Works (255)

2019 | journal article

Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products

JOURNAL OF DAIRY SCIENCE, 102(5), 3868–3878.

By: B. Wherry, Y. Jo & M. Drake

Source: Web Of Science
Added: April 29, 2019

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, A. Schiano, W. Harwood & M. Drake

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, Y. Jo, D. Barbano & M. Drake

Source: Web Of Science
Added: June 24, 2019

2019 | journal article

Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity

JOURNAL OF DAIRY SCIENCE, 102(3), 2022–2043.

By: N. Cheng, D. Barbano & M. Drake

Source: NC State University Libraries
Added: March 4, 2019

2019 | article

Hunting interacts with socio-demographic predictors of human perceptions of urban coyotes

WILDLIFE SOCIETY BULLETIN.

By: M. Drake, M. Peterson, E. Griffith, C. Olfenbuttel, C. Moorman & C. Deperno

Source: Web Of Science
Added: September 16, 2019

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, D. Benoist & M. Drake

Source: Web Of Science
Added: June 24, 2019

2019 | journal article

Understanding implicit and explicit consumer desires for protein bars, powders, and beverages

JOURNAL OF SENSORY STUDIES, 34(3).

By: W. Harwood & M. Drake

Source: Web Of Science
Added: June 24, 2019

2019 | article

Viscosity drives texture perception of protein beverages more than hydrocolloid type

JOURNAL OF TEXTURE STUDIES.

By: T. Wagoner, E. Cakir-Fuller, R. Shingleton, M. Drake & E. Foegeding

Source: Web Of Science
Added: August 26, 2019

2018 | journal article

Consumer acceptance of natural sweeteners in protein beverages

JOURNAL OF DAIRY SCIENCE, 101(10), 8875–8889.

By: M. Parker, K. Lopetcharat & M. Drake

Source: NC State University Libraries
Added: October 16, 2018

2018 | journal article

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk

Journal of Dairy Science, 101(4), 2941–2955.

By: Y. Li, H. Joyner, B. Carter & M. Drake

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

2018 | journal article

Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions

International Journal of Dairy Technology, 71(1), 216–225.

By: E. Mulcahy, C. Park, M. Drake, D. Mulvihill & J. O'Mahony

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

2018 | journal article

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization

Journal of Dairy Science, 101(5), 3812–3828.

By: Y. Jo, D. Benoist, D. Barbano & M. Drake

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

2018 | journal article

From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows

Journal of Dairy Science, 101(7), 5865–5877.

By: C. Cipolat-Gotet, A. Cecchinato, M. Drake, A. Marangon, B. Martin & G. Bittante

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

2018 | journal article

Hunter versus CIE color measurement systems for analysis of milk-based beverages

Journal of Dairy Science, 101(6), 4891–4905.

By: N. Cheng, D. Barbano & M. Drake

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

2018 | journal article

Identification and characterization of fluid milk consumer groups

JOURNAL OF DAIRY SCIENCE, 101(10), 8860–8874.

By: W. Harwood & M. Drake

Source: NC State University Libraries
Added: October 16, 2018

2018 | journal article

Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors

International Dairy Journal, 78, 28–35.

By: Y. Li, H. Joyner, A. Lee & M. Drake

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

2018 | journal article

Invited review: Sugar reduction in dairy products

JOURNAL OF DAIRY SCIENCE, 101(10), 8619–8640.

By: H. McCain, S. Kaliappan & M. Drake

Source: NC State University Libraries
Added: October 16, 2018

2018 | journal article

Sensory and chemical properties of Gouda cheese

Journal of Dairy Science, 101(3), 1967–1989.

By: Y. Jo, D. Benoist, A. Ameerally & M. Drake

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

2018 | journal article

Technical note: Simultaneous carotenoid and vitamin analysis of milk from total mixed ration-fed cows optimized for xanthophyll detection

Journal of Dairy Science, 101(6), 4906–4913.

By: M. Stout, D. Benoist & M. Drake

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

2018 | journal article

The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates

Journal of Dairy Science, 101(5), 3900–3909.

By: B. Carter, H. Patel, D. Barbano & M. Drake

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

2017 | journal article

A 100-year review: Sensory analysis of milk

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

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

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

2017 | journal article

Consumer perception of retail pork bacon attributes using adaptive choice-based conjoint analysis and maximum differential scaling

Journal of Food Science, 82(11), 2659–2668.

By: K. McLean, D. Hanson, S. Jervis & M. Drake

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

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, M. Parker, A. Ameerally, S. Drake & M. Drake

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

2017 | journal article

Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk

Journal of Dairy Science, 100(3), 1702–1711.

By: K. McCarthy, K. Lopetcharat & M. Drake

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

2017 | journal article

Sensory character of cheese and its evaluation

Cheese: Chemistry, Physics and Microbiology, Vol 1-2, 4th Edition, 517–545.

By: M. Drake & C. Delahunty

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

2017 | journal article

Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion

Journal of Dairy Science, 100(11), 8754–8758.

By: B. Carter, C. Park & M. Drake

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

2017 | journal article

The development of a lexicon for cashew nuts

Journal of Sensory Studies, 32(1).

By: L. Griffin, L. Dean & M. Drake

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

2017 | journal article

The effect of homogenization pressure on the flavor and flavor stability of whole milk powder

Journal of Dairy Science, 100(7), 5195–5205.

By: C. Park & M. Drake

Source: NC State University Libraries
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, A. Schiano, Y. Jo, D. Barbano & M. Drake

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

2017 | journal article

Vitamin fortification of fluid milk

Journal of Food Science, 82(4), 856–864.

By: E. Yeh, D. Barbano & M. Drake

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

2016 | journal article

An ISO-protein model food system for evaluating food texture effects

Journal of Texture Studies, 47(5), 377–391.

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

2016 | journal article

Comparison of preference mapping methods on commodity foods with challenging groups of low-variance attributes: Sliced whole wheat sandwich bread example

Journal of Sensory Studies, 31(1), 34–49.

