Angelina Nicole Schiano

Consumer perception of ice cream and frozen desserts in the "better-for-you" category

JOURNAL OF DAIRY SCIENCE, 105(1), 154–169.

Parents' implicit perceptions of dairy milk and plant-based milk alternatives

JOURNAL OF DAIRY SCIENCE, 105(6), 4946–4960.

Child preferences and perceptions of fluid milk in school meal programs

JOURNAL OF DAIRY SCIENCE, 104(5), 5303–5318.

Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable?

JOURNAL OF DAIRY SCIENCE, 104(12), 12427–12442.

Consumer understanding of fluid milk and cheese processing and composition

JOURNAL OF DAIRY SCIENCE, 104(8), 8644–8660.

Invited review: Sustainability: Different perspectives, inherent conflict

[Review of ]. JOURNAL OF DAIRY SCIENCE, 104(11), 11386–11400.

Consumer perception of the sustainability of dairy products and plant-based dairy alternatives

JOURNAL OF DAIRY SCIENCE, 103(12), 11228–11243.

Drivers of liking for Cheddar cheese shreds

JOURNAL OF DAIRY SCIENCE, 103(3), 2167–2185.

Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis

JOURNAL OF DAIRY SCIENCE, 102(8), 6971–6986.

Does vitamin fortification affect light oxidation in fluid skim milk?

JOURNAL OF DAIRY SCIENCE, 102(6), 4877–4890.

Short communication: Comparison of 3 rapid methods for analysis of vitamin degradation compounds in fluid skim milk

JOURNAL OF DAIRY SCIENCE, 102(6), 4906–4912.

A 100-year review: Sensory analysis of milk

Journal of Dairy Science, 100(12), 9966–9986.

The effect of vitamin concentrates on the flavor of pasteurized fluid milk

Journal of Dairy Science, 100(6), 4335–4348.