@article{shi_sandeep_davis_sanders_dean_2017, title={Kinetics of color development of peanuts during dry roasting using a batch roaster}, volume={40}, ISSN={["1745-4530"]}, DOI={10.1111/jfpe.12498}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Shi, Xiaolei and Sandeep, K. P. and Davis, Jack P. and Sanders, Timothy H. and Dean, Lisa L.}, year={2017}, month={Jun} }
 @article{davis_sweigart_price_dean_sanders_2013, title={Refractive Index and Density Measurements of Peanut Oil for Determining Oleic and Linoleic Acid Contents}, volume={90}, ISSN={["1558-9331"]}, DOI={10.1007/s11746-012-2153-4}, abstractNote={Abstract}, number={2}, journal={JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY}, author={Davis, Jack P. and Sweigart, Daniel S. and Price, Kristin M. and Dean, Lisa L. and Sanders, Timothy H.}, year={2013}, month={Feb}, pages={199–206} }
 @article{stephens_dean_davis_osborne_sanders_2010, title={Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters}, volume={75}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2010.01569.x}, abstractNote={ABSTRACT:  Human clinical trials have demonstrated the cardiovascular protective properties of peanuts and peanut oil in decreasing total and low density lipoprotein cholesterol (LDL‐C) without reducing high density lipoprotein cholesterol (HDL‐C). The cardiovascular effects of the nonlipid portion of peanuts has not been evaluated even though that fraction contains arginine, flavonoids, folates, and other compounds that have been linked to cardiovascular health. The objective of this study was to evaluate the effects of fat free peanut flour (FFPF), peanuts, and peanut oil on cardiovascular disease (CVD) risk factors and the development of atherosclerosis in male Syrian golden hamsters. Each experimental diet group was fed a high fat, high cholesterol diet with various peanut components (FFPF, peanut oil, or peanuts) substituted for similar metabolic components in the control diet. Tissues were collected at week 0, 12, 18, and 24. Total plasma cholesterol (TPC), LDL‐C, and HDL‐C distributions were determined by high‐performance gel filtration chromatography, while aortic total cholesterol (TC) and cholesteryl ester (CE) were determined by gas liquid chromatography. Peanuts, peanut oil, and FFPF diet groups had significantly (P < 0.05) lower TPC, non‐HDL‐C than the control group beginning at about 12 wk and continuing through the 24‐wk study. HDL‐C was not significantly different among the diet groups. Peanut and peanut component diets retarded an increase in TC and CE. Because CE is an indicator of the development of atherosclerosis this study demonstrated that peanuts, peanut oil, and FFPF retarded the development of atherosclerosis in animals consuming an atherosclerosis inducing diet.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Stephens, Amanda M. and Dean, Lisa L. and Davis, Jack P. and Osborne, Jason A. and Sanders, Timothy H.}, year={2010}, month={May}, pages={H116–H122} }
 @article{davis_dean_price_sanders_2010, title={Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins}, volume={119}, ISSN={["0308-8146"]}, DOI={10.1016/j.foodchem.2009.06.057}, abstractNote={Hydrophilic and lipophilic oxygen radical antioxidant capacity (H&L-ORAC) of peanut flours, blanched peanut seed, and peanut skins were characterised across a range of roast intensities. H-ORAC ranged from 5910 to 7990, 3040 to 3700 and 152,290 to 209,710 μmoles Trolox/100 g for the flours, seed, and skins, respectively. H-ORAC increased linearly with darker seed colour after roasting at 166 °C from 0 to 77 min, whereas skin H-ORAC peaked after roasting for 7 min. Linear correlations with H-ORAC and total phenolic content were observed. Additionally, completely defatted peanut seed were solubilised (5% w/w) in water and H-ORAC measured. For these samples, H-ORAC decreased with roast intensity which correlated with soluble protein. L-ORAC ranged from 620 to 1120, 150 to 730 and 2150 to 6320 μmoles Trolox/100 g for peanut flours, seed, and skins, respectively. L-ORAC increased linearly with both darker seed colour and skin colour across the 77 min range. L-ORACs of roasted peanuts and ingredients are discussed in terms of tocopherol contents and Maillard reaction products.}, number={2}, journal={FOOD CHEMISTRY}, author={Davis, J. P. and Dean, L. L. and Price, K. M. and Sanders, T. H.}, year={2010}, month={Mar}, pages={539–547} }
