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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » People & Locations » Lisa Dean

Lisa L Dean (PhD)
Food Science and Market Quality and Handling Research Unit
Food Technologist

Phone: (919) 515-9110
Fax: (919) 513-8023

North Carolina State University
322 Schaub Hall
RALEIGH, NC 276957624
Projects
Improvement and Maintenance of Peanuts, Peanut Products and Related Peanut Product Flavor, Shelf Life, Functional Characteristics
In-House Appropriated (D)
  Accession Number: 438432

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium - (Peer Reviewed Journal)
Mechanisms of soybean host plant resistance against Megacopta cribraria (F.) (Hemiptera: Plataspidae). Reprint Icon - (Peer Reviewed Journal)
Lahiri, S., Reisig, D.D., Dean, L.L., Reay-Jones, F.P., Greene, J.K., Carter Jr, T.E., Mian, R.M., Fallen, B.D. 2020. Mechanisms of soybean host plant resistance against Megacopta cribraria (F.) (Hemiptera: Plataspidae).. Environmental Entomology. https://doi.org/10.1093/ee/nvaa075.
Storing Shelled Peanuts in PICS Bags - (Abstract Only)
Effects of maturity on the development of oleic acid and linoleic acid in the four peanut market types Reprint Icon - (Peer Reviewed Journal)
Dean, L.L., Eickholt, C.M., Lafountain, L.J., Hendrix, K. 2020. Effects of maturity on the development of oleic acid and linoleic acid in the four peanut market types. Journal of Food Research. 9(4):1-9. https://doi.org/10.5539/jfr.v9n4p1.
Content of xylose, trehalose and L-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria Reprint Icon - (Peer Reviewed Journal)
Ucar, R.A., Perez Diaz, I.M., Dean, L.L. 2020. Content of xylose, trehalose and L-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria. Food Microbiology. 91:103454. https://doi.org/10.1016/j.fm.2020.103454.
Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced Reprint Icon - (Peer Reviewed Journal)
Toomer, O.T., Livingston, M., Wall, B., Sanders, E., Vu, T.C., Malheiros, R., Livingston, K., Carvalho, L., Ferket, P.R., Dean, L.L. 2020. Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced. Poultry Science. 99:2236-2245. https://doi.org/10.1016/j.psj.2019.11.015.
Using peanut processing waste as functional food ingredients: Maximizing value from peanuts - (Abstract Only)
Dean, L.L. 2018. Using peanut processing waste as functional food ingredients: Maximizing value from peanuts. International Conference on Foods. ICFS18, 55. Available: https://food-studies.com/assets/downloads/food/O18FinalProgram.pdf.
Peanut skin phenolic extract attenuates hyperglycemic responses in vivo and in vitro Reprint Icon - (Peer Reviewed Journal)
Christman, L.M., Dean, L.L., Allen, J.C., Feng Godinez, S., Toomer, O.T. 2019. Peanut skin phenolic extract attenuates hyperglycemic responses in vivo and in vitro. PLoS One. 14(3):e0211459. https://doi.org/10.1371/journal.pone.0214591.
Metabolite profiles of raw peanut seeds reveal differences between market-types Reprint Icon - (Peer Reviewed Journal)
Klevorn, C.M., Dean, L.L., Johanningsmeier, S.D. 2019. Metabolite profiles of raw peanut seeds reveal differences between market-types. Journal of Food Science. 84(3):397-405. https://doi.org/10.1111/1750-3841.14450.
Feeding high-oleic peanuts to layer hens enhances egg yolk color and oleic fatty acid content in shell eggs Reprint Icon - (Peer Reviewed Journal)
Toomer, O.T., Hulse-Kemp, A.M., Dean, L.L., Boykin, D.L., Ramon, M., Anderson, K.E. 2019. Feeding high-oleic peanuts to layer hens enhances egg yolk color and oleic fatty acid content in shell eggs. Poultry Science. 98:1732-1748. https://doi.org/10.3382/ps/pey531.
Targeted and non-targeted analyses of secondary metabolites in nut and seed processing Reprint Icon - (Peer Reviewed Journal)
Dean, L.L. 2018. Targeted and non-targeted analyses of secondary metabolites in nut and seed processing. European Journal of Lipid Science and Technology. Vol 120:(1700479)1-14. http://dx.doi.org/10.1002/ejlt.201700479.
