Our Research

Explore our published papers. Got a research idea? Work with our center to sponsor masters and PhD level research projects and get first access to industry-shaping data.
  • Best, A.R., Racette, C.M. and Drake, M.A. 2023. Consumer perception of restaurant and ready-to-eat cheese dips. J. Food Science. 88:1672-1683.
  • Racette, C.M. and Drake, M.A. 2022.  Consumer perception of natural hot pepper cheese.  J. Dairy Science.  105:2166-2179.
  • Keefer, H.R.M., Sipple, L.R., Carter, B.G., Barbano, D.M. and Drake, M.A. 2022.  Childrens perception of fluid milk with varying levels of milkfat.  J. Dairy Science. 105:3004-3018.
  • Sipple, L.R., Racette, C.M., Schiano, A.N., and Drake, M.A. 2022.  Consumer perception of ice cream and frozen desserts in the better-for-you-category.  J. Dairy Science.  105:154-169.
  • Whitt, D., Pranata, J., Carter, B.G., Barbano, D.M. and Drake, M.A. 2022.  Effects of micellar casein concentrate purity and milkfat on sulfur/eggy flavor in ultrapasteurized milk-based beverages.  J. Dairy Science.  105: 5700-5713.
  • Schiano,A.N., Nishku, S., Racette, C.M., and Drake, M.A. 2022.  Parents’ implicit perceptions of dairy milk and plant based alternatives.  J. Dairy Science.  105:4946-4960.
  • Li, N., Choi, I., Vuia Riser, J., Carter, B.G., Drake, M.A. and Zhong, Q. 2022.  Physical and sensory properties of lemon flavored acidic beverages formulated with nonfat dry milk during storage.  J. Dairy Science.  105:3926-3938.
  • Rizzo, P.V., Del Toro Gipson, R., and Drake, M.A. 2022.  Identification of aroma active compounds in Cheddar cheese imparted by wood smoke.  J. Dairy Science. 105:5622-5640.
  • Keefer, H.R.M., Harwood, W.S., Castura, J., and Drake, M.A. 2022.  Temporal ranking for characterization and improved discrimination of protein beverages.  J. Sensory Stud.  37(4), e12751. https://doi.org/10.1111/joss.12751
  • Carter, B.G., Jo, Y., Cadwallader, D.C., and Drake, M.A. 2022.  The effect of flash vacuum cooling on the flavor of ultrapasteurized milk.  J. Dairy Sci. Comm.  3:169-173.
  • Meals, S.E., Harwood, W.S., and Drake, M.A. 2021.  Consumer perceptions of anticake agents on shredded Cheddar cheese.  J. Dairy Sci.  104: 281-294.
  • Gipson, R.S., Rizzo, P.V., Hanson, D.J., and Drake, M.A. 2021.  Consumer perception of smoked Cheddar cheese.  J. Dairy Sci.  104:1560-1575.
  • Harwood, W.S. and Drake, M.A. 2021.  Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages.  J. Sensory Stud.  36:e12644.  https://doi.org/10.1111/joss.12644.
  • Sipple, L.R., Schiano, A.N., Cadwallader, D. C., and Drake, M.A. 2021.  Child preferences and perceptions of fluid milk in school meal programs.  J. Dairy Sci. 103:5303-5318.
  • Carter, B.G., DiMarzo, L., Pranata, J., Barbano, D.M. and Drake, M.A. 2021. Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes.  J. Dairy Sci. 104:7534-7543
  • Carter, B.G. and Drake, M.A. 2021.  Influence of oral movement, particle size and zeta potential on astringency of whey protein.  J. Sensory Stud.  36:2 https://doi.org/10.1111/joss.12652
  • Carter, B.G., Cheng, N., Kapoor, R., Meletharayil, H.G., and Drake, M.A. 2021. Microfiltration derived casein and whey proteins from milk. J. Dairy Sci.  104:2465-2479.
  • Harwood, W.S. and Drake, M.A. 2020.  The influence of automatic associations on preference for milk type.  J. Dairy Sci. 103: 11218-11227.
  • Carter, B.G., DiMarzo, L., Pranata, J., Barbano, D.M. and Drake, M.A. 2021. Determination of the efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes.  J. Dairy Sci. 104:8630-8643.
  • Schiano, A. N. and Drake, M.A. 2021. Consumer understanding of fluid milk and cheese processing and composition.  J. Dairy Sci. 104:8644-8660.
  • Reddy, T.R., Overmyer, K.A., Coon, J.J.,  Drake, M.A., Horiba, T., Rankin, S.A. 2021.  Metabolic biomarkers differentiate soy sauce freshness under conditions of accelerated storage.  J. Food Quality.   https://doi.org/10.1155/2021/6650990
  • Schiano, A.N., Gerard, P.D., and Drake, M.A. 2021. Consumer perception of dried dairy ingredients: healthy, natural and sustainable?  J. Dairy Sci. 104: 212427-12442.
  • Liu, Y., Del Toro Gipson, R., and Drake, M.A. 2021. Sensory properties and consumer acceptance of vanilla aready to drink protein beverages.  J. Sensory Stud. 36 https://doi.org/10.1111/joss.12704.
  • Schiano, A.N. and Drake, M.A. 2021. Sustainability: different perspectives, inherent conflict.  J. Dairy Sci. 104: 11386-11400.
