@article{ali_joseph_alfaro-wisaquillo_quintana-ospina_patino_vu_dean_fallen_mian_taliercio_et al._2024, title={Effects of high oleic full-fat soybean meal on broiler live performance, carcass and parts yield, and fatty acid composition of breast fillets}, volume={103}, ISSN={["1525-3171"]}, DOI={10.1016/j.psj.2023.103399}, abstractNote={The effects of high oleic oil full-fat (HO-FF) soybean meal (SBM) on broiler meat quality could lead to value-added food products. This experiment evaluated the effects of dietary normal oleic extruded expelled (NO-EE), normal oleic full-fat (NO-FF), or HO-FF SBM on live performance, carcass and parts yield, and breast fatty acid composition. Diets were formulated to be isoenergetic and isonitrogenous. A total of 540 Ross-708 male broilers were raised on floor pens with 18 broilers/pen and ten replicates/treatment. Data were analyzed in a completely randomized design. Chickens were fed with a starter (0 – 14 d), grower (15 – 35 d), or a finisher diet (36 – 47 d) up to 47 d. Chickens were weighed at 7, 14, 35, and 47 d. At 48 d, four broilers per pen were processed. Breast samples were collected and evaluated for quality and fatty acid content. Broilers fed diets with NO-EE were heavier (P < 0.05) than chickens fed diets with full-fat SBM (NO-FF and HO-FF) at d 7, 14, 35 while feed conversion ratio (FCR) of NO-EE was best (P < 0.05) at 7 d and 47 d. Carcass yield was also higher for broilers fed NO-EE than the other treatments. Diet did not affect parts yield, breast meat color, cooking, drip loss, white stripping, or SM quality parameters. More breast fillets without wooden breast (score 1) were observed (P < 0.05) for NO-FF than the other two treatments. The breast meat fatty acid profile (g fatty acid/ 100 g of all fatty acids) was significantly affected (P < 0.001) by diet. Broilers fed the HO-FF SBM diet had 54 to 86% more oleic acid, 72.5% to 2.2 times less linoleic acid, and reduced stearic and palmitic acid levels in the breast meat than NO-FF and NO-EE. In conclusion, feeding HO-FF to broilers enriched the oleic acid content of their breast meat while reducing the saturated fatty acid content relative to the NO-FF and NO-EE treatment groups.}, number={3}, journal={POULTRY SCIENCE}, author={Ali, Muhammad and Joseph, Michael and Alfaro-Wisaquillo, Maria Camila and Quintana-Ospina, Gustavo Adolfo and Patino, Danny and Vu, Thien and Dean, Lisa L. and Fallen, Ben and Mian, Rouf and Taliercio, Earl and et al.}, year={2024}, month={Mar} }
 @article{maharjan_rahimi_harding_vu_oviedo-rondon_mian_joseph_dean_anderson_toomer_2023, title={Effects of full-fat high-oleic soybean meal in layer diets on nutrient digestibility and egg quality parameters of a white laying hen strain}, volume={102}, ISSN={["1525-3171"]}, DOI={10.1016/j.psj.2023.102486}, abstractNote={This study was conducted to understand the impact of including full fat high-oleic soybean meal in layer hen diets on nutrient digestibility and added nutritional value in eggs. Forty-eight layers (∼36 wk old) were randomly assigned to one of 4 isonitrogenous (18.5% crude protein) treatment diets with 12 replicate birds per treatment in a 3-wk study. Treatments were 1) solvent extracted defatted soybean meal + corn diet, 2) dry extruded defatted soybean meal + corn, 3) full-fat soybean meal + corn, 4) high-oleic full-fat soybean meal + corn diet. Apparent ileal digestibility of crude fat (CF) and crude protein (CP) were determined using celite (∼2%) as an indigestible marker. Tibia strength and egg quality parameters (egg weight, shell strength, Haugh unit, shell color, and yolk color) were recorded during the study. Fatty acid profiles, including the monounsaturated fatty acid, oleic acid (C18:1, cis), in eggs and adipogenic tissue (liver, muscle, and fat pad) were measured using gas chromatography (GC-FID). Digestibility values of CF ranged from 71 to 84% and CP varied from 67 to 72% for treatment diets, with treatment mean values being no different (P > 0.05) between treatment diets. No differences between treatment diets in tibia strength or egg quality parameters (egg weight, shell strength, and Haugh unit) were observed (P > 0.05) except for yolk color. Similarly, there were no differences in the total lipids in egg yolk (P > 0.05) between treatment diets. However, oleic acid percentage of total lipid in egg and tissue was significantly higher (P < 0.001) in hens given the high-oleic full-fat soybean meal diet than in other treatment groups. No difference was observed in oleic acid percentage of total lipid in egg between the other 3 treatment diets (P > 0.05). Overall, the results exhibited that the eggs and tissue of layer hens fed the full-fat high-oleic acid soybean meal diet were higher in oleic acid while the CF and CP digestibility remained similar to the digestibility of the other diets.}, number={4}, journal={POULTRY SCIENCE}, author={Maharjan, Pramir and Rahimi, Amin and Harding, Kari L. and Vu, Thien Chuong and Oviedo-Rondon, Edgar O. and Mian, Rouf and Joseph, Michael and Dean, Lisa and Anderson, Kenneth E. and Toomer, Ondulla}, year={2023}, month={Apr} }
