Publications

 

1.                    Meullenet, J-F., Lovely, C., Threlfall, R. Moris, J.R. and Striegler, R.K. 2007. An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice. Food Quality and Preference, In Press

2.                    Xiong, R., Blot, K., Desirier, J-M., Meullenet, J-F. 2007. Permutation tests for Generalized Procrustes Analysis. Food Quality and Preference, In Press

3.                    Threlfall, R.T., J.R. Morris, J-F. Meullenet 2007. Product Development and Nutraceutical Analysis to Enhance the Value of Dried Fruit. J. Food Quality, In Press

4.                    Saleh, M.I. and J-F. Meullenet 2007. The effect of moisture content at harvest and surface lipids on the texture properties of cooked long-grain rice. Cereal Chemistry 84(2):119-124.

5.                    Saleh, M.I. and J-F. Meullenet. 2007.  Effect of protein disruption by proteolitic treatment on cooked rice texture properties. J. Texture Studies. 38:423-437

6.                    Threlfall, R.T., J.R. Morris, J-F. Meullenet and R.K. Striegler. 2007. Sensory characteristics, composition, and nutraceutical content of juice from eight Vitis rotundifolia (Muscadine grapes) cultivars. Am. J. Enol. Vitic. 58(2) 268-273.

7.                    Xiong R; L.C. Cavitt, J-F. Meullenet and C.M. Owens. 2006. Comparison of Allo-Kramer, Warner-Bratzler and razor blade shear for predicting sensory tenderness of broiler breast meat. J. Texture Studies: 37 (2) 179-199

8.                    Cooper, N.T.W., T.J. Siebenmorgen, P.A. Counce, and J-F. Meullenet. 2006. Explaining rice milling quality variation using historical weather data analysis. Cereal Chemistry 83:447-450. (IF=1.087)

9.                    Murphy, R.Y. and J-F. Meullenet. 2006. Effect of steam pasteurization/vacuum packaging on physical properties, sensory attributes, chemical composition, and Listeria monocytogenes lethality of double-packed frankfurters.  Food Protection Trends. 26(7):480-490.

10.                 Meullenet, J-F. and R.K. Gandhapuneni. 2006. Development of the BITE Master II and its application to the study of cheese hardness. Physiology & Behavior 89(2006) 39-43.(IF=2.183)

11.                 Mehaffey, J.M., S.P. Pradham, J-F. Meullenet, J.L. Emmert, S.R. McKee and C.M. Owens. 2006.  Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains.  Poultry Science. 85:902-908. (IF=1.224)

12.                 Fanatico, A.A., P.B. Pillai, L.C. Cavitt, J.L. Emmert, J.F. Meullenet, and C.M. Owens, 2006.  Evaluation of slower-growing broiler genotypes grown with or without outdoor access:  Sensory attributes. Poultry Science 85(2):337-43 (IF=1.224)

13.                 Siebenmorgen, T.J., R.C. Bautista, and J-F Meullenet, 2006.  Predicting rice physicochemical properties using thickness fraction properties.  Cereal Chemistry. 83(3):275-283.

14.                 Eswaranandan, S., N.S. Hettiarachchy, and J-F. Meullenet, 2006.  Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apples and fresh-cut cantaloupe.  Journal of Food Science. 71, S307-S313. (IF=1.188)

15.                 Baublitz, R.T., J-F. Meullenet, J.T. Sawyer, J.M. Mehafey and A. Saha. 2006. Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics. Meat Science 72, 741-750. (IF=1.766)

16.                 Xiong, R. and J-F. Meullenet. 2006. A PLS dummy variable approach to assess the impact of jar attributes on liking. Food Quality and Preference. 117:188-198.

17.                 Gibbons, J.W., K.A.K. Moldenhauer, K. Gravois, F.N. Lee, J.L. Bernhardt, J.-F. Meullenet, R. Bryant, R.J. Norman, R. Cartwright, M. Anders, K. Taylor, J. Bulloch, and M.M. Blocker. 2006. Registration of ‘Medark’ rice. Crop Sci. 46:2316-2317.

