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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
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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
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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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  • 13. Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey.
    Listiyani MA, Campbell RE, Miracle RE, Barbano DM, Gerard PD, Drake MA.
    J Dairy Sci; 2012 Jan 01; 95(1):36-49. PubMed ID: 22192182
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  • 14. Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
    Li XE, Campbell RE, Fox AJ, Gerard PD, Drake M.
    J Food Sci; 2012 Jul 01; 77(7):C798-804. PubMed ID: 22757701
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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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  • 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
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