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United States Department of Agriculture

Agricultural Research Service

Related Topics

Karen L Bett-Garber
Food Processing and Sensory Quality Research
Food Technology

Phone: (504) 286-4459
Fax: (504) 286-4419
Room 2200

1100 ROBERT E. LEE BLVD.
BLDG 001 SRRC
NEW ORLEANS , LA 70124

Projects
Postharvest Sensory, Processing and Packaging of Catfish
Appropriated (D)
  Accession Number: 428927
Nutritional and Sensory Properties of Rice and Rice Value-Added Products
Appropriated (D)
  Accession Number: 429257

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Improving the Analysis of Anthocyanidins from Blueberries Using Response Surface Methodology -
Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing. -
Beaulieu, J.C., Stein-Chisholm, R.E., Lloyd, S.W., Bett Garber, K.L., Grimm, C.C., Watson, M.A., Lea, J.M. 2016. Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.7748.
Assessing Off-Flavor in Fish Tissue -
Textural and Compositional Comparison of Channel and Hybrid Catfish from Pond and Raceway Environments -
Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurements -
Bett Garber, K.L., Lea, J.M., Watson, M.A., Grimm, C.C., Lloyd, S.W., Stein, R., Andrzejewski, B., Marshall-Shaw, D.A., Beaulieu, J.C. 2015. Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurements. Journal of Food Science. 80(4):S818-S827.
Efficacy of monitoring the sensory taste characteristics in pomegranate juice with electronic tongue, and chemical measurements -
Bett Garber, K.L., Watson, M.A., Lea, J.M., Bai, J., Baldwin, E.A., Raithore, S. 2014. Efficacy of monitoring the sensory taste characteristics in pomegranate juice with electronic tongue, and chemical measurements. Journal of Food Quality. 37(6):383-394.
The correlation of sensory, cooking, physical and chemical properties of whole grain rice with diverse bran color -
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 Reprint Icon -
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 -
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.
Sensory characteristics of diverse rice cultivars -
Champagne, E.T., Bett Garber, K.L., Grimm, C.C., Mcclung, A.M., Bergman, C.J. 2002. Sensory characteristics of diverse rice cultivars. American Association of Cereal Chemists Meetings. 161.
Whole grain rice flavor asssociated with assorted bran colors -
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.
Relating raw rice color and composition to cooked rice color. -
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. -
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.
Drying characteristics and quality of rough rice under infrared radiation heating -
Pan, Z., Khir, R., Bett Garber, K.L., Champagne, E.T., Thompson, J.F., Salim, A., Mohamed, S. 2011. Drying characteristics and quality of rough rice under infrared radiation heating. Transactions of the ASABE. 54(1):203-210.
Influence of amylose and protein contents on color of raw and cooked milled rice. -
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. -
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.
Effect of storage temperature variations on sensory quality of fresh-cut cantaloupe melon. -
Bett Garber, K.L., Greene, J., Lamikanra, O., Ingram, D., Watson, M.A. 2010. Effect of storage temperature variations on sensory quality of fresh-cut cantaloupe melon. Journal of Food Quality. 34:19-29.
