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Journal of Food Science
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February 16, 2023
A Timely Application-Temporal methods, past, present, and future
Heather R M Keefer, Dominic Rovai, MaryAnne Drake
Journal of Dairy Science
|
August 22, 2020
Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States
Lauren R Sipple, David M Barbano, MaryAnne Drake
Journal of Dairy Science
|
April 20, 2024
Production of low-lactose and low-serum-protein milk protein beverages using microfiltration
Kai Ow-Wing, David M Barbano, MaryAnne Drake
Journal of Food Science
|
June 12, 2025
Extrinsic Attributes That Drive Oat Milk Purchase
Dominic Rovai, Saloni Gupta, Megan Watson, et al.
Journal of Agricultural and Food Chemistry
|
April 27, 2010
Characterization of flavor of whey protein hydrolysates
Pattarin P Leksrisompong, R Evan Miracle, Maryanne Drake
Journal of Food Science
|
September 3, 2009
Sensory properties and consumer perception of wet and dry cheese sauces
Jessica L Childs, Michele D Yates, MaryAnne Drake
Journal of Food Science
|
August 29, 2015
Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide
Tucker J Smith, E Allen Foegeding, MaryAnne Drake
Journal of Food Science
|
July 20, 2012
Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages
Pattarin Leksrisompong, Patrick Gerard, Kannapon Lopetcharat, et al.
Journal of Dairy Science
|
March 5, 2018
The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates
Brandon Carter, Hasmukh Patel, David M Barbano, et al.
Journal of Agricultural and Food Chemistry
|
April 14, 2005
Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese
Mary E Carunchia Whetstine, Keith R Cadwallader, MaryAnne Drake
Page
of 7
Search research articles
Search
Showing results (31-40 of 70) with videos related to
Sort By:
Page
of 7
Journal of Food Science
|
February 16, 2023
A Timely Application-Temporal methods, past, present, and future
Heather R M Keefer, Dominic Rovai, MaryAnne Drake
Journal of Dairy Science
|
August 22, 2020
Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States
Lauren R Sipple, David M Barbano, MaryAnne Drake
Journal of Dairy Science
|
April 20, 2024
Production of low-lactose and low-serum-protein milk protein beverages using microfiltration
Kai Ow-Wing, David M Barbano, MaryAnne Drake
Journal of Food Science
|
June 12, 2025
Extrinsic Attributes That Drive Oat Milk Purchase
Dominic Rovai, Saloni Gupta, Megan Watson, et al.
Journal of Agricultural and Food Chemistry
|
April 27, 2010
Characterization of flavor of whey protein hydrolysates
Pattarin P Leksrisompong, R Evan Miracle, Maryanne Drake
Journal of Food Science
|
September 3, 2009
Sensory properties and consumer perception of wet and dry cheese sauces
Jessica L Childs, Michele D Yates, MaryAnne Drake
Journal of Food Science
|
August 29, 2015
Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide
Tucker J Smith, E Allen Foegeding, MaryAnne Drake
Journal of Food Science
|
July 20, 2012
Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages
Pattarin Leksrisompong, Patrick Gerard, Kannapon Lopetcharat, et al.
Journal of Dairy Science
|
March 5, 2018
The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates
Brandon Carter, Hasmukh Patel, David M Barbano, et al.
Journal of Agricultural and Food Chemistry
|
April 14, 2005
Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese
Mary E Carunchia Whetstine, Keith R Cadwallader, MaryAnne Drake
Page
of 7