Search Results - "DRAKE, S.L."

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

“…Fluid milk consumption has declined for decades while consumption of nondairy alternatives has increased. A better understanding of why consumers purchase…”
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Comparison of two methods to explore consumer preferences for cottage cheese by Drake, S L, Lopetcharat, K, Drake, M A

“…In the past 2 decades, total sales of cottage cheese have declined 17% despite increases in sales for low-fat cottage cheese. There are no recent published…”
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Salty taste in dairy foods: can we reduce the salt? by Drake, S L, Lopetcharat, K, Drake, M A

“…Sodium can be found in many sources of the US diet. Dietary guidelines currently suggest a maximum intake of 2,300 mg of sodium (6g of sodium chloride) per…”
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Sources of Umami Taste in Cheddar and Swiss Cheeses by Drake, S.L, Carunchia Whetstine, M.E, Drake, M.A, Courtney, P, Fligner, K, Jenkins, J, Pruitt, C

“…Umami plays an important role in the flavor of many cheese varieties. The purpose of this study was to identify the compound(s) responsible for umami taste in…”
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Consumer Preferences for Mild Cheddar Cheese Flavors by Drake, S.L, Gerard, P.D, Drake, M.A

“…Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged…”
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COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD by DRAKE, S.L., DRAKE, M.A.

“…ABSTRACT U.S. dietary guidelines suggest a maximum intake of 2,300 mg of sodium per day (5.8 g of salt), while the average consumer intake is 9 g of salt…”
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Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States by Drake, S.L, Lopetcharat, K, Clark, S, Kwak, H.S, Lee, S.Y, Drake, M.A

“…There is tremendous variability in flavor profiles of sharp or aged U.S. cheddar cheese due to varied practices among commercial facilities and the lack of…”
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Effects of Aminoethoxyvinylglycine, Ethephon, and 1-Methylcyclopropene on Apple Fruit Quality at Harvest and after Storage by Drake, S.R, Elfving, D.C, Drake, M.A, Eisele, T.A, Drake, S.L, Visser, D.B

“…This study was conducted over two crop seasons using `Scarletspur Delicious' and `Gale Gala' apple trees ( Malus × domestica ). The bioregulators…”
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influence of aminoethoxyvinylglycine and ethephon on objective and sensory quality of 'Delicious' apples and apple juice at harvest and after storage by Drake, S.R, Eisele, T.A, Drake, M.A, Elfving, D.C, Drake, S.L, Visser, D.B

“…This study was conducted over three crop seasons using 'Delicious' (Scarletspur strain) apple trees on MM.111 rootstock. The bioregulators…”
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Effects of the bioregulators aminoethoxyvinylglycine and ethephon on Brix, carbohydrate, acid, and mineral concentrations in 'Scarletspur Delicious' apple juice by Drake, S.R, Eisele, T.A, Elfving, D.C, Drake, M.A, Drake, S.L, Visser, D.B

“…In a study conducted over three crop seasons, Ethrel (ETH) increased the Brix, sucrose, and sorbitol content of 'Scarletspur Delicious' apple juice while…”
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Melanoma cell adhesion and spreading activities of a synthetic 124-residue triple-helical "mini-collagen" by FIELDS, C. G, MICKELSON, D. J, DRAKE, S. L, MCCARTHY, J. B, FIELDS, G. B

“…A great variety of cells, such as melanoma cells, fibroblasts, platelets, keratinocytes, and epithelial cells, adhere to and migrate on specific regions within…”
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QUALITY OF MODIFIED ATMOSPHERE PACKAGED "BARTLETT" PEARS AS INFLUENCED BY TIME AND TYPE OF STORAGE by DRAKE, S.R., ELFVING, D.C., DRAKE, S.L., VISSER, D.B.

“…ABSTRACT Commercially mature “Bartlett” pears for this study were obtained from local commercial packing facilities. In the first year, pears were packed in…”
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Structural features of fibronectin synthetic peptide FN-C/H II, responsible for cell adhesion, neurite extension, and heparan sulfate binding by DRAKE, S. L, VARNUM, J, MAYO, K. H, LETOURNEAU, P. C, FURCHT, L. T, MCCARTHY, J. B

“…FN-C/H II (KNNQKSEPLIGRKKT), a heparin-binding peptide derived from the COOH-terminal heparin-binding domain of fibronectin, mediates cell adhesion for a…”
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EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED‐ AND FULL‐FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS by KIM, M.K., DRAKE, S.L., DRAKE, M.A.

“…ABSTRACT Recent flavor chemistry studies have identified flavor compounds at different concentrations in full‐ and low‐fat Cheddar cheeses. The specific flavor…”
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DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES by DRAKE, S.L., YATES, M.D., DRAKE, M.A.

“…ABSTRACT In the U.S.A., the production of processed cheese (PC) totaled 1,014 million kg in 2005. These products are made using natural cheese (NC), but…”
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THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA) by DRAKE, S.L., DRAKE, M.A., SANDERSON, R., DANIELS, H.V., YATES, M.D.

“…ABSTRACT This study was conducted to determine the impact of purging on the sensory flavor properties and consumer acceptance of aquacultured southern…”
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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 by KIM, M.K., DRAKE, S.L., DRAKE, M.A.

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EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS by 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 by DRAKE, S.R., ELFVING, D.C., DRAKE, S.L., VISSER, D.B.

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

“…ABSTRACT There is considerable interest in the aquaculture of southern flounder, Paralichthys lethostigma, because of its worldwide market appeal, high market…”
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