Robert C. Baker

Q: What Schools Are Affiliated With Robert C. Baker

Robert C. Baker is affiliated with the following schools: Pennsylvania State University, Purdue University, Cornell University

Robert C. Baker's AcademicInfluence.com Rankings

Robert C. Baker

Sociology

#1732

World Rank

#1949

Historical Rank

#604

USA Rank

sociology Degrees

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Sociology

Robert C. Baker's Degrees

PhD Food Science Cornell University
Masters Poultry Science Pennsylvania State University
Bachelors Poultry Science Pennsylvania State University

Why Is Robert C. Baker Influential?

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According to Wikipedia, Robert Carl Baker was an American inventor and Cornell University professor. He invented the chicken nugget as well as many other poultry-related inventions. Due to his contributions to the poultry sciences, he is a member of the American Poultry Hall of Fame.

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Robert C. Baker'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

A Simple Centrifugal Method for Measuring Expressible Moisture, A Water-Binding Property of Muscle Foods (1981) (236)
Pathogenesis of Salmonella enteritidis infection in laying chickens. I. Studies on egg transmission, clinical signs, fecal shedding, and serologic responses. (1990) (227)
Topical corticosteroids in chronic rhinosinusitis: a randomized, double-blind, placebo-controlled trial using fluticasone propionate aqueous nasal spray. (2001) (111)
Effects of cage and floor pen management on behavior, production, and physiological stress responses of laying hens. (1986) (94)
Characteristics of egg yolk phosvitin as an antioxidant for inhibiting metal-catalyzed phospholipid oxidations. (1986) (90)
Systemic bioavailability of fluticasone propionate administered as nasal drops and aqueous nasal spray formulations. (2008) (69)
Survival of Salmonella enteritidis on and in shelled eggs, liquid eggs and cooked egg products. (1990) (66)
Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical Treatments (1970) (63)
POTENTIAL APPLICATION OF MICROBIAL ANTAGONISM TO EXTENDED STORAGE STABILITY OF A FLESH TYPE FOOD (1979) (62)
Effect of an elevated level of carbon dioxide containing atmosphere on the growth of spoilage and pathogenic bacteria at 2, 7, and 13 C. (1986) (61)
Prevalence of Campylobacter jejuni in eggs and poultry meat in New York State. (1987) (60)
The Relative Importance of Chicken Egg Exterior Structures in Resisting Bacterial Penetration (1964) (55)
EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVES (1970) (53)
The metabolism of 14C aflatoxins in laying hens. (1973) (47)
Quality Comparison of Thermoprocessed Fishery Products in Cans and Retortable Pouches (1983) (46)
The Effect of Vacuum, Pressure, pH and Different Meat Types on the Binding Ability of Poultry Meat (1970) (46)
Extraction of Pigments from Mechanically Deboned Turkey Meat (1986) (45)
Lactic Acid Bacteria as an Antispoilage and Safety Factor in Cooked, Mechanically Deboned Poultry Meat. (1978) (45)
Quantitative analysis of gelation in egg protein systems (1984) (44)
Aflatoxicosis in the laying Japanese quail (Coturnix coturnix japonica). (1973) (42)
Chemical composition of the cuticle, and the inner and outer shell membranes from eggs of Gallus gallus. (1974) (42)
The Effect of Level of Skin on the Quality of Chicken Frankfurters (1968) (41)
THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE (1984) (41)
Further Processing of Poultry (1995) (39)
Survival of Salmonella typhimurium and Staphylococcus aureus in eggs cooked by different methods. (1983) (39)
