Research Project: New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

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

Techno-economic analysis of cost-competitive hard carbon production from biomass for sodium-ion batteries - (Peer Reviewed Journal)
Li, Y., Xu, Y., Cheng, Y., O'Keefe, S.F., Ogejo, J., Lin, F., Huang, H. 2025. Techno-economic analysis of cost-competitive hard carbon production from biomass for sodium-ion batteries. Bioresource Technology. 438. Article 133220. https://doi.org/10.1016/j.biortech.2025.133220.

Unraveling the physicochemical differences among Osborne protein classes via bioinformatics and AI - (Peer Reviewed Journal)
Kwon, H., Xu, Y., Xu, X., Li, Y. 2025. Unraveling the physicochemical differences among Osborne protein classes via bioinformatics and AI. Food Research International. 221. Article 117322. https://doi.org/10.1016/j.foodres.2025.117322.

Combined isochoric processes of freezing and supercooling - (Review Article)
Rubinsky, B., Bilbao-Sainz, C. 2025. Combined isochoric processes of freezing snd supercooling. NPJ Science of Food. 9. Article 184. https://doi.org/10.1038/s41538-025-00542-4.

Impact of storage temperature on the physicochemical properties and stability of oil-in-water emulsions under subzero isochoric cooling and conventional isobaric freezing - (Peer Reviewed Journal)
Atci, S., Bilbao-Sainz, C., McGraw, V.S., Williams, T.G., Wood, D.F., McHugh, T.H., Rubinsky, B. 2025. Impact of storage temperature on the physicochemical properties and stability of oil-in-water emulsions under subzero isochoric cooling and conventional isobaric freezing. Innovative Food Science and Emerging Technologies. 104. Article 104129. https://doi.org/10.1016/j.ifset.2025.104129.

Temperature controlled cryoprinting vegetarian food with modified macro- and microstructures for dysphagia - (Peer Reviewed Journal)
Lou, L., Bilbao-Sainz, C., Rubinsky, B. 2025. Temperature controlled cryoprinting vegetarian food with modified macro- and microstructures for dysphagia. ACS Food Science and Technology. 5(8):3219-3228. https://doi.org/10.1021/acsfoodscitech.5c00556.

Bioprocessed black rice bran protects mice against alcohol-induced fatty liver formation - (Peer Reviewed Journal)
Kwon, K., In, S., Lee, W.Y., Kim, J., Lee, S.J., Kim, S., Friedman, M. 2025. Bioprocessed black rice bran protects mice against alcohol-induced fatty liver formation. Food and Function. (16):6547-6559. https://doi.org/10.1039/D5FO01151E.

New functional extruded products based on corn and lentil flour formulated with winemaking by-products - (Peer Reviewed Journal)
Catacallapa, M.S., Berrios, J.D., Pan, J., Alves Buongiorno, P.L., Arribas, C., Pedrosa, M.M., Morales, P., Camara, M. 2025. New functional extruded products based on corn and lentil flour formulated with winemaking by-products. Processes. 13(6). Article 1635. https://doi.org/10.3390/pr13061635.

Pioneering nano-enabled solutions for sustainable food and agriculture - (Other)
Raliya, R., Fraceto, L.D., Mcconnell, L., Li, Q.X., Xu, Y. 2025. Pioneering nano-enabled solutions for sustainable food and agriculture. ACS Agricultural Science and Technology. 5:1189-1190. https://doi.org/10.1021/acsagscitech.5c00333.

Comparative analysis of the physicochemical properties of kafirin-enriched proteins extracted from various grain sorghums and their distillers’ grains - (Peer Reviewed Journal)
Xiao, R., Hong, S., Li, S., Zheng, Y., Wang, D., Xu, Y., Li, Y. 2025. Comparative analysis of the physicochemical properties of kafirin-enriched proteins extracted from various grain sorghums and their distillers’ grains. Sustainable Food Proteins. 3(2). Article e70010. https://doi.org/10.1002/sfp2.70010.

