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Journal Abstract Search

213 related items for PubMed ID: 16027181

  • 1. 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; 88(8):2689-99. PubMed ID: 16027181
    [Abstract] [Full Text] [Related]

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

  • 3. 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]

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

  • 5. 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; 76(8):C1188-94. PubMed ID: 22417583
    [Abstract] [Full Text] [Related]

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

  • 7. 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]

  • 8. 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]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Aroma compounds in sweet whey powder.
    Mahajan SS, Goddik L, Qian MC.
    J Dairy Sci; 2004 Dec 01; 87(12):4057-63. PubMed ID: 15545366
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Evaluation of whey, milk, and delactosed permeates as salt substitutes.
    Smith ST, Metzger L, Drake MA.
    J Dairy Sci; 2016 Nov 01; 99(11):8687-8698. PubMed ID: 27592435
    [Abstract] [Full Text] [Related]

  • 14. Transfer of protein from milk to cheese.
    Emmons DB, Dubé C, Modler HW.
    J Dairy Sci; 2003 Feb 01; 86(2):469-85. PubMed ID: 12647954
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. 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]

  • 17. Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.
    Dimitrellou D, Kourkoutas Y, Koutinas AA, Kanellaki M.
    Food Microbiol; 2009 Dec 01; 26(8):809-20. PubMed ID: 19835765
    [Abstract] [Full Text] [Related]

  • 18. 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 01; 101(5):3900-3909. PubMed ID: 29501331
    [Abstract] [Full Text] [Related]

  • 19. Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese manufacture.
    Mauriello G, Moio L, Genovese A, Ercolini D.
    J Dairy Sci; 2003 Feb 01; 86(2):486-97. PubMed ID: 12647955
    [Abstract] [Full Text] [Related]

  • 20. Characteristic aroma components of rennet casein.
    Karagül-Yüceer Y, Vlahovich KN, Drake M, Cadwallader KR.
    J Agric Food Chem; 2003 Nov 05; 51(23):6797-801. PubMed ID: 14582977
    [Abstract] [Full Text] [Related]

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