Elevated Carbon Dioxide Atmospheres for Packaging Poultry. II. Effects of Chicken Quarters and Bulk Packages (1985) (39)
Effects of Hen Egg Shell and Other Calcium Sources Upon Egg Shell Strength and Ultrastructure (1973) (38)
Physical and Functional Properties of Mechanically Deboned Poultry Meat as Used in the Manufacture of Frankfurters (1973) (37)
Role of Cuticle in Spoilage of Chicken Eggs (1970) (36)
Role of the kidney in perioperative inflammatory responses. (2002) (32)
The Relationship Between Collagen Content and Emulsifying Capacity of Poultry Meat (1966) (32)
Factors Affecting the Discoloration of Hard-Cooked Egg Yolks (1967) (29)
The Binding of Enzymes to Fungal β-Glucans (1979) (28)
Methylprednisolone Increases Urinary Nitrate Concentrations and Reduces Subclinical Renal Injury During Infrarenal Aortic Ischemia Reperfusion (2006) (28)
EFFECTS OF PROTEOLYTIC ENZYMES ON THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN (1974) (27)
The Effect of Nicarbazin on Egg Production and Egg Quality (1957) (27)
Prevalence of salmonellae on eggs from poultry farms in New York State. (1980) (27)
The Incidence of Salmonella on Poultry Carcasses Following the Use of Slow Release Chlorine Dioxide (Alcide). (1990) (27)
The influence of type of pultry and carcass part on the extractability and emulsifying capacity of salt-soluble proteins. (1969) (26)
Infection Routes of Bacteria into Chicken Eggs (1970) (25)
Prebrowned Fried Chicken: 2. Evaluation of Predust Materials (1972) (25)
MICROBIAL PROPERTIES OF MECHANICALLY DEBONED FISH FLESH (1978) (25)
EFFECTS OF ANTIOXIDANTS AND CHELATORS ON THE STABILITY OF FROZEN STORED MECHANICALLY DEBONED FLOUNDER MEAT FROM RACKS AFTER FILLETING (1977) (24)
The Role of the Inner Shell Membrane in Bacterial Penetration of Chicken Eggs (1965) (24)
MICROBIOLOGY OF EGGS1 (1974) (24)
Effect of pH and Food Ingredients on the Stability of Egg Yolk Phospholipids and the Metal‐Chelator Antioxidant Activity of Phosvitin (1987) (23)
Effect of Type, Age, and Freezing of Poultry Meat Before Processing on the Quality of Chicken Frankfurters (1970) (22)
Selected Rheological Properties of pH‐Adjusted or Succinylated Egg Albumen (1983) (22)
Elevated Carbon Dioxide Atmospheres for Packaging Poultry.I. Effects on Ground Chicken (1985) (21)
PALATABILITY AND OTHER CHARACTERISTICS OF REPEATEDLY REFROZEN CHICKEN BROILERS (1976) (20)
EFFECTS OF DIFFERENT SALTS ON WATER RETENTION AND HEAT INITIATED BINDING PROPERTIES OF COMMINUTED COD MUSCLE (1984) (20)
Formation of Hydrogen Peroxide by Meat Starter Cultures. (1978) (20)
Strain Differences in Egg Shell Mottling, Internal Quality, Shell Thickness, Specific Gravity, and the Interrelationships Between These Factors (1958) (19)
pH-Controlled fermentors to increase production of leuconocin S by Leuconostoc paramesenteroides (1996) (18)
Salmonellae recovery following oral and intravenous inoculation of laying hens. (1980) (18)
Prevention of the Green-Gray Discoloration in Cooked Liquid Whole Eggs (1981) (18)
A RESEARCH NOTE: PHYSICAL, CHEMICAL AND SENSORY CHANGES DURING THERMAL PROCESSING OF THREE SPECIES OF CANNED FISH (1988) (18)
EFFECT OF pH ON THE QUALITY OF CHICKEN FRANKFURTERS (1970) (17)
Water‐Holding Capacity and Textural Acceptability of Precooked, Frozen, Whole‐Egg Omelets (1982) (17)
Ultrastructure of Mechanically Deboned Poultry Meat (1974) (17)
Acceptability of Frankfurters Made from Mechanically Deboned Turkey Frames as Affected by Formulation Changes (1975) (17)
Development of a High Protein Coating Batter Using Egg Albumen (1988) (17)
