@article{isleib_milla-lewis_pattee_copeland_zuleta_shew_hollowell_sanders_dean_hendrix_et al._2015, title={Registration of ‘Sugg’ peanut}, volume={9}, ISSN={["1940-3496"]}, DOI={10.3198/jpr2013.09.0059crc}, abstractNote={‘Sugg’ (Reg. No. CV-125, PI 666112) is a large-seeded virginia-type peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) cultivar with partial resistance to four diseases that occur commonly in the Virginia–Carolina production area: early leafspot caused by Cercospora arachidicola S. Hori, Cylindrocladium black rot caused by Cylindrocladium parasiticum Crous, Wingfield & Alfenas, Sclerotinia blight caused by Sclerotinia minor Jagger, and tomato spotted wilt caused by the Tomato spotted wilt tospovirus. Sugg was developed as part of a program of selection for multiple disease resistance funded by growers, seed dealers, shellers, and processors. Sugg was tested under the experimental designation N03091T and released by the North Carolina Agricultural Research Service (NCARS) in 2009. Sugg was tested by the NCARS, the Virginia Agricultural Experiment Station, and five other state agricultural experiment stations and the USDA–ARS units participating in the Uniform Peanut Performance Tests. Sugg has alternate branching pattern, intermediate runner growth habit, medium green foliage, and high contents of fancy pods and medium virginia-type seeds. It has seeds with pink testa averaging 957 mg seed−1, approximately 40% jumbo and 46% fancy pods, and extra-large kernel content of ∼47%. Sugg is named in honor of Norfleet “Fleet” Sugg and the late Joseph “Joe” Sugg, cousins who served consecutively as executive directors of the North Carolina Peanut Growers Association from 1966 through 1993.}, number={1}, journal={J. Plant Reg.}, publisher={American Society of Agronomy}, author={Isleib, T.G. and Milla-Lewis, S.R. and Pattee, H.E. and Copeland, S.C. and Zuleta, M.C. and Shew, B.B. and Hollowell, J.E. and Sanders, T.H. and Dean, L.O. and Hendrix, K.W. and et al.}, year={2015}, pages={44–52} }
 @article{white_goekce_nepomuceno_muddiman_sanders_davis_2013, title={Comparative Proteomic Analysis and IgE Binding Properties of Peanut Seed and Testa (Skin)}, volume={61}, ISSN={["1520-5118"]}, DOI={10.1021/jf400184y}, abstractNote={To investigate the protein composition and potential allergenicity of peanut testae or skins, proteome analysis was conducted using nanoLC-MS/MS sequencing. Initial amino acid analysis suggested differences in protein compositions between the blanched seed (skins removed) and skin. Phenolic compounds hindered analysis of proteins in skins when the conventional extraction method was used; therefore, phenol extraction of proteins was necessary. A total of 123 proteins were identified in blanched seed and skins, and 83 of the proteins were common between the two structures. The skins contained all of the known peanut allergens in addition to 38 proteins not identified in the seed. Multiple defense proteins with antifungal activity were identified in the skins. Western blotting using sera from peanut-allergic patients revealed that proteins extracted from both the blanched seed and skin bound significant levels of IgE. However, when phenolic compounds were present in the skin protein extract, no IgE binding was observed. These findings indicate that peanut skins contain potentially allergenic proteins; however, the presence of phenolic compounds may attenuate this effect.}, number={16}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={White, Brittany L. and Goekce, Emine and Nepomuceno, Angelito I. and Muddiman, David C. and Sanders, Timothy H. and Davis, Jack P.}, year={2013}, month={Apr}, pages={3957–3968} }
 @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={AbstractPeanut seed are approximately 50 % oil of which >80 % is either oleic or linoleic acid. The oleic/linoleic acid (O/L) ratio largely influences oxidative stability and hence peanut shelf life. Traditional peanut seed have O/L ratios near 1.5–2.0; however, many new cultivars are “high oleic” with O/L ratios ≥9. During peanut seed handling, contamination among lots may occur. A cost effective method to rapidly differentiate peanut seed based on O/L ratio is needed across multiple segments of the industry, and measurements of oil density and oil refractive index (RI) were evaluated for this potential. Fatty acid profiles of samples from normal and high oleic seed lots, and blends of these oils, were determined by traditional gas chromatography analysis and this data compared to corresponding oil density and RI measurements. Oleic acid content, linoleic acid content, density and RI were all strongly linearly (R2 > 0.98) correlated for oil blends with O/L ratios from ~2 to 16. Threshold density or RI values both showed excellent potential for rapidly differentiating samples with an O/L ≥ 9; however, sample volume requirements preclude density measurements on single seed.