By: S. Jervis, B. Guthrie, G. Guo, T. Worch, A. Hasted & M. Drake

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

2016 | journal article

Condensed milk storage and evaporation affect the flavor of nonfat dry milk

Journal of Dairy Science, 99(12), 9586–9597.

By: C. Park & M. Drake

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

2016 | journal article

Evaluation of whey, milk, and delactosed permeates as salt substitutes

Journal of Dairy Science, 99(11), 8687–8698.

By: S. Smith, L. Metzger & M. Drake

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

2016 | journal article

Flavor and functional characteristics of whey protein isolates from different whey sources

Journal of Food Science, 81(4), C849–857.

By: T. Smith, E. Foegeding & M. Drake

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

2016 | journal article

Flavor and stability of milk proteins

Journal of Dairy Science, 99(6), 4325–4346.

By: T. Smith, R. Campbell, Y. Jo & M. Drake

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

2016 | journal article

Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin

International Dairy Journal, 60, 47–54.

By: E. Mulcahy, C. Park, M. Drake, D. Mulvihill & J. O'Mahony

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

2016 | journal article

Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat

Journal of Dairy Science, 99(7), 5284–5304.

By: N. Misawa, D. Barbano & M. Drake

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

2016 | journal article

Preference mapping of fresh tomatoes across 3 stages of consumption

Journal of Food Science, 81(6), S1495–1505.

By: A. Oltman, M. Yates & M. Drake

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

2016 | journal article

Preference mapping of soymilk with different US consumers

Journal of Food Science, 81(2), S463–476.

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

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

2016 | journal article

Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys

Journal of Dairy Science, 99(5), 3434–3444.

By: S. Smith, T. Smith & M. Drake

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

2016 | journal article

Short communication: The effect of liquid storage on the flavor of whey protein concentrate

Journal of Dairy Science, 99(6), 4303–4308.

By: C. Park, M. Parker & M. Drake

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

2016 | journal article

Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk

Journal of Dairy Science, 99(12), 9659–9667.

By: A. Lee, D. Barbano & M. Drake

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

2016 | journal article

The effect of extrinsic attributes on liking of cottage cheese

Journal of Dairy Science, 99(1), 183–193.

By: E. Hubbard, S. Jervis & M. Drake

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

2016 | journal article

The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70%

Journal of Dairy Science, 99(12), 9598–9610.

By: C. Park, M. Stout & M. Drake

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

2015 | journal article

Decolorization of Cheddar cheese whey by activated carbon

Journal of Dairy Science, 98(5), 2982–2991.

By: Y. Zhang, R. Campbell, M. Drake & Q. Zhong

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

2015 | journal article

Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate

Journal of Dairy Science, 98(11), 7614–7627.

By: T. Smith, P. Gerard & M. Drake

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

2015 | review

Examining extrinsic factors that influence product acceptance: A review

Journal of Food Science.

By: X. Li, S. Jervis & M. Drake

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

2015 | journal article

Identifying key attributes for protein beverages

Journal of Food Science, 80(6), S1383–1390.

By: A. Oltman, K. Lopetcharat, E. Bastian & M. Drake

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

2015 | journal article

Parents' and children's acceptance of skim chocolate milks sweetened by monk fruit and stevia leaf extracts

Journal of Food Science, 80(5), S1083–1092.

By: X. Li, K. Lopetcharat & M. Drake

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

2015 | journal article

Sensory and functionality differences of whey protein isolate bleached by hydrogen or benzoyl peroxide

Journal of Food Science, 80(10), C2153–2160.

By: T. Smith, E. Foegeding & M. Drake

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

2015 | journal article

Sensory perception, nutritional role, and challenges of flavored milk for children and adults

Journal of Food Science, 80(4), R665–670.

By: X. Li & M. Drake

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

2015 | journal article

Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder

Journal of Dairy Science, 98(4), 2294–2302.

By: M. Jervis, T. Smith & M. Drake

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

2015 | journal article

Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis

Journal of Dairy Science, 98(3), 1455–1466.

By: X. Li, K. Lopetcharat, Y. Qiu & M. Drake

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

2015 | journal article

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate

Journal of Dairy Science, 98(9), 5862–5873.

By: Y. Qiu, T. Smith, E. Foegeding & M. Drake

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

2014 | journal article

Adaptation of oral processing to the fracture properties of soft solids

Journal of Texture Studies, 45(1), 47–61.

By: H. Koc, E. Cakir, C. Vinyard, G. Essick, C. Daubert, M. Drake, J. Osborne, E. Foegeding

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

2014 | journal article

Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate

Journal of Dairy Science, 97(3), 1225–1232.

By: R. Campbell, P. Gerard & M. Drake

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

2014 | journal article

Consumer attitudes and preferences for fresh market tomatoes

Journal of Food Science, 79(10), S2091–2097.

By: A. Oltman, S. Jervis & M. Drake

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

2014 | journal article

Determining children's perceptions, opinions and attitudes for sliced sandwich breads

Journal of Sensory Studies, 29(5), 351–361.

By: M. Jervis, S. Jervis, B. Guthrie & M. Drake

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

2014 | journal article

Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese

Journal of Dairy Science, 97(8), 4780–4798.

By: D. McMahon, C. Oberg, M. Drake, N. Farkye, L. Moyes, M. Arnold, B. Ganesan, J. Steele, J. Broadbent

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

2014 | journal article

Enzymatic bleaching in commercial colored Cheddar whey retentates

International Dairy Journal, 38(2), 148–153.

By: R. Campbell & M. Drake

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

2014 | journal article

Extrinsic attributes that influence parents' purchase of chocolate milk for their children

Journal of Food Science, 79(7), S1407–1415.

By: X. Li, K. Lopetcharat & M. Drake

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

2014 | journal article

Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography

Journal of Dairy Science, 97(3), 1313–1318.

By: R. Campbell, I. Boogers & M. Drake

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

2014 | journal article

Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey

Journal of Dairy Science, 97(6), 3321–3327.

By: T. Smith, X. Li & M. Drake

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

2014 | review

The distribution of fat in dried dairy particles determines flavor release and flavor stability

Journal of Food Science.

