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Journal of Dairy Science|December 29, 2019
Drivers of liking for Cheddar cheese shredsS E Meals, A N Schiano, M A DrakeJournal of Food Science|November 10, 2009
Flavor variability and flavor stability of U.S.-produced whole milk powderM A Lloyd, M A Drake, P D GerardJournal of Dairy Science|November 21, 2017
A 100-Year Review: Sensory analysis of milkA N Schiano, W S Harwood, M A DrakeJournal of Dairy Science|December 22, 2007
Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial startersShakeel-ur-Rehman, M A Drake, N Y FarkyeJournal of Dairy Science|January 21, 2014
Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentateR E Campbell, P D Gerard, M A DrakeJournal of Food Science|May 11, 2016
Preference Mapping of Fresh Tomatoes Across 3 Stages of ConsumptionA E Oltman, M D Yates, M A DrakeJournal of Agricultural and Food Chemistry|June 21, 2001
Aroma-active components of nonfat dry milkY Karagül-Yüceer, M A Drake, K R CadwalladerJournal of Dairy Science|November 2, 2020
Consumer perceptions of anticake agents on shredded Cheddar cheeseS E Meals, W S Harwood, M A DrakeJournal of Dairy Science|November 10, 2022
The role of packaging on the flavor of fluid milkD C Cadwallader, P D Gerard, M A DrakeComprehensive Reviews in Food Science and Food Safety|January 16, 2021
Flavor of Cheddar Cheese: A Chemical and Sensory PerspectiveT K Singh, M A Drake, K R CadwalladerPageof 23