MaryAnne Drake

Pranata, J., Hoyt, H., Drake, M. A., & Barbano, D. M. (2024, February). Effect of dipotassium phosphate addition and heat on proteins and minerals in milk protein beverages. JOURNAL OF DAIRY SCIENCE, Vol. 107, pp. 695–710. https://doi.org/10.3168/jds.2023-23768

Hernandez, A. J., Truong, T., Barbano, D. M., & Drake, M. A. (2024, January). Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical properties. JOURNAL OF DAIRY SCIENCE, Vol. 107, pp. 169–183. https://doi.org/10.3168/jds.2023-23715

Lin, Y., Maloney, K., Drake, M., & Zheng, H. (2024). Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception. FOOD HYDROCOLLOIDS, 150. https://doi.org/10.1016/j.foodhyd.2023.109652

Keefer, H. R. M., Rovai, D., & Drake, M. A. (2023, February 15). A Timely Application-Temporal methods, past, present, and future. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16491

Best, A. R., Racette, C. M., & Drake, M. A. (2023, February 27). Consumer perception of restaurant and ready-to-eat cheese dips. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16498

Liu, Y., Keefer, H., Watson, M., & Drake, M. A. (2023, November 22). Consumer perception of whole watermelons. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16843

Hoyt, H. M., Pranata, J., Barbano, D. M., & Drake, M. A. (2023). Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color. JOURNAL OF DAIRY SCIENCE, 106(6), 3884–3899. https://doi.org/10.3168/jds.2022-22887

Pranata, J., Dunn, M., Drake, M., & Barbano, D. M. (2023). Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate. JOURNAL OF DAIRY SCIENCE, 106(12), 8331–8340. https://doi.org/10.3168/jds.2023-23595

Keefer, H., Racette, C., & Drake, M. (2023, November 22). Factors influencing consumer motivations for protein choice. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16805

Liu, Y., Cadwallader, D. C., & Drake, M. A. (2023). Identification of predominant aroma components of dried pea protein concentrates and isolates. FOOD CHEMISTRY, 406. https://doi.org/10.1016/j.foodchem.2022.134998

Racette, C. M., Nishku, S., & Drake, M. A. (2023). Parental perception of children's school lunch milk. JOURNAL OF DAIRY SCIENCE, 106(10), 6771–6788. https://doi.org/10.3168/jds.2023-23326

Drake, M. A., Watson, M. E., & Liu, Y. (2023). [Review of Sensory Analysis and Consumer Preference: Best Practices]. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 14, 427–448. https://doi.org/10.1146/annurev-food-060721-023619

Cadwallader, D. C., Gerard, P. D., & Drake, M. A. (2023). The role of packaging on the flavor of fluid milk. JOURNAL OF DAIRY SCIENCE, 106(1), 151–167. https://doi.org/10.3168/jds.2022-22060

Keefer, H. M., Sipple, L. R., Carter, B. G., Barbano, D. M., & Drake, M. A. (2022). Children's perceptions of fluid milk with varying levels of milkfat. JOURNAL OF DAIRY SCIENCE, 105(4), 3004–3018. https://doi.org/10.3168/jds.2021-20826

Sipple, L. R., Racette, C. M., Schiano, A. N., & Drake, M. A. (2022). Consumer perception of ice cream and frozen desserts in the "better-for-you" category. JOURNAL OF DAIRY SCIENCE, 105(1), 154–169. https://doi.org/10.3168/jds.2021-21029

Racette, C. M., & Drake, M. A. (2022). Consumer perception of natural hot-pepper cheeses. JOURNAL OF DAIRY SCIENCE, 105(3), 2166–2179. https://doi.org/10.3168/jds.2021-20808

Whitt, D. M., Pranata, J., Carter, B. G., Barbano, D. M., & Drake, M. A. (2022). 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. https://doi.org/10.3168/jds.2021-21621

Rizzo, P. V., Del Toro-Gipson, R. S., Cadwallader, D. C., & Drake, M. A. (2022). Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke. JOURNAL OF DAIRY SCIENCE, 105(7), 5622–5640. https://doi.org/10.3168/jds.2021-21697

Schiano, A. N., Nishku, S., Racette, C. M., & Drake, M. A. (2022). Parents' implicit perceptions of dairy milk and plant-based milk alternatives. JOURNAL OF DAIRY SCIENCE, 105(6), 4946–4960. https://doi.org/10.3168/jds.2021-21626

Li, N., Choi, I., Vuia-Riser, J., Carter, B., Drake, M. A., & Zhong, Q. (2022). Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage. JOURNAL OF DAIRY SCIENCE, 105(5), 3926–3938. https://doi.org/10.3168/jds.2021-21389

Li, B., Waldron, D. S., Drake, M. A., Lyne, J., Kelly, A. L., & McSweeney, P. L. H. (2022). Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture. INTERNATIONAL DAIRY JOURNAL, 129. https://doi.org/10.1016/j.idairyj.2022.105346

Keefer, H. M., Harwood, W. S., Castura, J. C., & Drake, M. A. (2022, May 23). Temporal ranking for characterization and improved discrimination of protein beverages. JOURNAL OF SENSORY STUDIES. https://doi.org/10.1111/joss.12751

Harwood, W. S., & Drake, M. A. (2021). Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages. JOURNAL OF SENSORY STUDIES, 36(3). https://doi.org/10.1111/joss.12644

Sipple, L. R., Schiano, A. N., Cadwallader, D. C., & Drake, M. A. (2021). Child preferences and perceptions of fluid milk in school meal programs. JOURNAL OF DAIRY SCIENCE, 104(5), 5303–5318. https://doi.org/10.3168/jds.2020-19546

Schiano, A. N., Gerard, P. D., & Drake, M. A. (2021). Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable? JOURNAL OF DAIRY SCIENCE, 104(12), 12427–12442. https://doi.org/10.3168/jds.2021-20589

Del Toro-Gipson, R. S., Rizzo, P., Hanson, D. J., & Drake, M. A. (2021). Consumer perception of smoked Cheddar cheese. JOURNAL OF DAIRY SCIENCE, 104(2), 1560–1575. https://doi.org/10.3168/jds.2020-18711

Meals, S. E., Harwood, W. S., & Drake, M. A. (2021). Consumer perceptions of anticake agents on shredded Cheddar cheese. JOURNAL OF DAIRY SCIENCE, 104(1), 281–294. https://doi.org/10.3168/jds.2020-19052

Schiano, A. N., & Drake, M. A. (2021). Consumer understanding of fluid milk and cheese processing and composition. JOURNAL OF DAIRY SCIENCE, 104(8), 8644–8660. https://doi.org/10.3168/jds.2020-20057

Carter, B., DiMarzo, L., Pranata, J., Barbano, D. M., & Drake, M. A. (2021). Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes. JOURNAL OF DAIRY SCIENCE, 104(7), 7534–7543. https://doi.org/10.3168/jds.2020-18698

Carter, B., DiMarzo, L., Pranata, J., Barbano, D. M., & Drake, M. A. (2021). Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes. JOURNAL OF DAIRY SCIENCE, 104(8), 8630–8643. https://doi.org/10.3168/jds.2020-18771

Carter, B. G., & Drake, M. A. (2021). Influence of oral movement, particle size, and zeta potential on astringency of whey protein. JOURNAL OF SENSORY STUDIES, 36(3). https://doi.org/10.1111/joss.12652

Carter, B. G., Cheng, N., Kapoor, R., Meletharayil, G. H., & Drake, M. A. (2021). [Review of Invited review: Microfiltration-derived casein and whey proteins from milk]. JOURNAL OF DAIRY SCIENCE, 104(3), 2465–2479. https://doi.org/10.3168/jds.2020-18811

Schiano, A. N., & Drake, M. A. (2021). [Review of Invited review: Sustainability: Different perspectives, inherent conflict]. JOURNAL OF DAIRY SCIENCE, 104(11), 11386–11400. https://doi.org/10.3168/jds.2021-20360

Reddy, T. R., Overmyer, K. A., Coon, J. J., Drake, M. A., Horiba, T., & Rankin, S. A. (2021). Metabolomic Biomarkers Differentiate Soy Sauce Freshness under Conditions of Accelerated Storage. JOURNAL OF FOOD QUALITY, 2021. https://doi.org/10.1155/2021/6650990

Choi, I., Li, N., Vuia-Riser, J., Carter, B., Drake, M. A., & Zhong, Q. (2021). Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage. LWT-FOOD SCIENCE AND TECHNOLOGY, 147. https://doi.org/10.1016/j.lwt.2021.111656

Vogel, K. G., III, Carter, B. G., Cheng, N., Barbano, D. M., & Drake, M. A. (2021). Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor. JOURNAL OF DAIRY SCIENCE, 104(10), 10640–10653. https://doi.org/10.3168/jds.2021-20522

Liu, Y., Del Toro-Gipson, R. S., & Drake, M. A. (2021, August 9). Sensory properties and consumer acceptance of ready-to-drink vanilla protein beverages. JOURNAL OF SENSORY STUDIES. https://doi.org/10.1111/joss.12704

Keefer, H. R. M., Harwood, W. S., Ennis, D., & Drake, M. A. (2021, August 9). The effect of carrier on consumer liking of soy sauce. JOURNAL OF SENSORY STUDIES. https://doi.org/10.1111/joss.12700

Dunn, M., Barbano, D. M., & Drake, M. A. (2021). Viscosity changes and gel formation during storage of liquid micellar casein concentrates. JOURNAL OF DAIRY SCIENCE, 104(12), 12263–12273. https://doi.org/10.3168/jds.2021-20658

