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Stephenie Lynn Drake

Works (17)

Updated: July 5th, 2023 15:56

2017 journal article

Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?

Journal of Dairy Science, 100(8), 6125–6138.

By: K. McCarthy n, M. Parker n, A. Ameerally n, S. Drake n & M. Drake n

MeSH headings : Animals; Beverages; Choice Behavior; Consumer Behavior; Food Preferences; Humans; Milk; Perception; Taste
topics (OpenAlex): Sensory Analysis and Statistical Methods; Organic Food and Agriculture; Agriculture Sustainability and Environmental Impact
TL;DR: The dairy industry should focus on the nutrition value of milk and educating consumers about misconceptions regarding dairy milk, and future beverage innovation should include the development of lactose-free milk that is also appealing to consumers in flavor. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: NC State University Libraries
Added: August 6, 2018

2011 journal article

COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD

JOURNAL OF SENSORY STUDIES, 26(1), 25–34.

By: S. Drake n & M. Drake n

topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Sodium Intake and Health; Consumer Attitudes and Food Labeling
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2011 journal article

EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS

JOURNAL OF SENSORY STUDIES, 26(4), 278–290.

By: M. Kim n, S. Drake n & M. Drake n

topics (OpenAlex): Meat and Animal Product Quality; Sensory Analysis and Statistical Methods; Probiotics and Fermented Foods
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Correlation of Mannitol Fermentation with Virulence-Associated Genotypic Characteristics inVibrio vulnificusIsolates from Oysters and Water Samples in the Gulf of Mexico

Foodborne Pathogens and Disease, 7(1), 97–101.

By: S. Drake n, B. Whitney n, J. Levine n , A. DePaola * & L. Jaykus n

MeSH headings : Animals; Atlantic Ocean; Fermentation; Food Microbiology; Foodborne Diseases / prevention & control; Genotype; Louisiana; Mannitol / metabolism; Ostreidae / microbiology; Phenotype; RNA, Ribosomal, 16S / genetics; RNA, Ribosomal, 16S / metabolism; Seafood / microbiology; Seasons; Seawater / microbiology; Species Specificity; Statistics as Topic; Vibrio vulnificus / growth & development; Vibrio vulnificus / isolation & purification; Vibrio vulnificus / metabolism; Vibrio vulnificus / pathogenicity; Virulence / genetics
topics (OpenAlex): Vibrio bacteria research studies; Aquaculture disease management and microbiota; Salmonella and Campylobacter epidemiology
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Sources: Web Of Science, Crossref, NC State University Libraries
Added: August 6, 2018

2010 journal article

DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES

JOURNAL OF SENSORY STUDIES, 25(5), 720–739.

By: S. Drake n, M. Yates n & M. Drake n

topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Sensory Analysis and Statistical Methods; Meat and Animal Product Quality
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)

JOURNAL OF SENSORY STUDIES, 25(2), 246–259.

By: S. Drake n, M. Drake n, R. Sanderson n, H. Daniels n & M. Yates n

topics (OpenAlex): Aquaculture Nutrition and Growth; Meat and Animal Product Quality; Aquaculture disease management and microbiota
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
15. Life on Land (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2009 journal article

Comparison of two methods to explore consumer preferences for cottage cheese

JOURNAL OF DAIRY SCIENCE, 92(12), 5883–5897.

By: S. Drake n, K. Lopetcharat n & M. Drake n

author keywords: cottage cheese; preference mapping; qualitative multivariate analysis; home usage test
MeSH headings : Adult; Cheese / standards; Consumer Behavior; Female; Food Industry / methods; Humans; Male; Principal Component Analysis; Sensation
topics (OpenAlex): Sensory Analysis and Statistical Methods; Meat and Animal Product Quality; Biochemical Analysis and Sensing Techniques
TL;DR: The QMA technique identified controversial distinctions among the cottage cheeses and the influence of brand and pricing, which can be used by processors to promote cottage cheese sales. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2009 journal article

Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States

JOURNAL OF FOOD SCIENCE, 74(6), S276–S285.

By: S. Drake n, K. Lopetcharat n, S. Clark  n, H. Kwak  n, S. Lee n & M. Drake n

author keywords: aged cheddar cheese; flavor; preference mapping
MeSH headings : Adult; Analysis of Variance; Cheese / analysis; Cheese / classification; Cheese / economics; Chi-Square Distribution; Cluster Analysis; Consumer Behavior; Dietary Fats / analysis; Female; Food Labeling; Food Preferences; Humans; Hydrogen-Ion Concentration; Male; Middle Aged; Pigmentation; Principal Component Analysis; Sensation; Taste Perception; United States; Water / analysis; Young Adult
topics (OpenAlex): Sensory Analysis and Statistical Methods; Meat and Animal Product Quality; Probiotics and Fermented Foods
TL;DR: There is tremendous variability in flavor profiles of sharp or aged U.S. cheddar cheese due to varied practices among commercial facilities and the lack of legal definitions for these terms. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Consumer Preferences for Mild Cheddar Cheese Flavors

JOURNAL OF FOOD SCIENCE, 73(9), S449–S455.

