Tim H. Sanders

Isleib, T. G., Milla-Lewis, S. R., Pattee, H. E., Copeland, S. C., Zuleta, M. C., Shew, B. B., … Monfort, W. S. (2015). Registration of ‘Sugg’ peanut. J. Plant Reg., 9(1), 44–52. https://doi.org/10.3198/jpr2013.09.0059crc

White, B. L., Goekce, E., Nepomuceno, A. I., Muddiman, D. C., Sanders, T. H., & Davis, J. P. (2013). Comparative Proteomic Analysis and IgE Binding Properties of Peanut Seed and Testa (Skin). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 61(16), 3957–3968. https://doi.org/10.1021/jf400184y

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–H122. https://doi.org/10.1111/j.1750-3841.2010.01569.x

Sabliov, C. M., Boldor, D., Coronel, P., & Sanders, T. H. (2008). CONTINUOUS MICROWAVE PROCESSING OF PEANUT BEVERAGES. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 32(6), 935–945. https://doi.org/10.1111/j.1745-4549.2008.00223.x

Davis, J. P., Dean, L. O., Faircloth, W. H., & Sanders, T. H. (2008). Physical and chemical characterizations of normal and high-oleic oils from nine commercial cultivars of peanut. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 85(3), 235–243. https://doi.org/10.1007/s11746-007-1190-x

Young, C. T., Schadel, W. E., Pattee, H. E., & Sanders, T. H. (2004). The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(3), 317–322. https://doi.org/10.1016/j.lwt.2003.09.007