Yeshajahu Pomeranz

Yeshajahu Pomeranz's AcademicInfluence.com Rankings

Yeshajahu Pomeranz

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Sociology

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According to Wikipedia, Yeshajahu Pomeranz was an Israeli-American food scientist. Early life and education Pomeranz was born on 28 November 1922 in Poland to Rysia and Dovid Pomeranz. He received bachelor's degrees from the Israel Institute of Technology in chemistry and chemical engineering in 1944 and 1945. He obtained a master's degree in chemical engineering from the University of London, and a doctorate in grain science and milling from Kansas State University.

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Yeshajahu Pomeranz'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

Advances in Cereal Science and Technology (1986) (377)
Functional properties of food components (1985) (305)
Fiber in breadmaking--effects on functional properties. (1977) (287)
Size-distribution of wheat starch granules during endosperm development. (1990) (189)
Composition and functionality of wheat-flour components (1971) (185)
Chemical composition of kernel structures. (1988) (173)
Discoloration of dough for oriental noodles (1995) (159)
Wheat hardness: its genetic, structural, and biochemical background, measurement, and significance (1990) (157)
Amino acid composition of buckwheat (1972) (148)
Functional (breadmaking) and biochemical properties of wheat flour components. VIII. Starch (1971) (136)
Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles (1994) (130)
Buckwheat: structure, composition, and utilization. (1983) (106)
Enzyme-resistant starch. II, Differential scanning calorimetry studies on heat-treated starches and enzyme-resistant starch residues (1990) (105)
Amino acid composition of oat groats (1971) (100)
ENZYME-RESISTANT STARCH. III, X-RAY DIFFRACTION OF AUTOCLAVED AMYLOMAIZE VII STARCH AND ENZYME-RESISTANT STARCH RESIDUES (1991) (98)
Discrimination between wheat classes and varieties by image analysis (1986) (96)
Modern cereal science and technology (1987) (93)
Discrimination of wheat and nonwheat components in grain samples by image analysis (1989) (84)
Water activity and moisture content of dough and bread (1989) (80)
Enzyme-resistant starch. IV, effects of complexing lipids (1991) (79)
ULTRASTRUCTURE OF THE MATURE UNGERMINATED RICE (ORYZA SATIVA) CARYOPSIS. THE CARYOPSIS COAT AND THE ALEURONE CELLS (1977) (78)
Comparison of Polyphenol Oxidase Activities in Wheats and Flours from Australian and U.S. Cultivars (1994) (76)
Cereal pentosans: their estimation and significance. 3. Pentosans in abraded grains and milling by-products. (1987) (75)
Starch-lipid interactions and formation of resistant starch in high-amylose barley (1992) (67)
Ultrastructure of the mature ungerminated rice (Oryza sativa) caryopsis. The starchy endosperm (1978) (66)
Protein concentrates and prime starch from wheat flours (1993) (64)
ULTRASTRUCTURE OF THE MATURE UNGERMINATED RICE (ORYZA SATIVA) CARYOPSIS. THE GERM (1978) (64)
Functionality of whey and casein in fermentation and in breadbaking by fixed and optimized procedures (1996) (61)
Starch and enzyme-resistant starch from high-amylose barley (1991) (59)
Gas formation and gas retention. I. The system and methodology (1993) (59)
Microscopic structure of the wheat grain. (1988) (57)
Synthesis of galactosyl glycerides and related lipids (1969) (53)
Amino Acid Composition of Wheat Varieties and Flours Varying Widely in Bread-Making Potentialities (1966) (53)
12 – Information and Documentation (1985) (49)
Counteracting the deleterious effects of fiber in breadmaking (1981) (46)
Steamed bread. I, Chinese steamed bread formulation and interactions (1990) (42)
Dispersibility of wheat proteins in aqueous urea solutions--a new parameter to evaluate breadmaking potentialities of wheat flours. (1965) (41)
Early Stages in Wheat Endosperm Formation and Protein Body Initiation (1982) (40)
