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Journal Abstract Search

225 related items for PubMed ID: 33309346

  • 1. Consumer perception of smoked Cheddar cheese.
    Del Toro-Gipson RS, Rizzo PV, Hanson DJ, Drake MA.
    J Dairy Sci; 2021 Feb; 104(2):1560-1575. PubMed ID: 33309346
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  • 3. Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis.
    Speight KC, Schiano AN, Harwood WS, Drake MA.
    J Dairy Sci; 2019 Aug; 102(8):6971-6986. PubMed ID: 31155259
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  • 5. 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
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  • 6. 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]

  • 7. Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling.
    McLean KG, Hanson DJ, Jervis SM, Drake MA.
    J Food Sci; 2017 Nov; 82(11):2659-2668. PubMed ID: 29058811
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Consumer perception of natural hot-pepper cheeses.
    Racette CM, Drake MA.
    J Dairy Sci; 2022 Mar; 105(3):2166-2179. PubMed ID: 34955270
    [Abstract] [Full Text] [Related]

  • 10. 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 Mar; 97(4):1970-82. PubMed ID: 24485677
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Consumer perception of restaurant and ready-to-eat cheese dips.
    Best AR, Racette CM, Drake M.
    J Food Sci; 2023 Apr; 88(4):1672-1683. PubMed ID: 36847448
    [Abstract] [Full Text] [Related]

  • 13. The effect of extrinsic attributes on liking of cottage cheese.
    Hubbard EM, Jervis SM, Drake MA.
    J Dairy Sci; 2016 Jan; 99(1):183-93. PubMed ID: 26519972
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese.
    Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X.
    Nutrients; 2015 Dec 09; 7(12):10251-68. PubMed ID: 26690211
    [Abstract] [Full Text] [Related]

  • 16. Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology.
    Lorena G, Ayelén V, Graciela R, M Cristina P, Erica H.
    J Food Sci; 2021 Mar 09; 86(3):1033-1038. PubMed ID: 33580507
    [Abstract] [Full Text] [Related]

  • 17. Consumer perception of Cheddar cheese color.
    Racette CM, Homwongpanich K, Drake MA.
    J Dairy Sci; 2024 Aug 09; 107(8):5512-5528. PubMed ID: 38608957
    [Abstract] [Full Text] [Related]

  • 18. Consumer understanding of fluid milk and cheese processing and composition.
    Schiano AN, Drake MA.
    J Dairy Sci; 2021 Aug 09; 104(8):8644-8660. PubMed ID: 34247744
    [Abstract] [Full Text] [Related]

  • 19. Consumer perceptions of anticake agents on shredded Cheddar cheese.
    Meals SE, Harwood WS, Drake MA.
    J Dairy Sci; 2021 Jan 09; 104(1):281-294. PubMed ID: 33131817
    [Abstract] [Full Text] [Related]

  • 20. Drivers of liking for Cheddar cheese shreds.
    Meals SE, Schiano AN, Drake MA.
    J Dairy Sci; 2020 Mar 09; 103(3):2167-2185. PubMed ID: 31882222
    [Abstract] [Full Text] [Related]

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