MaryAnne Drake
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Works (310)
2023 article
A Timely Application-Temporal methods, past, present, and future
Keefer, H. R. M., Rovai, D., & Drake, M. A. (2023, February 15). JOURNAL OF FOOD SCIENCE.
author keywords: review; temporal check-all-that-apply; temporal dominance of sensations; temporal methods; time-intensity
Source: Web Of Science
Added: March 13, 2023
2023 article
Consumer perception of restaurant and ready-to-eat cheese dips
Best, A. R., Racette, C. M., & Drake, M. A. (2023, February 27). JOURNAL OF FOOD SCIENCE.
author keywords: cheese dips; consumer perception; maximum difference scaling
Source: Web Of Science
Added: March 27, 2023
2023 journal article
Identification of predominant aroma components of dried pea protein concentrates and isolates
FOOD CHEMISTRY, 406.
author keywords: Pea protein; Descriptive analysis; Solvent -assisted flavor evaporation (SAFE); Aroma extract dilution analysis (AEDA); Gas chromatography -olfactometry (GCO)
Source: Web Of Science
Added: March 6, 2023
2023 journal article
The role of packaging on the flavor of fluid milk
JOURNAL OF DAIRY SCIENCE, 106(1), 151–167.
author keywords: fluid milk; flavor; package
www.journalofdairyscience.org (publisher PDF)
Source: Web Of Science
Added: January 17, 2023
2022 journal article
Children's perceptions of fluid milk with varying levels of milkfat
JOURNAL OF DAIRY SCIENCE, 105(4), 3004–3018.
author keywords: milk; milkfat; child liking
Source: Web Of Science
Added: July 18, 2022
2022 journal article
Consumer perception of ice cream and frozen desserts in the "better-for-you" category
JOURNAL OF DAIRY SCIENCE, 105(1), 154–169.
author keywords: sweetener; consumer preference; frozen dairy foods
Source: Web Of Science
Added: January 3, 2022
2022 journal article
Consumer perception of natural hot-pepper cheeses
JOURNAL OF DAIRY SCIENCE, 105(3), 2166–2179.
author keywords: hot-pepper cheese; consumer; liking
Source: Web Of Science
Added: March 21, 2022
2022 journal article
Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beverages
JOURNAL OF DAIRY SCIENCE, 105(7), 5700–5713.
author keywords: sulfur/eggy flavor; micellar casein concentrate; milk-derived whey protein
Source: Web Of Science
Added: November 21, 2022
2022 journal article
Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke
JOURNAL OF DAIRY SCIENCE, 105(7), 5622–5640.
author keywords: smoked Cheddar cheese; descriptive analysis; gas chromatography; aroma-active compound
Source: Web Of Science
Added: November 21, 2022
2022 journal article
Parents' implicit perceptions of dairy milk and plant-based milk alternatives
JOURNAL OF DAIRY SCIENCE, 105(6), 4946–4960.
author keywords: consumers; parents; milk; attitudes; plant-based alternatives
Source: Web Of Science
Added: September 12, 2022
2022 journal article
Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage
JOURNAL OF DAIRY SCIENCE, 105(5), 3926–3938.
author keywords: acidic dairy beverage; storage stability; sensory; physical property
Source: Web Of Science
Added: October 31, 2022
2022 journal article
Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture
INTERNATIONAL DAIRY JOURNAL, 129.
author keywords: Received 12 November 2021 Received in revised form; 28 January 2022; Accepted 29 January 2022; Available online 8 2022
Source: Web Of Science
Added: May 31, 2022
2022 article
Temporal ranking for characterization and improved discrimination of protein beverages
Keefer, H. M., Harwood, W. S., Castura, J. C., & Drake, M. A. (2022, May 23). JOURNAL OF SENSORY STUDIES.
Source: Web Of Science
Added: June 13, 2022
2021 journal article
Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages
JOURNAL OF SENSORY STUDIES, 36(3).
Source: Web Of Science
Added: March 8, 2021
2021 journal article
Child preferences and perceptions of fluid milk in school meal programs
JOURNAL OF DAIRY SCIENCE, 104(5), 5303–5318.
author keywords: fluid milk; children; packaging; conjoint analysis; consumer acceptance
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.
author keywords: consumer; dried ingredient; sustainable; natural; healthy
Source: Web Of Science
Added: December 6, 2021
2021 journal article
Consumer perception of smoked Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 104(2), 1560–1575.
author keywords: smoked cheese; focus groups; conjoint analysis
Source: Web Of Science
Added: February 15, 2021
2021 journal article
Consumer perceptions of anticake agents on shredded Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 104(1), 281–294.
author keywords: Cheddar cheese shreds; consumer liking; anticake agents
Source: Web Of Science
Added: January 19, 2021
2021 journal article
Consumer understanding of fluid milk and cheese processing and composition
JOURNAL OF DAIRY SCIENCE, 104(8), 8644–8660.
author keywords: consumer knowledge; ultrafiltered milk; ultrapasteurized milk; consumer survey; qualitative research
Source: Web Of Science
Added: July 26, 2021
2021 journal article
Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes
JOURNAL OF DAIRY SCIENCE, 104(7), 7534–7543.
author keywords: ceramic microfiltration; serum protein; sweet whey
Source: Web Of Science
Added: July 12, 2021
2021 journal article
Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes
JOURNAL OF DAIRY SCIENCE, 104(8), 8630–8643.
author keywords: polymeric microfiltration; whey protein; sweet whey
Source: Web Of Science
Added: July 26, 2021
2021 journal article
Influence of oral movement, particle size, and zeta potential on astringency of whey protein
JOURNAL OF SENSORY STUDIES, 36(3).
