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 will take you to the publication reprint.)

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. Book Chapter. 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.

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.