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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Research Project #429257

Research Project: Nutritional and Sensory Properties of Rice and Rice Value-Added Products

Location: Food Processing and Sensory Quality Research

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

Storing Dudaim melon fruits (Cucumis melo var. dudaim) harvested at different stages of maturity - (Peer Reviewed Journal)

Green technologies applied to novel sprouted long-grain brown rice beverage formulations - (Proceedings)
Beaulieu, J.C., Reed, S.S. 2018. Green technologies applied to novel sprouted long-grain brown rice beverage formulations. United States-Japan Cooperative Program in Natural Resources (UJNR). 1-2.

GC-O, volatile and qualitative differences in locally grown rabbiteye and southern highbush blueberries, and juices - (Abstract Only)
Beaulieu, J.C., Tully, M.A., Shaw, D.A., Lloyd, S.W., Grimm, C.C. 2018. GC-O, volatile and qualitative differences in locally grown rabbiteye and southern highbush blueberries, and juices. American Society of Horticulture Science Meeting. 236-237.

Photosynthesis and kaempferol yields of soybean leaves under ABA application and mechanical wounding - (Peer Reviewed Journal)
Ratnayaka, H., Boue, S.M., Dinh, T., Lee, S., Cherubin, R. 2018. Photosynthesis and kaempferol yields of soybean leaves under ABA application and mechanical wounding. Crop Science. 6:215. https://doi:10.4172/2329-9029.1000215.

Sensory Flavor Characteristics of Sweet Sorghum Syrup - (Abstract Only)
Bett Garber, K.L., Lea, J.M., Eggleston, G., Bechtel, P.J. 2018. Sensory Flavor Characteristics of Sweet Sorghum Syrup. International Sugar Journal. 6.

Characterizing germinated brown rice milk beverage processes using green technologies - (Abstract Only)

Green Processing Technologies for Improving Germinated Brown Rice Milk Beverages - (Abstract Only)

LC-MS/MS and UPLC-UV evaluation of anthocyanins and anthocyanidins during rabbiteye blueberry juice processing - (Peer Reviewed Journal)
Stein-Chisholm, R., Beaulieu, J.C., Grimm, C.C., Lloyd, S.W. 2014. LC-MS/MS and UPLC-UV evaluation of anthocyanins and anthocyanidins during rabbiteye blueberry juice processing. Beverages. 3:56. https://doi:10.3390/beverages3040056.

Glycinol Enhances Osteogenic Differentiation and Attenuates the Effects of Aging on Bone Marrow-derived Mesenchymal Stem Cells - (Peer Reviewed Journal)

Postharvest evaluation of stored Dudaim melon fruits (Cucumis melo var. dudaim) harvested at different stages of maturity - (Abstract Only)

Assessing green-processing technologies for wet milling freshly hulled and germinated brown rice, leading to naturally fortified plant-based beverages - (Abstract Only)

Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Volatiles - (Peer Reviewed Journal)
Beaulieu, J.C., Obando-Ulloa, J.M. 2017. Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Volatiles. Journal of Food Chemistry. doi:10.1016/J.foodChem.2017.02.114.

Osteoinductive effects of glyceollins on adult mesenchymal stromal/stem cells from adipose tissue and bone marrow - (Peer Reviewed Journal)
Bateman, M., Strong, A., Hunter, R., Bratton, M.R., Komati, R., Sridhar, J., Riley, K.E., Wang, G., Hayes, D., Boue, S.M., Burow, M., Bunnell, B. 2017. Osteoinductive effects of glyceollins on adult mesenchymal stromal/stem cells from adipose tissue and bone marrow. Phytomedicine. doi:10.1016/j.phymed.2017.02.003.

Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material - (Peer Reviewed Journal)
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.

Physicochemical and sensory analysis of USA rice varieties developed for the basmati and jasmine markets - (Peer Reviewed Journal)
Bett Garber, K.L., Bryant, R.J., Grimm, C.C., Chen, M., Lea, J.M., McClung, A.M. 2017. Physicochemical and sensory analysis of USA rice varieties developed for the basmati and jasmine markets. Cereal Chemistry. 234:180-189.

Characterization of the Recombinant BADH2 Protein - (Proceedings)
Grimm, C.C., Mattison, C.P., Lloyd, S.W. 2016. Characterization of the Recombinant BADH2 Protein. UJNR Food & Agricultural Panel Proceedings. Proceedings of the 45th UJNR Meeting, page 59.

Not-from-concentrate blueberry juice extraction utilizing frozen fruit, heated mash, and enzyme processes - (Peer Reviewed Journal)

Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing. - (Peer Reviewed Journal)
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 - (Abstract Only)
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. - (Abstract Only)
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.