John C Beaulieu

Research Plant Physiologist

 

Dr. John C. Beaulieu performs independent and collaborative investigations with rice sprouting and beverage formulations. Studies include continued leadership roles utilizing a beverage pilot plant, using “green technologies” and processes to deliver naturally fortified and flavored sprouted rice beverages. Further characterization of macro and health-promoting phytonutrients in industrially sprouted and germinated brown rice, high-protein rice, red and purple rice and other grains is planned into the future CRIS project (2021-2025). This also includes characterizing additional value-added product development (e.g. freeze dried powder and/or rice flours for ingredient formulations). Dr. Beaulieu’s plant physiology and fresh-cut fruit and not-from-concentrate beverage experience is continuously sought out and he remains active in these areas. He serves as an Adjunct Professor in the LSU School of Nutrition and Food Sciences, sits on numerous scientific committees in trade and professional organizations and has authored or co-authored 60 publications. Dr. Beaulieu is listed in Stanford University’s Top 2% of World’s Scientists, based on “a comprehensive database of a sufficiently large number of most-cited scientists across science”, per Ioannidis et al., 2020 (Plos Biology).   

• Publications

  • (Clicking on the reprint icon will take you to the publication reprint.)
  • Volatiles in diverse, uncharacterized and new long-grain rice varieties-(Abstract Only)
    
    
  • Volatiles recovered in novel, diverse and uncharacterized long-grain rice varieties: Research Note-(Peer Reviewed Journal)
    
    
  • Lipid profiles in preliminary germinated brown rice beverages compared to non-germinated brown and white rice beverages -(Peer Reviewed Journal)
    Beaulieu, J.C., Moreau, R.A., Powell, M.J., Obando-Ulloa, J.M. 2022. Lipid profiles in preliminary germinated brown rice beverages compared to non-germinated brown and white rice beverages. Foods. 11(2):220. https://doi.org/10.3390/foods11020220.
    
  • Health-Promoting germinated rice and value-added foods: A comprehensive review-(Peer Reviewed Journal)
    
    
  • Evolution of polygalacturonase and pectin methyl esterase activity during the storage of dudaim melons harvested at two maturity stages -(Peer Reviewed Journal)
    Hatami, M., Soltani, F., Kalantari, S., Beaulieu, J.C. 2021. Evolution of polygalacturonase and pectin methyl esterase activity during the storage of dudaim melons harvested at two maturity stages. Italus Hortus. 28(2):58-69. https://doi.org/10.26353/j.itahort/2021.2.5869.
    
  • Green processing, germinating and wet milling brown rice (Oryza sativa) for beverages: Physicochemical effects -(Peer Reviewed Journal)
    Beaulieu, J.C., Reed, S.S., Obando-Ulloa, J.M., Boue, S.M., Cole, M.R. 2020. Green processing, germinating and wet milling brown rice (Oryza sativa) for beverages: Physicochemical effects. Foods. 9:1016. https://doi.org/10.3390/foods9081016.
    
  • Green processing protocol for germinating and wet milling brown rice beverage formulations: Sprouting, milling and gelatinization effects -(Peer Reviewed Journal)
    Beaulieu, J.C., Reed, S.S., Obando-Ulloa, J.M., Mcclung, A.M. 2020. Green processing protocol for germinating and wet milling brown rice beverage formulations: Sprouting, milling and gelatinization effects. Food Science and Nutrition. 2020(8):2445-2457. https://doi.org/10.1002/fsn3.1534.
    
  • Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Quality -(Peer Reviewed Journal)
    Beaulieu, J.C., Lloyd, S.W., Obando-Ulloa, J.M. 2020. Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Quality. Food Chemistry. 318(2020):126453. https://doi.org/10.1016/j.foodchem.2020.126453.
    
