PUBLICATIONS & PRESENTATIONs
CLICK TO VIEW ARTICLE
Pushing for Sustainability with a Social Impact
Daphna Havkin-Frenkel & Juan Guardado, The World of Food Ingredients
The Root Market Problems with Vanilla
Daphna Havkin-Frenkel. Food Ingredients First.
Biotechnology in Flavor Production
Daphna Havkin-Frenkel and Nativ Dudai
Vanilla Around The World: Challenges and New Opportunities - 2014
Daphna Havkin-Frenkel. Society of Flavor Chemists.
A deep transcriptomic analysis of pod development in the vanilla orchid (Vanilla planifolia)
Rao, X., Krom, N., Tang, Y., Widiez, T., Havkin-Frenkel, D., Belanger, F.C., Dixon, R.A., and Chen, F. (2014). BMC genomics in press
Plant Cell and Tissue Culture for the Production of Food Ingredients
Edited by T-J. Fu, G. Singh, and W. Curtis. 2012
A polymer of caffeyl alcohol in plant seeds -
Chen, F., Tobimatsu, Y., Havkin-Frenkel, D., Dixon, R.A., and Ralph, J. (2012).
Proceedings of the National Academy of Sciences USA 109, 1772-1777
Effective postharvest processing turns herbal waste into beneficial product – the case of oregano - 2011
Daphna Havkin-Frenkel, Nativ Dudai and Hans van der Mheen
Functional characterization of two new members of the caffeoyl CoA O-methyltransferase-like gene family
from Vanilla planifolia reveals a new class of plastid-localized O-methyltransferases - 2011
Thomas Widiez, Thomas G. Hartman, Nativ Dudai, Qing Yan, Michael Lawton, Daphna Havkin-Frenkel, Faith C. Belanger
Handbook of Vanilla Science and Technology - 2011
Edited by Daphna Havkin-Frenkel and Faith Belanger
Provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products.
Biotechnology Production of Vanillin - 2008
Daphna Havkin-Frenkel, IFT, New Orleans
Biotechnology in Flavor Production - 2008
Edited by Daphna Havkin-Frenkel and Faith Belanger
II International Symposium on Natural Preservatives in Food, Feed, and Cosmetics - 2008
ISHS Acta Horticulturae 778
Edited by Daphna Havkin-Frenkel, Nativ Dudai, Hans van der Mheen
Discoloration of Oregano Post-Distillation Left-Over Leaf Extract
D. Yi Jin Booth, A. Sinha, K.E. Galasso, and D. Havkin-Frenkel
Application of Plant Metabolic Engineering - 2007
Edited by R. Verpoorte, A.W. Alfermann, T.S. Johnson
Application of Metabolic Engineering to Vanillin Biosynthetic Pathways in Vanilla planifolia
Daphna Havkin-Frenkel and Faith Belanger
Vanilla: The Food of the Gods
Agro Food Industry Hi-tech, February/March 2007
Post Harvest Handling and Storage of Cured Vanilla Beans
Daphna Havkin-Frenkel and Chaim Frenkel
Evolution of novel O-methyltransferases from the Vanilla planifolia caffeic acid O-methyltransferase
Huaijun Michael Li, David Rotter, Thomas G. Hartman, Fulya E. Pak, Daphna Havkin-Frenkel and Faith C. Belanger
Plant Molecular Biology - 2006
Proceedings of the First International Symposium on Natural Preservatives in Food Systems 2006
Edited by Dr. Daphna Havkin-Frenkel, Dr. Nativ Dudai, and Dr. Chaim Frenkel
Dr. Daphna Havkin-Frenkel is an editor for the Proceedings of the First International Symposium on Natural Preservatives in Food Systems. The book has been published by ISHS and is now available. For more details, or to order a copy of the proceedings, go to www.ishs.org
Natural Preseravtives in Oregano
Dudai, N.; Segev, D.; Havkin-Frenkel, D.; Eshel, A. (2006) Genetic variation of phenolic compounds content, essential oil composition and anti oxidative activity in Israel-grown Mentha longifolia L. Published in Proceedings of the First International Symposium on Natural Preservatives in Food Systems, by ISHS
The Physics and Chemistry of Vanillin
Frenkel, C., and Havkin-Frenkel, D. Perfumer and Flavorist. Vol. 31, pg. 28-36; 2006
Daphna Havkin-Frenkel is featured in Chemical and Engineering News Magazine - 2006
Vanilla, The Proceeding of the First International Congress - 2003
The State of Vanilla
Perfumer and Flavorist, November/December 2005
Patent on the Extraction of useful component from post distillation plant material: -2005
WO/2007/075580) RECOVERY OF RESIDUAL PLANT COMPONENTS AFTER DISTILLATION OF ESSENTIAL OILS
An article by Dr. Daphna Havkin-Frenkel et. al. appears in the May issue of Perfumer and Flavorist
Chemistry and Physics of Vanillin in Personal Care Applications.
Symposium on High Function Naturals, New York, NY April 13, 2004
A hairy tissue produces vanillin.
Israel Journal of Plant Sciences Vol. 51 2003 pp. 157–159.
A unique secretory tissue produces the most important flavoring agent. Vanillin accumulates in the secretion around the seeds in the mature fruit of the vanilla orchid. A unique secretory tissue that is composed of closely packed unicellular hairs is located in the three gaps between the placentas along the central fruit cavity. These cells contain enzymes that are involved in vanillin biosyntheis and seem to be responsible for vanillin secretion.
Characterization of a multifunctional methyltransferase from the orchid Vanilla planifolia
F. E. Pak · S. Gropper · W. D. Dai · D. Havkin-Frenkel · F. C. Belanger - 2003
Patent on the production of vanillin -2003
Interrelation of curing and botany in Vanilla (Vanilla planifolia) bean. 2003
Unusual 4-hydroxybenzaldehyde synthase activity from tissue cultures of the vanilla orchid Vanilla planifolia. 3.Podstolski, A., Havkin-Frenkel, D., Malinowski, J., Blount, J.W., Kourteva, G., and Dixon, R.A. (2002). Phytochemistry 61, 611-620.