C. Garvey, E., Sander, T., Tom F. O'Callaghan, Drake, M. A., Fox, S., G. O'Sullivan, M., … Kilcawley, K. N. (2020). A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems. FOODS, 9(12). https://doi.org/10.3390/foods9121767

Cheng, Z., O'Sullivan, M. G., Kerry, J. P., Drake, M. A., Miao, S., Kaibo, D., & Kilcawley, K. N. (2020). A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets. FOOD RESEARCH INTERNATIONAL, 138. https://doi.org/10.1016/j.foodres.2020.109749

Zhang, M. T., Jo, Y., Lopetcharat, K., & Drake, M. A. (2020). 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. https://doi.org/10.3168/jds.2019-17260

Harwood, W. S., McLean, K. G., Ennis, J. M., Ennis, D. M., & Drake, M. A. (2020). Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees. JOURNAL OF SENSORY STUDIES, 35(3). https://doi.org/10.1111/joss.12563

Rizzo, P. V., Harwood, W. S., & Drake, M. A. (2020). Consumer desires and perceptions of lactose-free milk. JOURNAL OF DAIRY SCIENCE, 103(8), 6950–6966. https://doi.org/10.3168/jds.2019-17940

Schiano, A. N., Harwood, W. S., Gerard, P. D., & Drake, M. A. (2020). Consumer perception of the sustainability of dairy products and plant-based dairy alternatives. JOURNAL OF DAIRY SCIENCE, 103(12), 11228–11243. https://doi.org/10.3168/jds.2020-18406

Meals, S. E., Schiano, A. N., & Drake, M. A. (2020). Drivers of liking for Cheddar cheese shreds. JOURNAL OF DAIRY SCIENCE, 103(3), 2167–2185. https://doi.org/10.3168/jds.2019-16911

Harwood, W. S., Parker, M. N., & Drake, M. A. (2020). Influence of ethanol concentration on sensory perception of rums using temporal check-all-that-apply. JOURNAL OF SENSORY STUDIES, 35(1). https://doi.org/10.1111/joss.12546

Carter, B. G., Foegeding, E. A., & Drake, M. A. (2020). [Review of Invited review: Astringency in whey protein beverages]. JOURNAL OF DAIRY SCIENCE, 103(7), 5793–5804. https://doi.org/10.3168/jds.2020-18303

Sipple, L. R., Barbano, D. M., & Drake, M. A. (2020). [Review of Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States]. JOURNAL OF DAIRY SCIENCE, 103(9), 7639–7654. https://doi.org/10.3168/jds.2020-18216

Keefer, H. R. M., Nishku, S., Gerard, P. D., & Drake, M. A. (2020). Role of sweeteners on temporality and bar hardening of protein bars. JOURNAL OF DAIRY SCIENCE, 103(7), 6032–6053. https://doi.org/10.3168/jds.2019-17995

Del Toro-Gipson, R. S., Rizzo, P. V., Hanson, D. J., & Drake, M. A. (2020). Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor. JOURNAL OF SENSORY STUDIES, 35(3). https://doi.org/10.1111/joss.12564

Harwood, W. S., & Drake, M. A. (2020). The influence of automatic associations on preference for milk type. JOURNAL OF DAIRY SCIENCE, 103(12), 11218–11227. https://doi.org/10.3168/jds.2020-19037

Harwood, W. S., Carter, B. G., Cadwallader, D. C., & Drake, M. A. (2020). The role of heat treatment in light oxidation of fluid milk. JOURNAL OF DAIRY SCIENCE, 103(12), 11244–11256. https://doi.org/10.3168/jds.2020-18933

McCain-Keefer, H. R., Meals, S., & Drake, M. A. (2020). The sensory properties and consumer acceptance of cold brew coffee. JOURNAL OF SENSORY STUDIES, 35(6). https://doi.org/10.1111/joss.12604

Harwood, W. S., & Drake, M. A. (2020). Validation of fluid milk consumer segments using qualitative multivariate analysis. JOURNAL OF DAIRY SCIENCE, 103(11), 10036–10047. https://doi.org/10.3168/jds.2019-17797

Wagoner, T. B., Cakir-Fuller, E., Shingleton, R., Drake, M. A., & Foegeding, E. A. (2020). Viscosity drives texture perception of protein beverages more than hydrocolloid type. JOURNAL OF TEXTURE STUDIES, 51(1), 78–91. https://doi.org/10.1111/jtxs.12471

Wherry, B. M., Jo, Y., & Drake, M. A. (2019). Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products. JOURNAL OF DAIRY SCIENCE, 102(5), 3868–3878. https://doi.org/10.3168/jds.2018-15714

Speight, K. C., Schiano, A. N., Harwood, W. S., & Drake, M. A. (2019). Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis. JOURNAL OF DAIRY SCIENCE, 102(8), 6971–6986. https://doi.org/10.3168/jds.2018-16209

Schiano, A. N., Jo, Y., Barbano, D. M., & Drake, M. A. (2019). Does vitamin fortification affect light oxidation in fluid skim milk? JOURNAL OF DAIRY SCIENCE, 102(6), 4877–4890. https://doi.org/10.3168/jds.2018-15594

Cheng, N., Barbano, D. M., & Drake, M. A. (2019). 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. https://doi.org/10.3168/jds.2018-15739

Cheng, N., Barbano, D. M., & Drake, M. A. (2019). Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages. JOURNAL OF DAIRY SCIENCE, 102(10), 8670–8690. https://doi.org/10.3168/jds.2018-16179

Koc, H., Drake, M. A., Vinyard, C. J., Essick, G., Velde, F., & Foegeding, E. A. (2019). Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture. FOOD HYDROCOLLOIDS, 94, 311–325. https://doi.org/10.1016/j.foodhyd.2019.03.018

Stout, M., & Drake, M. A. (2019). Flavor Aspects of Whey Protein Ingredients. WHEY PROTEINS: FROM MILK TO MEDICINE, pp. 377–406. https://doi.org/10.1016/B978-0-12-812124-5.00011-4

Drake, M. D., Peterson, M. N., Griffith, E. H., Olfenbuttel, C., Moorman, C. E., & Deperno, C. S. (2019). Hunting interacts with socio-demographic predictors of human perceptions of urban coyotes. WILDLIFE SOCIETY BULLETIN, 43(3), 447–454. https://doi.org/10.1002/wsb.993

Jo, Y., Carter, B. G., Barbano, D. M., & Drake, M. A. (2019). Identification of the source of volatile sulfur compounds produced in milk during thermal processing. JOURNAL OF DAIRY SCIENCE, 102(10), 8658–8669. https://doi.org/10.3168/jds.2019-16607

Schiano, A. N., Benoist, D. M., & Drake, M. A. (2019). 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. https://doi.org/10.3168/jds.2018-15546

Wagoner, T. B., Cakir-Fuller, E., Drake, M. A., & Foegeding, E. A. (2019). Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration. FOOD HYDROCOLLOIDS, 94, 229–237. https://doi.org/10.1016/j.foodhyd.2019.03.010

Harwood, W. S., & Drake, M. A. (2019). Understanding implicit and explicit consumer desires for protein bars, powders, and beverages. JOURNAL OF SENSORY STUDIES, 34(3). https://doi.org/10.1111/joss.12493

Wherry, B., Barbano, D. M., & Drake, M. A. (2019). Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt. JOURNAL OF DAIRY SCIENCE, 102(10), 8768–8784. https://doi.org/10.3168/jds.2019-16247

Parker, M. N., Lopetcharat, K., & Drake, M. A. (2018). Consumer acceptance of natural sweeteners in protein beverages. JOURNAL OF DAIRY SCIENCE, 101(10), 8875–8889. https://doi.org/10.3168/jds.2018-14707

Li, Y., Joyner, H. S., Carter, B. G., & Drake, M. A. (2018). 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. https://doi.org/10.3168/jds.2017-13568

Mulcahy, E. M., Park, C. W., Drake, M. A., Mulvihill, D. M., & James A. O'Mahony. (2018). 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. https://doi.org/10.1111/1471-0307.12411

Jo, Y., Benoist, D. M., Barbano, D. M., & Drake, M. A. (2018). 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. https://doi.org/10.3168/jds.2017-14071

Cipolat-Gotet, C., Cecchinato, A., Drake, M. A., Marangon, A., Martin, B., & Bittante, G. (2018). 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. https://doi.org/10.3168/jds.2017-14342

Cheng, N., Barbano, D. M., & Drake, M. A. (2018). Hunter versus CIE color measurement systems for analysis of milk-based beverages. JOURNAL OF DAIRY SCIENCE, 101(6), 4891–4905. https://doi.org/10.3168/jds.2017-14197

Harwood, W. S., & Drake, M. A. (2018). Identification and characterization of fluid milk consumer groups. JOURNAL OF DAIRY SCIENCE, 101(10), 8860–8874. https://doi.org/10.3168/jds.2018-14855

Li, Y., Joyner, H. S., Lee, A. P., & Drake, M. A. (2018). Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors. INTERNATIONAL DAIRY JOURNAL, 78, 28–35. https://doi.org/10.1016/j.idairyj.2017.10.006

McCain, H. R., Kaliappan, S., & Drake, M. A. (2018). [Review of Invited review: Sugar reduction in dairy products]. JOURNAL OF DAIRY SCIENCE, 101(10), 8619–8640. https://doi.org/10.3168/jds.2017-14347

