| Flavor of Cheddar cheese: A chemical and sensory perspective TK Singh, MA Drake, KR Cadwallader Comprehensive reviews in food science and food safety 2 (4), 166-189, 2003 | 553 | 2003 |
| ACE-inhibitory activity of probiotic yoghurt ON Donkor, A Henriksson, TK Singh, T Vasiljevic, NP Shah International dairy journal 17 (11), 1321-1331, 2007 | 331 | 2007 |
| Characterization of nutty flavor in Cheddar cheese YK Avsar, Y Karagul-Yuceer, MA Drake, TK Singh, Y Yoon, ... Journal of dairy science 87 (7), 1999-2010, 2004 | 234 | 2004 |
| Sheepmeat flavor and the effect of different feeding systems: a review PJ Watkins, D Frank, TK Singh, OA Young, RD Warner Journal of agricultural and food chemistry 61 (15), 3561-3579, 2013 | 196 | 2013 |
| Biogenesis of flavour compounds in cheese PF Fox, TK Singh, PLH McSweeney Chemistry of structure-function relationships in cheese, 59-98, 1995 | 170 | 1995 |
| Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese TK Singh, PF Fox, Á Healy Journal of Dairy Research 64 (3), 433-443, 1997 | 157 | 1997 |
| Proteolysis in cheese during ripening. PF Fox, TK Singh, PLH McSweeney | 146 | 1994 |
| Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles AJ Stetzer, K Cadwallader, TK Singh, FK Mckeith, MS Brewer Meat Science 79 (1), 13-19, 2008 | 140 | 2008 |
| Naturally p-Hydroxybenzoylated Lignins in Palms F Lu, SD Karlen, M Regner, H Kim, SA Ralph, RC Sun, K Kuroda, ... BioEnergy Research 8, 934-952, 2015 | 121 | 2015 |
| Flavours and off-flavours in milk and dairy products KR Cadwallader, TK Singh Advanced dairy chemistry: Volume 3: Lactose, water, salts and minor …, 2009 | 115 | 2009 |
| Chronic administration of a microencapsulated probiotic enhances the bioavailability of orange juice flavanones in humans G Pereira-Caro, CM Oliver, R Weerakkody, T Singh, M Conlon, G Borges, ... Free Radical Biology and Medicine 84, 206-214, 2015 | 98 | 2015 |
| Microbiological and physicochemical stability of raw, pasteurised or pulsed electric field-treated milk CM McAuley, TK Singh, JF Haro-Maza, R Williams, R Buckow Innovative Food Science & Emerging Technologies 38, 365-373, 2016 | 95 | 2016 |
| Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction TK Singh, PF Fox, Á Healy Journal of Dairy Research 62 (4), 629-640, 1995 | 95 | 1995 |
| Lipid oxidation volatiles absent in milk after selected ultrasound processing P Juliano, AE Torkamani, T Leong, V Kolb, P Watkins, S Ajlouni, TK Singh Ultrasonics sonochemistry 21 (6), 2165-2175, 2014 | 81 | 2014 |
| A scheme for the fractionation of cheese nitrogen and identification of principal peptides TK Singh, PF Fox, P Højrup, A Healy International Dairy Journal 4 (2), 111-122, 1994 | 81 | 1994 |
| Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins TK Singh, SK Øiseth, L Lundin, L Day Food & function 5 (11), 2686-2698, 2014 | 79 | 2014 |
| Genomic and metabolic characterization of spoilage-associated Pseudomonas species T Stanborough, N Fegan, SM Powell, T Singh, M Tamplin, PS Chandry International journal of food microbiology 268, 61-72, 2018 | 77 | 2018 |
| Production and sensory characterization of a bitter peptide from β-casein TK Singh, ND Young, MA Drake, KR Cadwallader Journal of agricultural and food chemistry 53 (4), 1185-1189, 2005 | 76 | 2005 |
| Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey AE Torkamani, P Juliano, S Ajlouni, TK Singh Ultrasonics sonochemistry 21 (3), 951-957, 2014 | 66 | 2014 |
| Cavitation and non-cavitation regime for large-scale ultrasonic standing wave particle separation systems–In situ gentle cavitation threshold determination and free radical … L Johansson, T Singh, T Leong, R Mawson, S McArthur, R Manasseh, ... Ultrasonics sonochemistry 28, 346-356, 2016 | 57 | 2016 |
