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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







Brennan  Smith
                        Food Processing and Sensory Quality Research

                        




                        
                        Research Leader
                        Phone: (504) 286-4448
                        
                        
                        Fax: (Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            ProjectsImproving Product Quality in Farm-Raised Catfish
                                                    In-House Appropriated
                                                                    (D)Accession Number: 438089Improving Evaluation of Catfish Quality and Reducing Fish Waste
                                                    In-House Appropriated
                                                                    (D)Accession Number: 438321Nutritional Benefits of Health-Promoting Rice and Value-Added Foods
                                                    In-House Appropriated
                                                                    (D)Accession Number: 438610Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods
                                                    In-House Appropriated
                                                                    (D)Accession Number: 442426Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods
                                                    Non-Assistance Cooperative Agreement
                                                                    (S)Accession Number: 443010Improving Product Quality in Farm-Raised Catfish
                                                    Non-Assistance Cooperative Agreement
                                                                    (S)Accession Number: 443121**Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Protein functionality is critical for the texturization process during high moisture extrusion cooking
                                                        

- (Peer Reviewed Journal)Richter, J., Smith, B., Saunders, S., Finnie, S.M., Ganjyal, G. 2024. Protein functionality is critical for the texturization process during high moisture extrusion cooking. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.3c00682.Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations
                                                        

- (Peer Reviewed Journal)Paladugula, M., Smith, B., Ardoin, R.P., Morris, C.F., Kiszonas, A. 2024. Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations. Cereal Chemistry. https://doi.org/10.1002/cche.10785.Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin
                                                        

- (Peer Reviewed Journal)Yazar, G., Kokini, J., Smith, B. 2023. Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin. Food Hydrocolloids. 143 Article 108922. https://doi.org/10.1016/j.foodhyd.2023.108922.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.Dietary uptake of geosmin in Rainbow Trout (Oncorhynchus mykiss)
                                                        

- (Peer Reviewed Journal)Dupre, R. A., Ardoin, R., Trushenski, J., Jackson, C., Grimm, C., Smith, B. 2023. Dietary uptake of geosmin in Rainbow Trout (Oncorhynchus mykiss). Aquaculture. 571, 739458.  https://doi.org/10.1016/j.aquaculture.2023.739458Novel cold-brewed acidified beverages made from tannin-containing sorghum bran

- (Abstract Only)Optimization of tannin-containing sorghum bran addition to gluten-free bread
                                                        

- (Peer Reviewed Journal)Ardoin, R., Smith, B., Bean, S., Aramouni, F. 2023. Optimization of tannin containing sorghum bran addition to gluten-free bread. Journal of Food Science. 88(3):952-961. https://doi.org/10.1111/1750-3841.16477.Protein composition of pulses and their protein isolates from different sources and in different isolation pH using a reverse phase high performance chromatography method
                                                        

- (Peer Reviewed Journal)Sadeghi, R., Colle, M., Smith, B. 2023. Protein composition of pulses and their protein isolates from different sources and in different isolation pH using a reverse phase high performance chromatography method. Food Chemistry. 409. Article 135278. https://doi.org/10.1016/j.foodchem.2022.135278.Investigating sensory thresholds for off-flavors in farmed fish

- (Abstract Only)Seed to seed variation of proteins from yellow pea (Pisum sativum L.)
                                                        

- (Peer Reviewed Journal)Taghvaei M, Sadeghi R, Smith B. 2022. Seed to seed variation of proteins of the yellow pea (Pisum sativum L.). PLoS ONE 17(8): e0271887.doi.org/10.1371/journal.pone.0271887Heating induces chemical modification and variable solubility of pecan allergens

- (Abstract Only)Biochemical analysis of protein compositions among pea (Pisum sativum) cultivars grown in the Northwest U.S.
                                                        

- (Peer Reviewed Journal)Choi, H., Taghvaei, M., Smith, B., Ganjyal, G. 2022. Biochemical analysis of protein compositions among pea (Pisum sativum) cultivars grown in the Northwest U.S. ACS Food Science and Technology. 2:1067-1076. https://doi.org/10.1021/acsfoodscitech.1c00460.Dietary exposure to geosmin as a means of inducing off-flavor in rainbow trout fillets

