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Sensory Properties of Foods
item Dietary supplementation with peanut skin polyphenolic extracts (PSPE) reduces hepatic lipid and glycogen stores in mice fed an atherogenic diet (Mar 2019)
item Measuring dielectric properties for sensing foreign material in peanuts (Mar 2019)
item Metabolite profiles of raw peanut seeds reveal differences between market-types (Feb 2019)
item A comprehensive review of the value-added uses of peanut(Arachis hypogaea) skins and by-products (Dec 2018)
item Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage (Nov 2018)
item Inactivation Kinetics of Salmonella typhimurium and Staphylococcus aureus in different media by dielectric barrier discharge non-thermal plasma (Oct 2018)
item Wax oleogels (Oct 2018)
item Immersion-free, single-pass, commercial fresh-cut produce washing system: an alternative to traditional flume processing (Sep 2018)
item Acceptability of peanut skins as a natural antioxidant in flavor coated peanuts (Sep 2018)
item Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system (Aug 2018)
item An entrapped metal-organic framework system for controlled release of ethylene (Aug 2018)
item Relationship between the white striping and woody breast myopathies in broiler breast fillets (Aug 2018)
item Sensory texture analysis of marinated and non-marinated wooden breast fillet portions (Aug 2018)
item Development of new food products using oleogels (Aug 2018)
item Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets (Jul 2018)
item Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products (Jul 2018)
item Relationship between the woody breast and white striping myopathies in broiler breast meat (Jul 2018)
item Factors affecting antioxidant activity of amino acids for frying (Jul 2018)
item Descriptive sensory analysis of marinated and non-marinated woody breast fillet portions (Jul 2018)
item Marination and cooking performance of portioned broiler breast fillets with the woody breast condition (Jul 2018)
item The wooden breast condition results in surface discoloration of cooked broiler pectoralis major (Jul 2018)
item A novel chlorine-sensing chip for probing sanitizer diffusion into simulated produce cracks and crevices (May 2018)
item Natural wax oleogels-A method to prevent oxidation of fish oil (May 2018)
item Properties of oleogels formed with high-stearic soybean oils and sunflower wax (May 2018)
item Fusion of spectra and texture data of hyperspectral imaging for the prediction of the water-holding capacity of fresh chicken breast filets (Apr 2018)
item Oxidation of fish oil oleogels formed by natural waxes in comparison with bulk oil (Mar 2018)
item Effect of par frying on composition and texture of breaded and battered catfish (Mar 2018)
item Consumer preference and physicochemical evaluation of organically grown melon (Mar 2018)
item Consumer preference and physicochemical evaluation of muskmelon grown under organic production in Maryland (Mar 2018)
item Modified-atmosphere packaging for nonthermal processing of food – high CO2 package for fresh meat and produce (Feb 2018)
item Descriptive texture analyses of cooked broiler breast fillets with the wooden condition after fresh and frozen storage (Feb 2018)
item Visible and near-infrared hyperspectral imaging for cooking loss classification of fresh broiler breast fillets (Feb 2018)
item Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging (Jan 2018)
item Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips (Jan 2018)
item Impact of chitosan application technique on refrigerated catfish fillet quality (Dec 2017)
item Disinfection of fresh chicken breast fillets with in-package atmospheric cold plasma: effect of treatment voltage and time (Nov 2017)
item Peanuts as a functional food ingredient (Oct 2017)
item Commercialization opportunities of oleogels for functional foods (Oct 2017)
item Peanuts as a functional food ingredient (Oct 2017)
item Advanced materials interfaces (Oct 2017)
item Assessment of juiciness intensity of cooked chicken pectoralis major (Oct 2017)
item Nutrient composition of raw, dry-roasted, and skin-on cashews (Sep 2017)
item Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat (Sep 2017)
item Effect of the woody breast condition on the color characteristics of cooked broiler breast meat (Sep 2017)
item Influence of the woody breast condition on the marination and quality of intact and portioned broiler breast fillets. (Sep 2017)
