| Anthocyanins as food colorants—a review RL Jackman, RY Yada, MA Tung, RA Speers Journal of food biochemistry 11 (3), 201-247, 1987 | 532 | 1987 |
| Flocculation of Saccharomyces cerevisiae YL Jin, RA Speers Food Research International 31 (6-7), 421-440, 1998 | 187 | 1998 |
| Concentration and temperature dependence of flow behavior of xanthan gum dispersions RA Speers, MA Tung Journal of Food Science 51 (1), 96-98, 1986 | 162 | 1986 |
| Rheological properties of gellan solutions: effect of calcium ions and temperature on pre-gel formation MT Nickerson, AT Paulson, RA Speers Food hydrocolloids 17 (5), 577-583, 2003 | 108 | 2003 |
| Effect of Environmental Conditions on the Flocculation of Saccharomyces Cerevisiae YL Jin, RA Speers Journal of the American Society of brewing chemists 58 (3), 108-116, 2000 | 89 | 2000 |
| Barley beta-glucans and their degradation during malting and brewing YL Jin, RA Speers, AT Paulson, RJ Stewart Technical Quarterly-Master Brewers Association of the Americas 41 (3), 231-240, 2004 | 87 | 2004 |
| Biochemical aspects of yeast flocculation and its measurement: a review RA Speers, MA Tung, TD Durance, GG Stewart Journal of the Institute of Brewing 98 (4), 293-300, 1992 | 87 | 1992 |
| Effects of β‐glucans and environmental factors on the viscosities of wort and beer YL Jin, A Speers, AT Paulson, RJ Stewart Journal of the Institute of Brewing 110 (2), 104-116, 2004 | 83 | 2004 |
| Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera) BM Muche, RA Speers, HPV Rupasinghe Frontiers in Nutrition 5, 100, 2018 | 77 | 2018 |
| Effect of cell surface hydrophobicity, charge, and zymolectin density on the flocculation of Saccharomyces cerevisiae YL Jin, LL Ritcey, RA Speers, PJ Dolphin Journal of the American Society of Brewing Chemists 59 (1), 1-9, 2001 | 75 | 2001 |
| Effects of Fermentation Parameters and Cell Wall Properties on Yeast Flocculation1 RA Speers, YQ Wan, YL Jin, RJ Stewart Journal of the Institute of Brewing 112 (3), 246-254, 2006 | 62 | 2006 |
| Non‐linear modelling of industrial brewing fermentations RA Speers, P Rogers, B Smith Journal of the Institute of Brewing 109 (3), 229-235, 2003 | 58 | 2003 |
| Examination of the relationships between original, real and apparent extracts, and alcohol in pilot plant and commercially produced beers AJ Cutaia, AJ Reid, RA Speers Journal of the Institute of Brewing 115 (4), 318-327, 2009 | 54 | 2009 |
| Foaming behavior of mixed bovine serum albumin–protamine systems LA Glaser, AT Paulson, RA Speers, RY Yada, D Rousseau Food Hydrocolloids 21 (4), 495-506, 2007 | 52 | 2007 |
| Time–temperature studies of gellan polysaccharide gelation in the presence of low, intermediate and high levels of co-solutes MT Nickerson, AT Paulson, RA Speers Food Hydrocolloids 18 (5), 783-794, 2004 | 50 | 2004 |
| Effects of β‐glucan, shearing and environmental factors on the turbidity of wort and beer RA Speers, YL Jin, AT Paulson, RJ Stewart Journal of the Institute of Brewing 109 (3), 236-244, 2003 | 49 | 2003 |
| Yield stresses in molten chocolates L Wilson, RA Speers, MA Tung Journal of texture studies 24 (3), 269-286, 1993 | 46 | 1993 |
| Thermophysical properties of silver hake and mackerel surimi at cooking temperatures KB Belibagli, RA Speers, AT Paulson Journal of Food Engineering 60 (4), 439-448, 2003 | 42 | 2003 |
| Colloidal aspects of yeast flocculation: a review RA Speers, MA Tung, TD Durance, GG Stewart Journal of the Institute of Brewing 98 (6), 525-531, 1992 | 42 | 1992 |
| A discussion of malt-induced premature yeast flocculation JC Lake, RA Speers Tech. Q. Master Brew. Assoc. Am 45 (3), 253-262, 2008 | 41 | 2008 |
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