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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT & MAINTENANCE OF FLAVOR & SHELF-LIFE IN PEANUTS THROUGH IMPROVED HANDLING, PROCESSING AND USE OF GENETIC RESOURCES Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

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.
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.
Characterization of Folate in Peanuts - (Abstract Only)
(01-Apr-10)
Peanut Roaster Temperatures Relative to Salmonella Kill - (Abstract Only)
(01-Apr-10)
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.
Uniform Peanut Performance Tests (UPPT) for 2008: Shelling and Physical Properties - (Peer Reviewed Journal)
Sanders, T.H., Dean, L.L., Lamb, M.C. 2009. Uniform Peanut Performance Tests (UPPT) for 2008: Shelling and Physical Properties. Plant Science 152.1.118.33.
The Relationship of Initial Moistrue Content to Physical and Chemical Characteristics and Oil Uptake in Virginia-Type Peanuts - (Abstract Only)
(14-Jul-09)
Quantification of Niacin and Folate Contents in Peanuts - (Abstract Only)
(14-Jul-09)
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.
The Effect of Moisture Content on Storage Quality and Sensory Attributes of Oil Roasted Peanuts - (Abstract Only)
(06-Jun-09)
Hexaconsanoic Acid and Other Long Chain Fatty Acids in Peanut Seed Oil - (Peer Reviewed Journal)
Dean, L.L., Sanders, T.H. 2009. Hexaconsanoic Acid and Other Long Chain Fatty Acids in Peanut Seed Oil. Plant Genetic Resources: Characterization and Utilization. DOI: 10.1017/S1479262109339155.
Characterization of Sterol Oxidation Products in Two Breaded Shrimp Products - (Peer Reviewed Journal)
Dean, L.L., Fenner, G.P., Boyd, L.C. 2009. Characterization of Lipids and Their Oxidation Products in Baked or Fried Breaded Shrimp Products. Open Food Science Journal 3, 35-41.
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.
Characterization of lipids and their oxidation products in baked or fried breaded shrimp products - (Peer Reviewed Journal)
Dean, L.L., Fenner, G.P., Boyd, L.C. 2009. Characterization of lipids and their oxidation products in baked or fried breaded shrimp products. Open Food Science Journal. 3:1-7.
Profiling of Peanut Plant Material Using LC-TOFMS - (Abstract Only)
(25-Sep-08)
Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties - (Peer Reviewed Journal)
Sanders, T.H., Dean, L.L., Lamb, M.C. 2008. Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties. Plant Science.
Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties - (Other)
Lamb, M.C., Sanders, T.H. 2008. Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties. United States Department of Agriculture Technical Bulletin.
Content of some nutrients in the core of the core of the peanut germplasm collection - (Peer Reviewed Journal)
Dean, L.L., Hendrix, K., Holbrook Jr, C.C., Sanders, T.H. 2008. Content of some nutrients in the core of the core of the peanut germplasm collection. Peanut Science. 36(2):104-120.
Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts - (Peer Reviewed Journal)
Greene, J.L., Sanders, T.H., Drake, M. 2008. Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts. Journal of Agricultural and Food Chemistry 56 (17)8096-8102.
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.
Continuous Microwave Procession of Peanut Beverages - (Peer Reviewed Journal)
Sabliov, C.M., Boldor, D., Coronel, P., Sanders, T.H. Continuous microwave procession of peanut beverages. Journal of Food Processing and Preservation Research vol. 32.
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.
Genotype-by-environment interactions for seed composition traits of breeding lines in the uniform peanut performance tests - (Peer Reviewed Journal)
Isleib, T.G., Tillman, B.L., Pattee, H.E., Sanders, T.H., Hendrix, K., Dean, L.L. 2008. Genotype-by-environment interactions for seed composition traits of breeding lines in the uniform peanut performance tests. Peanut Science Vol. 35(2): 130-138.
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.
The effect of refrigerated and frozen storage on butter flavor and texture - (Peer Reviewed Journal)
Krause, A., Miracle, R.E., Sanders, T.H., Dean, L.L., Drake, M.A. 2008. The effect of refrigerated and frozen storage on butter flavor and texture. Journal of Dairy Science 91:455-465.
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).
Chemical properties and consumer perception of fluid milk from conventional and pasture-based production system - (Peer Reviewed Journal)
Crossant, A.E., Washburn, S.P., Dean, L.L., Drake, M.A. 2007. Chemical properties and consumer perception of fluid milk from conventional and pasture-based production system. Journal of Dairy Science. 90:7456. DOI: 10.3168/jds.2007-0456.
Characterization of Aroma-Active Compounds in Microwave Blanced Peanuts - (Peer Reviewed Journal)
Schirack, A.V., Drake, M.A., Sanders, T.H., Sandeep, K.P. 2007. Characterization of Aroma-Active Compounds in Microwave Blanced Peanuts. Journal of Food Science 71(9) C513-C520.
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.
Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts - (Peer Reviewed Journal)
Schirack, A.V., Sanders, T.H., Sandeep, K.P. 2007. Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts. Journal of Food Process Engineering 30(2)225-240.
