Ronald Gordan Buttery

Ronald Gordan Buttery's AcademicInfluence.com Rankings

Sociology

#1592

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#1801

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Sociology

Ronald Gordan Buttery'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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Ronald Gordan Buttery'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

Contribution of volatiles to rice aroma (1988) (497)
Cooked rice aroma and 2-acetyl-1-pyrroline (1983) (434)
Quantitative and sensory studies on tomato paste volatiles (1990) (313)
Fresh tomato aroma volatiles: a quantitative study (1987) (300)
Characterization of some volatile constituents of bell peppers. (1969) (258)
A pear-derived kairomone with pheromonal potency that attracts male and female codling moth, Cydia pomonella (L.) (2001) (243)
Characterization of additional volatile components of tomato (1971) (231)
Odour thresholds of some organic compounds associated with food flavours (1963) (207)
Food volatiles. Volatilities of aldehydes, ketones, and esters in dilute water solution (1969) (196)
Additional volatile components of cabbage, broccoli, and cauliflower (1976) (185)
2-Acetyl-1-pyrroline : An important aroma component of cooked rice (1982) (180)
Flavor chemistry : trends and developments (1989) (167)
Host-plant green-leaf volatiles synergize the synthetic sex pheromones of the corn earworm and codling moth (Lepidoptera) (1993) (161)
Odour intensities of hop oil components. (1966) (155)
Characterization of some volatile constituents of carrots (1968) (138)
Synthesis of some 2-methoxy-3-alkylpyrazines with strong bell pepper-like odors (1970) (137)
Volatile flavor components of rice cakes. (1999) (135)
Bioactive volatile compounds from plants (1993) (133)
Additive Effect of Sub-Threshold Concentrations of Some Organic Compounds Associated with Food Aromas (1963) (127)
Flavor compounds. Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds (1973) (122)
INDISCRIMINATE REACTION OF METHYLENE WITH THE CARBON-HYDROGEN BOND (1956) (122)
Tomato leaf volatile aroma components (1987) (116)
Odour thresholds and similarity ratings of some potato chip components (1972) (116)
Quantitative studies on origins of fresh tomato aroma volatiles (1988) (109)
Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars (1988) (108)
Studies on Popcorn Aroma and Flavor Volatiles (1997) (108)
Volatile Constituents of Asian Pear (Pyrus serotina) (1992) (105)
Volatile components of wheat leaves (and stems): possible insect attractants (1985) (105)
Volatile Flavor Components of Corn Tortillas and Related Products (1995) (95)
Studies on Flavor Volatiles of Some Sweet Corn Products (1994) (94)
Volatilities of organic flavor compounds in foods (1971) (92)
Volatile components of red clover leaves, flowers, and seed pods: possible insect attractants (1984) (90)
Volatile compounds of tomato fruit and plant parts: relationship and biogenesis (1993) (87)
Quantitative analysis of 2-acetyl-1-pyrroline in rice (1986) (87)
Corn leaf volatiles: indentification using Tenax trapping for possible insect attractants (1984) (80)
Additional aroma components of honeydew melon (1982) (77)
Volatile Constituents of Used Frying Oils (1996) (76)
Volatile components of green walnut husks. (2000) (74)
Characterization of some volatile potato components (1970) (74)
Roasted lamb fat: basic volatile components (1977) (74)
Broccoli storage under low-oxygen atmosphere: identification of higher boiling volatiles (1992) (73)
ODOR QUALITY AND CHEMICAL STRUCTURE IN FRUIT AND VEGETABLE FLAVORS * (1974) (73)
Furaneol: Odor Threshold and Importance to Tomato Aroma (1995) (70)
TOMATO AROMA COMPONENTS : IDENTIFICATION OF GLYCOSIDE HYDROLYSIS VOLATILES (1990) (69)
Fresh tomato volatiles: composition and sensory studies (1989) (67)