Use of algae dunaliella as a protein supplement in bread (1984) (39)
Relation between chemical composition and bread-making potentialities of wheat flour. (1968) (39)
Functional properties of soy polysaccharides and wheat bran in soft wheat products. (1990) (39)
Functional properties of psyllium in wheat-based products (1992) (39)
Noodles. V. Determination of optimum water absorption of flour to prepare oriental noodles. (1986) (37)
Changes in wheat flour damaged by mold during storage. Effects on lipid, lipoprotein, and protein (1970) (35)
LIPID EXTRACTION CONDITIONS TO DIFFERENTIATE AMONG HARD RED WINTER WHEATS THAT VARY IN BREADMAKING (1980) (34)
Characterization and estimation of barley polysaccharides by near-infrared spectroscopy. I. Barleys, starches, and beta-D-glucans (1992) (33)
Enzyme-resistant starch in yellow layer cake (1994) (33)
Colorimetric determination of persulfate with alcian blue (1963) (32)
Rice grain hardness and its relationship to some milling, cooking, and processing characteristics (1986) (31)
APPLICATION OF PATTERN RECOGNITION TECHNIQUES IN ANALYSIS OF CEREAL GRAINS (1986) (31)
The lipid composition of wheat flours varying widely in bread-making potentialities (1966) (30)
Composition, cooking time, and maturation of Azuki (Vigna angularis) and common beans (Phaseolus vulgaris) (1992) (29)
Image analysis and characterization of cereal grains with a laser range finder and camera contour extractor (1989) (29)
The history, development, and utilization of triticale (1974) (29)
Characterization and estimation of barley polysaccharides by near-infrared spectroscopy. II. Estimation of total beta-glucans. (1992) (28)
Enzyme-resistant starch : studies using differential scanning calorimetry (1993) (28)
Effect of Various Sugars on Browninga (1962) (28)
Near-infrared reflectance spectra of hard red winter wheats varying widely in protein content and breadmaking potential (1987) (26)
Changes in lipid composition in maturing wheat. (1965) (26)
Smooth and wrinkled peas. 1. General physical and chemical characteristics (1994) (25)
STEAMED BREAD. II, ROLE OF PROTEIN CONTENT AND STRENGTH (1991) (25)
Effect of borate on colorimetric determinations of carbohydrates by the phenol-sulfuric acid method. (1968) (25)
FLOUR FROM GERMINATED SOYBEANS IN HIGH‐PROTEIN BREAD (1977) (24)
Lipid binding and fatty acid distribution in flour, dough, and baked and steamed bread (1991) (24)
Interaction Between Glycolipids and Wheat Flour Macromolecules in Breadmaking (1973) (24)
Research and development regarding enzyme-resistant starch (RS) in the USA: a review. (1992) (24)
Cereal Pentosans : Their Estimation and Significance . IV . Pentosans in Wheat Flour Varieties and Fractions (2005) (24)
Wheat hardness and baking properties of wheat flours (1984) (24)
Recent trends in usage of fats and oils as functional ingredients in the baking industry (1983) (23)
An SDS-FY Test to Evaluate Quality of Wheat for Oriental Noodles (1994) (23)
Wheat flour and defatted milk fractions characterized by differential scanning calorimetry. I. DSC of flour and milk fractions (1995) (23)
Wheat Hardness: Time Required to Grind Wheat with the Brabender Automatic. Micro Hardness Tester (1981) (22)
Wheat flour and defatted milk fractions characterized by differential scanning calorimetry. II: DSC of interaction products (1995) (22)
Hardness and functional (bread and cookie-making) properties of U.S. wheats (1988) (22)
Changes in Extractability of Lipids During Bread‐Making (1966) (21)
A new parameter related to loaf volume based on the first derivative of the alveograph curve (1990) (21)
Molecular approach to breadmaking. (1970) (21)
The lipid composition of a single wheat kernel and its structural parts. (1965) (20)
Storage effects in wheat. Changes in lipid composition in wheat during storage deterioration. (1965) (20)
Ergosterol, ergosta-4,6,8(14),22-tetraen-3-one, ergosterol peroxide and chitin in ergoty barley, rye and other grasses (1983) (19)
