Maynard A. Joslyn

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Maynard A. Joslyn

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Maynard A. Joslyn's Degrees

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

Why Is Maynard A. Joslyn Influential?

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According to Wikipedia, Maynard Alexander Joslyn was a Russian Empire-born, American food scientist who involved in the rebirth of the American wine industry in California following the repeal of Prohibition in 1933. Joslyn was also involved in the development of analytical chemistry as it applied to food, leading to the advancement of food chemistry as a scientific discipline.

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Maynard A. Joslyn'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

Methods in food analysis : physical, chemical, and instrumental methods of analysis (1970) (159)
ASTRINGENCY OF FRUITS AND FRUIT PRODUCTS IN RELATION TO PHENOLIC CONTENT. (1964) (158)
The growth depressing and toxic effects of tannins to chicks. (1966) (140)
Enzyme-catalyzed oxidative browning of fruit products. (1951) (135)
The Molecular Constitution of an Insoluble Polysaccharide from Yeast, Saccharomyces cerevisiae (1941) (109)
Food intake depression and other metabolic effects of tannic acid in the rat. (1970) (107)
The chemistry and technology of the pretreatment and preservation of fruit and vegetable products with sulfur dioxide and sulfites. (1954) (101)
Effect of tannic acid and related compounds on the absorption and utilization of proteins in the rat. (1970) (77)
Research on pectin depolymerases in the sixties ‐ a literature review (1972) (72)
Comparative effects of gallotannic acid and related phenolics on the growth of rats. (1969) (69)
Table Wines: The Technology of Their Production (1970) (66)
The Chemistry of Protopectin: A Critical Review of Historical Data and Recent Developments (1963) (61)
Ascorbic acid oxidation and browning in apple tissue extracts. (1948) (56)
Determination of reducing sugars (1932) (54)
ROLE OF AMINO ACIDS IN THE BROWNING OF ORANGE JUICE (1957) (52)
The Conversion of Chlorophyll to Pheophytin (1940) (44)
The effect of sugars on viscosity of pectin solutions: II. Comparison of dextrose, maltose, and dextrins (1967) (42)
The Rate of Conversion of Chlorophyll to Pheophytin (1938) (35)
Autolysis of Bakers' Yeast (1954) (33)
Kinetics of thiamin cleavage by sulphite. (1969) (32)
Purification and properties of dehydroascorbic acid reductase of peas (Pisum sativum). (1952) (32)
Effect of sugars on oxidation of ascorbic acid; kinetics of auto-oxidation of ascorbic acid. (1949) (31)
Fruit and vegetable juices (1939) (31)
Color Retention in Fruit Products (1941) (30)
THE FORMATION AND DECOMPOSITION OF GREEN PIGMENT IN CRUSHED GARLIC TISSUE (1956) (30)
Determination of Tannins and Related Polyphenols in Foods (1955) (29)
The effect of sugars on viscosity of pectin solutions. I. Comparison of corn sirup with sucrose solutions. (1967) (29)
The free amino acids of fruits. (1949) (28)
Food Discoloration, Reddening of White Onion Bulb Purees (1958) (28)
Leucoanthocyanins and related phenolic compounds of carob pods (Ceratonia siliqua) (1968) (26)
Chlorophyll-Pheophytin: Temperature Coefficient of the Rate of Pheophytin Formation (1941) (26)
