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United States Department of Agriculture

Agricultural Research Service

Jonathan Hart
Plant, Soil and Nutrition Research
Plant Physiologist
Jon.Hart@ars.usda.gov
Phone: (607) 254-4919
Fax: (607) 255-2739
USDA,REE,ARS,NAA,PS&NR
538 ROBERT HOLLEY CENTER FOR AGRICULTURE AND HEALT
ITHACA, NY, 14853-2901


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Selenium promotes sulfur accumulation and plant growth in wheat (Triticum aestivum) - (Peer Reviewed Journal)
Boldrin, P.F., Figueiredo, M., Yang, Y., Luo, H., Giri, S., Hart, J.J., Faquin, V., Guilherme, L., Thannhauser, T.W., Li, L. 2016. Selenium promotes sulfur accumulation and plant growth in wheat (Triticum aestivum). Physiologia Plantarum. doi: 10.1111/ppl.12465.
Studies of cream seeded carioca beans (phaseolus vulgaris L.) from a Rwandan efficacy trial: in vitro and in vivo screening tools reflect human studies and predict beneficial results from iron biofortified beans - (Peer Reviewed Journal)
Tako, E.N., Reed, S.M., Anandaraman, A., Hart, J.J., Beebe, S.E., Glahn, R.P. 2015. Studies of cream seeded carioca beans (phaseolus vulgaris L.) from a Rwandan efficacy trial: in vitro and in vivo screening tools reflect human studies and predict beneficial results from iron biofortified beans. PLoS One. DOI: 10.1371/journal.pone.0138479.
Identification of black bean (Phaseolus vulgaris L.) polyphenols that inhibit and promote iron uptake by caco-2 cells - (Peer Reviewed Journal)
Hart, J.J., Tako, E.N., Kochian, L.V., Glahn, R.P. 2015. Identification of black bean (Phaseolus vulgaris L.) polyphenols that inhibit and promote iron uptake by caco-2 cells. Journal of Agricultural and Food Chemistry. DOI: 10.1021/acs.jafc.5b00531.
Higher iron pearl millet (Pennisetum glaucum L.) provides more absorbable iron that is limited by increased polyphenolic content - (Peer Reviewed Journal)
Tako, E.N., Reed, S.M., Budiman, J., Hart, J.J., Glahn, R.P. 2015. Higher iron pearl millet (Pennisetum glaucum L.) provides more absorbable iron that is limited by increased polyphenolic content. Nutrition Journal. 14:11.
Last Modified: 7/26/2016
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