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Journal of Food Science
|
November 22, 2023
Factors influencing consumer motivations for protein choice
Heather Keefer, Clara Racette, MaryAnne Drake
Ostomy/Wound Management
|
September 24, 2004
Clinicians and product sales representatives: developing a relationship that works
Maryanne Drake Harbit, Zola S Driggers
Journal of Food Science
|
September 14, 2025
Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor
V Chaudhary, G Mongia, MaryAnne Drake
Journal of Dairy Science
|
April 18, 2016
Short communication: The effect of liquid storage on the flavor of whey protein concentrate
Curtis W Park, Megan Parker, MaryAnne Drake
Journal of Dairy Science
|
June 13, 2025
Interaction of fatty acid composition and temperature cycling on melting properties of milk fat
Carly Nelson, David M Barbano, MaryAnne Drake
Food Chemistry
|
November 30, 2022
Identification of predominant aroma components of dried pea protein concentrates and isolates
Yaozheng Liu, Dylan C Cadwallader, MaryAnne Drake
Journal of Dairy Science
|
July 29, 2019
Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages
Ni Cheng, David M Barbano, MaryAnne Drake
Journal of Dairy Science
|
September 17, 2021
Viscosity changes and gel formation during storage of liquid micellar casein concentrates
Marshall Dunn, David M Barbano, MaryAnne Drake
Food Microbiology
|
September 1, 2006
Upstream sample processing facilitates PCR detection of Listeria monocytogenes in mayonnaise-based ready-to-eat (RTE) salads
Jamie Isonhood, MaryAnne Drake, Lee-Ann Jaykus
Journal 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% fat
Noriko Misawa, David M Barbano, MaryAnne Drake
Page
of 7
Search research articles
Search
Showing results (11-20 of 70) with videos related to
Sort By:
Page
of 7
Journal of Food Science
|
November 22, 2023
Factors influencing consumer motivations for protein choice
Heather Keefer, Clara Racette, MaryAnne Drake
Ostomy/Wound Management
|
September 24, 2004
Clinicians and product sales representatives: developing a relationship that works
Maryanne Drake Harbit, Zola S Driggers
Journal of Food Science
|
September 14, 2025
Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor
V Chaudhary, G Mongia, MaryAnne Drake
Journal of Dairy Science
|
April 18, 2016
Short communication: The effect of liquid storage on the flavor of whey protein concentrate
Curtis W Park, Megan Parker, MaryAnne Drake
Journal of Dairy Science
|
June 13, 2025
Interaction of fatty acid composition and temperature cycling on melting properties of milk fat
Carly Nelson, David M Barbano, MaryAnne Drake
Food Chemistry
|
November 30, 2022
Identification of predominant aroma components of dried pea protein concentrates and isolates
Yaozheng Liu, Dylan C Cadwallader, MaryAnne Drake
Journal of Dairy Science
|
July 29, 2019
Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages
Ni Cheng, David M Barbano, MaryAnne Drake
Journal of Dairy Science
|
September 17, 2021
Viscosity changes and gel formation during storage of liquid micellar casein concentrates
Marshall Dunn, David M Barbano, MaryAnne Drake
Food Microbiology
|
September 1, 2006
Upstream sample processing facilitates PCR detection of Listeria monocytogenes in mayonnaise-based ready-to-eat (RTE) salads
Jamie Isonhood, MaryAnne Drake, Lee-Ann Jaykus
Journal 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% fat
Noriko Misawa, David M Barbano, MaryAnne Drake
Page
of 7