By: C. Park & M. Drake

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

2014 | journal article

The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder

Journal of Dairy Science, 97(7), 4043–4051.

By: C. Park, E. Bastian, B. Farkas & M. Drake

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

2014 | journal article

The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate

Journal of Food Science, 79(1), C19–24.

By: C. Park, E. Bastian, B. Farkas & M. Drake

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

2014 | journal article

The efficacy of using photographs to represent attributes of sliced sandwich bread in an adaptive choice-based conjoint

Journal of Sensory Studies, 29(1), 64–73.

By: S. Jervis, M. Jervis, B. Guthrie & M. Drake

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

2014 | journal article

The perception of creaminess in sour cream

Journal of Sensory Studies, 29(4), 248–257.

By: S. Jervis, P. Gerard, S. Drake, K. Lopetcharat & M. Drake

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

2014 | journal article

The role of sodium in the salty taste of permeate

Journal of Dairy Science, 97(9), 5356–5370.

By: K. Frankowski, R. Miracle & M. Drake

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

2014 | review

The use of qualitative research methods in quantitative science: A review

Journal of Sensory Studies.

By: M. Jervis & M. Drake

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

2013 | journal article

A new method for the production of low-fat Cheddar cheese

Journal of Dairy Science, 96(8), 4870–4884.

By: I. Amelia, M. Drake, B. Nelson & D. Barbano

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

2013 | journal article

Cold enzymatic bleaching of fluid whey

Journal of Dairy Science, 96(12), 7404–7413.

By: R. Campbell & M. Drake

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

2013 | journal article

Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate

Journal of Dairy Science, 96(3), 1387–1400.

By: R. Campbell, M. Adams, M. Drake & D. Barbano

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

2013 | journal article

Enumeration of sublethally injured Escherichia coli O157:H7 ATCC 43895 and Escherichia coli Strain B-41560 using selective agar overlays versus commercial methods

Journal of Food Protection, 76(4), 674–679.

By: A. Smith, A. Ellison, A. Robinson, M. Drake, S. McDowell, J. Mitchell, P. Gerard, R. Heckler, J. McKillip

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

2013 | journal article

Influence of heating and acidification on the flavor of whey protein isolate

Journal of Dairy Science, 96(3), 1366–1379.

By: S. White, K. Fox, S. Jervis & M. Drake

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

2013 | journal article

Influence of packaging information on consumer liking of chocolate milk

Journal of Dairy Science, 96(8), 4843–4856.

By: M. Kim, K. Lopetcharat & M. Drake

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

2013 | review

Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients

Journal of Dairy Science.

By: R. Campbell & M. Drake

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

2013 | journal article

Preference mapping of lemon lime carbonated beverages with regular and diet beverage consumers

Journal of Food Science, 78(2), S320–328.

By: P. Leksrisompong, K. Lopetcharat, B. Guthrie & M. Drake

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

2013 | journal article

Sensory properties and drivers of liking for Greek yogurts

Journal of Dairy Science, 96(12), 7454–7466.

By: N. Desai, L. Shepard & M. Drake

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

2013 | journal article

The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems

Journal of Food Science, 78(2), R129–137.

By: S. Jervis & M. Drake

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

2013 | journal article

The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate

Journal of Food Science, 78(10), C1535–1542.

By: A. Fox, T. Smith, P. Gerard & M. Drake

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

2012 | journal article

A comparison of adaptive choice-based conjoint and choice-based conjoint to determine key choice attributes of sour cream with limited sample size

Journal of Sensory Studies, 27(6), 451–462.

By: S. Jervis, J. Ennis & M. Drake

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

2012 | journal article

Alternative bleaching methods for cheddar cheese whey

Journal of Food Science, 77(7), C818–823.

By: E. Kang, T. Smith & M. Drake

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

2012 | journal article

Application of ethnography and conjoint analysis to determine key consumer attributes for latte-style coffee beverages

Journal of Sensory Studies, 27(1), 48–58.

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

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

2012 | journal article

Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages

Journal of Food Science, 77(8), S282–287.

By: P. Leksrisompong, P. Gerard, K. Lopetcharat & M. Drake

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

2012 | journal article

Consumer awareness of salt and sodium reduction and sodium labeling

Journal of Food Science, 77(9), S307–313.

By: M. Kim, K. Lopetcharat, P. Gerard & M. Drake

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

2012 | journal article

Descriptive analysis of carbonated regular and diet lemon-lime beverages

Journal of Sensory Studies, 27(4), 247–263.

By: P. Leksrisompong, K. Lopetcharat, B. Guthrie & M. Drake

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

2012 | journal article

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate

Journal of Dairy Science, 95(6), 2848–2862.

By: S. Jervis, R. Campbell, K. Wojciechowski, E. Foegeding, M. Drake & D. Barbano

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

2012 | journal article

Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey

Journal of Dairy Science, 95(1), 36–49.

By: M. Listiyani, R. Campbell, R. Miracle, D. Barbano, P. Gerard & M. Drake

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

2012 | journal article

Evaluation of texture changes due to compositional differences using oral processing

Journal of Texture Studies, 43(4), 257–267.

By: E. Cakir, H. Koc, C. Vinyard, G. Essick, C. Daubert, M. Drake, E. Foegeding

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

2012 | journal article

Impact of sample thickness on descriptive texture analysis of cheddar cheese

Journal of Sensory Studies, 27(4), 286–293.

By: L. Barden, M. Drake & E. Foegeding

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

2012 | journal article

Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide

Journal of Food Science, 77(7), C798–804.

By: X. Li, R. Campbell, A. Fox, P. Gerard & M. Drake

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

2012 | journal article

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

Food Hydrocolloids, 29(1), 234–245.

By: E. Cakir, C. Vinyard, G. Essick, C. Daubert, M. Drake & E. Foegeding

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

2012 | journal article

Sensory attributes and consumer acceptance of sweet potato cultivars with varying flesh colors

Journal of Sensory Studies, 27(1), 59–69.

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

2012 | journal article

The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels

Food Hydrocolloids, 26(1), 33–43.

