Works (29)

2017 journal article

Characterization of peanuts after dry roasting, oil roasting, and blister frying

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 75, 520–528.

By: X. Shi, J. Davis, Z. Xia, K. Sandeep, T. Sanders & L. Dean

Source: NC State University Libraries
Added: August 6, 2018

2017 journal article

Kinetics of color development of peanuts during dry roasting using a batch roaster

Journal of Food Process Engineering, 40(3).

By: X. Shi, K. Sandeep, J. Davis, T. Sanders & L. Dean

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

Potential ACE-inhibitory activity and nanoLC-MS/MS sequencing of peptides derived from aflatoxin contaminated peanut meal

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 56(2), 537–542.

By: B. White, T. Sanders & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2014 review

Strategies to Mitigate Peanut Allergy: Production, Processing, Utilization, and Immunotherapy Considerations

Annual review of food science and technology, vol 5.

By: B. White, X. Shi, C. Burk, M. Kulis, A. Burks, T. Sanders, J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Allergenic properties of enzymatically hydrolyzed peanut flour extracts

International Archives of Allergy and Immunology, 162(2), 25–32.

By: X. Shi, R. Guo, B. White, A. Yancey, T. Sanders, J. Davis, A. Burks, M. Kulis

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Comparative proteomic analysis and IgE binding properties of peanut seed and testa (Skin)

Journal of Agricultural and Food Chemistry, 61(16), 3957–3968.

By: B. White, E. Gokce, A. Nepomuceno, D. Muddiman, T. Sanders & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Development of a pilot-scale process to sequester aflatoxin and release bioactive peptides from highly contaminated peanut meal

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 51(2), 492–499.

By: B. White, A. Oakes, X. Shi, K. Price, M. Lamb, V. Sobolev, T. Sanders, J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Process development for spray drying a value-added extract from aflatoxin-contaminated peanut meal

International Journal of Food Science and Technology, 48(1), 58–66.

By: A. Oakes, B. White, M. Lamb, V. Sobolev, T. Sanders & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Producing biodiesel from cottonseed oil using Rhizopus oryzae ATCC #34612 whole cell biocatalysts: Culture media and cultivation period optimization

Energy for Sustainable Development, 17(4), 331–336.

By: S. Athalye, R. Sharma-Shivappa, S. Peretti, P. Kolar & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

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.

By: J. Davis, D. Sweigart, K. Price, L. Dean & T. Sanders

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinations

Journal of Food Science, 77(12), C1292–1298.

By: K. McDaniel, B. White, L. Dean, T. Sanders & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

KI-impregnated oyster shell as a solid catalyst for soybean oil transesterification

Bioresource Technology, 104, 329–335.

By: S. Jairam, P. Kolar, R. Sharma-Shivappa, J. Osborne & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Value-added processing of peanut meal: enzymatic hydrolysis to improve functional and nutritional properties of water soluble extracts

Journal of Food Biochemistry, 36(5), 520–531.

By: L. Kane, J. Davis, A. Oakes, L. Dean & T. Sanders

Source: NC State University Libraries
Added: August 6, 2018

2011 conference paper

Kinetics of dry roasting as related to peanut quality

In Olfaction and electronic nose: proceedings of the 14th international symposium on olfaction and electronic nose (Vol. 1362, pp. 81–83).

By: K. McDaniel, J. Mifsud, H. Lechat, C. Schneider, T. Sanders & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

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.

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins

Food Chemistry, 119(2), 539–547.

By: J. Davis, L. Dean, K. Price & T. Sanders

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Value-added processing of peanut meal: Aflatoxin sequestration during protein extraction

Journal of Agricultural and Food Chemistry, 58(9), 5625–5632.

By: L. Seifert, J. Davis, J. Dorner, W. Jaynes, R. Zartman & T. Sanders

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Nanoceria as antioxidant: Synthesis and biomedical applications

JOM: the Journal of the Minerals, Metals & Materials Society, 60(3), 33–37.

By: A. Karakoti, N. Monteiro-Riviere, R. Aggarwal, J. Davis, R. Narayan, W. Self, J. McGinnis, S. Seal

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

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.

By: J. Davis, L. Dean, W. Faircloth & T. Sanders

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins

Colloids and Surfaces. B, Biointerfaces, 54(2), 200–210.

By: J. Davis & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Liquid to semisolid rheological transitions of normal and high-oleic peanut oils upon cooling to refrigeration temperatures

Journal of the American Oil Chemists Society, 84(11), 979–987.

By: J. Davis & T. Sanders

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Some rheological properties of aqueous peanut flour dispersions

Journal of Texture Studies, 38(2), 253–272.

By: J. Davis, G. Gharst & T. Sanders

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

The The effect of transglutaminase crosslinking on the rheological characteristics of heated peanut flour dispersions

Journal of Food Science, 72(7), C369–375.

By: G. Gharst, D. Clare, J. Davis & T. Sanders

Source: NC State University Libraries
Added: August 6, 2018

2006 journal article

Factors determining the physical properties of protein foams

Food Hydrocolloids, 20(03-Feb), 284–292.

By: E. Foegeding, P. Luck & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

Foaming and interfacial properties of hydrolyzed beta-lactoglobulin

Journal of Colloid and Interface Science, 288(2), 412–422.

By: J. Davis, D. Doucet & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Electrostatic effects on the yield stress of whey protein isolate foams

Colloids and Surfaces. B, Biointerfaces, 34(1), 13–23.

By: J. Davis, E. Foegeding & F. Hansen

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Foaming and interfacial properties of polymerized whey protein isolate

Journal of Food Science, 69(5), C404–410.

By: J. Davis & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Advances in modifying and understanding whey protein functionality

Trends in Food Science & Technology, 13(5), 151–159.

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Properties of whey and egg white protein foams

Colloids and Surfaces. A, Physicochemical and Engineering Aspects, 204(1-3), 9–21.

By: C. Pernell, E. Foegeding, P. Luck & J. Davis

Source: NC State University Libraries
Added: August 6, 2018