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United States Department of Agriculture

Agricultural Research Service

Related Topics

Lisa L Dean
Market Quality and Handling Research
Food Technology

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

236-D SCHAUB HALL
NC STATE UNIVERSITY
RALEIGH , NC 276957631

Projects
Improvement and Maintenance of Flavor, Shelf Life, Functional Characteristics, and Biochemical/Bioactive Components in Peanuts, Peanut Products and Related Commodities through Improved Handling, ...
In-House Appropriated (D)
  Accession Number: 429741
Handling and Process Optimization of Roasted Peanut Shelf Life
Reimbursable Cooperative Agreement (R)
  Accession Number: 425743

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Characterization of peanuts after dry roasting, oil roasting, and blister frying -
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(2017) 520-528.
Minimizing the negative flavor attributes and evaluating consumer acceptance of chocolate fortified with peanut skin extracts -
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 -
Development of the Oleic Acid/Linoleic Acid Ratio in High-Oleic Valencia Market Type Peanuts -
An initial non-targeted analysis of the peanut seed metabolome -
An initial non-targeted analysis of the peanut seed metabolome -
Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant O/L Ratios -
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 -
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 -
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 -
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 -
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 -
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. 43:1-11.
Removal of heavy metal contamination from peanut skin extracts by waste biomass adsorption Reprint Icon -
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 -
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.) -
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 -
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 -
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 -
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 -
Maturity Effects on Contamination of High-Oleic Peanut Lots with Normal-Oleic Seeds of a Large Seeded Virginia Type Peanut Variety. -
Development of fatty acids in normal- and high- oleic virginia type peanuts -
Maturity Effects on Contamination of High-Oleic Peanut Lots with Normal-Oleic Seeds of a Large Seeded Virginia Type Peanut Variety -
Factors That Influence Properties of FOG Deposits and Their Formation in Sewer Collection Systems. -
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 -
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 -
Antioxidant and Anti-inflammatory Effects of Peanut Skin Extracts -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
Utilizing NIR to Predict Total Oil, Sugars, Fatty Acids and Tocopherols in Whole Peanut Seeds. -
Evaluation of Oil from Roasted Peanut Skins -
Assessment and Characterization of Oil from Roasted Peanut Skins -
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 -
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 -
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 -
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.
Environmental and varietal effects on the niacin content of raw and roasted peanuts -
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.
Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey products -
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 -
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 -
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 -
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 -
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 -
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 -
Peanuts, Peanut Oil and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters -
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 Reprint Icon -
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 -
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.
Chemistry and Biochemstry of Peanut Skins. Implications of Utilization -
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.
The Relationship of Initial Moistrue Content to Physical and Chemical Characteristics and Oil Uptake in Virginia-Type Peanuts -
Quantification of Niacin and Folate Contents in Peanuts -
Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins -
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 -
Roast effects on the hydrophilic and lipophilic antioxidant capacities of almonds, cashews, hazelnuts and peanuts -
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 -
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 -
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 -
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 -
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 -
Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties -
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 -
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.
Effects of Starting Moisture on Characteristics of Oil Roasted Peanut -
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.
Hydrophilic Lipophilic Antioxidant Activities of Commercially Available Peanut Flours and Peanut Seed Roasted to Differing Intensities -
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.
Phenolic Profiles and Antioxidant Activity of Extracts from Peanut Plant Parts -
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 -
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 -
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 -
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 -
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 -
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. -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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. -
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 -
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 -
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 -
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 -
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 -
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.
Last Modified: 5/2/2016
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