L. L. Dean

Works (7)

Updated: July 23rd, 2023 18:50

2016 article

Kinetics of color development of peanuts during dry roasting using a batch roaster

Shi, X., Sandeep, K. P., Davis, J. P., Sanders, T. H., & Dean, L. L. (2016, September 29). Journal of Food Process Engineering, Vol. 40.

By: X. Shi n, K. Sandeep n , J. Davis n, T. Sanders n & L. Dean n

author keywords: peanuts; reaction kinetics; roast color; roasting; time temperature modeling
topics (OpenAlex): Peanut Plant Research Studies; Agricultural pest management studies; Coconut Research and Applications
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2012 article

Refractive Index and Density Measurements of Peanut Oil for Determining Oleic and Linoleic Acid Contents

Davis, J. P., Sweigart, D. S., Price, K. M., Dean, L. L., & Sanders, T. H. (2012, November 3). Journal of the American Oil Chemists Society.

By: J. Davis n, D. Sweigart*, K. Price*, L. Dean n & T. Sanders n

author keywords: Density; Refractive index; Peanut; Peanut oil; High oleic; O/L ratio
topics (OpenAlex): Peanut Plant Research Studies; Coconut Research and Applications; Advanced Chemical Sensor Technologies
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Source: Web Of Science
Added: August 6, 2018

2010 article

Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters

Stephens, A. M., Dean, L. L., Davis, J. P., Osborne, J. A., & Sanders, T. H. (2010, March 25). Journal of Food Science.

By: A. Stephens n, L. Dean n, J. Davis n, J. Osborne n & T. Sanders n

author keywords: atherosclerosis; cholesterol; hamsters; peanut flour; peanuts
MeSH headings : Animals; Anticholesteremic Agents / administration & dosage; Aorta / chemistry; Arachis / chemistry; Atherosclerosis / blood; Atherosclerosis / chemically induced; Atherosclerosis / prevention & control; Cardiovascular Diseases / blood; Cardiovascular Diseases / chemically induced; Cardiovascular Diseases / prevention & control; Cholesterol / analysis; Cholesterol / blood; Cholesterol Esters / analysis; Cholesterol, HDL; Cholesterol, LDL / blood; Cricetinae; Diet, Atherogenic; Dietary Fats / administration & dosage; Fatty Acids / analysis; Food Handling; Male; Mesocricetus; Peanut Oil; Plant Oils / administration & dosage; Plant Oils / chemistry; Risk Factors; Seeds / chemistry; Time Factors
topics (OpenAlex): Nuts composition and effects; Antioxidant Activity and Oxidative Stress; Coconut Research and Applications
TL;DR: It is demonstrated that peanuts, peanut oil, and FFPF retarded the development of atherosclerosis in animals consuming an Atherosclerosis inducing diet. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2009 article

Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins

Davis, J. P., Dean, L. L., Price, K. M., & Sanders, T. H. (2009, July 1). Food Chemistry.

By: J. Davis n, L. Dean n, K. Price* & T. Sanders n

author keywords: Peanut; Peanut flour; Peanut skin; Testae; Oxygen radical adsorption capacity; ORAC; Hydrophilic ORAC; Lipophilic ORAC; Antioxidant; Maillard browning
topics (OpenAlex): Antioxidant Activity and Oxidative Stress; Meat and Animal Product Quality; Phytochemicals and Antioxidant Activities
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Source: Web Of Science
Added: August 6, 2018

2008 article

The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture

Krause, A. J., Miracle, R. E., Sanders, T. H., Dean, L. L., & Drake, M. A. (2008, January 24). Journal of Dairy Science.

By: A. Krause n, R. Miracle n, T. Sanders*, L. Dean* & M. Drake n

author keywords: butter; storage; butter quality; oxidative stability
MeSH headings : Butter / analysis; Butter / standards; Color; Fatty Acids / analysis; Female; Food Handling / methods; Freezing; Humans; Male; Refrigeration; Taste
topics (OpenAlex): Food Quality and Safety Studies; Fermentation and Sensory Analysis; Food Chemistry and Fat Analysis
TL;DR: Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2007 article

Chemical Properties and Consumer Perception of Fluid Milk from Conventional and Pasture-Based Production Systems

Croissant, A. E., Washburn, S. P., Dean, L. L., & Drake, M. A. (2007, October 22). Journal of Dairy Science.

By: A. Croissant n, S. Washburn n, L. Dean n & M. Drake*

author keywords: milk; flavor; pasture; sensory
MeSH headings : Animal Feed / analysis; Animals; Breeding; Cattle; Consumer Behavior; Dairying / methods; Diet / veterinary; Fatty Acids / analysis; Feeding Methods / veterinary; Female; Humans; Milk / chemistry; Milk / standards; Principal Component Analysis; Taste
topics (OpenAlex): Meat and Animal Product Quality; Milk Quality and Mastitis in Dairy Cows; Probiotics and Fermented Foods
TL;DR: Comparing the chemical and sensory properties of PB milk with conventional fluid milk from Jersey and Holstein cows and to evaluate consumer acceptance of those milks indicate distinct flavor and compositional differences between TMR and PB milks, but the differences were such that they did not affect consumer acceptance. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2007 article

Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato ( Ipomea batatas L.) Cultivars in the United States

Truong, V. D., McFeeters, R. F., Thompson, R. T., Dean, L. L., & Shofran, B. (2007, June 28). Journal of Food Science.

By: V. Truong n, R. McFeeters*, R. Thompson*, L. Dean* & B. Shofran*

author keywords: caffeoylquinic acid derivatives; liquid chromatography; mass spectrometry; sweet potatoes; total phenolics
MeSH headings : Caffeic Acids / analysis; Chlorogenic Acid / analysis; Chromatography, High Pressure Liquid / methods; Flavonoids / analysis; Food Analysis / methods; Food Handling / methods; Hydroxybenzoates / analysis; Hydroxybenzoates / chemistry; Ipomoea batatas / chemistry; Ipomoea batatas / genetics; Nutritive Value; Phenols / analysis; Plant Leaves / chemistry; Plant Roots / chemistry; Polyphenols; Species Specificity; United States
topics (OpenAlex): Phytochemicals and Antioxidant Activities; Microbial Metabolites in Food Biotechnology; Cynara cardunculus studies
TL;DR: Sweetpotato leaves had the highest phenolic acid content followed by the peel, whole root, and flesh tissues, however, there was no significant difference in the total phenolic content and antioxidant activity between purees made from the whole and peeled sweet potatoes. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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