| Resistant starch: promise for improving human health DF Birt, T Boylston, S Hendrich, JL Jane, J Hollis, L Li, J McClelland, ... Advances in nutrition 4 (6), 587-601, 2013 | 866 | 2013 |
| Incorporation of bifidobacteria into cheeses: challenges and rewards TD Boylston, CG Vinderola, HB Ghoddusi, JA Reinheimer International Dairy Journal 14 (5), 375-387, 2004 | 534 | 2004 |
| Physical and sensory properties of dairy products from cows with various milk fatty acid compositions S Chen, G Bobe, S Zimmerman, EG Hammond, CM Luhman, TD Boylston, ... Journal of agricultural and food chemistry 52 (11), 3422-3428, 2004 | 258 | 2004 |
| Effects of dietary conjugated linoleic acid on lymphocyte function and growth of mammary tumors in mice. MW Wong, BP Chew, TS Wong, HL Hosick, TD Boylston, TD Shultz Anticancer research 17 (2A), 987-993, 1997 | 206 | 1997 |
| Handbook of meat, poultry and seafood quality F Chen Wiley-Blackwell, 2012 | 188 | 2012 |
| Lecithin improves texture of reduced fat cheeses MA Drake, W Herrett, TD Boylston, BG Swanson Journal of food science 61 (3), 639-642, 1996 | 120 | 1996 |
| Fat mimetics in low‐fat Cheddar cheese MA Drake, TD Boylston, BG Swanson Journal of Food Science 61 (6), 1267-1271, 1996 | 119 | 1996 |
| Viability of Bifidobacteria strains in yogurt with added oat beta‐glucan and corn starch during cold storage V Rosburg, T Boylston, P White Journal of food science 75 (5), C439-C444, 2010 | 99 | 2010 |
| Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria S Xu, TD Boylston, BA Glatz Journal of Agricultural and Food Chemistry 53 (23), 9064-9072, 2005 | 95 | 2005 |
| Conjugated linoleic acid content of Cheddar‐type cheeses as affected by processing H Lin, TD Boylston, LO Luedecke, TD Shultz Journal of Food Science 64 (5), 874-878, 1999 | 87 | 1999 |
| Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese MA Drake, TD Boylston, KD Spence, BG Swanson Food Research International 29 (3-4), 381-387, 1996 | 82 | 1996 |
| Effect of storage on roasted peanut quality: descriptive sensory analysis and gas chromatographic techniques KL Bett, TD Boylston | 82 | 1992 |
| Assessing phenotypic, biochemical, and molecular diversity in coriander (Coriandrum sativum L.) germplasm PA López, MP Widrlechner, PW Simon, S Rai, TD Boylston, TA Isbell, ... Genetic Resources and Crop Evolution 55, 247-275, 2008 | 80 | 2008 |
| Effect of lipid source on probiotic bacteria and conjugated linoleic acid formation in milk model systems S Xu, TD Boylston, BA Glatz Journal of the American Oil Chemists' Society 81 (6), 589-595, 2004 | 71 | 2004 |
| Sensory quality and nutrient composition of three Hawaiian fruits treated by X‐irradiation TD BOYLSTON, CA REITMEIER, JH MOY, GA MOSHER, L TALADRIZ Journal of Food Quality 25 (5), 419-433, 2002 | 70 | 2002 |
| Factors affecting the conjugated linoleic acid content of Cheddar cheese H Lin, TD Boylston, LO Luedecke, TD Shultz Journal of Agricultural and Food Chemistry 46 (3), 801-807, 1998 | 65 | 1998 |
| Conjugated linoleic acid and fatty acid composition of yogurt produced from milk of cows fed soy oil and conjugated linoleic acid TD Boylston, DC Beitz Journal of food science 67 (5), 1973-1978, 2002 | 61 | 2002 |
| Effect of cultivar and roasting method on composition of roasted soybeans EL Boge, TD Boylston, LA Wilson Journal of the Science of Food and Agriculture 89 (5), 821-826, 2009 | 57 | 2009 |
| Sensory evaluation of reduced fat cheeses MA Drake, W Herfett, TD Boylston, BG Swanson Journal of Food Science 60 (5), 898-901, 1995 | 55 | 1995 |
| Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct MA Drake, TD Boylston, KD Spence, BG Swanson Food Research International 30 (1), 35-40, 1997 | 54 | 1997 |
