Projects

IMPROVEMENT & MAINTENANCE OF FLAVOR & SHELF-LIFE, FUNCTIONAL CHARACTERISTICS & BIOCHEM/BIOACTIVE PROCESS, & USE OF GENETIC/GENOMIC RESOURCE Appropriated (D)   Accession Number: 419850

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Producing biodiesel from cotton seed oil using Rhizopus oryzae ATTC #34612 whole cell biocatalysts: Culture media and cultivation period optimization - (Peer Reviewed Journal) - (28-Mar-13)

Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray Dried Extracts - (Peer Reviewed Journal)

Constanza, K.E., White, B.L., Davis, J.P., Sanders, T.H., Dean, L.L. 2012. Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray Dried Extracts. Journal of Agricultural and Food Chemistry. Vol 60, 10776-10783.

Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations - (Peer Reviewed Journal)

Mcdaniel, K.A., White, B.L., Dean, L.L., Sanders, T.H., Davis, J.P. 2012. Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations. Journal of Food Science. 104: 329-335.

Refractive Index and Density Measurements of Peanut Oil for Determining Oleic and Linoleic Acid Contents - (Peer Reviewed Journal) - (25-Sep-12)

Density and Refractive Index Measurements of Peanut Oil to Determine Oleic and Linoleic Acid Content - (Peer Reviewed Journal)

Davis, J.P., Price, K.M., Dean, L.L., Sanders, T.H. 2012. Density and Refractive Index Measurements of Peanut Oil to Determine Oleic and Linoleic Acid Content. Journal of the American Oil Chemists' Society. 90:199-206.

Value-Added Processing of Peanut Skins: Antioxidant Capacity,Total Phenolics,and Procyanidin Content of Spray Dried Extracts - (Abstract Only) - (12-Jul-12)

Value Added Processing of Aflatoxin Contaminated Peanut Meal - (Abstract Only) - (12-Jul-12)

The Potential of Enzymatic Hydrolysis to Improve Immunotherapy and Ingredient Applications of peanut flour. - (Abstract Only) - (11-Jul-12)

Hypoallergenic Edible Peanut Protein Matrix to Enable Novel Functional Food & Immunotherapy - (Abstract Only) - (20-Jun-12)

Enzymatic Hydrolysis of Peanut Flour Produces Bioactive Peptides with Reduced Allergenicity - (Abstract Only) - (11-Jun-12)

Enzymatic Hydrolysis of Peanut Flour Produces Bioactive Peptides with Reduced Allergenicity - (Abstract Only) - (06-Jun-12)

Allergenicity of Peanut Proteins is Retained Following Enzymatic Hydrolysis - (Abstract Only) - (30-Jan-12)

Characterization and Bioactivity of Hydrolysates produced from Aflatoxin Contaminated Peanut Meal - (Abstract Only) - (09-Jan-12)

Process Development for Spray Drying a Value-Added Extract from Aflatoxin Contaminated Peanut Meal - (Peer Reviewed Journal)

Oakes, A.J., White, B.L., Lamb, M.C., Sobolev, V., Sanders, T.H., Davis, J.P. 2012. Process Development for Spray Drying a Value-Added Extract from Aflatoxin Contaminated Peanut Meal. International Journal of Food Science and Technology. 48:58-66.

Kl-impregnated Oyster Shells as a Solid Catalyst for Soybean Oil Transesterificaton - (Peer Reviewed Journal)

Jairam, S., Kolar, P., Sharma-Shivappa, R., Osborne, J., Davis, J.P. 2012. Kl-impregnated Oyster Shells as a Solid Catalyst for Soybean Oil Transesterificaton. Bioresource Technology. 104: 329-335.

Potential of Spray Dried Peanut Skin Extract as a Food Ingredient with Antioxidant Properties - (Abstract Only)

Constanza, K.E., Dean, L.L., Davis, J.P., Sanders, T.H. 2011. Potential of Spray Dried Peanut Skin Extract as a Food Ingredient with Antioxidant Properties. Institute of Food Technologists. 1.

Effect of Different Time/Temperature Roast Combinations on Nutritional and Mechanical Properties of Peanuts - (Abstract Only)

2011. Effect of Different Time/Temperature Roast Combinations on Nutritional and Mechanical Properties of Peanuts. Institute of Food Technologies. 1.

