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Brennan Smith
Food Processing and Sensory Quality Research
Research Leader

Phone: (504) 286-4448
Fax:

(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)

Projects
Improving Product Quality in Farm-Raised Catfish
In-House Appropriated (D)
  Accession Number: 438089
Improving Evaluation of Catfish Quality and Reducing Fish Waste
In-House Appropriated (D)
  Accession Number: 438321
Nutritional Benefits of Health-Promoting Rice and Value-Added Foods
In-House Appropriated (D)
  Accession Number: 438610
Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods
In-House Appropriated (D)
  Accession Number: 442426
Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods
Non-Assistance Cooperative Agreement (S)
  Accession Number: 443010
Improving Product Quality in Farm-Raised Catfish
Non-Assistance Cooperative Agreement (S)
  Accession Number: 443121
Utilizing Catfish Byproducts for Sustainable Materials and Industry Advancement
Non-Assistance Cooperative Agreement (S)
  Accession Number: 446499

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products Reprint Icon - (Peer Reviewed Journal)
Richter, J., Watanabe, P., Bernin, J., Smith, B., Mitacek, R., Ganjyal, G. 2024. Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.13569.
Protein functionality is critical for the texturization process during high moisture extrusion cooking Reprint Icon - (Peer Reviewed Journal)
Richter, J., Smith, B., Saunders, S., Finnie, S.M., Ganjyal, G. 2024. Protein functionality is critical for the texturization process during high moisture extrusion cooking. ACS Food Science and Technology. 4(5):1142-1151. https://doi.org/10.1021/acsfoodscitech.3c00682.
Improved quantification of geosmin and 2-methylisoborneol in farmed fish using stable isotope dilution GC-MS Reprint Icon - (Peer Reviewed Journal)
Dupre, R.A., Smith, B., Lloyd, S.W., Trushenski, J. 2024. Improved quantification of geosmin and 2-methylisoborneol in farmed fish using stable isotope dilution GC-MS. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.3c08130.
Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations Reprint Icon - (Peer Reviewed Journal)
Paladugula, M., Smith, B., Ardoin, R.P., Morris, C.F., Kiszonas, A. 2024. Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations. Cereal Chemistry. 101(4):858-870. https://doi.org/10.1002/cche.10785.
Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin Reprint Icon - (Peer Reviewed Journal)
Yazar, G., Kokini, J., Smith, B. 2023. Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin. Food Hydrocolloids. 143 Article 108922. https://doi.org/10.1016/j.foodhyd.2023.108922.
Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages Reprint Icon - (Peer Reviewed Journal)
Ardoin, R.P., Smith, B., Lea, J.M., Boue, S.M., Smolensky, D., Santana, A.L., Peterson, J.M. 2023. Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages. Journal of Food Science. 88(6):2301-2312. https://doi.org/10.1111/1750-3841.16589.
Dietary uptake of geosmin in Rainbow Trout (Oncorhynchus mykiss) Reprint Icon - (Peer Reviewed Journal)
Dupre, R. A., Ardoin, R., Trushenski, J., Jackson, C., Grimm, C., Smith, B. 2023. Dietary uptake of geosmin in Rainbow Trout (Oncorhynchus mykiss). Aquaculture. 571, 739458. https://doi.org/10.1016/j.aquaculture.2023.739458
Novel cold-brewed acidified beverages made from tannin-containing sorghum bran - (Abstract Only)
Optimization of tannin-containing sorghum bran addition to gluten-free bread Reprint Icon - (Peer Reviewed Journal)
Ardoin, R., Smith, B., Bean, S., Aramouni, F. 2023. Optimization of tannin containing sorghum bran addition to gluten-free bread. Journal of Food Science. 88(3):952-961. https://doi.org/10.1111/1750-3841.16477.
Protein composition of pulses and their protein isolates from different sources and in different isolation pH using a reverse phase high performance chromatography method Reprint Icon - (Peer Reviewed Journal)
Sadeghi, R., Colle, M., Smith, B. 2023. Protein composition of pulses and their protein isolates from different sources and in different isolation pH using a reverse phase high performance chromatography method. Food Chemistry. 409. Article 135278. https://doi.org/10.1016/j.foodchem.2022.135278.
Investigating sensory thresholds for off-flavors in farmed fish - (Abstract Only)
Seed to seed variation of proteins from yellow pea (Pisum sativum L.) Reprint Icon - (Peer Reviewed Journal)