 @article{fritz_dean_hendrix_andres_newman_oakley_clevenger_dunne_2022, title={Flavor quality and composition of accession resources in the North Carolina State University peanut breeding program}, volume={7}, ISSN={["1435-0653"]}, DOI={10.1002/csc2.20774}, abstractNote={Abstract}, journal={CROP SCIENCE}, author={Fritz, Katelyn R. and Dean, Lisa L. and Hendrix, Keith W. and Andres, Ryan J. and Newman, Cassondra S. and Oakley, Andrew T. and Clevenger, Josh P. and Dunne, Jeffrey C.}, year={2022}, month={Jul} }
 @article{ucar_perez-diaz_dean_2020, title={Content of xylose, trehalose and L -citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria ?}, volume={91}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2020.103454}, abstractNote={This research determined the concentration of trehalose, xylose and l-citrulline in fresh and fermented cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of the lactobacilli to utilize them was scrutinized in fermented cucumber juice. Fresh cucumber juice was supplemented with trehalose, xylose and l-citrulline to observed mixed culture fermentations. Changes in the biochemistry, pH and colony counts during fermentations were monitored. Trehalose, xylose and l-citrulline were detected in fermentations to15.51 ± 1.68 mM, a fresh cucumber sample at 36.05 mM and in fresh and fermented cucumber samples at 1.05 ± 0.63 mM, respectively. Most of the LAB tested utilized trehalose and xylose in FCJM at pH 4.7. l-citrulline was utilized by L. buchneri and produced by other LAB. l-citrulline (12.43 ± 2.3 mM) was converted to ammonia (14.54 ± 3.60 mM) and the biogenic amine ornithine (14.19 ± 1.07 mM) by L. buchneri at pH 4.7 in the presence of 0.5 ± 0.2 mM glucose enhancing growth by 0.5 log CFU/mL. The use of a mixed starter culture containing L. buchneri aided in the removal of l-citrulline and enhanced the fermentation stability. The utilization of l-citrulline by L. buchneri may be a cause of concern for the stability of cucumber fermentations at pH 3.7 or above. This study identifies the use of a tripartite starter culture as an enhancer of microbial stability for fermented cucumbers.}, journal={FOOD MICROBIOLOGY}, author={Ucar, Redife Aslihan and Perez-Diaz, Ilenys M. and Dean, Lisa L.}, year={2020}, month={Oct} }
 @article{ucar_perez-diaz_dean_2020, title={Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium}, volume={8}, ISSN={["2048-7177"]}, DOI={10.1002/fsn3.1830}, abstractNote={Abstract}, number={11}, journal={FOOD SCIENCE & NUTRITION}, author={Ucar, Redife Aslihan and Perez-Diaz, Ilenys M. and Dean, Lisa L.}, year={2020}, month={Nov}, pages={5798–5810} }
 @article{kaufman_jordan_reberg-horton_dean_shew_brandenburg_anco_mehl_taylor_balota_et al._2020, title={Identifying interest, risks, and impressions of organic peanut production: A survey of conventional farmers in the Virginia-Carolina region}, volume={6}, ISSN={["2374-3832"]}, DOI={10.1002/cft2.20042}, abstractNote={Crop, Forage & Turfgrass ManagementVolume 6, Issue 1 e20042 CROP MANAGEMENT—BRIEFS Identifying interest, risks, and impressions of organic peanut production: A survey of conventional farmers in the Virginia–Carolina region Amanda A. Kaufman, Amanda A. Kaufman Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC, 27695 USASearch for more papers by this authorDavid L. Jordan, Corresponding Author David L. Jordan david_jordan@ncsu.edu orcid.org/0000-0003-4786-2727 Department of Crop and Soil Sciences, North Carolina State University, Box 7620, Raleigh, NC, 27695 USA Correspondence Department of Crop and Soil Sciences, North Carolina State University, Box 7620, Raleigh, NC 27695 Email: david_jordan@ncsu.eduSearch for more papers by this authorChris Reberg-Horton, Chris Reberg-Horton Department of Crop and Soil Sciences, North Carolina State University, Box 7620, Raleigh, NC, 27695 USASearch for more papers by this authorLisa L. Dean, Lisa L. Dean Market Quality and Handling Research Unit, ARS, SEA, USDA, Raleigh, NC, 27695 USASearch for more papers by this authorBarbara B. Shew, Barbara B. Shew Department of Entomology and Plant Pathology, North Carolina State University, Box 7613, Raleigh, NC, 27695 USASearch for more papers by this authorRick L. Brandenburg, Rick L. Brandenburg Department of Entomology and Plant Pathology, North Carolina State University, Box 7613, Raleigh, NC, 27695 USASearch for more papers by this authorDan Anco, Dan Anco Edisto Research and Extension Center, Clemson University, 64 Research Road, Blackville, SC, 29817 USASearch for more papers by this authorHillary Mehl, Hillary Mehl Tidewater Agricultural Research and Extension Center, 6321 Holland Road, Suffolk, VA, 23437 USASearch for more papers by this authorSally Taylor, Sally Taylor Tidewater Agricultural Research and Extension Center, 6321 Holland Road, Suffolk, VA, 23437 USASearch for more papers by this authorMaria Balota, Maria Balota orcid.org/0000-0003-4626-0193 Tidewater Agricultural Research and Extension Center, 6321 Holland Road, Suffolk, VA, 23437 USASearch for more papers by this authorL. Suzanne Goodell, L. Suzanne Goodell Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC, 27695 USASearch for