Source: Web Of Science
Added: March 22, 2021
2021 review
Invited review: Microfiltration-derived casein and whey proteins from milk
[Review of ]. JOURNAL OF DAIRY SCIENCE, 104(3), 2465–2479.
author keywords: milk protein; whey protein; casein; micellar casein
Source: Web Of Science
Added: April 12, 2021
2021 review
Invited review: Sustainability: Different perspectives, inherent conflict
[Review of ]. JOURNAL OF DAIRY SCIENCE, 104(11), 11386–11400.
author keywords: sustainability; consumers; organic; grassfed; marketing
Source: Web Of Science
Added: November 29, 2021
2021 journal article
Metabolomic Biomarkers Differentiate Soy Sauce Freshness under Conditions of Accelerated Storage
JOURNAL OF FOOD QUALITY, 2021.
Source: Web Of Science
Added: July 6, 2021
2021 journal article
Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage
LWT-FOOD SCIENCE AND TECHNOLOGY, 147.
author keywords: Nonfat dry milk; Physical properties; Protein beverage; Sensory analysis; Sodium hexametaphosphate
Source: Web Of Science
Added: June 28, 2021
2021 journal article
Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor
JOURNAL OF DAIRY SCIENCE, 104(10), 10640–10653.
author keywords: protein beverage; flavor; micellar casein; milk protein
Source: Web Of Science
Added: January 10, 2022
2021 article
Sensory properties and consumer acceptance of ready-to-drink vanilla protein beverages
Liu, Y., Del Toro-Gipson, R. S., & Drake, M. A. (2021, August 9). JOURNAL OF SENSORY STUDIES.
Source: Web Of Science
Added: August 23, 2021
2021 article
The effect of carrier on consumer liking of soy sauce
Keefer, H. R. M., Harwood, W. S., Ennis, D., & Drake, M. A. (2021, August 9). JOURNAL OF SENSORY STUDIES.
Source: Web Of Science
Added: August 16, 2021
2021 journal article
Viscosity changes and gel formation during storage of liquid micellar casein concentrates
JOURNAL OF DAIRY SCIENCE, 104(12), 12263–12273.
author keywords: micellar casein concentrate; viscosity; gelation
Source: Web Of Science
Added: December 6, 2021
2020 journal article
A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems
FOODS, 9(12).
author keywords: dairy; diet; butter preference; sensory; volatiles
Source: Web Of Science
Added: January 19, 2021
2020 journal article
A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets
FOOD RESEARCH INTERNATIONAL, 138.
Source: Web Of Science
Added: January 25, 2021
2020 journal article
Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages
JOURNAL OF DAIRY SCIENCE, 103(4), 3107–3124.
author keywords: central location test; home usage test; flavor; mouthfeel
Source: Web Of Science
Added: April 20, 2020
2020 journal article
Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees
JOURNAL OF SENSORY STUDIES, 35(3).
Source: Web Of Science
Added: February 3, 2020
2020 journal article
Consumer desires and perceptions of lactose-free milk
JOURNAL OF DAIRY SCIENCE, 103(8), 6950–6966.
author keywords: lactose-free milk; focus group; conjoint analysis; descriptive analysis; consumer acceptance
Source: Web Of Science
Added: August 10, 2020
2020 journal article
Consumer perception of the sustainability of dairy products and plant-based dairy alternatives
JOURNAL OF DAIRY SCIENCE, 103(12), 11228–11243.
author keywords: sustainability; milk; plant-based dairy alternatives; consumer surveys; qualitative research
Source: Web Of Science
Added: January 4, 2021
2020 journal article
Drivers of liking for Cheddar cheese shreds
JOURNAL OF DAIRY SCIENCE, 103(3), 2167–2185.
author keywords: Cheddar cheese shreds; consumer liking; drivers of liking
Source: Web Of Science
Added: April 6, 2020
2020 journal article
Influence of ethanol concentration on sensory perception of rums using temporal check-all-that-apply
JOURNAL OF SENSORY STUDIES, 35(1).
Source: Web Of Science
Added: November 11, 2019
2020 review
Invited review: Astringency in whey protein beverages
[Review of ]. JOURNAL OF DAIRY SCIENCE, 103(7), 5793–5804.
Source: Web Of Science
Added: July 13, 2020
2020 review
Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States
[Review of ]. JOURNAL OF DAIRY SCIENCE, 103(9), 7639–7654.
author keywords: system; Key words; kids; school lunch; fluid milk
Source: Web Of Science
Added: September 14, 2020
2020 journal article
Role of sweeteners on temporality and bar hardening of protein bars
JOURNAL OF DAIRY SCIENCE, 103(7), 6032–6053.
Source: Web Of Science
Added: July 13, 2020
2020 journal article
Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor
JOURNAL OF SENSORY STUDIES, 35(3).
Source: Web Of Science
Added: February 17, 2020
2020 journal article
The influence of automatic associations on preference for milk type
JOURNAL OF DAIRY SCIENCE, 103(12), 11218–11227.
author keywords: milk; organic; implicit; bias; local; consumer
Source: Web Of Science
Added: January 4, 2021
2020 journal article
The role of heat treatment in light oxidation of fluid milk
JOURNAL OF DAIRY SCIENCE, 103(12), 11244–11256.
author keywords: milk; oxidation; pasteurization; threshold
Source: Web Of Science
Added: January 4, 2021
2020 journal article
The sensory properties and consumer acceptance of cold brew coffee
JOURNAL OF SENSORY STUDIES, 35(6).
