Page Banner

United States Department of Agriculture

Agricultural Research Service

Related Topics

Timothy H Sanders (Tim)
Market Quality and Handling Research
Research Leader

Phone: (919) 515-9108
Fax: (919) 513-8023
236A SCHAUB HALL
NC STATE UNIVERSITY
RALEIGH, NC, 27695-7631

Projects
Improvement & Maintenance of Flavor & Shelf-Life, Functional Characteristics & Biochem/Bioactive Process, & Use of Genetic/Genomic Resource
Appropriated (D)
  Accession Number: 419850
PEANUT CULTIVARS WITH ENHANCED SENSORY AND SHELF-LIFE
Nonfunded Cooperative Agreement (N)
  Accession Number: 419609
PEANUT TEXTURE AND FLAVOR CHEMISTRY
Specific Cooperative Agreement (S)
  Accession Number: 421587
INTERNATIONAL CONSUMER PREFERENCE FOR PEANUTS OF VARIOUS PRODUCTION ORIGINS
Trust (T)
  Accession Number: 420870

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Removal of Heavy Metal Contamination from Peanut Skin Extracts by Waste Biomass Adsorbents - (Abstract Only) - (08-Apr-14)
Maturity Effects on Contamination of High-Oleic Peanut Lots with Normal-Oleic Seeds of a Large Seeded Virginia Type Peanut Variety. - (Proceedings) - (07-Apr-14)
Development of fatty acids in normal- and high- oleic virginia type peanuts - (Abstract Only) - (07-Apr-14)
Maturity Effects on Contamination of High-Oleic Peanut Lots with Normal-Oleic Seeds of a Large Seeded Virginia Type Peanut Variety - (Abstract Only) - (07-Apr-14)
Survey of Postharvest Quality Characteristics During Long-Term Farmers Stock Storage - (Abstract Only) - (17-Mar-14)
Salmonella surrogate reduction using industrial peanut dry roasting parameters Reprint Icon - (Peer Reviewed Journal)
Poirier, D., Sanders, T.H., Davis, J.P. 2014. Salmonella surrogate reduction using industrial peanut dry roasting parameters. Peanut Science. 41:72-84.
Effect of oil and dry roasting of peanuts at various temperatures and times on survival of Salmonella and Enterococcus faecium Reprint Icon - (Peer Reviewed Journal)
Sanders, T.H., Calhoun, R.S. 2014. Effect of oil and dry roasting of peanuts at various temperatures and times on survival of Salmonella and Enterococcus faecium. Peanut Science. 41:65-71.
Strategies to mitigate peanut allergy: production, processing, utilization, and immunotherapy considerations - (Book / Chapter)
White, B.L., Shi, X., Burk, C.M., Kulis, M., Burks, W.A., Sanders, T.H., Davis, J.P. 2013. Strategies to mitigate peanut allergy: production, processing, utilization, and immunotherapy considerations. Annual Review of Food Science & Technology. 5:155-176.
Proteomic analysis of differential protein expression and processing induced modifications in peanuts and peanut skins - (Abstract Only) - (08-Sep-13)
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.
Development of a Pilot Scale Process to Sequester Aflatoxin and Release Bioactive Peptides from Highly Contaminated Peanut Meal - (Peer Reviewed Journal)
White, B.L., Oakes, A.J., Shi, X., Price, K.M., Lamb, M.C., Sobolev, V., Sanders, T.H., Davis, J.P. 2013. Development of a Pilot Scale Process to Sequester Aflatoxin and Release Bioactive Peptides from Highly Contaminated Peanut Meal. LWT - Food Science and Technology. 51(2)492-499.
Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant O/L Ratios - (Abstract Only) - (17-Apr-13)
Comparative Proteomic Analysis of Peanut Seed and Seed Coat - (Abstract Only) - (29-Mar-13)
Comparative Proteomic Analysis and IgE Binding Properties of Peanut Seed and Testa (Skin) - (Peer Reviewed Journal)
White, B.L., Gokce, E., Nepomuceno, A.I., Muddiman, D.C., Sanders, T.H., Davis, J.P. 2013. Comparative Proteomic Analysis and IgE Binding Properties of Peanut Seed and Testa (Skin). Journal of Agricultural and Food Chemistry. 61(16)3957-3968.
Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts Reprint Icon - (Peer Reviewed Journal)
Shi, X., Guo, R., White, B.L., Sanders, T.H., Davis, J.P., Burks, A.W., Kulis, M. 2013. Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts. International Archives of Allergy and Immunology. 162:25-32.