Impact of cooking formulation on descriptive flavor and ORAC values of whole grain colored rice. -
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. -
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.
Low oil-uptake rice batters. -
Shih, F.F., Daigle, K.W., Bett Garber, K.L., Champagne, E.T. 2009. Low oil-uptake rice batters. United States Japan Natural Resources Protein Panel. 85.
Organic rice production systems and their impact on grain quality -
McClung, A.M., Bett Garber, K.L., Bergman, C.J., Grimm, C.C., Chen, M., Champagne, E.T. 2009. Organic rice production systems and their impact on grain quality. Cereal Foods World 54:A23.
Unraveling the impact of nitrogen nutrition on cooked rice flavor and texture. -
Champagne, E.T., Bett Garber, K.L., Thomson, J.L., Fitzgerald, M. 2009. Unraveling the impact of nitrogen nutrition on cooked rice flavor and texture. Cereal Chemistry. 86(3):274-280.
Underwater processing with and without added calcium influences shelf life quality of fresh-cut cantaloupe melon. -
Lamikanra, O., Bett Garber, K.L., Watson, M.A., Ingram, D.A. 2010. Underwater processing with and without added calcium influences shelf life quality of fresh-cut cantaloupe melon. Journal of Food Quality. 33:246-261.
Impact of pre-soaking on the flavor of cooked rice. -
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.
Post-cutting flavor changes in freshly harvested Gala apples and in fresh-cuts prepared after controlled atmosphere storage. -
Beaulieu, J.C., Bett Garber, K.L., Baldwin, E.A. 2008. Post-cutting flavor changes in freshly harvested Gala apples and in fresh-cuts prepared after controlled atmosphere storage. International Association for Fresh Produce.
Effect of combined underwater processing and mild heat pre-treatment on the sensory quality and shelf life of fresh-cut cantaloupe melon. -
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.
Challenges of measuring rice aroma and flavor. -
Champagne, E.T., Bett Garber, K.L. 2007. Challenges of measuring rice aroma and flavor. United States Japan Natural Resources Protein Panel. 217-222.
Influence of Water to Rice Ratio on Cooked Rice Flavor and Texture. -
Bett Garber, K.L., Champagne, E.T., Ingram, D.A., Mcclung, A.M. 2007. Influence of water to rice ratio on cooked rice flavor and texture. Cereal Chemistry. 84(6):614-619.
Effects of Organic Fertility Management on Physicochemical Properties and Sensory Quality of Diverse Rice Cultivars. -
Champagne, E.T., Bett Garber, K.L., Mcclung, A.M., Grimm, C.C. 2007. Effects of organic fertility management on physicochemical properties and sensory quality of diverse rice cultivars. Cereal Chemistry. 84(4):320-327.
Effects of Fertilizer Inputs and Conventional Versus Organic Management on the Physiocochemical Properties and Sensory Quality of Diverse Rice Cultivars -
Champagne, E.T., Bett Garber, K.L., Mcclung, A.M., Grimm, C.C. 2006. Effects of fertilizer inputs and conventional versus organic management on the physiocochemical properties and sensory quality of diverse rice cultivars. UJNR Food & Agricultural Panel Proceedings. CE1:CE5.
SENSORY CHARACTERIZATION -
Bett Garber, K.L. 2007. Sensory Characterization. Book Chapter.
EFFECT OF PROCESSING UNDER ULTRAVIOLET LIGHT ON THE SHELF LIFE OF FRESH-CUT CANTALOUPE MELON -