more papers by this authorJonathan Allen, Jonathan Allen Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC, 27695 USASearch for more papers by this author Amanda A. Kaufman, Amanda A. Kaufman Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC, 27695 USASearch for more papers by this authorDavid L. Jordan, Corresponding Author David L. Jordan david_jordan@ncsu.edu orcid.org/0000-0003-4786-2727 Department of Crop and Soil Sciences, North Carolina State University, Box 7620, Raleigh, NC, 27695 USA Correspondence Department of Crop and Soil Sciences, North Carolina State University, Box 7620, Raleigh, NC 27695 Email: david_jordan@ncsu.eduSearch for more papers by this authorChris Reberg-Horton, Chris Reberg-Horton Department of Crop and Soil Sciences, North Carolina State University, Box 7620, Raleigh, NC, 27695 USASearch for more papers by this authorLisa L. Dean, Lisa L. Dean Market Quality and Handling Research Unit, ARS, SEA, USDA, Raleigh, NC, 27695 USASearch for more papers by this authorBarbara B. Shew, Barbara B. Shew Department of Entomology and Plant Pathology, North Carolina State University, Box 7613, Raleigh, NC, 27695 USASearch for more papers by this authorRick L. Brandenburg, Rick L. Brandenburg Department of Entomology and Plant Pathology, North Carolina State University, Box 7613, Raleigh, NC, 27695 USASearch for more papers by this authorDan Anco, Dan Anco Edisto Research and Extension Center, Clemson University, 64 Research Road, Blackville, SC, 29817 USASearch for more papers by this authorHillary Mehl, Hillary Mehl Tidewater Agricultural Research and Extension Center, 6321 Holland Road, Suffolk, VA, 23437 USASearch for more papers by this authorSally Taylor, Sally Taylor Tidewater Agricultural Research and Extension Center, 6321 Holland Road, Suffolk, VA, 23437 USASearch for more papers by this authorMaria Balota, Maria Balota orcid.org/0000-0003-4626-0193 Tidewater Agricultural Research and Extension Center, 6321 Holland Road, Suffolk, VA, 23437 USASearch for more papers by this authorL. Suzanne Goodell, L. Suzanne Goodell Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC, 27695 USASearch for more papers by this authorJonathan Allen, Jonathan Allen Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC, 27695 USASearch for more papers by this author First published: 14 June 2020 https://doi.org/10.1002/cft2.20042Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Volume6, Issue12020e20042 RelatedInformation}, number={1}, journal={CROP FORAGE & TURFGRASS MANAGEMENT}, author={Kaufman, Amanda A. and Jordan, David L. and Reberg-Horton, Chris and Dean, Lisa L. and Shew, Barbara B. and Brandenburg, Rick L. and Anco, Dan and Mehl, Hillary and Taylor, Sally and Balota, Maria and et al.}, year={2020} }
 @article{lahiri_reisig_dean_reay-jones_greene_carter_mian_fallen_2020, title={Mechanisms of Soybean Host-Plant Resistance Against Megacopta cribraria (Hemiptera: Plataspidae)}, volume={49}, ISSN={0046-225X 1938-2936}, url={http://dx.doi.org/10.1093/ee/nvaa075}, DOI={10.1093/ee/nvaa075}, abstractNote={Abstract}, number={4}, journal={Environmental Entomology}, publisher={Oxford University Press (OUP)}, author={Lahiri, S and Reisig, D D and Dean, Lisa L and Reay-Jones, F P F and Greene, J K and Carter, T E, Jr and Mian, R and Fallen, B D}, editor={Naranjo, StevenEditor}, year={2020}, month={Jul}, pages={876–885} }
 @article{klevorn_dean_johanningsmeier_2019, title={Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types}, volume={84}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.14450}, abstractNote={AbstractPeanuts (Arachis hypogaea L.) are prized for their flavor and popular worldwide as food or as food ingredients. The raw peanut seed contains the precursor compounds to roasted peanut flavor and has the potential to be manipulated through traditional breeding methods. However, little is known about the metabolome of the raw seeds. Comprehensive metabolite profiles of both raw runner and Virginia‐type peanuts were determined. Using a system incorporating several methodologies including (RP)/UPLC‐MS/MS and HILIC/UPLC‐MS/MS, along with quantitation of fatty acids, free amino acids, and tocopherols, 365 metabolites were identified and of these, 52 were significantly different between market types (P < 0.05). Higher levels of gamma‐glutamylalanine, oxylipins, purine metabolites, and alpha‐ketoglutarate derived members of the glutamate family of amino acids defined the Virginia‐type, while runner‐type peanuts were differentiated by their ethylmalonate and eicosenoate content. This study presents a comprehensive analysis of the raw peanut seed, providing knowledge of the range of small molecules present in peanuts. The new information presented here will enable future research for peanut quality improvement.}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Klevorn, Claire M. and Dean, Lisa L. and Johanningsmeier, Suzanne D.}, year={2019}, month={Mar}, pages={397–405} }