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.
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 Peanut Skins: Antioxidant Capacity,Total Phenolics,and Procyanidin Content of Spray Dried Extracts - (Abstract Only) - (12-Jul-12)
Value Added Processing of Aflatoxin Contaminated Peanut Meal - (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.
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.
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.
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.
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.
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.
Process development and characterization of spray dried protein/peptide concentrates derived from peanut meal - (Abstract Only)
Oakes, A., Davis, J.P., Sanders, T.H. 2010. Process development and characterization of spray dried protein/peptide concentrates derived from peanut meal. Institute of Food Technology.
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.
Peanut Roaster Temperatures Relative to Salmonella Kill - (Abstract Only) - (01-Apr-10)
Characterization of Folate in Peanuts - (Abstract Only) - (01-Apr-10)
Texture Profiles of Peanut Pastes Enhanced with Peanut Seed Coats - (Abstract Only)
Hathorn, C.S., Davis, J.P., Sanders, T.H. 2010. TEXTURE PROFILES OF PEANUT PASTES ENHANCED WITH PEANUT SEED COATS. MANRRS Poster Day.
Value Added Processing of Aflatoxin Contaminated Peanut Meal: Aflatoxin Sequestration During Protein Extraction - (Peer Reviewed Journal)
Seifert, L.E., Davis, J.P., Dorner, J.W., Jaynes, W.F., Zartman, R.E., Sanders, T.H. 2010. Value Added Processing of Aflatoxin Contaminated Peanut Meal: Aflatoxin Sequestration During Protein Extraction. Journal of Agricultural and Food Chemistry. 58(9):5625-5632.
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.
Roast Effects on Mechnical and Sensory Texture Attributes of Peantus, Almonds, Hazelnuts and Cashews - (Abstract Only)
Davis, J.P., Price, K.M., Smyth, D., Drake, M.A., Sanders, T.H. 2009. Roast Effects on Mechnical and Sensory Texture Attributes of Peantus, Almonds, Hazelnuts and Cashews. American Chemical Society Abstracts. Washington, DC August 17-20, 2009.
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.
Addition of Astra-Ben 20 to Sequester Aflatoxin During Protein Extraction of Contaminated Peanut Meal - (Abstract Only)
Seifert, L.E., Sanders, T.H., Davis, J.P. 2009. Addition of Astra-Ben 20 to Sequester Aflatoxin During Protein Extraction of Contaminated Peanut Meal. 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 - (Abstract Only) - (14-Jul-09)
Quantification of Niacin and Folate Contents in Peanuts - (Abstract Only) - (14-Jul-09)
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.
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.
The Effect of Moisture Content on Storage Quality and Sensory Attributes of Oil Roasted Peanuts - (Abstract Only) - (06-Jun-09)
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.
Comparisons of biodiesel produced from unrefined oils of different peanut cultivars - (Peer Reviewed Journal)
Davis, J.P., Geller, D., Faircloth, W.H., Sanders, T.H. 2009. Comparisons of biodiesel produced from unrefined oils of different peanut cultivars. Journal of the American Oil Chemists' Society 86:353-361.
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.
Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties - (Other)
Lamb, M.C., Sanders, T.H. 2008. Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties. United States Department of Agriculture Technical Bulletin.
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.
Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts - (Peer Reviewed Journal)
Greene, J.L., Sanders, T.H., Drake, M. 2008. Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts. Journal of Agricultural and Food Chemistry 56 (17)8096-8102.
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.
Protein Hydrolysis of Defatted Peanut Meal to Improve Nutritional and Functional Properties - (Abstract Only)
Seifert, L.E., Davis, J.P., Sanders, T.H. 2008. Protein Hydrolysis of Defatted Peanut Meal to Improve Nutritional and Functional Properties.Institute of Food Technologists #007-09.
Continuous Microwave Procession of Peanut Beverages - (Peer Reviewed Journal)
Sabliov, C.M., Boldor, D., Coronel, P., Sanders, T.H. Continuous microwave procession of peanut beverages. Journal of Food Processing and Preservation Research vol. 32.
Dome Storage of Farmer Stock Peanuts - (Other)
Butts, C.L., Lamb, M.C., Dorner, J.W., Sanders, T.H. 2008. Dome Storage of Farmer Stock Peanuts. American Peanut Council Meeting.
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.
