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Karl J. Siebert - Publications

Affiliations: 
Cornell University, Ithaca, NY, United States 
Area:
Food Science and Technology Agriculture, Agricultural Chemistry, Analytical Chemistry
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37 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2014 Siebert KJ. Recent discoveries in beer foam Journal of the American Society of Brewing Chemists. 72: 79-87. DOI: 10.1094/Asbcj-2014-0319-01  0.373
2012 Siebert KJ, Egi A, McCaig R. Chemometric investigation of barley and malt data Journal of the American Society of Brewing Chemists. 70: 163-175. DOI: 10.1094/Asbcj-2012-0703-01  0.356
2011 Siebert KJ, Maekawa AA, Lynn PY. The effects of green tea drinking on salivary polyphenol concentration and perception of acid astringency Food Quality and Preference. 22: 157-164. DOI: 10.1016/J.Foodqual.2010.09.004  0.337
2009 Siebert KJ. Haze in beverages. Advances in Food and Nutrition Research. 57: 53-86. PMID 19595385 DOI: 10.1016/S1043-4526(09)57002-7  0.305
2009 Nie L, Siebert KJ. Modeling physicochemical properties and activity of aspartyl proteinases based on amino acid composition. Journal of Agricultural and Food Chemistry. 57: 2536-43. PMID 19220001 DOI: 10.1021/Jf802971N  0.339
2009 Yang JI, Liang WS, Chow CJ, Siebert KJ. Process for the production of tilapia retorted skin gelatin hydrolysates with optimized antioxidative properties Process Biochemistry. 44: 1152-1157. DOI: 10.1016/J.Procbio.2009.06.013  0.673
2008 Tan Y, Siebert KJ. Modeling bovine serum albumin binding of flavor compounds (alcohols, aldehydes, esters, and ketones) as a function of molecular properties. Journal of Food Science. 73: S56-63. PMID 18211370 DOI: 10.1111/J.1750-3841.2007.00591.X  0.602
2008 Li J, Siebert KJ. Turbidimetric titration of a haze-active polyphenol in beer Journal of the American Society of Brewing Chemists. 66: 71-79. DOI: 10.1094/Asbcj-2008-0229-01  0.402
2008 Siebert KJ, Lynn PY. On the mechanisms of adsorbent interactions with haze-active proteins and polyphenols Journal of the American Society of Brewing Chemists. 66: 48-54. DOI: 10.1094/Asbcj-2007-1116-02  0.341
2007 Pryor SW, Siebert KJ, Gibson DM, Gossett JM, Walker LP. Modeling production of antifungal compounds and their role in biocontrol product inhibitory activity Journal of Agricultural and Food Chemistry. 55: 9530-9536. PMID 17949051 DOI: 10.1021/Jf0719252  0.32
2007 Siebert KJ, Lynn PY. Comparison of methods for degassing beer for analysis Journal of the American Society of Brewing Chemists. 65: 229-231. DOI: 10.1094/Asbcj-2007-0824-02  0.358
2007 Siebert KJ, Lynn PY. The effect of beer pH on colloidal stabilization with adsorbents Journal of the American Society of Brewing Chemists. 65: 52-58. DOI: 10.1094/Asbcj-2007-0115-01  0.315
2006 Siebert KJ, Lynn PY. Comparison of methods for measuring polyphenols in beer Journal of the American Society of Brewing Chemists. 64: 127-134. DOI: 10.1094/Asbcj-64-0127  0.361
2006 Yang JI, Lee YC, Siebert KJ. Study of colloidal instability of millet wine Journal of the American Society of Brewing Chemists. 64: 86-93. DOI: 10.1094/Asbcj-64-0086  0.704
2006 Siebert KJ. Haze formation in beverages Lwt - Food Science and Technology. 39: 987-994. DOI: 10.1016/J.Lwt.2006.02.012  0.393
2005 Siebert KJ, Lynn PY. Comparison of methods for measuring protein in beer Journal of the American Society of Brewing Chemists. 63: 163-170. DOI: 10.1094/Asbcj-63-0163  0.418
2004 Fallico V, McSweeney PLH, Siebert KJ, Horne J, Carpino S, Licitra G. Chemometric analysis of proteolysis during ripening of Ragusano cheese Journal of Dairy Science. 87: 3138-3152. PMID 15377592 DOI: 10.3168/Jds.S0022-0302(04)73449-9  0.315