18.                 Gibbons, J.W., K.A.K. Moldenhauer, K. Gravois, F.N. Lee, J.L. Bernhardt, J.-F. Meullenet, R. Bryant, M. Anders, R.J. Norman, R. Cartwright, K. Taylor, J. Bulloch, and M.M. Blocker. 2006. Registration of ‘Cybonnet’ rice. Crop Sci. 46:2317-2318.

19.                 Counce, P.A., Bryant, J., Bergman, C.J., Bautista, R.C., Wang, Y.-J., Siebenmorgen, T.J., Modenhauer, K.A.K. and Meullenet, J.-F.C. 2005. Rice milling quality, grai dimensions, and starch branching as affected by high night temperatures.  Cereal Chem. 82(6):645-648

20.                 Cavitt,-L-C; Meullenet,-J-F-C; Xiong,-R; Owens,-C-M. 2005. The relationship of razor blade shear, Allo-Kramer shear, Warner-Bratzler shear and sensory tests to changes in tenderness of broiler breast fillets. Journal-of-Muscle-Foods. 16(3): 223-242 (IF=0.348)

21.                 Rahul-Reddy-Gangidi; Proctor,-A; Pohlman,-F-W; Meullenet,-J-F. 2005.  Rapid determination of spinal cord content in ground beef by near-infrared spectroscopy. Journal-of-Food-Science. 70(6): C397-C400

22.                 Rababah,-T; Hettiarachchy,-N-S; Eswaranandam,-S; Meullenet,-J-F; Davis,-B. 2005. Sensory evaluation of irradiated and nonirradiated poultry breast meat infused with plant extracts. Journal-of-Food-Science. 70(3): S228-S235.

23.                 Cavitt,-L-C; Meullenet,-J-F; Gandhapuneni,-R-K; Youm,-G-W; Owens,-C-M.2005. Rigor development and meat quality of large and small broilers and the use of Allo-Kramer shear, needle puncture, and razor blade shear to measure texture. Poultry-Science. 84(1): 113-118.

24.                 Owens, C.M., L.C. Cavitt, G.W. Youm, and J-F. Meullenet. 2005. Using a novel razor blade shearing method to measure poultry meat tenderness. ZooTechnica International, Number 1 January 2005, 56-59.

25.                 Finney, M., and J-F. Meullenet. 2005. Measurement of biting velocities, and pre-determined and individual crosshead speed instrumental imitative tests for predicting sensory hardness of gelatin gels. J. Sensory Studies, 20(2): 114-129 (IF=0.719)

26.                 Meullenet, J-F., E. Jonville, D. Grezes, and C.M. Owens. 2004. Prediction of the texture of cooked poultry pectoralis major muscles from near-infrared reflectance analysis of raw meat. J. Texture Studies, 35,6:573-585 (IF=0.542)

27.                 Cavitt, L.C., J.F. Meullenet, R.K. Gandhapuneni, G.W. Youm, and C.M.Owens, 2004.  Rigor development and meat quality of large and small broilers and the use of the Allo-Kramer shear, needle puncture, and razor blade shear method to measure texture.  Poultry Sci. 84:113-118

28.                 Cavitt, L.C., G.W. Youm, J-F. Meullenet, C.M. Owens, and R. Xiong. 2004 Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear and sarcomere length. J. Food Science. 69,SNQ 11-15.

29.                 Suwansri S., and J-F. Meullenet, 2004. Physicochemical Characterization and Consumer Acceptance by Asian Consumers of Aromatic Jasmine Rice. J. Food Science. 69, SNQ 3-37.

30.                 Xiong, R. and J-F. Meullenet. 2004. Application of Multivariate Adaptive Regression Splines (MARS) to the Preference Mapping of Cheese Sticks. J. Food Science. 69, SNQ 131-139.