The Effects of Roast Intensity on the Texture of Peanut Paste - (Abstract Only)
Pizarro-Rios, A., Sanders, T.H., Davis, J.P. 2007. The Effects of Roast Intensity on the Texture of Peanut Paste. Annual Biomedical Research Conference for Minority Students(Abstract).
Characterization of Aroma-Active Compounds in Microwave Blanced Peanuts - (Peer Reviewed Journal)
Schirack, A.V., Drake, M.A., Sanders, T.H., Sandeep, K.P. 2007. Characterization of Aroma-Active Compounds in Microwave Blanced Peanuts. Journal of Food Science 71(9) C513-C520.
Liquid to Semisolid Rheological Transition of Normal and High-Oleic Peanut Oils Upon Cooling to Refrigeration Temperatures - (Peer Reviewed Journal)
Davis, J.P., Sanders, T.H. 2007. Liquid to Semisolid Rheological Transition of Normal and High-Oleic Peanut Oils Upon Cooling to Refrigeration Temperatures. Journal of the American Oil Chemists' Society vol. 84 No. 11 pg 979-987.
Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts - (Peer Reviewed Journal)
Schirack, A.V., Sanders, T.H., Sandeep, K.P. 2007. Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts. Journal of Food Process Engineering 30(2)225-240.
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.
Uniform Peanut Performance Test (UPPT) for 2006: Shelling and Physical Properties - (Other)
Lamb, M.C., Sanders, T.H. 2007. Uniform Peanut Performance Test (UPPT) for 2006: Shelling and Physical Properties. Plant Science.
Interfacial Properties of Raw and Roasted Peanut Oils as Related to Emulsification - (Abstract Only)
Davis, J.P., Sanders, T.H. 2007. Interfacial Properties of Raw and Roasted Peanut Oils as Related to Emulsification. American Chemical Society Abstracts.
Characterization of flavor profiles and volitile compounds responsible for natural and artificially created fruity/fermented off-flavor in peanuts - (Abstract Only)
Greene, J.L., Sanders, T.H., Drake, M. 2007. Characterization of flavor profiles and volitile compounds responsible for natural and artificially created fruity/fermented off-flavor in peanuts. Institute of Food Technology. Abstract.
The Effects of Transglutaminase on the Functional Properties of Peanut Flour Dispersions Containing Casein - (Abstract Only)
Gharst, G., Clare, D., Davis, J.P., Sanders, T.H. 2007. The Effects of Transglutaminase on the Functional Properties of Peanut Flour Dispersions Containing Casein. Institute of Food Technology.
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.
Transglutaminase Polymerization of Peanut Proteins - (Proceedings)
Clare, D.A., Gharst, G., Sanders, T.H. 2007. Transglutaminase Polymerization of Peanut Proteins. World Congress of International Union of Food Science and Technology.
Determination of the Nature of Spotting in Blanched Peanuts - (Abstract Only)
Sobolev, V., Dorner, J.W., Butts, C.L., Sanders, T.H., Whitaker, T.B. 2008. Determination of the Nature of Spotting in Blanched Peanuts . American Peanut Research and Education Society Abstracts.
Environmental Conditions During Transport of Shelled Peanuts in Overseas Containers - (Abstract Only)
Butts, C.L., Dorner, J.W., Sobolev, V., Sanders, T.H., Whitaker, T.B. 2008. Environmental Conditions During Transport of Shelled Peanuts in Overseas Containers. American Peanut Research and Education Society Abstracts.
Comparisons of Biodiesel Produced from Oils of Various Peanut Cultivars - (Abstract Only)
Davis, J.P., Geller, D., Faircloth, W.H., Sanders, T.H. 2007. Comparisons of Biodiesel Produced from Oils fo Various Peanut Cultivars. American Peanut Research and Education Society Abstracts.
Potential of Microwave Heating as a Pasteurization Method for Almonds - (Other)
Jennifer, R., Hendrix, K., Sanders, T.H. 2007. Potential of Microwave Heating as a Pasteurization Method for Almonds. Institute of Food Technology.
Potential of Microwave Heating as a Pasteurization Method for Almonds - (Abstract Only)
Rudolph, J.L., Hendrix, K., Sanders, T.H. 2007. Potential of Microwave Heating as a Pasteurization Method for Almonds. Institute of Food Technology.
Process Induced Changes in Resveratrol in Peanuts - (Other)
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 - (Other)
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.
The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions - (Peer Reviewed Journal)
Gharst, G., Clare, D.A., Davis, J.P., Sanders, T.H. 2007. The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions. Journal of Food Science and Technology 72(7):C369-C375.
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.
