Connection

Patrick Gerard to Taste

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This is a "connection" page, showing publications Patrick Gerard has written about Taste.
Patrick Gerard
Connection Strength
1.366
Taste
  1. Flavor variability and flavor stability of U.S.-produced whole milk powder. J Food Sci. 2009 Sep; 74(7):S334-43.
    View in: PubMed
    Score: 0.316
  2. Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longer. J Food Sci. 2008 Jun; 73(5):S199-208.
    View in: PubMed
    Score: 0.289
  3. Role of sweeteners on temporality and bar hardening of protein bars. J Dairy Sci. 2020 Jul; 103(7):6032-6053.
    View in: PubMed
    Score: 0.166
  4. Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages. J Food Sci. 2012 Aug; 77(8):S282-7.
    View in: PubMed
    Score: 0.096
  5. Effects of starter culture and storage on the flavor of liquid whey. J Food Sci. 2011 Jun-Jul; 76(5):S354-61.
    View in: PubMed
    Score: 0.089
  6. Consumer preferences for mild cheddar cheese flavors. J Food Sci. 2008 Nov; 73(9):S449-55.
    View in: PubMed
    Score: 0.075
  7. Chocolate milk and the Hispanic consumer. J Food Sci. 2007 Nov; 72(9):S666-75.
    View in: PubMed
    Score: 0.070
  8. Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. J Dairy Sci. 2007 Jul; 90(7):3091-109.
    View in: PubMed
    Score: 0.068
  9. Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp. Food Microbiol. 2007 Oct-Dec; 24(7-8):703-10.
    View in: PubMed
    Score: 0.067
  10. Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate. J Dairy Sci. 2015 Nov; 98(11):7614-27.
    View in: PubMed
    Score: 0.030
  11. Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate. J Dairy Sci. 2014 Mar; 97(3):1225-32.
    View in: PubMed
    Score: 0.027
  12. The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate. J Food Sci. 2013 Oct; 78(10):C1535-C1542.
    View in: PubMed
    Score: 0.026
  13. Consumer awareness of salt and sodium reduction and sodium labeling. J Food Sci. 2012 Sep; 77(9):S307-13.
    View in: PubMed
    Score: 0.024
  14. Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide. J Food Sci. 2012 Jul; 77(7):C798-804.
    View in: PubMed
    Score: 0.024
Connection Strength

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Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.