Publications |
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Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties
- (Peer Reviewed Journal)
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Sanders, T.H., Dean, L.L., Lamb, M.C. 2008. Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties. Plant Science.
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Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties
- (Other)
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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.
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Content of Some Nutrients in the Core of the Core of the Peanut Germplasm Collection
- (Peer Reviewed Journal)
- (16-Aug-08)
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Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts
- (Peer Reviewed Journal)
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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.
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Hydrophilic Lipophilic Antioxidant Activities of Commercially Available Peanut Flours and Peanut Seed Roasted to Differing Intensities
- (Abstract)
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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.
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Effects of Starting Moisture on Characteristics of Oil Roasted Peanut
- (Proceedings/Symposium)
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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.
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Protein Hydrolysis of Defatted Peanut Meal to Improve Nutritional and Functional Properties
- (Abstract)
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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.
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CONTINUOUS MICROWAVE Procession OF PEANUT BEVERAGES
- (Peer Reviewed Journal)
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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.
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Dome Storage of Farmer Stock Peanuts
- (Other)
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Butts, C.L., Lamb, M.C., Dorner, J.W., Sanders, T.H. 2008. Dome Storage of Farmer Stock Peanuts. American Peanut Council Meeting.
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Identification and antioxidant activity of compounds in peanut plant parts
- (Peer Reviewed Journal)
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Dean, L.L., Davis, J.P., Shofran, B.G., Sanders, T.H. 2008. Identification and antioxidant activity of compounds in peanut plant parts. Open Natural Product Journal. Vol. 1:1-6.
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Genotype-by-environment interactions for seed composition traits of breeding lines in the uniform peanut performance tests
- (Peer Reviewed Journal)
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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.
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Phenolic profiles and antioxidant activity of extracts from peanut parts
- (Peer Reviewed Journal)
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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.
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The effect of refrigerated and frozen storage on butter flavor and texture
- (Peer Reviewed Journal)
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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.
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Physical and Chemical Characterizations of Normal and High-Oleic Oils from Nine Commercial Cultivars of Peanut
- (Peer Reviewed Journal)
- (13-Dec-07)
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The Effects of Roast Intensity on the Texture of Peanut Paste
- (Abstract)
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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).
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Characterization of Aroma-Active Compounds in Microwave Blanced Peanuts
- (Peer Reviewed Journal)
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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.
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Liquid to Semisolid Rheological Transition of Normal and High-Oleic Peanut Oils Upon Cooling to Refrigeration Temperatures
- (Peer Reviewed Journal)
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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.
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Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts
- (Peer Reviewed Journal)
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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.
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Uniform Peanut Performance Tests (UPPT) for 2006: Shelling and physical properties.
- (Peer Reviewed Journal)
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Sanders, T.H., Dean, L.L., Lamb, M.C. 2007. Uniform Peanut Performance Tests (UPPT) for 2006: Shelling and physical properties. Plant Science.
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Uniform Peanut Performance Test (UPPT) for 2006: Shelling and Physical Properties
- (Other)
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Lamb, M.C., Sanders, T.H. 2007. Uniform Peanut Performance Test (UPPT) for 2006: Shelling and Physical Properties. Plant Science.
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Interfacial Properties of Raw and Roasted Peanut Oils as Related to Emulsification
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Davis, J.P., Sanders, T.H. 2007. Interfacial Properties of Raw and Roasted Peanut Oils as Related to Emulsification. American Chemical Society Abstracts.
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Characterization of flavor profiles and volitile compounds responsible for natural and artificially created fruity/fermented off-flavor in peanuts
- (Abstract)
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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.
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The Effects of Transglutaminase on the Functional Properties of Peanut Flour Dispersions Containing Casein
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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.
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Nutrient Composition of the "Core of the Core" Collection
- (Proceedings/Symposium)
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Dean, L.L., Sanders, T.H. 2007. Nutrient Composition of the "Core of the Core" Collection. American Peanut Council Meeting.
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Transglutaminase Polymerization of Peanut Proteins
- (Proceedings/Symposium)
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Clare, D.A., Gharst, G., Sanders, T.H. 2007. Transglutaminase Polymerization of Peanut Proteins. World Congress of International Union of Food Science and Technology.
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Determination of the Nature of Spotting in Blanched Peanuts
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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.
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Environmental Conditions During Transport of Shelled Peanuts in Overseas Containers
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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.
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Comparisons of Biodiesel Produced from Oils of Various Peanut Cultivars
- (Abstract)
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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.
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Potential of Microwave Heating as a Pasteurization Method for Almonds
- (Other)
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Jennifer, R., Hendrix, K., Sanders, T.H. 2007. Potential of Microwave Heating as a Pasteurization Method for Almonds. Institute of Food Technology.
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Potential of Microwave Heating as a Pasteurization Method for Almonds
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Rudolph, J.L., Hendrix, K., Sanders, T.H. 2007. Potential of Microwave Heating as a Pasteurization Method for Almonds. Institute of Food Technology.
