William Vere Cruess

William Vere Cruess's AcademicInfluence.com Rankings

William Vere Cruess

Sociology

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Sociology

William Vere Cruess's Degrees

PhD Chemistry University of California, Berkeley

Why Is William Vere Cruess Influential?

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According to Wikipedia, William Vere Cruess was an American food scientist who pioneered the use of fruits to produce fruit-juice beverages, fruit-based concentrates and syrups. He was one of the first investigators in the United States to use freezing storage for preservation of fruits and fruit products. Cruess's research also proved beneficial in the rebirth of the wine industry in California after the repeal of Prohibition in 1933.

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William Vere Cruess'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

Commercial fruit and vegetable products (1958) (98)
EFFECT OF HYDROGEN ION CONCENTRATION ON THE TOXICITY OF SODIUM BENZOATE TO MICROÖRGANISMS (1929) (30)
The Bitter Glucoside of the Olive (1934) (29)
Dehydration of Fruits and Vegetables (1974) (28)
A LACTOBACILUUS FROM CALIFORNIA WINE: LACTOBACCILLUS HILGARDII (1936) (25)
The effect of hydrogen-ion concentration on the toxicity of several preservatives to microorganisms (1931) (23)
Dehydration of fruits (22)
Food Rancidity, Studies on Deterioration of Walnut Meats (1954) (19)
PROPERTIES OF THE OXIDIZING ENZYMES OF CERTAIN VINIFERA GRAPES 1 (1940) (18)
Further Observations on the Relation of pH Value to Toxicity of Preservatives to Microörganisms (1932) (18)
The oxidase of cauliflower. (1949) (15)
The Iron Content of Grapes and Wine (1937) (13)
Observations on certain film forming yeasts (1939) (12)
THE EFFECT OF pH VALUE ON THE INACTIVATION TEMPERATURE OF FRUIT OXIDASE. (1929) (11)
The Effect of Sulphurous Acid on Fermentation Organisms. (1912) (10)
THE OXIDASE OF THE APRICOT. (1949) (10)
An Investigation of the Thermal Death Point of Saccharomyces ellipsoideus (1934) (9)
A study of certain factors affecting the growth of flor yeast. (1955) (8)
EFFECT OF TEMPERATURE, VARIETY OF JUICE, AND METHOD OF INCREASING SUGAR CONTENT ON MAXIMUM ALCOHOL PRODUCTION BY SACCHAROMYCES ELLIPSOIDEUS (1936) (8)
The Effect of Pectic Enzymes in Wine Making (1951) (7)
Hydrolysis of Pectin by Various Micoörganisms (1929) (7)
SWEET WINES OF HIGH ALCOHOL CONTENT WITHOUT FORTIFICATION3 (1916) (7)
The principles and practice of wine making (1934) (7)
The effect of pretreatment and subsequent drying on the activity of grape oxidase (1942) (6)
EFFECT OF TEMPERATURE ON CERTAIN PRODUCTS OF VINOUS FERMENTATION (1952) (6)
THE EFFECT OF pH VALUE AND HYDROGEN PEROXIDE CONCENTRATION ON FRUIT OXIDASE ACTIVITY. (1929) (6)
Commercial fruit and vegetable products : a textbook for student, investigator and manufacturer (6)
A comparative investigation of certain film-forming fungi (1929) (5)
FACTORS AFFECTING THE COMPOSITION OF DATES. (1927) (5)
COMPARISON OF SEVERAL INDICATORS FOR FRUIT OXIDASE (1929) (5)
The rôle of acidity in vegetable canning (1925) (4)
Hydrogen-Ion Concentration in Preservative Action (1932) (4)
CONDITIONS AFFECTING THE ELECTROLYTIC DETERMINATION OF COPPER. (1910) (4)
The oxidase of the olive. (1948) (4)
Comparative Effects of Casein, Gelatin and Bentonite Fining (1950) (3)
Changes in Olive Composition during Processing (1939) (3)
Significance of enzyme reaction to dehydration of vegetables. (1942) (3)
GASOMETRIC METHOD OF ESTIMATING OXIDASE ACTIVITY. (1933) (2)
A Study of Several Problems of Clarification of Wine with Casein (1963) (2)
Removal of Sulfurous Acid from Grape Sirup. (1925) (2)
Observations on Spanish sherry process. (1948) (2)
Sulfur Dioxide as Dried Fruit Preservative (1932) (2)
Effect of Hydrogen-Ion Concentration in the Dyeing of Cherries (1929) (2)
Minor Constituents of Vinous Fermentation (1950) (1)
A COMPARISON OF VARIOUS TREATMENTS OF CEMENT AND STEEL WINE-TANK SURFACES1,2 (1937) (1)
The Utility of Sulfurous Acid and Pure Yeast in Cider Vinegar Manufacture. (1915) (1)
Laboratory examination of wines and other fermented fruit products (1934) (1)
Investigations on the use of fruits in ice cream and ices (1)
Composition of dried California prunes of the French (prune d'Agen) variety. (1931) (1)
Corrosion of Nickel and Monel Metal by Sulfured Grape Juice (1933) (1)
ENZYMES IN DEHYDRATED VEGETABLES. (1944) (1)
Almond meats and hulls: New and improved uses for larger-sized meats and for hulls subjects of investigations (1949) (1)
What dehydrators of carrots should do to get quality (1944) (0)
The dried-fruit industry and frozen-food production in california (1951) (0)
Improvements in the rapid refractometric method of determining the oil content of olives (1953) (0)
Observations on olives and olive products in Egypt and Italy (1939) (0)
Prune products: Improved processing and new uses developed by research (1948) (0)
Research on the utilization of agricultural products in california (1939) (0)
Home preparation of jelly and marmalade (0)
Rapidly refreshing dehydrated vegetables. (1942) (0)
Manufacture of Unfermented Grape Juice in California (1914) (0)
Sugar saving suggestions (0)
Home preparation of fruit juices (0)
A Study of Certain Factors Affecting the Growth of Flor Yeast (1955) (0)
Candying fruit, making fruit vinegar and salting vegetables (0)
The dietary value of fruits and fruit products. (1940) (0)
Enzymes in Dehydrated Vegetables (1944) (0)
Effect of wines on the composition of title urine and the alkali reserve of the blood. (1936) (0)
Drying and Dehydration of Foods (Von Loesecke, Harry W.) (1944) (0)
EVAPORATION OF FRUITS AND VEGETABLES. (0)
The Chemistry and Technology of Food and Food Products. Volume I (Jacobs, Morris B., ed.) (1945) (0)

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William Vere Cruess's Academic­Influence.com Rankings