Claire M. Klevorn

Klevorn, C. M., Dean, L. L., & Johanningsmeier, S. D. (2019). Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types. JOURNAL OF FOOD SCIENCE, 84(3), 397–405. https://doi.org/10.1111/1750-3841.14450

Klevorn, C. M., & Dean, L. L. (2018). A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting. Food Chemistry, 240, 1193–1200. https://doi.org/10.1016/j.foodchem.2017.08.058

Johanningsmeier, S. D., Harris, G. K., & Klevorn, C. M. (2016). [Review of Metabolomic technologies for improving the quality of food: Practice and promise]. Annual review of food science and technology, vol 7, 7, 413–438. https://doi.org/10.1146/annurev-food-022814-015721

Dean, L. L., Klevorn, C. M., & Hess, B. J. (2016). Minimizing the negative flavor attributes and evaluating consumer acceptance of chocolate fortified with peanut skin extracts. Journal of Food Science, 81(11), S2824–2830. https://doi.org/10.1111/1750-3841.13533