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United States Department of Agriculture

Agricultural Research Service

Related Topics

Jeanne M Lea
Food Processing and Sensory Quality Research
Food Technologist

Phone: (504) 286-4567
Fax: (504) 286-4419
1100 ROBERT E. LEE BLVD
BLDG 001 SRRC
NEW ORLEANS, LA, 70124


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
The correlationship of sensory, cooking, physical and chemical properties of whole grain rice with diverse bran color - (Peer Reviewed Journal)
Bett Garber, K.L., Lea, J.M., Mcclung, A.M., Chen, M. 2013. The correlationship of sensory, cooking, physical and chemical properties of whole grain rice with diverse bran color. Cereal Chemistry. 90-6:521-528.
Development of flavor lexicon for fresh pressed and processed blueberry juice - (Peer Reviewed Journal)
Bett Garber, K.L., Lea, J.M. 2013. Development of flavor lexicon for fresh pressed and processed blueberry juice. Journal of Sensory Studies. 28:161-170.
Impact of cooking formulation on flavor and hydrophilic oxygen radical absorption capacity values of whole grain pigmented rice - (Peer Reviewed Journal)
Bett Garber, K.L., Lea, J.M., Watson, M.A., Champagne, E.T. 2013. Impact of cooking formulation on flavor and hydrophilic oxygen radical absorption capacity values of whole grain pigmented rice. Cereal Chemistry. 90-1:58-64.
Whole grain rice flavor asssociated with assorted bran colors - (Peer Reviewed Journal)
Bett Garber, K.L., Lea, J.M., Champagne, E.T., Mcclung, A.M. 2012. Whole grain rice flavor asssociated with assorted bran colors. Journal of Sensory Studies. 27:78-86.
Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe - (Peer Reviewed Journal)
Beaulieu, J.C., Ingber, B.F., Lea, J.M. 2011. Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe. Journal of Food Science. 76(7):S415-S422.
Relating raw rice color and composition to cooked rice color. - (Peer Reviewed Journal)
Bett Garber, K.L., Champagne, E.T., Thomson, J.L., Lea, J.M. 2011. Relating raw rice color and composition to cooked rice color. Journal of the Science of Food and Agriculture. 92:283-291.
Important sensory properties differentiating premium rice cultivars. - (Peer Reviewed Journal)
Champagne, E.T., Bett Garber, K.L., Thomson, J.L., Grimm, C.C., Lea, J.M., Fitzgerald, M.A., Resurreccion, A., Ohtsubo, K., Jongdee, S., Xie, L. 2010. Important sensory properties differentiating premium rice cultivars. Rice. 3:270-281.
Influence of amylose and protein contents on color of raw and cooked milled rice. - (Proceedings)
Bett Garber, K.L., Champagne, E.T., Lea, J.M. 2010. Influence of amylose and protein contents on color of raw and cooked milled rice. United States Japan Natural Resources Protein Panel.
Effects of beer-battering on the frying properties of wheat or rice batters and their coated foods. - (Peer Reviewed Journal)
Shih, F.F., Bett Garber, K.L., Champagne, E.T., Daigle, K.W., Lea, J.M. 2010. Effects of beer-battering on the frying properties of wheat or rice batters and their coated foods. Journal of Food Science. 90:2203-2207.
Impact of cooking formulation on descriptive flavor and ORAC values of whole grain colored rice. - (Abstract Only)
Bett Garber, K.L., Watson, M.A., Lea, J.M., Champagne, E.T. 2010. Impact of cooking formulation on descriptive flavor and ORAC values of whole grain colored rice. National Meeting of Institute of Food Technologists/Food Expo. Poster.
Effect of combined underwater processing and mild pre-cut heat treatment on the sensory quality and storage of fresh-cut cantaloupe melon. - (Peer Reviewed Journal)
Bett Garber, K.L., Watson, M.A., Lea, J.M., Champagne, E.T., Lamikanra, O. 2010. Effect of combined underwater processing and mild pre-cut heat treatment on the sensory quality and storage of fresh-cut cantaloupe melon. Journal of Food Quality. 33:424-138.
Impact of pre-soaking on the flavor of cooked rice. - (Peer Reviewed Journal)
Champagne, E.T., Bett Garber, K.L., Thomson, J.L., Shih, F.F., Lea, J.M., Daigle, K.W. 2008. Impact of pre-soaking on the flavor of cooked rice. Cereal Chemistry. 85:706-710.
Effect of combined underwater processing and mild heat pre-treatment on the sensory quality and shelf life of fresh-cut cantaloupe melon. - (Abstract Only)
Watson, M.A., Bett Garber, K.L., Lea, J.M., Champagne, E.T., Lamikanra, O. 2008. Effect of combined underwater processing and mild heat pre-treatment on the sensory quality and shelf life of fresh-cut cantaloupe melon. National Meeting of Institute of Food Technologists/Food Expo.
Characterization and semi-quantitative analysis of volatiles in seedless watermelon varieties using solid phase micro-extraction. - (Peer Reviewed Journal)
Beaulieu, J.C., Lea, J.M. 2007. Volatile characterization in seedless watermelon varieties using spme. Journal of Agriculture and Food Chemistry. 54:7789-7793.
Formation of Secondary Flavor Compounds in Minimally Processed Fruits - (Abstract Only)
Beaulieu, J.C., Lea, J.M. 2005. Formation of secondary flavor compounds in minimally processed fruits. Institute of Food Technology. 18C-2.
Volatile Characterization in Seedless Watermelon Cultivars Using Spme - (Abstract Only)
Beaulieu, J.C., Lea, J.M. 2005. Volatile characterization in seedless watermelon cultivars using spme. Institute of Food Technology. 84-1.
Effect of Harvest Maturity on the Sensory Characteristics of Fresh-Cut Cantaloupe - (Peer Reviewed Journal)
Beaulieu, J.C., Ingram, D.A., Lea, J.M., Bett Garber, K.L. 2004. Effect of harvest maturity on the sensory characteristics of fresh-cut cantaloupe. Journal of Food Science. 69(7):S250-S258.
Fresh-Cut Honeydew Melon Cubes Prepared from Plants Sprayed with Different Calcium Compounds: Qualitative Differences at Harvest and after Whole Fruit Storage - (Abstract Only)
Beaulieu, J.C., Lea, J.M., Bett Garber, K.L., Lester, G.E. 2004. Fresh-cut honeydew melon cubes prepared from plants sprayed with different calcium compounds: qualitative differences at harvest and after whole fruit storage. International Fresh Cut Produce Association Annual Conference. 004:04
Volatile and Quality Changes in Fresh-Cut Mangos Prepared from Firm-Ripe and Soft-Ripe Fruit, Stored in Clamshell Containers and Passive Map - (Abstract Only)
Beaulieu, J.C., Lea, J.M. 2003. Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive map. International Fresh Cut Produce Association Annual Conference. 30:15-28.
Sugar and Organic Acid Variations in Commercial Cantaloupes and Their Inbred Parents - (Peer Reviewed Journal)
Beaulieu, J.C., Peralta-Inga, Z., Lea, J.M., Eggleston, G. 2003. Sugar and organic acid variations in commercial cantaloupes and their inbred parents. Journal of the American Society for Horticultural Science. 1284:531-536.
Fresh-Cut Quality Evaluations for Numerous, Diverse Muskmelons - (Abstract Only)
Beaulieu, J.C., Lea, J.M. 2003. FRESH-CUT QUALITY EVALUATIONS FOR NUMEROUS, DIVERSE MUSKMELONS. International Fresh Cut Produce Association.
Last Modified: 4/20/2014
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