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

Shelf-life of infrared dry-roasted almonds     - (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.

Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum-spp.) varieties     - (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     - (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     - (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     - (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     - (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     - (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 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.