Jo, Y., Benoist, D. M., Ameerally, A., & Drake, M. A. (2018). Sensory and chemical properties of Gouda cheese. JOURNAL OF DAIRY SCIENCE, 101(3), 1967–1989. https://doi.org/10.3168/jds.2017-13637

Stout, M. A., Benoist, D. M., & Drake, M. A. (2018). 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. https://doi.org/10.3168/jds.2017-13092

Carter, B., Patel, H., Barbano, D. M., & Drake, M. A. (2018). 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. https://doi.org/10.3168/jds.2017-13780

Schiano, A. N., Harwood, W. S., & Drake, M. A. (2017). A 100-Year Review: Sensory analysis of milk. JOURNAL OF DAIRY SCIENCE, 100(12), 9966–9986. https://doi.org/10.3168/jds.2017-13031

McLean, K. G., Hanson, D. J., Jervis, S. M., & Drake, M. A. (2017). 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. https://doi.org/10.1111/1750-3841.13934

McCarthy, K. S., Parker, M., Ameerally, A., Drake, S. L., & Drake, M. A. (2017). 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. https://doi.org/10.3168/jds.2016-12519

McCarthy, K. S., Lopetcharat, K., & Drake, M. A. (2017). 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. https://doi.org/10.3168/jds.2016-11417

Drake, M. A., & Delahunty, C. M. (2017). Sensory Character of Cheese and Its Evaluation. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, VOL 1-2, 4TH EDITION, pp. 517–545. https://doi.org/10.1016/b978-0-12-417012-4.00020-x

Carter, B. G., Park, C. W., & Drake, M. A. (2017). 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. https://doi.org/10.3168/jds.2017-13095

Griffin, L. E., Dean, L. L., & Drake, M. A. (2017). The development of a lexicon for cashew nuts. JOURNAL OF SENSORY STUDIES, 32(1). https://doi.org/10.1111/joss.12244

Park, C. W., & Drake, M. A. (2017). The effect of homogenization pressure on the flavor and flavor stability of whole milk powder. JOURNAL OF DAIRY SCIENCE, 100(7), 5195–5205. https://doi.org/10.3168/jds.2017-12544

Yeh, E. B., Schiano, A. N., Jo, Y., Barbano, D. M., & Drake, M. A. (2017). The effect of vitamin concentrates on the flavor of pasteurized fluid milk. JOURNAL OF DAIRY SCIENCE, 100(6), 4335–4348. https://doi.org/10.3168/jds.2017-12613

Yeh, E. B., Barbano, D. M., & Drake, M. A. (2017). Vitamin Fortification of Fluid Milk. JOURNAL OF FOOD SCIENCE, 82(4), 856–864. https://doi.org/10.1111/1750-3841.13648

Campbell, C. L., Daubert, C. R., Drake, M., & Foegeding, E. A. (2016). An ISO-Protein Model Food System for Evaluating Food Texture Effects. JOURNAL OF TEXTURE STUDIES, 47(5), 377–391. https://doi.org/10.1111/jtxs.12182

Jervis, S. M., Guthrie, B., Guo, G., Worch, T., Hasted, A., & Drake, M. A. (2016). 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. https://doi.org/10.1111/joss.12188

Park, C. W., & Drake, M. A. (2016). Condensed milk storage and evaporation affect the flavor of nonfat dry milk. JOURNAL OF DAIRY SCIENCE, 99(12), 9586–9597. https://doi.org/10.3168/jds.2016-11530

Smith, S. T., Metzger, L., & Drake, M. A. (2016). Evaluation of whey, milk, and delactosed permeates as salt substitutes. JOURNAL OF DAIRY SCIENCE, 99(11), 8687–8698. https://doi.org/10.3168/jds.2016-10904

Smith, T. J., Foegeding, E. A., & Drake, M. A. (2016). Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources. JOURNAL OF FOOD SCIENCE, 81(4), C849–C857. https://doi.org/10.1111/1750-3841.13248

Smith, T. J., Campbell, R. E., Jo, Y., & Drake, M. A. (2016). Flavor and stability of milk proteins. JOURNAL OF DAIRY SCIENCE, 99(6), 4325–4346. https://doi.org/10.3168/jds.2016-10847

Mulcahy, E. M., Park, C. W., Drake, M. A., Mulvihill, D. M., & James A. O'Mahony. (2016, September). Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin. INTERNATIONAL DAIRY JOURNAL, Vol. 60, pp. 47–54. https://doi.org/10.1016/j.idairyj.2016.02.049

Misawa, N., Barbano, D. M., & Drake, M. A. (2016). 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. https://doi.org/10.3168/jds.2016-10846

Oltman, A. E., Yates, M. D., & Drake, M. A. (2016). Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption. JOURNAL OF FOOD SCIENCE, 81(6), S1495–S1505. https://doi.org/10.1111/1750-3841.13306

Lawrence, S. E., Lopetcharat, K., & Drake, M. A. (2016). Preference Mapping of Soymilk with Different US Consumers. JOURNAL OF FOOD SCIENCE, 81(2), S463–S476. https://doi.org/10.1111/1750-3841.13182

Smith, S., Smith, T. J., & Drake, M. A. (2016). Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys. JOURNAL OF DAIRY SCIENCE, 99(5), 3434–3444. https://doi.org/10.3168/jds.2015-10482

Park, C. W., Parker, M., & Drake, M. A. (2016). Short communication: The effect of liquid storage on the flavor of whey protein concentrate. JOURNAL OF DAIRY SCIENCE, 99(6), 4303–4308. https://doi.org/10.3168/jds.2016-10946

Lee, A. P., Barbano, D. M., & Drake, M. A. (2016). 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. https://doi.org/10.3168/jds.2016-11771

Hubbard, E. M., Jervis, S. M., & Drake, M. A. (2016). The effect of extrinsic attributes on liking of cottage cheese. JOURNAL OF DAIRY SCIENCE, 99(1), 183–193. https://doi.org/10.3168/jds.2015-9547

Park, C. W., Stout, M. A., & Drake, M. A. (2016). 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. https://doi.org/10.3168/jds.2016-11692

Zhang, Y., Campbell, R., Drake, M. A., & Zhong, Q. (2015). Decolorization of Cheddar cheese whey by activated carbon. JOURNAL OF DAIRY SCIENCE, 98(5), 2982–2991. https://doi.org/10.3168/jds.2014-9159

Tennant, T., Drake, M. A., & Hanson, D. J. (2015). Effect of cook method on consumer perception of bacon. Meat Science, 101, 106–107. https://doi.org/10.1016/J.MEATSCI.2014.09.023

Smith, T. J., Gerard, P. D., & Drake, M. A. (2015). 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. https://doi.org/10.3168/jds.2015-9890

Li, X. E., Jervis, S. M., & Drake, M. A. (2015). [Review of Examining Extrinsic Factors that Influence Product Acceptance: A Review]. JOURNAL OF FOOD SCIENCE, 80(5), R901–R909. https://doi.org/10.1111/1750-3841.12852

Oltman, A. E., Lopetcharat, K., Bastian, E., & Drake, M. A. (2015). Identifying Key Attributes for Protein Beverages. JOURNAL OF FOOD SCIENCE, 80(6), S1383–S1390. https://doi.org/10.1111/1750-3841.12877

Li, X. E., Lopetcharat, K., & Drake, M. A. (2015). 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. https://doi.org/10.1111/1750-3841.12835

Li, X. E., & Drake, M. A. (2015). Sensory Perception, Nutritional Role, and Challenges of Flavored Milk for Children and Adults. JOURNAL OF FOOD SCIENCE, 80(4), R665–R670. https://doi.org/10.1111/1750-3841.12828

Smith, T. J., Foegeding, E. A., & Drake, M. A. (2015). Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide. JOURNAL OF FOOD SCIENCE, 80(10), C2153–C2160. https://doi.org/10.1111/1750-3841.13000

Jervis, M. G., Smith, T. J., & Drake, M. A. (2015). 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. https://doi.org/10.3168/jds.2014-8804

Li, X. E., Lopetcharat, K., Qiu, Y., & Drake, M. A. (2015). Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis. JOURNAL OF DAIRY SCIENCE, 98(3), 1455–1466. https://doi.org/10.3168/jds.2014-8490

Qiu, Y., Smith, T. J., Foegeding, E. A., & Drake, M. A. (2015). The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate. Journal of Dairy Science, 98(9), 5862–5873. https://doi.org/10.3168/jds.2014-9174

Koc, H., Cakir, E., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M. A., … Foegeding, E. A. (2014). ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS. JOURNAL OF TEXTURE STUDIES, 45(1), 47–61. https://doi.org/10.1111/jtxs.12051

Campbell, R. E., Gerard, P. D., & Drake, M. A. (2014). Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate. JOURNAL OF DAIRY SCIENCE, 97(3), 1225–1232. https://doi.org/10.3168/jds.2013-7236

Oltman, A. E., Jervis, S. M., & Drake, M. A. (2014). Consumer Attitudes and Preferences for Fresh Market Tomatoes. JOURNAL OF FOOD SCIENCE, 79(10), S2091–S2097. https://doi.org/10.1111/1750-3841.12638

Jervis, M. G., Jervis, S. M., Guthrie, B., & Drake, M. A. (2014). DETERMINING CHILDREN'S PERCEPTIONS, OPINIONS AND ATTITUDES FOR SLICED SANDWICH BREADS. JOURNAL OF SENSORY STUDIES, 29(5), 351–361. https://doi.org/10.1111/joss.12116

McMahon, D. J., Oberg, C. J., Drake, M. A., Farkye, N., Moyes, L. V., Arnold, M. R., … Broadbent, J. R. (2014). 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. https://doi.org/10.3168/jds.2014-8071

