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Food Science & Nutrition|June 3, 2017
Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall materialMichael A Watson, Jeanne M Lea, Karen L Bett-GarberJournal of the Science of Food and Agriculture|July 30, 2011
Relating raw rice colour and composition to cooked rice colourKaren L Bett-Garber, Elaine T Champagne, Jessica L Thomson, et al.Food Science & Nutrition|April 27, 2019
Properties of bone from Catfish heads and framesPeter J Bechtel, Michael A Watson, Jeanne M Lea, et al.Food Science & Nutrition|September 28, 2018
Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish filletsJohn M Bland, Karen L Bett-Garber, Carissa H Li, et al.Journal of the Science of Food and Agriculture|April 10, 2016
Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processingJohn C Beaulieu, Rebecca E Stein-Chisholm, Steven W Lloyd, et al.Foods (Basel, Switzerland)|March 24, 2018
Effect of Par Frying on Composition and Texture of Breaded and Battered CatfishPeter J Bechtel, John M Bland, Kristin Woods, et al.Food Science & Nutrition|September 27, 2017
Chemical and nutritional properties of channel and hybrid catfish byproductsPeter J Bechtel, John M Bland, Karen L Bett-Garber, et al.Journal of Food Science|March 31, 2015
Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurementsKaren L Bett-Garber, Jeanne M Lea, Michael A Watson, et al.Pageof 1