By: E. Cakir, C. Daubert, M. Drake, C. Vinyard, G. Essick & E. Foegeding

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

2012 | journal article

The use of lactoperoxidase for the bleaching of fluid whey

Journal of Dairy Science, 95(6), 2882–2890.

By: R. Campbell, E. Kang, E. Bastian & M. Drake

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

2011 | review

A comprehensive approach to understanding textural properties of semi- and soft-solid foods

Journal of Texture Studies.

By: E. Foegeding, C. Daubert, M. Drake, G. Essick, M. Trulsson, C. Vinyard, F. Velde

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

2011 | review

Application of sensory and instrumental volatile analyses to dairy products

Annual review of food science and technology, vol 2.

By: A. Croissant, D. Watson & M. Drake

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 & M. Drake

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

2011 | journal article

Comparison of the flavor chemistry and flavor stability of Mozzarella and Cheddar wheys

Journal of Food Science, 76(8), C1188–1194.

By: I. Liaw, R. Miracle, S. Jervis, M. Listiyani & M. Drake

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

2011 | journal article

Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate

Journal of Dairy Science, 94(8), 3747–3760.

By: M. Whitson, R. Miracle, E. Bastian & M. Drake

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

2011 | journal article

Effects of starter culture and storage on the flavor of liquid whey

Journal of Food Science, 76(5), S354–361.

By: R. Campbell, R. Miracle, P. Gerard & M. Drake

Source: NC State University Libraries
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, S. Drake & M. Drake

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

2011 | journal article

Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins

Journal of Dairy Science, 94(9), 4347–4359.

By: M. Listiyani, R. Campbell, R. Miracle, L. Dean & M. Drake

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

2011 | journal article

Salty taste in dairy foods: Can we reduce the salt?

Journal of Dairy Science, 94(2), 636–645.

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

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

2011 | journal article

The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

Journal of Dairy Science, 94(3), 1185–1193.

By: R. Campbell, R. Miracle & M. Drake

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

2010 | journal article

Characterization of flavor of whey protein hydrolysates

Journal of Agricultural and Food Chemistry, 58(10), 6318–6327.

By: P. Leksrisompong, R. Miracle & M. Drake

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

2010 | journal article

Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates

Journal of Dairy Science, 93(5), 1824–1843.

By: J. Evans, J. Zulewska, M. Newbold, M. Drake & D. Barbano

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

2010 | journal article

Consumer perception of astringency in clear acidic whey protein beverages

Journal of Food Science, 75(9), S513–521.

By: J. Childs & M. Drake

Source: 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, M. Yates & M. Drake

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

2010 | journal article

Effect of flavor on perceived texture of whey protein isolate gels

Journal of Sensory Studies, 25(3), 447–462.

By: L. Barden, E. Cakir, P. Leksrisompong, K. Ryan, E. Foegeding & M. Drake

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

2010 | journal article

Expectations and acceptability of diabetic and reduced-calorie milk chocolates among nondiabetics and diabetics in the USA

Journal of Sensory Studies, 25, 133–152.

By: L. Melo, J. Childs, M. Drake, H. Bolini & P. Efraim

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

2010 | journal article

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses

Journal of Dairy Science, 93(11), 5069–5081.

By: M. Drake, R. Miracle & D. McMahon

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

2010 | journal article

Influence of fat on flavour and flavour development in cheddar cheese

Australian Journal of Dairy Technology, 65(3), 195–199.

By: M. Drake, R. Miracle & D. McMahon

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

2010 | journal article

Invited review: Annatto usage and bleaching in dairy foods

Journal of Dairy Science, 93(9), 3891–3901.

By: E. Kang, R. Campbell, E. Bastian & M. Drake

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

2010 | journal article

Measuring acceptance of milk and milk substitutes among younger and older children

Journal of Food Science, 75(9), S522–526.

By: O. Palacios, J. Badran, L. Spence, M. Drake, M. Reisner & H. Moskowitz

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

2010 | journal article

Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH

Journal of Dairy Science, 93(5), 1900–1909.

By: M. Kelly, B. Vardhanabhuti, P. Luck, M. Drake, J. Osborne & E. Foegeding

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

2010 | journal article

Roles of charge interactions on astringency of whey proteins at low pH

Journal of Dairy Science, 93(5), 1890–1899.

By: B. Vardhanabhuti, M. Kelly, P. Luck, M. Drake & E. Foegeding

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

2010 | journal article

Sensory characterization of chemical components responsible for cardboard flavor in whey protein

Journal of Sensory Studies, 25(4), 616–636.

By: M. Whitson, R. Miracle & M. Drake

Source: NC State University Libraries
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, M. Drake, R. Sanderson, H. Daniels & M. Yates

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

2010 | journal article

The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate

Journal of Food Science, 75(6), C559–569.

By: I. Liaw, H. Eshpari, P. Tong & M. Drake

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

2010 | journal article

The roles of fat and pH on the detection thresholds and partition coefficients of three compounds: Diacetyl, delta-decalactone and furaneol

Journal of Sensory Studies, 25(3), 347–370.

By: P. Leksrisompong, D. Barbano, A. Foegeding, P. Gerard & M. Drake

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

2009 | journal article

Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates

Journal of Dairy Science, 92(10), 4773–4791.

By: J. Evans, J. Zulewska, M. Newbold, M. Drake & D. Barbano

Source: NC State University Libraries
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, K. Lopetcharat & M. Drake

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

2009 | journal article

Consumer acceptance of cow's milk versus soy beverages: Impact of ethnicity, lactose tolerance and sensory preference segmentation

Journal of Sensory Studies, 24(5), 731–748.

By: O. Palacios, J. Badran, M. Drake, M. Reisner & H. Moskowitz

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

2009 | journal article

Consumer perception of fat reduction in cheese

Journal of Sensory Studies, 24(6), 902–921.

By: J. Childs & M. Drake

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

2009 | journal article

Descriptive analysis of kernels of selected black and Persian walnut cultivars

Journal of the Science of Food and Agriculture, 89(1), 117–121.

