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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: Improved Utilization of Ag. Products Through Identification of Nitrogen-Containing Bioactive Components Important to Quality & Human Health

Location: Healthy Processed Foods Research

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

Metabolomic analysis of citrus infection by Candidatus Liberibacter reveals insight into pathogenicity     Reprint Icon - (Peer Reviewed Journal)
Slisz, A., Breksa III, A.P., Mishchuk, D.O., Mccollum, T.G., Slupsky, C.M. 2012. Metabolomic analysis of citrus infection by Candidatus Liberibacter reveals insight into pathogenicity. Journal of Proteome Research. DOI: abs/10.1021/pr300350x.
Fertilization and pesticides affect mandarin orange nutrient composition     Reprint Icon - (Peer Reviewed Journal)
Zhang, X., Breksa III, A.P., Mishchuk, D.0., Fake, C., O'Mahony, M.A., Slupsky, C.M. 2012. Fertilization and pesticides affect mandarin orange nutrient composition. Food Chemistry. 134:1020-1024. DOI: 10.1016/j.foodchem.2012.02.218.
Quantitative determination of major polyphenol constituents in pomegranate products     Reprint Icon - (Peer Reviewed Journal)
Qu, W., Breksa III, A.P., Pan, Z. 2011. Quantitative determination of major polyphenol constituents in pomegranate products. Food Chemistry. 132:1585-1591. DOI: 10.1016/j.foodchem.2011.11.106.
Limonoid content of sour orange varieties     Reprint Icon - (Peer Reviewed Journal)
Breksa III, A.P., Khan, T., Zukas, A.A., Hidalgo, M., Lee-Yuen, M.S. 2011. Limonoid content of sour orange varieties. Journal of the Science of Food and Agriculture. 91(6): 1789-1794. doi: 10.1002/jsfa.4383.
Elevation, rootstock, and soil depth affect the nutritional quality of mandarin oranges     Reprint Icon - (Peer Reviewed Journal)
Zhang, X., Breksa Iii, A.P., Mishchuk, D.O., Slupsky, C.M. 2011. Elevation, rootstock, and soil depth affect the nutritional quality of mandarin oranges. Journal of Agriculture and Food Chemistry. 59(1):2672–2679.
Last Modified: 7/31/2014
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