Jack Davis

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). Allergenicity reduction of the bio-elicited peanut sprout powder (BPSP) and toxicological acceptance of BPSP-supplemented diets assessed with ICR mice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. https://doi.org/10.1007/s13197-022-05537-7

Ramesh, S., Davis, J., Roros, A., Eiben, J., Fabiani, T., Smith, R., … Menegatti, S. (2021). Dual-Responsive Microgels for Structural Repair and Recovery of Nonwoven Membranes for Liquid Filtration. ACS APPLIED POLYMER MATERIALS, 3(3), 1508–1517. https://doi.org/10.1021/acsapm.0c01360

Davis, B. I., Agraz, C. B., Kline, M., Gottschall, E., Nolt, M., Whitaker, T. B., … Davis, J. P. (2021). Measurements of High Oleic Purity in Peanut Lots Using Rapid, Single Kernel Near-Infrared Reflectance Spectroscopy. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 98(6), 621–632. https://doi.org/10.1002/aocs.12487

Shi, X., Davis, J. P., Xia, Z., Sandeep, K. P., Sanders, T. H., & Dean, L. O. (2017). Characterization of peanuts after dry roasting, oil roasting, and blister frying. LWT-FOOD SCIENCE AND TECHNOLOGY, 75, 520–528. https://doi.org/10.1016/j.lwt.2016.09.030

Shi, X., Sandeep, K. P., Davis, J. P., Sanders, T. H., & Dean, L. L. (2017). Kinetics of color development of peanuts during dry roasting using a batch roaster. JOURNAL OF FOOD PROCESS ENGINEERING, 40(3). https://doi.org/10.1111/jfpe.12498

White, B. L., Sanders, T. H., & Davis, J. P. (2014). Potential ACE-inhibitory activity and nanoLC-MS/MS sequencing of peptides derived from aflatoxin contaminated peanut meal. LWT-FOOD SCIENCE AND TECHNOLOGY, 56(2), 537–542. https://doi.org/10.1016/j.lwt.2013.11.039

White, B. L., Shi, X., Burk, C. M., Kulis, M., Burks, A. W., Sanders, T. H., & Davis, J. P. (2014). Strategies to Mitigate Peanut Allergy: Production, Processing, Utilization, and Immunotherapy Considerations. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 5, Vol. 5, pp. 155–176. https://doi.org/10.1146/annurev-food-030713-092443

Shi, X., Guo, R., White, B. L., Yancey, A., Sanders, T. H., Davis, J. P., … Kulis, M. (2013). Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts. INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY, 162(2), 25–32. https://doi.org/10.1159/000351920

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

White, B. L., Oakes, A. J., Shi, X., Price, K. M., Lamb, M. C., Sobolev, V. S., … Davis, J. P. (2013). Development of a pilot-scale process to sequester aflatoxin and release bioactive peptides from highly contaminated peanut meal. LWT-FOOD SCIENCE AND TECHNOLOGY, 51(2), 492–499. https://doi.org/10.1016/j.lwt.2012.10.022

Oakes, A. J., White, B. L., Lamb, M., Sobolev, V., Sanders, T. H., & Davis, J. P. (2013). 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. https://doi.org/10.1111/j.1365-2621.2012.03158.x

Athalye, S., Sharma-Shivappa, R., Peretti, S., Kolar, P., & Davis, J. P. (2013). 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. https://doi.org/10.1016/j.esd.2013.03.009

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

McDaniel, K. A., White, B. L., Dean, L. L., Sanders, T. H., & Davis, J. P. (2012). Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations. JOURNAL OF FOOD SCIENCE, 77(12), C1292–C1298. https://doi.org/10.1111/j.1750-3841.2012.02979.x

Jairam, S., Kolar, P., Sharma-Shivappa, R., Osborne, J. A., & Davis, J. P. (2012). KI-impregnated oyster shell as a solid catalyst for soybean oil transesterification. BIORESOURCE TECHNOLOGY, 104, 329–335. https://doi.org/10.1016/j.biortech.2011.10.039

Kane, L. E., Davis, J. P., Oakes, A. J., Dean, L. L., & Sanders, T. H. (2012). 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. https://doi.org/10.1111/j.1745-4514.2011.00566.x

McDaniel, K. A., Mifsud, J. C., Lechat, H., Schneider, C., Sanders, T. H., & Davis, J. P. (2011). 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.

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

Davis, J. P., Dean, L. L., Price, K. M., & Sanders, T. H. (2010). Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. FOOD CHEMISTRY, 119(2), 539–547. https://doi.org/10.1016/j.foodchem.2009.06.057

Seifert, L. E., Davis, J. P., Dorner, J. W., Jaynes, W. F., Zartman, R. E., & Sanders, T. H. (2010). Value-Added Processing of Peanut Meal: Aflatoxin Sequestration during Protein Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(9), 5625–5632. https://doi.org/10.1021/jf9045304

Karakoti, A. S., Monteiro-Riviere, N. A., Aggarwal, R., Davis, J. P., Narayan, R. J., Self, W. T., … Seal, S. (2008). Nanoceria as antioxidant: Synthesis and biomedical applications. JOM, 60(3), 33–37. https://doi.org/10.1007/s11837-008-0029-8

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

Davis, J. P., & Foegeding, E. A. (2007). Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins. COLLOIDS AND SURFACES B-BIOINTERFACES, 54(2), 200–210. https://doi.org/10.1016/j.colsurfb.2006.10.017

Davis, J. P., & Sanders, T. H. (2007). 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. https://doi.org/10.1007/s11746-007-1133-6

Davis, J. P., Gharst, G., & Sanders, T. H. (2007). Some rheological properties of aqueous peanut flour dispersions. JOURNAL OF TEXTURE STUDIES, 38(2), 253–272. https://doi.org/10.1111/j.1745-4603.2007.00097.x

Gharst, G., Clare, D. A., Davis, J. P., & Sanders, T. H. (2007). The effect of transglutaminase crosslinking on the rheological characteristics of heated peanut flour dispersions. JOURNAL OF FOOD SCIENCE, 72(7), C369–C375. https://doi.org/10.1111/j.1750-3841.2007.00442.x

Foegeding, E. A., Luck, P. J., & Davis, J. P. (2006). Factors determining the physical properties of protein foams. FOOD HYDROCOLLOIDS, Vol. 20, pp. 284–292. https://doi.org/10.1016/j.foodhyd.2005.03.014

Davis, J. P., Doucet, D., & Foegeding, E. A. (2005). Foaming and interfacial properties of hydrolyzed beta-lactoglobulin. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 288(2), 412–422. https://doi.org/10.1016/j.jcis.2005.03.002

Davis, J. P., Foegeding, E. A., & Hansen, F. K. (2004). Electrostatic effects on the yield stress of whey protein isolate foams. COLLOIDS AND SURFACES B-BIOINTERFACES, 34(1), 13–23. https://doi.org/10.1016/j.colsurfb.2003.10.014

Davis, J. P., & Foegeding, E. A. (2004). Foaming and interfacial properties of polymerized whey protein isolate. Journal of Food Science, 69(5), C404–410. https://doi.org/10.1111/j.1365-2621.2004.tb10706.x

Foegeding, E. A., Davis, J. P., Doucet, D., & McGuffey, M. K. (2002). Advances in modifying and understanding whey protein functionality. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 13(5), 151–159. https://doi.org/10.1016/S0924-2244(02)00111-5

Pernell, C. W., Foegeding, E. A., Luck, P. J., & Davis, J. P. (2002). Properties of whey and egg white protein foams. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 204(1-3), 9–21. https://doi.org/10.1016/S0927-7757(01)01061-5