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Journal of Food Science|February 25, 2016
Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey SourcesT J Smith, E A Foegeding, M A DrakeJournal of Dairy Science|May 26, 2020
Invited review: Astringency in whey protein beveragesB G Carter, E A Foegeding, M A DrakeJournal of Food Science|May 11, 2016
Preference Mapping of Fresh Tomatoes Across 3 Stages of ConsumptionA E Oltman, M D Yates, M A DrakeJournal of Agricultural and Food Chemistry|June 21, 2001
Aroma-active components of nonfat dry milkY Karagül-Yüceer, M A Drake, K R CadwalladerJournal of Dairy Science|November 2, 2020
Consumer perceptions of anticake agents on shredded Cheddar cheeseS E Meals, W S Harwood, M A DrakeJournal of Dairy Science|November 10, 2022
The role of packaging on the flavor of fluid milkD C Cadwallader, P D Gerard, M A DrakeComprehensive Reviews in Food Science and Food Safety|January 16, 2021
Flavor of Cheddar Cheese: A Chemical and Sensory PerspectiveT K Singh, M A Drake, K R CadwalladerAnnual Review of Food Science and Technology|December 2, 2011
Application of sensory and instrumental volatile analyses to dairy productsA E Croissant, D M Watson, M A DrakeJournal of Food Science|September 16, 2014
Consumer attitudes and preferences for fresh market tomatoesA E Oltman, S M Jervis, M A DrakeJournal of Dairy Science|August 28, 2017
Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billionB G Carter, C W Park, M A DrakePageof 19