Lamikanra, O., Bett Garber, K.L., Kueneman, D., Ukuku, D.O. 2005. Effect of processing under ultraviolet light on the shelf life of fresh-cut cantaloupe melon. Journal of Food Science. 70:534-539.
Effects of rice batter on oil uptake and sensory quality coated fried okra. -
Shih, F.F., Bett Garber, K.L., Daigle, K.W., Ingram, D.A. 2005. Effects of rice batter on oil uptake and sensory quality coated fried okra. American Oil Chemists' Society Meeting.
EFFECTS OF DRAIN AND HARVEST DATES ON RICE SENSORY AND PHYSICOCHEMICAL PROPERTIES -
Champagne, E.T., Bett Garber, K.L., Grimm, C.C., Thompson, J., Mcclung, A.M., Mutters, R. 2005. Effects of drain and harvest dates on rice sensory and physicochemical properties. Cereal Chemistry. 82:369-374.
EFFECTS OF RICE BATTER ON THE OIL-UPTAKE AND SENSORY QUALITY OF THE COATED FRIED OKRA -
Shih, F.F., Bett Garber, K.L., Daigle, K.W., Ingram, D.A. 2005. Effects of rice batter on the oil-uptake and sensory quality of the coated fried okra. Journal of Food Science. 70 18:21.
IMPACT OF VARYING DRAIN AND HARVEST DATES ON RICE SENSORY AND PHYSICOCHEMICAL PROPERTIES -
Champagne, E.T., Bett Garber, K.L., Grimm, C.C., Thompson, J., Mutters, R., Mcclung, A.M. 2005. Impact of varying drain and harvest dates on rice sensory and physicochemical properties. 287-291.
EFFECT OF CULTIVATION SOIL TYPE AND STORAGE CONDITIONS ON THE SENSORY QUALITIES OF FRESH-CUT CANTALOUPE (CUCUMIS MELO) -
Bett Garber, K.L., Lamikanra, O., Lester, G.E., Ingram, D.A., Watson, M.A. 2005. Effect of cultivation soil type and storage conditions on the sensory qualities of fresh-cut cantaloupe (cucumis melo). Journal of the Science of Food and Agriculture. 85 825:830.
EFFECT OF MILD HEAT PRE-TREATMENT ON SENSORY QUALITY AND SHELF LIFE OF FRESH-CUT CANTALOUPE -
Lamikanra, O., Bett Garber, K.L., Watson, M.A., Ingram, D.A. 2005. Effect of mild heat pre-treatment on sensory quality and shelf life of fresh-cut cantaloupe. Journal of Food Science. 70 C53:C57.
EFFECT OF CHANGE IN STORAGE TEMPERATURE ON SENSORY QUALITY OF FRESH-CUT CANTALOUPE MELON (CUCUMIS MELO) -
Greene, J.L., Bett Garber, K.L., Lamikanra, O., Ingram, D.A. 2005. Effect of change in storage temperature on sensory quality of fresh-cut cantaloupe melon (cucumis melo). Annual Meeting of the Institute of Food Technologists. 99F-34.
EFFECT OF CHANGE IN STORAGE TEMPERATURE ON SENSORY QUALITY OF FRESH-CUT CANTALOUPE MELON (CUCUMIS MELO) -
Greene, J.L., Bett Garber, K.L., Lamikanra, O., Ingram, D.A. 2005. Effect of change in storage temperature on sensory quality of fresh-cut cantaloupe melon (CUCUMIS MELO). Institute of Food Technology.
USE OF MILD HEAT PRE-TREATMENT FOR QUALITY RETENTION OF FRESH-CUT CANTALOUPE MELON -
Lamikanra, O., Bett Garber, K.L., Ingram, D.A., Watson, M.A. 2005. Use of mild heat pre-treatment for quality retention of fresh-cut cantaloupe melon. Journal of Food Science. 70(1):C53-C57.
EFFECT OF HARVEST MATURITY ON THE SENSORY CHARACTERISTICS OF FRESH-CUT CANTALOUPE -
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.
NON-DESTRUCTIVE EVALUATION OF POST HARVEST PEACH FRUIT SOFTENING -
Scorza, R., Anger, W.C., Bett Garber, K.L., Champagne, E.T., Beaulieu, J.C., Ingram, D.A., Peterson, D.L. 2004. Non-destructive evaluation of post harvest peach fruit softening. Acta Horticulture Proceedings. Acta Horticulturae 663: 269-273. 2004.
FRESH-CUT HONEYDEW MELON CUBES PREPARED FROM PLANTS SPRAYED WITH DIFFERENT CALCIUM COMPOUNDS: QUALITATIVE DIFFERENCES AT HARVEST AND AFTER WHOLE FRUIT STORAGE -