Effect of pH and of Succinylation on the Water Retention Properties of Coagulated, Frozen and Thawed Egg Albumen (1983) (16)
Some Physical Properties of the Egg Shell Membranes in Relation to Their Resistance to Bacterial Penetration (1964) (16)
Fermented Mechanically Deboned Poultry Meat and Survival of Staphylococcus aureus. (1979) (15)
Acceptability of Frankfurters Made from Chicken, Rabbit, Beef, and Pork (1972) (15)
The Effect of Lactic Acid Bacteria on Some Properties of Mechanically Deboned Poultry Meat (1979) (15)
Distribution of lysozyme activity in the exteriors of eggs from Gallus gallus. (1972) (15)
The Effect of Nicarbazin on Yolk Quality (1958) (14)
Effect of Selective Additives on the Acceptability of Chicken Frankfurters (1972) (14)
The frequency of salmonellae on duck eggs. (1985) (14)
Frankfurters Made From Mechanically Deboned Poultry Meat (MDPM) 1. Effect of Chopping Time (1974) (14)
Prebrowned Fried Chicken 1. Evaluation of Cooking Methods (1972) (14)
Acceptability of Frankfurters Made from Mechanically Deboned Poultry Meat as Affected by Carcass Part, Condition of Meat, and Days of Storage (1984) (13)
Salmonella infection of cracked eggs. (1969) (13)
The Microbiology of Cracked Eggs (1966) (13)
Lipid composition of the egg exteriors of the chicken (Gallus gallus). (1970) (13)
Comparative Susceptibility of Chicken, Duck and Turkey Eggs to Microbial Invasion (1965) (13)
COMBATANT CAPABILITY ASSESSMENT‐STATUS IN THE SHIP DESIGN PROCESS (1974) (12)
Shell Treatments as Affecting Microbial Egg Spoilage (1966) (12)
EFFECT OF CERTAIN PHYSICAL AND CHEMICAL TREATMENTS ON THE MICROSTRUCTURE OF EGG YOLK (1972) (12)
Effect of Storage on the Quality of Chicken Frankfurters (1972) (12)
ANTIMICROBIAL PROPERTIES OF LAURICIDIN IN MECHANICALLY DEBONED CHICKEN, MINCED FISH AND CHICKEN SAUSAGE (1982) (12)
Correlation between blood eosinophilia and airways hyper-responsiveness in rats. (1989) (12)
Effect of Salts on the Water Holding Capacity of Poultry Meat (1973) (12)
Frankfurters Made from Mechanically Deboned Poultry Meat (MDPM) 2. Microscopy (1974) (11)
A Comparison of Leghorn Fowl and Fryers for Precooked Battered Fried Chicken (1968) (11)
Destruction of Salmonella typhimurium and Staphylococcus aureus in Poultry Products Cooked in a Conventional and Microwave Oven (1983) (11)
The Development of a Poultry Ham Product (1981) (11)
NEUTRALIZATION OF ANTIMICROBIAL PROPERTIES OF LAURICIDIN BY TWEENS (1984) (11)
Relationship between carbon dioxide permeability and bacterial penetration in chicken egg shell models. (1966) (10)
The Influence of Quantity of Thick Albumen on Internal Egg Quality Measurements (1970) (10)
Individual Hen Differences in Egg Shell Mottling and the Relationship of Shell Mottling to Clutch Size, Internal Quality and Weight Loss (1957) (10)
PROTEOLYTIC ENZYMES AND THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN (1978) (10)
Functional and Organoleptic Evaluation of Low Cholesterol Egg Blends (1977) (10)
Development and Evaluation of Chickenburger Formulations and Effect of Beating Time Incorporating Underutilized Poultry Meats (1984) (9)
Determining the Keeping Quality of Ice-Packed and Dry-Packed Poultry (1957) (9)
BACTERIAL REPRESSIVE ACTION OF MEAT STARTER CULTURE IN PASTEURIZED LIQUID WHOLE EGG (1979) (9)
Studies to improve the extraction of mannitol and alginic acid fromMacrocystis pyrifera, a marine brown alga (2008) (9)
Keeping Quality of Ready-to-Cook and Dressed Poultry (1956) (9)
Factors affecting the growth of Pseudomonas fluorescens in liquid egg white. (1973) (8)
Mechanism of Binding of Chunks of Meat: 2. Effect of Proteolytic Enzymes (1973) (8)