Source: Web Of Science
Added: September 14, 2020
2020 journal article
Validation of fluid milk consumer segments using qualitative multivariate analysis
JOURNAL OF DAIRY SCIENCE, 103(11), 10036–10047.
author keywords: milk; focus groups; qualitative multivariate analysis; conjoint
Source: Web Of Science
Added: November 24, 2020
2020 journal article
Viscosity drives texture perception of protein beverages more than hydrocolloid type
JOURNAL OF TEXTURE STUDIES, 51(1), 78–91.
author keywords: flavor; hydrocolloids; taste; temporal sensations; texture; viscosity
Source: Web Of Science
Added: August 26, 2019
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.
author keywords: furfuryl alcohol; dairy product; concentration
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.
author keywords: Cheddar cheese shreds; consumer liking; conjoint analysis
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.
author keywords: Vitamin fortification; light oxidation; milk; flavor
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.
author keywords: casein as a percent of true protein; protein beverage; sensory whiteness and yellowness
Source: Web Of Science
Added: March 4, 2019
2019 journal article
Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages
JOURNAL OF DAIRY SCIENCE, 102(10), 8670–8690.
author keywords: casein; serum protein; milk-based beverage
Source: Web Of Science
Added: October 7, 2019
2019 journal article
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
FOOD HYDROCOLLOIDS, 94, 311–325.
author keywords: Filled gel; Rheology; Fracture mechanics; Sensory; Rheomicroscopy; Oral processing
Source: Web Of Science
Added: April 20, 2020
2019 article
Flavor Aspects of Whey Protein Ingredients
WHEY PROTEINS: FROM MILK TO MEDICINE, pp. 377–406.
Source: Web Of Science
Added: June 22, 2020
2019 journal article
Hunting interacts with socio-demographic predictors of human perceptions of urban coyotes
WILDLIFE SOCIETY BULLETIN, 43(3), 447–454.
author keywords: Canis latrans; carnivore; coyotes; hunting; moderating effects; urban
Source: Web Of Science
Added: September 16, 2019
2019 journal article
Identification of the source of volatile sulfur compounds produced in milk during thermal processing
JOURNAL OF DAIRY SCIENCE, 102(10), 8658–8669.
author keywords: skim milk; volatile sulfur compound; ultrapasteurization
Source: Web Of Science
Added: October 7, 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.
author keywords: milk; vitamin degradation product; solid-phase microextraction; stir bar sorptive extraction
Source: Web Of Science
Added: June 24, 2019
2019 journal article
Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration
FOOD HYDROCOLLOIDS, 94, 229–237.
author keywords: Time intensity; Critical overlap; Texture-taste interactions; Hydrocolloids; Milk proteins; Viscosity
Source: Web Of Science
Added: April 20, 2020
2019 journal article
Understanding implicit and explicit consumer desires for protein bars, powders, and beverages
JOURNAL OF SENSORY STUDIES, 34(3).
Source: Web Of Science
Added: June 24, 2019
2019 journal article
Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt
JOURNAL OF DAIRY SCIENCE, 102(10), 8768–8784.
author keywords: acid whey; sweet whey; yogurt
Source: Web Of Science
Added: October 7, 2019
2018 journal article
Consumer acceptance of natural sweeteners in protein beverages
JOURNAL OF DAIRY SCIENCE, 101(10), 8875–8889.
author keywords: protein beverage; natural sweetener; consumer acceptance
Source: Web Of Science
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.
author keywords: milk; sensory; rheology; tribology; pasteurization
Source: Web Of Science
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.
author keywords: Whey protein; Conjugation; Solubility; Heat stability; Functionality
Source: Web Of Science
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.
author keywords: fluid milk; ultra-pasteurization; flavor
Source: Web Of Science
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.
author keywords: cheese aroma; cheese odor; cheese texture; dairy system; silage
Source: Web Of Science
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.
author keywords: color; milk; whiteness
Source: Web Of Science
Added: August 6, 2018
2018 journal article
Identification and characterization of fluid milk consumer groups
JOURNAL OF DAIRY SCIENCE, 101(10), 8860–8874.
author keywords: milk; organic milk; conjoint analysis; Kano; maximum difference scaling
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2018 review
Invited review: Sugar reduction in dairy products
[Review of ]. JOURNAL OF DAIRY SCIENCE, 101(10), 8619–8640.
author keywords: sugar reduction; dairy food; sweetener
Source: Web Of Science
Added: October 16, 2018
2018 journal article
Sensory and chemical properties of Gouda cheese
JOURNAL OF DAIRY SCIENCE, 101(3), 1967–1989.
author keywords: Gouda cheese; flavor; preference mapping
Source: Web Of Science
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.
author keywords: carotenoids; milk; extraction
Source: Web Of Science
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.
author keywords: dairy protein; spray drying; flavor; functionality
Source: Web Of Science
Added: August 6, 2018
2017 journal article
A 100-Year Review: Sensory analysis of milk
JOURNAL OF DAIRY SCIENCE, 100(12), 9966–9986.
author keywords: sensory analysis; flavor; fluid milk
Source: Web Of Science
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.
author keywords: bacon; conjoint analysis; consumer liking
Source: Web Of Science
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.
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.
author keywords: milk fat; just noticeable difference; milk
Source: Web Of Science
Added: August 6, 2018
2017 article
Sensory Character of Cheese and Its Evaluation
CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, VOL 1-2, 4TH EDITION, pp. 517–545.
