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United States Department of Agriculture

Agricultural Research Service

Related Topics

Talwinder Kahlon
Healthy Processed Foods Research
Chemistry

Phone: (510) 559-5665
Fax: (510) 559-5777
Room 1100

USDA, ARS, PWA, WRRC-PFR
800 BUCHANAN STREET
ALBANY , CA 94710

Projects
Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods
In-House Appropriated (D)
  Accession Number: 428789

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Ancient whole grain gluten-free buckwheat snacks -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2016. Ancient whole grain gluten-free buckwheat snacks. Meeting Abstract. Paper No. 3320.
Quinoa ancient whole grain gluten-free snacks -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2016. Quinoa ancient whole grain gluten-free snacks. Meeting Abstract. Paper No. 3318.
Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta -
Kahlon, T.S., Chiu, M.M. 2015. Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta. Food and Nutrition Sciences. 6:1460-1467.
Whole grain gluten-free vegetable spicy snacks -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M., Hidalgo, M. 2015. Whole grain gluten-free vegetable spicy snacks. Journal of Food Research. 4(5):57-63. DOI: 10.5539/jfr.v4n5p57.
Ancient whole grain gluten-free egg-free Pasta -
Kahlon, T.S., Chiu, M.M. 2015. Ancient whole grain gluten-free egg-free Pasta. Agricultural Research Journal. 52(3):63-65.
Height, weight and body mass index of girls and boys in a rural school in Punjab India -
Kahlon, T.S., Singh, A., Mahajan, A., Chiu, M.M. 2015. Height, weight and body mass index of girls and boys in a rural school in Punjab India. Indian Journal of Applied Research. 5(9):332-334.
Whole grain Gluten-free vegetable spicy snacks (abstract) -
Kahlon, T.S., Chiu, M.M. 2015. Whole grain Gluten-free vegetable spicy snacks (abstract). Experimental Biology Annual Meeting, 2015. 591.1.
Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract) -
Kahlon, T.S., Chiu, M.M. 2015. Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract). Experimental Biology Annual Meeting. 592.2.
Whole grain gluten-free pastas and flatbreads -
Kahlon, T.S., Chiu, M.M. 2015. Whole grain gluten-free pastas and flatbreads. Agricultural Research Journal. 52:116-120.
Ancient whole grain gluten-free flatbreads -
Kahlon, T.S., Chiu, M.M. 2014. Ancient whole grain gluten-free flatbreads. Food and Nutrition Sciences. 5:1717-1727.
Whole grain gluten-free vegetable savory snacks Reprint Icon -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M., Hidalgo, M. 2014. Whole grain gluten-free vegetable savory snacks. Journal of Food Research. 3(5):1-7. DOI: 10.5539/jfr.v3n5p1.
Physical, Chemical, Bibological, and Biotechnological sciences are incomplete without each other -
Kahlon, T.S. 2014. Physical, Chemical, Bibological, and Biotechnological sciences are incomplete without each other. Proceedings of Society for Plant Science. 26:103-112.
Whole grain gluten-free egg-free high protein pasta -
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2014. Whole grain gluten-free egg-free high protein pasta. Vegetos: An International Journal of Plant Research. 26:65-71.
Physical, chemical, biological, and biotechnological sciences are incomplete without each other -
Kahlon, T.S. 2012. Physical, chemical, biological, and biotechnological sciences are incomplete without each other. (abstract). International Conference on Biotechnology. Section IV.
Whole grain gluten-free egg-free pasta Reprint Icon -
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2013. Whole grain gluten-free egg-free pasta. Cereal Foods World. 58(1):4-7. DOI: 10.1094/CFW-58-1-0004.
In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking -
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2012. In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking. Vegetos: An International Journal of Plant Research. 25(2):29-36.
Whole grain gluten-free flat breads -
Kahlon, T.S., Chiu, M.M. 2012. Whole grain gluten-free flat breads. Cereal Foods World. 57(1):6-9.
