Jack Parker Davis

Allergenicity reduction of the bio-elicited peanut sprout powder (BPSP) and toxicological acceptance of BPSP-supplemented diets assessed with ICR mice

Weng, B. B.-C., Liu, Y.-C., White, B. L., Chang, J.-C., Davis, J. P., Hsiao, S.-H., & Chiou, R. Y.-Y. (2022, July 10). Journal of Food Science and Technology.

Dual-Responsive Microgels for Structural Repair and Recovery of Nonwoven Membranes for Liquid Filtration

ACS Applied Polymer Materials, 3(3), 1508–1517.

Measurements of High Oleic Purity in Peanut Lots Using Rapid, Single Kernel Near‐Infrared Reflectance Spectroscopy

Davis, B. I., Agraz, C. B., Kline, M., Gottschall, E., Nolt, M., Whitaker, T. B., … Davis, J. P. (2021, April 26). Journal of the American Oil Chemists Society.

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

Shi, X., Davis, J. P., Xia, Z., Sandeep, K. P., Sanders, T. H., & Dean, L. O. (2016, September 30). LWT, Vol. 75, pp. 520–528.

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

Shi, X., Sandeep, K. P., Davis, J. P., Sanders, T. H., & Dean, L. L. (2016, September 29). Journal of Food Process Engineering, Vol. 40.

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

White, B. L., Shi, X., Burk, C. M., Kulis, M., Burks, A. W., Sanders, T. H., & Davis, J. P. (2014, January 4). Annual Review of Food Science and Technology.

Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts

Shi, X., Guo, R., White, B. L., Yancey, A., Sanders, T. H., Davis, J. P., … Kulis, M. (2013, January 1). International Archives of Allergy and Immunology.

Comparative Proteomic Analysis and IgE Binding Properties of Peanut Seed and Testa (Skin)

White, B. L., Gökce, E., Nepomuceno, A. I., Muddiman, D. C., Sanders, T. H., & Davis, J. P. (2013, March 27). Journal of Agricultural and Food Chemistry, Vol. 61, pp. 3957–3968.

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

White, B. L., Sanders, T. H., & Davis, J. P. (2013, December 7). LWT.

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.

Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations

McDaniel, K. A., White, B. L., Dean, L. L., Sanders, T. H., & Davis, J. P. (2012, November 12). Journal of Food Science.

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

White, B. L., Oakes, A. J., Shi, X., Price, K. M., Lamb, M. C., Sobolev, V. S., … Davis, J. P. (2012, December 5). LWT.

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

Oakes, A. J., White, B. L., Lamb, M., Sobolev, V., Sanders, T. H., & Davis, J. P. (2012, August 22). International Journal of Food Science & Technology.

Refractive Index and Density Measurements of Peanut Oil for Determining Oleic and Linoleic Acid Contents

Davis, J. P., Sweigart, D. S., Price, K. M., Dean, L. L., & Sanders, T. H. (2012, November 3). Journal of the American Oil Chemists Society.

VALUE-ADDED PROCESSING OF PEANUT MEAL: ENZYMATIC HYDROLYSIS TO IMPROVE FUNCTIONAL AND NUTRITIONAL PROPERTIES OF WATER SOLUBLE EXTRACTS

KANE, L. A. U. R. E. N. E., DAVIS, J. A. C. K. P., OAKES, A. A. R. O. N. J., DEAN, L. I. S. A. L., & SANDERS, T. I. M. O. T. H. Y. H. (2012, January 6). Journal of Food Biochemistry.

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

Jairam, S., Kolar, P., Sharma-Shivappa, R., Osborne, J. A., & Davis, J. P. (2011, October 24). Bioresource Technology.

Kinetics of dry roasting as related to peanut quality

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

Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters

Stephens, A. M., Dean, L. L., Davis, J. P., Osborne, J. A., & Sanders, T. H. (2010, March 25). Journal of Food Science.

Value-Added Processing of Peanut Meal: Aflatoxin Sequestration during Protein Extraction

Seifert, L. E., Davis, J. P., Dorner, J. W., Jaynes, W. F., Zartman, R. E., & Sanders, T. H. (2010, March 30). Journal of Agricultural and Food Chemistry.

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

Davis, J. P., Dean, L. L., Price, K. M., & Sanders, T. H. (2009, July 1). Food Chemistry.

Nanoceria as antioxidant: Synthesis and biomedical applications

Karakoti, A. S., Monteiro-Riviere, N. A., Aggarwal, R., Davis, J. P., Narayan, R. J., Self, W. T., … Seal, S. (2008, March 1). JOM, Vol. 60, pp. 33–37.

Physical and Chemical Characterizations of Normal and High‐Oleic Oils from Nine Commercial Cultivars of Peanut

Davis, J. P., Dean, L. O., Faircloth, W. H., & Sanders, T. H. (2008, January 9). Journal of the American Oil Chemists Society.

Liquid to Semisolid Rheological Transitions of Normal and High‐oleic Peanut Oils upon Cooling to Refrigeration Temperatures

Davis, J. P., & Sanders, T. H. (2007, September 26). Journal of the American Oil Chemists Society.

SOME RHEOLOGICAL PROPERTIES OF AQUEOUS PEANUT FLOUR DISPERSIONS*

DAVIS, J. P., GHARST, G., & SANDERS, T. H. (2007, April 1). Journal of Texture Studies.

The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions

Gharst, G., Clare, D. A., Davis, J. P., & Sanders, T. H. (2007, August 7). Journal of Food Science.

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

Davis, J. P., & Foegeding, E. A. (2006, October 25). Colloids and Surfaces B Biointerfaces.

Factors determining the physical properties of protein foams

Foegeding, E. A., Luck, P. J., & Davis, J. P. (2005, August 23). Food Hydrocolloids, Vol. 20, pp. 284–292.

Foaming and interfacial properties of hydrolyzed β-lactoglobulin

Davis, J. P., Doucet, D., & Foegeding, E. A. (2005, May 12). Journal of Colloid and Interface Science.

Electrostatic effects on the yield stress of whey protein isolate foams

Davis, J. P., Foegeding, E. A., & Hansen, F. K. (2004, January 30). Colloids and Surfaces B Biointerfaces.

Foaming and Interfacial Properties of Polymerized Whey Protein Isolate

Davis, J. P., & Foegeding, E. A. (2004, June 1). Journal of Food Science.

Advances in modifying and understanding whey protein functionality

Foegeding, E. A., Davis, J. P., Doucet, D., & McGuffey, M. K. (2002, May 1). Trends in Food Science & Technology.

Properties of whey and egg white protein foams

Pernell, C. W., Foegeding, E. A., Luck, P. J., & Davis, J. P. (2002, May 1). Colloids and Surfaces A Physicochemical and Engineering Aspects, Vol. 204, pp. 9–21.