Campbell, R. E., & Drake, M. A. (2014, October). Enzymatic bleaching in commercial colored Cheddar whey retentates. INTERNATIONAL DAIRY JOURNAL, Vol. 38, pp. 148–153. https://doi.org/10.1016/j.idairyj.2014.01.016

Li, X. E., Lopetcharat, K., & Drake, M. A. (2014). Extrinsic Attributes That Influence Parents' Purchase of Chocolate Milk for Their Children. JOURNAL OF FOOD SCIENCE, 79(7), S1407–S1415. https://doi.org/10.1111/1750-3841.12515

Campbell, R. E., Boogers, I. A. L. A., & Drake, M. A. (2014). 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. https://doi.org/10.3168/jds.2013-7415

Smith, T. J., Li, X. E., & Drake, M. A. (2014). Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey. JOURNAL OF DAIRY SCIENCE, 97(6), 3321–3327. https://doi.org/10.3168/jds.2013-7614

Jervis, S. M., Jervis, M. G., Guthrie, B., & Drake, M. A. (2014). 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. https://doi.org/10.1111/joss.12082

Jervis, S. M., Gerard, P., Drake, S., Lopetcharat, K., & Drake, M. A. (2014). THE PERCEPTION OF CREAMINESS IN SOUR CREAM. JOURNAL OF SENSORY STUDIES, 29(4), 248–257. https://doi.org/10.1111/joss.12098

Jervis, M. G., & Drake, M. A. (2014). [Review of THE USE OF QUALITATIVE RESEARCH METHODS IN QUANTITATIVE SCIENCE: A REVIEW]. JOURNAL OF SENSORY STUDIES, 29(4), 234–247. https://doi.org/10.1111/joss.12101

Park, C. W., & Drake, M. A. (2014). [Review of The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability]. JOURNAL OF FOOD SCIENCE, 79(4), R452–R459. https://doi.org/10.1111/1750-3841.12396

Park, C. W., Bastian, E., Farkas, B., & Drake, M. A. (2014). 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. https://doi.org/10.1111/1750-3841.12279

Park, C. W., Bastian, E., Farkas, B., & Drake, M. A. (2014). The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder. JOURNAL OF DAIRY SCIENCE, 97(7), 4043–4051. https://doi.org/10.3168/jds.2013-7877

Frankowski, K. M., Miracle, R. E., & Drake, M. A. (2014). The role of sodium in the salty taste of permeate. JOURNAL OF DAIRY SCIENCE, 97(9), 5356–5370. https://doi.org/10.3168/jds.2014-8057

Amelia, I., Drake, M. A., Nelson, B., & Barbano, D. M. (2013). A new method for the production of low-fat Cheddar cheese. JOURNAL OF DAIRY SCIENCE, 96(8), 4870–4884. https://doi.org/10.3168/jds.2012-6542

Campbell, R. E., & Drake, M. A. (2013). Cold enzymatic bleaching of fluid whey. JOURNAL OF DAIRY SCIENCE, 96(12), 7404–7413. https://doi.org/10.3168/jds.2013-6722

Campbell, R. E., Adams, M. C., Drake, M. A., & Barbano, D. M. (2013). Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate. JOURNAL OF DAIRY SCIENCE, 96(3), 1387–1400. https://doi.org/10.3168/jds.2012-6053

Smith, A. R., Ellison, A. L., Robinson, A. L., Drake, M., McDowell, S. A., Mitchell, J. K., … McKillip, J. L. (2013). 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. https://doi.org/10.4315/0362-028x.jfp-12-363

White, S. S., Fox, K. M., Jervis, S. M., & Drake, M. A. (2013). Influence of heating and acidification on the flavor of whey protein isolate. JOURNAL OF DAIRY SCIENCE, 96(3), 1366–1379. https://doi.org/10.3168/jds.2012-5935

Kim, M. K., Lopetcharat, K., & Drake, M. A. (2013). Influence of packaging information on consumer liking of chocolate milk. JOURNAL OF DAIRY SCIENCE, 96(8), 4843–4856. https://doi.org/10.3168/jds.2012-6399

Campbell, R. E., & Drake, M. A. (2013). [Review of Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients]. JOURNAL OF DAIRY SCIENCE, 96(8), 4773–4783. https://doi.org/10.3168/jds.2013-6598

Leksrisompong, P. P., Lopetcharat, K., Guthrie, B., & Drake, M. A. (2013). Preference Mapping of Lemon Lime Carbonated Beverages with Regular and Diet Beverage Consumers. JOURNAL OF FOOD SCIENCE, 78(2), S320–S328. https://doi.org/10.1111/1750-3841.12028

Desai, N. T., Shepard, L., & Drake, M. A. (2013). Sensory properties and drivers of liking for Greek yogurts. JOURNAL OF DAIRY SCIENCE, 96(12), 7454–7466. https://doi.org/10.3168/jds.2013-6973

Jervis, S. M., & Drake, M. A. (2013). The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems. JOURNAL OF FOOD SCIENCE, 78(2), R129–R137. https://doi.org/10.1111/1750-3841.12039

Fox, A. J., Smith, T. J., Gerard, P. D., & Drake, M. A. (2013). 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. https://doi.org/10.1111/1750-3841.12251

Jervis, S. M., Ennis, J. M., & Drake, M. A. (2012). 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. https://doi.org/10.1111/joss.12009

Jervis, S. M., Lopetcharat, K., & Drake, M. A. (2012). APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE-STYLE COFFEE BEVERAGES. JOURNAL OF SENSORY STUDIES, 27(1), 48–58. https://doi.org/10.1111/j.1745-459x.2011.00366.x

Kang, E. J., Smith, T. J., & Drake, M. A. (2012). Alternative Bleaching Methods for Cheddar Cheese Whey. JOURNAL OF FOOD SCIENCE, 77(7), C818–C823. https://doi.org/10.1111/j.1750-3841.2012.02774.x

Leksrisompong, P., Gerard, P., Lopetcharat, K., & Drake, M. A. (2012). Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages. JOURNAL OF FOOD SCIENCE, 77(8), S282–S287. https://doi.org/10.1111/j.1750-3841.2012.02800.x

Kim, M. K., Lopetcharat, K., Gerard, P. D., & Drake, M. A. (2012). Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling. JOURNAL OF FOOD SCIENCE, 77(9), S307–S313. https://doi.org/10.1111/j.1750-3841.2012.02843.x

Leksrisompong, P. P., Lopetcharat, K., Guthrie, B., & Drake, M. A. (2012). DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES. JOURNAL OF SENSORY STUDIES, 27(4), 247–263. https://doi.org/10.1111/j.1745-459x.2012.00389.x

Cakir, E., Koc, H., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M., & Foegeding, E. A. (2012). EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING. JOURNAL OF TEXTURE STUDIES, 43(4), 257–267. https://doi.org/10.1111/j.1745-4603.2011.00335.x

Jervis, S., Campbell, R., Wojciechowski, K. L., Foegeding, E. A., Drake, M. A., & Barbano, D. M. (2012). Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. JOURNAL OF DAIRY SCIENCE, 95(6), 2848–2862. https://doi.org/10.3168/jds.2011-4967

Listiyani, M. A. D., Campbell, R. E., Miracle, R. E., Barbano, D. M., Gerard, P. D., & Drake, M. A. (2012). Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey. JOURNAL OF DAIRY SCIENCE, 95(1), 36–49. https://doi.org/10.3168/jds.2011-4557

Barden, L. M., Drake, M. A., & Foegeding, E. A. (2012). IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE. JOURNAL OF SENSORY STUDIES, 27(4), 286–293. https://doi.org/10.1111/j.1745-459x.2012.00392.x

Li, X. E., Campbell, R. E., Fox, A. J., Gerard, P. D., & Drake, M. A. (2012). Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide. JOURNAL OF FOOD SCIENCE, 77(7), C798–C804. https://doi.org/10.1111/j.1750-3841.2012.02749.x

Cakir, E., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M. A., & Foegeding, E. A. (2012). Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures. FOOD HYDROCOLLOIDS, 29(1), 234–245. https://doi.org/10.1016/j.foodhyd.2012.02.006

Leksrisompong, P. P., Whitson, M. E., Truong, V. D., & Drake, M. A. (2012). SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS. JOURNAL OF SENSORY STUDIES, 27(1), 59–69. https://doi.org/10.1111/j.1745-459x.2011.00367.x

Cakir, E., Daubert, C. R., Drake, M. A., Vinyard, C. J., Essick, G., & Foegeding, E. A. (2012). The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels. FOOD HYDROCOLLOIDS, 26(1), 33–43. https://doi.org/10.1016/j.foodhyd.2011.04.011

Campbell, R. E., Kang, E. J., Bastian, E., & Drake, M. A. (2012). The use of lactoperoxidase for the bleaching of fluid whey. JOURNAL OF DAIRY SCIENCE, 95(6), 2882–2890. https://doi.org/10.3168/jds.2011-5166

Foegeding, E. A., Daubert, C. R., Drake, M. A., Essick, G., Trulsson, M., Vinyard, C. J., & Velde, F. (2011). [Review of A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS]. JOURNAL OF TEXTURE STUDIES, 42(2), 103–129. https://doi.org/10.1111/j.1745-4603.2011.00286.x

Croissant, A. E., Watson, D. M., & Drake, M. A. (2011). Application of Sensory and Instrumental Volatile Analyses to Dairy Products. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 395–421. https://doi.org/10.1146/annurev-food-022510-133653

