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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.)

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.