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Process Induced Changes in Resveratrol in Peanuts
- (Other)
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Dean, L.L., Sanders, T.H. 2007. Process Induced Changes in Resveratrol in Peanuts. American Chemical Society Abstracts.
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Nutrient Composition of the Peanut Core of the Core Collection
- (Other)
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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.
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The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions
- (Peer Reviewed Journal)
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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.
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Genotype-by-Environment Interactions for Flavor Attributes of Breeding Lines in the Uniform Peanut Performance Test
- (Peer Reviewed Journal)
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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.
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UNCERTAINTY ASSOCIATED WITH SAMPLING PEANUTS TO DETERMINE FRUITY-FERMENTED OFF FLAVOR
- (Peer Reviewed Journal)
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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.
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Effect of Temperature and Relative Humidity on Spotting of Peanuts after Roasting
- (Abstract)
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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.
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Low Oxygen Storage of Farmer Stock Peanuts
- (Proceedings/Symposium)
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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.
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REGISTRATION OF 'BRANTLEY' PEANUT
- (Peer Reviewed Journal)
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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.
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Transglutaminase Polymerization of Peanut Proteins
- (Peer Reviewed Journal)
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Clare, D.A., Gharst, G., Sanders, T.H. 2006. Transglutaminase Polymerization of Peanut Proteins. Journal of Agricultural and Food Chemistry 55(2): 432-438.
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SOME RHEOLOGICAL PROPERTIES OF AQUEOUS PEANUT FLOUR DISPERSIONS
- (Peer Reviewed Journal)
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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.
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Fruity Fermented Off-flavor Distribution in Samples from Large Peanut Lots
- (Peer Reviewed Journal)
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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.
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Effect of Feeding by a Burrower Bug, Pangaeus bilineatus (Say) (Heteroptera: Cydnidae), on Peanut Flavor and Oil Quality
- (Peer Reviewed Journal)
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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.
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THE DEVELOPMENT OF A LEXICON FOR FROZEN VEGETABLE SOYBEANS
- (Peer Reviewed Journal)
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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.
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Transglutaminase Effects of the Rheological Characteristics of Peanut Flour Dispersions
- (Proceedings/Symposium)
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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.
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EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PRECEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTS
- (Peer Reviewed Journal)
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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.
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Uniform Peanut Performance Tests (UPPT) for 2005: Chemical, sensory and shelf-life properties by variety.
- (Peer Reviewed Journal)
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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.
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FRUITY FERMENTED OFF-FLAVOR DISTRIBUTION IN SAMPLES FROM LARGE PEANUT LOTS
- (Other)
- (09-Jul-06)
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PHENOLIC COMPOUNDS IN PEANUT PLANT PARTS
- (Abstract)
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Dean, L.L., Davis, J.P., Sanders, T.H. 2006. Phenolic compounds in peanut plant parts. American Peanut Research and Education Society Abstracts.
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EFFECTS OF WEED, DISEASE, AND INSECT CONTROL MEASURES ON SENSORY QUALITY OF PEANUTS
- (Other)
- (09-Jul-06)
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RHEOLOGICAL AND DENSITY CHARACTERIZATION OF PEANUT OILS FOR BIODIESEL APPLICATIONS
- (Abstract)
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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.
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IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTS
- (Peer Reviewed Journal)
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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.
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Rheological Properties of Aqueous Peanut Flour Dispersions
- (Abstract)
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Davis, J.P., Gharst, G., Sanders, T.H. 2006. Rheological Properties of Aqueous Peanut Flour Dispersions. Institute of Food Technology.
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THE DEVELOPMENT OF A LEXICON FOR FROZEN VEGETABLE SOYBEANS
- (Peer Reviewed Journal)
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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.
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Compositional and Sensory Comparison Between Normal- and High-Oleic Peanuts
- (Peer Reviewed Journal)
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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.
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UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2004: CHEMICAL, SENSORY AND SHELF-LIFE PROPERTIES
- (Other)
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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.
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REGISTRATION OF 'PHILLIPS' PEANUT
- (Other)
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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.
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ANTIOXIDANT ACTIVITY OF PEANUT PLANT TISSUES
- (Other)
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Green, R.J. 2005. Antioxidant activity of peanut plant tissues. Miscellaneous Publishing Information. pp 1-91.
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EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER
PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTS
- (Peer Reviewed Journal)
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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.
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APPLICATION OF COLOR SORTING TECHNOLOGY FOR REDUCTION OF FRUITY FERMENTED OFF-FLAVOR AND IMPORVEMENT OF FLAVOR AND SHELF LIFE OF ROASTED PEANUTS.
- (Other)
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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.
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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)
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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.
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ULTRASTRUCTURAL DEVELOPMENT OF STARCH GRANULES IN PEANUT (ARACHIS HYPOGAEA L. NC 7) COTYLEDONARY CELLS
- (Peer Reviewed Journal)
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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.
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STORING FARMERS STOCK PEANUTS IN MONOLITHIC DOMES
- (Proceedings/Symposium)
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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.
