Maynard Alexander Joslyn
Affiliations: | 1972 | Nutritional Sciences | University of California, Berkeley, Berkeley, CA, United States |
Area:
food scienceWebsite:
http://texts.cdlib.org/view?docId=hb4d5nb20m&chunk.id=div00078&brand=calisphere&doc.view=entire_textGoogle:
"Maynard Alexander Joslyn"Bio:
(1904 - 1984)
http://digitalassets.lib.berkeley.edu/roho/ucb/text/joslyn_maynard.pdf
https://foodscience.ucdavis.edu/people/maynard-joslyn
DOI: 10.1021/ja01313a007
Mean distance: (not calculated yet)
Parents
Sign in to add mentor| William Vere Cruess | research assistant | 1933 | UC Berkeley | |
| Gerald E. K. Branch | grad student | 1935 | UC Berkeley | |
| (The kinetics of the auto-oxidation of catechol.) | ||||
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Publications
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| Joslyn MA. (1957) Role Of Amino Acids In The Browning Of Orange Juice Journal of Food Science. 22: 1-14 |
| Joslyn MA, Zuegg E. (1956) Report on Ascorbic Acid Oxidation Methods for Peroxidase in Vegetables Journal of Aoac International. 39: 267-282 |
| Townsley PM, Joslyn MA, Smit CJB. (1953) The amino acids in various tissues of citrus fruits and in orange protein. Journal of Food Science. 18: 522-531 |
| Rahman MB, Joslyn MA. (1953) The Hydrolysis Of Pectic Acid By Purified Fungal Polygalacturonase Journal of Food Science. 18: 308-318 |
| Newbold RP, Joslyn MA. (1952) Chemistry of Analytically Important Pectic Acids Journal of Aoac International. 35: 872-891 |
| JOSLYN MA, SUPPLEE H. (1949) Effect of sugars on conversion of dehydro ascorbic acid. Food Research. 14: 216-20 |
| JOSLYN MA, MILLER J. (1949) Effect of sugars on oxidation of ascorbic acid; kinetics of auto-oxidation of ascorbic acid. Food Research. 14: 325-39 |
| MILLER J, JOSLYN MA. (1949) Effect of sugars on oxidation of ascorbic acid; influence of pH and type of buffer. Food Research. 14: 354-63 |
| MILLER J, JOSLYN MA. (1949) Effect of sugars on oxidation of ascorbic acid; general and specific effects. Food Research. 14: 340-53 |
| JOSLYN MA, STEPKA W. (1949) The free amino acids of fruits. Food Research. 14: 459-67 |