Acceptability of peanut skins as a natural antioxidant in flavor coated peanuts Reprint Icon - (Peer Reviewed Journal)
Christman, L.M., Dean, L.L., Bueno-Almeida, C., Weissburg, J.R. 2018. Acceptability of peanut skins as a natural antioxidant in flavor coated peanuts. Journal of Food Science. 83(10):2571-2577. https://doi.org/10.1111/1750-3841.14323.
Registration of USDA-Max x Soja Core Set-1: Recovering 99% of wild soybean genome from PI 366122 in 17 agronomic interspecific germplasm lines Reprint Icon - (Peer Reviewed Journal)
Eickholt, D.P., Carter Jr, T.E., Taliercio, E.W., Dean, L.L., Dickey, D., Delheimer, J., Li, Z. 2019. Registration of USDA-Max x Soja Core Set-1: Recovering 99% of wild soybean genome from PI 366122 in 17 agronomic interspecific germplasm lines. Journal of Plant Registrations. 13:217-236. https://doi.org/10.3198/jpr2017.09.0059crg.
Nutritional comparison of raw, holder pasteurized and shelf-stable human milk products Reprint Icon - (Peer Reviewed Journal)
Lima, H.K., Vogel, K., Wagner-Gillespie, M., Hubble, C., Dean, L.L., Fogelman, A.D. 2018. Nutritional comparison of raw, holder pasteurized and shelf-stable human milk products. Journal of Pediatric Gastroenterology and Nutrition. 66(5):649-653. https://doi.org/10.1097/MPG.0000000000002094.
A cross-sectional study of fatty acids and brain derived neurotrophic factor (BDNF) in human milk from lactating women following vegan, vegetarian, and omnivore diets Reprint Icon - (Peer Reviewed Journal)
Perrin, M.P., Pawlak, R., Dean, L.L., Christis, A., Friend, L. 2018. A cross-sectional study of fatty acids and brain derived neurotrophic factor (BDNF) in human milk from lactating women following vegan, vegetarian, and omnivore diets. American Journal of Clinical Nutrition. pp. 1-10. https://doi.org/10.1007/s00394-018-1793-z.
Nutrient composition of raw, dry-roasted, and skin-on cashews Reprint Icon - (Peer Reviewed Journal)
Griffin, L.E., Dean, L.L. 2017. Nutrient composition of raw, dry-roasted, and skin-on cashews. Journal of Food Research. 6(6):13-28. https://doi.org/10.5539/jfr.v6n6p13.
A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting Reprint Icon - (Peer Reviewed Journal)
Klevorn, C.M., Dean, L.L. 2017. A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting. Food Chemistry. 240:1193-1200. https://doi.org/10.1016/j.foodchem.2017.08.058.
The effects of different dry roast parameters on peanut quality using an industrial, belt-type roaster simulator Reprint Icon - (Peer Reviewed Journal)
Shi, X., Dean, L.L., Sandeep, K.P., Davis, J.P., Sanders, T.H. 2017. The effects of different dry roast parameters on peanut quality using an industrial, belt-type roaster simulator. Food Chemistry. 240:974-979. https://doi:10.1111/jfpe.12498.
NuMex-02- A High oleic Valencia peanut with partial resistance to Sclerotinia blight - (Abstract Only)
Puppala, N., Burow, M.D., Chamberlin, K.D., Dean, L.L., Muitia, A., Chintu, J., Makweti, L. 2018. NuMex-02- A High oleic Valencia peanut with partial resistance to Sclerotinia blight [abstract]. In: Proceedings of the American Peanut Research and Education Society, July 11-13, 2017, Albuquerque, NM. 49:157.
Peanuts as a functional food ingredient - (Abstract Only)
Dean, L.L. 2017. Peanuts as a functional food ingredient. American Society of Agronomy. Abstract number: 187-3.
Peanuts as a functional food ingredient - (Abstract Only)
Dean, L.L. 2017. Peanuts as a functional food ingredient. American Society of Agronomy Abstracts. Abstract number 187-3. www.acsmeetings.org/future-past-meetings.
