Talcott, Stephen individual record
Professor and Associate Department Head

Dr. Talcott's research is focused on phytochemicals in fruits and vegetables, antioxidant stability and assessment, postharvest retention, beverage processing and value-added products. Intake of compounds such as phenolic acids, flavonoids, anthocyanins, procyanidins, carotenoids, tocopherols and ascorbic acid are suggested to have an inverse association with the risk of certain cancers and diseases. These compounds are investigated as antioxidants, enzyme inhibitors, and bioactive agents and changes in their concentration and activity are investigated following postharvest handling and processing. Current investigations include phytochemical identification, quantification and stability in tropical and subtropical fruits and vegetables including acai, mango, guava, passion fruit, grapes. As well as peanuts, strawberries, bell peppers and food-grade botanicals.

education and training
selected publications
Academic Articles102
  • Talcott, S. T., & Krenek, K. A. (2012). Analysis Methods of Ellagitannins. Analysis of Antioxidant-Rich Phytochemicals. (pp. 181-205). Wiley-blackwell.
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  • Talcott, S. T. (2007). Chemical components of berry fruits. Berry Fruit: Value-Added Products for Health Promotion. (pp. 51-72).
Conference Papers12
chaired theses and dissertations
First Name
Last Name
mailing address
Texas A&M University; Nutrition & Food Science; 2253 TAMU
College Station, TX 77843-2253