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Journal of Food Science|May 7, 2015
Identifying Key Attributes for Protein BeveragesA E Oltman, K Lopetcharat, E Bastian, et al.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|November 22, 2008
Consumer preferences for mild cheddar cheese flavorsS L Drake, P D Gerard, M A DrakeJournal of Dairy Science|May 29, 2017
Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?K S McCarthy, M Parker, A Ameerally, 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|November 13, 2007
Sources of umami taste in Cheddar and Swiss cheesesS L Drake, M E Carunchia Whetstine, M A Drake, 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.Pageof 19