Cotyledon density measurements on valencia peanuts grown in the Southwest United States as a tool for developing food products - (Abstract Only)
Dean, L.L., Hendrix, K., Wilson, N.D., Puppala, N., Wilson, J.N., Smyth, D. 2017. Cotyledon density measurements on valencia peanuts grown in the Southwest United States as a tool for developing food products. Meeting Abstract. Vol. 49.
Peanut flavor compounds from amino acid precursors - (Abstract Only)
Dean, L.L., Klevorn, C. 2017. Peanut flavor compounds from amino acid precursors. American Peanut Research and Education Society Abstracts. Vol. 49.
Effect of kernel characteristics on color and flavor development during peanut roasting: two years of data - (Abstract Only)
Hendrix, K., Dean, L.L., Toomer, O.T. 2017. Effect of kernel characteristics on color and flavor development during peanut roasting: two years of data. Meeting Abstract. Vol. 49.
Effect of pre-roast moisture content and post roast cooling parameters on oil migration during oil roasting of peanuts - (Abstract Only)
Strasser, H.K., Dean, L.L. 2017. Effect of pre-roast moisture content and post roast cooling parameters on oil migration during oil roasting of peanuts. American Peanut Research and Education Society Abstracts. Vol. 49.
Applications of peanut skins as a functional food ingredient - (Abstract Only)
Christman, L., Dean, L.L. 2017. Applications of peanut skins as a functional food ingredient. American Peanut Research and Education Society Abstracts. Vol. 49.
Tracking of wild allele introgressions in a peanut chromosome segment substitution line population - (Abstract Only)
Gimode, D., Bertioli, S., Bertioli, D., Clevenger, J., Dean, L.L., Fonceka, D., Ozias-Akins, P. 2017. Tracking of wild allele introgressions in a peanut chromosome segement substitution line population. American Peanut Research and Education Society Abstracts. Vol. 49.
Chemical and nutritional characterization of the wrapped cashew - (Abstract Only)
Dean, L.L., Griffin, L.G. 2017. Chemical and nutritional characterization of the wrapped cashew. Meeting Abstract. Vol. 253.
Association mapping of SSR markers to sweet, bitter and roasted peanut sensory attributes in cultivated peanut - (Abstract Only)
Dean, L.L., Jiang, T., Tang, Y.Y., Dang, P.M., Wang, M.L., He, G.H., Lamb, M.C., Holbrook Jr, C.C., Ozias-Akins, P., Chen, C.C. 2017. Association mapping of SSR markers to sweet, bitter and roasted peanut sensory attributes in cultivated peanut. Meeting Abstract. Vol. 9.
Attenuated total reflectance fourier transform infrared spectroscopy for determination of long chain free fatty acid concentration in oily wastewater using the double wavenumber extrapolation technique Reprint Icon - (Peer Reviewed Journal)
Hao, Z., Malyala, D., Dean, L.L., Ducoste, J. 2017. Attenuated total reflectance fourier transform infrared spectroscopy for determination of long chain free fatty acid concentration in oily wastewater using the double wavenumber extrapolation technique. Talanta. 165:526-532. https://doi:10.1016/j.talanta.2017.01.006.
Development of a lexicon for cashew nuts - (Peer Reviewed Journal)
Griffin, L.E., Drake, M., Dean, L.L. 2017. Development of a lexicon for cashew nuts. Journal of Sensory Studies. 32:e12244.
Characterization of peanuts after dry roasting, oil roasting, and blister frying - (Peer Reviewed Journal)
Shi, X., Davis, J.P., Xia, Z., Sandeep, K.P., Sanders, T.H., Dean, L.L. 2016. Characterization of peanuts after dry roasting, oil roasting, and blister frying. LWT - Food Science and Technology. 75:520-528.
Minimizing the negative flavor attributes and evaluating consumer acceptance of chocolate fortified with peanut skin extracts - (Peer Reviewed Journal)
Dean, L.L., Klevorn, C.M., Hess, B.J. 2016. Minimizing the negative flavor attributes and evaluating consumer acceptance of chocolate fortified with peanut skin extracts. Journal of Food Science. 81(Nr. 11):S2824-S2830. doi: 10.1111/1750-3841.13533.