Drake, S. L., & Drake, M. A. (2011). COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD. JOURNAL OF SENSORY STUDIES, 26(1), 25–34. https://doi.org/10.1111/j.1745-459x.2010.00317.x

Liaw, I. W., Miracle, R. E., Jervis, S. M., Listiyani, M. A. D., & Drake, M. A. (2011). Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys. JOURNAL OF FOOD SCIENCE, 76(8), C1188–C1194. https://doi.org/10.1111/j.1750-3841.2011.02360.x

Kim, M. K., Drake, S. L., & Drake, M. A. (2011). 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. https://doi.org/10.1111/j.1745-459x.2011.00343.x

Whitson, M., Miracle, R. E., Bastian, E., & Drake, M. A. (2011). Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. JOURNAL OF DAIRY SCIENCE, 94(8), 3747–3760. https://doi.org/10.3168/jds.2010-4045

Campbell, R. E., Miracle, R. E., Gerard, P. D., & Drake, M. A. (2011). Effects of Starter Culture and Storage on the Flavor of Liquid Whey. JOURNAL OF FOOD SCIENCE, 76(5), S354–S361. https://doi.org/10.1111/j.1750-3841.2011.02181.x

Listiyani, M. A. D., Campbell, R. E., Miracle, R. E., Dean, L. O., & Drake, M. A. (2011). 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. https://doi.org/10.3168/jds.2011-4341

Drake, S. L., Lopetcharat, K., & Drake, M. A. (2011). Salty taste in dairy foods: Can we reduce the salt? JOURNAL OF DAIRY SCIENCE, 94(2), 636–645. https://doi.org/10.3168/jds.2010-3509

Campbell, R. E., Miracle, R. E., & Drake, M. A. (2011). The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate. JOURNAL OF DAIRY SCIENCE, 94(3), 1185–1193. https://doi.org/10.3168/jds.2010-3789

Leksrisompong, P. P., Miracle, R. E., & Drake, M. A. (2010). Characterization of Flavor of Whey Protein Hydrolysates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(10), 6318–6327. https://doi.org/10.1021/jf100009u

Evans, J., Zulewska, J., Newbold, M., Drake, M. A., & Barbano, D. M. (2010). Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates. JOURNAL OF DAIRY SCIENCE, 93(5), 1824–1843. https://doi.org/10.3168/jds.2009-2723

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

Drake, S. L., Yates, M. D., & Drake, M. A. (2010). DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES. JOURNAL OF SENSORY STUDIES, 25(5), 720–739. https://doi.org/10.1111/j.1745-459x.2010.00300.x

Barden, L. M., Cakir, E., Leksrisompong, P. N., Ryan, K. N., Foegeding, E. A., & Drake, M. A. (2010). EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS. JOURNAL OF SENSORY STUDIES, 25(3), 447–462. https://doi.org/10.1111/j.1745-459x.2010.00274.x

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

Drake, M. A., Miracle, R. E., & McMahon, D. J. (2010). Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. JOURNAL OF DAIRY SCIENCE, 93(11), 5069–5081. https://doi.org/10.3168/jds.2010-3346

Drake, M. A., Miracle, R. E., & McMahon, D. J. (2010). Influence of fat on flavour and flavour development in cheddar cheese. Australian Journal of Dairy Technology, 65(3), 195–199.

Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2010, September). Invited review: Annatto usage and bleaching in dairy foods. JOURNAL OF DAIRY SCIENCE, Vol. 93, pp. 3891–3901. https://doi.org/10.3168/jds.2010-3190

Palacios, O. M., Badran, J., Spence, L., Drake, M. A., Reisner, M., & Moskowitz, H. R. (2010). Measuring Acceptance of Milk and Milk Substitutes Among Younger and Older Children. JOURNAL OF FOOD SCIENCE, 75(9), S522–S526. https://doi.org/10.1111/j.1750-3841.2010.01839.x

Kelly, M., Vardhanabhuti, B., Luck, P., Drake, M. A., Osborne, J., & Foegeding, E. A. (2010). 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. https://doi.org/10.3168/jds.2009-2853

Vardhanabhuti, B., Kelly, M. A., Luck, P. J., Drake, M. A., & Foegeding, E. A. (2010). Roles of charge interactions on astringency of whey proteins at low pH. JOURNAL OF DAIRY SCIENCE, 93(5), 1890–1899. https://doi.org/10.3168/jds.2009-2780

Whitson, M. E., Miracle, R. E., & Drake, M. A. (2010). SENSORY CHARACTERIZATION OF CHEMICAL COMPONENTS RESPONSIBLE FOR CARDBOARD FLAVOR IN WHEY PROTEIN. JOURNAL OF SENSORY STUDIES, 25(4), 616–636. https://doi.org/10.1111/j.1745-459x.2010.00289.x

Drake, S. L., Drake, M. A., Sanderson, R., Daniels, H. V., & Yates, M. D. (2010). THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA). JOURNAL OF SENSORY STUDIES, 25(2), 246–259. https://doi.org/10.1111/j.1745-459x.2009.00255.x

Leksrisompong, P., Barbano, D. M., Foegeding, A. E., Gerard, P., & Drake, M. (2010). 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. https://doi.org/10.1111/j.1745-459x.2009.00264.x

Liaw, I. W., Eshpari, H., Tong, P. S., & Drake, M. A. (2010). 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. https://doi.org/10.1111/j.1750-3841.2010.01695.x

Palacios, O. M., Badran, J., Drake, M. A., Reisner, M., & Moskowitz, H. R. (2009). 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. https://doi.org/10.1111/j.1745-459X.2009.00236.x

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

Evans, J., Zulewska, J., Newbold, M., Drake, M. A., & Barbano, D. M. (2009). 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. https://doi.org/10.3168/jds.2009-2194

Drake, S. L., Lopetcharat, K., & Drake, M. A. (2009). Comparison of two methods to explore consumer preferences for cottage cheese. JOURNAL OF DAIRY SCIENCE, 92(12), 5883–5897. https://doi.org/10.3168/jds.2009-2389

Warmund, M. R., Elmore, J., Drake, M. A., & Yates, M. D. (2009). Descriptive analysis of kernels of selected black and Persian walnut cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 89(1), 117–121. https://doi.org/10.1002/jsfa.3417

Lloyd, M. A., Hess, S. J., & Drake, M. A. (2009). Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder. JOURNAL OF DAIRY SCIENCE, 92(6), 2409–2422. https://doi.org/10.3168/jds.2008-1714

Sheehan, J. J., Patel, A. D., Drake, M. A., & McSweeney, P. L. H. (2009). 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. https://doi.org/10.1016/j.idairyj.2009.03.009

Neta, E. R. D., Johanningsmeier, S. D., Drake, M. A., & McFeeters, R. F. (2009). Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids. JOURNAL OF FOOD SCIENCE, 74(4), S165–S169. https://doi.org/10.1111/j.1750-3841.2009.01127.x

Lloyd, M. A., Drake, M. A., & Gerard, P. D. (2009). Flavor Variability and Flavor Stability of US-Produced Whole Milk Powder. JOURNAL OF FOOD SCIENCE, 74(7), S334–S343. https://doi.org/10.1111/j.1750-3841.2009.01299.x

Kim, M. K., Bang, W., Drake, M. A., Hanson, D. J., & Jaykus, L. A. (2009). 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. https://doi.org/10.4315/0362-028X-72.3.637

Drake, S. L., Lopetcharat, K., Clark, S., Kwak, H. S., Lee, S. Y., & Drake, M. A. (2009). Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States. JOURNAL OF FOOD SCIENCE, 74(6), S276–S285. https://doi.org/10.1111/j.1750-3841.2009.01219.x

Kocaoglu-Vurma, N. A., Eliardi, A., Drake, M. A., Rodriguez-Saona, L. E., & Harper, W. J. (2009). Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis. JOURNAL OF FOOD SCIENCE, 74(6), S232–S239. https://doi.org/10.1111/j.1750-3841.2009.01188.x

Childs, J. L., Yates, M. D., & Drake, M. A. (2009). Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces. JOURNAL OF FOOD SCIENCE, 74(6), S205–S218. https://doi.org/10.1111/j.1750-3841.2009.01187.x

Bansal, N., Drake, M. A., Piraino, P., Broe, M. L., Harboe, M., Fox, P. F., & McSweeney, P. L. H. (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. INTERNATIONAL DAIRY JOURNAL, 19(9), 510–517. https://doi.org/10.1016/j.idairyj.2009.03.010

Wright, B. J., Zevchak, S. E., Wright, J. M., & Drake, M. A. (2009). 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. https://doi.org/10.1111/j.1750-3841.2008.00975.x

Rogers, N. R., Drake, M. A., Daubert, C. R., McMahon, D. J., Bletsch, T. K., & Foegeding, E. A. (2009). The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture. JOURNAL OF DAIRY SCIENCE, 92(10), 4756–4772. https://doi.org/10.3168/jds.2009-2156

Croissant, A. E., Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2009). The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. JOURNAL OF DAIRY SCIENCE, 92(12), 5917–5927. https://doi.org/10.3168/jds.2009-2535

Drake, M. A. (2008). ADSA® Presidential Report. Journal of Dairy Science, 91(12), 4892–4894. https://doi.org/10.1016/S0022-0302(08)70831-2

Neta, E. R. D., Miracle, R. E., Sanders, T. H., & Drake, M. A. (2008). Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese. JOURNAL OF FOOD SCIENCE, 73(9), C632–C638. https://doi.org/10.1111/j.1750-3841.2008.00948.x