New gluten-free extruded snack-type products based on rice and chickpea and fortified with passion fruit skin: Extrusion cooking effect on phenolic composition, non-nutritional factors, and antioxidant properties - (Peer Reviewed Journal)
Ciudad-Mulero, M., Vega, E.N., Garcia-Herrera, P., Pedrosa, M.M., Arribas, C., Berrios, J.D., Pan, J., Camara, M., Fernandez-Ruiz, V., Morales, P. 2025. New gluten-free extruded snack-type products based on rice and chickpea and fortified with passion fruit skin: Extrusion cooking effect on phenolic composition, non-nutritional factors, and antioxidant properties. Molecules. 30(6). Article 1225. https://doi.org/10.3390/molecules30061225.

Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Olsen, C.W., Wood, D.F., McHugh, T.H., Rubinsky, B. 2025. Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability. International Journal of Dairy Technology. 78(1). Article e70003. https://doi.org/10.1111/1471-0307.70003.

Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno-functionalities, and food applications - (Review Article)
Kumar, N., Hong, S., Zhu, Y., Garay, A., Yang, J., Henderson, D., Zhang, X., Xu, Y., Li, Y. 2025. Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno-functionalities, and food applications. Comprehensive Reviews in Food Science and Food Safety. 24(2). Article e70152. https://doi.org/10.1111/1541-4337.70152.

Winemaking by-products fortification of flour formulations based on corn and lentil - (Peer Reviewed Journal)
Cotacallapa-Sucapuca, M., Berrios, J.D., Pan, J., Arribas, C., Pedrosa, M.M., Morales, P., Cámara, M. 2025. Winemaking by-products fortification of flour formulations based on corn and lentil. International Journal of Food Sciences and Nutrition. 76(3):290-303. https://doi.org/10.1080/09637486.2025.2466112.

Application of isochoric impregnation: Effect on the microbial, physicochemical parameters, and shelf life of strawberries stored under refrigeration - (Peer Reviewed Journal)
Atci, S., Bilbao-Sainz, C., Mcgraw, V., Li, J., Takeoka, G.R., McHugh, T.H., Rubinsky, B. 2025. Application of isochoric impregnation: Effect on the microbial, physicochemical parameters, and shelf life of strawberries stored under refrigeration. Foods. 14(3). Article 540. https://doi.org/10.3390/foods14030540.

Investigating the effects of freezing temperature and oil content on the physiochemical characteristics and stability of oil-in-water emulsions under isochoric freezing conditions - (Peer Reviewed Journal)
Atci, S., Bilbao-Sainz, C., McGraw, V.S., Wood, D.F., McHugh, T.H., Rubinsky, B. 2025. Investigating the effects of freezing temperature and oil content on the physiochemical characteristics and stability of oil-in-water emulsions under isochoric freezing conditions. Food Research International. 204. Article 115906. https://doi.org/10.1016/j.foodres.2025.115906.

Techno-economic analysis of producing antioxidant peptides from whole sorghum stillage - (Peer Reviewed Journal)
Liu, X., Li, Y., Xu, Y., Huang, H. 2025. Techno-economic analysis of producing antioxidant peptides from whole sorghum stillage. Food and Bioproducts Processing. 150:171-181. https://doi.org/10.1016/j.fbp.2025.01.004.

Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making - (Peer Reviewed Journal)
Mendoza Moreno, E.J., Palma-Rodriguez, H.M., Hernandez-Uribe, J.P., Soto-Simental, S., Berrios, J.D., Vargas-Torres, A. 2024. Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making. Journal of Cereal Science. 121. Article 104091. https://doi.org/10.1016/j.jcs.2024.104091.

The thermodynamic principles of isochoric freezing pressure-aided supercooling - (Peer Reviewed Journal)
Maida, A., Perez, P.A., Bilbao-Sainz, C., Rubinsky, B., Consiglio, A. 2024. The thermodynamic principles of isochoric freezing pressure-aided supercooling. Cryobiology. 118. Article 105168. https://doi.org/10.1016/j.cryobiol.2024.105168.

