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Journal Abstract Search

430 related items for PubMed ID: 15328211

  • 1.
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  • 2. Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.
    Whetstine ME, Drake MA, Broadbent JR, McMahon D.
    J Dairy Sci; 2006 Sep; 89(9):3277-84. PubMed ID: 16899660
    [Abstract] [Full Text] [Related]

  • 3. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA, Miracle RE, McMahon DJ.
    J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
    [Abstract] [Full Text] [Related]

  • 4. 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; 90(7):3091-109. PubMed ID: 17582091
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  • 6. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
    Drake SL, Lopetcharat K, Clark S, Kwak HS, Lee SY, Drake MA.
    J Food Sci; 2009 Aug; 74(6):S276-85. PubMed ID: 19723234
    [Abstract] [Full Text] [Related]

  • 7. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
    Hannon JA, Kilcawley KN, Wilkinson MG, Delahunty CM, Beresford TP.
    J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049
    [Abstract] [Full Text] [Related]

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

  • 9. Preference mapping of Cheddar cheese with varying maturity levels.
    Young ND, Drake M, Lopetcharat K, McDaniel MR.
    J Dairy Sci; 2004 Jan; 87(1):11-9. PubMed ID: 14765805
    [Abstract] [Full Text] [Related]

  • 10. Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longer.
    Drake MA, Yates MD, Gerard PD.
    J Food Sci; 2008 Jun; 73(5):S199-208. PubMed ID: 18577011
    [Abstract] [Full Text] [Related]

  • 11. 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
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  • 13. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
    Carunchia Whetstine ME, Cadwallader KR, Drake M.
    J Agric Food Chem; 2005 Apr 20; 53(8):3126-32. PubMed ID: 15826069
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  • 15. Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology.
    Januszkiewicz J, Sabik H, Azarnia S, Lee B.
    J Chromatogr A; 2008 Jun 27; 1195(1-2):16-24. PubMed ID: 18495140
    [Abstract] [Full Text] [Related]

  • 16. Sensory and chemical properties of Gouda cheese.
    Jo Y, Benoist DM, Ameerally A, Drake MA.
    J Dairy Sci; 2018 Mar 27; 101(3):1967-1989. PubMed ID: 29274971
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  • 17.
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  • 18. Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: effect on off-flavor generation.
    Martini S, Thurgood JE, Brothersen C, Ward R, McMahon DJ.
    J Dairy Sci; 2009 May 27; 92(5):1876-84. PubMed ID: 19389945
    [Abstract] [Full Text] [Related]

  • 19. Characterization of cooked cheese flavor: Volatile components.
    Sullivan RC, Makinwa F, Fagan CC, Parker JK.
    J Food Sci; 2024 Oct 27; 89(10):6425-6442. PubMed ID: 39269289
    [Abstract] [Full Text] [Related]

  • 20. Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese.
    Neta ER, Miracle RE, Sanders TH, Drake MA.
    J Food Sci; 2008 Nov 27; 73(9):C632-8. PubMed ID: 19021793
    [Abstract] [Full Text] [Related]

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