Y. Jo

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization

Y. Jo, David Benoîst, D.M. Barbano et al. · Journal of Dairy Science · 2018 · 127 citations · Full text

Sensory and chemical properties of Gouda cheese

Y. Jo, David Benoîst, A. Ameerally et al. · Journal of Dairy Science · 2017 · 96 citations · Full text

Flavor and stability of milk proteins

T.J. Smith, R.E. Campbell, Y. Jo et al. · Journal of Dairy Science · 2016 · 57 citations · Full text

Nutrition, Flavoromics, Food Analysis +20

Identification of the source of volatile sulfur compounds produced in milk during thermal processing

Y. Jo, B.G. Carter, D.M. Barbano et al. · Journal of Dairy Science · 2019 · 52 citations · Full text

Food Chemistry, Nutrition, Health Sciences +11

Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages

MengYuan Zhang, Y. Jo, Kannapon Lopetcharat et al. · Journal of Dairy Science · 2020 · 39 citations · Full text

Nutrition, Customer Satisfaction, Consumer Research +17