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Katherine A. Thompson-Witrick
Katherine A. Thompson-Witrick
Virginia Tech
Chemistry
Fermentation
Food science
Flavor
Tannin
4
Papers
158
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Physiochemical and Sensory Characteristics of Made-In-Transit Yogurt
2019
International Journal of Food Science and Nutrition Engineering
Katherine A. Thompson-Witrick
Kunal Das
Ruplal Choudhary
Derek J. Fisher
Tan Chai
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Comparison of Two Extraction Techniques, Solid‐Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent‐Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer
2015
Journal of Food Science
Katherine A. Thompson-Witrick
Russell L. Rouseff
Keith R. Cadawallader
Susan E. Duncan
William N. Eigel
James M. Tanko
Sean F. O’Keefe
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Citations (25)
Oligomeric Cocoa Procyanidins Possess Enhanced Bioactivity Compared to Monomeric and Polymeric Cocoa Procyanidins for Preventing the Development of Obesity, Insulin Resistance, and Impaired Glucose Tolerance during High-Fat Feeding
2014
Journal of Agricultural and Food Chemistry
Melanie R. Dorenkott
Laura E. Griffin
Katheryn M. Goodrich
Katherine A. Thompson-Witrick
Gabrielle Fundaro
Liyun Ye
Joseph R. Stevens
Mostafa M. Ali
Sean F. O’Keefe
Matthew W. Hulver
Andrew P. Neilson
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Citations (113)
Characterization of the polyphenol composition of 20 cultivars of cider, processing, and dessert apples (Malus × domestica Borkh.) grown in Virginia.
2014
Journal of Agricultural and Food Chemistry
Katherine A. Thompson-Witrick
Katheryn M. Goodrich
Andrew P. Neilson
E. Kenneth Hurley
Gregory M. Peck
Amanda C. Stewart
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Citations (20)
1