Skip to main content
ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » People & Locations » Michael Watson

Michael A Watson
Food Processing and Sensory Quality Research
Food Technologist

Phone: (504) 286-4227
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.)
Chemical and nutritional properties of channel and hybrid catfish by-products -
Bechtel, P.J., Bland, J.M., Bett Garber, K.L., Grimm, C.C., Brashear, S.S., Lloyd, S.W., Watson, M.A., Lea, J.M. 2017. Chemical and nutritional properties of channel and hybrid catfish by-products. Food Science and Nutrition. doi:10.1002/fsn3.483.
Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material -
Watson, M.A., Lea, J.M., Bett Garber, K.L. 2017. Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material. Journal of Food Science and Nutrition. 2017;5:820-826.
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.
Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material -
Watson, M.A., Lea, J.M., Bett Garber, K.L. 2018. Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material. Annual Meeting of the Institute of Food Technologists. 135.
Influence of resistant starch and slowly digestible starch on rice texture. -
Bett Garber, K.L., Lea, J.M., Watson, M.A., Mcclung, A.M., Chen, M. 2017. Influence of resistant starch and slowly digestible starch on rice texture.. Rice Technical Working Group Meeting Proceedings. 2016:170.
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.
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.
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.
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.
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.
MILD HEAT AND CALCIUM TREATMENT EFFECTS ON FRESH-CUT CANTALOUPE MELON DURING STORAGE -
Lamikanra, O., Watson, M.A. 2005. Mild heat and calcium treatment effects on fresh-cut cantaloupe melon during storage. Food Chemistry. 102:1383-1388.
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.
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 CALCIUM TREATMENT TEMPERATURE ON METABOLIC AND BIOCHEMICAL CHANGES DURING STORAGE OF FRESH-CUT CANTALOUPE MELON -
Lamikanra, O., Watson, M.A. 2004. Effect of calcium treatment temperature on metabolic and biochemical changes during storage of fresh-cut cantaloupe melon. Journal of Agricultural and Food Chemistry. 69 C468:C472.
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
TEMPERATURE AND STORAGE DURATION EFFECTS ON ESTERASE ACTIVITY IN FRESH-CUT CANTALOUPE MELON. -
Lamikanra, O., Watson, M.A. 2004. Temperature and storage duration effects on esterase activity in fresh-cut cantaloupe melon.. Journal of Food Science.
STORAGE EFFECTS ON LIPASE ACTIVITY IN FRESH-CUT CANTALOUPE MELON -
Lamikanra, O., Watson, M.A. 2004. Storage effects on lipase activity in fresh-cut cantaloupe melon. Journal of Food Science. 69:126-130.
TWIN SCREW EXTRUSION OF PESTA-ENCAPSULATED BIOCONTROL AGENTS -