 @article{krause_miracle_sanders_dean_drake_2008, title={The effect of refrigerated and frozen storage on butter flavor and texture}, volume={91}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2007-0717}, abstractNote={Butter is often stored for extended periods of time; therefore, it is important for manufacturers to know the refrigerated and frozen shelf life. The objectives of this study were to characterize the effect of refrigerated and frozen storage on the sensory and physical characteristics of butter. Fresh butter was obtained on 2 occasions from 2 facilities in 113-g sticks and 4-kg bulk blocks (2 facilities, 2 package forms). Butters were placed into both frozen (-20 degrees C) and refrigerated storage (5 degrees C). Frozen butters were sampled after 0, 6, 12, 15, and 24 mo; refrigerated butters were sampled after 0, 3, 6, 9, 12, 15, and 18 mo. Every 3 mo, oxidative stability index (OSI) and descriptive sensory analysis (texture, flavor, and color) were conducted. Every 6 mo, peroxide value (PV), free fatty acid value (FFV), fatty acid profiling, vane, instrumental color, and oil turbidity were examined. A mixed-model ANOVA was conducted to characterize the effects of storage time, temperature, and package type. Storage time, temperature, and package type affected butter flavor, OSI, PV, and FFV. Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation (lower oxidative stability and higher PV and FFV) within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo. Off-flavors were not evident in frozen butters until 12 or 18 mo for quarters and bulk butters, respectively. Off-flavors in frozen butters were not correlated with instrumental oxidation measurements. Because butter is such a desirable fat source in terms of flavor and textural properties, it is important that manufacturers understand how long their product can be stored before negative attributes develop.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Krause, A. J. and Miracle, R. E. and Sanders, T. H. and Dean, L. L. and Drake, M. A.}, year={2008}, month={Feb}, pages={455–465} }
 @article{croissant_washburn_dean_drake_2007, title={Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems}, volume={90}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2007-0456}, abstractNote={The continued popularity of organic and natural foods has generated interest in organic milk, and use of pasture for dairy cattle is a requirement for organic production. This process may improve the health benefits of fluid milk via increases in the unsaturated fatty acid content, including conjugated linoleic acid. Because pasture-based (PB) systems vary in types of forage, it is important to understand the impact of feed on the composition and flavor of fluid milk. The objectives of this study were to compare 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. Fluid milk was collected throughout the 2006 growing season from Holstein and Jersey cows located in 2 herds: one fed a PB diet and one fed a conventional total mixed ration (TMR) diet. Milk was batch-pasteurized and homogenized. Sensory analyses, descriptive profiling, difference testing, and consumer testing were conducted on pasteurized products in separate sessions. Instrumental volatile analysis and fatty acid composition profiling were also conducted. The instrumental and sensory analyses differentiated the PB and TMR milks. Greater percentages of unsaturated fatty acids, including 2 common isomers of conjugated linoleic acid, were measured in PB milks. Trained panelists documented greater intensities of grassy and cowy/barny flavors in PB milks compared with TMR milks when evaluated at 15 degrees C. Volatile compound analysis by solid-phase microextraction and gas chromatography-mass spectrometry separated PB and TMR milk samples. However, analyses showed no compounds unique to either sample. All identified compounds were common to both samples. Consumers were unable to consistently differentiate between PB and TMR milks when evaluated at 7 degrees C, and cow diet had no effect on overall consumer acceptance. These results indicate distinct flavor and compositional differences between TMR and PB milks, but the differences were such that they did not affect consumer acceptance. The current findings are useful to consider as interest in PB dairy production systems grows.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Croissant, A. E. and Washburn, S. P. and Dean, L. L. and Drake, M. A.}, year={2007}, month={Nov}, pages={4942–4953} }
 @article{truong_mcfeeters_thompson_dean_shofran_2007, title={Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00415.x}, abstractNote={ABSTRACT:  Phenolic acids in commercially important sweet potato cultivars grown in the United States were analyzed using reversed‐phase high‐performance liquid chromatography (HPLC). Caffeic acid, chlorogenic acid, 4,5‐di‐O‐caffeoylquinic acid, 3,5‐di‐O‐caffeoylquinic acid, and 3,4‐di‐O‐caffeoylquinic acid were well separated with an isocratic elution in less than 25 min compared to about 120 min for analyzing and re‐equilibrating the column with a gradient method. The isocratic elution order of these caffeoylquinic acid derivatives was confirmed by LC‐MS/MS. Chlorogenic acid was the highest in root tissues, while 3,5‐di‐O‐caffeoylquinic acid and/or 4,5‐di‐O‐caffeoylquinic acid were predominant in the leaves. Steam cooking resulted in statistically nonsignificant increases in the concentration of total phenolics and all the individual phenolic acids identified. 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.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Truong, V.-D. and McFeeters, R. F. and Thompson, R. T. and Dean, L. L. and Shofran, B.}, year={2007}, month={Aug}, pages={C343–C349} }