-M A Drake Researcher Activity Profile

Research Author Detailed Information 

M A Drake Publication Rate By Year

M A Drake has published 2 paper(s) in 2006, 18 paper(s) in 2007, 5 paper(s) in 2008, for a total of 25 research publications in total.

M A Ma Drake Author Information

LAST NAME: drake

FIRST NAME: M A

INITIALS: ma

AFFILIATION:

Papers

M A Drake's Publication Record

1. Identification of the characteristics that drive consumer liking of butter. Year Published: 2007
Department of Food Science, Southeast Dairy Research Center, North Carolina State University, PO Box 7624, Raleigh 27695, USA.
2. Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture. Year Published: 2006
Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695, USA.
3. Mexican chihuahua cheese: sensory profiles of young cheese. Year Published: 2006
Dairy Processing and Products Research Unit, USDA, ARS, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. dvanhekken@errc.ars.usda.gov
4. Invited review: Sensory and mechanical properties of cheese texture. Year Published: 2007
Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA.
5. Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. Year Published: 2007
Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA.
6. Invited review: Sensory analysis of dairy foods. Year Published: 2007
Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695-7624, USA. mdrake@unity.ncsu.edu
7. Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems. Year Published: 2007
Department of Food Science, Southeast Dairy Research Center, North Carolina State University, Raleigh 27695, USA.
8. Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States. Year Published: 2007
Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA.
9. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. Year Published: 2007
US Department of Agriculture, Agricultural Research Service, Raleigh, NC, USA.
10. Sources of umami taste in Cheddar and Swiss cheeses. Year Published: 2007
Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, USA. mdrake@unity.ncsu.edu
11. Sensory properties of meal replacement bars and beverages made from whey and soy proteins. Year Published: 2007
Department of Food Science, North Carolina State University, Box 7624, Raleigh, NC 27695, USA.
12. Chocolate milk and the Hispanic consumer. Year Published: 2007
Dept. of Food Science, Southeast Dairy Foods Research Center, North Carolina State Univ., Raleigh, NC 27695, USA.
13. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. Year Published: 2007
US Department of Agriculture, Agricultural Research Service, Raleigh, NC, USA.
14. Sources of umami taste in Cheddar and Swiss cheeses. Year Published: 2007
Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, USA. mdrake@unity.ncsu.edu
15. Sensory properties of meal replacement bars and beverages made from whey and soy proteins. Year Published: 2007
Department of Food Science, North Carolina State University, Box 7624, Raleigh, NC 27695, USA.
16. Differences between cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters. Year Published: 2007
Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93407.
17. Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters. Year Published: 2007
Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93407, USA.
18. The effect of refrigerated and frozen storage on butter flavor and texture. Year Published: 2008
Department of Food Science, Southeast Dairy Research Center, North Carolina State University, Raleigh, NC 27695, USA.
19. Impact of flavor attributes on consumer liking of Swiss cheese. Year Published: 2008
The Ohio State University, Department of Food Science & Technology, 110 Parker Food Science & Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA.
20. Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausage. Year Published: 2008
Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695, USA.
21. Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses. Year Published: 2007
Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Italy.
22. Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters. Year Published: 2007
Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93407, USA.
23. The effect of refrigerated and frozen storage on butter flavor and texture. Year Published: 2008
Department of Food Science, Southeast Dairy Research Center, North Carolina State University, Raleigh, NC 27695, USA.
24. Impact of flavor attributes on consumer liking of Swiss cheese. Year Published: 2008
The Ohio State University, Department of Food Science & Technology, 110 Parker Food Science & Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA.
25. Chocolate milk and the Hispanic consumer. Year Published: 2007
Dept. of Food Science, Southeast Dairy Foods Research Center, North Carolina State Univ., Raleigh, NC 27695, USA.