Astringency Principles, Changes in Phenolic Content in Persimmons during Ripening and Processing (1964) (24)
Formation of Esters by Yeast. II. Investigations with Cellular Suspensions of Hansenula Anomala. (1953) (24)
INVESTIGATIONS OF ASCORBIC ACID DEHYDROGENASE OF PEAS (PISUM SATIVUM) AND ITS DISTRIBUTION IN THE DEVELOPING PLANT. (1951) (23)
Formation of esters of yeast. I. The production of ethyl acetate by standing surface cultures of Hansenula anomala. (1953) (23)
Browning of Orange Juice Survey of the Factors Involved (1935) (22)
Introduction to Thermal Processing of Foods (1961) (22)
The Extraction of Pectins from Apple Marc Preparations (1963) (22)
Enzyme Activity in Frozen Vegetables (1936) (21)
Food Processing Operations (1964) (20)
AUTO‐OXIDATIOS, OF FILTERED CITRUS JUICES (1941) (19)
The formation and properties of aluminum pectinates (1957) (18)
SOLUBILITY OF OXYGEN IN SOLTJTIONS OF VARIOUS SUGARS (1949) (16)
Food Discoloration, Reddening of White Onion Tissue (1960) (16)
Current concepts on the texture of fruits and vegetables (1970) (16)
The amino acids in various tissues of citrus fruits and in orange protein. (1953) (16)
Browning Reactions, Mechanism of Browning of Ascorbic Acid-Citric Acid-Glycine Systems (1958) (16)
Enzyme Activity in Frozen Vegetables ASPARAGUS1 (1940) (15)
Starch. III. Structure of Apple Starch (1949) (15)
THE RED PIGMENT OF THE ROOT OF THE BEET (BETA VULGARIS) AS A PYRROLE COMPOUNDa (1960) (15)
The relation of reducing value and extent of browning to the vitamin C content of orange juice exposed to air. (1934) (14)
Presence of Several Phenolic Components in Fruit Proanthocyanidins (1964) (14)
EFFECT OF HEATING ON THE CLEARING OF CITRUS JUICES (1940) (14)
The chemistry and technology of fruit and vegetable juice production (1954) (14)
The Kinetics of Absorption of Oxygen by Catechol (1935) (13)
The action of enzymes in concentrated solution and in the dried state (1951) (13)
Frozen Foods Storage Effects, Formation of Alcohol, Acetaldehyde, and Acetoin in Frozen Broccoli Tissue (1956) (13)
THE HYDROLYSIS OF PECTIC ACID BY PURIFIED FUNGAL POLYGALACTURONASE (1953) (12)
Nature of Betanin, the Pigment of Red Beet (1958) (11)
The galloyl glucose compounds in green carob pods (Ceratonia siliqua) (1968) (11)
OAT FLOUR AND HEXANE EXTRACT OF OAT FLOUR AS ANTIOXIDANTS FOR SHELLED WALNUTS AND WALNUT OIL1 (1937) (11)
Broccoli Processing, Accumulation of Alcohol in Underscalded Frozen Broccoli (1953) (11)
Autolysis of Several Pure Culture Yeasts (1954) (11)
Thiamine instability in experimental wet diets containing commercial casein with sulfur dioxide. (1968) (11)
PROPERTIES OF PURIFIED FUNGAL POLYGALACTURONASE (1953) (10)
THE ROLE OF PEROXIDASE IN THE DETERIORATION FROZEN FRUITS AND VEGETABLES. (1933) (10)
Astringency of fruit and fruit products in relation to leucoanthocyanin content (1964) (10)
Determination of Acetaldehyde in Wines (1938) (10)
Changes in Water-Soluble Calcium and Magnesium Content of Pear Fruit Tissue During Maturation and Ripening in Relation to Changes in Pectic Substances (1962) (10)
The Proanthocyanidins of Pinot Blanc Grapes (1967) (9)
Acid Metabolism of Wine Yeast. I. The Relation of Volatile Acid Formation to Alcoholic Fermentation (1938) (9)
