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Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
Foods. 2018 Mar 23;7(4):46. doi: 10.3390/foods7040046.
Foods. 2018.
PMID: 29570660
Free PMC article.
Chemical and nutritional properties of channel and hybrid catfish byproducts.
Bechtel PJ, Bland JM, Bett-Garber KL, Grimm CC, Brashear SS, Lloyd SW, Watson MA, Lea JM.
Bechtel PJ, et al. Among authors: brashear ss.
Food Sci Nutr. 2017 May 17;5(5):981-988. doi: 10.1002/fsn3.483. eCollection 2017 Sep.
Food Sci Nutr. 2017.
PMID: 28948015
Free PMC article.
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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.
Bland JM, Bett-Garber KL, Li CH, Brashear SS, Lea JM, Bechtel PJ.
Bland JM, et al. Among authors: brashear ss.
Food Sci Nutr. 2018 Jul 27;6(6):1692-1705. doi: 10.1002/fsn3.737. eCollection 2018 Sep.
Food Sci Nutr. 2018.
PMID: 30258614
Free PMC article.
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RNA-Seq Analysis of Developing Pecan (Carya illinoinensis) Embryos Reveals Parallel Expression Patterns among Allergen and Lipid Metabolism Genes.
Mattison CP, Rai R, Settlage RE, Hinchliffe DJ, Madison C, Bland JM, Brashear S, Graham CJ, Tarver MR, Florane C, Bechtel PJ.
Mattison CP, et al.
J Agric Food Chem. 2017 Feb 22;65(7):1443-1455. doi: 10.1021/acs.jafc.6b04199. Epub 2017 Feb 13.
J Agric Food Chem. 2017.
PMID: 28121438
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