Greene, J. L., Sanders, T. H., & Drake, M. A. (2008). Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(17), 8096–8102. https://doi.org/10.1021/jf800450k

Drake, S. L., Gerard, P. D., & Drake, M. A. (2008). Consumer Preferences for Mild Cheddar Cheese Flavors. JOURNAL OF FOOD SCIENCE, 73(9), S449–S455. https://doi.org/10.1111/j.1750-3841.2008.00960.x

Jones, V. S., Drake, M. A., Harding, R., & Kuhn-Sherlock, B. (2008). Consumer perception of soy and dairy products: A cross-cultural study. JOURNAL OF SENSORY STUDIES, 23(1), 65–79. https://doi.org/10.1111/j.1745-459X.2007.00142.x

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

Drake, M. A., Yates, M. D., & Gerard, P. D. (2008). Determination of regional flavor differences in US Cheddar cheeses aged for 6 mo or longer. JOURNAL OF FOOD SCIENCE, 73(5), S199–S208. https://doi.org/10.1111/j.1750-3841.2008.00750.x

Bodyfelt, F. W., Drake, M. A., & Rankin, S. A. (2008, July). Developments in dairy foods sensory science and education: From student contests to impact on product quality. INTERNATIONAL DAIRY JOURNAL, Vol. 18, pp. 729–734. https://doi.org/10.1016/j.idairyj.2008.03.011

Shakeel-ur-Rehman, Drake, M. A., & Farkye, N. Y. (2008). 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. https://doi.org/10.3168/jds.2007-0003

Van Hekken, D. L., Drake, M. A., Tunick, M. H., Guerrero, V. M., JavierMolina-Corral, F., & Gardea, A. A. (2008). Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese. DAIRY SCIENCE & TECHNOLOGY, Vol. 88, pp. 525–536. https://doi.org/10.1051/dst:2008016

Bang, W., Hanson, D. J., & Drake, M. A. (2008). 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. https://doi.org/10.4315/0362-028X-71.1.191

Beecher, J. W., Drake, M. A., Luck, P. J., & Foegeding, E. A. (2008). Factors regulating astringency of whey protein beverages. JOURNAL OF DAIRY SCIENCE, 91(7), 2553–2560. https://doi.org/10.3168/jds.2008-1083

Liggett, R. E., Drake, M. A., & Delwiche, J. F. (2008). Impact of flavor attributes on consumer liking of Swiss cheese. JOURNAL OF DAIRY SCIENCE, 91(2), 466–476. https://doi.org/10.3168/jds.2007-0527

Kocaoglu-Vurma, N. A., Harper, W. J., Drake, M. A., & Courtney, P. D. (2008). 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. https://doi.org/10.3168/jds.2007-0592

Krause, A. J., Miracle, R. E., Sanders, T. H., Dean, L. L., & Drake, M. A. (2008). The effect of refrigerated and frozen storage on butter flavor and texture. JOURNAL OF DAIRY SCIENCE, 91(2), 455–465. https://doi.org/10.3168/jds.2007-0717

Neta, E. R. D. C., Johanningsmeier, S. D., Drake, M. A., & McFeeters, R. F. (2007). A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. JOURNAL OF FOOD SCIENCE, 72(6), S352–S359. https://doi.org/10.1111/j.1750-3841.2007.00400.x

Whetstine, M. E. C., Luck, P. J., Drake, M. A., Foegeding, E. A., Gerard, P. D., & Barbano, D. M. (2007). Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. JOURNAL OF DAIRY SCIENCE, 90(7), 3091–3109. https://doi.org/10.3168/jds.2006-755

Croissant, A. E., Washburn, S. P., Dean, L. L., & Drake, M. A. (2007). Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems. JOURNAL OF DAIRY SCIENCE, 90(11), 4942–4953. https://doi.org/10.3168/jds.2007-0456

Thompson, J. L., Gerard, P. D., & Drake, M. A. (2007). Chocolate milk and the Hispanic consumer. JOURNAL OF FOOD SCIENCE, 72(9), S666–S675. https://doi.org/10.1111/j.1750-3841.2007.00559.x

Drake, M. A., Jones, V. S., Russell, T., Harding, R., & Gerard, P. D. (2007). 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. https://doi.org/10.1111/j.1745-459X.2007.00118.x

Cagno, R. D., Evan Miracle, R., Angelis, M. D., Minervini, F., Rizzello, C. G., Anne Drake, M., … Gobbetti, M. (2007). Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses. Journal of Dairy Research, 74(4), 468–477. https://doi.org/10.1017/S0022029907002804

Lozano, P. R., Miracle, E. R., Krause, A. J., Drake, M., & Cadwallader, K. R. (2007). 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. https://doi.org/10.1021/jf071075q

Flavor of dairy products. (2007). In ACS Symposium Series (Vol. 971). https://doi.org/10.1021/bk-2007-0971

Krause, A. J., Lopetcharat, K., & Drake, M. A. (2007). Identification of the characteristics that drive consumer liking of butter. JOURNAL OF DAIRY SCIENCE, 90(5), 2091–2102. https://doi.org/10.3168/jds.2006-823

Azizoglu, R. O., & Drake, M. (2007). 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. https://doi.org/10.4315/0362-028X-70.1.194

Lozano, P. R., Drake, M., Benitez, D., & Cadwallader, K. R. (2007). Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(8), 3018–3026. https://doi.org/10.1021/jf0631225

Drake, M. A. (2007). [Review of Invited review: Sensory analysis of dairy foods]. JOURNAL OF DAIRY SCIENCE, 90(11), 4925–4937. https://doi.org/10.3168/jds.2007-0332

Foegeding, E. A., & Drake, M. A. (2007). [Review of Invited review: Sensory and mechanical properties of cheese texture]. JOURNAL OF DAIRY SCIENCE, 90(4), 1611–1624. https://doi.org/10.3168/jds.2006-703

Thompson, J. L., Lopetcharat, K., & Drake, M. A. (2007). 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. https://doi.org/10.3168/jds.2007-0313

Bang, W., Drake, M. A., & Jaykus, L. A. (2007). Recovery and detection of Vibrio vulnificus during cold storage. FOOD MICROBIOLOGY, 24(6), 664–670. https://doi.org/10.1016/j.fm.2006.12.002

Childs, J. L., Yates, M. D., & Drake, M. A. (2007). Sensory properties of meal replacement bars and beverages made from whey and soy proteins. JOURNAL OF FOOD SCIENCE, 72(6), S425–S434. https://doi.org/10.1111/j.1750-3841.2007.00429.x

Drake, S. L., Whetstine, M. E. C., Drake, M. A., Courtney, P., Fligner, K., Jenkins, J., & Pruitt, C. (2007). Sources of umami taste in Cheddar and Swiss cheeses. JOURNAL OF FOOD SCIENCE, 72(6), S360–S366. https://doi.org/10.1111/j.1750-3841.2007.00402.x

Wright, J. M., Whetstine, M. E. C., Miracle, R. E., & Drake, M. (2006). Characterization of a cabbage off-flavor in whey protein isolate. JOURNAL OF FOOD SCIENCE, 71(2), C86–C90. https://doi.org/10.1111/j.1365-2621.2006.tb08887.x

Schirack, A. V., Drake, M. A., Sanders, T. H., & Sandeep, K. P. (2006). Characterization of aroma-active compounds in microwave blanched peanuts. JOURNAL OF FOOD SCIENCE, 71(9), C513–C520. https://doi.org/10.1111/j.1750-3841.2006.00173.x

Greene, J. L., Bratka, K. J., Drake, M. A., & Sanders, T. H. (2006). Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts. JOURNAL OF SENSORY STUDIES, 21(2), 146–154. https://doi.org/10.1111/j.1745-459X.2006.00057.x

Drake, S. R., Elfving, D. C., Drake, M. A., Eisele, T. A., Drake, S. L., & Visser, D. B. (2006). Effects of aminoethoxyvinylglycine, ethephon, and 1-methylcyclopropene on apple fruit quality at harvest and after storage. HortTechnology, 16(1), 16–23.