  • Keefer, H.R., Harwood, W.S., Ennis, D. and Drake, M.A. 2021.  The effect of carrier on the liking of soy sauce.  J. Sensory Stud. 36:4
  • https://doi.org/10.1111/joss.12700
  • Vogel, K.G., Carter, B.G., Cheng, N. Barbano, D.M. and Drake, M.A. 2021. Ready to drink protein beverages: effects of milk protein type and concentration on flavor.  J. Dairy Sci.  104:10640-10653.
  • Dunn, M.R., Barbano, D.M., and Drake, M.A. 2021.  Viscosity changes and gel formation during storage of liquid micellar casein concentrates.  J. Dairy Science.  104: 12263-12273.
  • Choi, I., Li, N., Vuia-Riser, J., Carter, B.G., Drake, M.A. and 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: 111656.
  • Harwood, W.S., McLean, K., Ennis, J.M., Ennis, D., and Drake, M.A. 2020.  Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees.  J. Sensory Stud. 35:3 e12563 1-10. https://doi.org/10.1111/joss.12563
  • Harwood, W.S., Carter, B.G., Cadwallader, D.C., and Drake, M.A. 2020.  The role of heat treatment in light oxidation of fluid milk.  J. Dairy Sci. 103: 11244-11256.
  • Keefer, H.R.M., Meals, S.E., and Drake, M.A. 2020.  The sensory properties and consumer acceptance of cold brew coffee.  J. Sensory Stud.  35:6, 1-13 e12604 https://doi.org/10.1111/joss.12604
  • Gipson, R., Rizzo, P.V., Hanson, D., and Drake, M.A. 2020.  Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor. J. Sensory Stud.  J. Sensory Stud. 35:3 e12564 1-8. https://doi.org/10.1111/joss.12564
  • Harwood, W.S., Parker, M. and Drake, M.A. 2020.  Influence of ethanol concentration on sensory perception of rums using temporal check all that apply.  J. Sensory Stud.  35, 1:e12546, 1-10 https://doi.org/10.1111/joss.12546
  • Zhang, M., Y. Jo, K. Lopetcharat, and M.A. Drake. 2020. Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages. J. Dairy Sci. 103: 3107-3124.
  • Meals, S.E., Schiano, A.N., and Drake, M.A. 2020.  Drivers of liking for Cheddar cheese shreds.  J. Dairy Sci.  103:2167-2185.
  • Cheng, Z., O’Sullivan, M., Kerry, J.P., Drake, M.A., Miao, S. Kaibo, D. and Kilkawley, K.N. 2020. A cross cultural sensory analysis of skim powdered milk produced from pasture and non pasture diets.  Food Research International. 138:109749.
  • Garvey, E.C., Sander, T., O’Callaghan, T. F., Drake, M.A., Fox, S., O’Sullivan, M.G., Kerry, J.P., and Kilkawley, K. 2020.  A cross cultural evaluation of liking and perception of salted butter produced from different feed systems.  Foods. 9:1767
  • Harwood, W.S. and Drake, M.A. 2020.  Validation of fluid milk consumer segments using qualitative multivariate analysis.  J. Dairy Sci.  103:10036-10047.
  • Rizzo, P.V., Harwood, W.S. and Drake, M.A. 2020.  Consumer desires and perceptions of lactose free milk.  J. Dairy Sci.  103:6950-6966.
  • Keefer, H.R.M., Nishku, S., Gerard, P.D. and Drake, M.A. 2020.  Role of sweeteners on temporality and bar hardening of protein bars.  J. Dairy Sci.  103:6032-6053.
  • Sipple, L.R., Barbano, D.M., and Drake, M.A. 2020.  Maintaining and growing fluid milk consumption by children in school lunch programs. J. Dairy Sci.  103:7639-7654.
  • Carter, B.G., Foegeding, E.A, & Drake, M.A. 2020. Astringency in whey protein beverages. J. Dairy Sci. 103, 5793-5804.
  • Schiano, A.N., Harwood, W.S., Gerard, P.D. and Drake, M.A. 2020.  Consumer perception of the sustainability of dairy products and plant based dairy alternatives.  J. Dairy Sci. 103:11228-11243.
  • Schiano, A.N., Benoist, D.M. and Drake, M.A. 2019. Comparison of 3 rapid methods for analysis of vitamin degradation compounds in fluid skim milk.  J. Dairy Sci. 102:4906-4912.
  • Schiano, A.N., Jo, Y., Barbano, D.M. and Drake, M.A. 2019.  Does vitamin fortification affect light oxidation in fluid skim milk?  J. Dairy Sci.  102: 4877-4890.
  • Cheng, N., Barbano, D.M. and Drake, M.A. 2019.  Effect of pasteurization and fat, protein, casein to serum protein ratio and milk temperature on milk beverage color and viscosity.  J. Dairy Sci. 102:2022-2043.
  • Wherry, B.M, Barbano, D.M., and Drake, M.A. 2019. Use of acid whey protein concentrate as an ingredient in nonfat cup style yogurt.  J. Dairy Sci.  102: 8768-8784.
  • Harwood, W.S. and Drake, M.A. 2019.  Understanding implicit and explicit consumer desires for protein bars, powders, and beverages.  J. Sensory Studies.  34 issue 3  https://doi.org/10.1111/joss.12493
  • Wherry, B.M., Jo, Y., and Drake, M.A. 2019.  Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients and cultured dairy products.  J. Dairy Sci. 102:3868-3878.
  • Speight, K.C., Schiano, A. N., Harwood, W.S. and Drake, M.A. 2019. Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis and qualitative multivariate analysis.  J. Dairy Sci. 102: 6971-6986.
