1. A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets. (December 2020) Authors: Cheng, Z.; O'Sullivan, M.G.; Kerry, J.P.; Drake, M.A.; Miao, Song; Kaibo, D.; Kilcawley, K.N. Journal: Food research international Issue: Volume 138(2020)Part A Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Adaptation of Oral Processing to the Fracture Properties of Soft Solids. Issue 1 (28th October 2013) Authors: Koç, H.; Çakir, E.; Vinyard, C.J.; Essick, G.; Daubert, C.R.; Drake, M.A.; Osborne, J.; Foegeding, E.A. Journal: Journal of texture studies Issue: Volume 45:Issue 1(2014) Page Start: 47 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low‐Variance Attributes: Sliced Whole Wheat Sandwich Bread Example. Issue 1 (4th February 2016) Authors: Jervis, S.M.; Guthrie, B.; Guo, G.; Worch, T.; Hasted, A.; Drake, M.A. Journal: Journal of sensory studies Issue: Volume 31:Issue 1(2016) Page Start: 34 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Consumer Attitudes and Preferences for Fresh Market Tomatoes. Issue 10 (12th September 2014) Authors: Oltman, A.E.; Jervis, S.M.; Drake, M.A. Journal: Journal of food science Issue: Volume 79:Issue 10(2014) Page Start: S2091 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Determining Children's Perceptions, Opinions and Attitudes for Sliced Sandwich Breads. Issue 5 (24th September 2014) Authors: Jervis, M.G.; Jervis, S.M.; Guthrie, B.; Drake, M.A. Journal: Journal of sensory studies Issue: Volume 29:Issue 5(2014) Page Start: 351 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of cook method on consumer perception of bacon. (March 2015) Authors: Tennant, T.; Drake, M.A.; Hanson, D.J. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 106 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Examining Extrinsic Factors that Influence Product Acceptance: A Review. Issue 5 (May 2015) Authors: Li, X.E.; Jervis, S.M.; Drake, M.A. Journal: Journal of food science Issue: Volume 80:Issue 5(2015) Page Start: R901 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources. Issue 4 (22nd February 2016) Authors: Smith, T.J.; Foegeding, E.A.; Drake, M.A. Journal: Journal of food science Issue: Volume 81:Issue 4(2016) Page Start: C849 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Identifying Key Attributes for Protein Beverages. Issue 6 (5th May 2015) Authors: Oltman, A.E.; Lopetcharat, K.; Bastian, E.; Drake, M.A. Journal: Journal of food science Issue: Volume 80:Issue 6(2015) Page Start: S1383 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors. (March 2018) Authors: Li, Y.; Joyner (Melito), H.S.; Lee, A.P.; Drake, M.A. Journal: International dairy journal Issue: Volume 78(2018) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