Volatile constituents of pineapple (Ananas comosus [L] Merr.) (1989) (66)
Off-Flavors in Potato Products, Autoxidation of Potato Granules (1961) (65)
Gas-Liquid Chromatography of Aroma of Vegetables and Fruit. Direct Injection of Aqueous Vapors (1961) (63)
Identification of additional pineapple volatiles (1991) (59)
Partition coefficient and comparative olfactometry (1978) (57)
Volatile components of baked potatoes (1973) (57)
Characterization of some volatile constituents of dry red beans. (1975) (56)
Characterization of volatile pyrazine and pyridine components of potato chips (1971) (55)
Geosmin, a musty off-flavor of dry beans (1976) (53)
Oat leaf volatiles: possible insect attractants (1982) (51)
Effect of storage and ripening on fresh tomato quality, Part I (1994) (51)
Identification of additional tomato paste volatiles (1990) (50)
Futher applications of permethylated β-cyclodextrin capillary gas chromatographic columns (1990) (50)
Earthy aroma of potatoes (1973) (49)
Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional. (2008) (49)
Volatile components of alfalfa flowers and pods (1982) (48)
Thiamin odor and bis(2-methyl-3-furyl) disulfide (1984) (48)
Volatile components of yellow starthistle (1986) (46)
Differential effects of tomato (Lycopersicon esculentum mill) matrix on the volatility of important aroma compounds. (2003) (44)
Volatile aroma components of cooked artichoke (1978) (44)
Gas Chromatography. Direct Vapor Analyses of Food Products with Programmed Temperature Control of Dual Columns with Dual Flame Ionization Detectors. (1962) (44)
California bay oil. I. Constituents, odor properties (1974) (43)
Identification of germacrene D in walnut and fig leaf volatiles (1986) (43)
Volatiles of corn kernels and husks: possible corn ear worm attractants (1978) (42)
ODOR THRESHOLD OF 2,3,6-TRICHLOROANISOLE IN WATER (1978) (41)
Geosmin and methylisoborneol in garden soil (1976) (40)
Food Vapors Analysis, Measurement of Fat Autoxidation and Browning Aldehydes in Food Vapors by Direct Vapor Injection Gas-Liquid Chromatography (1963) (40)
Identification of hop varieties by gas chromatographic analysis of their essential oils. Capillary gas chromatography patterns and analyses of hop oils from American grown varieties (1967) (39)
Volatile components of alfalfa: possible insect host plant attractants (1980) (38)
498. The formation of aromatic hydrocarbons at high temperatures. Part I. Introduction (1958) (37)
Odour Thresholds of Various Branched and Straight Chain Acetates (1996) (37)
Volatile components from Bartlett and Bradford pear leaves (1989) (35)
Effects of Ammonium to Nitrate Ratio and Salinity on Yield and Fruit Quality of Large and Small Tomato Fruit Hybrids (2005) (34)
Capillary Column Efficiencies in Gas Chromatography-Mass Spectral Analyses. (1964) (33)
Synthesis and odor properties of some additional compounds related to 2-isobutyl-3-methoxypyrazine (1972) (32)
Isolation and Identification of 2,5-Dimethyl-4-hydroxy-3(2H)-furanone glucoside from tomatoes (1994) (31)
Analysis of Furaneol in tomato using dynamic headspace sampling with sodium sulfate. (2001) (31)
Flavor volatilcs, sugars and color development in ripening in vitro‐cultured tomato fruit and calyx (1993) (31)
2-Ethyl-3,5-Dimethylpyrazine and 2-Ethyl-3,6-Dimethylpyrazine: Odor Thresholds in Water Solution (1997) (30)
Some unusual minor volatile components of tomato. (2004) (30)
Identification of additional volatile constituents of carrot roots (1979) (29)
Specific anosmia to 1-pyrroline: The spermous primary odor (1975) (29)
Characterization of some previously unidentified sesquiterpenes in carrot roots (1978) (28)
Volatiles of corn tassels: possible corn ear worm attractants (1980) (28)
Odor thresholds of various branched esters (1995) (28)
Identification of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone (Furaneol) and 5-Methyl-4-Hydroxy-3(2H)-Furanone in Fresh and Processed Tomato (1994) (28)
Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor Estimates (1964) (27)
Flavor Chemistry and Odor Thresholds (1999) (27)
Sorption of volatile flavor compounds by microcellular cereal starch. (1999) (26)
Electroantennogram response of alfalfa seed chalcid,Bruchophagus roddi (Hymenoptera: Eurytomidae) to host- and nonhost-plant volatiles (1992) (26)
California bay oil. II. Biological effects of constituents. (1974) (26)
Constituents of Hop Oil (1963) (26)
Free and Bound Flavor Constituents of White-Fleshed Nectarines (1992) (25)
Unusual volatile carbonyl components of potato chips (1973) (24)
Identification of some constituents of carrot seed oil (1968) (23)
Insect attractants: volatiles of hydrolyzed protein insect baits (1983) (23)
Aroma of Fresh Field Tomatoes (2002) (22)
Importance of 2-aminoacetophenone to the flavor of masa corn flour products (1994) (22)
Characterization of Nonbasic Steam Volatile Components of Potato Chips (1972) (22)
Volatile components of alfalfa leaf-cutter bee cells (1981) (20)
Components of almond hulls: possible navel orangeworm attractants and growth inhibitors (1980) (20)
VOLATILE OXYGENATED CONSTITUENTS OF HOPS. IDENTIFICATION BY COMBINED GAS CHROMATOGRAPHY AND MASS SPECTROMETRY. (1965) (19)
Recent developments in chemical attractants for Tephritid fruit flies (1987) (19)
4,5-Dialkylthiazoles with potent bell pepperlike aromas (1976) (18)
RESPONSE OF THE ALFALFA SEED CHALCID, BRUCHOPHAGUS RODDI, TO ALFALFA VOLATILES (1983) (18)
Alkylthiazoles in potato products (1974) (18)
A Study of the Fate of Volatile Hop Constituents in Beer (1967) (17)
Characterization of some C15 constituents of hop oil (1967) (16)
FLAVOR ENHANCEMENT OF POTATO PRODUCTS (1971) (16)
Aromatic azo-compounds. Part V. The absorption spectra of N-substituted 4-aminoazobenzenes and their mono-acid salts (1954) (16)
440. Aromatic azo-compounds. Part I. Oxidation of cis- and trans-azobenzene (1953) (15)
USE OF ODOR THRESHOLDS IN AROMA RESEARCH (1991) (15)
Aromatic azo-compounds. Part VI. The action of light on azoxy-compounds (1954) (15)
Volatile Hop Esters (1964) (15)
Food Antioxidants, Determination of Butylated Hydroxyanisole and Butylated Hydroxytoluene in Potato Granules by Gas-Liquid Chromatography (1961) (15)
Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component. (2013) (14)
Odor Thresholds of Various Unsaturated Branched Esters (1998) (14)
Synthesis and Occurrence of Oxoaldehydes in Used Frying Oils (1995) (13)
Methods for Isolating Food and Plant Volatiles (1996) (13)
Nona-2,4,6-trienal, an unusual component of blended dry beans (1975) (13)
Volatile components of corn roots: possible insect attractants (1985) (12)
Raisin and dried fig volatile components: possible insect attractants. (1981) (12)
Mass spectra of some alkylthiazoles (1973) (12)
VOLATILE HOP CONSTITUENTS: CONVENTIONAL AND CAPILLARY GASCHROMATOGRAPHIC SEPARATION WITH CHARACTERIZATION BY PHYSICAL METHODS (1964) (12)
Contribution of some volatile tomato components and their mixtures to fresh tomato aroma (1972) (12)
Volatile tomato constituents: identification of 2,6-dimethylundeca-2,6-dien-10-one (1968) (12)
122. Aromatic azo-compounds. Part VIII. A study of intramolecular hydrogen bonding in 8-hydroxyquinoline (1956) (12)
2-Hexyl-3-methylmaleic anhydride: an unusual volatile component of raisins and almond hulls (1980) (11)
2,4,5-Trithiahexane from photolysis of dimethyl disulfide (1977) (11)
Chemical Composition of Gaura drummondii Flower Volatiles (1991) (11)
Protein hydrolysate volatiles as insect attractants (1985) (10)
Coumarin off-odor in wheat flour (1978) (10)
Odor threshold of thiamin odor compound 1-methylbicyclo[3.3.0]-2,4-dithia-8-oxaoctane (1981) (9)
Electroantennogram Responses of the Armyworm (Lepidoptera: Noctuidae) and Cereal Leaf Beetle (Coleoptera: Chrysomelidae) to Volatile Chemicals of Seedling Oats (1984) (9)
