Cheryl Wick

High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

Aaron S. Malone, Cheryl Wick, Thomas H. Shellhammer et al. · Journal of Dairy Science · 2003 · 72 citations · Full text

Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure

Cheryl Wick, Uwe Nienaber, Olga Anggraeni et al. · Journal of Dairy Research · 2004 · 54 citations

Biomanufacturing, High Hydrostatic Pressure, Food Fermentation +15

Discrimination of Swiss Cheese from 5 Different Factories by High Impact Volatile Organic Compound Profiles Determined by Odor Activity Value Using Selected Ion Flow Tube Mass Spectrometry and Odor Threshold

Kaitlyn Taylor, Cheryl Wick, Hardy Z. Castada et al. · Journal of Food Science · 2013 · 30 citations

Analysis of Selected Volatile Organic Compounds in Split and Nonsplit Swiss Cheese Samples Using Selected‐Ion Flow Tube Mass Spectrometry (SIFT‐MS)

Hardy Z. Castada, Cheryl Wick, Kaitlyn Taylor et al. · Journal of Food Science · 2014 · 16 citations

Split Defect, Food Forensics, Food Analysis +19

Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry

Hardy Z. Castada, Cheryl Wick, W.J. Harper et al. · Rapid Communications in Mass Spectrometry · 2014 · 10 citations