Sensory Analysis

Choi, W.S., S. Arroyo, and H.-S. Seo. 2018 Cross-cultural comparisons between Korean and U.S. adults with respect to texture perception and acceptance of cooked milled rice. International Journal of Food Science and Technology. 53(9): 2181-2194.

Pramudya, R.C. and H-S Seo. 2018. Using check-all-that-apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice. Food Research International. 105(2018):724-732.

Jarma Arroyo, S.E. and H-S Seo. 2017. Effects of the type of reference scale on teh descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale. J Sens Stud. 2017;32:e12295.

Rodriguez-Arzuaga, M., S. Cho, M.A. Billiris, T. Siebenmorgen and H-S Seo. 2016. Impacts of degree of milling on the appearance and aroma characteristics of raw rice. Journal of the Science of Food and Agriculture. 96:3017-3022.

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-gran rice. Cereal Chemistry. 84(2):119-124.

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.

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 Science. 46:2316-2317.

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 Science. 46:2317-2318.

Suwansri, S. and J.-F. Meullenet. 2004 Physicochemical Characterization and Consumer Acceptance by Asian Consumers of Aromatic Jasmine Rice. J. Food Science. 69:30-37.

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.

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

Meullenet, J.-F., A. Mauromoustakos, T. Bellman Horner, and B.P. Marks. 2002. Prediction of hte Texture of Cooked Rice by Near-Infrared Reflectance Analysis of Whole-Grain Milled Samples. Cereal Chemistry. 79(1):52-57.

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

Lam, H., A. Proctor, and J.-F. Meullenet. 2001. Free Fatty Acid Formation and Lipid Oxidation on Milled Rice. J. American Oil Chemical Society. 78:1271-1275.

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 Chemistry. 78:391-394.

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

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. 2001. Rice External Preference Mapping for Asian Consumers Living in the United States. J. Sensory Studies. 16:73-93.

Meullenet, J.-F., B.P. Marks, J.A. Hankins, V.K. Griffin, and M.J. Daniles. 2000. Sensory Quality of Cooked Long-Grain Rice as Affected by Rough Rice Moisture Content, Storage Temperature, and Storage Duration. Cereal Chemistry. 77:259-263.

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

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 Chemistry. 77:501-506.

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.

Meullenet, J.-F., B.P. Marks, C.Q. Sharp, and 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 Chemistry. 76:483-486.

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 Chemistry. 75:714-720.