Source: Web Of Science
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.
author keywords: norbixin; annatto; whey; high performance liquid chromatography
Source: Web Of Science
Added: August 6, 2018
2017 journal article
The development of a lexicon for cashew nuts
JOURNAL OF SENSORY STUDIES, 32(1).
Source: Web Of Science
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.
author keywords: homogenization; flavor; whole milk powder
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.
author keywords: milk; vitamin fortification; flavor
Source: Web Of Science
Added: August 6, 2018
2017 journal article
Vitamin Fortification of Fluid Milk
JOURNAL OF FOOD SCIENCE, 82(4), 856–864.
author keywords: fluid milk; light oxidation; vitamin A; vitamin D; vitamin fortification
Source: Web Of Science
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.
author keywords: Whey protein; oral processing; model foods; sensory; texture
Source: Web Of Science
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.
Source: Web Of Science
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.
author keywords: nonfat; dry milk; unit operations; flavor
Source: Web Of Science
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.
author keywords: permeate; salt substitute; acid whey
Source: Web Of Science
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–C857.
author keywords: acid whey; functionality; sensory; whey protein isolate
Source: Web Of Science
Added: August 6, 2018
2016 journal article
Flavor and stability of milk proteins
JOURNAL OF DAIRY SCIENCE, 99(6), 4325–4346.
author keywords: milk protein; flavor; shelf life
Source: Web Of Science
Added: August 6, 2018
2016 article
Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin
Mulcahy, E. M., Park, C. W., Drake, M. A., Mulvihill, D. M., & James A. O'Mahony. (2016, September). INTERNATIONAL DAIRY JOURNAL, Vol. 60, pp. 47–54.
Source: Web Of Science
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.
author keywords: microfiltration; casein; serum protein
Source: Web Of Science
Added: August 6, 2018
2016 journal article
Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption
JOURNAL OF FOOD SCIENCE, 81(6), S1495–S1505.
author keywords: consumer liking; preference mapping; tomatoes
Source: Web Of Science
Added: August 6, 2018
2016 journal article
Preference Mapping of Soymilk with Different US Consumers
JOURNAL OF FOOD SCIENCE, 81(2), S463–S476.
author keywords: acceptance testing; cross-cultural; descriptive analysis; preference mapping; soymilk
Source: Web Of Science
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.
author keywords: acid whey; sweet whey; flavor; gas chromatography
Source: Web Of Science
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.
author keywords: whey protein; flavor; bleaching; storage
Source: Web Of Science
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.
author keywords: milk; raw milk; cooling; pasteurization; shelf life; consumer
Source: Web Of Science
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.
author keywords: cottage cheese; extrinsic attributes; consumer liking
Source: Web Of Science
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.
author keywords: nonfat dry milk; milk protein concentrate; process parameter; flavor
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Decolorization of Cheddar cheese whey by activated carbon
JOURNAL OF DAIRY SCIENCE, 98(5), 2982–2991.
author keywords: activated carbon; norbixin (annatto) removal; Cheddar cheese whey; bleaching; volatile analysis
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Effect of cook method on consumer perception of bacon
Meat Science, 101, 106–107.
Source: Crossref
Added: February 24, 2020
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.
author keywords: benzoyl peroxide; benzoic acid; whey protein concentrate; bleaching
Source: Web Of Science
Added: August 6, 2018
2015 review
Examining Extrinsic Factors that Influence Product Acceptance: A Review
[Review of ]. JOURNAL OF FOOD SCIENCE, 80(5), R901–R909.
author keywords: brand; decision making; drivers of liking; emotions; perceived satiety; willingness-to-pay
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Identifying Key Attributes for Protein Beverages
JOURNAL OF FOOD SCIENCE, 80(6), S1383–S1390.
author keywords: conjoint; consumer preference; Kano; priming; protein beverages
Source: Web Of Science
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–S1092.
author keywords: chocolate milk; natural nonnutritive sweetener; priming; power function; sugar reduction
Source: Web Of Science
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–R670.
author keywords: children; flavored milk; milk consumption; sugar content; sweeteners
Source: Web Of Science
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–C2160.
author keywords: bleaching; functionality; sensory; whey protein isolate
Source: Web Of Science
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.
author keywords: sweet whey; reverse osmosis; bleaching
Source: Web Of Science
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.
author keywords: chocolate milk; power function; sugar reduction; lactose hydrolysis
Source: Web Of Science
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.
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.
author keywords: Electromyography; fracture properties; gel texture; jaw tracking; oral processing; rheology
Source: Web Of Science
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.
author keywords: lactoperoxidase; whey; enzyme stability
Source: Web Of Science
Added: August 6, 2018
2014 journal article
Consumer Attitudes and Preferences for Fresh Market Tomatoes
JOURNAL OF FOOD SCIENCE, 79(10), S2091–S2097.
author keywords: conjoint; consumer preference; focus group Kano; tomato
Source: Web Of Science
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.
Source: Web Of Science
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.
author keywords: cheese; sodium; potassium; propionic acid; nonstarter
Source: Web Of Science
Added: August 6, 2018
2014 article
Enzymatic bleaching in commercial colored Cheddar whey retentates
Campbell, R. E., & Drake, M. A. (2014, October). INTERNATIONAL DAIRY JOURNAL, Vol. 38, pp. 148–153.
Source: Web Of Science
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–S1415.
author keywords: chocolate milk; children; conjoint; Kano; parents
Source: Web Of Science
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.
author keywords: norbixin; annatto; whey; HPLC
Source: Web Of Science
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.
author keywords: annatto; norbixin; bixin; whey; cheese
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2014 journal article
THE PERCEPTION OF CREAMINESS IN SOUR CREAM
JOURNAL OF SENSORY STUDIES, 29(4), 248–257.