- (Abstract Only)Effect of endogenous wheat gluten lipids on the non-linear LAOS rheological properties of the gluten network
                                                        

- (Peer Reviewed Journal)Yazar, G., Kokini, J.L. and Smith, B., 2022. Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network. Food Chemistry, 367, p.130729. https://doi.org/10.1016/j.foodchem.2021.130729Incorporation of yellow pea flour into white pan bread
                                                        

- (Peer Reviewed Journal)Paladugula, M.P., Smith, B., Morris, C.F., Kiszonas, A. 2021. Incorporation of yellow pea flour into white pan bread. Cereal Chemistry. https://doi.org/10.1002/cche.10441.The effect of dissolving pH and precipitation pH on the yield and protein content of yellow pea protein isolate

- (Abstract Only)Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: A review
                                                        

- (Peer Reviewed Journal)Gharibzahedi, S.M.T., Smith, B., Altintas, Z. 2022. Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: A review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2022.2124399.Impact of thiocyanate salts on zein properties

- (Peer Reviewed Journal)Selling, G.W., Maness, A.N., Bean, S., Smith, B.M. 2013. Impact of thiocyanate salts on zein properties. Cereal Chemistry. 90(3):204-210.Implications of non-covalent interactions in zein-starch dough and bread quality

- (Abstract Only)Smith, B.M., Bean, S., Tilley, M., Yan, S., Aramouni, F. 2012. Implications of non-covalent interactions in zein-starch dough and bread quality. AACC International Annual Meeting. Abstract. 61-P.Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures

- (Peer Reviewed Journal)Smith, B.M., Bean, S., Herald, T.J. and Aramouni, F. 2012. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures. Journal of Food Science. 77(6):C684-C689.Zein purificatin for use in producing gluten-free bread and electro-spun fibers

- (Abstract Only)Sessa, D.J., Bean, S., Smith, B.M., Selling, G.W. 2011. Zein purificatin for use in producing gluten-free bread and electro-spun fibers. Meeting Abstract. xx.Sorghum protein structure and chemistry: Implications for nutrition and functionality

- (Book / Chapter)Bean, S., Ioerger, B.P., Smith, B.M., Blackwell, D.L. 2012. Sorghum protein structure and chemistry. In: Awika, J., Piironen, V. and Bean, S. R. editors. Advances in Cereal Science: Implications to Food Processing and Health Promotion (ACS Symposium). 2nd edition. Washington, D.C.: American Chemical Society. p. 131-148.Impact of different isolation procedures on the functionality of zein and kafirin

- (Peer Reviewed Journal)Schober, T., Bean, S., Tilley, M., Smith, B.M. and Ioerger, B.P. 2011. Impact of different isolation procedures on the functionality of zein and kafirin. Journal of Cereal Science. 54(2):241-249.Composition and Molecular Weight Distribution of Carob Germ Proteins Fractions

- (Peer Reviewed Journal)Smith, B.M., Bean, S., Schober, T.J., Tilley, M., Herald, T.J., Aramouni, F. 2010. Composition and Molecular Weight Distribution of Carob Germ Proteins Fractions. Journal of Agricultural and Food Chemistry. 58:7794-7800.Characterization of the functional properties of carob germ proteins

- (Abstract Only)Smith, B.M., Schober, T.J., Bean, S., Tilley, M., Park, S., Aramouni, F.H., Herald, T.J. 2008. Characterization of the functional properties of carob germ proteins. Meeting Abstract. Cereal Foods World. 53:A79.Breadmaking with zein-starch dough

- (Abstract Only)Schober, T.J., Bean, S., Smith, B.M., Boyle, D.L., Park, S. 2008. Breadmaking with zein-starch dough. Meeting Abstract. Cereal Foods World. 53:A78.
                    ARS News Articles
                            item
                                                Sorghum Bran Rises as an Ingredient for Enhancing Gluten-Free Bread


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