| Hue angle determinations and statistical analysis for multiquadrant Hunter L, a, b data MR McLellan, LR Lind, RW Kime Journal of food quality 18 (3), 235-240, 1995 | 316 | 1995 |
| Heat resistance of Escherichia coli O157: H7 in apple juice DF Splittstoesser, MR McLellan, JJ Churey Journal of Food protection 59 (3), 226-229, 1996 | 156 | 1996 |
| Electroplasmolysis and other treatments to improve apple juice yield MR McLellan, RL Kime, LR Lind Journal of the Science of Food and Agriculture 57 (2), 303-306, 1991 | 92 | 1991 |
| Malolactic fermentation in Chardonnay: growth and sensory effects of commercial strains of Leuconostoc oenos SB Rodriguez, E Amberg, RJ Thornton, MR McLellan Journal of Applied Microbiology 68 (2), 139-144, 1990 | 81 | 1990 |
| Molecular weight cut‐off of ultrafiltration membranes and the quality and stability of apple juice OI Padilla, MR McLellan Journal of Food Science 54 (5), 1250-1254, 1989 | 78 | 1989 |
| Juice processing MR McLellan, OI Padilla-Zakour Processing fruits: science and technology 2, 2005 | 72 | 2005 |
| Optimization and modeling of apple juice cross‐flow microfiltration with a ceramic membrane O Padilla‐Zakour, MR McLellan Journal of Food Science 58 (2), 369-374, 1993 | 66 | 1993 |
| Rheology of apple sauce: effect of apple cultivar, firmness, and processing parameters MA Rao, HJ Cooley, JN Nogueira, MR McLellan Journal of food science 51 (1), 176-179, 1986 | 66 | 1986 |
| Apple juice clarification with the use of honey and pectinase MR McLellan, RW Kime, LR Lind Journal of Food Science 50 (1), 206-208, 1985 | 55 | 1985 |
| Effect of honey as an antibrowning agent in light raisin processing MR McLellan, RW Kime, CY Lee, TM Long Journal of food processing and preservation 19 (1), 1-8, 1995 | 53 | 1995 |
| Influence of titratable acidity and pH on intensity of sourness of citric, malic, tartaric, lactic and acetic acids solutions and on the overall acceptability of imitation … MY CoSeteng, MR McLellan, DL Downing Canadian Institute of Food Science and Technology Journal 22 (1), 46-51, 1989 | 49 | 1989 |
| Thermal degradation of texture in apples RC Anantheswaran, MR McLellan, MC Bourne Journal of food science 50 (4), 1136-1138, 1985 | 39 | 1985 |
| Reducing risk of E. coli in apple cider MR McLellan, DF Splittstoesser Food Technology, 1996 | 30 | 1996 |
| Grape juice processing MR McLellan, EJ Race Production and packaging of non-carbonated fruit juices and fruit beverages …, 1990 | 29 | 1990 |
| An improved method of mead production RW Kime, MR McLellan, CY Lee Am Bee J 131 (6), 394-395, 1991 | 26 | 1991 |
| The contributing effect of apple pectin on the freezing point depression of apple juice concentrates AF Hoo, MR McLellan Journal of Food Science 52 (2), 372-374, 1987 | 26 | 1987 |
| Apple cultivars for processing RD Way, MR McLellan Processed apple products, 1-29, 1989 | 25 | 1989 |
| Sensory analysis of carbonated apple juice using response surface methodology MR McLellan, J Barnard, DT Queale Journal of Food Science 49 (6), 1595-1597, 1984 | 23 | 1984 |
| The effect of fermentation temperature on chemical and sensory characteristics of wines from seven white grape cultivars grown in New York State MR Mc Lellan American journal of enology and viticulture 37 (3), 190-194, 1986 | 22 | 1986 |
| Ultra-filtration of honey for mead production. RW Kime, MR McLellan, CY Lee | 21 | 1991 |
Olga Padilla-ZakourProfessor of Food Science, Cornell Universitycornell.edu의 이메일 확인됨
