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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Research Project #438489
Research Project: New Technologies and Methodologies for Increasing Quality, Marketability and Value of Food Products and Byproducts

Location: Healthy Processed Foods Research

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

Genetic variation in flavor of Prosopis mesocarp flours Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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.