Michele D. Yates

Demchik, M. C., Fischbach, J., & Yates, M. D. (2016). Physical characteristics and sensory analysis of American hazelnuts in comparison to Tonda di Giffoni. AGROFORESTRY SYSTEMS, 90(5), 919–926. https://doi.org/10.1007/s10457-016-9898-y

Oltman, A. E., Yates, M. D., & Drake, M. A. (2016). Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption. JOURNAL OF FOOD SCIENCE, 81(6), S1495–S1505. https://doi.org/10.1111/1750-3841.13306

Drake, S. L., Yates, M. D., & Drake, M. A. (2010). DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES. JOURNAL OF SENSORY STUDIES, 25(5), 720–739. https://doi.org/10.1111/j.1745-459x.2010.00300.x

Drake, S. L., Drake, M. A., Sanderson, R., Daniels, H. V., & Yates, M. D. (2010). THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA). JOURNAL OF SENSORY STUDIES, 25(2), 246–259. https://doi.org/10.1111/j.1745-459x.2009.00255.x

Warmund, M. R., Elmore, J., Drake, M. A., & Yates, M. D. (2009). Descriptive analysis of kernels of selected black and Persian walnut cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 89(1), 117–121. https://doi.org/10.1002/jsfa.3417

Childs, J. L., Yates, M. D., & Drake, M. A. (2009). Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces. JOURNAL OF FOOD SCIENCE, 74(6), S205–S218. https://doi.org/10.1111/j.1750-3841.2009.01187.x

Drake, M. A., Yates, M. D., & Gerard, P. D. (2008). Determination of regional flavor differences in US Cheddar cheeses aged for 6 mo or longer. JOURNAL OF FOOD SCIENCE, 73(5), S199–S208. https://doi.org/10.1111/j.1750-3841.2008.00750.x

Childs, J. L., Yates, M. D., & Drake, M. A. (2007). Sensory properties of meal replacement bars and beverages made from whey and soy proteins. JOURNAL OF FOOD SCIENCE, 72(6), S425–S434. https://doi.org/10.1111/j.1750-3841.2007.00429.x

Drake, S. L., Drake, M. A., Daniels, H. V., & Yates, M. D. (2006). Sensory properties of wild and aquacultured southern flounder (Paralichthys lethostigma). JOURNAL OF SENSORY STUDIES, 21(2), 218–227. https://doi.org/10.1111/j.1745-459X.2006.00062.x

Drake, M. A., Yates, M. D., & Gerard, P. D. (2005). Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes. JOURNAL OF SENSORY STUDIES, 20(2), 147–155. https://doi.org/10.1111/j.1745-459X.2005.00013.x

Thompson, J. L., Drake, M. A., Lopetcharat, K., & Yates, M. D. (2004). Preference mapping of commercial chocolate milks. Journal of Food Science, 69(9), S406–413. https://doi.org/10.1111/j.1365-2621.2004.tb09958.x