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Journal Abstract Search

636 related items for PubMed ID: 20722911

  • 1. 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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  • 2. 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]

  • 3. 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 01; 76(5):S354-61. PubMed ID: 22417452
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  • 4. 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
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  • 5. 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]

  • 6. Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.
    Evans J, Zulewska J, Newbold M, Drake MA, Barbano DM.
    J Dairy Sci; 2010 May 01; 93(5):1824-43. PubMed ID: 20412896
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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
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  • 10. Flavor variability and flavor stability of U.S.-produced whole milk powder.
    Lloyd MA, Drake MA, Gerard PD.
    J Food Sci; 2009 Sep 01; 74(7):S334-43. PubMed ID: 19895500
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  • 11. 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
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  • 16. Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.
    Listiyani MA, Campbell RE, Miracle RE, Dean LO, Drake MA.
    J Dairy Sci; 2011 Sep 01; 94(9):4347-59. PubMed ID: 21854907
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  • 18. Short communication: The effect of liquid storage on the flavor of whey protein concentrate.
    Park CW, Parker M, Drake M.
    J Dairy Sci; 2016 Jun 01; 99(6):4303-4308. PubMed ID: 27085401
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  • 19. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA, Miracle RE, McMahon DJ.
    J Dairy Sci; 2010 Nov 01; 93(11):5069-81. PubMed ID: 20965321
    [Abstract] [Full Text] [Related]

  • 20. Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
    Chauhan JM, Lim SY, Powers JR, Ross CF, Clark S.
    J Dairy Sci; 2010 Apr 01; 93(4):1452-8. PubMed ID: 20338422
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