Rachel Elizabeth Campbell 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 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 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 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 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 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 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 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 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 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 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 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 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 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