Source: Web Of Science
Added: August 6, 2018
2014 review
THE USE OF QUALITATIVE RESEARCH METHODS IN QUANTITATIVE SCIENCE: A REVIEW
[Review of ]. JOURNAL OF SENSORY STUDIES, 29(4), 234–247.
Source: Web Of Science
Added: August 6, 2018
2014 review
The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability
[Review of ]. JOURNAL OF FOOD SCIENCE, 79(4), R452–R459.
author keywords: dairy powders; flavor; free fat; lipid oxidation; spray drying
Source: Web Of Science
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–C24.
author keywords: flavor; free fat; whey protein
Source: Web Of Science
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.
author keywords: spray-dried whey powder; off-flavor; pre-acidification; whey protein concentrate
Source: Web Of Science
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.
author keywords: permeate; salty taste; sodium
Source: Web Of Science
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.
author keywords: cheese; low fat; micellar casein concentrate
Source: Web Of Science
Added: August 6, 2018
2013 journal article
Cold enzymatic bleaching of fluid whey
JOURNAL OF DAIRY SCIENCE, 96(12), 7404–7413.
author keywords: whey; lactoperoxidase; flavor; bleach
Source: Web Of Science
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.
author keywords: flavor; bleaching; milk serum protein; native whey protein
Source: Web Of Science
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.
Source: Web Of Science
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.
author keywords: whey protein isolate; flavor; acidification/heat treatment; lecithin
Source: Web Of Science
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.
author keywords: chocolate milk; flavor; consumer preference
Source: Web Of Science
Added: August 6, 2018
2013 review
Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients
[Review of ]. JOURNAL OF DAIRY SCIENCE, 96(8), 4773–4783.
author keywords: dairy ingredient; enzyme; flavor
Source: Web Of Science
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–S328.
author keywords: carbonated beverages; external preference mapping; lemon-lime soda; sweeteners
Source: Web Of Science
Added: August 6, 2018
2013 journal article
Sensory properties and drivers of liking for Greek yogurts
JOURNAL OF DAIRY SCIENCE, 96(12), 7454–7466.
author keywords: yogurt; Greek; flavor; sensory property
Source: Web Of Science
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–R137.
author keywords: fenton reaction; hydrogen peroxide; iron; lactoperoxidase; whey
Source: Web Of Science
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–C1542.
author keywords: annatto; bleaching; whey
Source: Web Of Science
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.
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Alternative Bleaching Methods for Cheddar Cheese Whey
JOURNAL OF FOOD SCIENCE, 77(7), C818–C823.
author keywords: alternatives; bleaching; whey protein concentrate
Source: Web Of Science
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–S287.
author keywords: bioactive peptides; bitter inhibition; protein beverages; whey protein hydrolysate
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling
JOURNAL OF FOOD SCIENCE, 77(9), S307–S313.
author keywords: kano analysis; nutrition labeling; sodium reduction
Source: Web Of Science
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.
Source: Web Of Science
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.
author keywords: Caramel; cheese; electromyography; jaw tracking; oral processing; texture
Source: Web Of Science
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.
author keywords: bleaching; whey protein; flavor
Source: Web Of Science
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.
author keywords: whey; bleach; norbixin; flavor
Source: Web Of Science
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.
Source: Web Of Science
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–C804.
author keywords: bleach; norbixin; storage; whey
Source: Web Of Science
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.
author keywords: Texture; Oral processing; Microstructure; Sensory perception; Fracture
Source: Web Of Science
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: Web Of Science
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.
author keywords: Microstructure; Sensory perception; Mixed gels; Texture; Fracture mechanism
Source: Web Of Science
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.
author keywords: whey; flavor; bleaching; lactoperoxidase
Source: Web Of Science
Added: August 6, 2018
2011 review
A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS
[Review of ]. JOURNAL OF TEXTURE STUDIES, 42(2), 103–129.
author keywords: Fracture mechanics; oral mechanoreceptors; oral processing; rheology; sensory analysis; texture
Source: Web Of Science
Added: August 6, 2018
2011 article
Application of Sensory and Instrumental Volatile Analyses to Dairy Products
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 395–421.
author keywords: descriptive sensory; flavor chemistry; instrumental analysis; sensory analysis; whey protein
Source: Web Of Science
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.
Source: Web Of Science
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–C1194.
author keywords: Cheddar; flavor chemistry; gas chromatography-olfactometry; liquid whey; Mozzarella
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.
Source: Web Of Science
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.
author keywords: whey protein; retentate; storage; flavor
Source: Web Of Science
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–S361.
author keywords: culture; flavor; lipid oxidation; volatile compounds; whey
Source: Web Of Science
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.
author keywords: whey; benzoic acid; bleach; flavor
Source: Web Of Science
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.
author keywords: sodium chloride; sensory; reduction; food application
Source: Web Of Science
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.
author keywords: annatto; flavor; starter culture; whey protein
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Characterization of Flavor of Whey Protein Hydrolysates
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(10), 6318–6327.
author keywords: Whey protein hydrolysate; enzymatic hydrolysis; degree of hydrolysis; bitter taste; whey protein flavor
Source: Web Of Science
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.
author keywords: serum protein; whey protein; composition; flavor
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages
JOURNAL OF FOOD SCIENCE, 75(9), S513–S521.
author keywords: astringency; flavor; whey protein
Source: Web Of Science
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.
Source: Web Of Science
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.