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
BIOCHEMICAL EFFECTS ON FRESH-CUT FRUIT QUALITY -
Lamikanra, O., Watson, M.A., Bett Garber, K.L., Ingram, D.A. 2004. Biochemical effects on fresh-cut fruit quality. Postharvest International Symposium Proceedings. S3:02
EFFECTS OF STORAGE OF FRESHLY HARVESTED PADDY RICE ON MILLED WHITE RICE FLAVOR -
Champagne, E.T., Thompson, J., Bett Garber, K.L., Mutters, R., Miller, J.A., Tan, E. 2003. THE EFFECTS OF STORAGE OF FRESHLY HARVESTED PADDY RICE ON MILLED WHITE RICE FLAVOR. United States-Japan Cooperative Program in Natural Resources. 195.
IMPACT OF STORAGE OF FRESHLY HARVESTED PADDY RICE ON MILLED WHITE RICE FLAVOR -
Champagne, E.T., Bett Garber, K.L., Miller, J.A., Thompson, J., Tan, E., Mutters, R. 2004. Impact of storage of freshly harvested paddy rice on milled white rice flavor. Cereal Chemistry. 81:444-449.
Impact of iron source and concentration on rice flavor using a simulated rice kernel micronutrient delivery system. -
Bett Garber, K.L., Champagne, E.T., Ingram, D.A., Grimm, C.C. 2004. Impact of iron source and concentration on rice flavor using a simulated rice kernel micronutrient delivery system. Cereal Chemistry. C-2004-0324-07R.
IMPACT OF IRON SOURCE ON STABILITY OF SIMULATED RICE FORTIFICANT AND FLAVORIT IMPARTS TO RICE -
Bett Garber, K.L., Champagne, E.T., Ingram, D.A., Grimm, C.C. 2004. Impact of Iron Source on Stability of Simulated Rice Fortificant and Flavorit Imparts to Rice. Cereal Chemistry. 81(3):384-388.
SENSORY CHARACTERISTICS OF DIVERSE RICE CULTIVARS AS INFLUENCED BY GENETIC AND ENVIRONMENTAL FACTORS. -
Champagne, E.T., Bett Garber, K.L., Grimm, C.C., Mcclung, A.M., Bergman, C.J. 2004. Sensory characteristics of diverse rice cultivars as influenced by genetic and environmental factors. Cereal Chemistry. 81:237-243.
GENETIC VERSUS ENVIRONMENTAL INFLUENCES ON RICE SENSORY CHARACTERISTICS -
Champagne, E.T., Bett Garber, K.L., Mcclung, A.M., Bergman, C.J. 2003. GENETIC VERSUS ENVIRONMENTAL INFLUENCES ON RICE SENSORY CHARACTERISTICS. United States Japan Natural Resources Protein Panel. II.
EFFECT OF STORAGE ON SENSORY PROPERTIES OF FRESH-CUT CANTALOUPE VARIETIES -
Bett Garber, K.L., Beaulieu, J.C., Ingram, D.A. 2003. Effect of storage on sensory properties of fresh-cut cantaloupe varieties. Journal of Food Quality.26:323-335.
SENSORY ANALYSIS OF BROWNIES FORTIFIED WITH CORN GLUTEN MEAL -
SENSORY ANALYSIS OF BROWNIES FORTIFIED WITH CORN GLUTEN MEAL -
THE VOLATILE COMPOSITION OF WAXY RICE -
Grimm, C.C., Champagne, E.T., Bett Garber, K.L., Ohtsubo, K. 2000. THE VOLATILE COMPOSITION OF WAXY RICE. United States Japan Natural Resources Protein Panel. JJ.
FLAVOR OF FRESH-CUT 'GALA' APPLES IN BARRIER FILM PACKAGING AS AFFECTED BY STORAGE TIME -
CORRELATION BETWEEN COOKED RICE TEXTURE AND RAPID VISCO-ANALYSER MEASURES -
USE OF THE ELECTRONIC NOSE TECHNOLOGY TO EXAMINE APPLE QUALITY -
THE EFFECT OF SHELF LIFE ON FLAVOR OF FRESH-CUT GALA APPLES IN MODIFIED ATMOSPHERE PACKAGING -
TEXTURAL PROPERTIES AND SENSORY QUALITY OF PROCESSED SWEETPOTATOES AS AFFECTED BY LOW TEMPERATURE BLANCHING -
THE ROLE OF MATURATION IN QUALITY OF STACKPOLE CURED PEANUTS -
QUALITY EVALUATION OF US MEDIUM GRAIN RICE USING A JAPANESE "TASTE" ANALY- ZER -
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Last Modified: 5/2/2016
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