Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: Optimization of the Nutritional, Functional, and Sensory Properties of Raw and Processed Legumes, Grains, and Specialty Crops

Location: Healthy Processed Foods Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Physicochemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate - (Peer Reviewed Journal)
(15-Jul-14)
Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties - (Peer Reviewed Journal)
(26-May-14)
Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling     Reprint Icon - (Peer Reviewed Journal)
Fernandes-Pavia, F., Vanier, N.L., Villanova, F.A., Berrios, J.D., Takeoka, G.R., Cardosa-Elias, M. 2014. Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling. Journal of Food Composition and Analysis. 35(1):10-17. DOI: 10.1016/j.jfca.2014.05.003.
Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend - (Peer Reviewed Journal)
Moreira Da Silva, E.M., Ramirez-Ascheri, J.L., Pilar De Caralho, C.W., Yoshie-Takeiti, C., Berrios, J.D. 2014. Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend. Journal of Food Science and Technology. 58:620-626.
Physicochemical and pasting properties of maize as affected by storage temperature - (Peer Reviewed Journal)
Paraginski, R.T., Levien-Vanier, N., Berrios, J.D., De Oliveira, M., Elias, M.C. 2014. Physicochemical and pasting properties of maize as affected by storage temperature. Journal of Stored Products Research. DOI: 10.1016/j.jspr.2014.02.010.
Gluten-free spaghetti made with chickpea, unripe plantain, and maize flours: functional and chemical properties and starch digestibility - (Peer Reviewed Journal)
Flores-Silva, P.C., Berrios, J.D., Pan, J., Osorio-Diez, P., Bello-Perez, L.A. 2014. Gluten-free spaghetti made with chickpea, unripe plantain, and maize flours: functional and chemical properties and starch digestibility. International Food Science and Technology. 49(9): DOI: 10.1111/ijfs.12529.
Optimization of antimicrobial and physical properties of alginate coating containing carvacrol and methyl cinnamate for strawberry application     Reprint Icon - (Peer Reviewed Journal)
Peretto, G., Du, W., Avena Bustillos, R.D., Berrios, J.D., Sambo, P., McHugh, T.H. 2014. Optimization of antimicrobial and physical properties of alginate coating containing carvacrol and methyl cinnamate for strawberry application. Journal of Agricultural and Food Chemistry. DOI: 10.1021/jf4042886.
Impact of food processing on the glycemic index (GI) of potato products - (Peer Reviewed Journal)
Nayak, B., Berrios, J.D., Tang, J. 2013. Impact of food processing on the glycemic index (GI) of potato products. Food Research International. 56:35-46.
Effect of germination on bioactive compounds of soybean (Glycine max) - (Book / Chapter)
Guzman-Ortiz, F.A., Robles-Ramirez, M.C., Sanches-Pardo, M.E., Berrios, J.D., Mora-Escobeda, R. 2014. In: Mora-Escobeda, R., Berrios, J.D., Gutierrez-Lopez, G.F., editors. Seeds as Functional Foods and Nutraceuticals: New Frontiers in food Science. Hauppage, New York: Nova Publishers. p.23-42.
Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)     Reprint Icon - (Peer Reviewed Journal)
Sansone-Land, A., Takeoka, G.R., Shoemaker, C. 2013. Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea). Journal of Food Chemistry. 149:285-295. DOI: 10.1016/j.foodchem.2013.10.090.
Cooked carrots volatiles. AEDA and odor activity comparisons. Identification of Linden Ether as an important aroma component     Reprint Icon - (Peer Reviewed Journal)
Buttery, R.G., Takeoka, G.R. 2013. Cooked carrots volatiles. AEDA and odor activity comparisons. Identification of Linden Ether as an important aroma component. Journal of Agricultural and Food Chemistry. 61:9063-9066. DOI: 10.1021/jf402827e.
