Uckoo, R. M.; Jayaprakasha, G.K; Vikram, A. and Patil, B. S. (2015). Polymethoxyflavones isolated from the peel of miaray mandarin (Citrus miaray) have biofilm inhibitory activity in Vibrio harveyi, Journal of Agricultural and Food Chemistry, 2015, 63, 7180-7189, PMID: 26140409.
Zhang, L.; Shamaladevi, N.; Jayaprakasha, G.K.; Patil, B.; and Lokeshwar, B. (2015). Polyphenol-rich extract of Pimenta dioica berries (Allspice) kills breast cancer cells by autophagy and delays growth of triple negative breast cancer in athymic mice. Oncotarget 2015, 30, 6, 16379-16395, PMID: 25945840.
Chaudhary, P. R.; Jayaprakasha, G. K., and Patil, B. S, (2015). Ethylene degreening modulates health promoting phytochemicals in Rio Red grapefruit. Food Chemistry, 188, 77-83.
Lee, E. J . Patil, B. S. ,Yoo, K. S. (2015). Antioxidants of 15 onions with white, yellow, and red colors and their relationship with pungency, anthocyanin, and quercetin. LWT Food Science and Technology. 63: 108-114.
Kim, J.; Jayaprakasha, G. K., and Patil, B. S.. (2014). Obacunone exhibits anti-proliferative and anti-aromatase activity in vitro by inhibiting the p38 MAPK signaling pathway in MCF-7 human breast adenocarcinoma cells, Biochimie,105, 36-44, PMID: 24927687.
Bae, H.; Jayaprakasha, G. K.; Crosby, K.; Yoo, K. S.; Leskovar, D. I.; Jifon, J.; Patil, B. S., (2014). Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers. Food Composition and Analysis. 33: 195-202.
Chaudhary, P. R.; Jayaprakasha, G. K.; Porat, R.; Patil, B. S. (2014). Low temperature conditioning reduces chilling injury while maintaining quality and certain bioactive compounds of ‘Star Ruby’ grapefruit. Food Chemistry 2014, 153, 243-249, PMID: 24491726.
Lee, E. J.; Nomura, N.; Patil, B. S.; Yoo, K. S. (2014). Measurement of total phenolic content in wine using an automatic Folin–Ciocalteu assay method. International Journal of Food Science & Technology 49: 2364-2372.
Patil, B. K. Crosby., D. Byrne, and K. Hirschi. (2014). The Intersection of Plant Breeding, Human Health, and Nutritional Security: Lessons Learned and Future Perspectives. HortScience., 49:116-127.
Foroudi, S., A.S. Potter, A. Stamatikos, S. Patil, F. Deyhim. (2014). Drinking Orange Juice Increases Total Antioxidant Status and Decreases Lipid Peroxidation in Adults. J. Medicinal Food. 17:612-617.
Vegetable and Fruit Improvement Center