Isochoric impregnation of calcium to extend post-harvest shelf life of blueberries - (Peer Reviewed Journal)
McGraw, V.S., Atci, S., Powell-Palm, M.J., Rubinsky, B., Bilbao-Sainz, C. 2024. Isochoric impregnation of calcium to extend post-harvest shelf life of blueberries. ACS Food Science and Technology. 04(12):3007-3015. https://doi.org/10.1021/acsfoodscitech.4c00599.

Enzymatic production and physicochemical and functional properties of sorghum protein isolates - (Peer Reviewed Journal)
Xiao, R., Lou, H., Hu, R., Li, S., Zheng, Y., Wang, D., Xu, Y., Xu, Y., Li, Y. 2024. Enzymatic production and physicochemical and functional properties of sorghum protein isolates. International Journal of Biological Macromolecules. 283(1). Article 137421. https://doi.org/10.1016/j.ijbiomac.2024.137421.

Advancing nanotechnology in agriculture and food: a guide to writing a successful manuscript - (Other)
Raliya, R., Fraceto, L.D., Li, Q.X., Xu, Y., Osorio, C., Mcconnell, L.L., Hofmann, T. 2024. Advancing nanotechnology in agriculture and food: a guide to writing a successful manuscript. ACS Agricultural Science and Technology. 4(10):961-964. https://doi.org/10.1021/acsagscitech.4c00614.

Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties - (Peer Reviewed Journal)
Hong, S., Xiao, R., Chen, G., Zhu, Y., Garay, A., Yang, J., Xu, Y., Li, Y. 2024. Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties. Journal of Food Science. 89(10):6253-6267. https://doi.org/10.1111/1750-3841.17315.

Synergistic antimicrobial activities of aqueous extract derived from olive byproduct and their modes of action - (Peer Reviewed Journal)
Kim, Y., Zhao, H., Avena-Bustillos, R., Wang, S.C., Nitin, N. 2024. Synergistic antimicrobial activities of aqueous extract derived from olive byproduct and their modes of action. Chemical and Biological Technologies in Agriculture. 11. Article 122. https://doi.org/10.1186/s40538-024-00634-5.

Value-added processing of food legumes using extrusion technology: A review - (Peer Reviewed Journal)
Faliarizao, N., Berrios, J.D., Dolan, K.D. 2024. Value-added processing of food legumes using extrusion technology: A review. Legume Science. 6(2). Article e231. https://doi.org/10.1002/leg3.231.

Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice - (Peer Reviewed Journal)
Atci, S., McGraw, V.S., Takeoka, G.R., Wu, V.C., McHugh, T.H., Rubinsky, B., Bilbao-Sainz, C. 2024. Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice. Journal of Food Science. 89(6):3167-3182. https://doi.org/10.1111/1750-3841.17071.

Convective hot air drying of red cabbage (Brassica oleracea var. capitata rubra): Mathematical modeling, energy consumption and microstructure - (Peer Reviewed Journal)
Vega-Galvez, A., Gomez-Perez, L.S., Ah-Hen, K., Zepeda, F., Garcia-Segovia, P., Bilbao-Sainz, C., Mejias, N., Pasten, A. 2024. Convective hot air drying of red cabbage (Brassica oleracea var. capitata rubra): Mathematical modeling, energy consumption and microstructure. Processes. 12(3). Article 509. https://doi.org/10.3390/pr12030509.

Calcium impregnation during isochoric cold storage to improve postharvest preservation of fresh blueberries - (Peer Reviewed Journal)
Bilbao-Sainz, C., Mille, A., Chiou, B., Takeoka, G.R., Rubinsky, B., McHugh, T.H. 2024. Calcium impregnation during isochoric cold storage to improve postharvest preservation of fresh blueberries. Postharvest Biology and Technology. 211. Article 112841. https://doi.org/10.1016/j.postharvbio.2024.112841.

Salt reduction: Product challenges, approaches, and application of flavors - (Book / Chapter)
Wai, K., Zhong, N., Feng, Y., Xu, Y. 2024. Salt reduction: Product challenges, approaches, and application of flavors. Book Chapter. pp 197-224. https://doi.org/10.1007/978-3-031-51808-9_9.

