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                    U.S. DEPARTMENT OF AGRICULTURE
 Food Processing and Sensory Quality Research: New Orleans, LA
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ARS Home Southeast Area New Orleans, Louisiana Southern Regional Research Center Food Processing and Sensory Quality Research People & Locations







Jeanne M Lea
                        Food Processing and Sensory Quality Research

                        




                        
                        Food Technologist
                        Phone: (504) 286-4567
                        
                        
                        Fax: (504) 286-4419(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            **Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages
                                                        

- (Peer Reviewed Journal)Ardoin, R.P., Smith, B., Lea, J.M., Boue, S.M., Smolensky, D., Santana, A.L., Peterson, J.M. 2023. Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages. Journal of Food Science. 88(6):2301-2312. https://doi.org/10.1111/1750-3841.16589.Novel cold-brewed acidified beverages made from tannin-containing sorghum bran

- (Abstract Only)Investigating sensory thresholds for off-flavors in farmed fish

- (Abstract Only)High resistant starch rice: variation in starch related SNPs, and functional, and sensory properties
                                                        

- (Peer Reviewed Journal)Chen, M., Bett Garber, K.L., Lea, J.M., McClung, A.M., Bergman, C.J. 2021. High resistant starch rice: variation in starch related SNPs, and functional, and sensory properties. Foods. https://doi.org/10.3390/foods11010094.Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions
                                                        

- (Peer Reviewed Journal)Boue, S.M., Chen, M., Daigle, K.W., Lea, J.M., Bett Garber, K.L. 2021. Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions. Cereal Chemistry. 99(3);454-466. https://doi.org/10.1002/cche.10502.Sensory evaluation of non-mutant rice varieties high in apparent amylose and resistant starch

- (Proceedings)Chen, M., Bett Garber, K.L., Lea, J.M., McClung, A.M., Linscombe, S. 2021. Sensory evaluation of non-mutant rice varieties high in apparent amylose and resistant starch. Proceedings of 38th Rice Technical Working Group Meeting, February 24-27, 2020, Orange Beach, Alabama. p. 178. Electronic Publication.Properties of bone from catfish heads and frames
                                                        

- (Peer Reviewed Journal)Bechtel, P.J., Watson, M.A., Lea, J.M., Bett Garber, K.L., Bland, J.M. 2019. Properties of bone from catfish heads and frames. Journal of Food Science and Nutrition. 7:1396-1405. https://doi.org/10.1002/fsn3.974.Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets
                                                        

- (Peer Reviewed Journal)Bland, J.M., Bett Garber, K.L., Li, C.H., Brashear, S.S., Lea, J.M., Bechtel, P.J. 2018. Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets. Food Science and Nutrition. 1692-1705. https://doi.10.1002/fsn3.737.Sensory flavor characteristics of sweet sorghum syrup

- (Proceedings)Bett Garber, K.L., Lea, J.M., Eggleston, G., Bechtel, P.J. 2018. Sensory flavor characteristics of sweet sorghum syrup. International Sugar Journal. 2018, vol.2.Effect of par frying on composition and texture of breaded and battered catfish
                                                        

- (Peer Reviewed Journal)Bechtel, P.J., Bland, J.M., Woods, K., Lea, J.M., Brashear, S.S., Boue, S.M., Daigle, K.W., Bett Garber, K.L. 2018. Effect of par frying on composition and texture of breaded and battered catfish. Foods. 7:46. https://doi:10.3390/foods7040046.Chemical and nutritional properties of channel and hybrid catfish by-products

- (Peer Reviewed Journal)Bechtel, P.J., Bland, J.M., Bett Garber, K.L., Grimm, C.C., Brashear, S.S., Lloyd, S.W., Watson, M.A., Lea, J.M. 2017. Chemical and nutritional properties of channel and hybrid catfish by-products. Food Science and Nutrition. doi:10.1002/fsn3.483.COMPARISON OF POND AND RACEWAY PRODUCTION METHODS ON TEXTURE OF CHANNEL CATFISH (Ictalurus punctatus) FILLETS, SHOWING A DEPENDENCY ON SIZE AND FILLET POSITION

- (Abstract Only)Bland, J.M., Bechtel, P.J., Bett Garber, K.L., Whitis, G., Woods, K., Brashear, S.S., Lea, J.M., Boykin, D.L. 2017. COMPARISON OF POND AND RACEWAY PRODUCTION METHODS ON TEXTURE OF CHANNEL CATFISH (Ictalurus punctatus) FILLETS, SHOWING A DEPENDENCY ON SIZE AND FILLET POSITION. Aquaculture America Conference. https://www.was.org/meetingabstract/ShowAbstract.aspx?Id=45944.Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material

- (Peer Reviewed Journal)Watson, M.A., Lea, J.M., Bett Garber, K.L. 2017. Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material. Journal of Food Science and Nutrition. 2017;5:820-826.Physicochemical and sensory analysis of USA rice varieties developed for the basmati and jasmine markets

- (Peer Reviewed Journal)Bett Garber, K.L., Bryant, R.J., Grimm, C.C., Chen, M., Lea, J.M., McClung, A.M. 2017. Physicochemical and sensory analysis of USA rice varieties developed for the basmati and jasmine markets. Cereal Chemistry. 234:180-189.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.Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material

- (Abstract Only)Watson, M.A., Lea, J.M., Bett Garber, K.L. 2018. Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material. Annual Meeting of the Institute of Food Technologists. 135.Influence of resistant starch and slowly digestible starch on rice texture.

