| Chemesthesis: chemical touch in food and eating ST McDonald, DA Bolliet, JE Hayes John Wiley & Sons, 2016 | 43 | 2016 |
| Comparison of health risks of smoked foods as compared to smoke flavorings: are smoke flavors “healthier” ST McDonald Adv Food Technol Nutr Sci Open J 1 (6), 130-134, 2015 | 16 | 2015 |
| Role of alpha-dicarbonyl compounds produced by lactic acid bacteria on the flavor and color of cheeses ST McDonald The University of Wisconsin-Madison, 1992 | 15 | 1992 |
| Concepts of flavor creation in novel nutraceuticals and functional food formulations ST McDonald Developing New Functional Food and Nutraceutical Products, 231-247, 2017 | 9 | 2017 |
| A review of color flavor interaction in food and its application in food product development ST McDonald Advances in Food Technology Nutrition Science Open Journal 4 (1), 23-27, 2018 | 8 | 2018 |
| Spice and herb extracts with chemesthetic effects H Haley, ST McDonald Chemesthesis: Chemical Touch in Food and Eating, 32-47, 2016 | 8 | 2016 |
| What kind of hot is it? S MCDONALD, P BARRETT, L BOND Perfumer & flavorist 35 (7), 32-39, 2010 | 8 | 2010 |
| Anatomy and physiology of chemesthesis CJ Saunders, WL Silver Chemesthesis: Chemical touch in food and eating, 77-91, 2016 | 7 | 2016 |
| Novel non-beer flavor applications of hop oil fractions. S McDonald, M Schulze, M Peltz, D Bolliet, L Burroughs | 4 | 2011 |
| Role of-dicarbonyl compounds produced by lactic acid bacteria on the flavor and color of cheeses ST McDonald University of Wisconsin--Madison, 1992 | 4 | 1992 |
| Flavor and other properties of Cheddar cheese made from rancid milk. ST McDonald, KR Spurgeon, TM Gilmore, JG Parsons, SW Seas | 2 | 1986 |
| Composing savory flavors: how to combine low notes, middle notes and top notes for a successful flavor composition. S McDonald | 1 | 2007 |
| Using a groundwater model and empirically derived attenuation factors to estimate exposure point concentration. S McDonald, J Hansen, B Duarte, J Troyer, V Carsillo Groundwater Week 2022, 2022 | | 2022 |
| Spiced and herbs, ground or extracts: can you tell the difference? R McDonald, Shane T, and Boyle Perfumer & Flavorist 47 (5), 6, 2022 | | 2022 |
| What kind of hot is it? A survey of the sensory profiles of pungent extracts in liquid and solid food applications. S McDonald, P Barrett, L Bond | | 2010 |
| Clean Labels, Commoditization and Cost Controls S MCDONALD Perfumer & flavorist 34 (6), 20-21, 2009 | | 2009 |
| Browning in stirred-curd, directly-salted Parmesan cheese linked to α-dicarbonyl production by wild Lactobacillus contaminants. RC Lindsay, ST McDonald | | 1992 |
| Chemesthesis ST McDonald, DA Bolliet, JE Hayes Wiley., 1988 | | 1988 |
| The effect of rancid milk on the flavor and other properties of Cheddar cheese. ST McDonald, KR Spurgeon, JG Parsons, SW Seas | | 1981 |
| The effects of rancid milk on cheddar cheese ST McDonald South Dakota State University, 1981 | | 1981 |
