Location: Healthy Processed Foods Research
Publications
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Comparison of infrared heating and hot air frying for creating novel puffed snacks from bengal gram and garbanzo grains
- (Peer Reviewed Journal)
Kahlon, T.S., Olson, D.A., Friedman, M., Haff, R.P. 2025. Comparison of infrared heating and hot air frying for creating novel puffed snacks from bengal gram and garbanzo grains. Vegetos: An International Journal of Plant Research. https://doi.org/10.1007/s42535-025-01188-z.
The proximate composition and physical analysis of flatbreads prepared from millet flour, sunflower cake, and beets with added fresh garlic, jalapeno pepper, and red onion and their relationship to nutrition & health benefits
- (Peer Reviewed Journal)
Kahlon, T.S., Avena Bustillos, R.D., Friedman, M., Haff, R.P. 2025. The proximate composition and physical analysis of flatbreads prepared from millet flour, sunflower cake, and beets with added fresh garlic, jalapeno pepper, and red onion and their relationship to nutrition and health benefits. Vegetos: An International Journal of Plant Research. https://doi.org/10.1007/s42535-025-01174-5.
Rapid and nondestructive determination of oil content and distribution of potato chips using hyperspectral imaging and chemometrics
- (Peer Reviewed Journal)
Sun, Y., Nayani, N.S., Xu, Y., Xu, Z., Yang, J., Feng, Y. 2024. Rapid and nondestructive determination of oil content and distribution of potato chips using hyperspectral imaging and chemometrics. ACS Food Science and Technology. 4(6):1579-1588. https://doi.org/10.1021/acsfoodscitech.4c00196.
Potatoes (Solanum tuberosum L.) grown at “Patata dell'alto Viterbese” PGI have different quality characteristics and storage responses
- (Peer Reviewed Journal)
Bedini, G., Haff, R.P., Benelli, A., Bandiera, A., Taormina, E.I., Massantini, R., Moscetti, R. 2024. Potatoes (Solanum tuberosum L.) grown at “Patata dell'alto Viterbese” PGI have different quality characteristics and storage responses. Postharvest Biology and Technology. 214. Article 112991. https://doi.org/10.1016/j.postharvbio.2024.112991.
Upcycling romaine lettuce outer leaves by infrared blanching and hot air drying
- (Peer Reviewed Journal)
Avena Bustillos, R.D., Klausner, N.M., Milczarek, R., Aleman-Hidalgo, D.M., Teran-Cabanillas, E., Wang, H., Wang, L., McHugh, T.H., Haff, R.P. 2024. Upcycling romaine lettuce outer leaves by infrared blanching and hot air drying. Journal of Food Science. 89(4):1988-2000. https://doi.org/10.1111/1750-3841.16977.
Validation of aqueous normal phase chromatography method for the analysis of ergothioneine in commercial mushrooms
- (Peer Reviewed Journal)
Pesek, J.J., Matyska, M.T., Hiltz, T., Takeoka, G.R. 2023. Validation of aqueous normal phase chromatography method for the analysis of ergothioneine in commercial mushrooms. LC GC North America. 41(8):341-344,349. https://doi.org/10.56530/lcgc.na.zi2474s4.
Genetic variation in flavor of Prosopis mesocarp flours
- (Book / Chapter)
Takeoka, G.R., Dao, L.T., Felker, P. 2021. Genetic variation in flavor of Prosopis mesocarp flours. In: Puppo, M.C., Felker, P. Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume. Cambridge, MA. Elsevier Inc. p.319-331. https://doi.org/10.1016/B978-0-12-823320-7.00003-1.
Preservation of grape tomato by isochoric freezing
- (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Bridges, D.F., Wu, V.C., Lyu, C., Powell-Palm, M.J., Rubinsky, B., McHugh, T.H. 2021. Preservation of grape tomato by isochoric freezing. Food Research International. 143. Article 110228. https://doi.org/10.1016/j.foodres.2021.110228.
Preservation of grape tomato by isochoric freezing
- (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Bridges, D.F., Wu, V.C., Lyu, C., Powell-Palm, M.J., Rubinsky, B., McHugh, T.H. 2021. Preservation of grape tomato by isochoric freezing. Food Research International. 143. Article 110228. https://doi.org/10.1016/j.foodres.2021.110228.
Effect of cross-linked alginate/oil nanoemulsion coating on cracking and quality parameters of sweet cherries
- (Peer Reviewed Journal)
Gutiérrez-Jara, C., Bilbao-Sainz, C., McHugh, T.H., Chiou, B., Williams, T.G., Villalobos-Carvajal, R. 2021. Effect of cross-linked alginate/oil nanoemulsion coating on cracking and quality parameters of sweet cherries. Foods. 10(2). Article 449. https://doi.org/10.3390/foods10020449.
Study of physicochemical properties and antioxidant content of mango (mangifera indica l.) fruit
- (Peer Reviewed Journal)
Tasie, M.M., Altemimi, A.B., Ali, R., Takeoka, G.R. 2020. Study of physicochemical properties and antioxidant content of mango (mangifera indica l.) fruit. Journal of Food Science and Technology. 4(2):91-104.
Phase change interface stability during isochoric solidification of an aqueous solution
- (Peer Reviewed Journal)
Zhao, Y., Powell-Palm, M., Ukpai, G., Bilbao-Sainz, C., Liubiao, C., Wang, J., Rubinsky, B. 2020. Phase change interface stability during isochoric solidification of an aqueous solution. Applied Physics Letters. 117(13). Article 133701. https://doi.org/10.1063/5.0019878.
Effect of isochoric freezing on quality aspects of minimally processed potatoes
- (Peer Reviewed Journal)
Bilbao-Sainz, C., Zhao, Y., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Powell-Palm, M., Wu, V.C., Rubinsky, B., McHugh, T.H. 2020. Effect of isochoric freezing on quality aspects of minimally processed potatoes. Journal of Food Science. 85(9):2656-2664. https://doi.org/10.1111/1750-3841.15377.
Fabrication of pea protein nanoparticles with calcium-induced crosslinking for the stabilization and delivery of antioxidative resveratrol
- (Peer Reviewed Journal)
Fan, Y., Zeng, X., Yi, J., Zhang, Y. 2020. Fabrication of pea protein nanoparticles with calcium-induced crosslinking for the stabilization and delivery of antioxidative resveratrol. International Journal of Biological Macromolecules. 152:189-198. https://doi.org/10.1016/j.ijbiomac.2020.02.248.