 @article{christman_dean_allen_godinez_toomer_2019, title={Peanut skin phenolic extract attenuates hyperglycemic responses in vivo and in vitro}, volume={14}, ISSN={["1932-6203"]}, DOI={10.1371/journal.pone.0214591}, abstractNote={Diabetes affects at least 285 million people globally, and this number continues to increase. Clinical complications include impaired glucose metabolism, hyperglycemia, dyslipidemia, atherosclerosis and non-alcoholic fatty liver disease. Evidence has shown that natural phenolics play a protective effect on both the development and management of type 2 diabetes. This study evaluated effects of the extract from peanut skins containing polyphenols on induced- hyperglycemia using in vivo and in vitro methods. A human hepatocellular liver carcinoma cell line (HepG2) was used to investigate the effect of the peanut skin extract on cell viability after exposure to high glucose concentrations. In vivo, the effect of peanut skin extract on an oral glucose tolerance was investigated in human subjects. Fifteen participants aged 21–32 underwent an oral glucose tolerance test with five treatments: 1) 50-gram glucose solution (reference); 2). 50-gram glucose solution, followed by 12 mg of vegi-capsulated maltodextrin; 3) 50-gram glucose solution, followed by 120 mg of vegi-capsulated maltodextrin-encapsulated peanut skin extract; 4). 50-gram glucose solution, followed by 28 grams of unfortified coated peanuts; 5) 50-gram glucose solution, followed by 28 grams of chili lime coated peanuts fortified with encapsulated peanut skin extract. Glucose levels were measured using a continuous monitor. Peanut skin extract was found to attenuate the decrease in cell viability in high glucose treated HepG2 cells, showing a protective effect against hyperglycemia induced cell death. No difference in the glycemic response area under the curve between any treatments using the tolerance test, but the treatment of the peanut skin extract with the glucose reference resulted in a significantly lower peak blood glucose response at 45 minutes, indicating that it was effective at reducing the glycemic response. The present study shows that the phenolic extract of peanut skins has an antidiabetic effect, further confirming their value as a functional food ingredient.}, number={3}, journal={PLOS ONE}, author={Christman, Lindsey M. and Dean, Lisa L. and Allen, Jonathan C. and Godinez, Sofia Feng and Toomer, Ondulla T.}, year={2019}, month={Mar} }
 @article{eickholt_carter_taliercio_dickey_dean_delheimer_li_2019, title={Registration of USDA-Max x Soja Core Set-1: Recovering 99% of Wild Soybean Genome from PI 366122 in 17 Agronomic Interspecific Germplasm Lines}, volume={13}, ISSN={["1940-3496"]}, DOI={10.3198/jpr2017.09.0059crg}, abstractNote={USDA‐Max × Soja Core Set‐1 (USDA‐MxS‐CS1‐1 to USDA‐MxS‐CS1‐17 [Reg. No. GP‐417 to GP‐433, PI 689053 to PI 689069]) is a group of 17 interspecific breeding lines developed from the hybridization of lodging‐resistant soybean cultivar N7103 [Glycine max (L.) Merr.] with wild soybean plant introduction PI 366122 [G. soja Siebold & Zucc.]. These materials were released by the USDA‐ARS and the North Carolina Agricultural Research Service (March 2017) to expand the North American soybean breeding pool. The full‐sib breeding lines are 50% wild soybean by pedigree and developed through bulk breeding and pedigree selection. Marker analysis of 2455 well‐distributed polymorphic single‐nucleotide polymorphism loci revealed that individual breeding lines ranged from 21 to 40% alleles derived from wild soybean. Collectively, most of the wild soybean genome was transferred to the core set in that 5, 10, and 17 breeding lines captured 83, 98, and 99% of G. soja–derived polymorphic alleles. Physical linkage maps suggested that extensive recombination occurred between the G. max and G. soja genomes. The 17 breeding lines are well adapted to the southeastern United States, exhibited seed yield ranging from 75 to 97% of the domesticated parent, and are group VI or VII maturity. Some breeding lines displayed increased seed protein, oil, or methionine content, and all exhibited increased seed size as compared to the domesticated parent. The novel genetic diversity, positive agronomic performance, and improved seed composition of these lines suggest that they are valuable genetic resources for US soybean breeding.}, number={2}, journal={JOURNAL OF PLANT REGISTRATIONS}, author={Eickholt, David and Carter, Thomas E., Jr. and Taliercio, Earl and Dickey, David and Dean, Lisa O. and Delheimer, Jake and Li, Zenglu}, year={2019}, month={May}, pages={217–236} }
 @article{lima_vogel_wagner-gillespie_wimer_dean_fogleman_2018, title={Nutritional Comparison of Raw, Holder Pasteurized, and Shelf-stable Human Milk Products}, volume={67}, ISSN={["1536-4801"]}, DOI={10.1097/MPG.0000000000002094}, abstractNote={ABSTRACT}, number={5}, journal={JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION}, author={Lima, Hope and Vogel, Kenneth and Wagner-Gillespie, Montana and Wimer, Courtney and Dean, Lisa and Fogleman, April}, year={2018}, month={Nov}, pages={649–653} }
