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Journal of Food Science|November 13, 2007
Sensory properties of meal replacement bars and beverages made from whey and soy proteinsJ L Childs, M D Yates, M A DrakeJournal of Food Science|November 24, 2007
Chocolate milk and the Hispanic consumerJ L Thompson, P D Gerard, M A DrakeInternational Journal of Dental Hygiene|September 20, 2017
A randomized clinical trial on the efficacy of a new oxalate-containing sensitivity relief strip following professional vs self-applicationM A Drake, P A Lenton, S A LunosJournal of Dairy Science|November 2, 2015
The effect of extrinsic attributes on liking of cottage cheeseE M Hubbard, S M Jervis, M A DrakeJournal of Dairy Science|February 23, 2011
The effect of starter culture and annatto on the flavor and functionality of whey protein concentrateR E Campbell, R E Miracle, M A DrakeJournal of Dairy Science|March 12, 2018
Technical note: Simultaneous carotenoid and vitamin analysis of milk from total mixed ration-fed cows optimized for xanthophyll detectionM A Stout, D M Benoist, M A DrakeJournal of Dairy Science|June 8, 2020
Consumer desires and perceptions of lactose-free milkP V Rizzo, W S Harwood, M A DrakeJournal of Food Science|May 12, 2015
Examining extrinsic factors that influence product acceptance: a reviewX E Li, S M Jervis, M A DrakeJournal of Dairy Science|July 3, 2003
The effect of application of cold natural smoke on the ripening of Cheddar cheeseShakeel-Ur-Rehman, N Y Farkye, M A DrakeJournal of Applied Microbiology|August 17, 2000
A comparison of methods for the detection of Escherichia coli O157:H7 from artificially-contaminated dairy products using PCRJ L McKillip, L A Jaykus, M A DrakePageof 23