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IMPROVING SHELF LIFE OF ROASTED AND SALTED INSHELL PEANUTS USING HIGH OLEIC FATTY ACID CHEMISTRY
- (Peer Reviewed Journal)
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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.
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ANTIOXIDANT ACTIVITY OF PEANUT PLANT PARTS
- (Abstract)
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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.
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UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2003: CHEMICAL, SENSORY AND SHELF-LIFE PROPERTIES
- (Other)
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Sanders, T.H., Blankenship, P.D. 2004. Uniform peanut performance tests (uppt) 2003: chemical, sensory and shelf-life properties. Miscellaneous Publishing Information Bulletin.
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A MODEL FOR TEMPERATURE AND MOISTURE DISTRIBUTION DURING CONTINUOUS MICROWAVE DRYING OF PEANUTS
- (Peer Reviewed Journal)
- (08-Jun-04)
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COMPARISON OF PEANUT FLAVOR AND SHELF-LIFE CHARACTERISTICS OF PEANUTS FROM ARGENTINA, CHINA AND THE UNITED STATES
- (Proceedings/Symposium)
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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.
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COLOR SORTING TO REMOVE FRUITY FERMENTED OFF-FLAVOR IN ROASTED PEANUTS
- (Proceedings/Symposium)
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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.
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REMOVAL OF FRUITY FERMENTED OFF-FLAVOR IN ROASTED PEANUTS
- (Abstract)
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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.
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EFFECT OF BLANCHING TIME ON SENSORY AND QUALITY PARAMETERS OF VEGETABLE SOYBEANS DURING FROZEN STORAGE
- (Abstract)
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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.
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THERMAL PROFILES AND MOISTURE LOSS DURING CONTINUOUS MICROWAVE DRYING OF PEANUTS
- (Proceedings/Symposium)
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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.
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HISTOCHEMICAL LOCALIZATION OF AMINO ACIDS AND SUGARS IN PEANUT COTYLEDONS FOR LIGHT MICROSCOPY
- (Peer Reviewed Journal)
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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.
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DESCRIPTIVE ANALYSIS AND U.S. CONSUMER ACCEPTABILITY OF PEANUTS FROM DIFFERENT ORIGINS
- (Peer Reviewed Journal)
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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.
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MICROSTRUCTURE OF PEANUT (ARACHIS HYPOGAEA L. CV. 'NC 7') COTYLEDONS DURING DEVELOPMENT
- (Peer Reviewed Journal)
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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.
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DIELECTRIC PROPERTIES OF IN-SHELL AND SHELLED PEANUTS AT MICROWAVE FREQUENCIES
- (Peer Reviewed Journal)
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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.
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UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2002: CHEMICAL, SENSORY AND SHELF-LIFE PROPERTIES
- (Other)
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Sanders, T.H., Blankenship, P.D. 2003. Uniform peanut performance tests (uppt) 2002: chemical, sensory and shelf-life properties. Miscellaneous Publishing Information Bulletin.
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DIELECTRIC PROPERTIES OF PEANUT PODS AND SEED AT 915 AND 2450 MHZ
- (Proceedings/Symposium)
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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.
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THE MICROSTRUCTURE OF ALMOND [PRUNUS DULCIS (MILL.) D.A.WEBB CV. `NONPAREIL'] COTYLEDON
- (Peer Reviewed Journal)
- (04-Sep-03)
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THE EFFECT OF DEGREE OF ROAST ON SHELF-LIFE QUALITY OF IN-SHELL PEANUTS
- (Abstract)
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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).
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EFFECT OF KERNEL FEEDING BY A BURROWER BUG, PANGAEUS BILINEATUS (SAY) (HETEROPTERA: CYDNIDAE), ON PEANUT FLAVOR AND OIL QUALITY
- (Peer Reviewed Journal)
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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.
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UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2002: CHEMICAL, SENSORY AND SHELF-LIFE PROPERTIES
- (Other)
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Information Bulletin 467 pages.
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STORAGE WATER ACTIVITY EFFECT ON OXIDATION AND SENSORY PROPERTIES OF HIGH-OLEIC PEANUTS
- (Peer Reviewed Journal)
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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.
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EFFECT OF MICROWAVE ENERGY ON BLANCHABILITY, SHELF-LIFE AND ROAST QUALITY OF PEANUTS
- (Proceedings/Symposium)
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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.
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PEANUT POD LIGHTNESS MEASURED USING COMPUTERIZED IMAGE PROCESSING SYSTEM
- (Proceedings/Symposium)
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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.
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THE USE OF DESCRIPTIVE ANALYSIS AND CONSUMER RESEARCH METHODS IN THE EVALUATION OF PEANUTS FROM DIFFERENT ORIGINS
- (Proceedings/Symposium)
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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.
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UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2001: CHEMICAL, SENSORY AND SHELF-LIFE PROPERTIES
- (Other)
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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.
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DEVELOPMENT OF A LOW-COST IMAGING SYSTEM FOR DETERMINING SHELL BRIGHTNESS OF VALENCIA PEANUTS
- (Abstract)
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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.
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