Latest Publications

Latest Publications

Below is a list of links to selected publications. If the manuscript you are looking for is not listed, please let us know and we will be happy to send it.

Johnson, Rebecca L., and Alyson E. Mitchell. "Reducing Phenolics Related to Bitterness in Table Olives." Journal of food quality 2018 (2018).

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Kim, Inhwan, Kyung‐Hyung Ku, Moon‐Cheol Jeong, Sang Seop Kim, Alyson E. Mitchell, and Jihyun Lee. "A comparison of the chemical composition and antioxidant activity of several new early‐to mid‐season apple cultivars for a warmer climate with traditional cultivars." Journal of the Science of Food and Agriculture (2019).

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Eun-Sun Hwang, Gail M. Bornhorst, Patricia I. Oteiza, and Alyson E. Mitchell. "Assessing the fate and bioavailability of glucosinolates in kale (Brassica oleracea) using simulated human digestion and Caco-2 cell uptake models." Journal of agricultural and food chemistry 67, no. 34 (2019): 9492-9500.

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Ellena S. King, Dawn M. Chapman, Kathleen Luo, Steve Ferris, Guangwei Huang, and Alyson E. Mitchell. "Defining the Sensory Profiles of Raw Almond (Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties." Journal of agricultural and food chemistry 67, no. 11 (2019): 3229-3241.

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Lillian M. Franklin, and Alyson E. Mitchell. "Review of the Sensory and Chemical Characteristics of Almond (Prunus dulcis) Flavor." Journal of agricultural and food chemistry 67, no. 10 (2019): 2743-2753.

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Lianna Y. Lee, and Alyson E. Mitchell. "Determination of d‐myo‐inositol phosphates in ‘activated’raw almonds using anion‐exchange chromatography coupled with tandem mass spectrometry." Journal of the science of food and agriculture99, no. 1 (2019): 117-123.

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Rebecca Johnson, and Alyson E. Mitchell. "Use of Amberlite Macroporous Resins To Reduce Bitterness in Whole Olives for Improved Processing Sustainability." Journal of agricultural and food chemistry 67, no. 5 (2019): 1546-1553.

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Rebecca Johnson, Eleni Melliou, Jerry Zweigenbaum, and Alyson E. Mitchell. "Quantitation of oleuropein and related phenolics in cured Spanish-style green, California-style black ripe, and Greek-style natural fermentation olives." Journal of agricultural and food chemistry 66, no. 9 (2018): 2121-2128.

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Lillian M. Franklin, Ellena S. King, Dawn Chapman, Nadia Byrnes, Guangwei Huang, and Alyson E. Mitchell. "Flavor and acceptance of roasted California almonds during accelerated storage." Journal of agricultural and food chemistry 66, no. 5 (2018): 1222-1232.

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Kafkas, Nesibe Ebru, Müberra Kosar, Ayşe Tülin Öz, and Alyson E. Mitchell. "Advanced Analytical Methods for Phenolics in Fruits." Journal of Food Quality 2018 (2018).

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Luo, K. K., D. A. Kim, K. C. Mitchell-Silbaugh, G. Huang, and A. E. Mitchell. "Comparison of amygdalin and benzaldehyde levels in California almond (Prunus dulcis) varietals." In VII International Symposium on Almonds and Pistachios 1219, pp. 1-8. 2017.

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Suthawan Charoenprasert, Jerry A. Zweigenbaum, Gong Zhang, and Alyson E. Mitchell. "The Influence of pH and Sodium Hydroxide Exposure Time on Glucosamine and Acrylamide Levels in California‐Style Black Ripe Olives." Journal of food science 82, no. 7 (2017): 1574-1581.

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Charoenprasert Suthawan and Alyson E. Mitchell. "18 Improving the quality of processed olives: acrylamide in Californian table olives." Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing (2017): 353.

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Lillian M. Franklin, Dawn M. Chapman, Ellena S. King, Mallory Mau,Guangwei Huang, and Alyson E. Mitchell. Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life. J. Agric. Food Chem., 2017

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Jihyun Lee a, Bronte Lee Shan Chan b, Alyson E. Mitchell. Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS). Food Chemistry 215 (2017) 301–310.

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