Smooth and wrinkled peas. 2. Distribution of protein, lipid, and fatty acids in seed and milling fractions (1994) (19)
Biochemical and functional changes in stored cereal grains (1971) (19)
Identification of US rice cultivars by high-performance liquid chromatography (1987) (19)
Light and Scanning Electron Microscopy of Wheat and Rye-Bread crumb. Interpretation of Specimens Prepared by Various Methods (1984) (18)
Food uses of barley (1974) (18)
Effects of lipids and emulsifiers on alveograph characteristics (1992) (18)
Lipids in wheat from various classes and varieties (1966) (18)
Breakage Susceptibility and Hardness of Corn Kernels of Various Sizes and Shapes (1987) (18)
Evaluation of Factors Affecting the Determination of Nitrogen in Soya Products by the Biuret and Orange‐G Dye‐Binding Methods (1965) (18)
Classification of wheat kernels using three-dimensional image analysis (1991) (18)
note on the interaction between glycolipids and wheat flour macromolecules (1970) (18)
Wheat is unique : structure, composition, processing, end-use properties, and products (1989) (18)
Measuring high moisture content of cereal grains by pulsed nuclear magnetic resonance. (1980) (17)
Isolation and characterisation of wheat flour proteins. I. Separation of salt- and acetic acid-dispersible proteins by gel filtration, polyacrylamide gel electrophoresis, and sucrose gradient ultracentrifugation. (1965) (17)
Scanning electron microscopy in food science and technology. (1976) (17)
Evaluation of factors affecting lipid binding in wheat flours (1968) (17)
Amino-acid composition of maturing wheat. (1966) (17)
Steamed bread. III, Role of lipids (1991) (17)
IMPLICATIONS OF THE RICE KERNEL STRUCTURE IN STORAGE, MARKETING, AND PROCESSING: A REVIEW (1978) (16)
Gas formation and gas retention. II: Role of vital gluten during baking of bread from low-protein or fiber-enriched flour (1993) (16)
Changes in biochemical and breadmaking properties of storage-damaged flour (1968) (15)
Comparison of screening methods for indirect determination of Sorghum hardness (1986) (14)
Water‐Soluble Pentosans in Flours Varying Widely in Bread‐Making Potential (1967) (14)
Reliability of Five Methods for Protein Determination in Barley and Malt (1977) (14)
Changes in urea‐dispersibility of proteins during maturation (1966) (13)
Grain Structure and End-Use Properties (1982) (13)
From Wheat to Bread: A Biochemical Study (1973) (13)
Industrial uses of cereals : symposium proceedings held in conjunction with 58th annual meeting American Association of Cereal Chemists, November 4-8, 1973, St. Louis, Missouri (1973) (12)
Characterization of oat species by polyacrylamide gel electrophoresis and high performance liquid chromatography of their prolamin proteins (1985) (12)
Effects of sugars and certain free amino acids on bread characteristics. (1963) (12)
Composition and utilization of milled barley products. 1. Gross composition of roller-milled and air-separated fractions. (1971) (12)
The Amino Acid Composition of Wild Buckwheat and No. 1 Wheat Feed Screenings (1975) (11)
Characterization of Water‐Soluble Wheat Flour Pentosans (1968) (11)
Solvent solubility parameter and flour moisture effects on lipid extractability (1984) (11)
The rice kernel. (1980) (11)
Use of fluorometry for the determination of uric acid in grain. Elimination of interfering fluorescence (1991) (11)
Detection of sprouted wheat by a rapid colorimetric determination of alpha-amylase. (1977) (11)
Malt Modification Assessed by Histochemistry, Light Microscopy, and Transmission and Scanning Electron Microscopy (1982) (11)
Triticale in Malting and Brewing (1970) (10)
Infrared reflectance spectroscopy for estimation of moisture of whole grain (1977) (10)
The effects of kernel size in plump and shrunken kernels, and of sprouting, on kernel hardness in wheat (1984) (10)
