Gordon Smith
ScholarGPS® ID: 86866661836393
Affiliation History
Field
Allied Health
Discipline
Nutritional Sciences and Dietetics
Top Specialties
Food Chemistry
Metrics Summary
Publication Count
5
Predicted Citations
144
Predicted h-index
3
Ranking
Publications and Citation History
Publications based on Top Specialties
Types of Publication
- Publications
- Books
- Patents
- NIH/NSF
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Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content (journal article) Food Chemistry, volume 284 (2019). |
A Three Dimensional Kinetic Model for the Formation of Acrylamide in French Fries with Variable Glucose and Fructose Content (book chapter) In Browned Flavors: Analysis, Formation, and Physiology American Chemical Society (2016) |
Review of injection therapy clinics performed by physiotherapists working in primary care (journal article) International Musculoskeletal Medicine, volume 36, issue 4, pages 150-153 (2014). |
Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries (journal article) Journal of Agricultural and Food Chemistry, volume 60, issue 36, pages 9321-9331 (2012). |
Review of steroid-only injection therapy clinics performed by a physiotherapist working in primary care (journal article) International Musculoskeletal Medicine, volume 33, issue 2, pages 61-63 (2011). |