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Journal of Dairy Science|March 8, 2016
Short communication: Flavor and flavor stability of cheese, rennet, and acid wheysS Smith, T J Smith, M A DrakeJournal of Dairy Science|March 5, 2019
Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy productsB M Wherry, Y Jo, M A DrakeJournal of Dairy Science|January 10, 2014
Sensory properties and drivers of liking for Greek yogurtsN T Desai, L Shepard, M A DrakeJournal of Food Protection|February 2, 2008
Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausageW Bang, D J Hanson, M A DrakeNeurologia (Barcelona, Spain)|February 9, 2002
[Language abnormalities in patients with multiple sclerosis]M A Drake, R F Allegri, A CarráJournal of Dairy Science|May 20, 2023
Parental perception of children's school lunch milkC M Racette, S Nishku, M A DrakeAnnual Review of Food Science and Technology|March 27, 2023
Sensory Analysis and Consumer Preference: Best PracticesM A Drake, M E Watson, Y LiuJournal of Dairy Science|April 12, 2024
Consumer perception of Cheddar cheese colorC M Racette, K Homwongpanich, M A DrakeJournal of Dairy Science|August 25, 2018
Invited review: Sugar reduction in dairy productsH R McCain, S Kaliappan, M A DrakeJournal of Dairy Science|November 9, 2001
Influence of adjunct cultures on ripening of reduced fat Edam cheesesW Tungjaroenchai, M A Drake, C H WhitePageof 19