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Journal of Dairy Science|April 12, 2024
Consumer perception of Cheddar cheese colorC M Racette, K Homwongpanich, M A DrakeJournal of Dairy Science|January 25, 2011
Salty taste in dairy foods: can we reduce the salt?S L Drake, K Lopetcharat, M A DrakeJournal of Dairy Science|September 5, 2016
Evaluation of whey, milk, and delactosed permeates as salt substitutesS T Smith, L Metzger, M A DrakeJournal of Dairy Science|October 24, 2007
Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United StatesJ L Thompson, K Lopetcharat, M A DrakeJournal of Dairy Science|April 14, 2007
Identification of the characteristics that drive consumer liking of butterA J Krause, K Lopetcharat, M A DrakeApplied and Environmental Microbiology|February 2, 2002
Optimization of reverse transcriptase PCR to detect viable Shiga-toxin-producing Escherichia coliS C McIngvale, D Elhanafi, M A DrakeJournal of Dairy Science|March 8, 2016
Short communication: Flavor and flavor stability of cheese, rennet, and acid wheysS Smith, T J Smith, M A DrakeJournal of Dairy Science|March 5, 2019
Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy productsB M Wherry, Y Jo, M A DrakeJournal of Dairy Science|January 10, 2014
Sensory properties and drivers of liking for Greek yogurtsN T Desai, L Shepard, M A DrakeJournal of Dairy Science|November 9, 2001
Influence of adjunct cultures on ripening of reduced fat Edam cheesesW Tungjaroenchai, M A Drake, C H WhitePageof 23