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M A Drake

Showing results (161-170 of 178) with videos related to

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Journal of Dairy Science|January 28, 2022
Children's perceptions of fluid milk with varying levels of milkfatH M Keefer, L R Sipple, B G Carter, et al.
Journal of Dairy Science|February 6, 2026
The role of sugar reduction on flavor and acceptance of school lunch chocolate milkR P Nakamura, H Meletharayil, H R M Keefer, et al.
Journal of Dairy Science|November 18, 2005
Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storageD A Clare, W S Bang, G Cartwright, et al.
Journal of Dairy Science|January 26, 2008
The effect of refrigerated and frozen storage on butter flavor and textureA J Krause, R E Miracle, T H Sanders, et al.
Journal of Food Science|March 16, 2012
Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheysI W Liaw, R Evan Miracle, S M Jervis, et al.
Journal of Food Science|September 3, 2009
Mapping differences in consumer perception of sharp cheddar cheese in the United StatesS L Drake, K Lopetcharat, S Clark, et al.
Journal of Dairy Science|May 23, 2012
Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrateS Jervis, R Campbell, K L Wojciechowski, et al.
Applied and Environmental Microbiology|September 19, 2006
Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oystersS L Drake, D Elhanafi, W Bang, et al.
Journal of Food Science|September 3, 2009
Rapid profiling of Swiss cheese by attenuated total reflectance (ATR) infrared spectroscopy and descriptive sensory analysisN A Kocaoglu-Vurma, A Eliardi, M A Drake, et al.
Journal of Dairy Science|August 23, 2011
Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteinsM A D Listiyani, R E Campbell, R E Miracle, et al.
Pageof 18

Showing results (161-170 of 178) with videos related to

Sort By:
Pageof 18
Journal of Dairy Science|January 28, 2022
Children's perceptions of fluid milk with varying levels of milkfatH M Keefer, L R Sipple, B G Carter, et al.
Journal of Dairy Science|February 6, 2026
The role of sugar reduction on flavor and acceptance of school lunch chocolate milkR P Nakamura, H Meletharayil, H R M Keefer, et al.
Journal of Dairy Science|November 18, 2005
Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storageD A Clare, W S Bang, G Cartwright, et al.
Journal of Dairy Science|January 26, 2008
The effect of refrigerated and frozen storage on butter flavor and textureA J Krause, R E Miracle, T H Sanders, et al.
Journal of Food Science|March 16, 2012
Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheysI W Liaw, R Evan Miracle, S M Jervis, et al.
Journal of Food Science|September 3, 2009
Mapping differences in consumer perception of sharp cheddar cheese in the United StatesS L Drake, K Lopetcharat, S Clark, et al.
Journal of Dairy Science|May 23, 2012
Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrateS Jervis, R Campbell, K L Wojciechowski, et al.
Applied and Environmental Microbiology|September 19, 2006
Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oystersS L Drake, D Elhanafi, W Bang, et al.
Journal of Food Science|September 3, 2009
Rapid profiling of Swiss cheese by attenuated total reflectance (ATR) infrared spectroscopy and descriptive sensory analysisN A Kocaoglu-Vurma, A Eliardi, M A Drake, et al.
Journal of Dairy Science|August 23, 2011
Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteinsM A D Listiyani, R E Campbell, R E Miracle, et al.
Pageof 18