Effect of Different Time/Temperature Roast Combinations on Peanut Flavor-Descriptive Sensory, Electronic Nose and Electronic Eye Characterization - (Abstract Only)

Effect of Different Time/Temperature Roast Combinations on Peanut Flavor-Descriptive Sensory, Electronic Nose and Electronic Eye Characterization. Institute of Food Technology. 1.

Value Added Processing of Peanut Meal: Enzymatic Hydrolysis to Improve Functional and Nutritional Properties of Water Soluble Extracts - (Peer Reviewed Journal)

Kane, L.E., Davis, J.P., Oakes, A.J., Dean, L.L., Sanders, T.H. 2012. Value Added Processing of Peanut Meal: Enzymatic Hydrolysis to Improve Functional and Nutritional Properties of Water Soluble Extracts. Journal of Food Biochemistry. 36 (5) 520-531.

Pilot scale production of angiotensin I-converting enzyme (ACE) inhibitory peptides from aflatoxin contaminated peanut meal - (Abstract Only)

White, B.L., Oakes, A.J., Shi, X., Price, K.M., Sanders, T.H., Davis, J.P. 2011. Pilot scale production of angiotensin I-converting enzyme (ACE) inhibitory peptides from aflatoxin contaminated peanut meal. American Chemical Society Abstracts. 1.

Groundnut (Peanut) Oil - (Book / Chapter)

Dean, L.L., Davis, J.P., Sanders, T.H. 2011. Groundnut (Peanut) Oil. In: Gunstone, F.D., editor. Vegetable Oils in Food Technology: Composition, Properties and Uses. Second Edition. West Sussex, UK:Blackwell Science. p. 225-239.

Process development and characterization of spray dried protein/peptide concentrates derived from peanut meal - (Abstract Only)

Oakes, A., Davis, J.P., Sanders, T.H. 2010. Process development and characterization of spray dried protein/peptide concentrates derived from peanut meal. Institute of Food Technology.

Quantification of Peanut and Oilseed Texture as a Function of Processing - (Abstract Only)

Davis, J.P., Price, K.M., Dean, L.L., Smyth, D., Drake, M., Sanders, T.H. 2010. Quantification of Peanut and Oilseed Texture as a Function of Processing. American Peanut Research and Education Society Abstracts.

Quantification of Peanut and Oilseed Texture as a Function of Processing - (Abstract Only)

Davis, J.P., Price, K.M., Dean, L.L., Smyth, D., Drake, M., Sanders, T.H. 2010. Quantification of Peanut and Oilseed Texture as a Function of Processing. American Peanut Research and Education Society Abstracts.

TEXTURE PROFILES OF PEANUT PASTES ENHANCED WITH PEANUT SEED COATS - (Abstract Only)

Hathorn, C.S., Davis, J.P., Sanders, T.H. 2010. TEXTURE PROFILES OF PEANUT PASTES ENHANCED WITH PEANUT SEED COATS. MANRRS Poster Day.

Value Added Processing of Aflatoxin Contaminated Peanut Meal: Aflatoxin Sequestration During Protein Extraction - (Peer Reviewed Journal)

Seifert, L.E., Davis, J.P., Dorner, J.W., Jaynes, W.F., Zartman, R.E., Sanders, T.H. 2010. Value Added Processing of Aflatoxin Contaminated Peanut Meal: Aflatoxin Sequestration During Protein Extraction. Journal of Agricultural and Food Chemistry. 58(9):5625-5632.

Peanuts, Peanut Oil and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters - (Peer Reviewed Journal)

Stephens, A.M., Dean, L.L., Davis, J.P., Osborne, J.A., Sanders, T.H. 2010. Peanuts, Peanut Oil and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters. Journal of Food Science. 75(4):H116-H122.

Roast Effects on Mechnical and Sensory Texture Attributes of Peantus, Almonds, Hazelnuts and Cashews - (Abstract Only)

Davis, J.P., Price, K.M., Smyth, D., Drake, M.A., Sanders, T.H. 2009. Roast Effects on Mechnical and Sensory Texture Attributes of Peantus, Almonds, Hazelnuts and Cashews. American Chemical Society Abstracts. Washington, DC August 17-20, 2009.