 @article{shi_davis_xia_sandeep_sanders_dean_2017, title={Characterization of peanuts after dry roasting, oil roasting, and blister frying}, volume={75}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2016.09.030}, abstractNote={Peanuts were systematically deep fried, blister fried, or dry roasted at 177 °C to Hunter L-values of 53.0 ± 1.0, 48.5 ± 1.0, and 43.0 ± 1.0, corresponding to light, medium, and dark roasting, respectively. Thermal modifications of the epidermal and parenchyma cells were observed in the scanning electron microscopic images for processed peanuts, compared to raw peanuts. Peanut microstructure was most extensively damaged by blister frying, followed by deep frying, and then dry roasting. The moisture content decreased with increased surface color, due to more moisture loss with longer heat processing time. For light roasting, blister fried peanuts had significantly higher moisture contents than the deep fried and dry roasted peanuts, while for medium and dark roasting, blister fried had lower moistures than the other two. Descriptive sensory analysis was able to distinguish the flavor and texture profiles of peanuts prepared by different roasting methods. In storage testing throughout 16 weeks, peroxide value measurements indicated the blister fried peanuts had the longest shelf life, followed by the dry roasted, and then the deep fried. Descriptive sensory analysis proved that the rate of the loss of roast peanut flavor during storage was faster in dry roasted peanuts followed by blister fried and deep fried.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Shi, Xiaolei and Davis, Jack P. and Xia, Zhoutong and Sandeep, K. P. and Sanders, Timothy H. and Dean, Lisa O.}, year={2017}, month={Jan}, pages={520–528} }
 @article{iasmin_dean_ducoste_2016, title={Quantifying fat, oil, and grease deposit formation kinetics}, volume={88}, ISSN={["0043-1354"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84947483809&partnerID=MN8TOARS}, DOI={10.1016/j.watres.2015.11.009}, abstractNote={Fat, oil, and grease (FOG) deposits formed in sanitary sewers are calcium-based saponified solids that are responsible for a significant number of nationwide sanitary sewer overflows (SSOs) across United States. In the current study, the kinetics of lab-based saponified solids were determined to understand the kinetics of FOG deposit formation in sewers for two types of fat (Canola and Beef Tallow) and two types of calcium sources (calcium chloride and calcium sulfate) under three pH (7 ± 0.5, 10 ± 0.5, and ≈14) and two temperature conditions (22 ± 0.5 and 45 ± 0.5 °C). The results of this study displayed quick reactions of a fraction of fats with calcium ions to form calcium based saponified solids. Results further showed that increased palmitic fatty acid content in source fats, the magnitude of the pH, and temperature significantly affect the FOG deposit formation and saponification rates. The experimental data of the kinetics were compared with two empirical models: a) Cotte saponification model and b) Foubert crystallization model and a mass-action based mechanistic model that included alkali driven hydrolysis of triglycerides. Results showed that the mass action based mechanistic model was able to predict changes in the rate of formation of saponified solids under the different experimental conditions compared to both empirical models. The mass-action based saponification model also revealed that the hydrolysis of Beef Tallow was slower compared to liquid Canola fat resulting in smaller quantities of saponified solids. This mechanistic saponification model, with its ability to track the saponified solids chemical precursors, may provide an initial framework to predict the spatial formation of FOG deposits in municipal sewers using system wide sewer collection modeling software.}, journal={WATER RESEARCH}, author={Iasmin, Mahbuba and Dean, Lisa O. and Ducoste, Joel J.}, year={2016}, month={Jan}, pages={786–795} }
 @article{constanza_tallury_whaley_sanders_dean_2015, title={Chemical Composition of the Essential Oils from Leaves of Edible (Arachis hypogaea L.) and Perennial (Arachis glabrata Benth.) Peanut Plants}, volume={18}, ISSN={["0976-5026"]}, DOI={10.1080/0972060x.2014.961039}, abstractNote={Abstract: Peanut or groundnut (Arachis hypogaea L.) is a valuable oilseed crop, but other than the seed, the rest of the plant is of minimal value. Plant material including the leaves is used as soil conditioner or as animal feed. Perennial peanut (Arachis glabrata Benth and Arachis pintoi Krapov & W.C. Greg) known as forage or rhizoma peanut produces few seeds, but is grown specifically as a forage, turf or ornamental plant. The leaves from the peanut plants of the cultivated variety, Bailey and the perennial varieties, Arblick, Arbrook, and Amarillo were freeze dried, essential oils were extracted by distillation and the chemical compositions were determined using gas chromatography and gas chromatography-mass spectrometry. Oil yield from the A. hypogaea leaves was 0.0063 % (w/w). The major components were 1-octen-3-ol (12.4 %), heneicosane (11.7 %), nonanal (10.9 %), 4-vinylguaiacol (6.4 %) and phytol (7.4 %). The yield from A. glabrata and A. pintoi leaves ranged from 0.0044 % to 0.0061 % (w/w) with the major components in common among the three varieties tested 1-octen-3-ol (40.5-44.9 %), β-linalool (5.0-8.9 %) and 4-vinylguaiacol (1.4-8.6 %).}, number={3}, journal={JOURNAL OF ESSENTIAL OIL BEARING PLANTS}, author={Constanza, Karen and Tallury, Shyamalrau and Whaley, Jeffrey and Sanders, Timothy and Dean, Lisa}, year={2015}, month={May}, pages={605–612} }
