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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Research Project #438089
Research Project: Improving Product Quality in Farm-Raised Catfish

Location: Food Processing and Sensory Quality Research

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

Determination of 2-methylisoborneol and geosmin from corn bins using Twister and TF-SPME extraction GC-MS - (Other)

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

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

Instrumental texture differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel x Blue, Ictalurus furcatus) catfish fillets Reprint Icon - (Peer Reviewed Journal)
Bland, J.M., Ardoin, R.P., Li, C.H., Bechtel, P.J. 2022. Instrumental texture differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel x Blue, Ictalurus furcatus) catfish fillets. Foods. 11(13),1875. https://doi.org/10.3390/foods11131875.

Dietary exposure to geosmin as a means of inducing off-flavor in rainbow trout fillets - (Abstract Only)

A systematic approach to developing whole-wheat snack crackers containing cricket powder based on US consumer perception - (Abstract Only)

Proximate composition and nutritional attributes of ready-to-cook catfish products Reprint Icon - (Peer Reviewed Journal)
Bland, J.M., Grimm, C.C., Bechtel, P.J., Deb, U., Dey, M. 2021. Proximate composition and nutritional attributes of ready-to-cook catfish products. Foods. 10(11):2716. https://doi.org/10.3390/foods10112716.

Relevant physical properties and U.S. consumer perceptions of whole-wheat snack crackers as affected by cricket powder incorporation - (Abstract Only)

Consumers’ willingness-to-pay for convenient catfish products: Results from experimental auctions in Arkansas Reprint Icon - (Peer Reviewed Journal)
Adhikari, S., Deb, U., Dey, M.M., Xie, L., Khanal, N.B., Grimm, C.C., Bland, J.M., Bechtel, P.J. 2020. Consumers’ willingness-to-pay for convenient catfish products: Results from experimental auctions in Arkansas. Aquaculture Economics & Management. 25(2):135-158. https://doi.org/10.1080/13657305.2020.1840663.

Convenient (Ready-to-Cook) Catfish products: The development process, sensory attributes and consumers’ evaluation Reprint Icon - (Peer Reviewed Journal)
Adhikari, S., Deb, U., Dey, M.M., Xie, L., Khanal, N.B., Grimm, C.C., Bland, J.M., Bechtel, P.J.,2020. Consumers’ willingness-to-pay for convenient catfish products: Results from experimental auctions in Arkansas. Aquaculture Economics & Management. https://doi.org/10.1080/13657305.2020.1840663.