Uniform Peanut Performance Tests (UPPT) for 2006: Shelling and physical properties. - (Peer Reviewed Journal)
Sanders, T.H., Dean, L.L., Lamb, M.C. 2007. Uniform Peanut Performance Tests (UPPT) for 2006: Shelling and physical properties. Plant Science.
Uniform Peanut Performance Test (UPPT) for 2006: Shelling and Physical Properties - (Other)
Lamb, M.C., Sanders, T.H. 2007. Uniform Peanut Performance Test (UPPT) for 2006: Shelling and Physical Properties. Plant Science.
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.
Characterization of flavor profiles and volitile compounds responsible for natural and artificially created fruity/fermented off-flavor in peanuts - (Abstract Only)
Greene, J.L., Sanders, T.H., Drake, M. 2007. Characterization of flavor profiles and volitile compounds responsible for natural and artificially created fruity/fermented off-flavor in peanuts. Institute of Food Technology. Abstract.
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.
Nutrient Composition of the "Core of the Core" Collection - (Proceedings)
Dean, L.L., Sanders, T.H. 2007. Nutrient Composition of the "Core of the Core" Collection. American Peanut Council Meeting.
Transglutaminase Polymerization of Peanut Proteins - (Proceedings)
Clare, D.A., Gharst, G., Sanders, T.H. 2007. Transglutaminase Polymerization of Peanut Proteins. World Congress of International Union of Food Science and 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.
Potential of Microwave Heating as a Pasteurization Method for Almonds - (Abstract Only)
Rudolph, J.L., Hendrix, K., Sanders, T.H. 2007. Potential of Microwave Heating as a Pasteurization Method for Almonds. Institute of Food Technology.
Potential of Microwave Heating as a Pasteurization Method for Almonds - (Other)
Jennifer, R., Hendrix, K., Sanders, T.H. 2007. Potential of Microwave Heating as a Pasteurization Method for Almonds. Institute of Food Technology.
Process Induced Changes in Resveratrol in Peanuts - (Other)
Dean, L.L., Sanders, T.H. 2007. Process Induced Changes in Resveratrol in Peanuts. American Chemical 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.
Nutrient Composition of the Peanut Core of the Core Collection - (Other)
Dean, L.L., Sanders, T.H., Holbrook Jr, C.C. 2007. Nutrient Composition of the Peanut Core of the Core Collection. American Peanut Research and Education Society Abstracts.
Carbonhydrate Content and Root Growth in Seeds Germinated Under Salt Stress: Implications for Seed Conditioning - (Peer Reviewed Journal)
Leatherwood, W.R., Pharr, D.M., Dean, L.L., Williamson, J.D. 2007. Carbonhydrate Content and Root Growth in Seeds Germinated Under Salt Stress: Implications for Seed Conditioning. Journal of the American Society for Horticultural Science v. 132 (6) 876-882.
Atmospheric Plasma-Enhanced Soft Hydrolysis of Southern Pine - (Proceedings)
King, M.R., Oldham, C.J., Disseler, S.J., Rebovich, M.E., Dean, L.L., Cuomo, J.J. 2004. Atmospheric Plasma-Enhanced Soft Hydrolysis of Southern Pine. American Chemical Society Abstracts.
Genotype-by-Environment Interactions for Flavor Attributes of Breeding Lines in the Uniform Peanut Performance Test - (Peer Reviewed Journal)
Isleib, T.G., Tillman, B.L., Pattee, H.E., Sanders, T.H., Hendrix, K., Dean, L.L. 2007. Genotype-by-Environment Interactions for Flavor Attributes of Breeding Lines in the Uniform Peanut Performance Test. Peanut Science. 152.1.118.33 (under downloads), (2008) 35:55-60.
Registration of 'brantley' Peanut - (Peer Reviewed Journal)
Isbeib, T.G., Price, P.W., Mozingo, R.W., Copeland, S.C., Graeber, J.B., Pattee, H., Sanders, T.H. 2006. Registration of 'brantley' peanut. Crop Science 12-0492.
Transglutaminase Polymerization of Peanut Proteins - (Peer Reviewed Journal)
Clare, D.A., Gharst, G., Sanders, T.H. 2006. Transglutaminase Polymerization of Peanut Proteins. Journal of Agricultural and Food Chemistry 55(2): 432-438.
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.
Fruity Fermented Off-flavor Distribution in Samples from Large Peanut Lots - (Peer Reviewed Journal)
Greene, J.L., Whitaker, T.B., Hendrix, K., Sanders, T.H. 2006. Fruity Fermented Off-flavor Distribution in Samples from Large Peanut Lots. Journal of Sensory Studies 22:453-461.
Effect of Feeding by a Burrower Bug, Pangaeus bilineatus (Say) (Heteroptera: Cydnidae), on Peanut Flavor and Oil Quality - (Peer Reviewed Journal)
Chapin, J.W., Sanders, T.H., Dean, L.L., Hendrix, K., Thomas, J.S. 2006. Effect of Feeding by a Burrower Bug, Pangaeus bilineatus (Say) (Heteroptera: Cydnidae), on Peanut Flavor and Oil Quality. Journal of Entomological Science 41:33-39.