A review of flavor, aroma and color enhancement in gluten free and conventional pastries, waffles and dairy desserts with mesquite pod mesocarp flour (abstract) - (Abstract Only)
(12-Feb-13)
Shelf-life of infrared dry-roasted almonds     Reprint Icon - (Peer Reviewed Journal)
Yang, J., Pan, Z., Takeoka, G.R., Mackey, B.E., Bingol, G., Brandl, M., Garcin, K., Mchugh, T.H., Wang, H. 2012. Shelf-life of infrared dry-roasted almonds. Journal of Food Chemistry. 138(1):671-678. DOI: 10.1016/j.foodchem.2012.09.142.
Extruded dry bean and other pulses - (Book / Chapter)
Berrios, J.D., Ramirez-Ascheri, J.L., Losso, J.N. 2013. Extruded dry bean and other pulses. In: Siddiq, M. and Uebersax, M.A., editors. Dry Beans and Pulses-Production, Processing and Nutrition. Ames, IA: Wiley Blackwell, John Wiley & Sons, Inc. p. 185-203.
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.
Preparation and characterization of 2-formyl-1,4,5,6-tetrahydropyridine, a compound with a cracker-like odor - (Peer Reviewed Journal)
Takeoka, G.R., Buttery, R.G. 2012. Preparation and characterization of 2-formyl-1,4,5,6-tetrahydropyridine, a compound with a cracker-like odor. Journal of Food Chemistry. 132:2131-2134.
Progress in authentication of food and wine     Reprint Icon - (Book / Chapter)
Takeoka, G.R., Ebeler, S.E. 2011. Progress in authentication of food and wine. American Chemical Society Symposium Series. p. 1-11. DOI:10.1021/bk-2011-1081.ch001.
Thermal degradation of anthocyanins from purple potato (Cv. Purple Majesty) and their impact on antioxidant capacity     Reprint Icon - (Peer Reviewed Journal)
Nayak, B., Berrios, J.D., Power, J.R., Tang, J. 2011. Thermal degradation of anthocyanins from purple potato (Cv. Purple Majesty) and their impact on antioxidant capacity. Journal of Agriculture and Food Chemistry. 59(20):11040-11049. DOI: 10.1021/jf201923a.
Bioavailability of antioxidants in extruded products prepared from purple potato and dry pea flours     Reprint Icon - (Peer Reviewed Journal)
Nayak, B., Liu, R., Berrios, J.D., Tang, J., Derito, C. 2011. Bioavailability of antioxidants in extruded products prepared from purple potato and dry pea flours. Journal of Agricultural and Food Chemistry. 59(15):8233-8243. DOI: 10.1021/jf200732p.
Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes - (Peer Reviewed Journal)
Nayak, B., Berrios, J.D., Power, J.R., Tang, J. 2011. Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes. Journal of Food Science. 76(6):C874-C883. DOI: 10.1111/j.1750-3841.2011.02279x.
Volatile non-terpenoid hydrocarbons from Ligusticum grayi roots     Reprint Icon - (Peer Reviewed Journal)
Cool, L.G., Takeoka, G.R., Vermillion, K. 2011. Volatile non-terpenoid hydrocarbons from Ligusticum grayi roots. Phytochemistry Letters. 4:158-160.
Extrusion processing of main commercial legume pulses - (Book / Chapter)
Berrios, J.D. 2011. Extrusion processing of main commercial legume pulses. In: Maskan, M. and Altan, A., editors. Advances in Food Extrusion Technology. Boca Raton, FL: CRC Press, Taylor & Francis Group. p. 209-236
Extrusion cooking: Legume pulses - (Book / Chapter)
Berrios, J.D. 2010. Extrusion cooking: Legume pulses. In: Helman, D.R., Moraru, C.I., editors. Encyclopedia of Agricultural, Food, and Biological Engineering. 2nd edition. New York, NY: Taylor & Francis Group. p. 453-464.
Colored potatoes (Solanum tuberosum L.) dried into antioxidant-rich value-added foods - (Peer Reviewed Journal)
Nayak, B., Berrios, J.D., Power, J.R., Ji, Y., Tang, J. 2011. Colored potatoes (Solanum tuberosum L.) dried into antioxidant-rich value-added foods. Journal of Food Processing and Preservation. 35(5):571-580.
Last Modified: 10/31/2014
Footer Content Back to Top of Page