Uncertainty Associated with Sampling Peanuts to Determine Fruity-Fermented off Flavor - (Peer Reviewed Journal)
Whitaker, T.B., Slate, A., Greene, J., Hendrix, K., Sanders, T.H. 2007. Uncertainty associated with sampling peanuts to determine fruity-fermented off flavor. Peanut Science 34:126-134.
Effect of Temperature and Relative Humidity on Spotting of Peanuts after Roasting - (Abstract Only)
Dorner, J.W., Butts, C.L., Sobolev, V., Sanders, T.H., Whitaker, T.B. 2008. Effect of Temperature and Relative Humidity on Spotting of Peanuts after Roasting. American Peanut Research and Education Society Abstracts.
Low Oxygen Storage of Farmer Stock Peanuts - (Proceedings)
Butts, C.L., Sanders, T.H., Dorner, J.W., Lamb, M.C. 2007. Low Oxygen Storage of Farmer Stock Peanuts. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). Paper No. 076220.
Registration of 'brantley' Peanut - (Peer Reviewed Journal)
Isbeib, T.G., Price, P.W., Mozingo, R.W., Copeland, S.C., Graeber, J.B., Pattee, H., Sanders, T.H. 2006. Registration of 'brantley' peanut. Crop Science 12-0492.
Transglutaminase Polymerization of Peanut Proteins - (Peer Reviewed Journal)
Clare, D.A., Gharst, G., Sanders, T.H. 2006. Transglutaminase Polymerization of Peanut Proteins. Journal of Agricultural and Food Chemistry 55(2): 432-438.
Some Rheological Properties of Aqueous Peanut Flour Dispersions - (Peer Reviewed Journal)
Davis, J.P., Gharst, G.A., Sanders, T.H. 2006. Some rheological properties of aqueous peanut flour dispersions. Journal of Texture Studies. 38(2): 253-272.
Fruity Fermented Off-flavor Distribution in Samples from Large Peanut Lots - (Peer Reviewed Journal)
Greene, J.L., Whitaker, T.B., Hendrix, K., Sanders, T.H. 2006. Fruity Fermented Off-flavor Distribution in Samples from Large Peanut Lots. Journal of Sensory Studies 22:453-461.
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.
Transglutaminase Effects of the Rheological Characteristics of Peanut Flour Dispersions - (Proceedings)
Gharst, G., Clare, D.A., Davis, J.P., Sanders, T.H. 2006. Transglutaminase Effects of the Rheological Characteristics of Peanut Flour Dispersions. World Congress of International Union of Food Science and Technology.
Effectiveness of Category and Line Scales to Characterize Consumer Preception of Fruity Fermented Flavor in Peanuts - (Peer Reviewed Journal)
Greene, J.L., Bratka, K.J., Sanders, T.H., Drake, M. 2006. Effectiveness of category and line scales to characterize consumer preception of fruity fermented flavor in peanuts. Journal of Sensory Studies 21:146-154.
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.
Fruity Fermented off-Flavor Distribution in Samples from Large Peanut Lots - (Other) - (09-Jul-06)
Effects of Weed, Disease, and Insect Control Measures on Sensory Quality of Peanuts - (Other) - (09-Jul-06)
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.
Impact of Microwave Blanching on the Flavor of Roasted Peanuts - (Peer Reviewed Journal)
Schirack, A.V., Drake, M., Sanders, T.H., Sandeep, K.P. 2006. Impact of microwave blanching on the flavor of roasted peanuts. Journal of Sensory Studies. 21 (4) 428-440.
Rheological Properties of Aqueous Peanut Flour Dispersions - (Abstract Only)
Davis, J.P., Gharst, G., Sanders, T.H. 2006. Rheological Properties of Aqueous Peanut Flour Dispersions. Institute of Food Technology.
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 - (Other)
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.
Registration of 'phillips' Peanut - (Other)
Isleib, T.G., Rice, P.W., Moxingo, R.W., Copeland, S.C., Graeber, J.B., Pattee, H., Sanders, T.H. 2006. Registration of 'phillips' peanut. Invention Report. 12-0491.
Antioxidant Activity of Peanut Plant Tissues - (Other)
Green, R.J. 2005. Antioxidant activity of peanut plant tissues. Miscellaneous Publishing Information. pp 1-91.
Effectiveness of Category and Line Scales to Characterize Consumer Perception of Fruity Fermented Flavor in Peanuts - (Peer Reviewed Journal)
Greene, J.L., Bratka, K.J., Drake, M.A., Sanders, T.H. 2005. Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts. Journal of Sensory Studies. 21:146-154.
