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Annual Review of Food Science and Technology|December 2, 2011
Application of sensory and instrumental volatile analyses to dairy productsA E Croissant, D M Watson, M A DrakeJournal of Food Science|September 16, 2014
Consumer attitudes and preferences for fresh market tomatoesA E Oltman, S M Jervis, M A DrakeJournal of Dairy Science|September 14, 2015
Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrateT J Smith, P D Gerard, M A DrakeJournal of Food Science|June 26, 2008
Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longerM A Drake, M D Yates, P D GerardJournal of Food Science|November 22, 2008
Consumer preferences for mild cheddar cheese flavorsS L Drake, P D Gerard, M A DrakeJournal of Dairy Science|October 23, 2010
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheesesM A Drake, R E Miracle, D J McMahonJournal of Dairy Science|July 16, 2014
The role of sodium in the salty taste of permeateK M Frankowski, R E Miracle, M A DrakeJournal of Dairy Science|April 8, 2014
Short communication: norbixin and bixin partitioning in Cheddar cheese and wheyT J Smith, X E Li, M A DrakeJournal of Dairy Science|October 17, 2016
Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milkA P Lee, D M Barbano, M A DrakeJournal of Dairy Science|January 16, 2017
The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milksA P Lee, D M Barbano, M A DrakePageof 23