Variation in Channel Catfish Ictalurus punctatus Flavor Quality and its Quality Control Implications.

Autor: Dionigi, Christopher P., Bett, Karen L., Johnsen, Peter B., McGillberry, Joseph H., Millie, David E, Vinyard, Bryan T.

Publikováno v: Journal of the World Aquaculture Society; Jun1998, Vol. 29 Issue 2, p140-154, 15p

Sensory and chemical evaluation of sunshine bass (Morone chrysops X M. saxatilis) fillets during...

Autor: Bett, Karen L., Johnsen, Peter B., Webster, Carl D., Tiu, Laura G., Xiong, Youling L., Decker, Eric A.

Publikováno v: Journal of Applied Aquaculture; 1998, Vol. 8 Issue 1, p53, 15p, 5 Charts

Instrumental Assessment of Cooked Rice Texture Characteristics: A Method for Breeders

Autor: Meullenet, Jean-Francois, Champagne, Elaine T., Bett, Karen L., McClung, Anna M., Kauffmann, Domitille

Publikováno v: Cereal Chemistry; July 2000, Vol. 77 Issue: 4 p512-517, 6p

Effects of Postharvest Processing on Texture Profile Analysis of Cooked Rice

Autor: Champagne, Elaine T., Lyon, Brenda G., Min, Bong Kee, Vinyard, Bryan T., Bett, Karen L., Barton, Franklin E., Webb, Bill D., McClung, Anna M., Moldenhauer, Karen A., Linscombe, Steve, McKenzie, Kent S., Kohlwey, David E.

Publikováno v: Cereal Chemistry; March 1998, Vol. 75 Issue: 2 p181-186, 6p

Meat flavor: contribution of proteins and peptides to the flavor of beef.

Autor: Spanier AM; USDA, Agricultural Research Service, Beltsville Area, Animal and Natural Resources Institute, Food Technology and Safety Laboratory, Bldg. 201, BARC-East, Beltsville, MD 20705, USA., Flores M, Toldrá F, Aristoy MC, Bett KL, Bystricky P, Bland JM

Publikováno v: Advances in experimental medicine and biology [Adv Exp Med Biol] 2004; Vol. 542, pp. 33-49.