Garbanzo diet lowers cholesterol in hamsters -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2012. Garbanzo diet lowers cholesterol in hamsters. Food and Nutrition Sciences. 3(3):401-404.
Whole grain gluten-free flat breads -
Kahlon, T.S., Chiu, M.M. 2011. Whole grain gluten-free flat breads. In:Proceedings of the International Cereal Chemists Conference. 56(4):A21.
In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods of preparation. Reprint Icon -
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2012. In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods of preparation. Food and Nutrition Sciences. 3: 951-958. DOI: 10.4236/fns.2012.37126.
Health promoting potential of cereals, grain fractions and beans as determined by their in vitro bile acid binding -
Kahlon, T.S. 2011. Health promoting potential of cereals, grain fractions and beans as determined by their in vitro bile acid binding. Cereal Foods World. 56(4):151-155.
A rapid screening for adulterants in olive oil using DNA barcodes Reprint Icon -
Kumar, S., Kahlon, T.S., Chaudhary, S. 2011. A rapid screening for adulterants in olive oil using DNA barcodes. Journal of Food Chemistry. doi:10.1016/j.foodchem.2011.01.094 127:1335-13411.
Evaluating health benefits of various fruits -
Kahlon, T.S. 2010. Evaluating health benefits of various fruits. In: Proceedings of the American Chemical Society Symposium Series, August 17-21,2008, Philadelphia, Pennsylvania. pp 13-23.
In Vitro Bile-Acid-Binding of Whole vs. Pearled Wheat Grain -
Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2009. In Vitro Bile-Acid-Binding of Whole vs. Pearled Wheat Grain. Cereal Chemistry. 86(3):329-332.
Evaluating Healthful Properties of Cereals and Cereal Fractions by Their Bile-Acid-Binding Potential -
Kahlon, T.S. 2009. Evaluationg Healthful Properties of Cereals and Cereal Fractions by Their Bile-Acid-Binding Potential. Cereal Foods World. 54:(3)118-121
Steam Cooking Significantly Improves In Vitro Bile Acid Binding of Collard Greens, Kale, Mustard Greens, Broccoli, Green Bell Pepper and Cabbage -
Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2008. Steam Cooking Significantly Improves In Vitro Bile Acid Binding of Collard Greens, Kale, Mustard Greens, Broccoli, Green Bell Pepper and Cabbage. Nutrition Research. 28:351-357.
Rice Bran: Production, Composition, Functionality and Food Applications, Physiological Benefits -
Kahlon, T.S. 2009. Chapter 14: Rice Bran: Production, Composition, Functionality and Food Applications, Physiological Benefits. In: Eds. Cho, S.S. and Samuel, P. Fiber Ingredients Food Applications and Health Benefits. CRC Press. Taylor & Francis Group. 305-321.
Steam Cooking Significantly Improves in Vitro Bile Acid Binding of Beets, Eggplant, Asparagus, Carrots, Green Beans and Cauliflower -
Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2007. Steam Cooking Significantly Improves in Vitro Bile Acid Binding of Beets, Eggplant, Asparagus, Carrots, Green Beans and Cauliflower. Nutrition Research. 27:750-755.
IN VITRO BINDING OF BILE ACIDS BY OKRA, BEETS, ASPARAGUS, EGGPLANT, TURNIPS, GREEN BEANS, CARROTS, AND CAULIFLOWER -
Kahlon, T.S., Chapman, M.H., Smith, G.E. 2007. In vitro binding of bile acids by okra, beets, asparagus, eggplant, turnips, green beans, carrots, and cauliflower. Food Chemistry 103:676-680.
IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN, MILLED WHEAT BRAN AND MILLED EXTRUDED WHEAT BRAN AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS -
Kahlon, T.S., Berrios, J.DeJ., Smith, G.E., Pan, J.L. 2006. In Vitro Bile Acid Binding Capacity of Milled Wheat Bran and Milled Extruded Wheat Bran at Five Specific Mechanical Energy Levels. Cereal Chemistry. 83(4):434-438.
THE NEW FOOD GUIDE PYRAMID: RECOMMENDATIONS ON GRAINS, FRUITS AND VEGETABLES -
Kahlon, T.S. May-June 2006. The New Food Guide Pyramid: Recommendations on Grains, Fruits, and Vegetables. Cereal Foods World. 51(3):104-107.
IN VITRO BINDING OF BILE ACIDS BY BANANAS, PEACHES, PINEAPPLE, GRAPES, PEARS, APRICOTS AND NECTARINES -
Kahlon, T.S., Smith, G.E. 2007. In vitro binding of bile acids by bananas, peaches, pineapple, grapes, pears, apricots and nectarines. Food Chemistry. 2007. 101(3):1046-1051.
