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Journal of Dairy Science|February 10, 2015
Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powderM G Jervis, T J Smith, M A DrakeJournal of Dairy Science|October 1, 2021
Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable?A N Schiano, P D Gerard, M A DrakeJournal of Dairy Science|August 7, 2017
The effect of bleaching agents on the degradation of vitamins and carotenoids in spray-dried whey protein concentrateM A Stout, C W Park, M A DrakeJournal of Dairy Science|January 26, 2008
Impact of flavor attributes on consumer liking of Swiss cheeseR E Liggett, M A Drake, J F DelwicheJournal of Dairy Science|March 25, 2019
Short communication: Comparison of 3 rapid methods for analysis of vitamin degradation compounds in fluid skim milkA N Schiano, D M Benoist, M A DrakeJDS Communications|November 7, 2022
The effect of flash vacuum cooling on the flavor of ultrapasteurized milkB G Carter, Y Jo, D C Cadwallader, et al.Journal of Food Science|May 7, 2015
Identifying Key Attributes for Protein BeveragesA E Oltman, K Lopetcharat, E Bastian, et al.Journal of Food Science|March 3, 2026
Drivers of Liking for Oat MilkS Gupta, D Rovai, P D Gerard, et al.Journal of Dairy Science|March 12, 2026
What is local? US consumer perception of local dairy foodsCaitlin Smits, Yaozheng Liu, Megan E Watson, et al.Journal of Dairy Science|July 16, 2013
Relating sensory and chemical properties of sour cream to consumer acceptanceL Shepard, R E Miracle, P Leksrisompong, et al.Pageof 23