| Effects of sugars and sugar alcohols on the gelatinization temperature of wheat starch MC Allan, B Rajwa, LJ Mauer Food Hydrocolloids 84, 593-607, 2018 | 77 | 2018 |
| The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch TJ Woodbury, E Grush, MC Allan, LJ Mauer Food Hydrocolloids 126, 107433, 2022 | 37 | 2022 |
| Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends M Allan, LJ Mauer Food Chemistry 195, 29-38, 2016 | 31 | 2016 |
| Dataset of water activity measurements of alcohol: water solutions using a Tunable Diode Laser M Allan, LJ Mauer Data in brief 12, 364-369, 2017 | 26 | 2017 |
| RH-temperature stability diagram of α-and β-anhydrous and monohydrate lactose crystalline forms MC Allan, E Grush, LJ Mauer Food Research International 127, 108717, 2020 | 23 | 2020 |
| Common-ion effects on the deliquescence lowering of crystalline ingredient blends M Allan, LS Taylor, LJ Mauer Food Chemistry 195, 2-10, 2016 | 23 | 2016 |
| Effects of sugars and sugar alcohols on the gelatinization temperatures of wheat, potato, and corn starches MC Allan, MC Chamberlain, LJ Mauer Foods 9 (6), 757, 2020 | 19 | 2020 |
| RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients M Allan, LJ Mauer Food chemistry 236, 21-31, 2017 | 18 | 2017 |
| Variable effects of twenty sugars and sugar alcohols on the retrogradation of wheat starch gels MC Allan, LJ Mauer Foods 11 (19), 3008, 2022 | 15 | 2022 |
| Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries MC Allan, N Marinos, SD Johanningsmeier, A Sato, VD Truong Journal of Food Science 86 (5), 1819-1834, 2021 | 13 | 2021 |
| RH‐temperature stability diagram of the dihydrate, β‐anhydrate, and α‐anhydrate forms of crystalline trehalose M Allan, MC Chamberlain, LJ Mauer Journal of food science 84 (6), 1465-1476, 2019 | 10 | 2019 |
| Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes MC Allan, SD Johanningsmeier, M Nakitto, O Guambe, M Abugu, ... Food Chemistry: X 21, 101072, 2024 | 7 | 2024 |
| Relative humidity–temperature transition boundaries for anhydrous β‐caffeine and caffeine hydrate crystalline forms MC Allan, B Owens, LJ Mauer Journal of food science 85 (6), 1815-1826, 2020 | 7 | 2020 |
| An overview of water–solid interactions LJ Mauer, M Allan Manuf. Confect 95 (1), 73-82, 2015 | 7 | 2015 |
| Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities J George, GVP Reddy, PA Wadl, W Rutter, J Culbreath, PW Lau, T Rashid, ... Agronomy Journal 116 (2), 630-660, 2024 | 6 | 2024 |
| Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures MC Allan, QD Read, SD Johanningsmeier Food Hydrocolloids 137, 108377, 2023 | 6 | 2023 |
| Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers MC Allan, SD Johanningsmeier Journal of Food Science 87 (9), 3995-4008, 2022 | 6 | 2022 |
| Determination of the water activities of wines and spirits MC Allan, EN Grush, BP Rajwa, CE Butzke, LJ Mauer Food Analytical Methods 12, 2753-2763, 2019 | 6 | 2019 |
| Characterization of water-solid interactions in crystalline ingredients and development of deliquescence measurement recommendations MC Allan | 2 | 2014 |
| Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels. Foods 2022, 11, 3008 MC Allan, LJ Mauer s Note: MDPI stays neu-tral with regard to jurisdictional claims in …, 2022 | 1 | 2022 |