By: S. Drake n, P. Gerard  n & M. Drake n

author keywords: consumer acceptance; lexicon; mild Cheddar cheese; preference mapping
MeSH headings : Adult; Cheese; Consumer Behavior; Discriminant Analysis; Female; Food Coloring Agents; Food Handling / methods; Food Preferences; Humans; Lipids / analysis; Male; Middle Aged; Taste; Taste Perception; United States; Water / analysis; Young Adult
topics (OpenAlex): Sensory Analysis and Statistical Methods; Meat and Animal Product Quality; Biochemical Analysis and Sensing Techniques
TL;DR: The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild C cheese flavors or flavor profiles. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 review

An overview of Vibrio vulnificus and Vibrio parahaemolyticus

[Review of ]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 6(4), 120–144.

By: S. Drake n, A. DePaola  n & L. Jaykus n

topics (OpenAlex): Vibrio bacteria research studies; Aquaculture disease management and microbiota; Identification and Quantification in Food
TL;DR: The reader will gain an understanding of why these organisms pose a public health risk and how improving understanding of their behavior in the environment and the host can aid in reducing that risk in the future. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Sources of umami taste in Cheddar and Swiss cheeses

JOURNAL OF FOOD SCIENCE, 72(6), S360–S366.

By: S. Drake n, M. Whetstine n, M. Drake n, P. Courtney n, K. Fligner n, J. Jenkins n, C. Pruitt n

author keywords: basic tastes; Cheddar; cheese; Swiss cheese; umami
MeSH headings : Cheese / analysis; Food Preferences; Glutamic Acid / analysis; Guanosine Monophosphate / analysis; Humans; Inosine Monophosphate / analysis; Lactic Acid / analysis; Propionates / analysis; Sensory Thresholds; Sodium Chloride / analysis; Sodium Glutamate / analysis; Succinic Acid / analysis; Taste
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Advanced Chemical Sensor Technologies; Sensory Analysis and Statistical Methods
TL;DR: Sensory analysis of model cheeses revealed that glutamic acid played the largest role inUmami taste of both Cheddar and Swiss cheeses while succinic and propionic acids contributed to umami taste in Swiss cheese. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Effects of aminoethoxyvinylglycine, ethephon, and 1-methylcyclopropene on apple fruit quality at harvest and after storage

HortTechnology, 16(1), 16–23.

By: S. Drake, D. Elfving, M. Drake, T. Eisele, S. Drake & D. Visser

Source: NC State University Libraries
Added: August 6, 2018

2006 journal article

Sensory properties of wild and aquacultured southern flounder (Paralichthys lethostigma)

JOURNAL OF SENSORY STUDIES, 21(2), 218–227.

By: S. Drake*, M. Drake*, H. Daniels n & M. Yates*

topics (OpenAlex): Aquaculture Nutrition and Growth; Meat and Animal Product Quality; Biochemical Analysis and Sensing Techniques
TL;DR: A defined sensory lexicon for southern flounder (appearance, flavor, texture) was identified andcriptive sensory differences were documented among the three types ofFlounder, suggesting SFF flounders may be a viable alternative to WF flounding. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oysters

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(11), 7205–7211.

By: S. Drake n, D. Elhanafi n, W. Bang n, M. Drake n, D. Green n & L. Jaykus n

MeSH headings : Animals; Biomarkers / metabolism; Colony Count, Microbial; Culture Media; Food Handling / methods; Green Fluorescent Proteins / genetics; Green Fluorescent Proteins / metabolism; Hydrogen-Ion Concentration; Ostreidae / virology; Shellfish; Temperature; Time Factors; Vibrio vulnificus / genetics; Vibrio vulnificus / growth & development; Vibrio vulnificus / metabolism
topics (OpenAlex): Vibrio bacteria research studies; Salmonella and Campylobacter epidemiology; Aquaculture disease management and microbiota
TL;DR: Ease of detection and comparability to the wild-type parent make Vv-GFP a good candidate for use in studying the behavior of V. vulnificus upon exposure to sublethal stressors that might be encountered during postharvest handling of molluscan shellfish. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Effects of the bioregulators aminoethoxyvinylglycine and ethephon on brix, carbohydrate, acid, and mineral concentrations in 'Scarletspur Delicious' apple juice

HortScience, 40(5), 1421–1424.

By: S. Drake, T. Eisele, D. Elfving, M. Drake, S. Drake & D. Visser

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

The influence of aminoethoxyvinylglycine and ethephon on objective and sensory quality of 'Delicious' apples and apple juice at harvest and after storage

HortScience, 40(7), 2102–2108.

By: S. Drake, T. Eisele, M. Drake, D. Elfving, S. Drake & D. Visser

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Quality of modified atmosphere packaged "bartlett" pears as influenced by time and type of storage

Journal of Food Processing and Preservation, 28(5), 348–358.

By: S. Drake*, D. Elfving*, S. Drake n & D. Visser*

topics (OpenAlex): Postharvest Quality and Shelf Life Management; Plant Physiology and Cultivation Studies; Nanocomposite Films for Food Packaging
Source: NC State University Libraries
Added: August 6, 2018

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