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PUBMED FOR HANDHELDS

Journal Abstract Search


279 related items for PubMed ID: 22417452

  • 21. The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate.
    Wright BJ, Zevchak SE, Wright JM, Drake MA.
    J Food Sci; 2009; 74(1):S17-29. PubMed ID: 19200117
    [Abstract] [Full Text] [Related]

  • 22. 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; 97(7):4043-51. PubMed ID: 24792804
    [Abstract] [Full Text] [Related]

  • 23. Cold enzymatic bleaching of fluid whey.
    Campbell RE, Drake MA.
    J Dairy Sci; 2013 Jul; 96(12):7404-13. PubMed ID: 24140314
    [Abstract] [Full Text] [Related]

  • 24. 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]

  • 25. Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
    Jervis S, Campbell R, Wojciechowski KL, Foegeding EA, Drake MA, Barbano DM.
    J Dairy Sci; 2012 Jun; 95(6):2848-62. PubMed ID: 22612922
    [Abstract] [Full Text] [Related]

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

  • 27. Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder.
    Jervis MG, Smith TJ, Drake MA.
    J Dairy Sci; 2015 Apr; 98(4):2294-302. PubMed ID: 25660741
    [Abstract] [Full Text] [Related]

  • 28. The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate.
    Fox AJ, Smith TJ, Gerard PD, Drake MA.
    J Food Sci; 2013 Oct; 78(10):C1535-C1542. PubMed ID: 24102418
    [Abstract] [Full Text] [Related]

  • 29. The distribution of fat in dried dairy particles determines flavor release and flavor stability.
    Park CW, Drake MA.
    J Food Sci; 2014 Apr; 79(4):R452-9. PubMed ID: 24597669
    [Abstract] [Full Text] [Related]

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  • 32. Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products.
    Wherry BM, Jo Y, Drake MA.
    J Dairy Sci; 2019 May; 102(5):3868-3878. PubMed ID: 30827565
    [Abstract] [Full Text] [Related]

  • 33. Flavor and stability of milk proteins.
    Smith TJ, Campbell RE, Jo Y, Drake MA.
    J Dairy Sci; 2016 Jun; 99(6):4325-4346. PubMed ID: 27060829
    [Abstract] [Full Text] [Related]

  • 34. Identification of the source of volatile sulfur compounds produced in milk during thermal processing.
    Jo Y, Carter BG, Barbano DM, Drake MA.
    J Dairy Sci; 2019 Oct; 102(10):8658-8669. PubMed ID: 31351718
    [Abstract] [Full Text] [Related]

  • 35. Does vitamin fortification affect light oxidation in fluid skim milk?
    Schiano AN, Jo Y, Barbano DM, Drake MA.
    J Dairy Sci; 2019 Jun; 102(6):4877-4890. PubMed ID: 30904314
    [Abstract] [Full Text] [Related]

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

  • 37. The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese.
    Hickey CD, O'Sullivan MG, Davis J, Scholz D, Kilcawley KN, Wilkinson MG, Sheehan JJ.
    Food Res Int; 2018 Jan; 103():468-477. PubMed ID: 29389637
    [Abstract] [Full Text] [Related]

  • 38. The use of lactoperoxidase for the bleaching of fluid whey.
    Campbell RE, Kang EJ, Bastian E, Drake MA.
    J Dairy Sci; 2012 Jun; 95(6):2882-90. PubMed ID: 22612925
    [Abstract] [Full Text] [Related]

  • 39. Application of sensory and instrumental volatile analyses to dairy products.
    Croissant AE, Watson DM, Drake MA.
    Annu Rev Food Sci Technol; 2011 Jun; 2():395-421. PubMed ID: 22129389
    [Abstract] [Full Text] [Related]

  • 40. 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; 94(9):4347-59. PubMed ID: 21854907
    [Abstract] [Full Text] [Related]


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