Additional Campus Affiliations
Professor, Food Science and Human Nutrition
Professor, Nutritional Sciences
Professor, Center for Latin American and Caribbean Studies
Recent Publications
Kusumah, J., Yuan, J., & Gonzalez de Mejia, E. (2026). Proteins and lunasin from Glycine soja inhibited inflammation by activating the Hippo pathway through phosphorylation of YAP1 kinase. Food and Function, 17(3), 1531-1549. https://doi.org/10.1039/d5fo02971f
Liu, X., Fonseca-Hernandez, D., & Gonzalez de Mejia, E. (2026). Bioprocessing of common bean (Phaseolus vulgaris L.) by fermentation: Effects on protein, fiber, and flavor. Journal of Functional Foods, 144, Article 107425. https://doi.org/10.1016/j.jff.2026.107425
Nemzer, B., Al-Taher, F., Abshiru, N., & de Mejia, E. (2026). Coffee and Coffee By-Products as Multifunctional Foods and Ingredients. Annual Review of Food Science and Technology, 17(1), 133-154. https://doi.org/10.1146/annurev-food-052924-114847
Ribeiro, E., Cardines, P. H. F., de Mejía, E. G., & de Souza Rocha, T. (2026). Action of serine, cysteine, and aspartate proteases during optimized chickpea germination improved the generation of bioactive peptides. Food Research International, 233, Article 118886. https://doi.org/10.1016/j.foodres.2026.118886
Strauch, R. C., Bennett, A. E., Valdés-Alvarado, A. J., Castañeda-Reyes, E. D., Arballo, J. R., De Mejia, E. G., Valacchi, G., & Lila, M. A. (2026). Phenolic Acid Metabolites Generated via Lactic Acid Bacteria Fermentation of Wild Blueberries: Comparison to Circulating Gut-Derived Metabolites from Endogenous Fermentation. Journal of Agricultural and Food Chemistry, 74(17), 13687-13701. https://doi.org/10.1021/acs.jafc.6c01674