World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
56
Citations
9813
World Ranking
14569
National Ranking
6110

Overview

Stuart Patton is affiliated with the University of California, San Diego in the United States. The profile of their academic career focuses primarily on their institutional affiliation without available detailed data on their specific fields of study, publications, or research topics.

There are no listed recent papers, co-authors, publication venues, book publications, fields or subfields of study, main topics of work, or awards associated with this scientist in the provided information. Consequently, the overview is limited to acknowledging their role at a recognized academic institution.

The lack of detailed bibliographic data or research descriptors prevents a more thorough depiction of their research interests or scientific contributions.

Best Publications

  • Principles of Dairy Chemistry

    Robert Jenness;Stuart Patton

  • The milk fat globule membrane.

    S. Patton;S. Patton;T.W. Keenan;T.W. Keenan

  • The epithelial mucin, MUC1, of milk, mammary gland and other tissues

    Stuart Patton;Sandra J. Gendler;Andrew P. Spicer

  • 2-Thiobarbituric Acid as a Reagent for Detecting Milk Fat Oxidation

    Stuart Patton;George W. Kurtz

  • Biochemical and morphological comparison of plasma membrane and milk fat globule membrane from bovine mammary gland.

    T. W. Keenan;D. James Morré;Diane E. Olson;W. N. Yunghans

  • Milk fat globules: fatty acid composition, size and in vivo regulation of fat liquidity.

    Hermann Timmen;Stuart Patton

  • Two-dimensional thin-layer chromatography of polar lipids from milk and mammary tissue.

    John G. Parsons;Stuart Patton

  • Glycoproteins of the Human Milk Fat Globule in the Protection of the Breast-Fed Infant against Infections

    Jerry A. Peterson;Stuart Patton;Margit Hamosh

  • A METHOD FOR DETERMINING SIGNIFICANCE OF VOLATILE FLAVOR COMPOUNDS IN FOODS

    Stuart Patton;Donald V. Josephson

  • Browning and Associated Changes in Milk and Its Products: A Review

    Stuart Patton

  • Correlative relationship of cholesterol and sphingomyelin in cell membranes.

    Stuart Patton

  • The Origin of Sulfhydryl Groups in Milk Proteins and their Contributions to “Cooked” Flavor

    J.T. Hutton;S. Patton

  • The Mechanism of Sunlight Flavor Formation in Milk with Special Reference to Methionine and Riboflavin

    Stuart Patton

  • Phytol metabolism in the bovine.

    Stuart Patton;Stuart Patton;A.A. Benson;A.A. Benson

  • Lipid metabolism and membrane functions of the mammary gland.

    Stuart Patton;Robert G. Jensen

  • n-deca-2,4-dienal, its origin from linoleate and flavor significance in fats

    Stuart Patton;Isabel J. Barnes;Laura E. Evans

  • Carotenoids of human colostrum.

    Stuart Patton;Louise M. Canfield;Gail E. Huston;Ann M. Ferris

  • Presence and Significance of Lactulose in Milk Products: A Review

    Susumu Adachi;Stuart Patton

  • The flavor potential of milk fat. A review of its chemical nature and biochemical origin

    J. E. Kinsella;S. Patton;P. S. Dimick

  • CHAPTER 2 – The Structure of Milk: Implications for Sampling and Storage: A. The Milk Lipid Globule Membrane

    Thomas W. Keenan;Stuart Patton

Frequent Co-Authors

Andrew A. Benson
Andrew A. Benson University of California, San Diego
Robert G. Jensen
Robert G. Jensen University of Connecticut
John S. O'Brien
John S. O'Brien University of California, San Diego
Rudi J. van Aarde
Rudi J. van Aarde University of Pretoria
Gustav-Adolf Paffenhöfer
Gustav-Adolf Paffenhöfer Skidaway Institute of Oceanography

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Best Scientists Citing Stuart Patton

Trending Scientists

Recently Published Articles