The Development of a Lexicon for Frozen Vegetable Soybeans - (Peer Reviewed Journal)
Krinsky, B., Drake, M., Civille, G., Dean, L.L., Hendrix, K., Sanders, T.H. 2006. The development of a lexicon for frozen vegetable soybeans. Journal of Sensory Studies 21:644-653.
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.
Effectiveness of Category and Line Scales to Characterize Consumer Preception of Fruity Fermented Flavor in Peanuts - (Peer Reviewed Journal)
Greene, J.L., Bratka, K.J., Sanders, T.H., Drake, M. 2006. Effectiveness of category and line scales to characterize consumer preception of fruity fermented flavor in peanuts. Journal of Sensory Studies 21:146-154.
Uniform Peanut Performance Tests (UPPT) for 2005: Chemical, sensory and shelf-life properties by variety. - (Peer Reviewed Journal)
Sanders, T.H., Dean, L.L., Lamb, M.C. 2006. Uniform Peanut Performance Tests (UPPT) for 2005: Chemical, sensory and shelf-life properties by variety.. 152.1.118.33.
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 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.
Fruity Fermented off-Flavor Distribution in Samples from Large Peanut Lots - (Other)
(09-Jul-06)
Effects of Weed, Disease, and Insect Control Measures on Sensory Quality of Peanuts - (Other)
(09-Jul-06)
Impact of Microwave Blanching on the Flavor of Roasted Peanuts - (Peer Reviewed Journal)
Schirack, A.V., Drake, M., Sanders, T.H., Sandeep, K.P. 2006. Impact of microwave blanching on the flavor of roasted peanuts. Journal of Sensory Studies. 21 (4) 428-440.
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.
The Development of a Lexicon for Frozen Vegetable Soybeans - (Peer Reviewed Journal)
Krinsky, B.F., Drake, M.A., Civille, G.V., Dean, L.L., Hendrix, K., Sanders, T.H. 2006. The development of a lexicon for frozen vegetable soybeans. Journal of Sensory Studies 21(6):644-653.
Compositional and Sensory Comparison Between Normal- and High-Oleic Peanuts - (Peer Reviewed Journal)
Isleib, T.G., Pattee, H.E., Sanders, T.H., Hendrix, K., Dean, L.L. 2006. Comparisons between normal-and high- oleic peanuts with respect to seed composition factors and sensory attributes. Journal of Agricultural and Food Chemistry. 54(9):1759-1763.
Uniform Peanut Performance Tests (Uppt) 2004: Chemical, Sensory and Shelf-Life Properties - (Other)
Sanders, T.H., Dean, L.L., Butts, C.L. 2005. Uniform peanut performance tests (uppt) 2004: chemical, sensory and shelf-life properties. Miscellaneous Publishing Information Bulletin.
Registration of 'phillips' Peanut - (Other)
Isleib, T.G., Rice, P.W., Moxingo, R.W., Copeland, S.C., Graeber, J.B., Pattee, H., Sanders, T.H. 2006. Registration of 'phillips' peanut. Invention Report. 12-0491.
Effectiveness of Category and Line Scales to Characterize Consumer Perception of Fruity Fermented Flavor in Peanuts - (Peer Reviewed Journal)
Greene, J.L., Bratka, K.J., Drake, M.A., Sanders, T.H. 2005. Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts. Journal of Sensory Studies. 21:146-154.
Antioxidant Activity of Peanut Plant Tissues - (Other)
Green, R.J. 2005. Antioxidant activity of peanut plant tissues. Miscellaneous Publishing Information. pp 1-91.
Application of Color Sorting Technology for Reduction of Fruity Fermented off-Flavor and Imporvement of Flavor and Shelf Life of Roasted Peanuts. - (Other)
Mehrotra, M., Sanders, T.H. 2005. Application of color sorting technology for reduction of fruity fermented off-flavor and imporvement of flavor and shelf life of roasted peanuts. Miscellaneous Publishing Information. pp 1-152.
The Development of a Lexicon for Frozen Vegetable Soybeans and Effect of Blanching Time on Sensory and Quality Parameters of Vegetable Soybeans During Frozen Storage - (Other)
Krinsky, B., Sanders, T.H. 2005. The development of a lexicon for frozen vegetable soybeans and effect of blanching time on sensory and quality parameters of vegetable soybeans during frozen storage. Miscellaneous Publishing Information. pp. 1-97.
Improving Shelf Life of Roasted and Salted Inshell Peanuts Using High Oleic Fatty Acid Chemistry - (Peer Reviewed Journal)
Mozingo, R.W., O'Keefe, S.F., Sanders, T.H., and Hendrix, K.W. 2004. Improving shelf life of roasted and salted inshell peanuts using high oleic fatty acid chemistry. Peanut Science. 31:40-45.
Last Modified: 11/22/2014
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