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 Latin American and Caribbean Studies
External Links
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
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
Valdés-Alvarado, A. J., Gonzalezde Mejia, E., Singh, J., P.Yadav, M., Sharma, B. K., & Luthria, D. L. (2026). Chemical, biochemical, and metabolomic characterization of optimized fermented chickpea (Cicer arietinum L) in comparison to conventional cooking to enhance functional properties and bioaccessibility. Food chemistry, 518, Article 149513. https://doi.org/10.1016/j.foodchem.2026.149513