Showing results (1-10 of 70) with videos related to
Sort By:
Pageof 7
Journal of Food Science|October 1, 2025
Consumer Perception of Plant-Based CheeseElla Warner, Kumpol Homwongpanich, MaryAnne DrakeJournal of Dairy Science|July 21, 2004
ADSA Foundation Scholar Award: defining dairy flavorsMaryAnne DrakeJournal 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 DrakeJournal of Dairy Science|October 25, 2016
Condensed milk storage and evaporation affect the flavor of nonfat dry milkCurtis W Park, MaryAnne DrakeJournal of Food Science|January 22, 2013
The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systemsSuzanne M Jervis, MaryAnne DrakeJournal of Food Science|March 27, 2015
Sensory perception, nutritional role, and challenges of flavored milk for children and adultsXiaomeng E Li, MaryAnne DrakeJournal of Dairy Science|May 1, 2017
The effect of homogenization pressure on the flavor and flavor stability of whole milk powderCurtis W Park, MaryAnne DrakePageof 7