Benefits of isochoric freezing for carrot juice preservation - (Peer Reviewed Journal)
Bilbao-Sainz, C., Olsen, C.W., Chiou, B., Rubinsky, B., Wu, V.C., McHugh, T.H. 2024. Benefits of isochoric freezing for carrot juice preservation. Journal of Food Science. 89(3):1324-1336. https://doi.org/10.1111/1750-3841.16963.

Structural and functional properties of Kabuli chickpea protein as affected by high hydrostatic pressures - (Peer Reviewed Journal)
Xu, Y., Sismour, E., Tucker, F., Rasberry, J., Zhao, W., Rao, Q., Zhao, Y., Haff, R.P., Yousuf, A., Gao, M., Chen, A. 2024. Structural and functional properties of Kabuli chickpea protein as affected by high hydrostatic pressures. ACS Food Science and Technology. 4(2):528-536. https://doi.org/10.1021/acsfoodscitech.3c00640.

Isochoric freezing to extend the shelf-life of pomegranate juice - (Peer Reviewed Journal)
Lou, L., Takeoka, G.R., Rubinsky, B., Bilbao-Sainz, C. 2024. Isochoric freezing to extend the shelf-life of pomegranate juice. Journal of Food Science. 89(3):1347-1360. https://doi.org/10.1111/1750-3841.16941.

pLM4Alg: Protein language model-based predictors for allergenic proteins and peptides - (Peer Reviewed Journal)
Du, Z., Xu, Y., Liu, C., Li, Y. 2023. pLM4Alg: Protein language model-based predictors for allergenic proteins and peptides. Journal of Agricultural and Food Chemistry. 72(1):752-760. https://doi.org/10.1021/acs.jafc.3c07143.

Effects of isochoric freezing on quality characteristics of raw bovine milk - (Peer Reviewed Journal)
Maida, A., Bilbao-Sainz, C., Karman, A.P., Takeoka, G.R., Powell-Palm, M., Rubinsky, B. 2023. Effects of isochoric freezing on quality characteristics of raw bovine milk. Foods. 12(22). Article 4150. https://doi.org/10.3390/foods12224150.

Subcritical water treatment to modify insoluble dietary fibers from brewer’s spent grain for improved functionality and gut fermentability - (Peer Reviewed Journal)
Su, X., Jin, Q., Xu, Y., Wang, H., Huang, H. 2024. Subcritical water treatment to modify insoluble dietary fibers from brewer’s spent grain for improved functionality and gut fermentability. Food Chemistry. 435. Article 137654. https://doi.org/10.1016/j.foodchem.2023.137654.

Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction - (Peer Reviewed Journal)
Gao, K., Chang, L., Xu, Y., Rao, J., Chen, B. 2023. Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction. Food Research International. 174. Article 113503. https://doi.org/10.1016/j.foodres.2023.113503.

Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates - (Peer Reviewed Journal)
Gao, K., Xu, Y., Rao, J., Chen, B. 2023. Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates. Food Chemistry. 434. Article 137486. https://doi.org/10.1016/j.foodchem.2023.137486.

Combined effect of high hydrostatic pressure and proteolytic fraction P1G10 from Vasconcellea cundinamarcensis latex against botrytis cinerea in grape juice - (Peer Reviewed Journal)
Torres-Ossandon, M., Castillo, L., Uribe, E., Bilbao-Sainz, C., Ah-Hen, K., Vega-Galvez, A. 2023. Combined effect of high hydrostatic pressure and proteolytic fraction P1G10 from Vasconcellea cundinamarcensis latex against botrytis cinerea in grape juice. Foods. 12(18). Article 3400. https://doi.org/10.3390/foods12183400.

pLM4ACE: A protein language model based predictor for antihypertensive peptide screening - (Peer Reviewed Journal)
Du, Z., Ding, X., Hsu, W., Munir, A., Xu, Y., Li, Y. 2023. pLM4ACE: A protein language model based predictor for antihypertensive peptide screening. Food Chemistry. 431. Article 137162. https://doi.org/10.1016/j.foodchem.2023.137162.

