294 related articles for article (PubMed ID: 31351718)
1. Identification of the source of volatile sulfur compounds produced in milk during thermal processing.
Jo Y; Carter BG; Barbano DM; Drake MA
J Dairy Sci; 2019 Oct; 102(10):8658-8669. PubMed ID: 31351718
[TBL] [Abstract][Full Text] [Related]
2. Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.
Jo Y; Benoist DM; Barbano DM; Drake MA
J Dairy Sci; 2018 May; 101(5):3812-3828. PubMed ID: 29501345
[TBL] [Abstract][Full Text] [Related]
3. The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks.
Lee AP; Barbano DM; Drake MA
J Dairy Sci; 2017 Mar; 100(3):1688-1701. PubMed ID: 28088421
[TBL] [Abstract][Full Text] [Related]
4. The role of heat treatment in light oxidation of fluid milk.
Harwood WS; Carter BG; Cadwallader DC; Drake MA
J Dairy Sci; 2020 Dec; 103(12):11244-11256. PubMed ID: 33010920
[TBL] [Abstract][Full Text] [Related]
5. The effect of flash vacuum cooling on the flavor of ultrapasteurized milk.
Carter BG; Jo Y; Cadwallader DC; Drake M
JDS Commun; 2022 May; 3(3):169-173. PubMed ID: 36338814
[TBL] [Abstract][Full Text] [Related]
6. Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beverages.
Whitt DM; Pranata J; Carter BG; Barbano DM; Drake MA
J Dairy Sci; 2022 Jul; 105(7):5700-5713. PubMed ID: 35525620
[TBL] [Abstract][Full Text] [Related]
7. Does vitamin fortification affect light oxidation in fluid skim milk?
Schiano AN; Jo Y; Barbano DM; Drake MA
J Dairy Sci; 2019 Jun; 102(6):4877-4890. PubMed ID: 30904314
[TBL] [Abstract][Full Text] [Related]
8. Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection.
Vazquez-Landaverde PA; Torres JA; Qian MC
J Dairy Sci; 2006 Aug; 89(8):2919-27. PubMed ID: 16840607
[TBL] [Abstract][Full Text] [Related]
9. Flavor and stability of milk proteins.
Smith TJ; Campbell RE; Jo Y; Drake MA
J Dairy Sci; 2016 Jun; 99(6):4325-4346. PubMed ID: 27060829
[TBL] [Abstract][Full Text] [Related]
10. Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color.
Hoyt HM; Pranata J; Barbano DM; Drake M
J Dairy Sci; 2023 Jun; 106(6):3884-3899. PubMed ID: 37105877
[TBL] [Abstract][Full Text] [Related]
11. Influence of heating and acidification on the flavor of whey protein isolate.
White SS; Fox KM; Jervis SM; Drake MA
J Dairy Sci; 2013 Mar; 96(3):1366-79. PubMed ID: 23332857
[TBL] [Abstract][Full Text] [Related]
12. Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor.
Vogel KG; Carter BG; Cheng N; Barbano DM; Drake MA
J Dairy Sci; 2021 Oct; 104(10):10640-10653. PubMed ID: 34304878
[TBL] [Abstract][Full Text] [Related]
13. Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk.
Ding H; Han Z; Wang B; Wang Y; Ran Y; Zhang L; Li Y; Lu C; Lu X; Ma L
Molecules; 2023 Apr; 28(8):. PubMed ID: 37110776
[TBL] [Abstract][Full Text] [Related]
14. The effect of vitamin concentrates on the flavor of pasteurized fluid milk.
Yeh EB; Schiano AN; Jo Y; Barbano DM; Drake MA
J Dairy Sci; 2017 Jun; 100(6):4335-4348. PubMed ID: 28434730
[TBL] [Abstract][Full Text] [Related]
15. Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.
Evans J; Zulewska J; Newbold M; Drake MA; Barbano DM
J Dairy Sci; 2009 Oct; 92(10):4773-91. PubMed ID: 19762792
[TBL] [Abstract][Full Text] [Related]
16. Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages.
Cheng N; Barbano DM; Drake M
J Dairy Sci; 2019 Oct; 102(10):8670-8690. PubMed ID: 31351726
[TBL] [Abstract][Full Text] [Related]
17. Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk.
Santos MV; Ma Y; Caplan Z; Barbano DM
J Dairy Sci; 2003 May; 86(5):1601-7. PubMed ID: 12778570
[TBL] [Abstract][Full Text] [Related]
18. Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk.
Li Y; Joyner HS; Carter BG; Drake MA
J Dairy Sci; 2018 Apr; 101(4):2941-2955. PubMed ID: 29398020
[TBL] [Abstract][Full Text] [Related]
19. 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.
Carter B; Patel H; Barbano DM; Drake M
J Dairy Sci; 2018 May; 101(5):3900-3909. PubMed ID: 29501331
[TBL] [Abstract][Full Text] [Related]
20. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
Clare DA; Bang WS; Cartwright G; Drake MA; Coronel P; Simunovic J
J Dairy Sci; 2005 Dec; 88(12):4172-82. PubMed ID: 16291608
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
