Angelina Nicole Schiano

Works (13)

Updated: August 18th, 2023 21:17

2022 journal article

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

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

By: A. Schiano n, S. Nishku  n, C. Racette n & M. Drake n

author keywords: consumers; parents; milk; attitudes; plant-based alternatives
MeSH headings : Animal Welfare; Animals; Consumer Behavior; Dairy Products; Humans; Milk; Physical Conditioning, Animal; Surveys and Questionnaires
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: September 12, 2022

2021 journal article

Child preferences and perceptions of fluid milk in school meal programs

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

By: L. Sipple  n, A. Schiano n, D. Cadwallader n & M. Drake n

author keywords: fluid milk; children; packaging; conjoint analysis; consumer acceptance
MeSH headings : Animals; Child; Consumer Behavior; Food Preferences; Humans; Milk; Perception; Schools; Taste; United States
TL;DR: It is demonstrated that children's liking and preference for milk are driven by both intrinsic and extrinsic factors and suggest that improvements are needed to increase acceptance of milk currently served in school meal programs. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: May 17, 2021

2021 journal article

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

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

By: A. Schiano n, P. Gerard * & M. Drake n

author keywords: consumer; dried ingredient; sustainable; natural; healthy
MeSH headings : Animals; Cattle; Consumer Behavior; Dairy Products; Female; Marketing; Perception; Physical Conditioning, Animal
TL;DR: This study conducted an online survey with 3 maximum difference scaling exercises to determine the importance of 63 label claims to consumer definitions of the terms sustainable, natural, and healthy as they pertain to dried dairy ingredients. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: December 6, 2021

2021 journal article

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

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

By: L. Sipple  n, C. Racette n, A. Schiano n & M. Drake n

author keywords: sweetener; consumer preference; frozen dairy foods
TL;DR: When BFY frozen desserts were tasted by consumers, purchase intent decreased after tasting, suggesting that frozen desserts made with natural non-nutritive sweeteners did not meet consumer expectations. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: January 3, 2022

2021 journal article

Consumer understanding of fluid milk and cheese processing and composition

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

By: A. Schiano n & M. Drake n

author keywords: consumer knowledge; ultrafiltered milk; ultrapasteurized milk; consumer survey; qualitative research
MeSH headings : Animals; Cheese; Consumer Behavior; Milk; Taste; Whey
TL;DR: Highly educated and older consumers were more likely to have a better understanding of dairy composition and nutrition, particularly lactose content of milk and Cheddar cheese and the source of fluid whey and whey protein. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: July 26, 2021

2021 review

Invited review: Sustainability: Different perspectives, inherent conflict

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

By: A. Schiano n & M. Drake n

author keywords: sustainability; consumers; organic; grassfed; marketing
MeSH headings : Animal Welfare; Animals; Consumer Behavior; Dairy Products; Marketing
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
4. Quality Education (Web of Science)
13. Climate Action (Web of Science)
14. Life Below Water (Web of Science)
15. Life on Land (Web of Science)
Source: Web Of Science
Added: November 29, 2021

2020 journal article

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

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

By: A. Schiano n, W. Harwood n, P. Gerard * & M. Drake n

author keywords: sustainability; milk; plant-based dairy alternatives; consumer surveys; qualitative research
MeSH headings : Adolescent; Adult; Aged; Animal Welfare; Animals; Carbon Footprint; Commerce; Consumer Behavior; Dairy Products / standards; Diet, Vegetarian; Female; Focus Groups; Humans; Male; Middle Aged; Milk / chemistry; Milk / standards; Perception; Program Evaluation; Qualitative Research; Surveys and Questionnaires; Young Adult
TL;DR: Consumer perception of the sustainability of milk and dried dairy ingredients and their respective plant-based alternatives was characterized to identify 5 key attributes for sustainability: minimal carbon footprint/greenhouse gas emissions, few/no preservatives, animal happiness and welfare, and simple/minimal ingredients. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: January 4, 2021

2019 journal article

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

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

By: K. Speight n, A. Schiano n, W. Harwood n & M. Drake n

author keywords: Cheddar cheese shreds; consumer liking; conjoint analysis
MeSH headings : Cheese / analysis; Cheese / economics; Choice Behavior; Color; Commerce; Consumer Behavior; Focus Groups; Food Packaging; Multivariate Analysis; Surveys and Questionnaires; Taste
TL;DR: Qualitative multivariate analysis results confirmed the focus group and survey results: meltability, orange color, lack of clumps, ability to reseal the bag, and desirable "Cheddar" flavor were also preferred Cheddar shred qualities. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: July 29, 2019

2019 journal article

Does vitamin fortification affect light oxidation in fluid skim milk?