Whetstine, M. E. C., Drake, M. A., Broadbent, J. R., & McMahon, D. (2006). Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture. JOURNAL OF DAIRY SCIENCE, 89(9), 3277–3284. https://doi.org/10.3168/jds.S0022-0302(06)72364-5

Whetstine, M. E. C., Drake, M. A., Nelson, B. K., & Barbano, D. M. (2006). 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. https://doi.org/10.3168/jds.s0022-0302(06)72113-0

Park, Y. W., Gerard, P. D., & Drake, M. A. (2006). Impact of frozen storage on flavor of caprine milk cheeses. JOURNAL OF SENSORY STUDIES, 21(6), 654–663. https://doi.org/10.1111/j.1745-459X.2006.00089.x

Schirack, A. V., Drake, M., Sanders, T. H., & Sandeep, K. P. (2006). Impact of microwave blanching on the flavor of roasted peanuts. JOURNAL OF SENSORY STUDIES, 21(4), 428–440. https://doi.org/10.1111/j.1745-459X.2006.00075.x

Van Hekken, D. L., Drake, M. A., Molina Corral, F. J., Guerrero Prieto, V. M., & Gardea, A. A. (2006). Mexican Chihuahua cheese: Sensory profiles of young cheese. JOURNAL OF DAIRY SCIENCE, 89(10), 3729–3738. https://doi.org/10.3168/jds.S0022-0302(06)72414-6

Russell, T. A., Drake, M. A., & Gerard, P. D. (2006). Sensory properties of whey and soy proteins. JOURNAL OF FOOD SCIENCE, 71(6), S447–S455. https://doi.org/10.1111/j.1750-3841.2006.00055.x

Drake, S. L., Drake, M. A., Daniels, H. V., & Yates, M. D. (2006). Sensory properties of wild and aquacultured southern flounder (Paralichthys lethostigma). JOURNAL OF SENSORY STUDIES, 21(2), 218–227. https://doi.org/10.1111/j.1745-459X.2006.00062.x

Barrangou, L. M., Drake, M. A., Daubert, C. R., & Foegeding, E. A. (2006). Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food. JOURNAL OF TEXTURE STUDIES, 37(3), 241–262. https://doi.org/10.1111/j.1745-4603.2006.00050.x

Chung, H. J., Bang, W., & Drake, M. A. (2006). [Review of Stress response of Escherichia coli]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 5(3), 52–64. https://doi.org/10.1111/j.1541-4337.2006.00002.x

Barrangou, L. M., Drake, M., Daubert, C. R., & Foegeding, E. A. (2006). Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture. FOOD HYDROCOLLOIDS, Vol. 20, pp. 196–203. https://doi.org/10.1016/j.foodhyd.2005.03.013

Krinsky, B. F., Drake, M. A., Civille, G. V., Dean, L. L., Hendrix, K. W., & Sanders, T. H. (2006). The development of a lexicon for frozen vegetable soybeans (edamame). JOURNAL OF SENSORY STUDIES, 21(6), 644–653. https://doi.org/10.1111/j.1745-459X.2006.00088.x

Isonhood, J., Drake, M. A., & Jaykus, L.-A. (2006). Upstream sample processing facilitates PCR detection of Listeria monocytogenes in mayonnaise-based ready-to-eat (RTE) salads. FOOD MICROBIOLOGY, 23(6), 584–590. https://doi.org/10.1016/j.fm.2005.09.004

Drake, S. L., Elhanafi, D., Bang, W., Drake, M. A., Green, D. P., & Jaykus, L. A. (2006). 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. https://doi.org/10.1128/AEM.01091-06

Johanningsmeier, S. D., McFeeters, R. F., & Drake, M. (2005). [Review of A hypothesis for the chemical basis for perception of sour taste]. JOURNAL OF FOOD SCIENCE, 70(2), R44–R48. https://doi.org/10.1111/j.1365-2621.2005.tb07111.x

Johnston, L. M., Elhanafi, D., Drake, M., & Jaykus, L. A. (2005). 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. https://doi.org/10.4315/0362-028X-68.11.2256

Bang, W., & Drake, M. A. (2005). Acid adaptation of Vibrio vulnificus and subsequent impact on stress tolerance. FOOD MICROBIOLOGY, 22(4), 301–309. https://doi.org/10.1016/j.fm.2004.09.006

Whetstine, M. E. C., Cadwallader, K. R., & Drake, M. A. (2005). Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(8), 3126–3132. https://doi.org/10.1021/jf048278o

Whetstine, M. E. C., Croissant, A. E., & Drake, M. A. (2005). Characterization of dried whey protein concentrate and isolate flavor. JOURNAL OF DAIRY SCIENCE, 88(11), 3826–3839. https://doi.org/10.3168/jds.S0022-0302(05)73068-X

Drake, M. A., Yates, M. D., Gerard, P. D., Delahunty, C. M., Sheehan, E. M., Turnbull, R. P., & Dodds, T. M. (2005). 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. https://doi.org/10.1016/j.idairyj.2004.09.006

Clare, D. A., Bang, W. S., Cartwright, G., Drake, M. A., Coronel, P., & Simunovic, J. (2005). 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. https://doi.org/10.3168/jds.S0022-0302(05)73103-9

Young, N. D., Sanders, T. H., Drake, M. A., Osborne, J., & Civille, G. V. (2005). Descriptive analysis and US consumer acceptability of peanuts from different origins. FOOD QUALITY AND PREFERENCE, 16(1), 37–43. https://doi.org/10.1016/j.foodqual.2003.12.006

Beucler, J., Drake, M., & Foegeding, E. A. (2005). Design of a beverage from whey permeate. Journal of Food Science, 70(4), S277–285. https://doi.org/10.1111/j.1365-2621.2005.tb07203.x

Park, Y. W., & Drake, M. A. (2005). 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. https://doi.org/10.1016/j.smallrumres.2004.12.001

Taylor, T. M., Elhanafi, D., Drake, M., & Jaykus, L. A. (2005). 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. https://doi.org/10.4315/0362-028X-68.2.225

Drake, S. R., Eisele, T. A., Elfving, D. C., Drake, M. A., Drake, S. L., & Visser, D. B. (2005). Effects of the bioregulators aminoethoxyvinylglycine and ethephon on brix, carbohydrate, acid, and mineral concentrations in 'Scarletspur Delicious' apple juice. HortScience, 40(5), 1421–1424.

Drake, M. A., Yates, M. D., & Gerard, P. D. (2005). Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes. JOURNAL OF SENSORY STUDIES, 20(2), 147–155. https://doi.org/10.1111/j.1745-459X.2005.00013.x

Caudle, A. D., Yoon, Y., & Drake, M. (2005). Influence of flavor variability in skim milk powder on consumer acceptability of ingredient applications. JOURNAL OF FOOD SCIENCE, 70(7), S427–S431. https://doi.org/10.1111/j.1365-2621.2005.tb11487.x

Singh, T. K., Young, N. D., Drake, M., & Cadwallader, K. R. (2005). Production and sensory characterization of a bitter peptide from beta-casein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(4), 1185–1189. https://doi.org/10.1021/jf049058d

Drake, S. R., Eisele, T. A., Drake, M. A., Elfving, D. C., Drake, S. L., & Visser, D. B. (2005). 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.

Drake, M. A. (2004). [Review of ADSA Foundation Scholar Award: Defining dairy flavors]. Journal of Dairy Science, 87(4), 777–784. https://doi.org/10.3168/jds.s0022-0302(04)73221-x

Avsar, Y. K., Karagul-Yuceer, Y., Drake, M. A., Singh, T. K., Yoon, Y., & Cadwallader, K. R. (2004). Characterization of nutty flavor in Cheddar cheese. JOURNAL OF DAIRY SCIENCE, 87(7), 1999–2010. https://doi.org/10.3168/jds.S0022-0302(04)70017-X

Campbell, J., Bang, W., Isonhood, J., Gerard, P. D., & Drake, M. A. (2004). 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. https://doi.org/10.1016/j.fm.2004.02.004

Karagul-Yuceer, Y., Drake, M. A., & Cadwallader, K. R. (2004). Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures. JOURNAL OF SENSORY STUDIES, 19(1), 1–13. https://doi.org/10.1111/j.1745-459x.2004.tb00132.x

Elhanafi, D., Leenanon, B., Bang, W., & Drake, M. A. (2004). 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. https://doi.org/10.4315/0362-028X-67.1.19

Tungjaroenchai, W., White, C. H., Holmes, W. E., & Drake, M. A. (2004). Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses. JOURNAL OF DAIRY SCIENCE, 87(10), 3224–3234. https://doi.org/10.3168/jds.S0022-0302(04)73458-X

Broadbent, JR, Gummalla, S., Hughes, J. E., Johnson, M. E., Rankin, S. A., & Drake, M. A. (2004). Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 70(8), 4814–4820. https://doi.org/10.1128/AEM.70.8.4814-4820.2004

Young, N. D., Drake, M., Lopetcharat, K., & McDaniel, M. R. (2004). Preference mapping of cheddar cheese with varying maturity levels. JOURNAL OF DAIRY SCIENCE, 87(1), 11–19. https://doi.org/10.3168/jds.s0022-0302(04)73136-7

Thompson, J. L., Drake, M. A., Lopetcharat, K., & Yates, M. D. (2004). Preference mapping of commercial chocolate milks. Journal of Food Science, 69(9), S406–413. https://doi.org/10.1111/j.1365-2621.2004.tb09958.x

Pollen, N. R., Daubert, C. R., Prabhasankar, R., Drake, M. A., & Gumpertz, M. L. (2004). Quantifying fluid food texture. JOURNAL OF TEXTURE STUDIES, 35(6), 643–657. https://doi.org/10.1111/j.1745-4603.2004.35515.x

McKillip, J. L., & Drake, M. (2004). [Review of Real-time nucleic acid-based detection methods for pathogenic bacteria in food]. JOURNAL OF FOOD PROTECTION, 67(4), 823–832. https://doi.org/10.4315/0362-028X-67.4.823

Shakeel-Ur-Rehman, Farkye, N. Y., Vedamuthu, E. R., & Drake, M. A. (2003). 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. https://doi.org/10.1017/S0022029902005861

Leenanon, B., Elhanafi, D., & Drake, M. A. (2003). Acid adaptation and starvation effects on Shiga toxin production by Escherichia coli O157 : H7. JOURNAL OF FOOD PROTECTION, 66(6), 970–977. https://doi.org/10.4315/0362-028X-66.6.970

Drake, M. A., Gerard, P. D., Kleinhenz, J. P., & Harper, W. J. (2003). 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. https://doi.org/10.1016/s0023-6438(02)00216-5

Karagul-Yuceer, Y., Drake, M. A., & Cadwallader, K. R. (2003). Aroma characterization of fresh and stored-nonfat dry milk. Freshness and Shelf Life of Foods, 836, 108–123. https://doi.org/10.1021/bk-2003-0836.ch008

