Vernon L. Singleton

Vernon L. Singleton publication distribution in Plant Science and Agronomy in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Plant Science and Agronomy in 2026. The highlighted bar marks where Vernon L. Singleton sits on this spectrum.

Vernon L. Singleton D-index placement in Plant Science and Agronomy in 2026

The chart shows the D-index (discipline H-index) distribution of Plant Science and Agronomy scientists ranked by Research.com in 2026. The highlighted bar marks where Vernon L. Singleton sits on this spectrum.

Best Publications

• Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications

  Vernon L. Singleton

  643
  Citations

• Naturally Occurring Food Toxicants: Phenolic Substances of Plant Origin Common in Foods

  Vernon L. Singleton

  373
  Citations

• Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine

  V. L. Singleton;M. Salgues;J. Zaya;E. Trousdale

  342
  Citations

• Phenolic substances in grapes and wine,: And their significance

  Vernon L. Singleton;Paul Esau

  336
  Citations

• The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging

  Unknown

  300
  Citations

• Maturation of Wines and Spirits: Comparisons, Facts, and Hypotheses

  Vernon L. Singleton

  291
  Citations

• Characterization of 2-S-glutathionylcaftaric acid and its hydrolysis in relation to grape wines

  Veronique F. Cheynier;Eugene K. Trousdale;Vernon L. Singleton;Michel J. Salgues

  286
  Citations

• An Estimate of the Nonflavonoid Phenols in Wines

  Thomas E. Kramling;V. L. Singleton

  245
  Citations

• The phenolic cinnamates of white grapes and wine

  Vernon L. Singleton;Colin F. Timberlake;Andrew G. H. Lea

  243
  Citations

• Bitterness and astringency of phenolic fractions in wine

  Richard A. Arnold;Ann C. Noble;Vernon L. Singleton

  243
  Citations

• Anthocyanin-Tannin Interactions Explaining Differences in Polymeric Phenols Between White and Red Wines

  Vernon L. Singleton;Eugene K. Trousdale

  235
  Citations

• Characterization of the products of nonenzymic autoxidative phenolic reactions in a caffeic acid model system

  Johannes J. L. Cilliers;Vernon L. Singleton

  214
  Citations

• Yeast and Biochemistry of Ethanol Fermentation

  Roger B. Boulton;Vernon L. Singleton;Linda F. Bisson;Ralph E. Kunkee

  211
  Citations

• Nonenzymic autoxidative phenolic browning reactions in a caffeic acid model system

  Johannes J. L. Cilliers;Vernon L. Singleton

  191
  Citations

• Toxicity and related physiological activity of phenolic substances of plant origin

  Vernon L. Singleton;F. H. Kratzer

  165
  Citations

• The Procyanidins of White Grapes and Wines

  Andrew G. H. Lea;Peter Bridle;Colin F. Timberlake;Vernon L. Singleton

  146
  Citations

• Caffeic acid autoxidation and the effects of thiols

  Johannes J. L. Cilliers;Vernon L. Singleton

  145
  Citations

• White Wine Phenolics: Varietal and Processing Differences as Shown by HPLC

  V. L. Singleton;Eugene Trousdale

  141
  Citations

• Oxygen uptake by gallic acid as a model for similar reactions in wines

  Vanna Tulyathan;Roger B. Boulton;Vernon L. Singleton

  139
  Citations

• Effects of Skin Contact Temperature on Chardonnay Must and Wine Composition

  D. Ramey;A. Bertrand;C. S. Ough;V. L. Singleton

  135
  Citations