| Handbook of food and beverage fermentation technology YH Hui, L Meunier-Goddik, J Josephsen, WK Nip, PS Stanfield CRC Press, 2004 | 277 | 2004 |
| Aroma Compounds in Sweet Whey Powder SS Mahajan, L Goddik, MC Qian J. Dairy Sci 87 (12), 4057-63, 2004 | 178 | 2004 |
| Handbook of animal-based fermented food and beverage technology YH Hui, EÖ Evranuz CRC press, 2016 | 171 | 2016 |
| The Ability of Mycobacterium avium subsp. paratuberculosis To Enter Bovine Epithelial Cells Is Influenced by Preexposure to a Hyperosmolar Environment and … D Patel, L Danelishvili, Y Yamazaki, M Alonso, ML Paustian, ... Infection and immunity 74 (5), 2849-2855, 2006 | 82 | 2006 |
| Factors affecting consumers’ preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses A Colonna, C Durham, L Meunier-Goddik Journal of dairy science 94 (10), 5217-5226, 2011 | 79 | 2011 |
| The Use of High‐pressure Processing in the Production of Queso Fresco Cheese S Sandra, S M., L Meunier-Goddik J. Food Science 69, 153-158, 2004 | 70 | 2004 |
| Enzyme-catalyzed saccharification of model celluloses in the presence of lignacious residues L Meunier-Goddik, MH Penner Journal of Agricultural and Food Chemistry 47 (1), 346-351, 1999 | 68 | 1999 |
| Pasteurized milk S Cole, A Goetze, L Meunier-Goddik Academic Press, 2022 | 62* | 2022 |
| Rate of maillard browning in sweet whey powder R Sithole, M McDaniel, L Meunier-Goddik J. Dairy Sci 88, 1636-1645, 2005 | 60 | 2005 |
| The Mycobacterium avium subsp. paratuberculosis MAP3464 Gene Encodes an Oxidoreductase Involved in Invasion of Bovine Epithelial Cells through the … M Alonso-Hearn, D Patel, L Danelishvili, L Meunier-Goddik, LE Bermudez Infection and immunity 76 (1), 170-178, 2008 | 57 | 2008 |
| Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese SP Oeffner, Y Qu, J Just, N Quezada, E Ramsing, M Keller, G Cherian, ... Journal of Dairy Science 96, 1177-1188, 2013 | 55 | 2013 |
| Phospholipid enrichment in sweet and whey cream buttermilk powders using supercritical fluid extraction AJ Spence, Jimenes-Flores R., M Qian, L Goddik J. Dairy Science 92, 2373-2381, 2009 | 50 | 2009 |
| Rationale for particle size effect on rates of enzymatic saccharification of microcrystalline cellulose K Sangseethong, L Meunier‐Goddik, U Tantasucharit, ET Liaw, ... Journal of Food Biochemistry 22 (4), 321-330, 1998 | 46 | 1998 |
| Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging J Choi, S In Lee, B Rackerby, R Frojen, L Goddik, SD Ha, SH Park Applied Microbiology and Biotechnology 104, 6249-6260, 2020 | 44 | 2020 |
| Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese D Batty, JG Waite-Cusic, L Meunier-Goddik Journal of dairy science 102 (1), 164-176, 2019 | 43 | 2019 |
| Fruit yogurt processed with high pressure. MK Walker, DF Farkas, V Loveridge, L Meunier-Goddik International journal of food science & technology 41 (4), 2006 | 42 | 2006 |
| Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey D Risner, A Shayevitz, K Haapala, L Meunier-Goddik, P Hughes Journal of dairy science 101 (4), 2963-2973, 2018 | 38 | 2018 |
| Microbial communities of a variety of cheeses and comparison between core and rind region of cheeses J Choi, SI Lee, B Rackerby, L Goddik, R Frojen, SD Ha, JH Kim, SH Park Journal of dairy science 103 (5), 4026-4042, 2020 | 37 | 2020 |
| Volatile aroma composition of distillates produced from fermented sweet and acid whey D Risner, E Tomasino, P Hughes, L Meunier-Goddik Journal of dairy science 102 (1), 202-210, 2019 | 35 | 2019 |
| Consensus categorization of cheese based on water activity and pH—A rational approach to systemizing cheese diversity A Trmčić, R Ralyea, L Meunier-Goddik, C Donnelly, K Glass, D D’amico, ... Journal of dairy science 100 (1), 841-847, 2017 | 35 | 2017 |