The Effect of Pasteurizing Liquid Whole Egg on Viscosity, α-amylase and Salmonella senftenburg (1966) (8)
Chicken Egg Chalazae-Strain and Individual Hen Variations and Their Relation to Internal Quality (1958) (8)
The Use of Fowl for Convenience Items (1966) (8)
Fatty acid composition of the egg exterior structures of Gallus gallus (1970) (8)
Design and Development of a Self-Stabilizing, Autonomous Sailboat with Zero-Net Stored-Energy Use (2015) (7)
Electrical Energy Used and Time Consumed When Cooking Foods by Various Home Methods: Chickens (1980) (7)
A Pilot Plant Study of the Effect of Four Cooking Methods on Acceptability and Yields of Prebrowned Battered and Breaded Broiler Parts (1986) (7)
DISCOLORATION PROBLEMS IN MECHANICALLY DEBONED FISH (1980) (6)
MECHANISM OF BACTERIAL PENETRATION THROUGH THE EGGS OF Gallus gallus. 2. Effect of Penetration and Growth on Permeability of Inner Shell Membrane (1971) (6)
Effect of Waste Management and Egg Processing on the Flavor of Cooked Eggs (1973) (5)
The Amino Acid Composition of the Marine Brown Alga Macrocystis pyrifera from Baja California, Mexico. (1976) (5)
Yolk Position in Hard Cooked Eggs as Related to Heredity, Age and Cooking Position (1975) (5)
A New Method to Quantitate the Coagulation Process (1983) (5)
Characterization of the exudate from cooked shell eggs (1972) (5)
The Effect of Type of Nesting Material on Cleanliness of Eggs (1962) (5)
Factors Affecting the Drying, Stability, and Rehydration of Freeze-Dried Chicken Meat (1973) (5)
SHELF LIFE AND CULINARY PROPERTIES OF THAWED FROZEN PASTEURIZED WHOLE EGG (1969) (5)
Effects of dexamethasone in a model of lung hyperresponsiveness in the rat (1993) (4)
TWENTY STEPS TO A BETTER FLEET: INSURV REVIEW OF SURFACE SHIP DESIGN ENGINEERING (1985) (4)
Effect of Stuffing Variables on the Quality of Chicken Frankfurters (1970) (4)
A study of the composition of three popular varieties of fish in Israel, with a view towards further processing (2007) (4)
The Bubble Space Telescope Nickel-Hydrogen Battery Design (1990) (4)
The Development of Chicken Steak from Breast and Thigh Meat (1968) (4)
Prevention of Exudation of Hard Cooked Packaged Eggs (1973) (4)
The Cause of Discoloration of Hard Cooked Egg Rolls (1969) (3)
Emulsification of Chicken Frankfurters Manufactured by Different Production Systems (1986) (3)
The Fate of Broiler Necks and Giblets (1981) (3)
Development and Evaluation of a Thermally-Processed, Low-Cholesterol Egg Salad Product (1984) (3)
Egg Spoilage as Affected by the Route of Exposure (1966) (3)
Methylprednisolone reduces sub-clinical renal injury in a model of infra-renal aortic ischaemia-reperfusion (2002) (3)
A Comparison of Candling Eggs With Other Methods of Determining Internal Egg Quality (1972) (3)
The Effect of VTOL Design Configuration on Power Required for Hover and Low Speed Flight (1965) (3)
LYSOZYME STUDIES ON CHICKEN EGG CHALAZAE (1959) (3)
Factors Affecting the Quantity of Residual Albumen in Eggs (1970) (3)
The Use of Eggs for New Products (1966) (2)
The Effect of Egg Position in Storage on Susceptibility to Bacterial Spoilage (1970) (2)
The Development of a Precooked, Frozen, Egg-Based Pizza (1983) (2)
A comparison of fresh and frozen poultry. (1981) (2)
Effect of dry heat on the internal quality of eggs. (1969) (2)
EFFECT OF EGG SHELL SWEATING ON MICROBIAL SPOILAGE OF CHICKEN EGGS1 (1973) (2)
CHALAZAE OF THE DOMESTIC FOWL - LYSOZYME CONTENT AND FACTORS AFFECTING THEIR PROMINENCE (1957) (2)
Acceptability of Mature Turkeys and Fryer Chickens Cooked On the Bone and Off the Bone (1973) (2)
A PROCESS FOR THE PREPARATION OF DEHYDRATED SALTED FISH‐SOY CAKES (1977) (1)
