| Principles of dairy chemistry. R Jenness, S Patton Principles of dairy chemistry., 1959 | 710 | 1959 |
| The milk fat globule membrane S Patton, TW Keenan Biochimica et Biophysica Acta (BBA)-Reviews on Biomembranes 415 (3), 273-309, 1975 | 490 | 1975 |
| The epithelial mucin, MUC1, of milk, mammary gland and other tissues S Patton, SJ Gendler, AP Spicer Biochimica et Biophysica Acta (BBA)-Reviews on Biomembranes 1241 (3), 407-423, 1995 | 358 | 1995 |
| 2-Thiobarbituric acid as a reagent for detecting milk fat oxidation S Patton, GW Kurtz Journal of Dairy Science 34 (7), 669-674, 1951 | 292 | 1951 |
| Molecular cloning and analysis of the mouse homologue of the tumor-associated mucin, MUC1, reveals conservation of potential O-glycosylation sites, transmembrane, and … AP Spicer, G Parry, S Patton, SJ Gendler Journal of Biological Chemistry 266 (23), 15099-15109, 1991 | 275 | 1991 |
| Biochemical and morphological comparison of plasma membrane and milk fat globule membrane from bovine mammary gland TW Keenan, DJ Morré, DE Olson, WN Yunghans, S Patton The journal of cell biology 44 (1), 80-93, 1970 | 251 | 1970 |
| Milk fat globules: fatty acid composition, size and in vivo regulation of fat liquidity H Timmen, S Patton Lipids 23 (7), 685-689, 1988 | 221 | 1988 |
| Two-dimensional thin-layer chromatography of polar lipids from milk and mammary tissue JG Parsons, S Patton Journal of Lipid Research 8 (6), 696-698, 1967 | 217 | 1967 |
| Glycoproteins of the human milk fat globule in the protection of the breast-fed infant against infections JA Peterson, S Patton, M Hamosh Neonatology 74 (2), 143-162, 1998 | 208 | 1998 |
| A method for determining significance of volatile flavor compounds in foods. S Patton, DV Josephson Food Research 22, 316-318, 1957 | 208 | 1957 |
| Browning and associated changes in milk and its products: A review S Patton Journal of Dairy Science 38 (5), 457-478, 1955 | 157 | 1955 |
| Correlative relationship of cholesterol and sphingomyelin in cell membranes S Patton Journal of Theoretical Biology 29 (3), 489-491, 1970 | 143 | 1970 |
| The mechanism of sunlight flavor formation in milk with special reference to methionine and riboflavin. S Patton Journal of Dairy Science 37, 446-452, 1954 | 140 | 1954 |
| The structure of milk: Implications for sampling and storage: A. The milk lipid globule membrane TW KEENAN, S PATTON Handbook of milk composition, 5-50, 1995 | 132 | 1995 |
| The origin of sulfhydryl groups in milk proteins and their contributions to “cooked” flavor JT Hutton, S Patton Journal of Dairy Science 35 (8), 699-705, 1952 | 130 | 1952 |
| Lipid metabolism and membrane functions of the mammary gland S Patton, RG Jensen Progress in the Chemistry of Fats and other Lipids 14, 163-277, 1975 | 126 | 1975 |
| n‐Deca‐2, 4‐dienal, its origin from linoleate and flavor significance in fats S Patton, IJ Barnes, LE Evans Journal of the American Oil Chemists' Society 36 (7), 280-283, 1959 | 124 | 1959 |
| Presence and significance of lactulose in milk products: a review S Adachi, S Patton Journal of Dairy Science 44 (8), 1375-1393, 1961 | 114 | 1961 |
| Methyl sulfide and the flavor of milk. S Patton, DA Forss, EA Day Journal of Dairy Science 39, 1469-1470, 1956 | 110 | 1956 |
| The flavor potential of milk fat. A review of its chemical nature and biochemical origin JE Kinsella, S Patton, PS Dimick Journal of the American Oil Chemists' Society 44 (7), 449-454, 1967 | 105 | 1967 |