By: M. Warmund, J. Elmore, M. Drake & M. Yates

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

2009 | journal article

Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder

Journal of Dairy Science, 92(6), 2409–2422.

By: M. Lloyd, S. Hess & M. Drake

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

2009 | journal article

Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses

International Dairy Journal, 19(9), 498–509.

By: J. Sheehan, A. Patel, M. Drake & P. McSweeney

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

2009 | journal article

Effects of pH adjustment and sodium ions on sour taste intensity of organic acids

Journal of Food Science, 74(4), S165–169.

By: E. Neta, S. Johanningsmeier, M. Drake & R. McFeeters

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

2009 | journal article

Flavor variability and flavor stability of us-produced whole milk powder

Journal of Food Science, 74(7), S334–343.

By: M. Lloyd, M. Drake & P. Gerard

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

2009 | journal article

Impact of storage temperature and product pH on the survival of Listeria monocytogenes in vacuum-packaged souse

Journal of Food Protection, 72(3), 637–643.

By: M. Kim, W. Bang, M. Drake, D. Hanson & L. Jaykus

Source: NC State University Libraries
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), S276–285.

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

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

2009 | journal article

Rapid profiling of Swiss cheese by attenuated total reflectance (ATR) infrared spectroscopy and descriptive sensory analysis

Journal of Food Science, 74(6), S232–239.

By: N. Kocaoglu-Vurma, A. Eliardi, M. Drake, L. Rodriguez-Saona & W. Harper

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

2009 | journal article

Sensory properties and consumer perception of wet and dry cheese sauces

Journal of Food Science, 74(6), S205–218.

By: J. Childs, M. Yates & M. Drake

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

2009 | journal article

Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese

International Dairy Journal, 19(9), 510–517.

By: N. Bansal, M. Drake, P. Piraino, M. Broe, M. Harboe, P. Fox, P. McSweeney

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

2009 | journal article

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

Journal of Dairy Science, 92(10), 4756–4772.

By: N. Rogers, M. Drake, C. Daubert, D. McMahon, T. Bletsch & E. Foegeding

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

2009 | journal article

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate

Journal of Dairy Science, 92(12), 5917–5927.

By: A. Croissant, E. Kang, R. Campbell, E. Bastian & M. Drake

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

2009 | journal article

The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate

Journal of Food Science, 74(1), S17–29.

By: B. Wright, S. Zevchak, J. Wright & M. Drake

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

2008 | journal article

Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese

Journal of Food Science, 73(9), C632–638.

By: E. Neta, R. Miracle, T. Sanders & M. Drake

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

2008 | journal article

Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts

Journal of Agricultural and Food Chemistry, 56(17), 8096–8102.

By: J. Greene, T. Sanders & M. Drake

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

2008 | journal article

Consumer perception of soy and dairy products: A cross-cultural study

Journal of Sensory Studies, 23(1), 65–79.

By: V. Jones, M. Drake, R. Harding & B. Kuhn-Sherlock

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

2008 | journal article

Consumer perception of whey and soy protein in meal replacement products

Journal of Sensory Studies, 23(3), 320–339.

By: J. Childs, J. Thompson, J. Lillard, T. Berry & M. Drake

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

2008 | journal article

Consumer preferences for mild cheddar cheese flavors

Journal of Food Science, 73(9), S449–455.

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

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

2008 | journal article

Determination of regional flavor differences in US Cheddar cheeses aged for 6 mo or longer

Journal of Food Science, 73(5), S199–208.

By: M. Drake, M. Yates & P. Gerard

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

2008 | journal article

Developments in dairy foods sensory science and education: From student contests to impact on product quality

International Dairy Journal, 18(7), 729–734.

By: F. Bodyfelt, M. Drake & S. Rankin

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

2008 | journal article

Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters

Journal of Dairy Science, 91(1), 76–84.

By: S. Rehman, M. Drake & N. Farkye

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

2008 | journal article

Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese

Dairy Science & Technology, 88(4-5), 525–536.

By: D. Van Hekken, M. Drake, M. Tunick, V. Guerrero, F. JavierMolina-Corral & A. Gardea

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

2008 | journal article

Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausage

Journal of Food Protection, 71(1), 191–195.

By: W. Bang, D. Hanson & M. Drake

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

2008 | journal article

Factors regulating astringency of whey protein beverages

Journal of Dairy Science, 91(7), 2553–2560.

By: J. Beecher, M. Drake, P. Luck & E. Foegeding

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

2008 | journal article

Impact of flavor attributes on consumer liking of Swiss cheese

Journal of Dairy Science, 91(2), 466–476.

By: R. Liggett, M. Drake & J. Delwiche

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

2008 | journal article

Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature

Journal of Dairy Science, 91(8), 2947–2959.

By: N. Kocaoglu-Vurma, W. Harper, M. Drake & P. Courtney

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

2008 | journal article

The effect of refrigerated and frozen storage on butter flavor and texture

Journal of Dairy Science, 91(2), 455–465.

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

2007 | journal article

A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles

Journal of Food Science, 72(6), S352–359.

By: E. Neta, S. Johanningsmeier, M. Drake & R. McFeeters

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

2007 | journal article

Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese

Journal of Dairy Science, 90(7), 3091–3109.

By: M. Whetstine, P. Luck, M. Drake, E. Foegeding, P. Gerard & D. Barbano

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

2007 | journal article

Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems

Journal of Dairy Science, 90(11), 4942–4953.

By: A. Croissant, S. Washburn, L. Dean & M. Drake

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

2007 | journal article

Chocolate milk and the Hispanic consumer

Journal of Food Science, 72(9), S666–675.

By: J. Thompson, P. Gerard & M. Drake

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

2007 | journal article

Comparison of lexicons for descriptive analysis of whey and soy proteins in New Zealand and the USA

Journal of Sensory Studies, 22(4), 433–452.

By: M. Drake, V. Jones, T. Russell, R. Harding & P. Gerard

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

2007 | journal article

Effect of cold storage and packaging material on the major aroma components of sweet cream butter

Journal of Agricultural and Food Chemistry, 55(19), 7840–7846.