  • Cheng, N., Barbano, D.M., and Drake, M.A. 2019. Effects of milk fat, casein and serum protein concentrations on sensory properties of milk based beverages.  J. Dairy Sci. 102: 8670-8690.
  • Jo, Y., Carter, B.G., Barbano, D.M., and Drake, M.A. 2019.  Identification of the source of volatile sulfur compounds produced in milk during thermal processing.  J. Dairy Sci.  102: 8658-8669.
  • Wagoner, T., Cakir Fuller, E., Drake, M.A. and Foegeding, E.A. 2019.  Sweetness perception in protein polysaccharide beverages is not explained by viscosity or critical overlap concentration.  Food Hydrocolloids 94:229-237.
  • Yuanzhu, L., Joyner, H., Lee, A.P. and Drake, M.A. 2018.  Impact of pasteurization and fat on milk: relationships among rheological, tribological and astringency behaviors.  Int. Dairy J. 78:28-35.
  • Griffin, L., Dean, L., and Drake, M.A. 2017.  The development of a lexicon for cashew nuts.  J. Sensory Stud. 32:1-10.
  • Mulcahy, E., park, C.W., Drake, M.A., Mulvihill, O’Mahoney, S. 2017.  Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry heating conditions.  Int. J. Dairy Technol.  71:216-225
  • Carter, B.G., Park, C.W. and Drake, M.A. 2017.  Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion. J. Dairy Sci. 100:8754-8758.
  • Schiano, A., Harwood, W., and Drake, M.A. 2017.  Sensory analysis of milk.  100 year invited review.  J. Dairy Sci. 100:9966-9986
  • Stout, M., Park, C.W. and Drake, M.A. 2017.  The effect of bleaching agents on the degradation of vitamins and carotenoids in spray dried whey protein concentrate. J. Dairy Sci. 100: 7922-7932.
  • McLean, K.G., Hanson, D., Jervis, S. and Drake, M.A. 2017.  Consumer perception of retail pork bacon attributes using adaptive choice conjoint analysis and maximum differential scaling.  J. Food Sci.  82:2659-2668
  • Park, C.W. and Drake, M.A. 2017.  The effect of homogenization pressure on the flavor and flavor stability of whole milk powder.  J. Dairy Sci.  100:5195-5205.
  • Yeh, E., Barbano, D.M. and Drake, M.A. 2017.  Vitamin fortification of fluid milk.  J. Food Sci.  82:856-864.
  • Yeh, E., Schiano, A., Jo, Y., Barbano, D.M. and Drake, M.A. 2017.  The effect of vitamin concentrates on the flavor of pasteurized milk.  J. Dairy Sci. 100:4335-4348.
  • McCarthy, K.S., Parker, M., Ameerally, A., Drake, S.L., and Drake, M.A. 2017.  Drivers of choice for fluid milk versus plant based alternatives: what are consumer perceptions of fluid milk.  J. Dairy Sci.  100:6125-6138.
  • Lee, A.P., Barbano, D.M., and Drake, M.A. 2017. The influence of ultra pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks.  J. Dairy Sci. 100:1688-1701.
  • McCarthy, K.S., Lopetcharat, K., and Drake, M.A. 2017.  Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk. J. Dairy Sci.  100:1702-1711.
  • Lee, A.P., Barbano, D.M., and Drake, M.A. 2016. The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)–pasteurized skim milk. J. Dairy Sci. 99: 9659-9667.
  • Park, C.W., Stout, M.A., and Drake, M.A. 2016.  The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70%. J. Dairy Sci.  99:9598-9610.
  • Park, C.W. and M.A. Drake. 2016.  Condensed milk storage and evaporation affect the flavor of nonfat dry milk. J. Dairy Sci.  99: 9586-9597.
  • 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. J. Dairy Sci. 99:5284-5304.
  • Oltman, A.E., Yates, M.D., and Drake, M.A. 2016.  Preference mapping of tomatoes across three stages of consumption.  J. Food Sci.  81:S1495-S1505.
  • Lawrence, S., Lopetcharat, K., and Drake, M.A. 2016.  Preference mapping of soymilk with different U.S. consumers.  J. Food Sci. 81: S463-S476.
  • Hubbard, E.M., Jervis, S.M. and Drake, M.A. 2016.  The effect of extrinsic attributes on liking of cottage cheese.  J. Dairy Sci. 99:183-193.
  • Jervis, S.M. B. Guthrie, G. Guo, T. Worch, A. Hasted and M.A. Drake. 2016.  Comparison of preference mapping methods on commodity foods with challenging groups of low-variance attributes: sliced whole wheat sandwich bread example. J. Sensory Stud.  31:34-49.
  • Smith, S., Metzger, L., and Drake, M.A. 2016.  Evaluation of whey, milk, and delactosed permeates as salt substitutes. J. Dairy Sci.  99:8687-8698.
  • Smith, T.J., Campbell, R.E., Jo, Y. and Drake, M.A. 2016.  Flavor and stability of milk proteins.  J. Dairy Sci. 99:4325-4346.
  • Park, C.W., Parker, M., and Drake, M.A. 2016. The effect of liquid storage on the flavor of whey protein concentrate.  J. Dairy Sci.  99:4303-4308.
  • S., Smith, T.J. and Drake, M.A. 2016.  Flavor and flavor stability of cheese, rennet and acid wheys.  J. Dairy Sci.  99:3434-4444.
  • Smith, T.J., Foegeding, E.A., and Drake, M.A. 2015.  Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide.  J. Food Sci.  C2153-C2160.
