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United States Department of Agriculture

Agricultural Research Service

Research Project: Postharvest Sensory, Processing and Packaging of Catfish

Location: Food Processing and Sensory Quality Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Efficacy of monitoring the sensory taste characteristics in pomegranate juice with electronic tongue, and chemical measurements - (Peer Reviewed Journal)
(12-Jul-14)
Evaluation of rapidly produced Louisiana-grown satsuma juice - (Abstract Only)
(27-Mar-14)
Processing and enzymatic treatment effects on Louisiana-grown fresh satsuma juice - (Peer Reviewed Journal)
Beaulieu, J.C., Tully, M.A., Stein, R.E., Obando-Ulloa, J.M. 2014. Processing and enzymatic treatment effects on Louisiana-grown fresh satsuma juice. Journal of the American Society for Horticultural Science. 139(4):374-387.
Qualitative analysis of volatiles in rabbiteye blueberry cultivars at various maturities using rapid solid-phase micro extraction - (Peer Reviewed Journal)
Beaulieu, J.C., Stein, R.E., Boykin, D.L. 2014. Qualitative analysis of volatiles in rabbiteye blueberry cultivars at various maturities using rapid solid-phase micro extraction. Journal of the American Society for Horticultural Science. 139(2):167-177.
The correlation 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.
1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe - (Peer Reviewed Journal)
Amaro, A., Fundo, J., Oliveira, A., Beaulieu, J.C., Fernandez-Truxillo, J., Almeida, D. 2013. 1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe. Journal of Food Science and Technology. 93(4):828-837.
Lysophosphatidylethanolamine effects upon volatiles and quality of fresh-cut cantaloupe melon. - (Proceedings)
Amaro, A.L., Fundo, J., Beaulieu, J.C., Stein, R.E., Fernandez-Trujillo, J., Almeida, D.P. 2012. Lysophosphatidylethanolamine effects upon volatiles and quality of fresh-cut cantaloupe melon. Acta Hort (ISHS) 934:959-965.
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.
Watermelon, cantaloupe, and honeydew - (Book / Chapter)
Perkins-Veazle, P., Beaulieu, J.C., Siddiq, M. 2012. Watermelon, cantaloupe, and honeydew. Subtropical and Tropical Agriculture. 549-568.
Last Modified: 10/22/2014
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