31.                 Meullenet, J-F., R. Xiong, J.A. Hankins, P. Dias, S. Zivanovic, M.A. Monsoor, T. Bellman-Horner, Z. Liu, H. Fromm. 2003. Modeling Preference of Commercial Toasted White Corn Tortilla Chips Using Proportional Odds Models. Food Quality and Preference. 14(2003) 603-614. (IF=1.358)

32.                 Xiong, R., G. Xie, A.S. Edmonson and J-F. Meullenet.  2002. Neural Network Modelling of the Fate of Salmonella Enteritidis PT4 in Home-made Mayonnaise Prepared with Citric Acid. Food Control 13(2002) 525-533. (IF=0.817)

33.                 Moiny, V., J-F. Meullenet, and R. Xiong.2002. Uniaxial compression of cheddar cheese at various loading rates and its correlation to sensory texture profiles. J. Texture Studies 33:237-254.

34.                 Suwansri, S., J-F. Meullenet, J.A. Hankins, and K. Griffin. 2002.  Preference Mapping of Domestic/Imported Jasmine Rice for U.S. Asian Consumers.  J. Food Science. 67:2420-2431

35.                 Meullenet, J-F., M.L. Finney, and M. Gaud. 2002. Measurement of Biting Velocities, and Predetermined and Individual Crosshead Speed Instrumental Imitative Tests for Predicting Cheese Hardness. J. Texture Studies 33,45-58.

36.                 Meullenet, J-F., R. Xiong, M. Monsoor, T. Bellman-Horner, S. Zivanovic, P. Dias, H. Fromm, Z. Liu. 2002 Preference Mapping of Commercial Toasted White Corn Tortilla Chips. J. Food Science 67:1950-1957

37.                 Carson, K.H. and J-F. Meullenet. 2002. Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt using a Compression/ Penetration Instrumental Method.  J. Food Science 67:1224-1228

38.                 Gangidi, R.R., A. Proctor, and J-F. Meullenet. 2002. Milled Rice Surface Oil Determination by Diffuse Reflectance Fourier Transform Infrared Spectroscopy., J. Am. Oil Chem Soc. 79: 7-12

39.                 Xiong, R., J-F. Meullenet., W.K. Chung, and J.A. Hankins 2002. Relationship between sensory and instrumental hardness of commercial cheeses, J. Food Science 67:877-883.

40.                 Xie, L. N.S. Hettiarachchy, Z.Y. Ju, J-F. Meullenet, H. Wang, M.F. Slavik, and M.E. Janes. 2002. Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs. J. Food Science: 67:280-284.

41.                 Pearce, M.D., B.P. Marks and J-F. Meullenet. 2001.  Effects of Postharvest Parameters on Functional Changes during Rough Rice Storage. Cereal Chem. 78:354-357.

42.                 Lam, H., A. Proctor, and J-F. Meullenet 2001. Free Fatty Acid Formation and Lipid Oxidation on Milled Rice. In print. J. Am. Oil Chem. Soc. 78:1271-1275.

43.                 Sitakalin, C. and J-F. Meullenet 2001. Prediction of Cooked Rice Texture using an Extrusion Test in Combination with Partial Least Squares Regression and Artificial Neural Networks (ANN). Cereal Chem. 78:391-394

44.                 Meullenet, J-F., A. Mauromoustakos, T. Bellman Horner, and B.P. Marks 2001. Prediction of the Texture of Cooked Rice by Near-Infrared Reflectance Analysis of Whole-Grain Milled Samples. Cereal Chem.  79(1):52-57.

45.                 Breuil, P. and J-F. Meullenet. 2001.  A Comparison of Three Instrumental Tests for Predicting Sensory Texture Profiles of Cheese.  J. Texture Studies. 32:41-55

46.                 Sesmat, A. and J-F. Meullenet. 2001.  Prediction of Cooked Rice Texture from a Compression Test and a Novel Stepwise Model Optimization Method.   J. Food Science. 66:124-131

47.                 Meullenet, J-F., V.K. Griffin, K.Carson, G.Davis, S. Davis, J. Gross, J.A. Hankins, E.Sailer, C. Sitakalin, S. Suwansri, and A.L. Vasquez Caicedo. 2000. External Rice Preference Mapping for Asian Consumers Living in the United States.  J. Sensory Studies. 16:73-93

48.                 Meullenet, J-F., B.P. Marks, J.A. Hankins, and 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.

49.                 Meullenet, J-F., E.T. Champagne, K.L. Bett, A.M. McClung, and D. Kauffmann.  2000. Rapid Assessment of Cooked Rice Texture Characteristics: A Method for Breeders.  Cereal Chem. 77:512-517.