  • Smith, T.J, Gerard, P.D., and Drake, M.A. 2015. Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate.  J. Dairy Sci.  98: 7614-7627.
  • Zhang, Y., Campbell, R.E., Drake, M.A. and Zhong, Q. 2015.  Decolorization of Cheddar cheese whey by activated carbon. J. Dairy Sci.  98:2982-2991.
  • Oltman, A.E., Lopetcharat, K., Bastian, E., and Drake, M.A. 2015.  Identifying key attributes for protein beverages.  J. Food Sci. S1383-S1390.
  • Qiu, Y., Smith, T.J., Foegeding, E.A. and Drake, M.A. 2015.  The effect of microfiltration on color, flavor and functionality of 80% whey protein concentrate.  J. Dairy Sci.  98:5862-5873.
  • Li, X.E., Lopetcharat, K., and Drake, M.A. 2015.  Parents’ and childrens’ acceptance of skim chocolate milks sweetened by monk fruit and stevia leaf extracts.  J. Food Sci.  S1083-1092.
  • Jervis, M., Smith, T.J., and Drake, M.A. 2015.  The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder.  J. Dairy Sci. 98:2294-2302.
  • Li, X.E. and Drake, M.A. 2015.  Sensory perception, nutritional role, and challenges of flavored milk for children and adults.  J. Food Sci. 80:R665-670.
  • Li, X.E., Jervis, S.M. and Drake, 2015.  Examining extrinsic factors that influence product acceptance: A review. J. Food Sci.  80:R901-909.
  • Li, X., Lopetcharat, K., Qiu, Y., and Drake, M.A. 2015.  Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis. J. Dairy Sci.  98:1455-1466.
  • Oltman, A.E., Jervis, S.M., and Drake, M.A. 2014.  Consumer attitudes and preferences for fresh market tomatoes.  J. Food Sci.  79: S2091-S2097.
  • Jervis, M.J., Jervis, S.M., Guthrie, B. and Drake, M.A. 2014.  Determining children’s perceptions, opinions, and attitudes for sliced sandwich breads.  J. Sensory Stud. 29: 234–247.
  • Frankowski, K.M., Miracle, R.E. and Drake, M.A. 2014.  The role of sodium in the salty taste of permeate.  J. Dairy Sci. 97:5356-5370.
  • Jervis, M.J. and Drake, M.A. 2014.  The use of qualitative research methods in quantitative science: a review.  J. Sensory Stud.  29: 234-247.
  • Park, C.W., Bastian, E., Farkas, B.E., and Drake, M.A. 2014.  The effect of acidifcation of liquid whey protein concentrate on the flavor of spray dried powder.  J. Dairy Sci. 97:4043-4051.
  • Li, X., Lopetcharat, K., and Drake, M.A. 2014.  Extrinsic attributes that influence parents’s purchase of chocolate milk for their children.  J. Food Sci. 79: S1407-S1415.
  • Jervis, S.M., Gerard, P.D., Drake, S., Lopetcharat, K., and Drake, M.A. 2014.  The perception of creaminess in sour cream.  J. Sensory Stud.  29: 248-257.
  • Campbell, R.E and Drake, M.A. 2014.  Enzymatic bleaching in commercial colored Cheddar whey retentate.  Int. Dairy J. 38:148-153.
  • Smith, T.J. Li. X.E., Drake, M.A. 2014.  Norbixin and bixin partitioning in Cheddar cheese and whey.  J. Dairy Sci.  97:332-3327.
  • Park, C.W. and Drake, M.A. 2014.  The distribution of fat in dried dairy particles determines flavor release and flavor stability.  J. Food Sci.  79:R452-459.
  • Jervis, S.M., Jervis, M., Guthrie, B. and Drake, M.A. 2014.  The efficacy of using photographs to represent attributes of sliced sandwich bread in an adaptive choice based conjoint.  J. Sensory Stud.  29:64-73.
  • Campbell, R.E., Boogers, I., Drake, M.A. 2014.  Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography.   J. Dairy Sci.  97: 1313-1318.
  • Campbell, R.E., Gerard, P.D., Drake, M.A. 2014.  Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate J. Dairy Sci. 97:1225-1232.
  • Park, C.W., Bastian, E., Farkas, B.E., and Drake, M.A. 2014.  The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.  J. Food Sci. 79:C19-C24.
  • Oltman, A.E., Jervis, S.M., and Drake, M.A. 2014. Consumer attitudes and preferences for fresh market tomatoes. J. Food Sci. 79: S2091-S2097.
  • Jervis, M.J., Jervis, S.M., Guthrie, B. and Drake, M.A. 2014. Determining children’s perceptions, opinions, and attitudes for sliced sandwich breads. J. Sensory Stud. 29: 351-36.
  • Frqankowski, K.M., Miracle, R.E. and Drake, M.A. 2014. The role of sodium in the salty taste of permeate. J. Dairy Sci. 97:5356-5370.
  • Jervis, M.J. and Drake, M.A. 2014. The use of qualitative research methods in quantitative science: a review. J. Sensory Stud. 29: 234-247.
  • Park, C.W., Bastian, E., Farkas, B.E., and Drake, M.A. 2014. The effect of acidification of liquid whey protein concentrate on the flavor of spray dried powder. J. Dairy Sci. 97:4043 4051.
  • Li, X., Lopetcharat, K., and Drake, M.A. 2014. Extrinsic attributes that influence parents’ purchase of chocolate milk for their children. J. Food Sci. 79: S1407-S1415.
