2026 MaryAnne Drake: Biology and Biochemistry Researcher – H-Index, Publications & Awards

D-Index & Metrics

Discipline name	D-Index	World Ranking	Current World Ranking	National Ranking	Current National Ranking	Publications	Citations
Biology and Biochemistry	89	2630	2415	1369	1232	370	20643

Discipline name

D-Index

World Ranking

Current World Ranking

National Ranking

Current National Ranking

Publications

Citations

Biology and Biochemistry

2630

2415

1369

1232

370

20643

Biology and Biochemistry

D-Index

Citations

20643

World Ranking

2630

National Ranking

1369

Overview

MaryAnne Drake is affiliated with North Carolina State University in the United States. Their research falls primarily within the Agricultural and Biological Sciences, with a significant focus on Food Science, Nutrition and Dietetics, Animal Science and Zoology, Public Health, Environmental and Occupational Health, and Plant Science.

The scientist's work addresses several main topics, including:

Sensory Analysis and Statistical Methods
Biochemical Analysis and Sensing Techniques
Meat and Animal Product Quality
Proteins in Food Systems
Consumer Attitudes and Food Labeling
Organic Food and Agriculture
Probiotics and Fermented Foods

MaryAnne Drake has published extensively, recently contributing papers such as:

"Consumer perception of the sustainability of dairy products and plant-based dairy alternatives," 2020, Journal of Dairy Science
"Invited review: Microfiltration-derived casein and whey proteins from milk," 2021, Journal of Dairy Science
"Sensory Analysis and Consumer Preference: Best Practices," 2023, Annual Review of Food Science and Technology
"Consumer desires and perceptions of lactose-free milk," 2020, Journal of Dairy Science
"Identification of predominant aroma components of dried pea protein concentrates and isolates," 2022, Food Chemistry

Frequent publication venues for MaryAnne Drake include:

Journal of Dairy Science
Journal of Sensory Studies
Journal of Food Science
Foods
JDS Communications

Collaboration is a notable aspect of their work, with frequent co-authors being:

D.M. Barbano
William S. Harwood
Yaozheng Liu
D.C. Cadwallader
C.M. Racette

Best Publications

Flavor of Cheddar Cheese: A Chemical and Sensory Perspective

T.K. Singh;M.A. Drake;K.R. Cadwallader

548
Citations
Invited Review: Sensory Analysis of Dairy Foods

M.A. Drake

330
Citations
Development of a Descriptive Language for Cheddar Cheese

M.A. Drake;S.C. Mcingvale;P.D. Gerard;K.R. Cadwallader

263
Citations
Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?

K.S. McCarthy;M. Parker;A. Ameerally;S.L. Drake

240
Citations
Characterization of nutty flavor in Cheddar cheese

Y.K. Avsar;Y. Karagul-Yuceer;M.A. Drake;T.K. Singh

231
Citations
Invited review: Sensory and mechanical properties of cheese texture.

E.A. Foegeding;M.A. Drake

219
Citations
Real-time nucleic acid-based detection methods for pathogenic bacteria in food.

John L. McKILLIP;Maryanne Drake

198
Citations
Characterization of dried whey protein concentrate and isolate flavor.

M.E. Carunchia Whetstine;A.E. Croissant;M.A. Drake

198
Citations
Chemical Properties and Consumer Perception of Fluid Milk from Conventional and Pasture-Based Production Systems

A.E. Croissant;S.P. Washburn;L.L. Dean;M.A. Drake

196
Citations
Development of a multiplex polymerase chain reaction assay for detection and differentiation of Staphylococcus aureus in dairy products.

Sudhir Tamarapu;John L. McKILLIP;Maryanne Drake

191
Citations
rRNA Stability in Heat-Killed and UV-Irradiated Enterotoxigenic Staphylococcus aureus and Escherichia coli O157:H7†

John L. McKillip;Lee-Ann Jaykus;Maryanne Drake

188
Citations
A Comprehensive Approach To Understanding Textural Properties Of Semi- And Soft-Solid Foods

E. A. Foegeding;C. R. Daubert;M. A. Drake;Gregory K Essick

187
Citations
Sensory and mechanical aspects of cheese texture

E. Allen Foegeding;Jennifer Brown;MaryAnne Drake;Christopher R. Daubert

186
Citations
RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY MEASUREMENTS OF CHEESE TEXTURE

M. A. Drake;Patrick D Gerard;V. D. Truong;C. R. Daubert

178
Citations
Reduced- and low-fat cheese technology: A review

M.A. Drake;B.G. Swanson

175
Citations
Aroma-active components of nonfat dry milk.

Yonca Karagül-Yüceer;Maryanne Drake;Keith R. Cadwallader

175
Citations
Relationships among rheological and sensorial properties of young cheeses.

J.A. Brown;E.A. Foegeding;C.R. Daubert;M.A. Drake

169
Citations
The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate

B. J. Wright;SE Zevchak;Jonathan M. Wright;MA Drake

164
Citations
Preference mapping of Cheddar cheese with varying maturity levels.

N.D. Young;M. Drake;K. Lopetcharat;M.R. McDaniel

160
Citations
Aeromonas species in foods.

Jamie H. Isonhood;Maryanne Drake

155
Citations