 @article{yang_meng_breidt_dean_arritt_2015, title={Effects of Acetic Acid and Arginine on pH Elevation and Growth of Bacillus licheniformis in an Acidified Cucumber Juice Medium}, volume={78}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028x.jfp-14-478}, abstractNote={Bacillus licheniformis has been shown to cause pH elevation in tomato products having an initial pH below 4.6 and metabiotic effects that can lead to the growth of pathogenic bacteria. Because of this, the organism poses a potential risk to acidified vegetable products; however, little is known about the growth and metabolism of this organism in these products. To clarify the mechanisms of pH change and growth of B. licheniformis in vegetable broth under acidic conditions, a cucumber juice medium representative of a noninhibitory vegetable broth was used to monitor changes in pH, cell growth, and catabolism of sugars and amino acids. For initial pH values between pH 4.1 to 6.0, pH changes resulted from both fermentation of sugar (lowering pH) and ammonia production (raising pH). An initial pH elevation occurred, with starting pH values of pH 4.1 to 4.9 under both aerobic and anaerobic conditions, and was apparently mediated by the arginine deiminase reaction of B. licheniformis. This initial pH elevation was prevented if 5 mM or greater acetic acid was present in the brine at the same pH. In laboratory media, under favorable conditions for growth, data indicated that growth of the organism was inhibited at pH 4.6 with protonated acetic acid concentrations of 10 to 20 mM, corresponding to 25 to 50 mM total acetic acid; however, growth inhibition required greater than 300 mM citric acid (10-fold excess of the amount in processed tomato products) products under similar conditions. The data indicate that growth and pH increase by B. licheniformis may be inhibited by the acetic acid present in most commercial acidified vegetable products but not by the citric acid in many tomato products.}, number={4}, journal={JOURNAL OF FOOD PROTECTION}, author={Yang, Zhenquan and Meng, Xia and Breidt, Frederick, Jr. and Dean, Lisa L. and Arritt, Fletcher M.}, year={2015}, month={Apr}, pages={728–737} }
 @article{isleib_milla-lewis_pattee_copeland_zuleta_shew_hollowell_sanders_dean_hendrix_et al._2015, title={Registration of ‘Sugg’ peanut}, volume={9}, ISSN={["1940-3496"]}, DOI={10.3198/jpr2013.09.0059crc}, abstractNote={‘Sugg’ (Reg. No. CV-125, PI 666112) is a large-seeded virginia-type peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) cultivar with partial resistance to four diseases that occur commonly in the Virginia–Carolina production area: early leafspot caused by Cercospora arachidicola S. Hori, Cylindrocladium black rot caused by Cylindrocladium parasiticum Crous, Wingfield & Alfenas, Sclerotinia blight caused by Sclerotinia minor Jagger, and tomato spotted wilt caused by the Tomato spotted wilt tospovirus. Sugg was developed as part of a program of selection for multiple disease resistance funded by growers, seed dealers, shellers, and processors. Sugg was tested under the experimental designation N03091T and released by the North Carolina Agricultural Research Service (NCARS) in 2009. Sugg was tested by the NCARS, the Virginia Agricultural Experiment Station, and five other state agricultural experiment stations and the USDA–ARS units participating in the Uniform Peanut Performance Tests. Sugg has alternate branching pattern, intermediate runner growth habit, medium green foliage, and high contents of fancy pods and medium virginia-type seeds. It has seeds with pink testa averaging 957 mg seed−1, approximately 40% jumbo and 46% fancy pods, and extra-large kernel content of ∼47%. Sugg is named in honor of Norfleet “Fleet” Sugg and the late Joseph “Joe” Sugg, cousins who served consecutively as executive directors of the North Carolina Peanut Growers Association from 1966 through 1993.}, number={1}, journal={J. Plant Reg.}, publisher={American Society of Agronomy}, author={Isleib, T.G. and Milla-Lewis, S.R. and Pattee, H.E. and Copeland, S.C. and Zuleta, M.C. and Shew, B.B. and Hollowell, J.E. and Sanders, T.H. and Dean, L.O. and Hendrix, K.W. and et al.}, year={2015}, pages={44–52} }
