Search Results - Carunchia Whetstine, M.E.

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  1. 1
    Sources of Umami Taste in Cheddar and Swiss Cheeses

    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

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  2. 2
    Determining flavor and flavor variability in commercially produced liquid cheddar whey

    Determining flavor and flavor variability in commercially produced liquid cheddar whey by Carunchia Whetstine, M.E, Parker, J.D, Drake, M.A, Larick, D.K

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  3. 3
    Characterization of Dried Whey Protein Concentrate and Isolate Flavor

    Characterization of Dried Whey Protein Concentrate and Isolate Flavor by Whetstine, M. E. Carunchia, Croissant, A. E, Drake, M. A

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  4. 4
    Characterization of a cabbage off-flavor in whey protein isolate

    Characterization of a cabbage off-flavor in whey protein isolate by Wright, J.M, Carunchia Whetstine, M.E, Miracle, R.E, Drake, M

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  5. 5
    Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture

    Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture by Whetstine, M.E. Carunchia, Drake, M.A., Broadbent, J.R., McMahon, D.

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  6. 6
    Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process

    Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process by Carunchia Whetstine, M. E, Drake, M. A, Nelson, B. K, Barbano, D. M

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  7. 7
    Characterization of Flavor and Texture Development Within Large (291 kg) Blocks of Cheddar Cheese

    Characterization of Flavor and Texture Development Within Large (291 kg) Blocks of Cheddar Cheese by Whetstine, M. E. Carunchia, Luck, P. J, Drake, M. A, Foegeding, E. A, Gerard, P. D, Barbano, D. M

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  8. 8
    Characterization of Flavor and Texture Development Within Large (291kg) Blocks of Cheddar Cheese1

    Characterization of Flavor and Texture Development Within Large (291kg) Blocks of Cheddar Cheese1 by Carunchia Whetstine, M.E., Luck, P.J., Drake, M.A., Foegeding, E.A., Gerard, P.D., Barbano, D.M.

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  9. 9
    Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process1

    Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process1 by Carunchia Whetstine, M.E., Drake, M.A., Nelson, B.K., Barbano, D.M.

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  10. 10
    Determining Flavor and Flavor Variability in Commercially Produced Liquid Cheddar Whey1

    Determining Flavor and Flavor Variability in Commercially Produced Liquid Cheddar Whey1 by Carunchia Whetstine, M.E., Parker, J.D., Drake, M.A., Larick, D.K.

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  11. 11
    Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese

    Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese by Carunchiawhetstine, M.E., Karagul-Yuceer, Y., Avsar, Y.K., Drake, M.A.

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