Enhancing the functional properties of plant-based protein sources through modification to their protein chemistry - (Abstract Only)

Temperature controlled cryoprinting of food for dysphagia patients - (Peer Reviewed Journal)
Lou, L., Bilbao-Sainz, C., Wood, D.F., Rubinsky, B. 2023. Temperature controlled cryoprinting of food for dysphagia patients. Innovative Food Science and Emerging Technologies. 86. Article 103362. https://doi.org/10.1016/j.ifset.2023.103362.

Characterization of California olive pomace fractions and their in vitro antioxidant and antimicrobial activities - (Peer Reviewed Journal)
Zhao, H., Kim, Y., Avena Bustillos, R.D., Nitin, N., Wang, S.C. 2023. Characterization of California olive pomace fractions and their in vitro antioxidant and antimicrobial activities. LWT - Food Science and Technology. 180. Article 114677. https://doi.org/10.1016/j.lwt.2023.114677.

UniDL4BioPep: A universal deep learning architecture for binary classification in peptide bioactivity - (Peer Reviewed Journal)
Du, Z., Ding, X., Xu, Y., Li, Y. 2023. UniDL4BioPep: A universal deep learning architecture for binary classification in peptide bioactivity. Briefings in Bioinformatics. 24(3). Article bbad135. https://doi.org/10.1093/bib/bbad135.

Production of fish analogues from plant proteins: Potential strategies, challenges, and outlook - (Peer Reviewed Journal)
Zhong, C., Feng, Y., Xu, Y. 2023. Production of fish analogues from plant proteins: Potential strategies, challenges, and outlook. Foods. 12(3). Article 614. https://doi.org/10.3390/foods12030614.

Evaluation of predrying steps, cadmium, and pesticide residues on dried powders from romaine lettuce outer and heart leaves - (Peer Reviewed Journal)
Avena Bustillos, R.D., Klausner, N.M., Milczarek, R., Terán-Cabanillas, E., Alemán-Hidalgo, D.M., McHugh, T.H. 2022. Evaluation of predrying steps, cadmium, and pesticide residues on dried powders from romaine lettuce outer and heart leaves. ACS Food Science and Technology. 3(1). Article 41-49. https://doi.org/10.1021/acsfoodscitech.2c00234.

Health benefits of high protein and dietary fiber dry-fractioned brewery spent grain fines - (Peer Reviewed Journal)
Inzunza-Soto, M., Avena Bustillos, R.D., Thai, T.T., Roman, V., Whitehill, L.J., Tam, C.C., Rolston, M.R., Aleman-Hidalgo, D.M., Teran-Cabanillas, E., Yokoyama, W.H., McHugh, T.H. 2022. Health benefits of high protein and dietary fiber dry-fractioned brewery spent grain fines. ACS Food Science and Technology. 2(12):1870-1878. https://doi.org/10.1021/acsfoodscitech.2c00255.

Novel isochoric cold storage with isochoric impregnation to improve postharvest quality of sweet cherry - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., McHugh, T.H. 2022. Novel isochoric cold storage with isochoric impregnation to improve postharvest quality of sweet cherry. ACS Food Science and Technology. 2(10):1558-1564. https://doi.org/10.1021/acsfoodscitech.2c00194.

Isochoric freezing and isochoric supercooling as innovative postharvest technologies for pomegranate preservation - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., Wu, V.C., McHugh, T.H. 2022. Isochoric freezing and isochoric supercooling as innovative postharvest technologies for pomegranate preservation. Postharvest Biology and Technology. 194. Article 112072. https://doi.org/10.1016/j.postharvbio.2022.112072.

Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes) - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., McHugh, T.H. 2022. Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes). Journal of Food Science. 87(11):4796-4807. https://doi.org/10.1111/1750-3841.16332.

Extrusion cooking effect on carbohydrate fraction in novel gluten-free flours based on chickpea and rice - (Peer Reviewed Journal)
Ciudad-Mulero, M., Vega, N., García-Herrera, P., Pedrosa, M., Arribas, C., Berrios, J.D., Cámara, M., Fernández-Ruiz, V., Morales, P. 2022. Extrusion cooking effect on carbohydrate fraction in novel gluten-free flours based on chickpea and rice. Molecules. 27(3). Article 1143. https://doi.org/10.3390/molecules27031143.

Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products - (Peer Reviewed Journal)
Thai, T.T., Avena Bustillos, R.D., Alves, P., Pan, J., Osorio-Ruiz, A., Miller, J.D., Tam, C.C., Rolston, M.R., Teran-Cabanillas, E., Yokoyama, W.H., McHugh, T.H. 2022. Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products. Applied Food Research. 2(1). Article 100052. https://doi.org/10.1016/j.afres.2022.100052.

Low-temperature vacuum drying as novel process to improve papaya (Vasconcellea pubescens) nutritional-functional properties - (Peer Reviewed Journal)
Vega-Galvez, A., Uribe, E., Pasten, A., Vega, M., Poblete, J., Bilbao-Sainz, C., Chiou, B. 2022. Low-temperature vacuum drying as novel process to improve papaya (Vasconcellea pubescens) nutritional-functional properties. Future Foods. 5. Article 100117. https://doi.org/10.1016/j.fufo.2022.100117.

Extraction, purification and In Vitro antioxidant activity evaluation of phenolic compounds in California olive pomace - (Peer Reviewed Journal)
Zhao, H., Avena Bustillos, R.D., Wang, S.C. 2022. Extraction, purification and In Vitro antioxidant activity evaluation of phenolic compounds in California olive pomace. Foods. 11(2). Article 174. https://doi.org/10.3390/foods11020174.

Dry bean proteins: Extraction methods, functionality, and application in products for human consumption - (Review Article)
Carvalho Ferreira, K., Correia Bento, J.A., Caliari, M., Zaczuk Bassinello, P., Berrios, J.D. 2021. Dry bean proteins: Extraction methods, functionality, and application in products for human consumption. Cereal Chemistry. 99(1):67-77. https://doi.org/10.1002/cche.10514.

Growth yield and health benefit of farm shrimp (Litopenaeus vannamei) fed in a pre-fattening phase with a diet based on wheat (Triticum sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima) - (Peer Reviewed Journal)
Castaneda-Ruelas, G.M., Fajardo Lopez, A.J., Berrios, J.D., Mendoza-Lopez, I.A. 2022. Growth yield and health benefit of farm shrimp (Litopenaeus vannamei) fed in a pre-fattening phase with a diet based on wheat (Triticum sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima). Veterinaria Mexico. 9. https://doi.org/10.22201/fmvz.24486760e.2022.966.

Low acrylamide flatbreads from colored corn and other flours - (Peer Reviewed Journal)
Li, X., Kahlon, T.S., Wang, S.C., Friedman, M. 2021. Low acrylamide flatbreads from colored corn and other flours. Foods. 10(10). Article 2495. https://doi.org/10.3390/foods10102495.

Extrusion processing of dry beans and pulses - (Book / Chapter)
Berrios, J.D., Losso, J.N., Albertos, I. 2021. Extrusion processing of dry beans and pulses. In: Siddiq, M., Uebersax, M.A., editors. Dry Beans and Pulses: Production, processing, and nutrition. 2nd edition. West Sussex, UK: John Wiley & Sons Ltd. p. 225-246.

Health benefits of first and second extraction drum-dried pitted olive pomace - (Peer Reviewed Journal)
Inzunza-Soto, M., Thai, T.T., Sinrod, A., Olson, D.A., Avena Bustillos, R.D., Li, X., Rolston, M.R., Wang, S.C., Teran-Cabanillas, E., Yokoyama, W.H., McHugh, T.H. 2021. Health benefits of first and second extraction drum-dried pitted olive pomace. Journal of Food Science. 86(11):4865-4876. https://doi.org/10.1111/1750-3841.15925.

Analysis of global energy savings in the frozen food industry made possible by transitioning from conventional isobaric freezing to isochoric freezing - (Peer Reviewed Journal)
Zhao, Y., Powell-Palm, M., Wang, J., Bilbao-Sainz, C., McHugh, T.H., Rubinsky, B. 2021. Analysis of global energy savings in the frozen food industry made possible by transitioning from conventional isobaric freezing to isochoric freezing. Renewable & Sustainable Energy Reviews. 151. Article 111621. https://doi.org/10.1016/j.rser.2021.111621.

