Jessica Childs

Childs, J. L., & Drake, M. A. (2010). Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages. JOURNAL OF FOOD SCIENCE, 75(9), S513–S521. https://doi.org/10.1111/j.1750-3841.2010.01834.x

Melo, L., Childs, J. L., Drake, M., Andre Bolini, H. M., & Efraim, P. (2010). EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE USA. JOURNAL OF SENSORY STUDIES, 25, 133–152. https://doi.org/10.1111/j.1745-459x.2010.00291.x

Childs, J. L., & Drake, M. (2009). CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE. JOURNAL OF SENSORY STUDIES, 24(6), 902–921. https://doi.org/10.1111/j.1745-459X.2009.00243.x

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

Childs, J. L., Thompson, J. L., Lillard, J. S., Berry, T. K., & Drake, M. (2008). Consumer perception of whey and soy protein in meal replacement products. JOURNAL OF SENSORY STUDIES, 23(3), 320–339. https://doi.org/10.1111/j.1745-459X.2008.00158.x

Childs, J. L., Daubert, C. R., Stefanski, L., & Foegeding, E. A. (2007). Factors regulating cheese shreddability. JOURNAL OF DAIRY SCIENCE, 90(5), 2163–2174. https://doi.org/10.3168/jds.2006-618

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