1966) (31)
CHANGES IN GRAPE FIRMNESS DURING MATURATION (1980) (31)
Textural Changes in Ripening Peaches (1974) (30)
Effect of Storage Conditions of Dry Bean Seeds (Phaseolus vulgaris L.) on Texture Profile Parameters After Cooking (1985) (29)
SIMPLE METHODS FOR EXTENDING THE SHELF LIFE OF SOY CURD (TOFU) IN TROPICAL AREAS (1978) (29)
Kinetic studies of detergency. I. Analysis of cleaning curves (1963) (28)
EFFECT OF LUBRICATION ON THE COMPRESSION BEHAVIOUR OF CHEESE AND FRANKFURTERS (1994) (26)
SELECTION AND USE OF POSTHARVEST TECHNOLOGIES AS A COMPONENT OF THE FOOD CHAIN (2006) (25)
FRUIT TEXTURE—AN OVERVIEW OF TRENDS AND PROBLEMS (1979) (25)
EFFECT OF PRESSURE AND STORAGE TIME ON TEXTURE PROFILE PARAMETERS OF SOYBEAN CURD (TOFU) (1988) (25)
PRESERVATION OF CARROTS BY LACTIC ACID FERMENTATION (1973) (24)
TRAINING A SENSORY TEXTURE PROFILE PANEL AND DEVELOPMENT OF STANDARD RATING SCALES IN COLOMBIA (1975) (24)
SURVEY OF SUITABILITY OF THIRTY CULTIVARS OF soyBEANS FOR soyMILK MANUFACTURE (1976) (23)
CHAPTER 6 – Sensory Methods of Texture and Viscosity Measurement (1982) (23)
Effect of moisture content on compressive strength of whole snap bean (Phaseolus vulgaris L.) seeds and separated cotyledons (1996) (23)
Kinetic studies of detergency. II. Effect of age, temperature, and cleaning time on rates of soil removal (1963) (23)
DEFORMATION TESTING OF FOODS: III. Effect of Size and Shape on the Magnitude of Deformation (1972) (23)
ANALYSIS OF THE PLASTOMETER AND CORRELATION OF BOSTWICK CONSISTOMETER DATA (1977) (22)
USE OF THE PENETROMETER FOR DEFORMATION TESTING OF FOODS (1973) (22)
Existence of Two Soil Species in Detergency Investigations (1963) (22)
CONVERTING FROM EMPIRICAL TO RHEOLOGICAL TESTS ON FOODS : IT'S A MATTER OFTIME (1994) (21)
EFFECTS OF SAMPLE DIMENSIONS ON THE SNAPPING FORCE OF CRISP FOODS *: Experimental Verification of a Mathematical Model (2007) (21)
Effect of Temperature on Firmness of Thermally Processed Fruits and Vegetables (1986) (19)
Assessment of Components of Fruit Firmness in Selected Sweet Cherry Genotypes (1988) (19)
LIMITATIONS OF RHEOLOGY IN FOOD TEXTURE MEASUREMENTS1 (1977) (19)
Thermal Degradation of Texture in Apples (1985) (18)
COMPARISON OF RESULTS FROM THE USE OF THE MAGNESS-TAYLOR PRESSURE TIP IN HAND- AND MACHINE-OPERATION (1974) (17)
CHAPTER 3 – Principles of Objective Texture Measurement (1982) (16)
18 Relationship between Rheology and Food Texture (2002) (15)
Food Security: Postharvest Losses (2014) (15)
SENSORY EVALUATION | Texture (2003) (15)
Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition (2001) (15)
Blanch Temperature/Time Effects on Rheological Properties of Applesauce (1995) (15)
Practice of Objective Texture Measurement (1982) (14)
Effect of Storage Time, Relative Humidity and Temperature on the Cookability of Whole Red Kidney Beans and on the Cell Wall Components of the Cotyledons (1990) (14)
Impact of temperature and cellulase treatments on rheological behavior of potato tuber cell suspensions (1993) (13)
LOW TEMPERATURE BLANCHING OF FROZEN CARROTS WITH CALCIUM CHLORIDE SOLUTIONS AT DIFFERENT HOLDING TIMES ON TEXTURE OF FROZEN CARROTS (2002) (13)
MEASURING HARDNESS DISTRIBUTION OF COOKED RICE BY SINGLE‐GRAIN PUNCTURE (1996) (13)
FIRMNESS MEASUREMENT OF PROCESSED TABLE BEETS. (1971) (13)
Definition of the word “detergent” (1963) (12)
TEXTURE IN FOOD. Volume 2. SOLID FOODS (2005) (11)
Kinetic studies of detergency. III. Dependence of the dupré mechanism on surface tension (1965) (11)
Standardization of Texture Measuring Instruments (1972) (11)
CHAPTER 2 – Body-Texture Interactions (1982) (10)
Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity (2002) (10)
Short communication: Effect of pre‐soaking on the rate of thermal softening of soybeans (2007) (10)
Viscosity and Consistency (1982) (10)
TEXTURE MEASUREMENTS IN VEGETABLES (1975) (10)
Body-Texture Interactions (1982) (9)
Why so many tests to measure texture (2000) (9)
CHAPTER 4 – Practice of Objective Texture Measurement (1982) (9)
Texture measurements on finished baked goods (1993) (8)
The influence of water activity on three genotypes of snap bean (Phaseolus vulgaris L.) in relation to mechanical damage resistance (1995) (8)
ISSUES PERTAINING TO THE TEXTURE PROFILE ANALYSIS (1998) (7)
Effect of Coconut Cream Addition to Soymilk on the Composition, Texture, and Sensory Properties of Tofu (1985) (7)
Practical Texture Measurements of Cereal Foods (1990) (7)
Guidelines for post harvest food loss reduction activities (1983) (6)
Chapter 6 – Viscosity Measurement (2002) (5)
CHAPTER 5 – Viscosity and Consistency (1982) (5)
Chapter 5 – Practice of Objective Texture Measurement (2002) (5)
Deformation Testing of Foods. 2. A Simple Spring Model of Deformation (1967) (5)
Effects of Water Activity on Textural Properties of Food (2017) (4)
Desired Textures of Food Analogs and Methods of Measuring Their Textural Properties (1975) (4)
Selection of a Suitable Test Procedure (1982) (3)
Chapter 9 – Selection of a Suitable Test Procedure (2002) (3)
KINETIC OF SOFTENING OF CARROT BY GAMMA RADIATION (1995) (3)
KINETICS OF CALCIUM ION ABSORPTION INTO CARROT TISSUE DURING IMMERSION IN CALCIUM CHLORIDE SOLUTIONS (2003) (3)
Defatted Soybean Cotyledons as a High Protein Stable, Dry Food (1972) (2)
CHAPTER 7 – Selection of a Suitable Test Procedure (1982) (2)
Diffusion constants of a maltosaccharide series (1963) (2)
FIRMNESS AND THERMAL CONDUCTIVITY OF RED BEETS IN STORAGE (1977) (2)
Technical note: Effect of added soybean paste and instant soydhal on toughness and rate of staling of chapatis (2007) (1)
Preserving Food After Harvest is an Integral Component of Food Security (2017) (1)
Analysis of Cleaning Curves (1963) (1)
Sensory Perception of Foods. 2nd edition (J.R. Piggott, ed.), Elsevier Science Publishers, London. 1988. 406 pp. £56. (1989) (1)
PIONEERS IN FOOD SCIENCE: VOL. 2 (2004) (1)
ACKNOWLEDGMENT TO PROFESSOR M. A. RAO (1990) (0)
FESTSCHRIFT IN HONOR OF DR. ALINA SURMACKA SZCZESNIAK (1981) (0)
EDITOR'S FINAL ANNOUNCEMENTS (2006) (0)
FIRMNESS OF CANNED CARROTS AND RED BEETS DURING STORAGE (1977) (0)
Test of a diffusion measuring apparatus (1964) (0)
Editorial board announcement (1999) (0)
Studies of Structure and Texture of Potatoes to Enable Cultivar Selection and Development of New and Improved Processes Products (1989) (0)
Memories of uranium. (1994) (0)
NOTE FROM EDITOR (2004) (0)
HONORS FOR MEMBERS OF THE EDITORIAL BOARD (1983) (0)
FOUNDING EDITORS HONORED (1999) (0)
ACKNOWLEDGMENT TO DR. M. A. RAO (1983) (0)
A sustainable world food supply - What are the issues and what needs to be done (1992) (0)
PROFESSOR PHILIP SHERMAN Some Personal Recollections (1995) (0)
Kinetics of radiation softening of carrot (1996) (0)
Tales of Ordinary Madness (2004) (0)
TEACHING FOOD RHEOLOGY AT CORNELL (1974) (0)
THE CONTRIBUTION OF KINETIC STUDIES TO THE THEORY AND PRACTICE OF DETERGENCY: Department of Food Science and Technology, Cornell University, Geneva, New York, U.S.A. (1965) (0)
Memories of Uranium (1994) (0)
A two stage model describes radiation softening of carrot (1996) (0)

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What Schools Are Affiliated With Malcolm C. Bourne?

Malcolm C. Bourne is affiliated with the following schools:

Cornell University