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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Research Project #438321

Research Project: Improving Evaluation of Catfish Quality and Reducing Fish Waste

Location: Food Processing and Sensory Quality Research

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

Investigating sensory thresholds for off-flavors in farmed fish - (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. https://doi.org/10.1021/acsfoodscitech.1c00460.

Effects of catfish (Ictalurus Punctatus) bone powder on consumers’ liking, emotions, and purchase intent of fried catfish strips Reprint Icon - (Peer Reviewed Journal)
Murillo, S., Ardoin, R., Watts, E. and Prinyawiwatkul, W., 2022. Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips. Foods, 11(4), p.540.

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.