Kinetics of color development of peanuts during dry roasting using a batch roaster - (Peer Reviewed Journal)
Shi, X., Sandeep, K.P., Davis, J.P., Sanders, T.H., Dean, L.L. 2016. Kinetics of color development of peanuts during dry roasting using a batch roaster. Journal of Food Process Engineering. 40(3):1-9.
Development of the Oleic Acid/Linoleic Acid Ratio in High-Oleic Valencia Market Type Peanuts - (Proceedings)
An initial non-targeted analysis of the peanut seed metabolome - (Abstract Only)
An initial non-targeted analysis of the peanut seed metabolome - (Abstract Only)
Dean, L.L., Klevorn, C.M., Lamb, M.C. 2016. An initial non-targeted analysis of the peanut seed metabolome. American Peanut Research and Education Society Abstracts. Vol. 48.
Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant O/L Ratios - (Peer Reviewed Journal)
Peanut composition, flavor, and nutrition ()
Dean, L.L., Davis, J.P. 2016. Peanut composition, flavor, and nutrition. Peanuts: Genetics, Processing Utilization. pg 289-345. doi: org/10.1016/B978-1-63067-038-2.00011-3.
Peanut fatty acids and their impact on human health ()
Dean, L.L., Constanza, K.E., Davis, J.P., Sanders, T.H. 2016. Peanut fatty acids and their impact on human health. Peanuts: Bioactives and Allergens. Chapter 2:7-45.
Quantifying fat, oil, and grease deposit formation kinetics - (Peer Reviewed Journal)
Iasmin, M., Dean, L.L., Ducoste, J.J. 2015. Quantifying fat, oil, and grease deposit formation kinetics. Water Research. 88:786-795.
Utilization of Peanut Skin Extracts as Functional Food Ingredients - (Abstract Only)
Dean, L.L., White, B.L., Sanders, T.H. 2015. Utilization of Peanut Skin Extracts as Functional Food Ingredients. US-Japan Coop Pgm on Dev and Util of Natural Products Abstracts Proceedings. vol 15.
Genetic variation in the US Peanut Mini-core collection for agronomy, seed chemistry and nutrient quality traits in peanut - (Abstract Only)
Chen, C.Y., Wang, M.L., Dean, L.L., Barkley, N.L., Hagan, A., Dang, P.M., Holbrook Jr, C.C., Butts, C.L., Lamb, M.C., Sanders, T.H. 2015. Genetic variation in the US Peanut Mini-core collection for agronomy, seed chemistry and nutrient quality traits in peanut.[abstract] ASA-CSSA-SSSA Annual Meeting Abstracts. Paper No. 363-3.
Stability and Immunogenicity of Hypoallergenic Peanut Protein-Polyphenol Complexes During In Vitro Pepsin Digestion - (Peer Reviewed Journal)
Plundrich, N.J., White, B.L., Dean, L.L., Davis, J.P., Foegeding, E.A., Lila, M.A. 2015. Stability and Immunogenicity of Hypoallergenic Peanut Protein-Polyphenol Complexes During In Vitro Pepsin Digestion. Food & Function. Ill:28. doi: 10.1039/c5fo00162e 6:2145-2154.
Peanut oil stability and physical properties across a range of industrially relevant O/L ratios - (Peer Reviewed Journal)
Davis, J.P., Price, K.M., Dean, L.L., Sweigart, D.S., Cottonaro, J.M., Sanders, T.H. 2016. Peanut oil stability and physical properties across a range of industrially relevant O/L ratios. Peanut Science. 43:(1)1-11.
Removal of heavy metal contamination from peanut skin extracts by waste biomass adsorption Reprint Icon - (Peer Reviewed Journal)
Massie, B.J., Sanders, T.H., Dean, L.L. 2015. Removal of heavy metal contamination from peanut skin extracts by waste biomass adsorption. Journal of Food Process Engineering. 38:555-561.
Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium Reprint Icon - (Peer Reviewed Journal)
Yang, Z., Meng, X., Breidt, F., Dean, L.L., Arritt, F.M. 2015. Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium. Journal of Food Protection. 78(4):728-737.