Sex Pheromone for Attracting Western Grapeleaf Skeletonizer (Lepidoptera: Zygaenidae) (1985) (9)
A Study of the Volatile Oxygenated Constituents in Different Hop Varieties (1965) (9)
Ovipositional Behavior of the Alfalfa Seed Chalcid (Hymenoptera: Eurytomidae) in Response to Volatile Components of Alfalfa (1986) (8)
2,5-Dimethyl-4-hydroxy-3(2 H )-furanone in Corn Products (1997) (8)
Differences in the aroma of selected fresh tomato cultivars. (2004) (8)
Air-water partition coefficients of some aldehydes. (1965) (7)
Convenient synthesis of nona trans 2 cis 6 dienal cucumber d (1968) (7)
443. Aromatic azo-compounds. Part IV. Absorption spectra of azo- and azoxy-compounds (1953) (7)
Identification of a thiamin odor compound from photolysis of thiamin. (1978) (6)
Response of the Alfalfa and Clover Seed Chalcids (Hymenoptera: Eurytomidae) to Host Plant Components (1986) (6)
Volatile Aroma/Flavor Components of Raisins (Dried Grapes) (2010) (6)
501. The formation of aromatic hydrocarbons at high temperatures. Part IV. The pyrolysis of styrene (1958) (6)
Studies on Tomato Glycosides (1995) (6)
Cyclic esters : compounds possessing remarkably low odor thresholds (1991) (6)
Chemical Changes in Flavor Components during Processing (1985) (6)
A convenient synthesis of (E,E,Z)-2,4,7-decatrienal (1980) (5)
DIRECT VAPOR ANALYSES WITH GAS CHROMATOGRAPHY (1964) (5)
SOME PROPERTIES OF ODORIFEROUS MOLECULES (1981) (5)
An attractant for mushroom flies (Diptera: Phoridae) (1986) (4)
Identification of offensive odor compounds from potato processing plant waste effluent irrigation fields (1979) (4)
Specific Rearrangements in the Mass Spectra of Butyl Hexanoates and Similar Aliphatic Esters (1966) (4)
Volatile components of jute sacks (1975) (4)
METHYL GERANATE IN HOP OIL (1966) (4)
Volatile hop constituents: Characterisation of β‐copaene and pentadec‐6‐ene‐2‐one (1969) (3)
cis-Hept-4-en-2-ol in corn volatiles: identification and synthesis (1979) (3)
STEROIDS AND RELATED PRODUCTS: XVI. AN IMPROVED SYNTHESIS OF 11-DEHYDRO-17α-METHYLPROGESTERONE (1961) (2)
Direct formation of 4-alkoxy derivatives from 2,5-dimethyl-4-hydroxy-3(2H)-furanone and aliphatic alcohols (1996) (2)
Volatile Hop Constituents: A Capillary Gas-Chromatography Study (1964) (2)
Odor Thresholds of Cyclic Esters (1994) (2)
Computer enhanced flavor analysis in tomatoes (1990) (2)
Mechanical and Physical Properties of Microcellular Starch-Based Foams Formed from Gels (2001) (2)
Aromatic azo-compounds. Part VII. The synthesis and absorption spectra of some azoquinolines (1955) (1)
Odorous compounds from potato processing waste effluent irrigation fields: volatile acids (1980) (1)
Role of Gas Chromatography in Aroma Research (1963) (1)
STEAM DISTILLATION-EXTRACTION ISOLATION OF INSECT ATTRACTIVE VOLATILES FROM PROTEIN HYDROLYZATES (1985) (1)
A three-step synthesis of cadin-1(10)-en-11-ol (1977) (1)
Thiamin odor compound odor threshold: synthetic vs. natural (1982) (1)
13 in the Aroma of Selected Fresh Tomato Cultivars (2004) (0)
Identification of Impact Aroma Compounds in Tomato: Implications to New Hybrids with Improved Acceptance through Sensory, Chemical, Breeding and Agrotechnical Techniques (2002) (0)
Evaluation of Bay Leaves and Bay Oil Preventing Insect Infestation of Stored Foods, 1980 (1981) (0)
New books (1976) (0)
In vitro metabolism of (14C)photodieldrin by microsomal mixed-function oxidase of mouse, rat, and house flies. (1974) (0)
Studies on azo-compounds (1955) (0)
Preparation and characterisation of 2-formyl-1,4,5,6-tetrahydropyridine, a compound with a cracker-like odour (2012) (0)

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What Schools Are Affiliated With Ronald Gordan Buttery?

Ronald Gordan Buttery is affiliated with the following schools:

Hebrew University of Jerusalem