Isolation and characterisation of wheat flour proteins. II. Effects of urea and N-ethylmaleimide on the behaviour of wheat proteins during extraction and fractionation. (1965) (9)
Quest for a universal test of commercial gluten quality for breadmaking (1990) (9)
ON THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND FALLING NUMBER IN WHEAT (1978) (9)
Effect of spring and winter growth habitat on compositional, milling, and baking characteristics of winter wheats (1993) (9)
HOT-PASTE VISCOSITY AND ALPHA-AMYLASE SUSCEPTIBILITY OF HARD RED WINTER WHEAT FLOUR (1978) (8)
Changes in mold damaged wheat flours stored at various temperatures. Fluorescent compounds: 4,6,8(14),22-ergostatetraen-3-one and its C24-ethyl analog (1970) (8)
DISTRIBUTION OF PROTEIN-BOUND SULFHYDRYL GROUPS IN YEAST CELLS (1962) (8)
Protein Concentration and Amino Acid Composition of Avena sterilis L. Groats 1 (1975) (8)
Amino Acid Composition of Malted Cereals and Malt Sprouts (1971) (8)
Changes in maturing wheat as determined by near-infrared reflectance spectroscopy (1989) (7)
A Method to Determine Hardness and Work of Grinding Wheat (1981) (7)
Evaluation of vital dry gluten composition and functionality in breadmaking by near-infrared reflectance spectroscopy (1991) (7)
Isolation and characterisation of wheat flour proteins. IV.—effects on wheat flour proteins of dough mixing and of oxidising agents† (1966) (7)
Functional and Biochemical Changes in Maturing Barley. I. Changes in Malting and Brewing Characteristics 1 (1971) (7)
Isolation of Proteins from Plant Material (1965) (7)
Changes in wheat flours damaged by mold during storage. Effects in breadmaking (1970) (7)
Use of lecithin in production of bread containing defatted soya‐flour as a protein supplement (1959) (6)
Genetic factors affecting protein content and composition of cereal grains. (1980) (6)
Isolation and characterisation of wheat flour proteins. III.—Amino‐acid composition of Sephadex‐gel fractionated wheat flour proteins (1966) (6)
3 – Carbohydrates: Structural Polysaccharides, Pectins, and Gums (1985) (6)
A simple method for evaluation of heat treatment of soybean meal (1960) (6)
PROTEIN CONTENT AND AMINO ACID COMPOSITION IN GROATS AND HULLS OF DEVELOPING OATS (Avena sativa) (1976) (6)
A simple method for determination of proteinase activity (1988) (6)
Air-aspirated cleaning to separate sound from preharvest-sprouted wheat (1993) (6)
Composition and Utilization of Milled Barley Products. II. Air-Fractionated Barley Flours as Adjunct in Brewing (1970) (5)
Modified chromogenic alpha-amylase assay for sprouted wheat. (1979) (5)
Rye in Malting and Brewing 1 (1973) (5)
The Liquefying Action of Pancreatic, Cereal, Fungal, and Bacterial Alpha‐Amylasesa (1963) (5)
5 – Proteins: General (1985) (5)
Dispersibility of cereal proteins in urea solutions (1966) (5)
The lysine content of bread supplemented with soya flour, wheat gluten, dry yeast and wheat germ. (1962) (5)
Changes in gliadin proteins during cookie making (1989) (5)
Mineral Components of Grain Dust (1981) (4)
Structure of Coarse and Fine Fractions of Corn Samples Ground on the Stenvert Hardness Tester (1985) (4)
GIBBERELLIC ACID IN MALTING OF OATS (1974) (4)
6 – Proteins: Specific Foods (1985) (4)
Industrial uses of oats (1995) (4)
Lactase Activity Measurement, Evaluation of Lactase Preparations for Use in Breadmaking (1963) (4)
Sucrose esters in baked products. (1994) (4)
PROTEIN CONTENT AND AMINO ACID COMPOSITION OF DEVELOPING PEAS (1975) (4)
Endosperm structural and biochemical differences between a high-protein amphiploid wheat and its progenitors (1985) (4)
Thin layer chromatography in studies of cereal lipids (1965) (4)
2 – Carbohydrates: Starch* (1985) (3)
Lipids in Wheat Kernels of Varying Size (1967) (3)
Raw-Starch Degrading Amylase(s) Affect Enzyme-resistant Starch (1992) (3)
Fluorescent metabolites in mold-damaged wheat flour (1970) (3)
Gas Chromatographic Determination of Calcium Propionate Added as Preservative to Bread (1987) (3)