  • Jervis, S.M., Gerard, P.D., Drake, S., Lopetcharat, K., and Drake, M.A. 2014. The perception of creaminess in sour cream. J. Sensory Stud. 29: 248-257.
  • Campbell, R.E and Drake, M.A. 2014. Enzymatic bleaching in commercial colored Cheddar whey retentate. Int. Dairy J. 38:148-153.
  • Smith, T.J. Li. X.E., Drake, M.A. 2014. Norbixin and bixin partitioning in Cheddar cheese and whey. J. Dairy Sci. 97:332-3327.
  • Park, C.W. and Drake, M.A. 2014. The distribution of fat in dried dairy particles determines flavor release and flavor stability. J. Food Sci. 79:R452-459.
  • Jervis, S.M., Jervis, M., Guthrie, B. and Drake, M.A. 2014. The efficacy of using photographs to represent attributes of sliced sandwich bread in an adaptive choice based conjoint. J. Sensory Stud. 29:64-73.
  • Campbell, R.E., Boogers, I., Drake, M.A. 2014. Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography. J. Dairy Sci. 97: 1313-1318.
  • Campbell, R.E., Gerard, P.D., Drake, M.A. 2014. Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate J. Dairy Sci. 97:1225-1232.
  • 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. J. Food Sci. 79:C19-C24.
  • Campbell, R.E. and Drake, M.A. 2013. Cold enzymatic bleaching of fluid whey. J. Dairy Sci. 96:7404-7413.
  • Desai, N., Shepherd, L. and Drake, M.A. 2013. Sensory properties and drivers of liking for Greek yogurts. J. Dairy Sci. 96:7454-7466.
  • 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. J. Food Sci. 78:C1535-C1542.
  • Amelia, I., Drake, M.A., Nelson, B., Barbano, D.M. 2013. A new method for the production of lowfat Cheddar cheeses. J. Dairy Sci. 96: 4870-4884.
  • Campbell, R.E. and Drake, M.A. 2013. The impact of native and non-native enzymes on the flavor of dried dairy ingredients. J. Dairy Sci. 96:4773-4783.
  • Shepherd, L., Miracle, R.E., Leksrisompong, P., and Drake, M.A. 2013. Relating sensory and chemical properties of sour cream to consumer acceptance. J. Dairy Sci. 96:5435-5454.
  • Kim, M.K., Lopetcharat, K., and Drake, M.A. 2013. Influence of packaging information on consumer liking o chocolate milk. J. Dairy Sci. 96:4843-4856.
  • Jervis, S.M. and Drake, M.A. 2013. The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems. J. Food Sci. 78:R129-R137.
  • Campbell, R.E., Adams, S., Drake, M.A., and Barbano, D.M. 2013. Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate. J. Dairy Sci. 96: 1387-1400.
  • White, S.S., Fox, K.M., Jervis, S.M., and Drake, M.A. 2013. Influence of heating and acidification on the flavor of whey protein isolate. J. Dairy Sci. 96: 1366-1379.
  • Leksrisompong, P.P., Lopetcharat, K., Guthrie, B., and Drake, M.A. 2013. Preference mapping of carbonated lemon lime beverages with regular and diet beverage consumers. J. Food Sci. 78:S320-S328.
  • Jervis, S.M. Ennis, J., and 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. J. Sensory Stud. 451-462.
  • Kang, E.J., Smith, T.J., and Drake, M.A. 2012. Alternative bleaching methods for Cheddar cheese whey. J. Food Sci. 77:C818-C823.
  • Barden, L.M., Drake, M.A., and Foegeding, E.A. 2012. Impact of sample thickness on descriptive texture analysis o
    Cheddar cheese. J. Sensory Studies. 27: 286-293.
  • Kim, M.K., Lopetcharat, K., Gerard, P.D. and Drake, M.A. 2012. Consumer awareness of salt and sodium and sodium
    reduction labeling. J. Food Sci. 77:S307-S313.
  • Li, X., Campbell, R.E., Fox, A., Gerard, P.D., and Drake, M.A. 2012. Influence of Storage, Heat Treatment and Solids
    Composition on the Bleaching of Whey with Hydrogen Peroxide. J. Food Sci. 77:C798-C804.
  • Leksrisompong, P.P., Gerard, P.D., Lopetcharat, K., and Drake, M.A. 2012. Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages. J. Food Sci. 77: S282-S287.
  • Leksrisompong, P.P., Lopetcharat, K., Guthrie, B., and Drake, M.A. 2012. Descriptive analysis of carbonated regular and diet lemon lime beverages. J. Sensory Studies. 27:247-263.
  • Campbell, R.E., Kang, E.J., Bastian, E., and Drake, M.A. 2012. The use of lactoperoxidase for the bleaching of fluid whey. J. Dairy Sci. 95:2882-2890.
  • Jervis, S.M., Campbell, R.E., Wojciechowski. K., Drake, M.A., and Barbano, D.M. 2012. Impact of bleaching whey on sensory and functional properties of 80% whey protein concentrate. J. Dairy Sci. 95: 2828-2862.
  • Leksrisompong, P.P., Whitson, M.E., Truong, V.D. and Drake, M.A. 2012. Sensory attributes and consumer acceptance of sweet potato cultivars with varying flesh colors. J. Sensory Stud. 27:59-69.
  • 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. J. Sensory Stud. 27:48-58.
  • 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. J. Dairy Sci. 95:36-49.