Antimicrobial properties of tomato leaves, stems, and fruit and their relationship to chemical composition - (Peer Reviewed Journal)
Tam, C.C., Nguyen, K., Nguyen, D., Hamada, S., Kwon, O., Kuang, I., Gong, S., Escobar, S., Liu, M., Kim, J., Hou, T., Tam, J., Cheng, L., Kim, J., Land, K.M., Friedman, M. 2021. Antimicrobial properties of tomato leaves, stems, and fruit and their relationship to chemical composition. BMC Complementary Medicine and Therapies. 21. Article 229. https://doi.org/10.1186/s12906-021-03391-2.

Plant-based antimicrobials inactivate Listeria monocytogenes and Salmonella enterica on melons grown in different regions of the United States - (Peer Reviewed Journal)
Zhu, L., Wei, Q., Porchas, M., Brierley, P., Friedman, M., Crosby, K., Patil, B., Ravishankar, S. 2021. Plant-based antimicrobials inactivate Listeria monocytogenes and Salmonella enterica on melons grown in different regions of the United States. Food Microbiology. 101. Article 103876. https://doi.org/10.1016/j.fm.2021.103876.

Forward-osmosis watermelon juice concentrate: aroma profiling and comparison to fresh fruit and thermal concentrate - (Peer Reviewed Journal)

Extrusion process as an alternative to improve pulses products consumption. A review - (Peer Reviewed Journal)
Cotapallapa-Sucapuca, M., Vega, E.N., Maieves, H.A., Berrios, J.D., Morales, P., Fernandez-Ruiz, V., Camera, M. 2021. Extrusion process as an alternative to improve pulses products consumption. A review. Foods. 10. Article 1096. https://doi.org/10.3390/foods10051096.

Effects of isochoric freezing conditions on cut potato quality - (Peer Reviewed Journal)
Zhao, Y., Bilbao-Sainz, C., Wood, D.F., Chiou, B., Powell-Palm, M., Chen, L., McHugh, T.H., Rubinsky, B. 2021. Effects of isochoric freezing conditions on cut potato quality. Foods. 10(5). Article 974. https://doi.org/10.3390/foods10050974.

Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C - (Peer Reviewed Journal)
Arellano, S., Law, B., Friedman, M., Ravishankar, S. 2021. Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C. Food Control. 130. Article 108209. https://doi.org/10.1016/j.foodcont.2021.108209.

Antimicrobial effects of plant compounds against virulent Escherichia coli O157:H7 strains containing Shiga toxin genes in laboratory media and on romaine lettuce and spinach - (Peer Reviewed Journal)
Reyna-Granados, J.R., Joens, L.A., Law, B., Friedman, M., Ravishankar, S. 2021. Antimicrobial effects of plant compounds against virulent Escherichia coli O157:H7 strains containing Shiga toxin genes in laboratory media and on romaine lettuce and spinach. Food and Nutrition Sciences. 12:392-405. https://doi.org/10.4236/fns.2021.124030.

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti - (Peer Reviewed Journal)
Chavarria-Hernandez, S.M., Berrios, J.D., Pan, J., Alves, P.L., Palma-Rodriguez, H.M., Hernandez-Uribe, J.P., Aparicio-Saguilan, A., Vargas-Torres, A. 2021. Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.15058.

Quality of nectarines sun-dried under different climatic conditions and tray configurations - (Abstract Only)
Milczarek, R.R., Olsen, C.W., Ramirez-Gutierrez, D.M., Lleleji, K.E. 2021. Quality of nectarines sun-dried under different climatic conditions and tray configurations. Annual Meeting of the Institute of Food Technologists. Meeting Abstract.

Tiger nut (cyperus esculentus) as a functional ingredient in gluten-free extruded snacks - (Peer Reviewed Journal)
Gasparre, N., Pan, J., Da Silva Alves, P.L., Rosell, C.M., Berrios, J.D. 2020. Tiger nut (cyperus esculentus) as a functional ingredient in gluten-free extruded snacks. Foods. 9(12):1770. https://doi.org/10.3390/foods9121770.