By: P. Lozano, E. Miracle, A. Krause, M. Drake & K. Cadwallader

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

2007 | book

Flavor of dairy products

ACS Symposium Series (Vol. 971). New York: American Chemical Society.

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

2007 | journal article

Identification of the characteristics that drive consumer liking of butter

Journal of Dairy Science, 90(5), 2091–2102.

By: A. Krause, K. Lopetcharat & M. Drake

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

2007 | journal article

Impact of antibiotic stress on acid and heat tolerance and virulence factor expression of Escherichia coli O157 : H7

Journal of Food Protection, 70(1), 194–199.

By: R. Azizoglu & M. Drake

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

2007 | journal article

Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk

Journal of Agricultural and Food Chemistry, 55(8), 3018–3026.

By: P. Lozano, M. Drake, D. Benitez & K. Cadwallader

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

2007 | review

Invited review: Sensory analysis of dairy foods

Journal of Dairy Science.

By: M. Drake

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

2007 | review

Invited review: Sensory and mechanical properties of cheese texture

Journal of Dairy Science.

By: E. Foegeding & M. Drake

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

2007 | journal article

Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States

Journal of Dairy Science, 90(11), 4974–4987.

By: J. Thompson, K. Lopetcharat & M. Drake

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

2007 | journal article

Recovery and detection of Vibrio vulnificus during cold storage

Food Microbiology, 24(6), 664–670.

By: W. Bang, M. Drake & L. Jaykus

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

2007 | journal article

Sensory properties of meal replacement bars and beverages made from whey and soy proteins

Journal of Food Science, 72(6), S425–434.

By: J. Childs, M. Yates & M. Drake

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

2007 | journal article

Sources of umami taste in Cheddar and Swiss cheeses

Journal of Food Science, 72(6), S360–366.

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

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

2006 | journal article

Characterization of a cabbage off-flavor in whey protein isolate

Journal of Food Science, 71(2), C86–90.

By: J. Wright, M. Whetstine, R. Miracle & M. Drake

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

2006 | journal article

Characterization of aroma-active compounds in microwave blanched peanuts

Journal of Food Science, 71(9), C513–520.

By: A. Schirack, M. Drake, T. Sanders & K. Sandeep

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

2006 | journal article

Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts

Journal of Sensory Studies, 21(2), 146–154.

By: J. Greene, K. Bratka, M. Drake & T. Sanders

Source: NC State University Libraries
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

Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture

Journal of Dairy Science, 89(9), 3277–3284.

By: M. Whetstine, M. Drake, J. Broadbent & D. McMahon

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

2006 | journal article

Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged cheddar with the fat removed using a novel process

Journal of Dairy Science, 89(2), 505–517.

By: M. Whetstine, M. Drake, B. Nelson & D. Barbano

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

2006 | journal article

Impact of frozen storage on flavor of caprine milk cheeses

Journal of Sensory Studies, 21(6), 654–663.

By: Y. Park, P. Gerard & M. Drake

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

2006 | journal article

Impact of microwave blanching on the flavor of roasted peanuts

Journal of Sensory Studies, 21(4), 428–440.

By: A. Schirack, M. Drake, T. Sanders & K. Sandeep

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

2006 | journal article

Mexican Chihuahua cheese: Sensory profiles of young cheese

Journal of Dairy Science, 89(10), 3729–3738.

By: D. Van Hekken, M. Drake, F. Corral, V. Prieto & A. Gardea

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

2006 | journal article

Sensory properties of whey and soy proteins

Journal of Food Science, 71(6), S447–455.

By: T. Russell, M. Drake & P. Gerard

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 & M. Yates

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

2006 | journal article

Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food

Journal of Texture Studies, 37(3), 241–262.

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

2006 | review

Stress response of Escherichia coli

Comprehensive Reviews in Food Science and Food Safety.

By: H. Chung, W. Bang & M. Drake

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

2006 | journal article

Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture

Food Hydrocolloids, 20(03-Feb), 196–203.

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

2006 | journal article

The development of a lexicon for frozen vegetable soybeans (edamame)

Journal of Sensory Studies, 21(6), 644–653.

By: B. Krinsky, M. Drake, G. Civille, L. Dean, K. Hendrix & T. Sanders

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

2006 | journal article

Upstream sample processing facilitates PCR detection of Listeria monocytogenes in mayonnaise-based ready-to-eat (RTE) salads

Food Microbiology, 23(6), 584–590.

By: J. Isonhood, M. Drake & L. Jaykus

Source: NC State University Libraries
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.

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

2005 | journal article

A hypothesis for the chemical basis for perception of sour taste

Journal of Food Science, 70(2), R44–48.

By: S. Johanningsmeier, R. McFeeters & M. Drake

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

2005 | journal article

A simple method for the direct detection of Salmonella and Escherichia coli O157: H7 from raw alfalfa sprouts and spent irrigation water using PCR

Journal of Food Protection, 68(11), 2256–2263.

By: L. Johnston, D. Elhanafi, M. Drake & L. Jaykus

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

2005 | journal article

Acid adaptation of Vibrio vulnificus and subsequent impact on stress tolerance

Food Microbiology, 22(4), 301–309.

By: W. Bang & M. Drake

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

2005 | journal article

Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese

Journal of Agricultural and Food Chemistry, 53(8), 3126–3132.

By: M. Whetstine, K. Cadwallader & M. Drake

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

2005 | journal article

Characterization of dried whey protein concentrate and isolate flavor

Journal of Dairy Science, 88(11), 3826–3839.

By: M. Whetstine, A. Croissant & M. Drake

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

2005 | journal article

Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America

International Dairy Journal, 15(5), 473–483.

By: M. Drake, M. Yates, P. Gerard, C. Delahunty, E. Sheehan, R. Turnbull, T. Dodds

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

2005 | journal article

Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage

Journal of Dairy Science, 88(12), 4172–4182.

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

2005 | journal article

Descriptive analysis and US consumer acceptability of peanuts from different origins

Food Quality and Preference, 16(1), 37–43.

By: N. Young, T. Sanders, M. Drake, J. Osborne & G. Civille

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

2005 | journal article

Design of a beverage from whey permeate

Journal of Food Science, 70(4), S277–285.

