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Journal of Food Science|June 12, 2025
Extrinsic Attributes That Drive Oat Milk PurchaseDominic Rovai, Saloni Gupta, Megan Watson, et al.Journal of Food Science|February 16, 2023
A Timely Application-Temporal methods, past, present, and futureHeather R M Keefer, Dominic Rovai, MaryAnne DrakeJournal of Food Science|November 22, 2023
Consumer perception of whole watermelonsYaozheng Liu, Heather Keefer, Megan Watson, et al.Journal of Dairy Science|November 29, 2025
Clean label, complete, and sustainable: What do consumers know about protein products?Yaozheng Liu, Heather M Keefer, Megan Watson, et al.Journal of Dairy Science|July 21, 2004
ADSA Foundation Scholar Award: defining dairy flavorsMaryAnne DrakeJournal of Indian Prosthodontic Society|December 2, 2011
Effect of surface treatment on the flexural strength of denture base resin and tensile strength of autopolymerizing silicone based denture liner bonded to denture base resin: an in vitro studySaloni GuptaJournal of Food Science|May 4, 2011
Consumer perception of astringency in clear acidic whey protein beveragesJessica L Childs, MaryAnne DrakeJournal of Food Protection|April 16, 2004
Real-time nucleic acid-based detection methods for pathogenic bacteria in foodJohn L McKillip, Maryanne DrakeJournal of Food Protection|February 3, 2007
Impact of antibiotic stress on acid and heat tolerance and virulence factor expression of Escherichia coli O157:H7Reha Onur Azizoglu, Maryanne DrakePageof 13