 @article{iasmin_dean_lappi_ducoste_2014, title={Factors that influence properties of FOG deposits and their formation in sewer collection systems}, volume={49}, ISSN={["0043-1354"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84889588357&partnerID=MN8TOARS}, DOI={10.1016/j.watres.2013.11.012}, abstractNote={Understanding the formation of Fat, Oil, and Grease (FOG) deposits in sewer systems is critical to the sustainability of sewer collection systems since they have been implicated in causing sewerage blockages that leads to sanitary sewer overflows (SSOs). Recently, FOG deposits in sewer systems displayed strong similarities with calcium-based fatty acid salts as a result of a saponification reaction. The objective of this study was to quantify the factors that may affect the formation of FOG deposits and their chemical and rheological properties. These factors included the types of fats used in FSEs, environmental conditions (i.e. pH and temperature), and the source of calcium in sewer systems. The results of this study showed that calcium content in the calcium based salts seemed to depend on the solubility limit of the calcium source and influenced by pH and temperature conditions. The fatty acid profile of the calcium-based fatty acid salts produced under alkali driven hydrolysis were identical to the profile of the fat source and did not match the profile of field FOG deposits, which displayed a high fraction of palmitic, a long chain saturated fatty acid. It is hypothesized that selective microbial metabolism of fats and/or biologically induced hydrogenation may contribute to the FOG deposit makeup in sewer system. Therefore, selective removal of palmitic in pretreatment processes may be necessary prior to the discharge of FSE wastes into the sewer collection system.}, journal={WATER RESEARCH}, author={Iasmin, Mahbuba and Dean, Lisa O. and Lappi, Simon E. and Ducoste, Joel J.}, year={2014}, month={Feb}, pages={92–102} }
 @article{he_reyes_leming_dean_lappi_ducoste_2013, title={Mechanisms of Fat, Oil and Grease (FOG) deposit formation in sewer lines}, volume={47}, ISSN={["0043-1354"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84879016648&partnerID=MN8TOARS}, DOI={10.1016/j.watres.2013.05.002}, abstractNote={FOG deposits in sewer systems have recently been shown to be metallic salts of fatty acids. However, the fate and transport of FOG deposit reactant constituents and the complex interactions during the FOG deposit formation process are still largely unknown. In this study, batch tests were performed to elucidate the mechanisms of FOG deposit formation that lead to sanitary sewer overflows (SSOs). We report the first formation of FOG deposits on a concrete surface under laboratory conditions that mimic the formation of deposits in sewer systems. Results showed that calcium, the dominant metal in FOG deposits, can be released from concrete surfaces under low pH conditions and contribute to the formation process. Small amounts of additional oil to grease interceptor effluent substantially facilitated the air/water or pipe surface/water interfacial reaction between free fatty acids and calcium to produce surface FOG deposits. Tests of different fatty acids revealed that more viscous FOG deposit solids were formed on concrete surfaces, and concrete corrosion was accelerated, in the presence of unsaturated FFAs versus saturated FFAs. Based on all the data, a comprehensive model was proposed for the mechanisms of FOG deposit formation in sewer systems.}, number={13}, journal={WATER RESEARCH}, publisher={Elsevier BV}, author={He, Xia and Reyes, Francis L., III and Leming, Michael L. and Dean, Lisa O. and Lappi, Simon E. and Ducoste, Joel J.}, year={2013}, month={Sep}, pages={4451–4459} }
 @article{mcdaniel_white_dean_sanders_davis_2012, title={Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations}, volume={77}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2012.02979.x}, abstractNote={Abstract:  Peanuts in North America and Europe are primarily consumed after dry roasting. Standard industry practice is to roast peanuts to a specific surface color (Hunter L‐value) for a given application; however, equivalent surface colors can be attained using different roast temperature/time combinations, which could affect product quality. To investigate this potential, runner peanuts from a single lot were systematically roasted using 5 roast temperatures (147, 157, 167, 177, and 187 °C) and to Hunter L‐values of 53 ± 1, 48.5 ± 1, and 43 ± 1, corresponding to light, medium, and dark roasts, respectively. Moisture contents (MC) ranged from 0.41% to 1.70% after roasting. At equivalent roast temperatures, MC decreased as peanuts became darker; however, for a given color, MC decreased with decreasing roast temperature due to longer roast times required for specified color formation. Initial total tocopherol contents of expressed oils ranged from 164 to 559 μg/g oil. Peanuts roasted at lower temperatures and darker colors had higher tocopherol contents. Glucose content was roast color and temperature dependent, while fructose was only temperature dependent. Soluble protein was lower at darker roast colors, and when averaged across temperatures, was highest when samples were roasted at 187 °C. Lysine content decreased with increasing roast color but was not dependent on temperature. MC strongly correlated with several components including tocopherols (R2 = 0.67), soluble protein (R2 = 0.80), and peak force upon compression (R2 = 0.64). The variation in characteristics related to roast conditions is sufficient to suggest influences on final product shelf life and consumer acceptability.}, number={12}, journal={JOURNAL OF FOOD SCIENCE}, author={McDaniel, Kristin A. and White, Brittany L. and Dean, Lisa L. and Sanders, Timothy H. and Davis, Jack P.}, year={2012}, month={Dec}, pages={C1292–C1298} }
