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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Publications at this Location » Publications at this Location

Publications at this Location

ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

Clicking on a publication title will take you to more information on the publication. Clicking on the reprint icon Repository URL will take you to the publication reprint.

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2020 Publications
(listed by order of acceptance date)

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Displaying 1 to 12 of 12 Records

Extracts of peanut skins as a source of bioactive compounds: Applications and methodology Reprint Icon
(Literature Review)
Formation of y-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber Reprint Icon
(Peer Reviewed Journal)
Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa Reprint Icon
(Peer Reviewed Journal)
Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding Reprint Icon
(Peer Reviewed Journal)
Seed composition survey of a peanut CSSL population reveals introgression lines with elevated oleic/linoleic profile Reprint Icon
(Peer Reviewed Journal)
The effects of high-oleic peanuts as an alternative feed ingredient on broiler performance, ileal digestibility, apparent metabolizable energy and histology of the intestine Reprint Icon
(Peer Reviewed Journal)
Identifying interest, risks, and impressions of organic peanut production: A survey of conventional farmers in the Virginia-Carolina region Reprint Icon
(Peer Reviewed Journal)
Mechanisms of soybean host plant resistance against Megacopta cribraria (F.) (Hemiptera: Plataspidae) Reprint Icon
(Peer Reviewed Journal)
Effects of maturity on the development of oleic acid and linoleic acid in the four peanut market types Reprint Icon
(Peer Reviewed Journal)
Efficacy of 1-a-Hydroxycholecalciferol supplementation in young broiler feed suggests reducing calcium levels at grower phase Reprint Icon
(Peer Reviewed Journal)
Manufacture of traditionally fermented vegetable products: Best practice for small businesses and retail food establishments
(Peer Reviewed Journal)
Modeling buffer capacity and pH in acid and acidified foods Reprint Icon
(Peer Reviewed Journal)