Chemistry and Biochemstry of Peanut Skins. Implications of Utilization - (Abstract Only)

Dean, L.L., Davis, J.P., Lewis, W.E., Sanders, T.H. 2009. Chemistry and Biochemstry of Peanut Skins. Implications of Utilization. American Peanut Research and Education Society Abstracts.

Addition of Astra-Ben 20 to Sequester Aflatoxin During Protein Extraction of Contaminated Peanut Meal - (Abstract Only)

Seifert, L.E., Sanders, T.H., Davis, J.P. 2009. Addition of Astra-Ben 20 to Sequester Aflatoxin During Protein Extraction of Contaminated Peanut Meal. American Peanut Research and Education Society Abstracts.

Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins - (Peer Reviewed Journal)

Davis, J.P., Dean, L.L., Price, K.M., Sanders, T.H. 2009. Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. Food Chemistry. 119 (2) 539-547.

Roast effects on the hydrophilic and lipophilic antioxidant capacities of almonds, cashews, hazelnuts and peanuts - (Abstract Only)

Davis, J.P., Price, K.M., Smyth, D., Dean, L.L., Sanders, T.H. 2009. Roast effects on the hydrophilic and lipophilic antioxidant capacities of almonds, cashews, hazelnuts and peanuts. Institute of Food Technology. Abstract.

Comparisons of biodiesel produced from unrefined oils of different peanut cultivars - (Peer Reviewed Journal)

Davis, J.P., Geller, D., Faircloth, W.H., Sanders, T.H. 2009. Comparisons of biodiesel produced from unrefined oils of different peanut cultivars. Journal of the American Oil Chemists' Society 86:353-361.

Hydrophilic Lipophilic Antioxidant Activities of Commercially Available Peanut Flours and Peanut Seed Roasted to Differing Intensities - (Abstract Only)

Davis, J.P., Price, K.M., Dean, L.L., Sanders, T.H. 2008. Hydrophilic Lipophilic Antioxidant Activities of Commercially Available Peanut Flours and Peanut Seed Roasted to Differing Intensities. American Peanut Research and Education Society Abstracts.

Effects of Starting Moisture on Characteristics of Oil Roasted Peanut - (Proceedings)

Dean, L.L., Davis, J.P., Hendrix, K., Debruce, M.W., Sanders, T.H. 2008. Effects of Starting Moisture on Characteristics of Oil Roasted Peanut. American Peanut Research and Education Society Proceedings.

Protein Hydrolysis of Defatted Peanut Meal to Improve Nutritional and Functional Properties - (Abstract Only)

Seifert, L.E., Davis, J.P., Sanders, T.H. 2008. Protein Hydrolysis of Defatted Peanut Meal to Improve Nutritional and Functional Properties.Institute of Food Technologists #007-09.

Nanoceria as Antioxidant: Synthesis and Biomedical Applications - (Peer Reviewed Journal)

Karakoti, A.S., Monteiro-Riviere, N.A., Aggarwal, R., Davis, J.P., Narayan, R.J., Self, W.T., Mcginnis, J., Seal, S. 2008. Nanoceria as Antioxidant: Synthesis and Biomedical Applications. JOM: The Member Journal of TMS 60:(3) 33-37.

Phenolic Profiles and Antioxidant Activity of Extracts from Peanut Plant Parts - (Peer Reviewed Journal)

Dean, L.L., Davis, J.P., Shofran, B.G., Sanders, T.H. 2008. Phenolic Profiles and Antioxidant Activity of Extracts from Peanut Plant Parts. Open Natural Product Journal. Vol. 1:1-6.

Phenolic profiles and antioxidant activity of extracts from peanut parts - (Peer Reviewed Journal)

Dean, L.L., Davis, J.P., Shofran, B.G., Sanders, T.H. 2008. Phenolic profiles and antioxidant activity of extracts from peanut parts. Journal of Natural Products 1:1-6.