50.                 Sitakalin, C. and J-F. Meullenet. 2000 Prediction of Cooked Rice Texture using Extrusion and Compression Tests in Conjunction with Spectral Stress Strain Analysis.  Cereal Chem. 77:501-506.

51.                 Meullenet, J-F., C. Sitakalin, and B.P. Marks. 1999. Prediction of Rice Texture by Spectral Stress Strain Analysis: A Novel Technique for Treating Instrumental Extrusion Data used for Predicting Sensory Texture Profiles. J. Texture Studies. 30: 435-450.

52.                 Meullenet, J-F., B.P. Marks, C.Q. Sharp, M.J. Daniels. 1999. Effect of Rough Rice Wet Holding, Drying Treatment, Storage Temperature, and Duration on Sensory Profile of Cooked Rice (variety Cypress).  Cereal Chem. 76:483:486.

53.                 Meullenet, J-F. and J. Gross. 1999 Modeling of Sensory Perception of Texture using Instrumental Parameters from a Single and a Double Compression Tests. J. Texture Studies 30: 167-180.

54.                 Meullenet, J-F., B.G. Lyon, J.A. Carpenter, and C.E. Lyon. 1998.  Relationship Between Sensory and Instrumental Texture Attributes. J. Sensory Studies 13: 77-93.

55.                 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. 75:714-720.

56.       Daniels, M.J, B.P. Marks, T.J. Siebenmorgen, R.W. McNew, and J-F. Meullenet. 1998. Effects of Long-Grain Rough Rice Storage History on End-Use Quality. J. Food Science 63:832-835.

57.                 Meullenet, J-F., J.A. Carpenter, B.G. Lyon, and C.E. Lyon. 1997.  Bi-cyclical Instrument for Assessing Texture Profile Parameters and its Relationship to Sensory Evaluation of Texture. J. Texture Studies 28:101-118.

58.                 Meullenet, J-F. 1996. Psychophysics: Relationship between Sensory Texture Attributes and their Instrumental Corollaries.  Dissertation, University of Georgia.

59.                 Meullenet, J-F., J.A. Carpenter, A.V.A. Resurreccion, and H. Chang. 1994.  Textural Properties of Chicken Frankfurters with Added Collagen Fibers. J. Food Science 59:729-733.

60.                 Meullenet, J-F., J.H. Thomas, and J.A. Carpenter. 1994. Effect, Development and Optimization of Mixing Temperature, Time, and Particle Size Reduction in the Manufacture of Restructured Beef Steak. J. Food Quality 17: 285-298.

 

Books and Book Chapters:

 

1.                  Meullenet, J-F., Findla, Christopher., and Xiong, Rui.  Multivariate and Probabilistic Analyses of Sensory Science Problems.  Blackwell Publishing.

2.                  Siebenmorgen, T.J. and Meullenet, J.F. Impact of Drying, Storage, and Milling on Rice Quality and Functionality in Rice Chemistry and Technology, 3rd edition, AACC Monograph Series, E.T. Champagne , Editor. In Print

3.                    Meullenet, J.F. 2004. Consumers and Texture: Understanding their Perceptions and Preferences. In Texture in Food Vol 2: Solid Foods, Woodhead Publishing Limited, D. Kilcast, Editor, Page 33-52.

4.          Proctor, A. and J-F. Meullenet. 2002. Chapter 5. Sampling and Sample Preparation. In “Introduction to the Chemical Analysis of Foods” 4th edition. Editor, Suzanne Nielsen, Jones and Bartlett Publishers.

5.          Meullenet, J-F. and C. Owens 2001.  Instrumental assessment of Poultry Meat Texture. Poultry Processing: Science & Technology, Editor, Y.H. Hui, Marcel Dekker, Inc. (New York)

6.          Proctor, A. and J-F. Meullenet. 1999. Chapter 5. Sampling and Sample Preparation. In “Introduction to the Chemical Analysis of Foods” 3rd edition. Editor, Suzanne Nielsen, Jones and Bartlett Publishers.