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Suzanne S. Brashear

Agricultural Research Service

4

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Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

2018 Foods
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Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets

2018 Food Science and Nutrition
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Chemical and nutritional properties of channel and hybrid catfish byproducts

2017 Food Science and Nutrition
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RNA-Seq Analysis of Developing Pecan (Carya illinoinensis) Embryos Reveals Parallel Expression Patterns among Allergen and Lipid Metabolism Genes

2017 Journal of Agricultural and Food Chemistry
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