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Ana Vilches
Healthy Processed Foods Research
Physical Science Technician

Phone: (510) 559-5819
Fax: (510) 559-5849

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Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Overexpression of tocopherol biosynthesis genes in guayule (Parthenium argentatum) reduces rubber, resin and argentatins content in stem and leaf tissues Reprint Icon - (Peer Reviewed Journal)
Ponciano, G.P., Dong, N., Dong, C., Breksa Iii, A.P., Vilches, A.M., Abutokaikah, M.T., McMahan, C.M., Holguin, F.O. 2024. Overexpression of tocopherol biosynthesis genes in guayule (Parthenium argentatum) reduces rubber, resin and argentatins content in stem and leaf tissues. Phytochemistry. 222:114060. https://doi.org/10.1016/j.phytochem.2024.114060.
Characterization of the proximate composition, lipid oxidation status, and mineral content of mature tree nuts from nine hazelnuts cultivars grown in the United States Reprint Icon - (Peer Reviewed Journal)
Breksa Iii, A.P., Vilches, A.M., Liang, P., Toyofuku, N., Haff, R.P. 2024. Characterization of the proximate composition, lipid oxidation status, and mineral content of mature tree nuts from nine hazelnuts cultivars grown in the United States. Journal of Food Quality. 2024. Article 1469136. https://doi.org/10.1155/2024/1469136.
IgE binding epitope mapping with TL1A tagged peptides Reprint Icon - (Peer Reviewed Journal)
Zhang, Y., Bhardwaj, S.R., Vilches, A.M., Breksa III, A.P., Lyu, S., Chinthrajah, S., Nadeau, K., Jin, T. 2022. IgE binding epitope mapping with TL1A tagged peptides. Molecular Immunology. 153:194-199. https://doi.org/10.1016/j.molimm.2022.12.001.
Texture of hot-air-dried persimmon (diospyros kaki) chips: instrumental, sensory, and consumer input for product development Reprint Icon - (Peer Reviewed Journal)
Milczarek, R.R., Woods, R., Lafond, S.I., Smith, J.L., Sedej, I., Olsen, C.W., Vilches, A.M., Breksa III, A.P., Preece, J.E. 2020. Texture of hot-air-dried persimmon (diospyros kaki) chips: instrumental, sensory, and consumer input for product development. Foods. 9(10). Article 1434. https://doi.org/10.3390/foods9101434.
Physical, microbial, and chemical quality of hot-air-dried persimmon (diospyros kaki) chips during storage Reprint Icon - (Peer Reviewed Journal)
Milczarek, R.R., Vilches, A.M., Olsen, C.W., Breksa III, A.P., Mackey, B.E., Brandl, M. 2020. Physical, microbial, and chemical quality of hot-air-dried persimmon (diospyros kaki) chips during storage. Journal of Food Quality. 2020. https://doi.org/10.1155/2020/7413689.
Nondestructive determination of the astringency of pollination-variant persimmons (Diospyros kaki) using near-infrared (NIR) spectroscopy and nuclear magnetic resonance (NMR) relaxometry Reprint Icon - (Peer Reviewed Journal)
Milczarek, R.R., Liang, P., Wong, T., Augustine, M.P., Smith, J.L., Woods, R., Sedej, I., Olsen, C.W., Vilches, A.M., Haff, R.P., Preece, J.E., Breksa, A.P. 2019. Nondestructive determination of the astringency of pollination-variant persimmons (Diospyros kaki) using near-infrared (NIR) spectroscopy and nuclear magnetic resonance (NMR) relaxometry. Postharvest Biology and Technology. 149:50-57. https://doi.org/10.1016/j.postharvbio.2018.11.006.
Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.) Reprint Icon - (Peer Reviewed Journal)
Milczarek, R.R., Woods, R., LaFond, S.I., Breksa, A.P., Preece, J.E., Smith, J., Sedej, I., Olsen, C.W., Vilches, A.M. 2017. Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.). Food Science and Nutrition. 6(1):124-136. https://doi.org/10.1002/fsn3.537.
Modification of potato steroidal glycoalkaloids with silencing RNA constructs Reprint Icon - (Peer Reviewed Journal)
McCue, K.F., Breksa III, A.P., Vilches, A.M., Belknap, W.R. 2018. Modification of potato steroidal glycoalkaloids with silencing RNA constructs. American Journal of Potato Research. 95:9-14. https://doi.org/10.1007/s12230-018-9658-9.
Sugar and organic acid content of astringent, non-astringent, and pollination variant persimmons (abstract) - (Abstract Only)
Vilches, A.M., Sedej, I., Olsen, C.W., Smith, J.L., Woods, R., Preece, J.E., Milczarek, R.R., Breksa Iii, A.P. 2017. Sugar and organic acid content of astringent, non-astringent, and pollination variant persimmons [abstract].
Characterization of the organoleptic properties, vitamin C levels and anti-oxidant contents of Californian grown persimmons (abstract) - (Abstract Only)
Sedej, I., Vilches, A.M., Olsen, C.W., Smith, J.L., Woods, R., Preece, J.E., Milczarek, R.R., Breksa Iii, A.P. 2017. Characterization of the organoleptic properties, vitamin C levels and anti-oxidant contents of Californian grown persimmons [abstract].
Adaption of Ehrlich’s Reagent to a HPLC post-column reaction system for the quantification of limonoid glucosides (abstract) - (Abstract Only)
Breksa Iii, A.P., King, D.E., Vilches, A.M. 2017. Adaption of Ehrlich’s Reagent to a HPLC post-column reaction system for the quantification of limonoid glucosides [abstract].
Reducing astringency in persimmons through processing, an approach for increasing marketability (abstract) - (Abstract Only)
Sedej, I., Woods, R., Vilches, A.M., Olsen, C.W., Preece, J.E., Milczarek, R.R., Breksa III, A.P. 2016. Reducing astringency in persimmons through processing, an approach for increasing marketability (abstract). American Chemical Society National Meeting & Exposition - Philadelphia, PA - August 21-25, 2016.
Determination of citrus limonoid glucosides by high performance liquid chromatography coupled to post-column reaction with Ehrlich’s Reagent - (Peer Reviewed Journal)
Breksa III, A.P., King, D.E., Vilches, A.M. 2015. Determination of citrus limonoid glucosides by high performance liquid chromatography coupled to post-column reaction with Ehrlich’s Reagent. Beverages. 1:70-81. doi: 10.3390/beverages1020070.
Phenolic Content of Raisin Grape Varieties and Genotypes - (Peer Reviewed Journal)
Breksa III, A.P., Takeoka, G.R., Hidalgo, M., Vilches, A.M., Vasse, J., Ramming, D.W. 2010. Phenolic Content of Raisin Grape Varieties and Genotypes. Food Chemistry. 121, 740-745.