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

By: A. Schiano n, Y. Jo n, D. Barbano * & M. Drake n

author keywords: Vitamin fortification; light oxidation; milk; flavor
MeSH headings : Animals; Cattle; Food Handling / methods; Food, Fortified; Gas Chromatography-Mass Spectrometry; Light; Milk / chemistry; Milk / radiation effects; Odorants; Oxidation-Reduction; Pasteurization; Riboflavin / chemistry; Solid Phase Microextraction; Taste; Vitamin A / chemistry; Vitamin D / chemistry; Vitamins / chemistry
TL;DR: The results show no evidence that vitamin fortification at current levels provides any protection against light oxidation-related off-flavors in fluid milk and a perfumey/floral flavor was documented in the oil-based vitamin A-fortified milk, suggesting that light exposure affected the off-Flavors contributed by water- versus oil- baseditamin fortification. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: June 24, 2019

2019 journal article

Drivers of liking for Cheddar cheese shreds

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

By: S. Meals n, A. Schiano n & M. Drake n

author keywords: Cheddar cheese shreds; consumer liking; drivers of liking
MeSH headings : Adult; Animals; Cheese / analysis; Color; Consumer Behavior; Female; Food Preferences; Humans; Male; Middle Aged; Principal Component Analysis; Taste; Whey; Young Adult
TL;DR: Results from this study can be used to optimize the intrinsic sensory properties of Cheddar cheese shreds, as well as by hot and cold texture attributes and instrumental tests. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 6, 2020

2019 journal article

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.

By: A. Schiano n, D. Benoist  n & M. Drake n

author keywords: milk; vitamin degradation product; solid-phase microextraction; stir bar sorptive extraction
MeSH headings : Adsorption; Animals; Flavoring Agents; Milk / chemistry; Pasteurization; Reproducibility of Results; Solid Phase Microextraction; Vitamins / analysis; Vitamins / chemistry
TL;DR: Based on linearity, relative standard deviation, and limits of detection and quantitation, cyclohexane solvent-assisted stir bar sorptive extraction with 10-mL sample volume is recommended for the quantitation of vitamin degradation-related volatiles in fluid skim milk. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: June 24, 2019

2017 journal article

A 100-Year Review: Sensory analysis of milk

JOURNAL OF DAIRY SCIENCE, 100(12), 9966–9986.

By: A. Schiano n, W. Harwood n & M. Drake n

author keywords: sensory analysis; flavor; fluid milk
MeSH headings : Animals; Food Analysis / history; Food Analysis / methods; Food Quality; History, 20th Century; History, 21st Century; Humans; Milk / chemistry; Milk / history; Taste; United States
TL;DR: This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk, and evaluation methods outside of traditional sensory techniques and future outlooks are explored and presented. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2017 journal article

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

JOURNAL OF DAIRY SCIENCE, 100(6), 4335–4348.

By: E. Yeh n, A. Schiano n, Y. Jo n, D. Barbano * & M. Drake n

author keywords: milk; vitamin fortification; flavor
MeSH headings : Animals; Flavoring Agents / administration & dosage; Flavoring Agents / analysis; Glycolipids / analysis; Glycoproteins / analysis; Lipid Droplets; Milk / chemistry; Pasteurization; Sensory Thresholds; Smell; Taste / drug effects; Taste Threshold; Vitamin A / analysis; Vitamin D / administration & dosage; Vitamin D / analysis; Vitamins / administration & dosage; Vitamins / analysis
TL;DR: It is demonstrated that vitamin concentrates may contribute to off flavor(s) in fluid milk, especially in skim milk fortified with water-dispersible vitamin concentrate. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.

Certain data included herein are derived from the Web of Science© and InCites© (2024) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.