IN VITRO BINDING OF BILE ACIDS BY SPINACH, KALE, BRUSSEL SPROUTS, BROCCOLI, MUSTARD GREENS, GREEN BELL PEPPER, CABBAGE AND COLLARDS -
Kahlon, T.S., Chapman, M.H., Smith, G.E. 2007. In vitro binding of bile acids by spinach, kale, brussel sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards. Food Chemistry. 100:1531-1536.
HYPOCHOLESTEROLEMIC PROPERTIES OF FOOD FIBERS AND FRACTIONS -
IN VITRO BINDING OF BILE ACIDS BY BLUEBERRIES(Vaccinium spp),PLUMS (Prunus spp),PRUNES(Prunus spp),STRAWBERRIES(Fragaria X ananassa),CHERRIES(Malpighia punicifolia),CRANBERRIES(Vaccinium macrocarpon)& APPLES(Malus sylvestris) -
Kahlon, T.S., Smith, G.E. 2007. In vitro binding of bile acids by blueberries (vaccinium spp), plums (prunus spp), prunes(prunus spp), strawberries (fragaria x ananassa), cherries(malpighia punicifolia), cranberries(vaccinium macrocarpon) and apples (malus sylvestris). Food Chemistry. 100:1182-1187.
EXTRUSION CONDITIONS MODIFY HYPOCHOLESTEROLEMIC PROPERTIES OF WHEAT BRAN FED TO HAMSTERS -
Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. Extrusion conditions modify hypocholesterolemic properties of wheat bran fed to hamsters. Cereal Chemistry 83(2):152-156.
IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN EXTRUDED AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS -
Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. In vitro bile acid binding capacity of wheat bran extruded at five specific mechanical energy levels. Cereal Chemistry, 83(2):157-160.
NEW FOOD PYRAMID AND HEALTHFUL POTENTIAL OF PROCESSED WHEAT BRAN -
Kahlon, T.S. 2005. New Food Pyramid and Healthful Potential of Processed Wheat Bran. Nutrition Division News - AACC Int'l. 26:3. Sept 2005.
HEALTHFUL PROPERTIES OF CEREAL FRACTIONS -
Kahlon, T.S., Smith, G.E. 2005. Healthful properties of cereal fractions. Meeting Abstract Poster, Page 98, 50 Years ICC-Jubilee Conference "Cereals-the Future Challenge". July 2005. Vienna, Austria.
HEALTHFUL POTENTIAL OF GRAINS, FRUITS AND VEGETABLES, AND THE FOOD GUIDE PYRAMID -
T.S. Kahlon, G.E. Smith. 2004. Health Benefits of Grain, Fruits and Vegetables and the USDA Food Guide Pyramid. 49:288-291.
RICE BRAN: A HEALTH-PROMOTING INGREDIENT -
Kahlon, T.S., Smith, G.E. 2004. Rice bran: a health-promoting ingredient. Cereal Foods World Journal. 49, 4:188-194
IN VITRO BINDING OF BILE ACIDS BY KIDNEY BEAN (PHASEOLUS VULGARIS), BLACK GRAM (VIGNA MUNGO), BENGAL GRAM (CICER ARIETINUM) AND MOTH BEAN (PHASEOLUS ACONITIFOLINS) -
Kahlon, T.S., Smith, G.E., Shao, Q. In vitro binding of bile acids by kidney bean (phaseolus vulgaris), black gram (vigna mungo), bengal gram (cicer arietinum) and moth bean (phaseolus aconitifolins). Food Chemistry. 2005. 90:241-246.
CHOLESTEROL LOWERING WITH GRAIN FRACTIONS -
Kahlon, T.S. 2003. Cholesterol lowering with grain fractions. Getreide Mehl Und Brot. Vol 57: 279-291.
IN VITRO BINDING OF BILE ACIDS BY SOYBEAN (GLYCINE MAX), BLACK EYE BEAN (VIGNA UNGUICULATA), GARBANZO (CICER ARIETINUM) AND LIMA BEAN (PHASEOLUS LUNATUS) -
Kahlon, T.S., Shao, Q. 2004. In vitro binding of bile acids by soybean (glycine max), black eye bean (vigna unguiculata), garbanzo (cicer arietinum) and lima bean (phaseolus lunatus). Food Chemistry. Vol 86: 435-440.
FUNCTIONAL FOODS: AN OVERVIEW -
Kahlon, T.S., Keagy, P.M. 2003. Functional foods: an overview. Cereal Foods World. Vol. 48, No. 3, p. 112-115.
IN VITRO BINDING OF BILE ACIDS BY RICE BRAN, OAT BRAN, BARLEY AND B-GLUCAN ENRICHED BARLEY -
Kahlon, T.S., Woodruff, C.L. 2003. In vitro binding of bile acids by rice bran, oat bran, barley and b-glucan enriched barley. Cereal Chemistry. Vol. 80, p. 260-263.
IN VITRO BINDING OF BILE ACIDS BY VARIOUS READY-TO-EAT BREAKFAST CEREALS -
Kahlon, T.S., Woodruff, C.L. 2003. In vitro binding of bile acids by various ready-to-eat breakfast cereals. Cereal Foods World. Vol 48(2): 73-75.
IN VITRO BINDING OF BILE ACIDS BY SOY PROTEIN, PINTO BEANS, BLACK BEANS AND WHEAT GLUTEN -
Kahlon, T.S., Woodruff, C.L. 2002. In vitro binding of bile acids by soy protein, pinto beans, black beans andwheat gluten. Journal of Food Chemistry. Vol. 79, No. 4, p. 425-429
ARS News Articles
Last Modified: 5/2/2016
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