John A. Singleton

Singleton, J. A., Stikeleather, L. F., & Sanford, J. H. (2002). LC-electrospray ionization and LC-FABMS study of flavonoid glycosides extracted from peanut meal. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 79(8), 741–748. https://doi.org/10.1007/s11746-002-0552-0

Osborn, G. S., Lacey, R. E., & Singleton, J. A. (2001). A method to detect peanut off-flavors using an electronic nose. Transactions of the ASAE, 44(4), 929–938.

Stikeleather, L. F., & Singleton, J. A. (2001). Induction heated pressure vessel system and method for the rapid extraction of lipids and trace polar micronutrients from plant material. FOOD AND BIOPRODUCTS PROCESSING, 79(C3), 169–175. https://doi.org/10.1205/096030801750425262

Osborn, G. S., Lacey, R. E., & Singleton, J. A. (2001). Non-destructive detection of peanut off-flavors using an electronic nose. Transactions of the ASAE, 44(4), 939–944.

Singleton, J. A., & Stikeleather, L. F. (1999). A solvent extractor system for the rapid extraction of lipids and trace bioactive micronutrients in oilseeds. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 76(12), 1461–1466. https://doi.org/10.1007/s11746-999-0185-1

Singleton, J. A., Ruan, M., Sanford, J. H., Haney, C. A., & Stikeleather, L. F. (1999). Separation and characterization of peanut phospholipid molecular species using high-performance liquid chromatography and fast atom bombardment mass spectrometry. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 76(1), 49–56. https://doi.org/10.1007/s11746-999-0046-y

Singleton, J. A., & Stikeleather, L. F. (1995). High performance liquid chromatography injection system for the simultaneous concentration and analysis of trace components. Washington, DC: U.S. Patent and Trademark Office.

SINGLETON, J. A., & PATTEE, H. E. (1992). MATURITY AND STORAGE AFFECT FREEZE DAMAGE IN PEANUTS. JOURNAL OF FOOD SCIENCE, 57(6), 1382-&. https://doi.org/10.1111/j.1365-2621.1992.tb06864.x

Singleton, J. A., & Pattee, H. E. (1989). Effect of chilling injury on windrowed peanuts. Peanut Science, 16(1), 51.