Physical and Chemical Characterizations of Normal and High-Oleic Oils from Nine Commercial Cultivars of Peanut - (Peer Reviewed Journal)

Davis, J.P., Dean, L.L., Faircloth, W.H., Sanders, T.H. 2008. Physical and Chemical Characterizations of Normal and High-Oleic Oils from Nine Commercial Cultivars of Peanut. Journal of the American Oil Chemists' Society. 85 (3) 235-243.

The Effects of Roast Intensity on the Texture of Peanut Paste - (Abstract Only)

Pizarro-Rios, A., Sanders, T.H., Davis, J.P. 2007. The Effects of Roast Intensity on the Texture of Peanut Paste. Annual Biomedical Research Conference for Minority Students(Abstract).

Liquid to Semisolid Rheological Transition of Normal and High-Oleic Peanut Oils Upon Cooling to Refrigeration Temperatures - (Peer Reviewed Journal)

Davis, J.P., Sanders, T.H. 2007. Liquid to Semisolid Rheological Transition of Normal and High-Oleic Peanut Oils Upon Cooling to Refrigeration Temperatures. Journal of the American Oil Chemists' Society vol. 84 No. 11 pg 979-987.

Interfacial Properties of Raw and Roasted Peanut Oils as Related to Emulsification - (Abstract Only)

Davis, J.P., Sanders, T.H. 2007. Interfacial Properties of Raw and Roasted Peanut Oils as Related to Emulsification. American Chemical Society Abstracts.

The Effects of Transglutaminase on the Functional Properties of Peanut Flour Dispersions Containing Casein - (Abstract Only)

Gharst, G., Clare, D., Davis, J.P., Sanders, T.H. 2007. The Effects of Transglutaminase on the Functional Properties of Peanut Flour Dispersions Containing Casein. Institute of Food Technology.

Comparisons of Biodiesel Produced from Oils of Various Peanut Cultivars - (Abstract Only)

Davis, J.P., Geller, D., Faircloth, W.H., Sanders, T.H. 2007. Comparisons of Biodiesel Produced from Oils fo Various Peanut Cultivars. American Peanut Research and Education Society Abstracts.

Evaluation of Peanut Cultivars for Suitability in Biodiesel Production Systems. - (Abstract Only)

Faircloth, W.H., Rowland, D., Lamb, M.C., Davis, J.P. 2007. Evaluation of Peanut Cultivars for Suitability in Biodiesel Production Systems.. American Peanut Research and Education Society Abstracts.

The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions - (Peer Reviewed Journal)

Gharst, G., Clare, D.A., Davis, J.P., Sanders, T.H. 2007. The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions. Journal of Food Science and Technology 72(7):C369-C375.

SOME RHEOLOGICAL PROPERTIES OF AQUEOUS PEANUT FLOUR DISPERSIONS - (Peer Reviewed Journal)

Davis, J.P., Gharst, G.A., Sanders, T.H. 2006. Some rheological properties of aqueous peanut flour dispersions. Journal of Texture Studies. 38(2): 253-272.

Transglutaminase Effects of the Rheological Characteristics of Peanut Flour Dispersions - (Proceedings)

Gharst, G., Clare, D.A., Davis, J.P., Sanders, T.H. 2006. Transglutaminase Effects of the Rheological Characteristics of Peanut Flour Dispersions. World Congress of International Union of Food Science and Technology.

RHEOLOGICAL AND DENSITY CHARACTERIZATION OF PEANUT OILS FOR BIODIESEL APPLICATIONS - (Abstract Only)

Davis, J.P., Dean, L.L., Holbrook Jr, C.C., Faircloth, W.H., Sanders, T.H. 2007. Rheological and density characterization of peanut oils for biodiesel applications. American Peanut Research and Education Society Abstracts.

PHENOLIC COMPOUNDS IN PEANUT PLANT PARTS - (Abstract Only)

Dean, L.L., Davis, J.P., Sanders, T.H. 2006. Phenolic compounds in peanut plant parts. American Peanut Research and Education Society Abstracts.

Rheological Properties of Aqueous Peanut Flour Dispersions - (Abstract Only)

Davis, J.P., Gharst, G., Sanders, T.H. 2006. Rheological Properties of Aqueous Peanut Flour Dispersions. Institute of Food Technology.