Author

R Bates

Observed names: Bates, R. P., R. P. BATES, R. P. Bates, R.P. BATES

Observed institutions: University of Florida, Beltsville Agricultural Research Center, Noble Research Institute, Institute of Food and Agricultural Sciences, Damascus University, Texas A&M University

OpenAlex ID: A5112739904

Principles and Practices of Small- And Medium-Scale Fruit Juice Processing

2001 · R Bates, J. R. Morris, et al. · 188

Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans ( Phaseolus vulgaris )

1981 · C. A. B. SILVA, R. P. BATES, et al. · Journal of Food Science · 65

Browning Susceptibility and Changes in Composition During Storage of Carambola Slices

1997 · A. WELLER, C.A. SIMS, et al. · Journal of Food Science · 51

Effects of Skin Fermentation Time on the Phenols, Anthocyanins, Ellagic Acid Sediment, and Sensory Characteristics of a RedVitis rotundifoliaWine

1994 · C. A. Sims, R. P. Bates · American Journal of Enology and Viticulture · 51

SOY PROTEIN‐LIPID FILMS. 1. Studies on the Film Formation Phenomenon

1972 · L. C. WU, R.P. BATES · Journal of Food Science · 50

Protein Quality of Green‐mature, Dry Mature and Sprouted Soybeans

1977 · R. P. BATES, F. W. KNAPP, et al. · Journal of Food Science · 45

Influence of Fruit Maturity on the Hypoglycin a Level in Ackee (blighia Sapida)1

1991 · MARCIA BROWN, R.P. BATES, et al. · Journal of Food Safety · 39

Influence of Ingredients Upon Edible Protein‐lipid Film Characteristics

1973 · L. C. WU, R. P. BATES · Journal of Food Science · 34

Viscosity Reduction and Prevention of Browning in the Preparation of Clarified Banana Juice1

1991 · E. K. KOFFI, C. A. SIMS, et al. · Journal of Food Quality · 32

SOY PROTEIN‐LIPID FILMS. 2. Optimization of Film Formation

1972 · L. C. WU, R. P. BATES · Journal of Food Science · 31

Changes in Ellagic Acid and Other Phenols in Muscadine Grape (Vitis rotundifolia) Juices and Wines during Storage

2001 · M. N. Musingo, C. A. Sims, et al. · American Journal of Enology and Viticulture · 26

Influence of Pre‐Soaking on Black Bean Cooking Kinetics

1981 · C. A. B. SILVA, R. P. BATES, et al. · Journal of Food Science · 26

Ascorbic Acid as an Antioxidant in Fish Flesh and Its Degradation

1978 · J. C. DENG, M. WATSON, et al. · Journal of Food Science · 23

Tannin and Palatability in Sericea Lespedeza, L. Cuneata

1953 · H. L. Wilkins, R. P. Bates, et al. · Agronomy Journal · 22

Flavor and Oxidative Stability of Peanut‐Sesame‐Soy Blends

2000 · G.M. SUMAINAH, C.A. SIMS, et al. · Journal of Food Science · 19

Protein‐lipid Films as Meat Substitutes

1975 · L. C. WU, R. P. BATES · Journal of Food Science · 17

Use of Animal Blood and Cheese Whey in Bread: Nutritive Value and Acceptance

1974 · R. P. BATES, L. C. WU, et al. · Journal of Food Science · 17

Effects of Maturity, Skin Contact and Carbonation on the Quality of Sterile‐Filtered White Muscadine Grape Juice

1988 · R.C. KING, C.A. SIMS, et al. · Journal of Food Science · 16

Storage Deterioration of Freeze‐dried Avocado Puree and Guacamole

1970 · R. F. GOMEZ, R. P. BATES · Journal of Food Science · 15

Factors Influencing Ellagic Acid Precipitation in Muscadine Grape Juice During Storage

1993 · V.M. GARRIDO, C.A. SIMS, et al. · Journal of Food Science · 13

Breadfruit Chips: Preparation, Stability and Acceptability

1991 · R. P. BATES, H. D. GRAHAM, et al. · Journal of Food Science · 13

Cryogenic Freezing of Tomato Slices

1973 · R. HOEFT, R. P. BATES, et al. · Journal of Food Science · 11

Drum Drying of Tropical Sweetpotatoes

1985 · M. MANLAN, R. F. MATTHEWS, et al. · Journal of Food Science · 10

Prefermentation Treatments Affecting the Quality of Muscadine Grape Wines

1980 · R. P. Bates, D. Mills, et al. · American Journal of Enology and Viticulture · 10

Protein Quality of Soy Protein‐lipid Films (yuba) and Derived Fractions

1975 · R. P. BATES, L. C. WU · Journal of Food Science · 10

Works count: 55

Citation count: 940

H-index: 17

I10-index: 26