  • Green processing sprouted brown rice for beverage formulations: Lipid characterization-(Abstract Only)
    
    
  • Green processing sprouted brown rice for beverage formulations: Protein characteristics-(Abstract Only)
    
    
  • Evaluation of ultraviolet (UV-C) light treatment for microbial inactivation in agricultural waters with different levels of turbidity -(Peer Reviewed Journal)
    Adhikari, A., Parraga Estrada, K.J., Chhetri, V., Janes, M., Fontenot, K., Beaulieu, J.C. 2019. Evaluation of ultraviolet (UV-C) light treatment for microbial inactivation in agricultural waters with different levels of turbidity. Journal of Food Science and Nutrition. 8:1237-1243. https://doi.org/10.1002/fsn3.1412.
    
  • Rice bran and flour enriched with blueberry polyphenols increases storage stability and decreases arsenic content in bran -(Peer Reviewed Journal)
    Boue, S.M., Daigle, K.W., Beaulieu, J.C., Heiman, M. 2019. Rice bran and flour enriched with blueberry polyphenols increases storage stability and decreases arsenic content in bran. Foods. 8(7):276. https://doi.org/10.3390/foods8070276.
    
  • Storing Dudaim melon fruits (Cucumis melo var. dudaim) harvested at different stages of maturity -(Peer Reviewed Journal)
    Hatami, M., Kalantari, S., Soltani, F., Beaulieu, J.C. 2019. Storing Dudaim melon fruits (Cucumis melo var. dudaim) harvested at different stages of maturity. HortTechnology. 29:3. https://doi.org/10.21273/HORTTECH04057-18.
    
  • 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.
    
  • 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.
    
  • Assessing green-processing technologies for wet milling freshly hulled and germinated brown rice, leading to naturally fortified plant-based beverages-(Abstract Only)
    
    
  • Postharvest evaluation of stored Dudaim melon fruits (Cucumis melo var. dudaim) harvested at different stages of maturity-(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.
    
  • Improving the Analysis of Anthocyanidins from Blueberries Using Response Surface Methodology-(Peer Reviewed Journal)
    Lloyd, S.W., Grimm, C.C., Bett Garber, K.L., Beaulieu, J.C., Boykin, D.L. 2016. Improving the Analysis of Anthocyanidins from Blueberries Using Response Surface Methodology. The Open Plant Science Journal. 9:41-52.
    
  • Not-from concentrate blueberry juice extraction utilizing frozen fruit, heated mash and enzyme processes-(Peer Reviewed Journal)
    Stein-Chisholm, R.E., Finley, J.W., Losso, J., Beaulieu, J.C. 2017. Not-from concentrate blueberry juice extraction utilizing frozen fruit, heated mash and enzyme processes. HortTechnology. 27:30-36.
    
  • 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.
    
  • HS-GC-MS Volatile compounds recovered in freshly pressed and commercial Wonderful pomegranate juices-(Peer Reviewed Journal)
    Beaulieu, J.C., Stein, R.E. 2015. HS-GC-MS Volatile compounds recovered in freshly pressed and commercial Wonderful pomegranate juices. Food Chemistry. 190:643-656.
    
  • Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm-(Peer Reviewed Journal)
    Beaulieu, J.C., Lloyd, S.W., Preece, J.E., Moersfelder, J.W., Stein-Chisholm, R., Obando-Ulloa, J.M. 2015. Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm. Food Chemistry. 181:354-364.
    
  • Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurements-(Peer Reviewed Journal)
    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.
    
  • Effect of hot water dips on the quality of fresh-cut ´Ryan Sun´ peaches-(Peer Reviewed Journal)
    Obando-Ulloa, J.M., Jiménez, V., Machuca-Vargas, A., Beaulieu, J.C., Infante, R., Escalona-Contreras, V.H. 2015. Hot water dips effect on the quality of fresh-cut ´Ryan Sun´ peaches. IDESIA. 33(1):13-26.
    
  • Evaluation of rapidly produced Louisiana-grown satsuma juice -(Abstract Only)
    
    
  • Processing and enzymatic treatment effects on Louisiana-grown fresh satsuma juice -(Peer Reviewed Journal)
    Beaulieu, J.C., Tully, M.A., Stein, R.E., Obando-Ulloa, J.M. 2014. Processing and enzymatic treatment effects on Louisiana-grown fresh satsuma juice. Journal of the American Society for Horticultural Science. 139(4):374-387.
    
