Additional Campus Affiliations
Professor, Food Science and Human Nutrition
Professor, Nutritional Sciences
Affiliate, Personalized Nutrition Initiative, Carl R. Woese Institute for Genomic Biology
Professor, Center for Global Studies
Professor, Center for Latin American and Caribbean Studies
Recent Publications
Kusumah, J., Aguado Preciado, J., Yuan, J., & Gonzalez de Mejia, E. (2025). Lunasin, soluble protein concentration and profile in Glycine soja compared to Glycine max, bioaccessibility and peptides bioactivity. Food Bioscience, 68, Article 106370. https://doi.org/10.1016/j.fbio.2025.106370
Kwan, S. H., Esteves, F., Davis, E., & Gonzalez de Mejia, E. (2025). Chemical characterization and DPP IV inhibitory capacity of purified adzuki bean β-vignin digest in comparison to soybean β-conglycinin and in vitro effect of β-vignin on diabetic-related outcomes. Food chemistry, 467, Article 142285. https://doi.org/10.1016/j.foodchem.2024.142285
Castañeda-Reyes, E. D., Gonzalez-Almazán, A., Lubbert-Licón, A., Yahya, N. F., & Gonzalez de Mejia, E. (2024). Encapsulation of soybean lunasin and amaranth unsaponifiable matter in liposomes induces cell cycle arrest in an allograft melanoma mouse model. Scientific reports, 14(1), Article 27858. https://doi.org/10.1038/s41598-024-79448-2
Fonseca Hernandez, D., Mojica, L., & Gonzalez de Mejia, E. (2024). Legume-derived bioactive peptides: role in cardiovascular disease prevention and control. Current Opinion in Food Science, 56, Article 101132. https://doi.org/10.1016/j.cofs.2024.101132
Gómez-Gómez, A. L., Martínez-Ayala, A. L., Corea-Ventura, P., Stasiewicz, M. J., de Mejia, E. G., & Dávila-Ortiz, G. (2024). Green synthesis of gold nanoparticles by curcin from Jatropha curcas: Characterization and antibacterial activity. MRS Advances, 9(5), 254-258. https://doi.org/10.1557/s43580-024-00876-3