Source: Web Of Science
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.
Source: Web Of Science
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.
author keywords: cheese; fat reduction; low fat; flavor chemistry
Source: Web Of Science
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.
Source: NC State University Libraries
Added: August 6, 2018
2010 article
Invited review: Annatto usage and bleaching in dairy foods
Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2010, September). JOURNAL OF DAIRY SCIENCE, Vol. 93, pp. 3891–3901.
author keywords: annatto; bleach; flavor; whey
Source: Web Of Science
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–S526.
author keywords: acceptance; children; cow's milk; lactose free
Source: Web Of Science
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.
author keywords: astringency; beta-lactoglobulin; saliva
Source: Web Of Science
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.
author keywords: whey protein; beverage; astringency
Source: Web Of Science
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.
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.
Source: Web Of Science
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.
Source: Web Of Science
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–C569.
author keywords: antioxidant; Cheddar; liquid whey; Mozzarella
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2009 journal article
CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE
JOURNAL OF SENSORY STUDIES, 24(6), 902–921.
Source: Web Of Science
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.
author keywords: whey protein; serum protein; flavor; microfiltration
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.
author keywords: cottage cheese; preference mapping; qualitative multivariate analysis; home usage test
Source: Web Of Science
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.
author keywords: Juglans; aroma; flavor; nuts; sensory attributes; texture
Source: Web Of Science
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.
author keywords: whole milk powder; flavor; storage; dried dairy ingredient
Source: Web Of Science
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.
Source: Web Of Science
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–S169.
author keywords: organic acid; pH; protonated; undissociated
Source: Web Of Science
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–S343.
author keywords: flavor; milk powder; storage; whole milk powder
Source: Web Of Science
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.
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.
author keywords: aged cheddar cheese; flavor; preference mapping
Source: Web Of Science
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–S239.
author keywords: flavor; IR; pattern recognition; sensory; Swiss cheese
Source: Web Of Science
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–S218.
author keywords: cheese sauce; cluster analysis; drivers of liking; partial least squares regression
Source: Web Of Science
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.
Source: Web Of Science
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–S29.
author keywords: agglomeration; flavor; storage; whey protein; WPC; WPI
Source: Web Of Science
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.
author keywords: cheese; texture; rheology; low fat
Source: Web Of Science
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.
author keywords: whey protein concentrate; solid-phase microextraction; flavor; bleach
Source: Web Of Science
Added: August 6, 2018
2008 journal article
ADSA® Presidential Report
Journal of Dairy Science, 91(12), 4892–4894.
Source: Crossref
Added: January 14, 2021
2008 journal article
Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese
JOURNAL OF FOOD SCIENCE, 73(9), C632–C638.
author keywords: alkylmethoxypyrazines; cheese flavor; earthy/bell pepper flavor
Source: Web Of Science
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.
author keywords: peanuts; fruity fermented; off-flavor; sensory analysis; GC-O; instrumental analysis
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.
author keywords: consumer acceptance; lexicon; mild Cheddar cheese; preference mapping
Source: Web Of Science
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.
Source: Web Of Science
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.
Source: Web Of Science
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–S208.
author keywords: cheddar cheese; descriptive analysis; flavor; regional differences; US Cheddar cheese
Source: Web Of Science
Added: August 6, 2018
2008 article
Developments in dairy foods sensory science and education: From student contests to impact on product quality
Bodyfelt, F. W., Drake, M. A., & Rankin, S. A. (2008, July). INTERNATIONAL DAIRY JOURNAL, Vol. 18, pp. 729–734.
Source: Web Of Science
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.
author keywords: stirred curd; milled curd; Cheddar cheese; proteolysis
Source: Web Of Science
Added: August 6, 2018
2008 article
Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese
DAIRY SCIENCE & TECHNOLOGY, Vol. 88, pp. 525–536.
author keywords: cheese; Chihuahua cheese; rheology; sensory
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Factors regulating astringency of whey protein beverages
JOURNAL OF DAIRY SCIENCE, 91(7), 2553–2560.
author keywords: astringency; saliva; whey protein
Source: Web Of Science
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.
author keywords: Swiss cheese; descriptive analysis; consumer liking; partial least squares regression
Source: Web Of Science
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.
author keywords: Swiss cheese; adjunct culture; Lactobacillus casei; citrate
Source: Web Of Science
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.
author keywords: butter; storage; butter quality; oxidative stability
Source: Web Of Science
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–S359.
author keywords: cucumber; flavor; organic acid; pH; protonated acid; undissociated acid
Source: Web Of Science
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.
author keywords: 291-kilogram block; flavor development; texture development
Source: Web Of Science
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.
author keywords: milk; flavor; pasture; sensory
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Chocolate milk and the Hispanic consumer
JOURNAL OF FOOD SCIENCE, 72(9), S666–S675.
author keywords: chocolate milk; consumer preference; ethnic preferences; Hispanic
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses
Journal of Dairy Research, 74(4), 468–477.
author keywords: goats' cheeses; non-starter lactic acid bacteria; proteolysis; volatile components; sensory analysis
Source: Crossref
Added: January 14, 2021
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.
author keywords: butter; flavor; aroma; storage; wrapping material; styrene migration
Source: Web Of Science
Added: August 6, 2018
2007 book
Flavor of dairy products
In ACS Symposium Series (Vol. 971).
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.
author keywords: butter; flavor; consumer preference; segmentation
Source: Web Of Science
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.