  • Liaw, I., Miracle, R.E., Jervis, S.M., Listiyani, M., Miracle, R.E. and Drake, M.A. 2011. Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar whey. J. Food Sci. 76:C1188-C1194.
  • Kim, M., Drake, S.L., and Drake, M.A. 2011. Evaluation of key flavor compounds in reduced and full fat Cheddar cheeses using sensory studies on model systems. J. Sensory Stud. 26:278-290.
  • Whitson, M.E., Miracle, R.E., Bastian, E., and Drake, M.A. 2011. Effect of liquid retentate storage on flavor of spray dried whey protein concentrate and isolate. J. Dairy Sci. 94:3747-3760.
  • Listiyani, M., Campbell, R.E., Miracle, R.E., Dean, L., and Drake, M.A. 2011. Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins. J. Dairy Sci. 94: 4347-4359.
  • Campbell, R.E., Miracle, R.E., Gerard, P.D., and Drake, M.A. 2011. Effects of starter culture and storage on the flavor of liquid whey. J. Food Sci. 76:S354-361.
  • Campbell, R.E., Miracle, R.E., and Drake, M.A. 2011. The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate. J. Dairy Sci. 94:1185-1193.
  • Drake, S.L. Lopetcharat, K. and Drake, M.A. 2011. Salty taste in dairy foods. Can we reduce the salt? J. Dairy Science. 94:636-645.
  • Drake, S.L. and Drake, M.A. 2011. Comparison of salty taste and time intensity of sea and land salts from around the world. J. Sensory Studies. 26:13-24.
  • Drake, S.L. and Drake, M.A. 2011. Application of Sensory Methods to Development of Probiotic and Prebiotic Foods.Ch 6 In Probiotic and Prebiotic Foods. Technology, Stability and Benefits to Human Health. Nov Science Publishers, New York, NY pp 113-130.
  • Palacios, O.M., Joseph Badran, Lisa Spence, Mary Anne Drake, Michele Reisner and Howard R. Moskowitz. 2010. Measuring acceptance of milk and milk substitutes among younger and older children. J. Food Sci. 75:S522-S526.
  • Drake, M.A., Miracle, R.E., and McMahon, D.J. 2010. Impact of fat reduction on flavor and flavor chemistry of cheddar cheeses. J. Dairy Sci. 93:5069-5081.
  • Drake, M.A., Miracle, R.E., and McMahon, D.J. 2010. Influence of fat on flavour and flavour development of Cheddar cheese. Australian J. Dairy Technol. 65(3):644-650.
  • Kelly, M., Vardhanabhuti, B., Luck, P., Drake, M.A., Osborne, J., Foegeding, E.A. 2010. Role of protein concentration and saliva interactions in the astringency of whey proteins at low pH. J Dairy Sci 93:1900-1909.
  • Kelly M, Vardhanabhuti B, Luck P, Drake MA, Osborne J, and Foegeding EA. 2010. Role of charge interactions in the astringency of whey proteins at low pH. J Dairy Sci 93:1890-1899.
  • Kang, E.J., Campbell, R.E., Bastian, E., and Drake, M.A. 2010. Annatto and bleaching in dairy foods. Invited review. J. Dairy Sci. 93:3891-3901.
  • Drake, S.L., Yates, M.D., and Drake, M.A. 2010. Development of a sensory lexicon for processed and imitation cheeses. J. Sensory Stud. 25:720-739.
  • Childs, J.L. and Drake, M.A. 2010. Consumer perception of astringency in acidic whey protein beverages. J. Food Sci. 75:S513-S521.
  • Liaw, I., Eshpari, H., Tong, P.S., and Drake, M.A. 2010. The impact of antioxidant addition on flavor of Cheddar and Mozzarella whey and Cheddar whey protein concentrate. J. Food Sci. 75:C559-C569.
  • Leksrisompong, P.P., Miracle, R.E., and Drake, M.A. 2010. Characterization of flavor of whey protein hydrolysates. J. Agric. Food Chem. 58:6318-6327.
  • Melo, L., Childs, J.L., Drake, M.A., Bolini, H., and Efraim, P. 2010. Expectations and acceptability of diabetic and reduced calorie milk chocolates among non-diabetics and diabetics in the USA. J. Sensory Stud. 25 (s1): 133-152
  • Whitson, M.E., Miracle, R.E., Drake, M.A. 2010. Sensory characterization of chemical components responsible for cardboard flavor in whey protein. J. Sensory Stud. 25:616-636.
  • Evans, J.P., 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. J. Dairy Sci. 1824-1843.
  • Leksrisompong, P. Barbano, D.M., Foegeding, E.A., Gerard, P.D., Drake, M.A. 2010. The Roles of Fat and pH on the Detection Thresholds and Partition Coefficients of Three Compounds: Diacetyl, δ-Decalactone, and Furaneol. J. Sensory Stud. 25: 347-370
  • Drake, S.L., Drake, M.A., Sanderson, R., Daniels, H.V. and Yates, M.D. 2010. Influence of purging time on the sensory properties of aquacultured Southern Founder (Paralichthys Legostigma). J. Sensory Stud. 25:246-259.
  • Neta, E.R., Sanders, T.H., and Drake, M.A. 2010. Understanding peanut flavor: a current review. Ch. 51 In Handbook of Fruit and Vegetable Flavors. H. Hui (ed). Wiley and Sons, Ppp 999-1036.
  • Barden, L., Cakir, E., Leksrisompong, P.N., Ryan, K.N., Foegeding, E.A., Drake, M.A. 2009. Effect of flavor on perceived texture of whey protein isolate gels. J. Sensory Stud. 25:447-462.
