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Journal Abstract Search

233 related items for PubMed ID: 12647950

  • 1. Determining flavor and flavor variability in commercially produced liquid cheddar whey.
    Carunchia Whetstine ME, Parker JD, Drake MA, Larick DK.
    J Dairy Sci; 2003 Feb; 86(2):439-48. PubMed ID: 12647950
    [Abstract] [Full Text] [Related]

  • 2. Effects of starter culture and storage on the flavor of liquid whey.
    Campbell RE, Miracle RE, Gerard PD, Drake MA.
    J Food Sci; 2011 Feb; 76(5):S354-61. PubMed ID: 22417452
    [Abstract] [Full Text] [Related]

  • 3. The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey.
    Tomaino RM, Turner LG, Larick DK.
    J Dairy Sci; 2004 Feb; 87(2):300-7. PubMed ID: 14762072
    [Abstract] [Full Text] [Related]

  • 4. Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
    Gallardo-Escamilla FJ, Kelly AL, Delahunty CM.
    J Dairy Sci; 2005 Nov; 88(11):3745-53. PubMed ID: 16230680
    [Abstract] [Full Text] [Related]

  • 5. The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
    Liaw IW, Eshpari H, Tong PS, Drake MA.
    J Food Sci; 2010 Aug 01; 75(6):C559-69. PubMed ID: 20722911
    [Abstract] [Full Text] [Related]

  • 6. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
    Liaw IW, Evan Miracle R, Jervis SM, Listiyani MA, Drake MA.
    J Food Sci; 2011 Oct 01; 76(8):C1188-94. PubMed ID: 22417583
    [Abstract] [Full Text] [Related]

  • 7. Sensory characteristics and related volatile flavor compound profiles of different types of whey.
    Gallardo-Escamilla FJ, Kelly AL, Delahunty CM.
    J Dairy Sci; 2005 Aug 01; 88(8):2689-99. PubMed ID: 16027181
    [Abstract] [Full Text] [Related]

  • 8. The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.
    Jervis SM, Drake M.
    J Food Sci; 2013 Feb 01; 78(2):R129-37. PubMed ID: 23330802
    [Abstract] [Full Text] [Related]

  • 9. The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
    Campbell RE, Miracle RE, Drake MA.
    J Dairy Sci; 2011 Mar 01; 94(3):1185-93. PubMed ID: 21338784
    [Abstract] [Full Text] [Related]

  • 10. Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.
    Carunchia Whetstine ME, Luck PJ, Drake MA, Foegeding EA, Gerard PD, Barbano DM.
    J Dairy Sci; 2007 Jul 01; 90(7):3091-109. PubMed ID: 17582091
    [Abstract] [Full Text] [Related]

  • 11. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.
    Smith TJ, Foegeding EA, Drake MA.
    J Food Sci; 2016 Apr 01; 81(4):C849-57. PubMed ID: 26910294
    [Abstract] [Full Text] [Related]

  • 12. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.
    Smith S, Smith TJ, Drake MA.
    J Dairy Sci; 2016 May 01; 99(5):3434-3444. PubMed ID: 26947298
    [Abstract] [Full Text] [Related]

  • 13. The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.
    Park CW, Bastian E, Farkas B, Drake M.
    J Dairy Sci; 2014 Jul 01; 97(7):4043-51. PubMed ID: 24792804
    [Abstract] [Full Text] [Related]

  • 14. The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.
    Croissant AE, Kang EJ, Campbell RE, Bastian E, Drake MA.
    J Dairy Sci; 2009 Dec 01; 92(12):5917-27. PubMed ID: 19923595
    [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 01; 92(10):4773-91. PubMed ID: 19762792
    [Abstract] [Full Text] [Related]

  • 16. Alternative bleaching methods for Cheddar cheese whey.
    Kang EJ, Smith TJ, Drake MA.
    J Food Sci; 2012 Jul 01; 77(7):C818-23. PubMed ID: 22757703
    [Abstract] [Full Text] [Related]

  • 17. The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
    Park CW, Bastian E, Farkas B, Drake M.
    J Food Sci; 2014 Jan 01; 79(1):C19-24. PubMed ID: 24329978
    [Abstract] [Full Text] [Related]

  • 18. Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
    Whitson M, Miracle RE, Bastian E, Drake MA.
    J Dairy Sci; 2011 Aug 01; 94(8):3747-60. PubMed ID: 21787911
    [Abstract] [Full Text] [Related]

  • 19. Consumer preferences for mild cheddar cheese flavors.
    Drake SL, Gerard PD, Drake MA.
    J Food Sci; 2008 Nov 01; 73(9):S449-55. PubMed ID: 19021820
    [Abstract] [Full Text] [Related]

  • 20. Characterization of dried whey protein concentrate and isolate flavor.
    Carunchia Whetstine ME, Croissant AE, Drake MA.
    J Dairy Sci; 2005 Nov 01; 88(11):3826-39. PubMed ID: 16230688
    [Abstract] [Full Text] [Related]

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