  • Qualitative analysis of volatiles in rabbiteye blueberry cultivars at various maturities using rapid solid-phase micro extraction -(Peer Reviewed Journal)
    Beaulieu, J.C., Stein, R.E., Boykin, D.L. 2014. Qualitative analysis of volatiles in rabbiteye blueberry cultivars at various maturities using rapid solid-phase micro extraction. Journal of the American Society for Horticultural Science. 139(2):167-177.
    
  • Comparison of minor anthocyanins in different varieties of blueberries-(Abstract Only)
    Grimm, C.C., Lloyd, S.W., Beaulieu, J.C., Stein, R.E. 2013. Comparison of minor anthocyanins in different varieties of blueberries. American Chemical Society Abstracts. Poster 243.
    
  • 1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe-(Peer Reviewed Journal)
    Amaro, A., Fundo, J., Oliveira, A., Beaulieu, J.C., Fernandez-Truxillo, J., Almeida, D. 2013. 1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe. Journal of Food Science and Technology. 93(4):828-837.
    
  • Lysophosphatidylethanolamine effects upon volatiles and quality of fresh-cut cantaloupe melon.-(Proceedings)
    Amaro, A.L., Fundo, J., Beaulieu, J.C., Stein, R.E., Fernandez-Trujillo, J., Almeida, D.P. 2012. Lysophosphatidylethanolamine effects upon volatiles and quality of fresh-cut cantaloupe melon. Acta Hort (ISHS) 934:959-965.
    
  • Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe-(Peer Reviewed Journal)
    Beaulieu, J.C., Ingber, B.F., Lea, J.M. 2011. Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe. Journal of Food Science. 76(7):S415-S422.
    
  • Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons-(Peer Reviewed Journal)
    Amaro, A.L., Beaulieu, J.C., Grimm, C.C., Stein, R.E., Almeida, D.P. 2011. Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons. Food Chemistry. 130(1):49-57.
    
  • Watermelon, cantaloupe, and honeydew-()
    Perkins-Veazle, P., Beaulieu, J.C., Siddiq, M. 2012. Watermelon, cantaloupe, and honeydew. Subtropical and Tropical Agriculture. 549-568.
    
  • Rapid detection of viable salmonella in produce by coupling propidium monoazide with loop-mediated isothermal amplification (PMA-LAMP).-(Peer Reviewed Journal)
    Chen, S., Wang, F., Ge, B., Beaulieu, J.C., Stein, R.E. 2011. Rapid detection of viable salmonella in produce by coupling propidium monoazide with loop-mediated isothermal amplification (PMA-LAMP). Applied and Environmental Microbiology. 4008-4016.
    
  • Analysis of anthocyanins in pomegranates using LC/MS/MS-(Abstract Only)
    Grimm, C.C., Lloyd, S.W., Stein, R.E., Beaulieu, J.C. 2011. Analysis of anthocyanins in pomegranates using LC/MS/MS. American Society for Mass Spectrometry. 1660.
    
  • Lysophosphatidylethanolamine effects upon volatiles and quality of fresh-cut Galia melon.-(Abstract Only)
    
    
  • Characterizing endogenous and oxidative low molecular weight flavor/aroma compounds in fresh squeezed/blended pomegranate juice. -(Abstract Only)
    
    
  • Aroma compounds in fresh cut pomegranate arils.-(Abstract Only)
    Beaulieu, J.C., Grimm, C.C., Lloyd, S.W., Stein, R.E. 2010. Aroma compounds in fresh cut pomegranate arils. United Fresh Produce Association.
    
  • Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and effects of processing.-(Peer Reviewed Journal)
    Barrett, D.M., Beaulieu, J.C., Shewfelt, R. 2010. Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and effects of processing. Critical Reviews in Food Science and Nutrition. 50(5):369-389.
    