Application of Color Sorting Technology for Reduction of Fruity Fermented off-Flavor and Imporvement of Flavor and Shelf Life of Roasted Peanuts. - (Other)
Mehrotra, M., Sanders, T.H. 2005. Application of color sorting technology for reduction of fruity fermented off-flavor and imporvement of flavor and shelf life of roasted peanuts. Miscellaneous Publishing Information. pp 1-152.
The Development of a Lexicon for Frozen Vegetable Soybeans and Effect of Blanching Time on Sensory and Quality Parameters of Vegetable Soybeans During Frozen Storage - (Other)
Krinsky, B., Sanders, T.H. 2005. The development of a lexicon for frozen vegetable soybeans and effect of blanching time on sensory and quality parameters of vegetable soybeans during frozen storage. Miscellaneous Publishing Information. pp. 1-97.
Ultrastructural Development of Starch Granules in Peanut (Arachis Hypogaea L. Nc 7) Cotyledonary Cells - (Peer Reviewed Journal)
Young, C.T., Schadel, W.E., Pattee, H., Sanders, T.H. 2006. Ultrastructural development of starch granules in peanut (arachis hypogaea l. nc 7) cotyledonary cells. Peanut Science 33:60-63.
Storing Farmers Stock Peanuts in Monolithic Domes - (Proceedings)
Butts, C.L., Chastain, J., Dorner, J.W., Sanders, T.H., Rowland, D. 2005. Storing farmers stock peanuts in monolithic domes. ASAE Annual International Meeting. ASABE Paper number 05-6182. ASABE, St. Joseph, MI. p. 13.
Improving Shelf Life of Roasted and Salted Inshell Peanuts Using High Oleic Fatty Acid Chemistry - (Peer Reviewed Journal)
Mozingo, R.W., O'Keefe, S.F., Sanders, T.H., and Hendrix, K.W. 2004. Improving shelf life of roasted and salted inshell peanuts using high oleic fatty acid chemistry. Peanut Science. 31:40-45.
Antioxidant Activity of Peanut Plant Parts - (Abstract Only)
Green, R.J., Sanders, T.H. 2004. Antioxidant activity of peanut plant parts. National Meeting of Institute of Food Technologists/Food Expo. IFT Book of Abstracts 67B-37, 2004.
Uniform Peanut Performance Tests (Uppt) 2003: Chemical, Sensory and Shelf-Life Properties - (Other)
Sanders, T.H., Blankenship, P.D. 2004. Uniform peanut performance tests (uppt) 2003: chemical, sensory and shelf-life properties. Miscellaneous Publishing Information Bulletin.
A Model for Temperature and Moisture Distribution During Continuous Microwave Drying of Peanuts - (Peer Reviewed Journal) - (08-Jun-04)
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.
Color Sorting to Remove Fruity Fermented off-Flavor in Roasted Peanuts - (Proceedings)
Mehrotra, M., Sanders, T.H., Hendrix, K. 2004. Color sorting to remove fruity fermented off-flavor in roasted peanuts. American Peanut Research and Education Society Proceedings. Vol. 36, p. 41.
Removal of Fruity Fermented off-Flavor in Roasted Peanuts - (Abstract Only)
Mehrotra, M., Sanders, T.H. 2004. Removal of fruity fermented off-flavor in roasted peanuts. National Meeting of Institute of Food Technologists/Food Expo. Ift Book of Abstracts, 97-7.
Effect of Blanching Time on Sensory and Quality Parameters of Vegetable Soybeans During Frozen Storage - (Abstract Only)
Krinsky, B.F., Sanders, T.H. 2004. Effect of blanching time on sensory and quality parameters of vegetable soybeans during frozen storage. National Meeting of Institute of Food Technologists/Food Expo. IFT Book of Abstracts, 49F-11.
Thermal Profiles and Moisture Loss During Continuous Microwave Drying of Peanuts - (Proceedings)
Boldor, D., Sanders, T.H., Swartzel, K.R., Simunovic, J. 2004. Thermal profiles and moisture loss during continuous microwave drying of peanuts. Peanut Science. 14:21-35.
Histochemical Localization of Amino Acids and Sugars in Peanut Cotyledons for Light Microscopy - (Peer Reviewed Journal)
Young, C.T., Pattee, H., Schadel, W.E., Sanders, T.H. 2003. Histochemical localization of amino acids and sugars in peanut cotyledons for light microscopy. Peanut Science. 30:104-107.
