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Journal of Dairy Science|November 21, 2017
A 100-Year Review: Sensory analysis of milkA N Schiano, W S Harwood, M A DrakeJournal of Dairy Science|December 22, 2007
Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial startersShakeel-ur-Rehman, M A Drake, N Y FarkyeJournal of Dairy Science|January 21, 2014
Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentateR E Campbell, P D Gerard, M A DrakeJournal of Dairy Science|May 19, 2009
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powderM A Lloyd, S J Hess, M A DrakeJournal of Food Science|July 5, 2012
Alternative bleaching methods for Cheddar cheese wheyE J Kang, T J Smith, M A DrakeJournal of Food Protection|January 14, 2004
Impact of cold and cold-acid stress on poststress tolerance and virulence factor expression of Escherichia coli O157:H7D Elhanafi, B Leenanon, W Bang, et al.Journal of Food Science|November 13, 2007
Sensory properties of meal replacement bars and beverages made from whey and soy proteinsJ L Childs, M D Yates, M A DrakeJournal of Food Science|November 24, 2007
Chocolate milk and the Hispanic consumerJ L Thompson, P D Gerard, M A DrakeInternational Journal of Dental Hygiene|September 20, 2017
A randomized clinical trial on the efficacy of a new oxalate-containing sensitivity relief strip following professional vs self-applicationM A Drake, P A Lenton, S A LunosJournal of Dairy Science|November 2, 2015
The effect of extrinsic attributes on liking of cottage cheeseE M Hubbard, S M Jervis, M A DrakePageof 19