| Methods for Analysis of Conjugated Linoleic Acids and trans-18:1 Isomers in Dairy Fats by Using a Combination of Gas Chromatography, Silver-Ion Thin-Layer … C Cruz-Hernandez, Z Deng, J Zhou, AR Hill, MP Yurawecz, P Delmonte, ... Journal of AOAC International 87 (2), 545-562, 2004 | 388 | 2004 |
| Diverse food-based applications of nuclear magnetic resonance (NMR) technology MF Marcone, S Wang, W Albabish, S Nie, D Somnarain, A Hill Food research international 51 (2), 729-747, 2013 | 346 | 2013 |
| Effect of phage on survival of Salmonella enteritidis during manufacture and storage of cheddar cheese made from raw and pasteurized milk R Modi, Y Hirvi, A Hill, MW Griffiths Journal of food protection 64 (7), 927-933, 2001 | 275 | 2001 |
| Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications D Rousseau, K Forestière, AR Hill, AG Marangoni Journal of the American Oil Chemists’ Society 73, 963-972, 1996 | 174 | 1996 |
| Survivial of bioluminescent Listeria monocytogenes and Escherichia coli 0157: H7 in soft cheeses H Ramsaran, J Chen, B Brunke, A Hill, MW Griffiths Journal of Dairy Science 81 (7), 1810-1817, 1998 | 160 | 1998 |
| Chemistry and physics HD Goff, AR Hill VCH PUBLISHERS, NEW YORK, NY(USA)., 1-81, 1993 | 148 | 1993 |
| Restructuring butterfat through blending and chemical interesterification. 3. Rheology D Rousseau, AR Hill, AG Marangoni Journal of the American Oil Chemists’ Society 73, 983-989, 1996 | 96 | 1996 |
| Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism D Rousseau, AR Hill, AG Marangoni Journal of the American Oil Chemists' Society 73 (8), 973-981, 1996 | 95 | 1996 |
| Protein interactions in heat-treated milk and effect on rennet coagulation P Kethireddipalli, AR Hill, DG Dalgleish International Dairy Journal 20 (12), 838-843, 2010 | 90 | 2010 |
| Physical and processing properties of milk, butter, and Cheddar cheese from cows fed supplemental fish meal CA Avramis, H Wang, BW McBride, TC Wright, AR Hill Journal of Dairy Science 86 (8), 2568-2576, 2003 | 90 | 2003 |
| Bioluminescence: a rapid indicator of Escherichia coli O157: H7 in selected yogurt and cheese varieties LM Hudson, J Chen, AR Hill, MW Griffiths Journal of Food Protection 60 (8), 891-897, 1997 | 89 | 1997 |
| Handbook for curriculum assessment P Wolf, F Evers, A Hill University of Guelph, 2006 | 76 | 2006 |
| The β-Lactoglobulin-k-Casein Complex AR Hill Canadian Institute of Food Science and Technology Journal 22 (2), 120-123, 1989 | 69 | 1989 |
| Rapid separation of milk whey proteins by anion exchange chromatography B Manji, A Hill, Y Kakuda, DM Irvine Journal of Dairy Science 68 (12), 3176-3179, 1985 | 63 | 1985 |
| Rennet coagulation and cheesemaking properties of thermally processed milk: Overview and recent developments P Kethireddipalli, AR Hill Journal of Agricultural and Food chemistry 63 (43), 9389-9403, 2015 | 53 | 2015 |
| Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures P Kethireddipalli, AR Hill, DG Dalgleish Journal of agricultural and food chemistry 59 (4), 1442-1448, 2011 | 50 | 2011 |
| Precipitation and recovery of whey proteins: A review AR Hill, DM Irvine, DH Bullock Canadian Institute of Food Science and Technology Journal 15 (3), 155-160, 1982 | 48 | 1982 |
| Awareness and perceptions of food safety of artisan cheese makers in Southwestern Ontario: A qualitative study S Le, W Bazger, AR Hill, A Wilcock Food control 41, 158-167, 2014 | 41 | 2014 |
| Dairy products: cheese and yogurt AR Hill, P Kethireddipalli Biochemistry of foods, 319-362, 2013 | 41 | 2013 |
| Quality of ultra-high-temperature processed milk AR Hill Food technology (USA) 42 (9), 1988 | 41 | 1988 |
