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

Mechanisms of Fat, Oil and Grease (FOG) Deposit Formation in Sewer Lines - (Peer Reviewed Journal)

(01-May-13)

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.

Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins - (Peer Reviewed Journal)

Hathorn, C.S., Sanders, T.H. 2012. Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins. Journal of Food Science. Vol. 77 Nr. 11: S407-S411.

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

(12-Jul-12)

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

Utilizing NIR to Predict Total Oil, Sugars, Fatty Acids and Tocopherols in Whole Peanut Seeds. - (Abstract Only)

(18-Jun-12)

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

(11-Jun-12)

Evaluation of Oil from Roasted Peanut Skins - (Abstract Only)

(08-Jun-12)

Assessment and Characterization of Oil from Roasted Peanut Skins - (Abstract Only)

Hathorn, C.S., Dean, L.L., Sanders, T.H. 2012. Assessment and Characterization of Oil from Roasted Peanut Skins. American Peanut Research and Education Society Abstracts. pg 40.

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.

Positive Effects of Converting a Food and Bioprocessing Analysis Course to an Inquiry-Guided Approach - (Peer Reviewed Journal)

Harris, G.K., Cvitkusic, S., Draut, A.S., Hathorn, C.S., Stephens, A.M., Constanza, K.E., Leonardelli, M.J., Watkins, R.H., Dean, L.L., Hentz, N.G. 2012. Positive Effects of Converting a Food and Bioprocessing Analysis Course to an Inquiry-Guided Approach. Journal of Food Science Education. Vol 11, N2 p 23-27.

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.

Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey products - (Peer Reviewed Journal)

Listiyani, M.A., Campbell, R.E., Miracle, R.E., Dean, L.L., Drake, M.A. 2011. Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey products. Journal of Dairy Science. Volume 94, Issue 9, pgs 4347-4359.

Evidence for fat, oil and grease (FOG) deposit formation mechanisms in sewer lines - (Peer Reviewed Journal)

He, X., Iasmin, M., Dean, L.L., Lappi, S., Ducoste, J.J., De Los Reyes, F.L. 2011. Evidence for fat, oil and grease (FOG) deposit formation mechanisms in sewer lines. Journal of Environmental Science and Technology. 1545(10):4385-4391.

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.

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.