  • Rogers, N.R., M. A. Drake, C. R. Daubert, D. J. McMahon, T. K. Bletsch, and E. A. Foegeding. 2009. The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture. J. Dairy Sci. 92: 4756-4772.
  • Croissant, A.E., Kang, E.J., Campbell, R.E., Bastian, E., and Drake, M.A. 2009. Impact of bleaching agent on the flavor and flavor chemistry of whey proteins. J. Dairy Sci. 92:5917-5927.
  • Drake, S.L., Lopetcharat, K., and Drake, M.A. 2009. Comparison of two different methods to explore consumer preferences for cottage cheese. J. Dairy Sci. 92:5883-5897.
  • Evans, J., Zulewska, J., Newbold, M., Drake, M.A., and Barbano, D.M. 2009. Comparison of Composition, Sensory and Volatile Components of 34% Whey Protein and Milk Serum Protein Concentrates. J. Dairy Sci. 92:4773-4791.
  • Drake, S.L., Lee, S.L., Clark, S., Lopetcharat, K., and Drake, M.A. 2009. Mapping regional differences in consumer liking for sharp Cheddar cheeses. J. Food Sci. 74:S276-285.
  • Lloyd, M.A., Drake, M.A., Gerard, P.D. 2009. Flavor Variability and Flavor Stability of US-Produced Whole Milk Powder. J. Food Sci. 74:S334-S343.
  • Childs, J.L. and Drake, M.A. 2009. Consumer perception of low fat cheese. J. Sensory Studies. 24:902-921.
  • Lloyd, M.A., Hess, S., and Drake, M.A. 2009. Effect of package and storage temperature on flavor and flavor stability of whole milk powder. J. Dairy Sci. 92:2409-2422.
  • Childs, J.L., Yates, M.D., and Drake, M.A. 2009. Preference mapping of cheese sauces. J Food Sci. 74:S205-S218
  • Bansal, N., Drake, M.A., Piraino, P., Broe, M.L., Harboe, M., Fox, P.F., and McSweeney, P.L.H. 2009. Suitability of recombinant camel (Camelus dromedaries) chymosin as a coagulant for Cheddar cheese. Int. Dairy J. 19:510-517.
  • Sheehan, J.J., Patel, A.D., Drake, M.A., and 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. Int. Dairy J. 19:498-509.
  • Wright, B.J., Zevchak, S.E., Wright, J.M., and Drake, M.A. 2009. Impact of agglomeration on flavor and flavor stability of whey proteins. J. Food Sci. 74:S17-S29.
  • Kim, M., Bang, W., Drake, M.A., Hanson, D., and Jaykus, L. 2009. Survival of L. monocytogenes on souse. J. Food Prot. 72: 637-643.
  • MaryAnne Drake, Joy Wright, Megan Whitson, and Michelle Lloyd. 2009. Impact of dairy ingredients on the flavour profiles of foods. M Corredig. Woodhead Publishing. Great Abington, Cambridge UK. Ch 17 In Dairy-derived ingredients: food and nutraceutical uses. 675 pages Pp 442-466
  • Drake, M.A., Miracle, R.E, and Wright, J.M. 2009. Sensory properties of dairy proteins. Ch 15 In Milk Proteins: From Expression to Food. Thompson, A., Boland, M., Singh, H. (Eds). Elsevier, Amsterdam, The Netherlands. Pp 429-448.
  • Van Hekken, D.L., Drake, M.A., Tunick, M., Guerrerro, V.M., , Molina Corral, F.J., , Gardea, A. 2008. Effect of Pasteurization and Season on the Sensorial and Rheological Traits of Mexican Chihuahua Cheese. Dairy Science & Technology (Le Lait). 88:525-536.
  • Beecher, J.W., Drake, M.A., Luck, P.J., Foegeding, E.A. 2008. Factors regulating astringency of whey protein beverages. J. Dairy Sci. 91:2553 – 2560.
  • Drake, S.L., Gerard, P.D., and Drake, M.A. 2008. Consumer preferences for mild Cheddar cheese flavor. J. Food Sci. 73:S449-S455.
  • Neta, E., Miracle, R.E., Sanders, T.H., and Drake, M.A. 2008. Characterization of Pyrazine Compounds Contributing to Earthy/bell pepper Flavor in Farmstead Cheddar Cheese. J. Food Sci. 73:C632-C638.
  • Greene, J.L., Sanders, T.H., and Drake, M.A. 2008. Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts. J. Agric. Food Chem. 56:8096-8112.
  • N. A. Kocaoglu-Vurma, W. J. Harper, M. A. Drake, and P. D. Courtney. 2008. Microbiological, Chemical, and Sensory Characteristics of Swiss Cheese Manufactured with Adjunct Lactobacillus Strains Using a Low Cooking Temperature. J. Dairy Sci. 91: 2947-2959.
  • Jones, V.S., Drake, M.A., Harding, R., and Kuhn-Sherlock, B. 2008. Consumer Perception of Soy and Dairy Products: a Cross-Cultural Study. J. Sensory Stud. 23:65-79.
  • Liggett, R., Drake, M.A., Delwiche, J. 2008. Impact of flavor attributes on consumer liking of Swiss cheese. J. Dairy Sci. 91:466-476.
  • Krause, A.J., Miracle, R.E., Sanders, T.H., Dean, L., and Drake, M.A. 2008. The impact of frozen or refrigerated storage on butter flavor and texture. J. Dairy Sci. 91:455-465.