Effect of sugars on oxidation of ascorbic acid; general and specific effects. (1949) (9)
Relation of Type and Concentration of Phenolics to the Color and Stability of Rosé wines (1967) (9)
THE RELATIVE RATES OF DESTRUCTION OF PECTIN IN MACERATES OF VARIOUS CITRUS FRUITS. (1940) (9)
The commercial freezing of fruit products (1948) (9)
The Kinetics of the Auto-oxidation of Catechol in the Presence of Several Foreign Substances (1935) (9)
Inversion of Sucrose by Invertase at Low Temperatures (1933) (9)
THE BROWNING OF ASCORBIC ACID (1960) (8)
Prevention of copper and iron turbidities in wine (1953) (8)
Role of Acetaldehyde in Red Wines (1941) (8)
Food processing operations. Their management, machines, materials and methods. (1963) (8)
CHAPTER VI – EXTRACTION METHODS AND SEPARATION PROCESSES (1950) (8)
THE EQUIVALENCE OF THIAMIN AND PYRIDOXINE FOR A STRAIN OF SACCHAROMYCES CEREVISIAE I (1953) (7)
CHAPTER X – COLORIMETRY AND SPECTROPHOTOMETRY (1950) (7)
MECHANISM OF COPPER CASSE FORMATION IN WHITE TABLE WINE. II. TURBIDIMETRIC AND OTHER PHYSICO‐CHEMICAL CONSIDERATIONS (1956) (7)
Conversion of Leucoanthocyanins into the Corresponding Anthocyanidins (1964) (7)
Fundamentals of food processing operations: ingredients, methods, and packaging (1967) (7)
Precipitation Rate of Cream of Tartar from Wine Effect of Temperature (1935) (7)
Wine Production, Determination of Free and Total Sulfur Dioxide in White Table Wines (1955) (7)
Determination of pectic substances in the presence of dextrins (1967) (7)
LACTIC ACID FORMATION IN ALCOHOLIC FERMENTATION BY YEAST. (1941) (7)
FORMATION OF ESTERS BY YEAST I (1953) (6)
MECHANISM OF COPPER CASSE FORMATION IN WHITE TABLE WINE. (1958) (6)
Chemistry of Analytically Important Pectic Acids (1952) (6)
Solubility of oxygen in solutions of various sugars. (1949) (6)
Enzyme Activity in Frozen Vegetable Artichoke Hearts (1938) (6)
Protective effect of casein on cleavage of thiamine by sulfite (1969) (5)
CHAPTER V – ASH CONTENT AND ASHING PROCEDURES (1950) (5)
CHAPTER IV – MOISTURE CONTENT AND TOTAL SOLIDS (1950) (5)
Changes occurring during freezing storage and thawing of fruits and vegetables (1933) (5)
Nutrient requirements of yeast (1951) (5)
A comparative investigation of certain film-forming fungi (1929) (5)
Occurrence of Leuco-anthocyanin in Pears (1956) (5)
FORMIC ACID FORMATION IN ALCOHOLIC FERMENTATION. (1941) (5)
The equivalence of thiamin and pyridoxine for a strain of Saccharomyces cerevisiae. II. The loss of pyridoxine during growth and the sparing effect of thiamin transaminase activity. (1953) (4)
CHAPTER XX – ORGANIC NITROGENOUS COMPOUNDS (1950) (4)
Sulfur Dioxide Content of Wine I. Iodometric Titration (1955) (4)
Inhibition and activation of orange pectinesterase. (1952) (4)
Milestones in nutrition (1964) (4)
Effect of Temperature and Time of Heating on Extraction of Color from Red-Juice Grapes (1929) (3)
The freezing preservation of vegetables (1961) (3)
Electrolytic Production of Rancio Flavor in Sherries (1938) (3)
Heat penetration in the pasteurizing of syrups and concentrates in glass containers (1928) (3)
Report on peroxidase in frozen vegetables. (1949) (3)
Notes: Occurence of Formaldehyde in Glacial Acetic Acid (1959) (3)
Significance of enzyme reaction to dehydration of vegetables. (1942) (3)
Effect of sugars on conversion of dehydro ascorbic acid. (1949) (3)