- (Abstract Only)Bett Garber, K.L., Lea, J.M., Watson, M.A., Mcclung, A.M., Chen, M. 2017. Influence of resistant starch and slowly digestible starch on rice texture.. Rice Technical Working Group Meeting Proceedings. 2016:170.Textural and Compositional Comparison of Channel and Hybrid Catfish from Pond and Raceway Environments

- (Abstract Only)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.Efficacy of monitoring the sensory taste characteristics in pomegranate juice with electronic tongue, and chemical measurements

- (Peer Reviewed Journal)Bett Garber, K.L., Watson, M.A., Lea, J.M., Bai, J., Baldwin, E.A., Raithore, S. 2014. Efficacy of monitoring the sensory taste characteristics in pomegranate juice with electronic tongue, and chemical measurements. Journal of Food Quality. 37(6):383-394.The correlation of sensory, cooking, physical and chemical properties of whole grain rice with diverse bran color

- (Peer Reviewed Journal)Bett Garber, K.L., Lea, J.M., McClung, A.M., Chen, M. 2013. The correlationship of sensory, cooking, physical and chemical properties of whole grain rice with diverse bran color. Cereal Chemistry. 90-6:521-528.Development of flavor lexicon for fresh pressed and processed blueberry juice

- (Peer Reviewed Journal)Bett Garber, K.L., Lea, J.M. 2013. Development of flavor lexicon for fresh pressed and processed blueberry juice. Journal of Sensory Studies. 28:161-170.Impact of cooking formulation on flavor and hydrophilic oxygen radical absorption capacity values of whole grain pigmented rice

- (Peer Reviewed Journal)Bett Garber, K.L., Lea, J.M., Watson, M.A., Champagne, E.T. 2013. Impact of cooking formulation on flavor and hydrophilic oxygen radical absorption capacity values of whole grain pigmented rice. Cereal Chemistry. 90-1:58-64.Whole grain rice flavor asssociated with assorted bran colors

- (Peer Reviewed Journal)Bett Garber, K.L., Lea, J.M., Champagne, E.T., Mcclung, A.M. 2012. Whole grain rice flavor asssociated with assorted bran colors. Journal of Sensory Studies. 27:78-86.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.Relating raw rice color and composition to cooked rice color.

- (Peer Reviewed Journal)Bett Garber, K.L., Champagne, E.T., Thomson, J.L., Lea, J.M. 2011. Relating raw rice color and composition to cooked rice color. Journal of the Science of Food and Agriculture. 92:283-291.Important sensory properties differentiating premium rice cultivars.

- (Peer Reviewed Journal)Champagne, E.T., Bett Garber, K.L., Thomson, J.L., Grimm, C.C., Lea, J.M., Fitzgerald, M.A., Resurreccion, A., Ohtsubo, K., Jongdee, S., Xie, L. 2010. Important sensory properties differentiating premium rice cultivars. Rice. 3:270-281.Influence of amylose and protein contents on color of raw and cooked milled rice.

- (Proceedings)Bett Garber, K.L., Champagne, E.T., Lea, J.M. 2010. Influence of amylose and protein contents on color of raw and cooked milled rice. United States Japan Natural Resources Protein Panel.Effects of beer-battering on the frying properties of wheat or rice batters and their coated foods.

- (Peer Reviewed Journal)Shih, F.F., Bett Garber, K.L., Champagne, E.T., Daigle, K.W., Lea, J.M. 2010. Effects of beer-battering on the frying properties of wheat or rice batters and their coated foods. Journal of Food Science. 90:2203-2207.Impact of cooking formulation on descriptive flavor and ORAC values of whole grain colored rice.

- (Abstract Only)Bett Garber, K.L., Watson, M.A., Lea, J.M., Champagne, E.T. 2010. Impact of cooking formulation on descriptive flavor and ORAC values of whole grain colored rice. National Meeting of Institute of Food Technologists/Food Expo. Poster.Effect of combined underwater processing and mild pre-cut heat treatment on the sensory quality and storage of fresh-cut cantaloupe melon.

- (Peer Reviewed Journal)Bett Garber, K.L., Watson, M.A., Lea, J.M., Champagne, E.T., Lamikanra, O. 2010. Effect of combined underwater processing and mild pre-cut heat treatment on the sensory quality and storage of fresh-cut cantaloupe melon. Journal of Food Quality. 33:424-138.Impact of pre-soaking on the flavor of cooked rice.

- (Peer Reviewed Journal)Champagne, E.T., Bett Garber, K.L., Thomson, J.L., Shih, F.F., Lea, J.M., Daigle, K.W. 2008. Impact of pre-soaking on the flavor of cooked rice. Cereal Chemistry. 85:706-710.Effect of combined underwater processing and mild heat pre-treatment on the sensory quality and shelf life of fresh-cut cantaloupe melon.

- (Abstract Only)Watson, M.A., Bett Garber, K.L., Lea, J.M., Champagne, E.T., Lamikanra, O. 2008. Effect of combined underwater processing and mild heat pre-treatment on the sensory quality and shelf life of fresh-cut cantaloupe melon. National Meeting of Institute of Food Technologists/Food Expo.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.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 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.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. 004:04VOLATILE 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.


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