| Color of low-fat cheese influences flavor perception and consumer liking RD Wadhwani, DJ McMahon Journal of dairy science 95 (5), 2336-2346, 2012 | 168 | 2012 |
| Maize utilization in India: an overview LK Murdia, R Wadhwani, N Wadhawan, P Bajpai, S Shekhawat American Journal of Food and Nutrition 4 (6), 169-176, 2016 | 120 | 2016 |
| Improvement in melting and baking properties of low-fat Mozzarella cheese R Wadhwani, WR McManus, DJ McMahon Journal of dairy science 94 (4), 1713-1723, 2011 | 46 | 2011 |
| Investigating the strategies to improve the quality of low-fat mozzarella and cheddar cheeses R Wadhwani Utah State University, 2011 | 26 | 2011 |
| Effect of processing parameters on texture and yield of tofu LK Murdia, R Wadhwani Asian Journal of Food and Agro-Industry 3 (2), 232-241, 2010 | 19 | 2010 |
| Effect of muscle type and cooking temperature on liver‐like off‐flavour of five beef chuck muscles R Wadhwani, LK Murdia, DP Cornforth International journal of food science & technology 45 (6), 1277-1283, 2010 | 17 | 2010 |
| Animal age, packaging and antioxidant treatment effects on sensory characteristics of beef Infraspinatus muscle R Wadhwani, DP Cornforth, LK Murdia, D Whittier International journal of food science & technology 46 (9), 1847-1855, 2011 | 5 | 2011 |
| Cause and prevention of liver off-flavor in five beef chuck muscles R Wadhwani Utah State University, 2008 | 4 | 2008 |
| Impact of Color of Low Fat Cheddar Cheese on Consumer Preference R Wadhwani, DJ McMahon, C Maughan Journal of Dairy Science 1 (93), 208, 2010 | 3 | 2010 |
| Waste management in dairy industry-current practices. LK Murdia, SP Sunil Paliwal, RW Ranjeeta Wadhwani | 2 | 2005 |
| Study on deterioration of milk-food texture caused by heat treatment using flow cytometry and microscopy. R Wadhwani, LK Murdia | | 2011 |
| Sensory quantification using TD-NMR S Martini, R Wadhwani, S Ghosh, X Tombokan | | 2011 |
| Consumer Flavor Preferences and Level of Aged Cheddar Cheese Flavor DJ McMahon, R Wadhwani Journal of Dairy Science 1 (93), 747, 2010 | | 2010 |
| Enrichment of Low Fat Cheddar Cheese with Dietary Fiber R Wadhwani, DJ McMahon, DA Irish Journal of Dairy Science 1 (93), 75, 2010 | | 2010 |
| Low Fat Mozzarella Cheese with Improved Baking and Melting Properties R Wadhwani, DJ McMahon Journal of Dairy Science 1 (92), 135, 2009 | | 2009 |
| Improving the Baking and Melting of Low Fat Mozzarella Cheese DJ McMahon, R Wadhwani, WR McManus | | 2009 |
| Consumer Acceptance of Breasts and Thighs Obtained from Turkeys Fed with Omega-3 Fatty Acids R Wadhwani, AH Suzuki, S Martini, RE Ward, DD Frame | | 2008 |
Donald McMahonUtah State UniveristyVerified email at usu.edu
Donald McMahonUtah State UniveristyVerified email at usu.edu