item A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting (Aug 2017)
item Marination and meat quality of intact and portioned broiler breast fillets with the woody breast condition (Aug 2017)
item In-package cold plasma treatment of raw meat (Aug 2017)
item Development of new antioxidant systems for frying oil and omega-3 oils (Aug 2017)
item The effects of different dry roast parameters on peanut quality using an industrial, belt-type roaster simulator (Jul 2017)
item Developments in our understanding of water-holding capacity (Jul 2017)
item Prediction of quality attributes of chicken breast fillets by using Vis/NIR spectroscopy combined with factor analysis method (Jul 2017)
item Predicting water-holding capacity of intact chicken broiler breast fillets with Vis/NIR spectroscopy (Jul 2017)
item Application of VNIR hyperspectral imaging for non-destructive prediction of pH, color, and drip loss of chicken breast fillets (Jul 2017)
item The woody breast condition affects the surface color of cooked broiler breast fillets (Jul 2017)
item Relationships between instrumental texture measurements and subjective woody breast condition scores (Jul 2017)
item Woody breast affects the marination and cooking performance of portioned broiler breast fillets (Jul 2017)
item Electrical impedance spectroscopy for quality assessment of meat and fish: A review on basic principles, measurement methods, and recent advances (Jul 2017)
item Applications of peanut skins as a functional food ingredient (Jul 2017)
item Tracking of wild allele introgressions in a peanut chromosome segment substitution line population (Jul 2017)
item Cotyledon density measurements on valencia peanuts grown in the Southwest United States as a tool for developing food products (Jul 2017)
item Peanut flavor compounds from amino acid precursors (Jul 2017)
item Effect of kernel characteristics on color and flavor development during peanut roasting: two years of data (Jul 2017)
item Effect of pre-roast moisture content and post roast cooling parameters on oil migration during oil roasting of peanuts (Jul 2017)
item Nutritional chemistry of the peanut (Arachis hypogaea) (Jun 2017)
item Properties of organogels of high stearic soybean oil (Jun 2017)
item Organogel as an approach to protect omega-3 oils from oxidation (Jun 2017)
item Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat (Jun 2017)
item Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition (Jun 2017)
item Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water (May 2017)
item The NMR analysis of frying oil: a very reliable method for assessment of lipid oxidation (May 2017)
item Physical properties of beeswax, sunflower wax, and candelilla wax mixtures and organogels (May 2017)
item Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat (Apr 2017)
item Predicting color traits of intact broiler breast fillets using visible and infrared-light (Apr 2017)
item The woody breast condition affects texture characteristics of both raw and cooked chicken breast meat (Apr 2017)
item Chemical and nutritional characterization of the wrapped cashew (Apr 2017)
item 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 (Apr 2017)
item Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging (Mar 2017)
item Association mapping of SSR markers to sweet, bitter and roasted peanut sensory attributes in cultivated peanut (Mar 2017)
item Woody breast condition in broiler breast meat (Mar 2017)
item Application of differential pulse voltammetry to determine the efficiency of stripping tocopherols from commercial fish oil (Mar 2017)
item Advances in NMR Spectroscopy for Lipid Oxidation Assessment (Mar 2017)
item Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets (Feb 2017)
item Shell thickness-dependent antibacterial activity and biocompatibility of gold@silver core–shell nanoparticles (Feb 2017)
item Oil-structuring characterization of natural waxes in canola oil oleogels: Rheological, thermal, and oxidative properties (Feb 2017)
item Development of a lexicon for cashew nuts (Feb 2017)
item Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization (Jan 2017)
item Measurement of soy contents in ground beef using near-infrared spectroscopy (Jan 2017)
item Gender and dose dependent ovalbumin induced hypersensitivity responses in murine model of food allergy (Jan 2017)
item Gender and dose dependent ovalbumin induced hypersensitivity responses in murine model of food allergy (Jan 2017)
item Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root (Jan 2017)
