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Journal of Dairy Science|June 13, 2025
Interaction of fatty acid composition and temperature cycling on melting properties of milk fatCarly Nelson, David M Barbano, MaryAnne DrakeFood Chemistry|November 30, 2022
Identification of predominant aroma components of dried pea protein concentrates and isolatesYaozheng Liu, Dylan C Cadwallader, MaryAnne DrakeJournal of Dairy Science|July 29, 2019
Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beveragesNi Cheng, David M Barbano, MaryAnne DrakeJournal of Dairy Science|September 17, 2021
Viscosity changes and gel formation during storage of liquid micellar casein concentratesMarshall Dunn, David M Barbano, MaryAnne DrakeFood Microbiology|September 1, 2006
Upstream sample processing facilitates PCR detection of Listeria monocytogenes in mayonnaise-based ready-to-eat (RTE) saladsJamie Isonhood, MaryAnne Drake, Lee-Ann JaykusJournal of Dairy Science|May 10, 2016
Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fatNoriko Misawa, David M Barbano, MaryAnne DrakeJournal of Food Science|July 1, 2014
Extrinsic attributes that influence parents' purchase of chocolate milk for their childrenXiaomeng E Li, Kannapon Lopetcharat, MaryAnne DrakeJournal of Dairy Science|July 20, 2025
A sedimentation test to measure heat stability of milk protein beveragesDrew Hargrove, David M Barbano, MaryAnne DrakeFoods (Basel, Switzerland)|April 13, 2024
Dairy, Plant, and Novel Proteins: Scientific and Technological AspectsYaozheng Liu, William R Aimutis, MaryAnne DrakeJournal of Food Protection|November 15, 2002
Influence of growth in a food medium on the detection of Escherichia coli O157:H7 by polymerase chain reactionJohn L McKillip, Lee-Ann Jaykus, MaryAnne DrakePageof 13