Descriptive Analysis and U.S. Consumer Acceptability of Peanuts from Different Origins - (Peer Reviewed Journal)
Young, N.D., Sanders, T.H., Drake, M., Osborne, J.A., Civille, G.V. Descriptive analysis and U.S. consumer acceptability of peanuts from different origins. Food Quality and Preference 16:37-43.
Microstructure of Peanut (Arachis Hypogaea L. Cv. 'nc 7') Cotyledons During Development - (Peer Reviewed Journal)
YOUNG, C.T., PATTEE, H.E., SCHADEL, W.E., SANDERS, T.H. MICROSTRUCTURE OF PEANUT (ARACHIS HYPOGAEA L. CV. 'NC 7') COTYLEDONS DURING DEVELOPMENT. LEBENSMITTEL WISSENSCHAFT UND TECHNOLOGIE FOOD SCIENCE AND TECHNOLOGY 37(4):439-445. 2004.
Dielectric Properties of in-Shell and Shelled Peanuts at Microwave Frequencies - (Peer Reviewed Journal)
Boldor, D., Sanders, T.H., Simunovic, J. 2004. Dielectric properties of in-shell and shelled peanuts at microwave frequencies. Transactions of the ASAE 47:1159-1169.
Uniform Peanut Performance Tests (Uppt) 2002: Chemical, Sensory and Shelf-Life Properties - (Other)
Sanders, T.H., Blankenship, P.D. 2003. Uniform peanut performance tests (uppt) 2002: chemical, sensory and shelf-life properties. Miscellaneous Publishing Information Bulletin.
Dielectric Properties of Peanut Pods and Seed at 915 and 2450 Mhz - (Proceedings)
Boldor, D., Sanders, T.H. 2003. Dielectric properties of peanut pods and seed at 915 and 2450 mhz. International Conference on Microwave and High Frequency Heating.
The Microstructure of Almond [prunus Dulcis (MILL.) D.A.WEBB Cv. `nonpareil'] Cotyledon - (Peer Reviewed Journal) - (04-Sep-03)
The Effect of Degree of Roast on Shelf-Life Quality of in-Shell Peanuts - (Abstract Only)
SANDERS, T.H., HELMS, D. THE EFFECT OF DEGREE OF ROAST ON SHELF-LIFE QUALITY OF IN-SHELL PEANUTS. PROCEEDINGS OF AMERICAN PEANUT RESEARCH AND EDUCATION SOCIETY 35:44 (2003).
Effect of Kernel 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., Thomas, J.S. 2003. Effect of kernel feeding by a burrower bug, pangaeus bilineatus (say) (heteroptera: cydnidae), on peanut flavor and oil quality. Peanut Science.
Uniform Peanut Performance Tests (Uppt) 2002: Chemical, Sensory and Shelf-Life Properties - (Other)
Information Bulletin 467 pages.
Storage Water Activity Effect on Oxidation and Sensory Properties of High-Oleic Peanuts - (Peer Reviewed Journal)
Baker, G.L., Sims, C.A., Gorbet, D.W., Sanders, T.H., O'Keefe, S.F. 2002. Storage water activity effect onoxidation and sensory properties of high-oleic peanuts. Journal of Food Science.
Effect of Microwave Energy on Blanchability, Shelf-Life and Roast Quality of Peanuts - (Proceedings)
Sanders, T.H., Hendrix, K., Rausch, T.D., Katz, T.A., Drozd, J.M. 2002. Effect of microwave energy on blanchability, shelf-life and roast quality of peanuts. American Peanut Research and Education Society Proceedings 34:112.
Peanut Pod Lightness Measured Using Computerized Image Processing System - (Proceedings)
Boldor, D., Sanders, T.H., Sheppard, H.T., Blankenship, P.D., Hendrix, K. 2002. Peanut pod lightness measured using computerized image processing system. American Peanut Research and Education Society Proceedings.
The Use of Descriptive Analysis and Consumer Research Methods in the Evaluation of Peanuts from Different Origins - (Proceedings)
Young, N.D., Sanders, T.H., Drake, M., Civille, G.V. 2002. The use of descriptive analysis and consumer research methods in the evaluation of peanuts from different origins. American Peanut Research and Education Society Proceedings.
Uniform Peanut Performance Tests (Uppt) 2001: Chemical, Sensory and Shelf-Life Properties - (Other)
SANDERS, T.H., BLANKENSHIP, P.D. UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2001: CHEMICAL, SENSORY AND SHELF LIFE PROPERTIES. MISCELLANEOUS PUBLISHING INFORMATION BULLETIN. 2002. 173 pp.
