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Journal Abstract Search

494 related items for PubMed ID: 29274971

  • 1.
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  • 2. 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
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  • 3. 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
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  • 4. Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis.
    Shiota M, Iwasawa A, Suzuki-Iwashima A, Iida F.
    J Food Sci; 2015 Dec; 80(12):C2740-50. PubMed ID: 26551333
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  • 5. Characterization of nutty flavor in cheddar cheese.
    Avsar YK, Karagul-Yuceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR.
    J Dairy Sci; 2004 Jul; 87(7):1999-2010. PubMed ID: 15328211
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  • 6. 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
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  • 7. Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke.
    Rizzo PV, Del Toro-Gipson RS, Cadwallader DC, Drake MA.
    J Dairy Sci; 2022 Jul; 105(7):5622-5640. PubMed ID: 35570037
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  • 8. Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.
    Duensing PW, Hinrichs J, Schieberle P.
    J Agric Food Chem; 2024 May 15; 72(19):11062-11071. PubMed ID: 38700435
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  • 11. Consumer preferences for mild cheddar cheese flavors.
    Drake SL, Gerard PD, Drake MA.
    J Food Sci; 2008 Nov 15; 73(9):S449-55. PubMed ID: 19021820
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  • 12. Relating sensory and chemical properties of sour cream to consumer acceptance.
    Shepard L, Miracle RE, Leksrisompong P, Drake MA.
    J Dairy Sci; 2013 Sep 15; 96(9):5435-54. PubMed ID: 23849637
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  • 14. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
    Bergamaschi M, Aprea E, Betta E, Biasioli F, Cipolat-Gotet C, Cecchinato A, Bittante G, Gasperi F.
    J Dairy Sci; 2015 Apr 15; 98(4):2183-96. PubMed ID: 25682146
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  • 16. Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.
    Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA.
    J Dairy Sci; 2020 Feb 15; 103(2):1175-1192. PubMed ID: 31864749
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  • 20. Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers' preferences.
    Chen C, Tian T, Yu H, Yuan H, Wang B, Xu Z, Tian H.
    Food Chem X; 2022 Oct 30; 15():100416. PubMed ID: 36211792
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