A Comparison of Several Physical Methods for the Determination of the Alcohol Content of Wine (1937) (2)
[149] Dehydroascorbic reductase: DHA+2GSH→GS·SG+AA (1955) (2)
THE RELATION OF DETERIORATION OF ORANGE JUICE TO ITS IODINE REDUCING VALUE. (1932) (2)
Iodine Reducing Value of Orange Juice - Effect of Sodium Benzoate and Heat (1934) (2)
The Theoretical Aspects of Clarification of Wine by Gelatin Fining (1953) (2)
CHAPTER VIII – REFRACTOMETRIC METHODS (1950) (1)
Sulfur Dioxide Content of Wine. Ii. Acid-Bleached Fuchsin-Formaldehyde Colormetric Method (1955) (1)
Report on volatile acids in wine. (1938) (1)
Peroxidase in Frozen Vegetables (1963) (1)
Effect of Cold and Freezing Storage on Wine Composition (1935) (1)
Chemistry of Sulfite Addition Products (1952) (1)
CHAPTER XIX – TANNINS (1950) (1)
Laboratory examination of wines and other fermented fruit products (1934) (1)
CHAPTER III – SAMPLING: PREPARATION OF SAMPLES FOR ANALYSIS, PRESERVATION OF SAMPLE (1950) (1)
A bookshelf on foods and nutrition. (1968) (1)
Refining of oils and fats for edible purposes By . Academic Press Inc., New York, N. Y., 1953. viii + 204 pp. Price $7.00 (1954) (1)
Effect of sugars on oxidation of ascorbic acid; influence of pH and type of buffer. (1949) (1)
Methods of Wine Analysis (1935) (0)
Liquid sugars: Studied in the freezing of apricots, peaches and nectarines (1948) (0)
CHAPTER XVI – CARBOHYDRATES: REDUCING SUGARS (1950) (0)
Removal of Cream of Tartar from Grape Juice by Freezing Storage1 (1930) (0)
Role of enzymes in the commercial processing of fruits and vegetables (1947) (0)
CHAPTER XII – pH AND BUFFER CAPACITY * (1950) (0)
CHAPTER XI – POTENTIOMETRIC AND RELATED METHODS (1950) (0)
CHAPTER FOUR. WINERY DESIGN, CONSTRUCTION, AND EQUIPMENT (1970) (0)
CHAPTER VII – DENSIMETRIC METHODS (1950) (0)
CHAPTER ONE. WINE TYPES OF THE WORLD (1970) (0)
The keeping quality of frozen orange juice. (1934) (0)
CHAPTER XVII – CARBOHYDRATES: SUCROSE AND STARCH (1950) (0)
Research in food science and food technology: a status report. (1960) (0)
The Food Industries Concern with Nutritive Value of Commercially Processed Foods (1968) (0)
Changes occurring during freezing and subsequent thawing of fruits and vegetables. (0)
Estimation of Worm and Insect Fragments in Tomato Products (1937) (0)
The Problem of Preserving Orange Juice by Freezing (1932) (0)
CORRESPONDENCE - Inversion of Sucrose by Invertase at Low Temperatures (1933) (0)
CHAPTER XV – ALCOHOLOMETRY (1950) (0)
THE EQUIVALENCE OF THIAMIN AND PYRIDOXINE FOR A STRAIN OF SACCHAROMYCES CEREVISIAE II (1953) (0)
CHAPTER XIII – VISCOSIMETRIC AND OTHER PHYSICAL METHODS (1950) (0)
CHAPTER XIV – ACIDIMETRY (1950) (0)
Report on Ascorbic Acid Oxidation Methods for Peroxidase in Vegetables (1956) (0)
Enzyme activity; index of quality in frozen vegetables. (1946) (0)
CHAPTER THREE. STATISTICAL TRENDS IN THE WINE INDUSTRY: INTERNATIONAL ACREAGE and production continues to increase. (1970) (0)
Correction; Mechanism of Browning of Ascorbic Acid-Citric Acid-Glycine Systems (1958) (0)
CHAPTER II – STATISTICAL ANALYSIS, ERRORS, EXPRESSION OF RESULTS (1950) (0)
CHAPTER IX – POLARIMETRY AND SACCHARIMETRY (1950) (0)
CHAPTER XVIII – PECTINS AND PENTOSANS (1950) (0)

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