  • Effects of plant maturity and bacterial inoculum level on the colonization and internalization of escherichia coli 0157:H7 in growing spinach leaves.-(Peer Reviewed Journal)
    Pu, S., Beaulieu, J.C., Prinyawiwatkul, W., Ge, B. 2009. Effects of plant maturity and bacterial inoculum level on the colonization and internalization of escherichia coli 0157:H7 in growing spinach leaves. Journal of Food Protection. 72:2313-2320.
    
  • Extension of green bell pepper shelf life using oilseed-derived lipid films from soapstock.-(Peer Reviewed Journal)
    Beaulieu, J.C., Mims, A.G., Kuk, M.S., Park, H. 2009. Extension of green bell pepper shelf life using oilseed-derived lipid films from soapstock. Industrial Crops and Products. 10:1016.
    
  • Comparison of characteristic flavor and aroma volatiles in melons and standards using solid phase microextraction (SPME) and Stir Bar Sorptive Extraction (SBSE) with GC-MS.-(Abstract Only)
    Beaulieu, J.C., Grimm, C.C., Stein, R.E., Amaro, A.L., Almeida, D.P. 2009. Comparison of characteristic flavor and aroma volatiles in melons and standards using solid phase microextraction (SPME) and Stir Bar Sorptive Extraction (SBSE) with GC-MS. American Society of Horticulture Science Meeting.
    
  • Extension of green bell pepper shelf life using oilseed-derived lipid films from soapstock.-(Abstract Only)
    Beaulieu, J.C., Kuk, M.S., Mims, A.G. 2009. Extension of green bell pepper shelf life using oilseed-derived lipid films from soapstock. United Fresh Produce Association.
    
  • Volatile composition and quality of fresh-cut cucumis melo var cantaloupensis and inodorus as affected by modified and controlled atmospheres-(Proceedings)
    Amaro, A., Beaulieu, J.C., Stein, R.E., Almeida, D.P., Malcata, X.F. 2010. Volatile composition and quality of fresh-cut cucumis melo var cantaloupensis and inodorus as affected by modified and controlled atmospheres. Postharvest Symposium ACIAR International Conference Proceedings. P. 877.
    
  • Volatile and quality changes in fresh-cut cantaloupe and honeydew melons stored in modified atmosphere packaging. -(Proceedings)
    Amaro, A.L., Beaulieu, J.C., Stein, R.E., Almeida, D.P., Malcata, X.F. 2009. Volatile and quality changes in fresh-cut cantaloupe and honeydew melons stored in modified atmosphere packaging. . Environmentally Friendly and Safe Technologies for Quality of Cost 924: Fruits and Vegetables Safe and Environmentally Friendly Technologies for Quality of Fruits and Vegetables .
    
  • Factors affecting sensory quality of fresh-cut produce.-()
    Beaulieu, J.C. 2010. Factors affecting sensory quality of fresh-cut produce. Book Chapter. 115-143.
    
  • Post-cutting flavor changes in freshly harvested Gala apples and in fresh-cuts prepared after controlled atmosphere storage.-(Abstract Only)
    Beaulieu, J.C., Bett Garber, K.L., Baldwin, E.A. 2008. Post-cutting flavor changes in freshly harvested Gala apples and in fresh-cuts prepared after controlled atmosphere storage. International Association for Fresh Produce.
    
  • Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupes -(Peer Reviewed Journal)
    Fan, X., Annous, B.A., Beaulieu, J.C., Sites, J.E. 2008. Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupes. Journal of Food Science. 73(3):M91-M98.
    
  • Correlating Volatile Compounds, Physiological Parameters, and Sensory Attributes in Stored Fresh-Cut Cantaloupe-(Peer Reviewed Journal)
    Beaulieu, J.C., Lancaster, V.A. 2007. Correlating volatile compounds, physiological parameters, and sensory attributes in stored fresh-cut cantaloupe. Journal of Agriculture and Food Chemistry. 55:9503-9513.
    
