Research Publications

From IFSE Activities

RICE SENSORY/TEXTURE CHARACTERISTICS

Meullenet, J-F. 1998. Effects of long-grain rough rice storage history on end-use quality. J. Food Sci. 63:832-835.

Meullenet, J-F., E.T. Champagne, K.L. Bett, A.M. McClung, D. Kauffmann. 2000. Rapid assessment of cooked rice texture characteristics: A method for breeders. Cereal Chem. 77:512-517.

Meullenet, J-F., V.K. Griffin, K.Carson, G.Davis, S. Davis, J.Gross, J.A. Hankins, E.Sailer, C. Sitakalin, S. Suwansri, A.L. Vasquez Caicedo. 2000. External rice preference mapping for Asian consumers living in the United States. J. Sensory Studies. 16:73-94.

Meullenet, J-F., J. Gross, B.P. Marks, and M. Daniels. 1998. Sensory profiling of cooked rice and its correlation to instrumental parameters using an extrusion cell. Cereal Chem. 75(5):714-720.

Meullenet, J-F., J.A. Gross, B.P. Marks and T. Siebenmorgen. 1998. Sensory profiling of cooked rice and its correlation to instrumental parameters using an extrusion cell. Rice Res. Studies, AR Exp. Sta. p.213-222.

Meullenet, J-F., J. Hankins, B.P. Marks, T. Siebenmorgen and M. Daniels. 1998. Sensory quality of cooked rice as affected by rough rice moisture content, storage temperature and storage duration. Rice Res. Studies, AR Agric. Exp. Sta. p. 223-236.

Meullenet, J-F, B.P. Marks, J.A. Hankins, M.J. Daniels. 2000. Sensory quality of cooked long-grain rice as affected by rough rice moisture content, storage temperature, and storage duration. Cereal Chem. 77:259-263.