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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: Improvement & Maintenance of Flavor & Shelf-Life, Functional Characteristics & Biochem/bioactive Process, & Use of Genetic/genomic Resource

Location: Market Quality and Handling Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Novel strategy to create a hypoallergenic peanut protein-polyphenol edible matrices for oral immunotherapy     Reprint Icon - (Peer Reviewed Journal)
Plundrich, N.J., White, B.L., Grace, M.H., Guo, R., Burks, A.W., Kulis, M.D., Davis, J.P., Lila, M.A. 2014. Novel strategy to create a hypoallergenic peanut protein-polyphenol edible matrices for oral immunotherapy. Journal of Agricultural and Food Chemistry. Vol. 62 (21) 4950-4962.
Novel Strategy to Create Hypoallergenic Peanut Protein-Polyphenol Edible Matrices for Oral Immunotherapy     Reprint Icon - (Peer Reviewed Journal)
Plundrich, N.J., Kulis, M., White, B.L., Grace, M.H., Guo, R., Birls, A.W., Davis, J.P., Lila, M.A. 2014. Novel Strategy to Create Hypoallergenic Peanut Protein. Journal of Agricultural and Food Chemistry. 2014: 140502094247005.
Removal of Heavy Metal Contamination from Peanut Skin Extracts by Waste Biomass Adsorbents - (Abstract Only)
(08-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)
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)
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.
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.
Proteomic analysis of differential protein expression and processing induced modifications in peanuts and peanut skins - (Abstract Only)
(08-Sep-13)
Continuous Production of Oils and B-Carotene from Marine Algae - (Abstract Only)
(22-Jul-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.
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.
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.
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.
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)
Producing biodiesel from cotton seed oil using Rhizopus oryzae ATTC #34612 whole cell biocatalysts: Culture media and cultivation period optimization - (Peer Reviewed Journal)
Athalye, S., Sharma-Shivappa, R., Peretti, S., Kolar, P., Davis, J.P. 2013. Producing biodiesel from cotton seed oil using Rhizopus oryzae ATTC #34612 whole cell biocatalysts: Culture media and cultivation period optimization. Energy for Sustainable Development. 17:331-336.
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.
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.
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.
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 Aflatoxin Contaminated Peanut Meal - (Abstract Only)
(12-Jul-12)
Value-Added Processing of Peanut Skins: Antioxidant Capacity,Total Phenolics,and Procyanidin Content of Spray Dried Extracts - (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.
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.
Kl-impregnated Oyster Shells as a Solid Catalyst for Soybean Oil Transesterificaton - (Peer Reviewed Journal)
Jairam, S., Kolar, P., Sharma-Shivappa, R., Osborne, J., Davis, J.P. 2012. Kl-impregnated Oyster Shells as a Solid Catalyst for Soybean Oil Transesterificaton. Bioresource Technology. 104: 329-335.
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.
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.
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.
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.
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.
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.
Last Modified: 9/22/2014
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