Gas chromatographic determination of calcium propionate added as preservative to bread. (1987) (3)
Cereals '78 : better nutrition for the world's millions : a commemorative book : Sixth International Cereal and Bread Congress (1978) (3)
WHEAT FLOUR COMPONENTS IN BREADMAKING1 (1980) (3)
Cereal science and technology at the turn of the decade. (1980) (3)
Lipoxygenase activity and apparent KM in maturing azuki (1994) (2)
Amino acid composition of isogenic lines in barley. (1976) (2)
Soluble Proteins and Proteolytic Activity in Malt from Mechanically Abraded Barley (1973) (2)
14 – Lipids in Cereal Products (1983) (2)
Fats and oils as functional ingredients in the baking industry--nutritive value. (1986) (2)
PROTEIN CONTENT AND AMINO ACID COMPOSITION OF TISSUE COMPONENTS IN DEVELOPING BARLEY (1976) (2)
Effects of borate on absorbance of carbohydrates mixed with the phenol-sulfuric acid reagent (1969) (2)
ELECTRON MICROPROBE ANALYSIS OF MINERALS IN BARLEY AND MALT TISSUES (1976) (2)
Advances in cereal science and technology. Volume VI. (1980) (2)
EFFECTIVENESS OF SORBIC ACID IN PRESERVATION OF DAMP WHEAT (1957) (2)
Distribution of Lipids in Air-Fractionated Flours (1966) (2)
Comparison of methods for determination of lysine in cereals. (1963) (2)
Moisture Content of Whole Bread and Bread Crumb (1959) (2)
Lipids in Flour from Gamma‐Irradiated Wheat (2008) (2)
10 – Some Traditional Foods (1985) (2)
Fatty acids in lipids of maturing wheat (1968) (1)
Determination of mineral matter and admixed calcium carbonate in flour. (1957) (1)
Functional properties of some European wheats grown in Europe and Kansas (1985) (1)
Contribution of α‐ and β‐amylases to the production of sugars fermentable in panary fermentation (1964) (1)
MALT PROCESSING STABILITY OF BARLEY CULTIVARS — A STATISTICAL ANALYSIS (1977) (1)
Cereals and Cereal Products (2000) (1)
Protective Effect of Barley Hulls Against the Rice Weevil (1979) (1)
Effect of N-Ethylmaleimide on the Starch-liquefying Enzyme from Soy-flour (1964) (1)
Seed proteins: edited by J. Daussant, J. Mosse and J. Vaughan, Academic Press, 1983. £28.00/$50.00 (xiv + 335 pages) ISBN 0 122 04380 4 (1983) (0)
Detection of exhausted coffee in genuine roasted coffee and estimation of the added amount (1957) (0)
Kirlian photography of corn - fact or artifact (1975) (0)
Detection and Estimation of Soy Flour in Wheat Flour (1960) (0)
Field-Laboratory Interactions to Advance Grain Research (1981) (0)
4 – Corn Sweeteners and Wheat Carbohydrates (1985) (0)
Effect of natural free lipids on flour cookie quality. (1970) (0)
Interaction of Lipids with Breadmaking 1 Proteins and Carbohydrates in (2007) (0)
TAKING WHEAT APART AND PUTTING IT TOGETHER (1983) (0)
Colorimetric determination of alpha -amylase in sprouted grains and malts. (1980) (0)
Effect of Malting on Development of Rice Weevils in Barley (1977) (0)
Wheat lipids: what they do (1976) (0)
[Effect of oil and fat combined with emulsifiers, with the production of yeast raised baked products]. [German] (1983) (0)
The chemistry and technology of cereals as food and feed (2nd edn), S.A. Matz (Ed.). Van Nostrand Reinhold (1991), £72.00/$98.95 (xix + 751 pages) ISBN 0 442 30830 2 (1992) (0)
Oilseeds and oil in the people's Republic of China (1977) (0)
Characterization of Wheat Components by Infrared SpectroscopyI. Infrared Spectra of Major Wheat Flour Components (1965) (0)
From Barley to Beer — As Seen under the Scanning Electron Microscope (1972) (0)
Wheat Processing and Utilization (2015) (0)
11 – Foods of the Future (1985) (0)
Comparative resistance of barleys as influenced by location source, aleurone layer, and protein levels. (1978) (0)
Colorimetric Alpha-Amylase, Falling Number, and Amylograph Assays of Sprouted Wheat: Collaborative Study (1981) (0)

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What Schools Are Affiliated With Yeshajahu Pomeranz?

Yeshajahu Pomeranz is affiliated with the following schools:

Kansas State University