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.

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2012 Publications (listed by order of acceptance date)

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Displaying 1 to 18 of 18 Records

	Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts (Peer Reviewed Journal)	(30-Dec-12)
	Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray Dried Extracts (Peer Reviewed Journal)	(10-Oct-12)
	Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations (Peer Reviewed Journal)	(1-Oct-12)
	Density and Refractive Index Measurements of Peanut Oil to Determine Oleic and Linoleic Acid Content (Peer Reviewed Journal)	(25-Sep-12)
	Refractive Index and Density Measurements of Peanut Oil for Determining Oleic and Linoleic Acid Contents (Peer Reviewed Journal)	(25-Sep-12)
	Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins (Peer Reviewed Journal)	(14-Aug-12)
	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)	(8-Jun-12)
	Assessment and Characterization of Oil from Roasted Peanut Skins (Abstract Only)	(8-Jun-12)
	Enzymatic Hydrolysis of Peanut Flour Produces Bioactive Peptides with Reduced Allergenicity (Abstract Only)	(6-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)	(9-Jan-12)
	Process Development for Spray Drying a Value-Added Extract from Aflatoxin Contaminated Peanut Meal (Peer Reviewed Journal)	(1-Jan-12)