Karagul-Yuceer, Y., Drake, M. A., & Cadwallader, K. R. (2003). Aroma-active components of liquid cheddar whey. JOURNAL OF FOOD SCIENCE, 68(4), 1215–1219. https://doi.org/10.1111/j.1365-2621.2003.tb09627.x

Karagul-Yuceer, Y., Vlahovich, K. N., Drake, M. A., & Cadwallader, K. R. (2003). Characteristic aroma components of rennet casein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(23), 6797–6801. https://doi.org/10.1021/jf0345806

Drake, M. A., & Gerard, P. D. (2003). Consumer attitudes and acceptability of soy-fortified yogurts. JOURNAL OF FOOD SCIENCE, 68(3), 1118–1122. https://doi.org/10.1111/j.1365-2621.2003.tb08297.x

Steiner, A. E., Foegeding, E. A., & Drake, M. (2003). Descriptive analysis of caramel texture. JOURNAL OF SENSORY STUDIES, 18(4), 277–289. https://doi.org/10.1111/j.1745-459X.2003.tb00390.x

Li, W., & Drake, M. A. (2003). Detection of viable Shiga toxin-producing Escherichia coli by quantitative competitive polymerase chain reaction. JOURNAL OF FOOD PROTECTION, 66(7), 1277–1282. https://doi.org/10.4315/0362-028X-66.7.1277

Drake, M. A., Karagul-Yuceer, Y., Cadwallader, K. R., Civille, G. V., & Tong, P. S. (2003). Determination of the sensory attributes of dried milk powders and dairy ingredients. JOURNAL OF SENSORY STUDIES, 18(3), 199–216. https://doi.org/10.1111/j.1745-459X.2003.tb00385.x

Whetstine, M. E. C., Parker, J. D., Drake, M. A., & Larick, D. K. (2003). Determining flavor and flavor variability in commercially produced liquid cheddar whey. JOURNAL OF DAIRY SCIENCE, 86(2), 439–448. https://doi.org/10.3168/jds.s0022-0302(03)73622-4

Shakeel-Ur-Rehman, F. N. Y., Considine, T., Schaffner, A., & Drake, M. A. (2003). 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. https://doi.org/10.3168/jds.s0022-0302(03)73746-1

Whetstine, M. E. C., Karagul-Yuceer, Y., Avsar, Y. K., & Drake, M. A. (2003). Identification and quantification of character aroma components in fresh Chevre-style goat cheese. Journal of Food Science, 68(8), 2441–2447. https://doi.org/10.1111/j.1365-2621.2003.tb07043.x

Rehman, S. U., Farkye, N. Y., & Drake, M. (2003). Reduced-fat Cheddar cheese from a mixture of cream and liquid milk protein concentrate. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 56(2), 94–98. https://doi.org/10.1046/j.1471-0307.2003.00076.x

Brown, J. A., Foegeding, E. A., Daubert, C. R., Drake, M. A., & Gumpertz, M. (2003). Relationships among rheological and sensorial properties of young cheeses. JOURNAL OF DAIRY SCIENCE, 86(10), 3054–3067. https://doi.org/10.3168/jds.S0022-0302(03)73905-8

Foegeding, E. A., Brown, J., Drake, M., & Daubert, C. R. (2003). Sensory and mechanical aspects of cheese texture. INTERNATIONAL DAIRY JOURNAL, Vol. 13, pp. 585–591. https://doi.org/10.1016/S0958-6946(03)00094-3

Friedeck, K. G., Karagul-Yuceer, Y., & Drake, M. A. (2003). Soy protein fortification of a low-fat dairy-based ice cream. JOURNAL OF FOOD SCIENCE, 68(9), 2651–2657. https://doi.org/10.1111/j.1365-2621.2003.tb05784.x

Shakeel-Ur-Rehman, Farkye, N. Y., & Drake, M. A. (2003). The effect of application of cold natural smoke on the ripening of Cheddar cheese. JOURNAL OF DAIRY SCIENCE, 86(6), 1910–1917. https://doi.org/10.3168/jds.S0022-0302(03)73777-1

Campbell, W., Drake, M. A., & Larick, D. K. (2003). The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk. Journal of Dairy Science, 86(1), 43–51. https://doi.org/10.3168/jds.S0022-0302(03)73582-6

Isonhood, J. H., & Drake, M. (2002). [Review of Aeromonas species in foods]. JOURNAL OF FOOD PROTECTION, 65(3), 575–582. https://doi.org/10.4315/0362-028X-65.3.575

Drake, M. A., Gerard, P. D., Wright, S., Cadwallader, K. R., & Civille, G. V. (2002). Cross validation of a sensory language for cheddar cheese. JOURNAL OF SENSORY STUDIES, 17(3), 215–227. https://doi.org/10.1111/j.1745-459X.2002.tb00344.x

McKillip, J. L., Jaykus, L. A., & Drake, M. (2002). 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. https://doi.org/10.4315/0362-028X-65.11.1775

McIngvale, S. C., Elhanafi, D., & Drake, M. A. (2002). Optimization of reverse transcriptase PCR to detect viable Shiga-toxin-producing Escherichia coli. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(2), 799–806. https://doi.org/10.1128/AEM.68.2.799-806.2002

Bang, W., & Drake, M. A. (2002). Resistance of cold- and starvation-stressed Vibrio vulnificus to heat and freeze-thaw exposure. JOURNAL OF FOOD PROTECTION, 65(6), 975–980. https://doi.org/10.4315/0362-028X-65.6.975

Hayes, W., White, C. H., & Drake, M. A. (2002). Sensory aroma characteristics of milk spoilage by Pseudomonas species. JOURNAL OF FOOD SCIENCE, 67(1), 448–454. https://doi.org/10.1111/j.1365-2621.2002.tb11427.x

Hayes, W., White, C. H., & Drake, M. A. (2002). Sensory aroma characteristics of milk spoilage by Pseudomonas species. JOURNAL OF FOOD SCIENCE, 67(2), 861–867. https://doi.org/10.1111/j.1365-2621.2002.tb10690.x

Isonhood, J. H., Gerard, P., Leenanon, B., & Drake, M. (2002). Stress response of Aeromonas hydrophila following environmental challenges. Food Microbiology, 19(4), 285–293. https://doi.org/10.1006/yfmic.500

Truong, V. D., Daubert, C. R., Drake, M. A., & Baxter, SR. (2002). 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. https://doi.org/10.1006/fstl.2001.0872

Karagul-Yuceer, Y., Cadwallader, K. R., & Drake, M. (2002). Volatile flavor components of stored nonfat dry milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(2), 305–312. https://doi.org/10.1021/jf010648a

Leenanon, B., & Drake, M. A. (2001). 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. https://doi.org/10.4315/0362-028X-64.7.970

Karagul-Yuceer, Y., Drake, M., & Cadwallader, K. R. (2001). Aroma-active components of nonfat dry milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(6), 2948–2953. https://doi.org/10.1021/jf0009854

Suriyaphan, O., Drake, M., Chen, X. Q., & Cadwallader, K. R. (2001). Characteristic aroma components of British farmhouse cheddar cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(3), 1382–1387. https://doi.org/10.1021/jf001121l

Drake, M. A., McIngvale, S. C., Gerard, P. D., Cadwallader, K. R., & Civille, G. V. (2001). Development of a descriptive language for cheddar cheese. JOURNAL OF FOOD SCIENCE, 66(9), 1422–1427. https://doi.org/10.1111/j.1365-2621.2001.tb15225.x

Tamarapu, S., McKillip, J. L., & Drake, M. (2001). 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. https://doi.org/10.4315/0362-028X-64.5.664

Li, W. L., & Drake, M. A. (2001). 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. https://doi.org/10.1128/AEM.67.7.3291-3294.2001

Drake, M. A., Gerard, P. D., & Chen, X. Q. (2001). Effects of sweetener, sweetener concentration, and fruit flavor on sensory properties of soy fortified yogurt. JOURNAL OF SENSORY STUDIES, 16(4), 393–405. https://doi.org/10.1111/j.1745-459X.2001.tb00309.x

Suriyaphan, O., Cadwallader, K. R., & Drake, M. A. (2001). Lecithin associated off-aromas in fermented milk. JOURNAL OF FOOD SCIENCE, 66(4), 517–523. https://doi.org/10.1111/j.1365-2621.2001.tb04595.x

Suriyaphan, O., Drake, M. A., & Cadwallader, K. R. (2001). Lipid oxidation of deoiled soy lecithin by lactic acid bacteria. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 34(7), 462–468. https://doi.org/10.1006/fstl.2001.0786

McKillip, J. L., & Drake, M. (2000). Molecular beacon polymerase chain reaction detection of Escherichia coli O157 : H7 in milk. JOURNAL OF FOOD PROTECTION, 63(7), 855–859. https://doi.org/10.4315/0362-028X-63.7.855

Drake, M. A., Chen, X. Q., Tamarapu, S., & Leenanon, B. (2000). Soy protein fortification affects sensory, chemical, and microbiological properties of dairy yogurts. JOURNAL OF FOOD SCIENCE, 65(7), 1244–1247. https://doi.org/10.1111/j.1365-2621.2000.tb10272.x

McIngvale, S. C., Chen, X. Q., McKillip, J. L., & Drake, M. A. (2000). Survival of Escherichia coli O157 : H7 in buttermilk as affected by contamination point and storage temperature. JOURNAL OF FOOD PROTECTION, 63(4), 441–444. https://doi.org/10.4315/0362-028X-63.4.441