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Journal Abstract Search

400 related items for PubMed ID: 22541462

  • 1. Color of low-fat cheese influences flavor perception and consumer liking.
    Wadhwani R, McMahon DJ.
    J Dairy Sci; 2012 May; 95(5):2336-46. PubMed ID: 22541462
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. 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]

  • 4. 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]

  • 5. Impact of flavor attributes on consumer liking of Swiss cheese.
    Liggett RE, Drake MA, Delwiche JF.
    J Dairy Sci; 2008 Feb; 91(2):466-76. PubMed ID: 18218732
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. The characterization of the most-liked reduced-fat Havarti-type cheeses.
    Ritvanen T, Lilleberg L, Tupasela T, Suhonen U, Eerola S, Putkonen T, Peltonen K.
    J Dairy Sci; 2010 Nov; 93(11):5039-47. PubMed ID: 20965318
    [Abstract] [Full Text] [Related]

  • 8. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi.
    Lteif L, Olabi A, Kebbe Baghdadi O, Toufeili I.
    J Dairy Sci; 2009 Sep; 92(9):4135-45. PubMed ID: 19700674
    [Abstract] [Full Text] [Related]

  • 9. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
    Ganesan B, Brown K, Irish DA, Brothersen C, McMahon DJ.
    J Dairy Sci; 2014 Sep; 97(4):1970-82. PubMed ID: 24485677
    [Abstract] [Full Text] [Related]

  • 10. Drivers of liking for Cheddar cheese shreds.
    Meals SE, Schiano AN, Drake MA.
    J Dairy Sci; 2020 Mar; 103(3):2167-2185. PubMed ID: 31882222
    [Abstract] [Full Text] [Related]

  • 11. Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue.
    Lipkowitz JB, Ross CF, Diako C, Smith DM.
    J Dairy Sci; 2018 Mar; 101(3):1990-2004. PubMed ID: 29331463
    [Abstract] [Full Text] [Related]

  • 12. 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; 92(5):1876-84. PubMed ID: 19389945
    [Abstract] [Full Text] [Related]

  • 13. Sensory properties and consumer perception of wet and dry cheese sauces.
    Childs JL, Yates MD, Drake M.
    J Food Sci; 2009 Aug; 74(6):S205-18. PubMed ID: 19723225
    [Abstract] [Full Text] [Related]

  • 14. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.
    Carunchia Whetstine ME, Drake MA, Nelson BK, Barbano DM.
    J Dairy Sci; 2006 Feb; 89(2):505-17. PubMed ID: 16428619
    [Abstract] [Full Text] [Related]

  • 15. Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.
    Grummer J, Bobowski N, Karalus M, Vickers Z, Schoenfuss T.
    J Dairy Sci; 2013 Mar; 96(3):1401-18. PubMed ID: 23332837
    [Abstract] [Full Text] [Related]

  • 16. Comparison of two methods to explore consumer preferences for cottage cheese.
    Drake SL, Lopetcharat K, Drake MA.
    J Dairy Sci; 2009 Dec; 92(12):5883-97. PubMed ID: 19923592
    [Abstract] [Full Text] [Related]

  • 17. Consumer perceptions of anticake agents on shredded Cheddar cheese.
    Meals SE, Harwood WS, Drake MA.
    J Dairy Sci; 2021 Jan; 104(1):281-294. PubMed ID: 33131817
    [Abstract] [Full Text] [Related]

  • 18. Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese.
    Santillo A, Caroprese M, Ruggieri D, Marino R, Sevi A, Albenzio M.
    J Dairy Sci; 2012 Aug; 95(8):4203-8. PubMed ID: 22818433
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  • 19. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
    Braghieri A, Piazzolla N, Romaniello A, Paladino F, Ricciardi A, Napolitano F.
    J Dairy Sci; 2015 Mar; 98(3):1479-91. PubMed ID: 25465632
    [Abstract] [Full Text] [Related]

  • 20. 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]

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