The complex tale of the high oleic acid trait in peanut (Arachis hypogaea L.) - (Abstract Only)
Barkley, N.L., Klevorn, C.M., Hendrix, K., Dean, L.L. 2015. The complex tale of the high oleic acid trait in peanut (Arachis hypogaea L.). Plant and Animal Genome Conference Proceedings. Paper No. 16750.
Chemical Composition of the Essential Oils from Leaves of Edible (Arachis hypogaea L.) and Perennial (Arachis glabrata Benth.) Peanut Plants - (Peer Reviewed Journal)
Dean, L.L., Constanza, K.E., Whaley, J.D., Tallury, S.P., Sanders, T.H. 2015. Chemical Composition of the Essential Oils from Leaves of Edible (Arachis hypogaea L.) and Perennial (Arachis glabrata Benth.) Peanut Plants. Journal of Essential Oil Bearing Plants. 18:(3)605-612.
Registration of "Sugg" Peanut Reprint Icon - (Peer Reviewed Journal)
Isleib, T.G., Milla-Lewis, S.R., Copeland, S.C., Patee, H.E., Zuleta, C.M., Shew, B.B., Hollowell, J.E., Sanders, T.H., Dean, L.L., Hendrix, K., Balota, M., Chapin, J.W., Montford, W.S. 2014. Registration of "Sugg" Peanut. Journal of Plant Registrations. 9:44-52.
Microstructures of oil roasted peanuts as affected by initial moisture content - (Peer Reviewed Journal)
Dean, L.L., Miniayah, D.T., Hendrix, K., Davis, J.P., Sanders, T.H. 2014. Microstructures of oil roasted peanuts as affected by initial moisture content. International Journal of Food Sciences and Nutrition. 1(1):1-5.
Removal of Heavy Metal Contamination from Peanut Skin Extracts by Waste Biomass Adsorbents - (Abstract Only)
Maturity Effects on Contamination of High-Oleic Peanut Lots with Normal-Oleic Seeds of a Large Seeded Virginia Type Peanut Variety. - (Proceedings)
Development of fatty acids in normal- and high- oleic virginia type peanuts - (Abstract Only)
Maturity Effects on Contamination of High-Oleic Peanut Lots with Normal-Oleic Seeds of a Large Seeded Virginia Type Peanut Variety - (Abstract Only)
Factors That Influence Properties of FOG Deposits and Their Formation in Sewer Collection Systems. - (Peer Reviewed Journal)
Lasmin, M., Dean, L.L., Lappi, S.E., Ducoste, J.J. 2013. Factors That Influence Properties of FOG Deposits and Their Formation in Sewer Collection Systems.. Water Research. 49: 92-102.
ASI: Dunaliella Marine Microalgae to Drop-In Replacement Liquid Transportation Fuel - (Peer Reviewed Journal)
Wang, W., Allen, E.M., Campos, A.A., Cade, R.K., Dean, L.L., Immer, J.G., Mixson, S.M., Srirangan, S., Schreck, S., Sun, K., Thapaliya, N., Burkholder, J., Gruden, A.M., Lamb, H.H., Sederoff, H., Stikeleather, L.F., Roberts, W.L. 2013. ASI: Dunaliella Marine Microalgae to Drop-In Replacement Liquid Transportation Fuel. Journal of Environmental Progress and Sustainable Energy. Vol. 32 (4):916-925.
Continuous Production of Oils and B-Carotene from Marine Algae - (Abstract Only)
Antioxidant and Anti-inflammatory Effects of Peanut Skin Extracts - (Peer Reviewed Journal)
Lewis, W.E., Harris, G.K., Sanders, T.H., White, B.L., Dean, L.L. 2013. Antioxidant and Anti-inflammatory Effects of Peanut Skin Extracts. Food and Nutrition Sciences. 4:22-23.
Understanding the Spatial Formation and Accumulation of Fats, Oils & Grease Deposits in the Sewer Collection System - (Peer Reviewed Journal)
Dominic, C.C., Szakasits, M.E., Dean, L.L., Ducoste, J.J. 2013. Understanding the Spatial Formation and Accumulation of Fats, Oils & Grease Deposits in the Sewer Collection System. Water Science and Technology. 68.8:1830-1836.