}, 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{sabliov_boldor_coronel_sanders_2008, title={CONTINUOUS MICROWAVE PROCESSING OF PEANUT BEVERAGES}, volume={32}, ISSN={["1745-4549"]}, DOI={10.1111/j.1745-4549.2008.00223.x}, abstractNote={The feasibility of peanut beverage sterilization by continuous microwave heating as an alternative to conventional ultrahigh temperature (UHT) system processing was studied. Dielectric properties of two products, Peanut Punch (Nestle Trinidad and Tobago Ltd., Port of Spain, Trinidad and Tobago) and Jamaican Irish Moss Peanut Drink (distributed by Eve Sales Co., Bronx, NY) were measured. The products had similar dielectric properties. Values for the dielectric constant (average of 60) and dielectric loss (average of 23) indicated that the two products were good candidates for rapid microwave heating. The products were processed in a 5 kW focused microwave unit, at two different flow rates, 1 and 2 L/min. The short time required to reach 130C and the uniformity of the temperature distribution indicated that microwave heating could be used as a sterilization step in a UHT process for peanutbased beverages. Further studies need to be conducted on microbiological and The research reported in this publication was a cooperative effort of the USDA, ARS and the North Carolina ARS, Raleigh, NC 27695-7643. Use of trade names in this publication does not imply endorsement by the USDA or the North Carolina ARS of the products named nor criticism of similar ones not mentioned. 4}, number={6}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Sabliov, Cristina M. and Boldor, Dorin and Coronel, Pablo and Sanders, Timothy H.}, year={2008}, month={Dec}, pages={935–945} }
 @article{davis_dean_faircloth_sanders_2008, title={Physical and chemical characterizations of normal and high-oleic oils from nine commercial cultivars of peanut}, volume={85}, ISSN={["0003-021X"]}, DOI={10.1007/s11746-007-1190-x}, abstractNote={AbstractDensity and viscosity data as a function of temperature (5–100 °C) were collected for oils (normal and high‐oleic) from nine cultivars of peanut. Density decreased linearly (R2 ≥ 0.99) with increasing temperature for all oils, whereas viscosity (dynamic or kinematic) decreased exponentially with increasing temperature. At any particular temperature, dynamic viscosity increased linearly (R2 ≥ 0.95) with decreasing oil density among the various oils. Slopes of the linear fits (with units of kinematic viscosity) for dynamic viscosity versus density plots decreased in an exponential fashion as the measurement temperature decreased. High‐oleic oils had both the lowest densities and highest viscosities, with viscosity differences being most apparent at cooler temperatures. Increasing contents of oleic acid, decreasing contents of linoleic acid, and decreasing contents of palmitic acid were each associated with decreased density and increased viscosity among the oils. Two of the three high‐oleic oils had the significantly (p < 0.05) highest content of total tocopherols, while the other high‐oleic oil was statistically grouped with the oils having the 2nd highest total tocopherol content. This suggests a link between increased total tocopherols and high‐oleic peanut oils; however, no obvious linear correlations were observed in tocopherol content and oil physical properties (density or viscosity).}, number={3}, journal={JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY}, author={Davis, J. P. and Dean, L. O. and Faircloth, W. H. and Sanders, T. H.}, year={2008}, month={Mar}, pages={235–243} }
 @article{young_schadel_pattee_sanders_2004, title={The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon}, volume={37}, ISSN={["0023-6438"]}, DOI={10.1016/j.lwt.2003.09.007}, abstractNote={Microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. ‘Nonpareil’) cotyledon was observed with light, scanning and transmission electron microscopy. The objective of this study was to characterise almond cotyledon surfaces as well as to describe internal and subcellular organisation. The testa has an outer epidermis, which consists of relatively large thin-walled cells, which range from 100 to 300 μm in width. The major portion of the testa consists of approximately 14–20 layers of flattened parenchymal cells with the total thickness of the layers ranging from 80 to 120 μm. The remainder of the testa was comprised of a small amount of vascular tissue. The embryo consisted primarily of parenchymal tissue with relatively thin cell walls (1–3 μm in thickness) and a small amount of provascular tissue. Protein bodies up to 12 μm in width and spaces once occupied by lipid bodies up to 3 μm in width were present in all cells of the embryo.}, number={3}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, author={Young, CT and Schadel, WE and Pattee, HE and Sanders, TH}, year={2004}, pages={317–322} }