L. L. Dean

Shi, X. L., Sandeep, K. P., Davis, J. P., Sanders, T. H., & Dean, L. L. (2017). Kinetics of color development of peanuts during dry roasting using a batch roaster. Journal of Food Process Engineering, 40(3). https://doi.org/10.1111/jfpe.12498

Davis, J. P., Sweigart, D. S., Price, K. M., Dean, L. L., & Sanders, T. H. (2013). Refractive index and density measurements of peanut oil for determining oleic and linoleic acid contents. Journal of the American Oil Chemists Society, 90(2), 199–206. https://doi.org/10.1007/s11746-012-2153-4

Stephens, A. M., Dean, L. L., Davis, J. P., Osborne, J. A., & Sanders, T. H. (2010). Peanuts, peanut oil, and fat free peanut flour reduced cardiovascular disease risk factors and the development of atherosclerosis in Syrian golden hamsters. Journal of Food Science, 75(4), H116–122. https://doi.org/10.1111/j.1750-3841.2010.01569.x

Davis, J. P., Dean, L. L., Price, K. M., & Sanders, T. H. (2010). Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. Food Chemistry, 119(2), 539–547. https://doi.org/10.1016/j.foodchem.2009.06.057

Krause, A. J., 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(2), 455–465. https://doi.org/10.3168/jds.2007-0717

Croissant, A. E., Washburn, S. P., Dean, L. L., & Drake, M. A. (2007). Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems. Journal of Dairy Science, 90(11), 4942–4953. https://doi.org/10.3168/jds.2007-0456

Truong, V. D., McFeeters, R. F., Thompson, R. T., Dean, L. L., & Shofran, B. (2007). Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States. Journal of Food Science, 72(6), C343–349. https://doi.org/10.1111/j.1750-3841.2007.00415.x