Match tier
Confirmed
Presence
Current · Arkansas
Last published
2012
Sources
OpenAlex · ORCID
Refreshed
2026-10-03
R
Ron Buescher
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
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Food Science
6 h-index
12 pubs
144 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Ron Buescher's research has focused on the properties and composition of food, particularly in relation to meat and animal products. His work has explored aspects of meat and animal product quality, contributing to the understanding of food science within the agricultural context. Buescher's contributions have been documented through his publications, with his most recent work appearing in 2012.
Metrics
- h-index: 6
- Publications: 12
- Citations: 144
Selected Publications
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Heat Conditioning of Cucumbers Improves Retention of Sliced Refrigerated Pickle Texture and Appearance (2012)
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CURE APPEARANCE DEVELOPMENT IN PASTEURIZED CUCUMBER PICKLE MESOCARP TISSUE ASSOCIATED WITH PROTEOLYSIS (2011)
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Degradation of cucumber flavor aldehydes in juice (2011)
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ADSORPTION OF POLYGALACTURONASE FROM RECYCLED CUCUMBER PICKLE BRINES BY PURE-FLO B80 CLAY1 (2007)
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Production and Stability of (E, Z)‐2, 6‐Nonadienal, the Major Flavor Volatile of Cucumbers (2001)
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PROTECTION OF CUCUMBER PICKLE QUALITY BY CaNa2EDTA1 (2000)
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Postharvest Enhancement of Fruits and Vegetables for Improved Human Health (1999)
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EFFECT OF OZONE ON SOFTENING ENZYMES, SORBATE, PIGMENT AND BACTERIA IN RECYCLED PICKLE BRINE (1992)
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ALUMINUM STABILIZES TURMERIC IN PICKLE BRINE AGAINST DECOMPOSITION BY LIGHT, HEAT AND PEROXIDASE (1990)
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Softening of Cucumber Pickles by Cx‐Cellulase and Its Inhibition by Calcium (1984)
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Occurrence of the phytoalexin phaseollin in pods of Phaseolus vulgaris (1978)
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