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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » People & Locations » Brennan Smith

Brennan Smith
Food Processing and Sensory Quality Research
Research Leader

Phone: (504) 286-4448
Fax:

1100 ROBERT E. LEE BLVD
NEW ORLEANS, LA 70124

(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

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Effect of endogenous wheat gluten lipids on the non-linear LAOS rheological properties of the gluten network - (Peer Reviewed Journal)
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)
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.