By: J. Beucler, M. Drake & E. Foegeding

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

2005 | journal article

Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk cheese

Small Ruminant Research, 58(3), 291–298.

By: Y. Park & M. Drake

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

2005 | journal article

Effect of food matrix and cell growth on PCR-based detection of Escherichia coli O157: H7 in ground beef

Journal of Food Protection, 68(2), 225–232.

By: T. Taylor, D. Elhanafi, M. Drake & L. Jaykus

Source: NC State University Libraries
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

Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes

Journal of Sensory Studies, 20(2), 147–155.

By: M. Drake, M. Yates & P. Gerard

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

2005 | journal article

Influence of flavor variability in skim milk powder on consumer acceptability of ingredient applications

Journal of Food Science, 70(7), S427–431.

By: A. Caudle, Y. Yoon & M. Drake

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

2005 | journal article

Production and sensory characterization of a bitter peptide from beta-casein

Journal of Agricultural and Food Chemistry, 53(4), 1185–1189.

By: T. Singh, N. Young, M. Drake & K. Cadwallader

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

A Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures

Journal of Sensory Studies, 19(1), 13-.

By: Y. Karagul-Yuceer, M. Drake & K. Cadwallader

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

2004 | review

ADSA Foundation Scholar Award: Defining dairy flavors

Journal of Dairy Science.

By: M. Drake

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

2004 | journal article

Characterization of nutty flavor in Cheddar cheese

Journal of Dairy Science, 87(7), 1999–2010.

By: Y. Avsar, Y. Karagul-Yuceer, M. Drake, T. Singh, Y. Yoon & K. Cadwallader

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

2004 | journal article

Effects of salt, acid, and MSG on cold storage survival and subsequent acid tolerance of Escherichia coli O157: H7

Food Microbiology, 21(6), 727–735.

By: J. Campbell, W. Bang, J. Isonhood, P. Gerard & M. Drake

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

2004 | journal article

Impact of cold and cold-acid stress on poststress tolerance and virulence factor expression of Escherichia coli O157: H7

Journal of Food Protection, 67(1), 19–26.

By: D. Elhanafi, B. Leenanon, W. Bang & M. Drake

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

2004 | journal article

Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses

Journal of Dairy Science, 87(10), 3224–3234.

By: W. Tungjaroenchai, C. White, W. Holmes & M. Drake

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

2004 | journal article

Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese

Applied and Environmental Microbiology, 70(8), 4814–4820.

By: J. Broadbent, S. Gummalla, J. Hughes, M. Johnson, S. Rankin & M. Drake

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

2004 | journal article

Preference mapping of cheddar cheese with varying maturity levels

Journal of Dairy Science, 87(1), 19-.

By: N. Young, M. Drake, K. Lopetcharat & M. McDaniel

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

2004 | journal article

Preference mapping of commercial chocolate milks

Journal of Food Science, 69(9), S406–413.

By: J. Thompson, M. Drake, K. Lopetcharat & M. Yates

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

2004 | journal article

Quantifying fluid food texture

Journal of Texture Studies, 35(6), 643–657.

By: N. Pollen, C. Daubert, R. Prabhasankar, M. Drake & M. Gumpertz

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

2004 | journal article

Real-time nucleic acid-based detection methods for pathogenic bacteria in food

Journal of Food Protection, 67(4), 823–832.

By: J. McKillip & M. Drake

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

2003 | journal article

A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced- fat Cheddar

Journal of Dairy Research, 70(1), 99–103.

By: F. Shakeel-Ur-Rehman, E. Vedamuthu & M. Drake

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

2003 | journal article

Acid adaptation and starvation effects on Shiga toxin production by Escherichia coli O157: H7

Journal of Food Protection, 66(6), 970–977.

By: B. Leenanon, D. Elhanafi & M. Drake

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

2003 | journal article

Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 36(1), 13–20.

By: M. Drake, P. Gerard, J. Kleinhenz & W. Harper

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

2003 | journal article

Aroma characterization of fresh and stored-nonfat dry milk

Freshness and Shelf Life of Foods, 836, 108–123.

By: Y. Karagul-Yuceer, M. Drake & K. Cadwallader

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

2003 | journal article

Aroma-active components of liquid cheddar whey

Journal of Food Science, 68(4), 1215–1219.

By: Y. Karagul-Yuceer, M. Drake & K. Cadwallader

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

2003 | journal article

Characteristic aroma components of rennet casein

Journal of Agricultural and Food Chemistry, 51(23), 6797–6801.

By: Y. Karagul-Yuceer, K. Vlahovich, M. Drake & K. Cadwallader

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

2003 | journal article

Consumer attitudes and acceptability of soy-fortified yogurts

Journal of Food Science, 68(3), 1118–1122.

By: M. Drake & P. Gerard

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

2003 | journal article

Descriptive analysis of caramel texture

Journal of Sensory Studies, 18(4), 277–289.

By: A. Steiner, E. Foegeding & M. Drake

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

2003 | journal article

Detection of viable Shiga toxin-producing Escherichia coli by quantitative competitive polymerase chain reaction

Journal of Food Protection, 66(7), 1277–1282.

By: W. Li & M. Drake

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

2003 | journal article

Determination of the sensory attributes of dried milk powders and dairy ingredients

Journal of Sensory Studies, 18(3), 199–216.

By: M. Drake, Y. Karagul-Yuceer, K. Cadwallader, G. Civille & P. Tong

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

2003 | journal article

Determining flavor and flavor variability in commercially produced liquid cheddar whey

Journal of Dairy Science, 86(2), 439–448.

By: M. Whetstine, J. Parker, M. Drake & D. Larick

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

2003 | journal article

Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese

Journal of Dairy Science, 86(5), 1608–1615.

By: F. Shakeel-Ur-Rehman, T. Considine, A. Schaffner & M. Drake

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

2003 | journal article

Identification and quantification of character aroma components in fresh Chevre-style goat cheese

Journal of Food Science, 68(8), 2441–2447.

