| Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus: a review JR Broadbent, DJ McMahon, DL Welker, CJ Oberg, S Moineau Journal of dairy science 86 (2), 407-423, 2003 | 400 | 2003 |
| Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food S Hekmat, DJ McMAHON Journal of dairy science 75 (6), 1415-1422, 1992 | 366 | 1992 |
| Supramolecular structure of the casein micelle DJ McMahon, BS Oommen Journal of dairy science 91 (5), 1709-1721, 2008 | 328 | 2008 |
| Evaluation of Formagraph for comparing rennet solutions DJ McMahon, RJ Brown Journal of Dairy Science 65 (8), 1639-1642, 1982 | 314 | 1982 |
| Conjugated linoleic acid content of milk and cheese from cows fed extruded oilseeds TR Dhiman, ED Helmink, DJ McMahon, RL Fife, MW Pariza Journal of Dairy Science 82 (2), 412-419, 1999 | 277 | 1999 |
| Reduction of sodium and fat levels in natural and processed cheeses: Scientific and technological aspects ME Johnson, R Kapoor, DJ McMahon, DR McCoy, RG Narasimmon Comprehensive Reviews in Food Science and Food Safety 8 (3), 252-268, 2009 | 265 | 2009 |
| Water partitioning in Mozzarella cheese and its relationship to cheese meltability DJ McMahon, RL Fife, CJ Oberg Journal of Dairy Science 82 (7), 1361-1369, 1999 | 264 | 1999 |
| Effect of salt on structure-function relationships of cheese AJ Pastorino, CL Hansen, DJ McMahon Journal of Dairy Science 86 (1), 60-69, 2003 | 251* | 2003 |
| Composition, structure, and integrity of casein micelles: a review DJ McMahon, RJ Brown Journal of Dairy Science 67 (3), 499-512, 1984 | 249 | 1984 |
| Role of Streptococcus thermophilus MR-1C Capsular Exopolysaccharide in Cheese Moisture Retention D Low, JA Ahlgren, D Horne, DJ McMahon, CJ Oberg, JR Broadbent Applied and Environmental Microbiology 64 (6), 2147-2151, 1998 | 239 | 1998 |
| Use of fat replacers in low fat Mozzarella cheese DJ McMahon, MC Alleyne, RL Fife, CJ Oberg Journal of Dairy Science 79 (11), 1911-1921, 1996 | 235 | 1996 |
| Fortification of foods with omega-3 polyunsaturated fatty acids B Ganesan, C Brothersen, DJ McMahon Critical reviews in food science and nutrition 54 (1), 98-114, 2014 | 214 | 2014 |
| Effect of exopolysaccharide-producing cultures on moisture retention in low fat Mozzarella cheese DB Perry, DJ McMahon, CJ Oberg Journal of Dairy Science 80 (5), 799-805, 1997 | 197 | 1997 |
| Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese BM Paulson, DJ Mcmahon, CJ Oberg Journal of Dairy Science 81 (8), 2053-2064, 1998 | 194 | 1998 |
| Functionality of low fat Mozzarella cheese RL Fife, DJ McMahon, CJ Oberg Journal of Dairy Science 79 (11), 1903-1910, 1996 | 178 | 1996 |
| Rethinking casein micelle structure using electron microscopy DJ McMahon, WR McManus Journal of Dairy Science 81 (11), 2985-2993, 1998 | 174 | 1998 |
| Color of low-fat cheese influences flavor perception and consumer liking RD Wadhwani, DJ McMahon Journal of dairy science 95 (5), 2336-2346, 2012 | 169 | 2012 |
| Enzymic coagulation of casein micelles: a review DJ McMahon, RJ Brown Journal of dairy science 67 (5), 919-929, 1984 | 167* | 1984 |
| Effect of pH on the chemical composition and structure-function relationships of Cheddar cheese AJ Pastorino, CL Hansen, DJ McMahon Journal of dairy science 86 (9), 2751-2760, 2003 | 163 | 2003 |
| Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese DJ McMahon, B Paulson, CJ Oberg Journal of dairy science 88 (11), 3754-3763, 2005 | 146 | 2005 |
