PubRank

S E Duncan

Author PubWeight™ 8.49‹?›

Top papers

Rank Title Journal Year PubWeight™‹?›
1 Probiotic culture survival and implications in fermented frozen yogurt characteristics. J Dairy Sci 2000 1.08
2 Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles. J Dairy Sci 2003 0.92
3 Focus groups identified women's perceptions of dairy foods. J Women Aging 2000 0.86
4 Minerals in drinking water: impacts on taste and importance to consumer health. Water Sci Technol 2007 0.84
5 Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants. J Dairy Sci 2005 0.84
6 Caution regarding autotransfusion. Surgery 1974 0.83
7 Effect of antioxidant (alpha-tocopherol and ascorbic acid) fortification on light-induced flavor of milk. J Dairy Sci 2005 0.83
8 Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference. J Food Sci 2010 0.81
9 Effects of ultraviolet irradiation on chemical and sensory properties of goat milk. J Dairy Sci 2007 0.79
10 A clinical experience with intraoperative autotransfusion. Ann Surg 1974 0.76
11 Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids. J Dairy Sci 2012 0.75
12 Physical properties of cream reformulated with fractionated milk fat and milk-derived components. J Dairy Sci 2003 0.75
13 Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts. Meat Sci 2001 0.75
14 Extraction and detection of sulfamethazine in spray-dried milk. J Dairy Sci 1994 0.75
15 Patient experience with intraoperative autotransfusion. Rev Surg 1974 0.75
16 Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves. Poult Sci 2000 0.75
17 Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves. Meat Sci 2001 0.75
18 Sensory characteristics and acceptability of lactose-reduced baked custards made with an egg substitute. J Am Diet Assoc 1998 0.75
19 Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification. J Agric Food Chem 2001 0.75
20 Processing effects on physicochemical properties of creams formulated with modified milk fat. J Dairy Sci 2005 0.75
21 Age and weight as determinants of warfarin requirements. J Clin Hosp Pharm 1983 0.75
22 Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor. J Dairy Sci 2001 0.75
23 Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health. J Dairy Sci 2012 0.75
24 Controlled release of α-tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food system. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010 0.75
25 Effects of mineral content of bovine drinking water: does iron content affect milk quality? J Dairy Sci 2013 0.75