Peanuts - (Book / Chapter)
SANDERS, T.H. PEANUTS. CABALLERO, B., TRUGO, L., FINGLAS, P., EDITORS. ACADEMIC PRESS, LTD., LONDON, UK.ENCYCLOPEDIA OF FOOD SCIENCES AND NUTRITION. 2003. P. 4420-4427.
Development of a Low-Cost Imaging System for Determining Shell Brightness of Valencia Peanuts - (Abstract Only)
BLANKENSHIP, P.D., SHEPPARD, H.T., SANDERS, T.H., BOLDER, D. DEVELOPMENT OF A LOW-COST IMAGING SYSTEM FOR DETERMINING SHELL BRIGHTNESS OF VALENCIA PEANUTS. AMERICAN PEANUT RESEARCH AND EDUCATION SOCIETY ABSTRACTS. 2002. Abstract p. 76.
Effect of High Oleic Acid Peanut Roasting Oil on the Stability of Regular and Partially Defatted Peanuts - (Peer Reviewed Journal)
Bolton, G.E., Sanders, T.H. 2002. Effect of high oleic acid peanut roasting oil on the stability of regular and partially defatted peanuts. Journal of the American Oil Chemists' Society. Vol. 79, pp 129-132.
Descriptive Analysis of Commercially Available Creamy Style Peanut Butters - (Peer Reviewed Journal)
MCNEILL, K.L., SANDERS, T.H., CIVILLE, G.V. DESCRIPTIVE ANALYSIS OF COMMERCIALLY AVAILABLE CREAMY STYLE PEANUT BUTTERS. JOURNAL OF SENSORY STUDIES. 2002. v. 17. p. 391-414.
Curing Peanuts Using Continuous Flow Dryers - (Peer Reviewed Journal) - (29-Oct-01)
Effect of Roasting Oil on the Stability of Roasted High-Oleic Peanuts - (Peer Reviewed Journal)
BOLTON, G.E., SANDERS, T.H. EFFECT OF ROASTING OIL ON THE STABILITY OF ROASTED HIGH-OLEIC PEANUTS. JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY. 2002. V. 79. P. 129-132.
Curing Peanuts Using Continuous Flow Dryers - (Proceedings) - (29-Jul-01)
Groundnut Oil - (Book / Chapter)
SANDERS, T.H. GROUNDNUT OIL. GUNSTONE, F.D., EDITOR. CRC PRESS, BOCA RATON, FL. VEGETABLE OILS IN FOOD TECHNOLOGY. 2002. P. 231-243.
Algorithms for Automated Temperature Controls to Cure Peanuts - (Peer Reviewed Journal) - (22-May-01)
Individual Oils: Peanut Oil - (Book / Chapter)
SANDERS, T.H. INDIVIDUAL OILS: PEANUT OIL. WILSON, R.F., EDITOR. AMERICAN OIL CHEMISTS' SOCIETY PRESS, CHAMPAIGN, IL. PROCEEDINGS OF WORLD CONFERENCE ON OILSEED PROCESSING AND UTILIZATION. 2001. p. 141-144.
Groundnut Oil - (Book / Chapter)
SANDERS, T.H. GROUNDNUT OIL. CABALLERO, B., TRUGO, L. FINGLAS, P., EDITORS.ACADEMIC PRESS, LTD., LONDON, UK. ENCYCLOPEDIA OF FOOD SCIENCES AND NUTRITION. 2003. P. 2967-2974.
Non-Detectable Levels of Trans Fatty Acids in Peanut Butter - (Peer Reviewed Journal)
SANDERS, T.H. NON-DETECTABLE LEVELS OF TRANS FATTY ACIDS IN PEANUT BUTTER. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2001. V. 49. P. 2349-2351.
Computer Assisted Color Classification of Peanut Pods - (Peer Reviewed Journal)
BOLDOR, D., SANDERS, T.H., SWARTZEL, K.R., SIMUNOVIC, J. COMPUTER ASSISTED COLOR CLASSIFICATION OF PEANUT PODS. PEANUT SCIENCE. 2003. V. 29. P. 41-46.