  • Quality changes in cantaloupe during growth, maturation, and in stored fresh-cuts prepared from fruit harvested at various maturities.-(Peer Reviewed Journal)
    Beaulieu, J.C. 2007. Quality changes in cantaloupe during growth, maturation, and in stored fresh-cuts prepared from fruit harvested at various maturities. Journal of the American Society for Horticultural Science. 132(5):720-728.
    
  • Characterization and semi-quantitative analysis of volatiles in seedless watermelon varieties using solid phase micro-extraction.-(Peer Reviewed Journal)
    Beaulieu, J.C., Lea, J.M. 2007. Volatile characterization in seedless watermelon varieties using spme. Journal of Agriculture and Food Chemistry. 54:7789-7793.
    
  • Effect of UV Irradiation on Cut Cantaloupe: Terpenoids and Volatiles.-(Peer Reviewed Journal)
    Beaulieu, J.C. 2007. Effect of UV irradiation on cut cantaloupe: terpenoids and volatiles. Journal of Food Science. 72:S272-S281.
    
  • EFFECTIVENESS OF CETYLPYRIDINIUM CHLORIDE DIPS AGAINST FOOD BORNE PATHOGENS ON STORED FRESH-CUT CANTALOUPE-(Abstract Only)
    Beaulieu, J.C., Dumas, A.M., Janes, M.E. 2006. Effectiveness of cetylpyridinium chloride dips against food borne pathogens on stored fresh-cut cantaloupe. IFPA and S-294 Science and Technology Symposium. 025-06.
    
  • Effectiveness of cetylpyridinium chloride dips to reduce foodborne human pathogens (salmonella montevideo, shigella sonnei, and escherichia coli) on fresh-cut cantaloupe.-(Abstract Only)
    Dumas, A., Janes, M., Beaulieu, J.C. 2005. Effectiveness of cetylpyridinium chloride dips to reduce foodborne human pathogens (salmonella, montevideo, shigella sonnei, and escherichia coli) on fresh-cut cantaloupe. Institute of Food Technology. 108-9.
    
  • FORMATION OF SECONDARY FLAVOR COMPOUNDS IN MINIMALLY PROCESSED FRUITS-(Abstract Only)
    Beaulieu, J.C., Lea, J.M. 2005. Formation of secondary flavor compounds in minimally processed fruits. Institute of Food Technology. 18C-2.
    
  • VOLATILE CHARACTERIZATION IN SEEDLESS WATERMELON CULTIVARS USING SPME-(Abstract Only)
    Beaulieu, J.C., Lea, J.M. 2005. Volatile characterization in seedless watermelon cultivars using spme. Institute of Food Technology. 84-1.
    
  • EFFECT OF CUTTING AND STORAGE ON ACETATE AND NON-ACETATE ESTERS IN CONVENIENT, READY TO EAT FRESH-CUT MELONS AND APPLES-(Peer Reviewed Journal)
    Beaulieu, J.C. 2006. Effect of cutting and storage on acetate and non-acetate esters in convenient, ready to eat fresh-cut melons and apples. Journal of the American Society for Horticultural Science. 41(1):65-73.
    
  • EFFECT OF HARVEST MATURITY ON THE SENSORY CHARACTERISTICS OF FRESH-CUT CANTALOUPE-(Peer Reviewed Journal)
    Beaulieu, J.C., Ingram, D.A., Lea, J.M., Bett Garber, K.L. 2004. Effect of harvest maturity on the sensory characteristics of fresh-cut cantaloupe. Journal of Food Science. 69(7):S250-S258.
    
  • VOLATILE CHANGES IN CANTALOUPE DURING GROWTH, MATURATION, AND IN STORED FRESH-CUTS PREPARED FROM FRUITS HARVESTED AT VARIOUS MATURITIES-(Peer Reviewed Journal)
    Beaulieu, J.C. 2006. Volatile changes in cantaloupe during growth, maturation, and in stored fresh-cuts prepared from fruits harvested at various maturities. Journal of the American Society for Horticultural Science. 131:127-139.
    