Source: Web Of Science
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.
author keywords: thermal processing; cooked off-flavors; soy milk; UHT; storage effect; color
Source: Web Of Science
Added: August 6, 2018
2007 review
Invited review: Sensory analysis of dairy foods
[Review of ]. JOURNAL OF DAIRY SCIENCE, 90(11), 4925–4937.
author keywords: sensory analysis; sensory methods; flavor; texture
Source: Web Of Science
Added: August 6, 2018
2007 review
Invited review: Sensory and mechanical properties of cheese texture
[Review of ]. JOURNAL OF DAIRY SCIENCE, 90(4), 1611–1624.
author keywords: texture; sensory analysis; mechanical properties; rheology
Source: Web Of Science
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.
author keywords: preference; yogurt; drinkable yogurt; ethnic foods
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Recovery and detection of Vibrio vulnificus during cold storage
FOOD MICROBIOLOGY, 24(6), 664–670.
author keywords: V. vulnificus; cold storage; cell recovery
Source: Web Of Science
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–S434.
author keywords: descriptive analysis; flavor; soy protein; whey protein
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.
author keywords: basic tastes; Cheddar; cheese; Swiss cheese; umami
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Characterization of a cabbage off-flavor in whey protein isolate
JOURNAL OF FOOD SCIENCE, 71(2), C86–C90.
author keywords: whey protein isolate; off-flavor; dimethyl trisulfide; GCO; SPME
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Characterization of aroma-active compounds in microwave blanched peanuts
JOURNAL OF FOOD SCIENCE, 71(9), C513–C520.
author keywords: gas chromatography-olfactometry; microwave; off-flavor; peanut; threshold
Sources: Web Of Science, ORCID
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.
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.
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.
author keywords: Strecker aldehyde; Cheddar cheese flavor; adjunct culture; Lactococcus lactis
Source: Web Of Science
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.
author keywords: reduced-fat cheese; sensory analysis; gas chromatography/olfactometry
Source: Web Of Science
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.
Source: Web Of Science
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.
Sources: Web Of Science, ORCID
Added: August 6, 2018
2006 journal article
Mexican Chihuahua cheese: Sensory profiles of young cheese
JOURNAL OF DAIRY SCIENCE, 89(10), 3729–3738.
author keywords: Hispanic-style cheese; flavor; texture; raw milk
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Sensory properties of whey and soy proteins
JOURNAL OF FOOD SCIENCE, 71(6), S447–S455.
author keywords: descriptive analysis; sensory analysis; soy protein; whey protein
Source: Web Of Science
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.
Source: Web Of Science
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.
author keywords: agar; fracture; gels; large-strain; sensory; texture
Source: Web Of Science
Added: August 6, 2018
2006 review
Stress response of Escherichia coli
[Review of ]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 5(3), 52–64.
Source: Web Of Science
Added: August 6, 2018
2006 article
Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture
FOOD HYDROCOLLOIDS, Vol. 20, pp. 196–203.
author keywords: sensory; rheology; agarose; gels; texture
Source: Web Of Science
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.
Source: Web Of Science
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.
author keywords: PCR; bacterial concentration; pathogen detection; Listeria; deli salad
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.
Source: Web Of Science
Added: August 6, 2018
2005 review
A hypothesis for the chemical basis for perception of sour taste
[Review of ]. JOURNAL OF FOOD SCIENCE, 70(2), R44–R48.
author keywords: undissociated; organic; acids; protonated; sour taste
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Acid adaptation of Vibrio vulnificus and subsequent impact on stress tolerance
FOOD MICROBIOLOGY, 22(4), 301–309.
author keywords: Vibrio vulnificus; stress; acid adaptation
Source: Web Of Science
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.
author keywords: cheddar cheese flavor; GC-O; sensory analysis; threshold determination; model systems
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Characterization of dried whey protein concentrate and isolate flavor
JOURNAL OF DAIRY SCIENCE, 88(11), 3826–3839.
author keywords: whey protein concentrate; whey protein isolate; flavor
Source: Web Of Science
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.
author keywords: sensory analysis; cheese flavour; international; cross-cultural
Source: Web Of Science
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.
author keywords: ultra-high temperature; microwave; sulfhydryl oxidase; sensory
Sources: Web Of Science, ORCID
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.
author keywords: peanut flavor; sensory analysis; descriptive analysis; consumer evaluation
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Design of a beverage from whey permeate
Journal of Food Science, 70(4), S277–285.
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.
author keywords: goat cheese; organic acids; sensory score; correlations
Source: Web Of Science
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.
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.
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.
Source: Web Of Science
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–S431.
author keywords: skim milkpowder; flavor; ingredient applications
Source: Web Of Science
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.
author keywords: caseins; peptide; bitter taste; caffeine; quinine sulfate; sensory threshold analysis; descriptive sensory analysis
Source: Web Of Science
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.
Source: NC State University Libraries
Added: August 6, 2018
2004 review
ADSA Foundation Scholar Award: Defining dairy flavors
[Review of ]. Journal of Dairy Science, 87(4), 777–784.
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.
author keywords: Cheddar cheese; cheese flavor; nutty flavor; Strecker aldehyde
Source: Web Of Science
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.
author keywords: MSG; acid; salt; E-coli O15 : H7
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures
JOURNAL OF SENSORY STUDIES, 19(1), 1–13.
Source: Web Of Science
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.
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.
author keywords: adjunct culture; volatile free fatty acids
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Preference mapping of cheddar cheese with varying maturity levels
JOURNAL OF DAIRY SCIENCE, 87(1), 11–19.
author keywords: cheese flavor; sensory analysis; descriptive analysis; preference mapping
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Preference mapping of commercial chocolate milks
Journal of Food Science, 69(9), S406–413.