By: M. Whetstine, Y. Karagul-Yuceer, Y. Avsar & M. Drake

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

2003 | journal article

Reduced-fat cheddar cheese from a mixture of cream and liquid milk protein concentrate

International Journal of Dairy Technology, 56(2), 94–98.

By: S. Rehman, N. Farkye & M. Drake

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

2003 | journal article

Relationships among rheological and sensorial properties of young cheeses

Journal of Dairy Science, 86(10), 3054–3067.

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

2003 | journal article

Sensory and mechanical aspects of cheese texture

International Dairy Journal, 13(8), 585–591.

By: E. Foegeding, J. Brown, M. Drake & C. Daubert

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

2003 | journal article

Soy protein fortification of a low-fat dairy-based ice cream

Journal of Food Science, 68(9), 2651–2657.

By: K. Friedeck, Y. Karagul-Yuceer & M. Drake

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

2003 | journal article

The effect of application of cold natural smoke on the ripening of Cheddar cheese

Journal of Dairy Science, 86(6), 1910–1917.

By: F. Shakeel-Ur-Rehman & M. Drake

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

2003 | journal article

The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk

Journal of Dairy Science, 86(1), 43–51.

By: W. Campbell, M. Drake & D. Larick

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

2002 | journal article

Aeromonas species in foods

Journal of Food Protection, 65(3), 575–582.

By: J. Isonhood & M. Drake

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

2002 | journal article

Cross validation of a sensory language for cheddar cheese

Journal of Sensory Studies, 17(3), 215–227.

By: M. Drake, P. Gerard, S. Wright, K. Cadwallader & G. Civille

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

2002 | journal article

Influence of growth in a food medium on the detection of Escherichia coli O157: H7 by polymerase chain reaction

Journal of Food Protection, 65(11), 1775–1779.

By: J. McKillip, L. Jaykus & M. Drake

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

2002 | journal article

Optimization of reverse transcriptase PCR to detect viable Shiga-toxin-producing Escherichia coli

Applied and Environmental Microbiology, 68(2), 799–806.

By: S. McIngvale, D. Elhanafi & M. Drake

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

2002 | journal article

Resistance of cold- and starvation-stressed Vibrio vulnificus to heat and freeze-thaw exposure

Journal of Food Protection, 65(6), 975–980.

By: W. Bang & M. Drake

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

2002 | journal article

Sensory aroma characteristics of milk spoilage by Pseudomonas species, I

Journal of Food Science, 67(2), 861–867.

By: W. Hayes, C. White & M. Drake

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

2002 | journal article

Sensory aroma characteristics of milk spoilage by Pseudomonas species, II

Journal of Food Science, 67(1), 448–454.

By: W. Hayes, C. White & M. Drake

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

2002 | journal article

Stress response of Aeromonas hydrophila following environmental challenges

Food Microbiology, 19(4), 285–293.

By: J. Isonhood, P. Gerard, B. Leenanon & M. Drake

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

2002 | journal article

Vane rheometry for textural characterization of cheddar cheeses: Correlation with other instrumental and sensory measurements

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(4), 305–314.

By: V. Truong, C. Daubert, M. Drake & S. Baxter

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

2002 | journal article

Volatile flavor components of stored nonfat dry milk

Journal of Agricultural and Food Chemistry, 50(2), 305–312.

By: Y. Karagul-Yuceer, K. Cadwallader & M. Drake

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

2001 | journal article

Acid stress, starvation, and cold stress affect poststress behavior of Escherichia coli O157: H7 and onpathogenic Escherichia coli

Journal of Food Protection, 64(7), 970–974.

By: B. Leenanon & M. Drake

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

2001 | journal article

Aroma-active components of nonfat dry milk

Journal of Agricultural and Food Chemistry, 49(6), 2948–2953.

By: Y. Karagul-Yuceer, M. Drake & K. Cadwallader

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

2001 | journal article

Characteristic aroma components of British farmhouse cheddar cheese

Journal of Agricultural and Food Chemistry, 49(2001), 1382–1387.

By: O. Suriyaphan, M. Drake, X. Chen & K. Cadwallader

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

2001 | journal article

Development of a descriptive language for cheddar cheese

Journal of Food Science, 66(9), 1422–1427.

By: M. Drake, S. McIngvale, P. Gerard, K. Cadwallader & G. Civille

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

2001 | journal article

Development of a multiplex polymerase chain reaction assay for detection and differentiation of Staphylococcus aureus in dairy products.

Journal of Food Protection, 64(5), 664–668.

By: S. Tamarapu, J. McKillip & M. Drake

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

2001 | journal article

Development of a quantitative competitive PCR assay for detection and quantification of Escherichia coli O157: H7 cells

Applied and Environmental Microbiology, 67(7), 3291–3294.

By: W. Li & M. Drake

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

2001 | journal article

Effects of sweetener, sweetener concentration, and fruit flavor on sensory properties of soy fortified yogurt

Journal of Sensory Studies, 16(4), 393–405.

By: M. Drake, P. Gerard & X. Chen

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

2001 | journal article

Lecithin associated off-aromas in fermented milk

Journal of Food Science, 66(4), 517–523.

By: O. Suriyaphan, K. Cadwallader & M. Drake

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

2001 | journal article

Lipid oxidation of deoiled soy lecithin by lactic acid bacteria

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 34(7), 462–468.

By: O. Suriyaphan, M. Drake & K. Cadwallader

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

2000 | journal article

Effect of contamination point and storage temperature on survival of Escherichia coli O157:H7 in fermented buttermilk

Journal of Food Protection, 63(2000), 441–444.

By: S. McIngvale, X. Chen, J. McKillip & M. Drake

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

2000 | journal article

Molecular beacon-PCR detection of Escherichia coli O157:H7 in milk

Journal of Food Protection, 63(2000), 855–859.

By: J. McKillip & M. Drake

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

2000 | journal article

Soy protein fortification affects chemical, sensory and microbiological properties of dairy yogurts

Journal of Food Science, 65(2000), 1244–1247.

By: M. Drake, X. Chen, S. Tamarapu & B. Leenanon

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