  • NON-DESTRUCTIVE EVALUATION OF POST HARVEST PEACH FRUIT SOFTENING-(Proceedings)
    Scorza, R., Anger, W.C., Bett Garber, K.L., Champagne, E.T., Beaulieu, J.C., Ingram, D.A., Peterson, D.L. 2004. Non-destructive evaluation of post harvest peach fruit softening. Acta Horticulture Proceedings. Acta Horticulturae 663: 269-273. 2004.
    
  • WITHIN SEASON QUALITY DIFFERENCES IN STORED FRESH-CUT EASTERN AND WESTERN CANTALOUPE-(Abstract Only)
    Beaulieu, J.C. 2004. Within season quality differences stored fresh-cut eastern and western cantaloupe. International Fresh Cut Produce Association Annual Conference.
    
  • FRESH-CUT HONEYDEW MELON CUBES PREPARED FROM PLANTS SPRAYED WITH DIFFERENT CALCIUM COMPOUNDS: QUALITATIVE DIFFERENCES AT HARVEST AND AFTER WHOLE FRUIT STORAGE-(Abstract Only)
    Beaulieu, J.C., Lea, J.M., Bett Garber, K.L., Lester, G.E. 2004. Fresh-cut honeydew melon cubes prepared from plants sprayed with different calcium compounds: qualitative differences at harvest and after whole fruit storage. International Fresh Cut Produce Association Annual Conference. 004:04
    
  • VOLATILE AND QUALITY CHANGES IN FRESH-CUT MANGOS PREPARED FROM FIRM-RIPE AND SOFT-RIPE FRUIT, STORED IN CLAMSHELL CONTAINERS AND PASSIVE MAP-(Abstract Only)
    Beaulieu, J.C., Lea, J.M. 2003. Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive map. International Fresh Cut Produce Association Annual Conference. 30:15-28.
    
  • SUGAR AND ORGANIC ACID VARIATIONS IN COMMERCIAL CANTALOUPES AND THEIR INBRED PARENTS-(Peer Reviewed Journal)
    Beaulieu, J.C., Peralta-Inga, Z., Lea, J.M., Eggleston, G. 2003. Sugar and organic acid variations in commercial cantaloupes and their inbred parents. Journal of the American Society for Horticultural Science. 1284:531-536.
    
  • FRESH-CUT QUALITY EVALUATIONS FOR NUMEROUS, DIVERSE MUSKMELONS-(Abstract Only)
    Beaulieu, J.C., Lea, J.M. 2003. FRESH-CUT QUALITY EVALUATIONS FOR NUMEROUS, DIVERSE MUSKMELONS. International Fresh Cut Produce Association.
    
  • AROMA VOLATILE DIFFERENCES IN COMMERCIAL ORANGE-FLESHED CANTALOUPES, THE INBRED PARENTAL LINES, AND STORED FRESH-CUTS.-(Proceedings)
    Beaulieu, J.C., Lea, J.M. 2003. Aroma volatile differences in commercial orange-fleshed cantaloupes, the inbred parental lines, and stored fresh-cuts. Horticultural International Congress Proceedings. 628:809-815
    
  • EFFECT OF STORAGE ON SENSORY PROPERTIES OF FRESH-CUT CANTALOUPE VARIETIES-(Peer Reviewed Journal)
    Bett Garber, K.L., Beaulieu, J.C., Ingram, D.A. 2003. Effect of storage on sensory properties of fresh-cut cantaloupe varieties. Journal of Food Quality.26:323-335.
    
  • FLAVOR AND AROMA OF FRESH-CUT FRUITS AND VEGETABLES-()
    
    
  • USE OF THE ELECTRONIC NOSE TECHNOLOGY TO EXAMINE APPLE QUALITY-()
    
    

• Projects

  Nutritional Benefits of Health-Promoting Rice and Value-Added Foods In-House Appropriated (D)   Accession Number:438610

  Value-Added Product Development From Sprouted High-Protein Brown Rice and African Yellow Beans Non-Assistance Cooperative Agreement (S)   Accession Number:438469