Source: NC State University Libraries
Added: August 6, 2018
2004 journal article
Quantifying fluid food texture
JOURNAL OF TEXTURE STUDIES, 35(6), 643–657.
Source: Web Of Science
Added: August 6, 2018
2004 review
Real-time nucleic acid-based detection methods for pathogenic bacteria in food
[Review of ]. JOURNAL OF FOOD PROTECTION, 67(4), 823–832.
Source: Web Of Science
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.
author keywords: yeast extract; NSLAB; reduced-fat cheddar
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 36(1), 13–20.
author keywords: cheese; electronic nose; sensory analysis
Source: Web Of Science
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.
Ed(s): H. K. R. 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.
author keywords: whey; flavor; GCO; AEDA
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Characteristic aroma components of rennet casein
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(23), 6797–6801.
author keywords: rennet casein; odor; aroma; volatile; gas chromatography-olfactometry
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Consumer attitudes and acceptability of soy-fortified yogurts
JOURNAL OF FOOD SCIENCE, 68(3), 1118–1122.
author keywords: soy; soy protein; acceptability; dairy foods; yogurt
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Descriptive analysis of caramel texture
JOURNAL OF SENSORY STUDIES, 18(4), 277–289.
Source: Web Of Science
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.
Source: Web Of Science
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.
Source: Web Of Science
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.
author keywords: whey flavor; starter culture; oxidative stability
Source: Web Of Science
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.
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.
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.
author keywords: liquid milk; protein concentrate; reduced-fat Cheddar
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Relationships among rheological and sensorial properties of young cheeses
JOURNAL OF DAIRY SCIENCE, 86(10), 3054–3067.
author keywords: cheese; texture; rheology; sensory
Source: Web Of Science
Added: August 6, 2018
2003 article
Sensory and mechanical aspects of cheese texture
INTERNATIONAL DAIRY JOURNAL, Vol. 13, pp. 585–591.
author keywords: sensory texture; rheological properties; fracture properties; cheese
Source: Web Of Science
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.
author keywords: soy protein isolate; ice cream; low-fat; flavor; volatile analysis
Source: Web Of Science
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.
author keywords: smoking; Cheddar cheese; proteolysis
Source: Web Of Science
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.
Source: NC State University Libraries
Added: August 6, 2018
2002 review
Aeromonas species in foods
[Review of ]. JOURNAL OF FOOD PROTECTION, 65(3), 575–582.
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Cross validation of a sensory language for cheddar cheese
JOURNAL OF SENSORY STUDIES, 17(3), 215–227.
Source: Web Of Science
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.
Source: Web Of Science
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.
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Sensory aroma characteristics of milk spoilage by Pseudomonas species
JOURNAL OF FOOD SCIENCE, 67(1), 448–454.
author keywords: shelf life; spoilage; sensory analysis; pseudomonas; off-flavors
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Sensory aroma characteristics of milk spoilage by Pseudomonas species
JOURNAL OF FOOD SCIENCE, 67(2), 861–867.
author keywords: shelf life; spoilage; sensory analysis; pseudomonas; off-flavors
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Stress response of Aeromonas hydrophila following environmental challenges
Food Microbiology, 19(4), 285–293.
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
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 35(4), 305–314.
author keywords: vane rheology; uniaxial compression; texture profile analysis; multivariate analysis
Source: Web Of Science
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.
author keywords: nonfat dry milk; AEDA; flavor, gas chromatography-olfactometry; gas chromatography-mass spectrometry
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Aroma-active components of nonfat dry milk
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(6), 2948–2953.
author keywords: nonfat dry milk; AEDA; FD factor; gas chromatography-olfactometry; gas chromatography-mass spectrometry
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Characteristic aroma components of British farmhouse cheddar cheese
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(3), 1382–1387.
author keywords: British Farmhouse Cheddar cheese; cheese flavor; p-cresol; alkylmethoxypyrazines; aroma extract dilution analysis
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Development of a descriptive language for cheddar cheese
JOURNAL OF FOOD SCIENCE, 66(9), 1422–1427.
author keywords: cheddar; cheese; descriptive analysis; language; sensory evaluation
Source: Web Of Science
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.
Source: Web Of Science
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.
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Lecithin associated off-aromas in fermented milk
JOURNAL OF FOOD SCIENCE, 66(4), 517–523.
author keywords: lecithin; lactic acid fermentation; off-flavors; 2,4-decadienal; hydrogen peroxide
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Lipid oxidation of deoiled soy lecithin by lactic acid bacteria
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 34(7), 462–468.
author keywords: soy lecithin; lactic acid bacteria; lipid oxidation; 2,4-alkadienals
Source: Web Of Science
Added: August 6, 2018
2000 journal article
Molecular beacon polymerase chain reaction detection of Escherichia coli O157 : H7 in milk
JOURNAL OF FOOD PROTECTION, 63(7), 855–859.
Source: Web Of Science
Added: August 6, 2018
2000 journal article
Soy protein fortification affects sensory, chemical, and microbiological properties of dairy yogurts
JOURNAL OF FOOD SCIENCE, 65(7), 1244–1247.
author keywords: soy; soy protein concentrate; yogurt; fortification; nutraceutical
Source: Web Of Science
Added: August 6, 2018
2000 journal article
Survival of Escherichia coli O157 : H7 in buttermilk as affected by contamination point and storage temperature
JOURNAL OF FOOD PROTECTION, 63(4), 441–444.
Source: Web Of Science
Added: August 6, 2018