item Reliability of ^1^H NMR analysis for assessment of lipid oxidation at frying temperatures (Jan 2017)
item Nutrition education and promotion in the U.S (Dec 2016)
item Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets (Dec 2016)
item Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties (Nov 2016)
item New antioxidants and antioxidant systems for improvement of the stability of vegetable oils and fish oils (Nov 2016)
item Antioxidant activity of amino acids in soybean oil at frying temperature: Structural effects and synergism with tocopherols (Nov 2016)
item Minimizing the negative flavor attributes and evaluating consumer acceptance of chocolate fortified with peanut skin extracts (Nov 2016)
item Emerging meat quality defects in the broiler industry (Oct 2016)
item Characterization of peanuts after dry roasting, oil roasting, and blister frying (Oct 2016)
item Kinetics of color development of peanuts during dry roasting using a batch roaster (Sep 2016)
item Effect of wooden breast condition on water-holding capacity of broiler breast pectoralis major (Sep 2016)
item WHITE STRIPING AND WOODEN BREAST DEFECTS INFLUENCE MEAT QUALITY AND MUSCLE PROTEIN CHARACTERISTICS IN BROILER BREAST MEAT (Aug 2016)
item Effect of the wooden breast condition on shear force and texture profile analysis of raw and cooked broiler pectoralis major (Aug 2016)
item Organogel as a replacement of saturated fat in food products (Aug 2016)
item Reliability of proton NMR spectroscopy for the assessment of frying oil oxidation (Jul 2016)
item Natural wax organogels for cookies (Jul 2016)
item Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven (Jul 2016)
item Characterization and value-added utilization of proteins extracted from the by-products from catfish fillet processing plant (Jul 2016)
item Effects of Vacuum Tumbling with Chitosan and Water Soluble Chitosan on the Shelf Life of Catfish Fillets in Refrigerated Storage (Jul 2016)
item Effect of Pre-cooking and Addition of Phosphate on the Quality of Microwave Cooked Catfish Fillets (Jul 2016)
item Evaluation of Catfish Skin Hydrolysates as a Glazing Material for Air-Blast Frozen Shrimp (Jul 2016)
item Instrumental texture characteristics of broiler pectoralis major with the woody breast condition (Jul 2016)
item An initial non-targeted analysis of the peanut seed metabolome (Jul 2016)
item Marination performance of broiler breast fillets. (Jul 2016)
item Effect of sampling location on L* values and pH measurements and their relationship in broiler breast fillets (Jul 2016)
item Effect of Myopathies on Meat Quality and Protein Characteristics of Broiler Breast Meat. (Jul 2016)
item Development of metal-organic framework for gaseous plant hormone encapsulation to manage ripening of climacteric produce (Jun 2016)
item Inactivation of spoilage bacteria in package by dielectric barrier discharge atmospheric cold plasma - treatment time effects (May 2016)
item Properties of cookies made with natural wax-vegetable oil organogels (May 2016)
item Amino acids as antioxidants for frying oil (May 2016)
item Peanut fatty acids and their impact on human health (May 2016)
item Microgreens of brassicaceae: mineral composition and content of 30 varieties (May 2016)
item Physical properties of microencapsulated gamma-3 salmon oil with egg white powder (Mar 2016)
item Water holding capacity in poultry breast meat. (Mar 2016)
item Peanut oil stability and physical properties across a range of industrially relevant O/L ratios (Jan 2016)
item Comparison of objective texture measurements in raw and cooked wooden breast meat. (Jan 2016)
item Wooden breast condition results in reduced thaw loss in frozen-thawed broiler breast fillets (Jan 2016)
item Peanut composition, flavor, and nutrition (Jan 2016)
item Organogels of vegetable oil with plant wax – trans/saturated fat replacements (Jan 2016)
item Detection of corn adulteration in Brazilian coffee (Coffea arabica) by tocopherol profiling and near-infrared (NIR) spectroscopy (Nov 2015)
item Quantifying fat, oil, and grease deposit formation kinetics (Nov 2015)
item Utilization of Peanut Skin Extracts as Functional Food Ingredients (Nov 2015)
item NMR spectroscopy for evaluation of lipid oxidation (Sep 2015)
item Cleavable ester linked magnetic nanoparticles for labeling of solvent exposed primary amine groups of peptides/proteins (Sep 2015)
item NMR spectroscopy for assessing lipid oxidation (Aug 2015)
item Effects of plant polyphenols and a-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons (Mar 2015)