Lysosomal and mitochondrial enzymes in avian muscle. (1974) (1)
Effect of Heredity on Some Characteristics of Egg Albumen Affecting Consumer Acceptance (1975) (1)
Charge retention test experiences on Hubble Space Telescope nickel-hydrogen battery cells (1993) (1)
Aerothermodynamic measurements for space shuttle configuration in hypersonic wind tunnels (1972) (1)
The effect of pasteurizing liquid whole egg on viscosity, alpha-amylase and Salmonella senftenburg. (1966) (1)
Frankfurters Made from Broiler and Turkey Necks Mechanically Deboned Using Two Different Machines (1989) (1)
The Effect of Rotation on the Internal Quality of Chicken Eggs (1963) (0)
Molecular Sieve Freeze-Drying of Poultry Meat (1972) (0)
Effect of intramuscular injection of penicillin on bacterial spoilage. (1969) (0)
Comments on Electromagnetic environment engineering: a solution to the EMI pandemic. Reply (1987) (0)
Changes in soluble adhesion molecules correlate with renal proximal tubular dysfunction at cardiac surgery (2002) (0)
10. Relationships between MIL-STD-105D Operating Characteristics and Conditional Sampling Operating Characteristics("Workshop on SQC"便り) (1981) (0)
Physicochemical Changes Produced in Egg Yolk by Streptococcus faecalis var. liquefaciens (1984) (0)
The effect of drugs on lung hyperreactivity in Sephadex treated rats. (1990) (0)
612 Effect of fluticasone propionate aqueous nasal spray and ceterizine on nasal symptoms and underlying inflammation of allergic rhinitis (2000) (0)
Taste Panels (1963) (0)
Heat Induced Cleavage of Flavoprotein in Hard Cooked Eggs (1973) (0)
The Effect of Rate of Cooking on the Quality of Barbecued Chicken (1972) (0)
Factors Affecting the Growth of Pseudomonas fluorescens in Liquid Egg White (1973) (0)
Remote ischaemia-reperfusion associated acute lung injury is not reduced by ischaemic preconditioning in a model of aortic surgery: O-43 (2006) (0)
Methylprednisolone attenuates the interleukin-6 response, but exacerbates porcine pulmonary dysfunction induced by infrarenal aortic ischaemia-reperfusion (2002) (0)
Factors Affecting theGrowthofPseudomonas fluorescensinLiquid EggWhite (1973) (0)
Control Requirements and Operating Characteristics of Lift Engine Transports in Low Speed Flight (1966) (0)
An Introductory Guide to the Control of Machinery (1998) (0)
Barbecued Chicken and Other Meats (1950) (0)
Focus Groups as a Tool in Food Product Development (1985) (0)
Changes in the Ultrastructure of Egg Yolk by the Growth of Streptococcus faecalis var liquefaciens (1982) (0)
Comparison of Sensory Scores and Instron Measurements for Texture of Chicken Frankfurters Manufactured by Different Production Methods (1988) (0)
Methylprednisolone increases urinary nitrate/creatinine ratios in porcine infrarenal aortic ischaemia reperfusion: 066 (2004) (0)
SHORT COMMUNICATION A Serological Study of a p-SFructofuranosidase from (1980) (0)
The effects of N-acetylcysteine on renal function during and after cardiac surgery. A pilot study (2009) (0)
CAC-880 Pu RECLAMATION FACILITY--Z PLANT GLOVE BOX DESIGN STUDY (1961) (0)
New Uses for Poultry (1962) (0)
A STUDY OF THE ABILITY OF NEW YORK STATE CONSUMERS TO DISTINGUISH INTERNAL EGG QUALITY. (1965) (0)
A Serological Study of a β-D-Fructofuranosidase from Sphacelia sorghi McRae (1980) (0)
Research Note: Acceptability of Broken-Out Eggs Stored in Polypropylene Containers (1991) (0)

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What Schools Are Affiliated With Robert C. Baker?

Robert C. Baker is affiliated with the following schools:

Robert C. Baker's Academic­Influence.com Rankings