2004 Tan Y, Siebert KJ. Quantitative structure-activity relationship modeling of alcohol, ester, aldehyde, and ketone flavor thresholds in beer from molecular features. Journal of Agricultural and Food Chemistry. 52: 3057-64. PMID 15137853 DOI: 10.1021/Jf035149J  0.587
2004 Siebert KJ, Chassy AW. An alternate mechanism for the astringent sensation of acids Food Quality and Preference. 15: 13-18. DOI: 10.1016/S0950-3293(02)00221-5  0.322
2004 Nakai SA, Siebert KJ. Organic acid inhibition models for Listeria innocua, Listeria ivanovii, Pseudomonas aeruginosa and Oenococcus oeni Food Microbiology. 21: 67-72. DOI: 10.1016/S0740-0020(03)00043-1  0.317
2003 Siebert KJ. Modeling protein functional properties from amino acid composition. Journal of Agricultural and Food Chemistry. 51: 7792-7. PMID 14664547 DOI: 10.1021/Jf0342775  0.364
2003 Nakai SA, Siebert KJ. Validation of bacterial growth inhibition models based on molecular properties of organic acids. International Journal of Food Microbiology. 86: 249-55. PMID 12915036 DOI: 10.1016/S0168-1605(02)00551-2  0.327
2003 Siebert KJ, Lynn PY. Effects of alcohol and pH on protein-polyphenol haze intensity and particle size Journal of the American Society of Brewing Chemists. 61: 88-98. DOI: 10.1094/Asbcj-61-0088  0.301
2002 Wu LC, Siebert KJ. Characterization of haze-active proteins in apple juice. Journal of Agricultural and Food Chemistry. 50: 3828-34. PMID 12059167 DOI: 10.1021/Jf011471N  0.364
2001 Siebert KJ. Quantitative structure-activity relationship modeling of peptide and protein behavior as a function of amino acid composition Journal of Agricultural and Food Chemistry. 49: 851-858. PMID 11262040 DOI: 10.1021/Jf000718Y  0.364
2001 Yang JI, Siebert KJ. Development of a method for assessing haze-active protein in beer by dye binding Journal of the American Society of Brewing Chemists. 59: 172-182. DOI: 10.1094/Asbcj-59-0172  0.705
2000 Siebert KJ, Lynn PY. Apple cultivar and maturity affect haze-active protein and haze-active polyphenol concentrations in juice Journal of Food Science. 65: 1386-1390. DOI: 10.1111/J.1365-2621.2000.Tb10617.X  0.358
2000 Siebert KJ. Evaluation of a model of organic acid flavor thresholds beer Journal of the American Society of Brewing Chemists. 58: 94-96. DOI: 10.1094/Asbcj-58-0094  0.319
1999 Siebert KJ. Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis Journal of Agricultural and Food Chemistry. 47: 353-362. PMID 10563900 DOI: 10.1021/Jf980703O  0.365
1999 Hsiao CP, Siebert KJ. Modeling the inhibitory effects of organic acids on bacteria International Journal of Food Microbiology. 47: 189-201. PMID 10359489 DOI: 10.1016/S0168-1605(99)00012-4  0.34
1999 Siebert KJ. Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties Food Quality and Preference. 10: 129-137. DOI: 10.1016/S0950-3293(98)00059-7  0.336
1998 Siebert KJ, Lynn PY. Comparison of polyphenol interactions with polyvinylpolypyrrolidone and haze-active protein Journal of the American Society of Brewing Chemists. 56: 24-31. DOI: 10.1094/Asbcj-56-0024  0.377
1997 Siebert KJ, Lynn PY. Haze-active protein and polyphenols in apple juice assessed by turbidimetry Journal of Food Science. 62: 79-84. DOI: 10.1111/J.1365-2621.1997.Tb04372.X  0.386
1997 Siebert KJ, Lynn PY. Mechanisms of beer colloidal stabilization Journal of the American Society of Brewing Chemists. 55: 73-78. DOI: 10.1094/Asbcj-55-0073  0.374
1997 Siebert KJ, Lynn PY. Mechanisms of Adsorbent Action in Beverage Stabilization Journal of Agricultural and Food Chemistry. 45: 4275-4280. DOI: 10.1021/Jf970430H  0.374
1996 Siebert KJ, Carrasco A, Lynn PY. Formation of Protein-Polyphenol Haze in Beverages Journal of Agricultural and Food Chemistry. 44: 1997-2005. DOI: 10.1021/Jf950716R  0.389
1996 Siebert KJ, Troukhanova NV, Lynn PY. Nature of Polyphenol-Protein Interactions Journal of Agricultural and Food Chemistry. 44: 80-85. DOI: 10.1021/Jf9502459  0.388
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