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Journal of Food Science|January 18, 2013
Preference mapping of lemon lime carbonated beverages with regular and diet beverage consumersP P Leksrisompong, K Lopetcharat, B Guthrie, et al.Journal of Dairy Science|February 25, 2020
Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beveragesM T Zhang, Y Jo, K Lopetcharat, et al.Journal of Dairy Science|December 23, 2014
Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysisX E Li, K Lopetcharat, Y Qiu, et al.Journal of Food Science|September 11, 2012
Consumer awareness of salt and sodium reduction and sodium labelingM K Kim, K Lopetcharat, P D Gerard, 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|February 10, 2004
Preference mapping of Cheddar cheese with varying maturity levelsN D Young, M Drake, K Lopetcharat, et al.Journal of Dairy Science|September 21, 2004
Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shredsJ Serrano, G Velazquez, K Lopetcharat, et al.Public Health Reports (Washington, D.C. : 1974)|May 1, 1992
The nutritional status and dietary adequacy of single homeless women and their children in sheltersM A DrakeJournal of Food Protection|July 3, 2002
Resistance of cold- and starvation-stressed Vibrio vulnificus to heat and freeze-thaw exposureW Bang, M A DrakePageof 18