Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk? von McCarthy, K.S., Parker, M., Ameerally, A., Drake, S.L., Drake, M.A.

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Comparison of two methods to explore consumer preferences for cottage cheese von Drake, S.L., Lopetcharat, K., Drake, M.A.

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Salty taste in dairy foods: Can we reduce the salt? von Drake, S.L., Lopetcharat, K., Drake, M.A.

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Sources of Umami Taste in Cheddar and Swiss Cheeses von Drake, S.L, Carunchia Whetstine, M.E, Drake, M.A, Courtney, P, Fligner, K, Jenkins, J, Pruitt, C

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Consumer Preferences for Mild Cheddar Cheese Flavors von Drake, S.L, Gerard, P.D, Drake, M.A

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COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD von DRAKE, S.L., DRAKE, M.A.

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Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States von Drake, S.L, Lopetcharat, K, Clark, S, Kwak, H.S, Lee, S.Y, Drake, M.A

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Effects of Aminoethoxyvinylglycine, Ethephon, and 1-Methylcyclopropene on Apple Fruit Quality at Harvest and after Storage von Drake, S.R, Elfving, D.C, Drake, M.A, Eisele, T.A, Drake, S.L, Visser, D.B

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Erratum to “Salty taste in dairy foods: Can we reduce the salt?” (J. Dairy Sci. 94:636–645) von Drake, S.L., Lopetcharat, K., Drake, M.A.

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QUALITY OF MODIFIED ATMOSPHERE PACKAGED "BARTLETT" PEARS AS INFLUENCED BY TIME AND TYPE OF STORAGE von DRAKE, S.R., ELFVING, D.C., DRAKE, S.L., VISSER, D.B.

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Melanoma cell adhesion and spreading activities of a synthetic 124-residue triple-helical "mini-collagen" von FIELDS, C. G, MICKELSON, D. J, DRAKE, S. L, MCCARTHY, J. B, FIELDS, G. B

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EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED‐ AND FULL‐FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS von KIM, M.K., DRAKE, S.L., DRAKE, M.A.

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DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES von DRAKE, S.L., YATES, M.D., DRAKE, M.A.

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THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA) von DRAKE, S.L., DRAKE, M.A., SANDERSON, R., DANIELS, H.V., YATES, M.D.

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Structural features of fibronectin synthetic peptide FN-C/H II, responsible for cell adhesion, neurite extension, and heparan sulfate binding von DRAKE, S. L, VARNUM, J, MAYO, K. H, LETOURNEAU, P. C, FURCHT, L. T, MCCARTHY, J. B

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EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS: KEY FLAVOR COMPOUNDS IN CHEDDAR CHEESE von KIM, M.K., DRAKE, S.L., DRAKE, M.A.

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SENSORY PROPERTIES OF WILD AND AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA) von DRAKE, S.L., DRAKE, M.A., DANIELS, H.V., YATES, M.D.

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EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS von KIM, M.K., DRAKE, S.L., DRAKE, M.A.

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QUALITY OF MODIFIED ATMOSPHERE PACKAGED “BARTLETT” PEARS AS INFLUENCED BY TIME AND TYPE OF STORAGE: MODIFIED ATMOSPHERE PACKAGING OF “BARTLETT” PEARS von DRAKE, S.R., ELFVING, D.C., DRAKE, S.L., VISSER, D.B.

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THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA) von DRAKE, S.L., DRAKE, M.A., SANDERSON, R., DANIELS, H.V., YATES, M.D.

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