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New Food Ingredients
item Effect of processing methods on the stability and nutritional profiles of navy bean-soybean emulsions (Aug 2017)
item Naturally occurring fatty acids: Source, chemistry, and uses (Jul 2017)
item Pectic oligosaccharide structure-function relationships: prebiotics, inhibitors of Escherichia coli O157:H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells (Jul 2017)
item Physicochemical and sensory analysis of USA rice varieties developed for the basmati and jasmine markets (Apr 2017)
item The effect of thermo-mechanical processing on physical properties of processed amaranth and oat bran composites (Mar 2017)
item Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Volatiles (Feb 2017)
item Osteoinductive effects of glyceollins on adult mesenchymal stromal/stem cells from adipose tissue and bone marrow (Feb 2017)
item Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating (Jan 2017)
item Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material (Jan 2017)
item Ancient grains and pseudocereals: chemical compositions, nutritional benefits, and roles in 21st century diets (Nov 2016)
item Characterization of the Recombinant BADH2 Protein (Nov 2016)
item Investigation of the molecular interactions between beta-lactoglobulin and low methoxyl pectin by multi-detection high performance size exclusion chromatography (Sep 2016)
item Wonderful legacy - new beginnings (Aug 2016)
item Functional properties of gluten-free sugar cookies made from amaranth-oat composites (Aug 2016)
item Characterization of the indigenous microflora in raw and pasteurized buffalo milk during storage at refrigeration temperature by high-throughput sequencing (Jun 2016)
item Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing. (May 2016)
item Physical properties of gluten free sugar cookies containing teff and functional oat products (May 2016)
item Functional properties of teff and oat composites (Dec 2015)
item LC-MS/MS and UPLC-UV evaluation of anthocyanins and anthocyanidins during rabbiteye blueberry juice processing (Nov 2014)
item Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products (Jul 2014)