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United States Department of Agriculture

Agricultural Research Service

Related Topics

LAN DAO
Healthy Processed Foods Research
Chemist

Phone: (510) 559-5741
Fax: (510) 559-5828
Room 1134
USDA, ARS, PWA, WRRC-PFR
800 BUCHANAN STREET
ALBANY, CA, 94710


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum-spp.) varieties Reprint Icon - (Peer Reviewed Journal)
Takeoka, G.R., Dao, L.T., Harden, L.A., Pantoja, A., Kuhl, J.C. 2012. Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum-spp.) varieties. Journal of Food Chemistry. DOI: 10.1111/j.1365-2621.2012.03174.x.
Pod mesocarp flour of North and South American species of Leguminous tree (mesquite): Composition and food applications Reprint Icon - (Peer Reviewed Journal)
Felker, P., Takeoka, G.R., Dao, L.T. 2012. Pod mesocarp flour of North and South American species of Leguminous tree (mesquite): Composition and food applications. Food Reviews International. 29(1):49-66. DOI: 10.1080/87559129.2012.692139.
Headspace Volatiles of Scutellaria Baicalensis Georgi Flowers - (Peer Reviewed Journal)
Takeoka, G.R., Rodriguez, D.M., Dao, L.T., Patterson, R. 2010. Headspace Volatiles of Scutellaria Baicalensis Georgi Flowers. Journal of Essential Oil Bearing Plants. 12(4), 435-442.
Identification of 5,6-dihydro-6-propyl-2H-pyran-2-one as the Major Volatile Constituent in Mesquite (Prosopis) Flour - (Peer Reviewed Journal)
Takeoka, G.R., Wong, R.Y., Dao, L.T., Felker, P. 2009. Identification of 5,6-dihydro-6-propyl-2H-pyran-2-one as the Major Volatile Constituent in Mesquite (Prosopis) Flour. Food Chemistry. 115:1025-1027
Volatile Constituents of Mesquite (Prosopis) Pods - (Proceedings)
Takeoka, G.R., Felker, P., Prokopiuk, D., Dao, L.T. Volatile constituents of mesquite (prosopis) pods. American Chemical Society Symposium Series 988, Chapter 9:98-108.
Anthocyanins - (Book / Chapter)
Takeoka, G.R., Dao, L.T. 2008. Anthocyanins. Book Chapter. In: Methods of Analysis for Functional Foods and Nutraceuticals, 2nd Edition, Hurst, J., Ed.: CRC Press, Taylor & Francis Group: Boca Raton. 247-276.
Headspace Volatiles of Scutellaria californica A. Gray Flowers - (Peer Reviewed Journal)
Takeoka, G.R., Dao, L.T., Rodriguez, D.M., Patterson, R. 2008. Headspace Volatiles of Scutellaria californica A. Gray Flowers. Journal of Essential Oil Research. 20:169-171.
Identification of Benzalkonium Chloride in Commercial Grapefruit Seed Extracts - (Peer Reviewed Journal)
Takeoka, G.R., Dao, L.T., Wong, R.Y., Harden, L.A. 2005. Identification of Benzalkonium Chloride in Commercial Grapefruit Seed Extracts. Journal of Agricultural and Food Chemistry. 53:7630-7636.
Delphinidin 3-O-(2-O-Beta-D-Glucopyranosyl-Alpha-L-Arabinopyranoside), a Novel Anthocyanin Identified in Beluga Black Lentils - (Peer Reviewed Journal)
Takeoka, G.R., Dao, L.T., Tamura, H., Harden, L.A. 2005. Delphinidin 3-O-(2-O-Beta-D-Glucopyranosyl-Alpha-L-arabinopyranoside): A Novel Anthocyanin Identified in Beluga Black Lentils. Journal of Agricultural and Food Chemistry. Vol 53. p. 4932-4937.
Authentication of Commercial Grapefruit Seed Extracts - (Abstract Only)
Takeoka, G.R., Dao, L.T., Wong, R.Y., Harden, L.A. 2005. Authentication of commercial grapefruit seed extracts. Meeting Abstract. AFGD Paper No. 50, ACS Nat'l Meeting, March 2005, San Diego, CA.
Sterol and Fatty Acid Composition of Lentils - (Abstract Only)
Takeoka, G.R., Dao, L.T. 2004. Sterol and fatty acid composition of lentils. Meeting Abstract. AGFD Paper No. 9, Page 1.
Antioxidant Constituents of Almond (Prunus DULCIS(MILL.) D.A. Webb) Hulls - (Peer Reviewed Journal)
Takeoka, G.R., Dao, L.T. 2002. Antioxidant constituents of almond (prunus dulcis(mill.) d.a. webb) hulls. Journal of Agricultural and Food Chemistry. Vol 51, p. 496-501
Anthocyanins - (Book / Chapter)
Takeoka, G.R., Dao, L.T. 2002. Anthocyanins. Book Chapter 5, Methods of Analysis for Functional Foods and Nutraceuticals, Functional Foods and Nutraceuticals Series. CRC Press p. 218-241.
Processing Effects on Lycopene Content and Antioxidant Activity of Tomatoes - (Peer Reviewed Journal)
Takeoka, G.R., Dao, L.T., Flessa, S., Gillespie, D.M., Jewell, W.T., Huebner, B.H., Bertow, D., Ebeler, S.E. 2001. Processing effects on lycopene content and antioxidant activity of tomatoes. Journal of Agricultural and Food Chemistry. Vol 49:3713-3717.
Last Modified: 9/29/2014
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