  • Drake, M.A., Yates, M.D., and Gerard, P.D. 2008. Determination of regional differences in flavor for U.S. Cheddar cheeses aged for 6 months or longer. J. Food Sci. 73:S199-S208.
  • Bodyfelt, F.W., Drake, M.A., Rankin, S.A. 2008. Developments in dairy foods sensory science and education – from student contests to impact on product quality. Int. Dairy J. 18:729-734.
  • Childs, J.L., Thompson, J.L., Lillard, S.L., Berry, T.K., and Drake, M.A. 2008. Consumer perception of whey and soy protein in meal replacement products. J. Sensory Stud. 23:330-339.
  • Bang, W., Hanson, D. and 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. J. Food Protection. 71:191-1
  • Rehman, S. Drake, M.A. Farkye, N. 2008. Differences between Cheddar cheese manufactured by the milled curd and stirred curd methods using different commercial starters. J. Dairy Sci. 91:76-84.
  • Di Cagno, R., Miracle, R.E., De Angelis, M., Minervini, F., Rizello, C.G., Drake, M.A., Fox, P.F., Gobbetti, M. 2007. Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses. J. Dairy Research, 74:468-477.
  • Croissant, A.E., Washburn, S., Drake, M.A. 2007. Evaluation of chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems. J. Dairy Sci. 90:4942-4953.
  • Thompson, J.L., Gerard, P.D., and Drake, M.A. 2007. Chocolate milk and the Hispanic consumer. J. Food Sci. 72:S666-S675.
  • Drake, M.A. 2007. Sensory analysis of dairy foods. J. Dairy Sci. 90:4925-4937.
  • 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. J. Dairy Sci. 90:4974-4987.
  • Lozano, P., Miracle, R.E., Krause, A.J., Drake, M.A. Cadwallader, K.R. 2007. Effect of cold storage and packaging material on the major aroma components of sweet cream butter. J. Agric Food Chem. 55(19):7840-7846.
  • Childs, J.L., Yates, M.D., Drake, M.A. 2007. Sensory properties of meal replacement bars and beverages made from whey or soy proteins. J. Food Sci. 72:S425-434.
  • Neta, E.R., 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. J. Food Sci. 72:S352-359.
  • Krause, A.J., Lopetcharat, K., Drake, M.A. 2007. Identification of the characteristics that drive consumer liking of butter flavor. J. Dairy Sci. 90:2091-2102.
  • Carunchia Whetstine, M.E., P.J. Luck, M.A. Drake, E.A. Foegeding, P.D. Gerard, and D. M. Barbano. 2007. Characterization of Flavor and Texture Development within 291 kg Blocks of Milled and Stirred Curd Cheddar Cheese. J. Dairy Sci. 90:3091-3109.
  • Lozano, P., Drake, M.A., Benitez, D., and Cadwallader, K.R. 2007. Instrumental and Sensory Characterization of Heat-Induced Odorants in Aseptic Packaged Soymilk. J. Agric. Food Chem. 55:3018-3026.
  • Drake, S.L., M.E. Carunchia Whetstine, M.A. Drake, P. Courtney, K. Fligner, J. Jenkins, C. Pruitt. 2007. Sources of umami taste in Cheddar and Swiss cheeses. J. Food Sci.72:S360-366.
  • Foegeding, E.A. and Drake, M.A. 2007. Sensory and mechanical properties of cheese texture. J Dairy Sci. 90:1611- 1624.
  • Bang, W., Drake, M.A., and Jaykus, L. 2007. Recovery and detection of V. vulnificus during storage. Food Microbiol. 24:664-670.
    Yates, M.D. and Drake, M.A. 2007. Texture properties of Gouda cheese. J. Sensory Studies. J. Sensory Stud. 22:493-
    506.
  • Drake, M.A., Jones, V.S., Russell, T., Harding, R., and Gerard, P.D. 2007. Comparison of lexicons for descriptive analysis of whey and soy proteins in New Zealand and the United States. J. Sensory Studies. 22:433-452.
  • Azizoglu, R. and Drake, M.A. 2007. Impact of Antibiotic Stress on Acid and Heat Tolerance and Virulence Factor Production of Escherichia coli O157:H7. J. Food Protection, 70:194-199.
  • Drake, M.A. 2007. Defining Cheese Flavour. Ch 17 In Improving the Flavour of Cheese, B. Weimer, Ed., CRC Press. New York, NY pp 370-395.
  • Carunchia Whetstine, M.E., and M.A. Drake. 2007. The flavor and flavor stability of skim and whole milk powders. Ch 13 In Flavor Chemistry of Dairy Products. K.R. Cadwallader, M.A. Drake, R. McGorrin, Eds. ACS Publishing, Washington, DC. Pp 217-252.
  • Drake, M.A., Cadwallader, K.R., and Carunchia Whetstine, M.E. 2007. Establishing Links Between Sensory and Instrumental Analysis of Dairy Flavors: Example Cheddar cheese. Ch 3 Flavor of Dairy Products. K.R. Cadwallader, M.A. Drake, R. McGorrin, Eds. ACS Publishing, Washington, DC. Pp 51-78.
  • Singh, T.K., Cadwallader, K.R., Drake, M.A. 2007. Biochemical processes in the production of flavor in milk and milk
    products. Ch. 78 In Handbook of Food Products Manufacturing. Hui, Y.H. Editor. John Wiley and Sons, Inc.
    Hoboken, NJ pp 715-748.