Taghvaei M, Sadeghi R, Smith B. 2022. Seed to seed variation of proteins of the yellow pea (Pisum sativum L.). PLoS ONE 17(8): e0271887.doi.org/10.1371/journal.pone.0271887
Heating induces chemical modification and variable solubility of pecan allergens - (Abstract Only)
Biochemical analysis of protein compositions among pea (Pisum sativum) cultivars grown in the Northwest U.S. Reprint Icon - (Peer Reviewed Journal)
Choi, H., Taghvaei, M., Smith, B., Ganjyal, G. 2022. Biochemical analysis of protein compositions among pea (Pisum sativum) cultivars grown in the Northwest U.S. ACS Food Science and Technology. 2:1067-1076. https://doi.org/10.1021/acsfoodscitech.1c00460.
Dietary exposure to geosmin as a means of inducing off-flavor in rainbow trout fillets - (Abstract Only)
Effect of endogenous wheat gluten lipids on the non-linear LAOS rheological properties of the gluten network Reprint Icon - (Peer Reviewed Journal)
Yazar, G., Kokini, J.L. and Smith, B., 2022. Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network. Food Chemistry, 367, p.130729. https://doi.org/10.1016/j.foodchem.2021.130729
Incorporation of yellow pea flour into white pan bread Reprint Icon - (Peer Reviewed Journal)
Paladugula, M.P., Smith, B., Morris, C.F., Kiszonas, A. 2021. Incorporation of yellow pea flour into white pan bread. Cereal Chemistry. https://doi.org/10.1002/cche.10441.
The effect of dissolving pH and precipitation pH on the yield and protein content of yellow pea protein isolate - (Abstract Only)
Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: A review Reprint Icon - (Peer Reviewed Journal)
Gharibzahedi, S.M.T., Smith, B., Altintas, Z. 2022. Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: A review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2022.2124399.
Impact of thiocyanate salts on zein properties - (Peer Reviewed Journal)
Selling, G.W., Maness, A.N., Bean, S., Smith, B.M. 2013. Impact of thiocyanate salts on zein properties. Cereal Chemistry. 90(3):204-210.
Implications of non-covalent interactions in zein-starch dough and bread quality - (Abstract Only)
Smith, B.M., Bean, S., Tilley, M., Yan, S., Aramouni, F. 2012. Implications of non-covalent interactions in zein-starch dough and bread quality. AACC International Annual Meeting. Abstract. 61-P.
Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures - (Peer Reviewed Journal)
Smith, B.M., Bean, S., Herald, T.J. and Aramouni, F. 2012. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures. Journal of Food Science. 77(6):C684-C689.
Zein purificatin for use in producing gluten-free bread and electro-spun fibers - (Abstract Only)
Sessa, D.J., Bean, S., Smith, B.M., Selling, G.W. 2011. Zein purificatin for use in producing gluten-free bread and electro-spun fibers. Meeting Abstract. xx.
Sorghum protein structure and chemistry: Implications for nutrition and functionality - (Book / Chapter)
Bean, S., Ioerger, B.P., Smith, B.M., Blackwell, D.L. 2012. Sorghum protein structure and chemistry. In: Awika, J., Piironen, V. and Bean, S. R. editors. Advances in Cereal Science: Implications to Food Processing and Health Promotion (ACS Symposium). 2nd edition. Washington, D.C.: American Chemical Society. p. 131-148.
Impact of different isolation procedures on the functionality of zein and kafirin - (Peer Reviewed Journal)
Schober, T., Bean, S., Tilley, M., Smith, B.M. and Ioerger, B.P. 2011. Impact of different isolation procedures on the functionality of zein and kafirin. Journal of Cereal Science. 54(2):241-249.
Composition and Molecular Weight Distribution of Carob Germ Proteins Fractions - (Peer Reviewed Journal)
Smith, B.M., Bean, S., Schober, T.J., Tilley, M., Herald, T.J., Aramouni, F. 2010. Composition and Molecular Weight Distribution of Carob Germ Proteins Fractions. Journal of Agricultural and Food Chemistry. 58:7794-7800.
Characterization of the functional properties of carob germ proteins - (Abstract Only)
Smith, B.M., Schober, T.J., Bean, S., Tilley, M., Park, S., Aramouni, F.H., Herald, T.J. 2008. Characterization of the functional properties of carob germ proteins. Meeting Abstract. Cereal Foods World. 53:A79.
Breadmaking with zein-starch dough - (Abstract Only)
Schober, T.J., Bean, S., Smith, B.M., Boyle, D.L., Park, S. 2008. Breadmaking with zein-starch dough. Meeting Abstract. Cereal Foods World. 53:A78.
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