Color of low-fat cheese influences flavor perception and consumer liking von Wadhwani, R., McMahon, D.J.

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Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses von Drake, M.A., Miracle, R.E., McMahon, D.J.

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Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate von McMahon, D.J., Sorensen, K.M., Domek, M.J., Dai, X., Sharma, P., Oberg, T.S., Oberg, C.J.

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Microstructural changes in casein supramolecules during acidification of skim milk von McMahon, D.J., Du, H., McManus, W.R., Larsen, K.M.

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The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture von Rogers, N.R., Drake, M.A., Daubert, C.R., McMahon, D.J., Bletsch, T.K., Foegeding, E.A.

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Survey of sodium gluconate content in retail Cheddar cheese von Mishra, N., McMahon, D.J., Oberg, C.J., Oberg, T.S.

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Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems von Tippetts, M., Martini, S., Brothersen, C., McMahon, D.J.

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Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion von Ortakci, F., Broadbent, J.R., McManus, W.R., McMahon, D.J.

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Rheological properties and microstructure of Cheddar cheese made with different fat contents von Rogers, N.R., McMahon, D.J., Daubert, C.R., Berry, T.K., Foegeding, E.A.

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Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria von Ganesan, B, Weimer, B.C, Pinzon, J, Dao Kong, N, Rompato, G, Brothersen, C, McMahon, D.J

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Biochemistry, genetics, and applications of Exopolysaccharide production in Streptococcus thermophilus: a review von Broadbent, J.R, McMahon, D.J, Welker, D.L, Oberg, C.J, Moineau, S

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Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter von Broadbent, J.R., Brighton, C., McMahon, D.J., Farkye, N.Y., Johnson, M.E., Steele, J.L.

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Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception von Ganesan, B., Brothersen, C., McMahon, D.J.

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The Role of Oral Health in the Acquisition and Severity of SARS-CoV-2: A Retrospective Chart Review von Wadhwa, S., Dave, S., Daily, M.L., Nardone, A., Li, R., Rosario, J., Cantos, A., Shah, J., Lu, H.H., McMahon, D.J., Yin, M.T.

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Hardening of High-Protein Nutrition Bars and Sugar/Polyol-Protein Phase Separation von McMahon, D.J, Adams, S.L, McManus, W.R

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Improvement in melting and baking properties of low-fat Mozzarella cheese von Wadhwani, R., McManus, W.R., McMahon, D.J.

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Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei von Sharp, M.D, McMahon, D.J, Broadbent, J.R

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Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure von Brown, K.M, McManus, W.R, McMahon, D.J

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Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C von Shrestha, S., Grieder, J.A., McMahon, D.J., Nummer, B.A.

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Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media von Oberg, C.J., Moyes, L.V., Domek, M.J., Brothersen, C., McMahon, D.J.

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