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Journal of Dairy Science|October 17, 2016
The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70Curtis W Park, Mark A Stout, MaryAnne DrakeJournal of Agricultural and Food Chemistry|January 10, 2002
Volatile flavor components of stored nonfat dry milkYonca Karagül-Yüceer, Keith R Cadwallader, MaryAnne DrakeJournal of Dairy Science|February 24, 2015
Decolorization of Cheddar cheese whey by activated carbonYue Zhang, Rachel Campbell, MaryAnne Drake, et al.Journal of Food Science|March 3, 2017
Vitamin Fortification of Fluid MilkEileen B Yeh, David M Barbano, MaryAnne DrakeJournal of Food Science|February 27, 2023
Consumer perception of restaurant and ready-to-eat cheese dipsAnita R Best, Clara M Racette, MaryAnne DrakeJournal of Dairy Science|August 22, 2020
Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United StatesLauren R Sipple, David M Barbano, MaryAnne DrakeClinical Immunology (Orlando, Fla.)|December 26, 2022
Inflammation driven metabolic regulation and adaptation in macrophagesSaloni Gupta, Pranita P SarangiJournal of Dairy Science|April 20, 2024
Production of low-lactose and low-serum-protein milk protein beverages using microfiltrationKai Ow-Wing, David M Barbano, MaryAnne DrakeJournal of Agricultural and Food Chemistry|April 27, 2010
Characterization of flavor of whey protein hydrolysatesPattarin P Leksrisompong, R Evan Miracle, Maryanne DrakeJournal of Food Science|September 3, 2009
Sensory properties and consumer perception of wet and dry cheese saucesJessica L Childs, Michele D Yates, MaryAnne DrakePageof 13