Mechanisms of Fat, Oil and Grease (FOG) Deposit Formation in Sewer Lines - (Peer Reviewed Journal)
He, X., De Los Reyes, F.L., Leming, M.P., Dean, L.L., Lappi, S.E., Ducoste, J.J. 2013. Mechanisms of Fat, Oil and Grease (FOG) Deposit Formation in Sewer Lines. Water Research. 47:4451-4459.
Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray Dried Extracts Reprint Icon - (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.
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.
Refractive Index and Density Measurements of Peanut Oil for Determining Oleic and Linoleic Acid Contents - (Peer Reviewed Journal)
Davis, J.P., Sweigart, D.S., Price, K.M., Dean, L.L., Sanders, T.H. 2013. Refractive Index and Density Measurements of Peanut Oil for Determining Oleic and Linoleic Acid Contents. Journal of the American Oil Chemists' Society. 90(2)199-206.
Value-Added Processing of Peanut Skins: Antioxidant Capacity,Total Phenolics,and Procyanidin Content of Spray Dried Extracts - (Abstract Only)
Utilizing NIR to Predict Total Oil, Sugars, Fatty Acids and Tocopherols in Whole Peanut Seeds. - (Abstract Only)
Evaluation of Oil from Roasted Peanut Skins - (Abstract Only)
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.
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.
Influence of Bleaching on Flavor of 34% Whey Protein Concentrate and Residual Benzoic Acid Concentration in Dried Whey Proteins - (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 Proteins. Journal of Dairy Science. 94(9):4347-4359.
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.
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.
Environmental and varietal effects on the niacin content of raw and roasted peanuts - (Peer Reviewed Journal)
Dean, L.L., Whitley, M.L., Hendrix, K., Sanders, T.H. 2011. Environmental and varietal effects on the niacin content of raw and roasted peanuts. Peanut Science. 38(1):20-25.
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.
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.
Groundnut (Peanut) Oil ()
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.
Inositol metabolism and phytase activity in normal and low phytic acid soybean seed - (Peer Reviewed Journal)
Israel, D., Taliercio, E.W., Kwanyuen, P., Burton, J.W., Dean, L.L. 2011. Inositol metabolism and phytase activity in normal and low phytic acid soybean seed. Crop Science. 51:282-289.
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.
Characterization of Folate in Peanuts - (Abstract Only)
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.
Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD and LC-ESI/MS-MS - (Peer Reviewed Journal)
Truong, V., Deighton, N., Thompson, R.L., Mcfeeters, R.F., Dean, L.L., Pecota, K.V., Yencho, G. 2010. Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD and LC-ESI/MS-MS. Journal of Agriculture and Food Chemistry. 58:404-410.
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)
Quantification of Niacin and Folate Contents in Peanuts - (Abstract Only)
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.
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.
The Effect of Moisture Content on Storage Quality and Sensory Attributes of Oil Roasted Peanuts - (Abstract Only)
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.
Temperature effects on hydroponically-grown peanut carbohydrates - (Peer Reviewed Journal)
Burke, J.J., Chen, J., Rowland, D., Sanders, T.H., Dean, L.L. 2009. Temperature effects on hydroponically-grown peanut carbohydrates. Peanut Science. 36(2):150-156.
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.
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)
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. 152.1.118.33.
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.
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.
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.
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.
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. 152.1.118.33.
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.
Process Induced Changes in Resveratrol in Peanuts ()
Dean, L.L., Sanders, T.H. 2007. Process Induced Changes in Resveratrol in Peanuts. American Chemical Society Abstracts.
Nutrient Composition of the Peanut Core of the Core Collection ()
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.
Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States - (Peer Reviewed Journal)
Truong, V., McFeeters, R.F., Thompson, R.L., Dean, L.L., Shofran, B. 2007. Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States. Journal of Food Science. 72(6):C343-C349.
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.
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.
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.
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 ()
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.
COMPARISON OF PEANUT FLAVOR AND SHELF-LIFE CHARACTERISTICS OF PEANUTS FROM ARGENTINA, CHINA AND THE UNITED STATES - (Proceedings)
Sanders, T.H., Dean, L.L., Hendrix, K. 2004. Comparison of peanut flavor and shelf-life characteristics of peanuts from argentina, china and the united states. American Peanut Research and Education Society Proceedings. Vol. 36, p. 42.