Building her research program from the ground up, Resurreccion has become world-renowned in the field. She has, since, published three books widely used by the food industry and has written 130 refereed journal articles and more than 600 scientific and technical articles. She has led or co-led grant-funded projects of more than $12.5 million, and was the recipient of numerous major awards including the title of Distinguished Research Professor. .
Looking back over 23 years of food science research, Resurreccion says the projects that mean the most to her are those that have helped children and the impoverished. "The projects that have helped people who can’t help themselves are the ones that are dearest to my heart," she said.
Research that has placed Vitamin A-fortified peanut butter on store shelves, providing an affordable way to deliver Vitamin A in countries where over 35 percent of pre-school children are deficient, causing many to lose their eyesight.
A new process for peanuts that increases the amount of resveratrol, an antioxidant proven to protect against cancer, cardiovascular disease and Alzheimer's Disease. The peanuts Resurreccion modifies have up to 12.3 times as much resveratrol as red wine.
A sorting process for peanuts that reduces the level of aflatoxin, a potent carcinogen. Aflatoxin contamination is a food safety threat in countries such as Africa and South Asia. The sorting process eliminates aflatoxin from peanut products.
A new peanut beverage that contains 50 times the antioxidant capacity of blueberries. The new product has twice the antioxidant capacity of green tea.
Projects like these have immediate worldwide impact, she said, because they have direct health benefits and dramatically increase the value of peanuts. They're attracting new industries into Georgia, too, she said, because of the quantity and quality of the peanuts grow