K
Kay H. McWatters
Researcher at University of Georgia
Publications - 112
Citations - 3788
Kay H. McWatters is an academic researcher from University of Georgia. The author has contributed to research in topics: Wheat flour & Starch. The author has an hindex of 33, co-authored 112 publications receiving 3598 citations. Previous affiliations of Kay H. McWatters include University System of Georgia & Center for Food Safety.
Papers
More filters
Journal ArticleDOI
Development of cowpea cultivars and germplasm by the Bean/Cowpea CRSP
Anthony E. Hall,Ndiaga Cisse,Samba Thiaw,Hassan O.A. Elawad,Jeffrey D. Ehlers,Abdelbagi M. Ismail,Richard L. Fery,Philip A. Roberts,L. W. Kitch,Larry L. Murdock,Ousmane Boukar,R.D. Phillips,Kay H. McWatters +12 more
TL;DR: In this paper, the authors reviewed accomplishments in cowpea cultivar and germplasm development by the bean/cowpea Collaborative Research Support Program (CRSP) which was funded by the United States Agency for International Development for a period of about 20 years.
Journal ArticleDOI
Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours
TL;DR: White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation and received the highest hedonic ratings for flavour and overall acceptability.
Journal ArticleDOI
Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal
TL;DR: In this paper, the efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to 10% moisture, which was associated with changes in gel electrophoresis patterns.
Journal ArticleDOI
Efficacy of gaseous chlorine dioxide as a sanitizer for killing Salmonella, yeasts, and molds on blueberries, strawberries, and raspberries.
TL;DR: Results indicate that gaseous ClO2 has promise as a sanitizer for small fruits and did not markedly affect the sensory quality of fruits stored for up to 10 days at 8 degrees C.
Journal ArticleDOI
Inactivation of Escherichia coli O157:H7, Salmonella enterica serotype enteritidis, and Listeria monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen peroxide with mild heat.
TL;DR: The treatment of lettuce leaves with 2% H2O2 at 50 degrees C was effective not only in reducing pathogenic bacteria but also in maintaining good sensory quality for up to 15 days, and hydrogen peroxide residue was undetectable on lettuce surfaces after the treated lettuce was rinsed with cold water and centrifuged with a salad spinner.