Peanut Roast Color and Sensory Attribute Relationships - (Book / Chapter)
PATTEE, H.E., SANDERS, T.H., ISLEIB, T.G., GIESBRECHT, F.G. PEANUT ROAST COLOR AND SENSORY ATTRIBUTE RELATIONSHIPS. AMES, J.M., HOFMANN, T.F., EDITORS. AMERICAN CHEMICAL SOCIETY, WASHINGTON, DC. CHEMISTRY AND PHYSIOLOGY OF SELECTED FOOD COLORANTS. ACS SYMPOSIUM SERIES 775. 2000. P. 187-200.
Occurrence of Resveratrol in Edible Peanuts - (Peer Reviewed Journal) - (24-Jan-00)
Resveratrol Variability in Edible Peanuts - (Proceedings) - (16-Jul-99)
Effect of Blanching on Peanut Shelf Life - (Peer Reviewed Journal) - (26-Jun-99)
Peanut Roast Color and Sensory Attribute Relationships: An Exploration of Influencing Variables - (Abstract Only)
PATTEE, H.E., SANDERS, T.H., ISLEIB, T.G., GIESBRECHT, F.G. PEANUT ROAST COLOR AND SENSORY ATTRIBUTE RELATIONSHIPS: AN EXPLORATION OF INFLUENCING VARIABLES. AMERICAN CHEMICAL SOCIETY AGFD ABSTRACT #30. 1999.
Functionality of High Oleic Peanut Oil in Roasting Whole and Partially Defatted Peanuts - (Abstract Only) - (12-May-99)
Using Focus Groups to Develop a Quantitative Consumer Questionnaire - (Peer Reviewed Journal) - (10-Mar-99)
Effect of Pre-Roast Moisture Content on Post-Roast Shelf Life of Peanuts - (Proceedings) - (10-Jul-98)
Consumer Analysis of Commercial Peanut Butter - (Proceedings) - (10-Jul-98)
Application of Color Image Analysis to Peanut Harvest Prediction - (Proceedings) - (10-Jul-98)
Roasted Peanut Single Seed, Lot and Paste Color Relationships - (Proceedings) - (10-Jul-98)
High Oleic Oil Roasting of Partially Defatted Peanuts - (Proceedings) - (10-Jul-98)
The Effect of Frying Oil on the Stability of Oil Roasted High Oleic Acid Peanuts - (Abstract Only) - (24-Jun-98)
Computerized Color Classification of Peanut Pods - (Abstract Only) - (24-Jun-98)
Assessment of Consumer Acceptance and Its Relationship to Descriptive Analysis: a Case Study with Peanut Butter - (Abstract Only) - (24-Jun-98)
Determination of Peanut Maturity Using a Hunter Colorimeter - (Peer Reviewed Journal) - (15-Jan-98)
Effect of Maturity on Sensory and Storage Quality of Roasted Virginia-Type Peanuts - (Peer Reviewed Journal) - (16-Dec-97)
Occurrence of Resveratrol in Edible Peanuts - (Abstract Only) - (11-Sep-97)
Effect of Blanching on Peanut Shelf Life - (Proceedings) - (11-Jul-97)
Flavor Development During Roasting of Peanut Protein Fractions - (Proceedings) - (11-Jul-97)
Identification of Polypeptide Precursors of Roasted Peanut Flavor - (Proceedings) - (11-Jul-97)
Effect of Blanching Protocols on Bed and Seed Temperatures, Seed Moisture, and Blanchability - (Peer Reviewed Journal) - (24-Apr-97)
The Role of Maturation in Quality of Stackpole Cured Peanuts - (Peer Reviewed Journal) - (04-Mar-97)
Analysis of Saponins in Peanut Using Hplc and Fast Atom Bombardment Mass Spectrometry - (Abstract Only) - (01-Jan-97)
Pod and Seed Size Relation to Maturity and in-Shell Quality Potential in Virginia-Type Peanuts - (Peer Reviewed Journal) - (16-Dec-96)
Chemical Composition of Arachis Hypogaea Ssp Hypogaea Var. Hirsuta Peanuts - (Peer Reviewed Journal) - (18-Nov-96)
High Oleic Acid Peanuts: Potentials in Health, Products and Oil Use - (Proceedings) - (26-Jul-96)
High Oleic Oil Roasting to Improve Shelf-Life of Peanuts - (Proceedings) - (13-Jul-96)
Interference of Amino Acids in Pulsed Amperometric Detection of Peanut Sugars - (Peer Reviewed Journal) - (10-Apr-96)
Effect of Maturity on Sensory Quality and Storability of Roasted Virginia Type Peanuts - (Abstract Only) - (21-Mar-95)
ARS News Articles
Last Modified: 11/26/2014
Footer Content Back to Top of Page