 @article{kane_davis_oakes_dean_sanders_2012, title={VALUE-ADDED PROCESSING OF PEANUT MEAL: ENZYMATIC HYDROLYSIS TO IMPROVE FUNCTIONAL AND NUTRITIONAL PROPERTIES OF WATER SOLUBLE EXTRACTS}, volume={36}, ISSN={["1745-4514"]}, DOI={10.1111/j.1745-4514.2011.00566.x}, abstractNote={Value-added applications are needed for peanut meal, which is the high-protein by-product of commercial peanut oil production. Peanut meal dispersions were hydrolyzed with alcalase, flavourzyme and pepsin in an effort to improve functional and nutritional properties of the resulting water soluble extracts. Degree of hydrolysis (DH) ranged from 20 to 60% for alcalase, 10 to 20% for pepsin and 10 to 70% for flavourzyme from 3 to 240 min. Low molecular weight peptides (<14 kDa) and unique banding patterns reflected the different proteolytic activities of each enzyme as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Total soluble solids and soluble nitrogen increased a minimum of 30 and 110%, respectively, for all hydrolysates after 4-h hydrolysis. Differences in air/water adsorption responses of hydrolysates were a function of protease specificity. Antioxidant capacities of all hydrolysates were greater than unhydrolyzed controls and correlated linearly (R2 = 0.87) with DH, whereas antioxidant capacities of hydrolysates were minimally dependent on bicinchoninic acid protein solubility or relative amino acid distribution. 
 
 
 
PRACTICAL APPLICATIONS 
 
Peanut meal is the high-protein by-product of commercial peanut oil production. While an excellent source of protein, aflatoxin contamination currently limits applications of peanut meal to feed markets. Recently described efforts to sequester aflatoxin from peanut meal during processing have proven successful, potentially allowing for processing of this material into value-added components including aflatoxin-free protein/peptide concentrates. Accordingly, the current manuscript focuses on the potential for enzymatic hydrolysis (three different proteases are compared) to improve functional and nutritional properties of peanut meal during processing. Enzymatic hydrolysis substantially increases solubility and antioxidant capacities of peanut meal hydrolysates. A potential mechanism for increased antioxidant capacity with increasing hydrolysis is discussed. These and other chemical/functional data within the manuscript directly apply to strategies for value-added processing of peanut meal.}, number={5}, journal={JOURNAL OF FOOD BIOCHEMISTRY}, author={Kane, Lauren E. and Davis, Jack P. and Oakes, Aaron J. and Dean, Lisa L. and Sanders, Timothy H.}, year={2012}, month={Oct}, pages={520–531} }
 @article{he_iasmin_dean_lappi_ducoste_reyes_2011, title={Evidence for Fat, Oil, and Grease (FOG) Deposit Formation Mechanisms in Sewer Lines}, volume={45}, ISSN={["1520-5851"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-79956022597&partnerID=MN8TOARS}, DOI={10.1021/es2001997}, abstractNote={The presence of hardened and insoluble fats, oil, and grease (FOG) deposits in sewer lines is a major cause of line blockages leading to sanitary sewer overflows (SSOs). Despite the central role that FOG deposits play in SSOs, little is known about the mechanisms of FOG deposit formation in sanitary sewers. In this study, FOG deposits were formed under laboratory conditions from the reaction between free fatty acids and calcium chloride. The calcium and fatty acid profile analysis showed that the laboratory-produced FOG deposit displayed similar characteristics to FOG deposits collected from sanitary sewer lines. Results of FTIR analysis showed that the FOG deposits are metallic salts of fatty acid as revealed by comparisons with FOG deposits collected from sewer lines and pure calcium soaps. Based on the data, we propose that the formation of FOG deposits occurs from the aggregation of excess calcium compressing the double layer of free fatty acid micelles and a saponification reaction between aggregated calcium and free fatty acids.}, number={10}, journal={ENVIRONMENTAL SCIENCE & TECHNOLOGY}, author={He, Xia and Iasmin, Mahbuba and Dean, Lisa O. and Lappi, Simon E. and Ducoste, Joel J. and Reyes, Francis L., III}, year={2011}, month={May}, pages={4385–4391} }
 @article{listiyani_campbell_miracle_dean_drake_2011, title={Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins}, volume={94}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2011-4341}, abstractNote={Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations in dried whey products. No legal limit exists in the United States for BP use in whey, but international concerns exist. The objectives of this study were to determine the effect of hydrogen peroxide (HP) or BP bleaching on the flavor of 34% WPC (WPC34) and to evaluate residual BA in commercial and experimental WPC bleached with and without BP. Cheddar whey was manufactured in duplicate. Pasteurized fat-separated whey was subjected to hot bleaching with either HP at 500 mg/kg, BP at 50 or 100 mg/kg, or no bleach. Whey was ultrafiltered and spray dried into WPC34. Color [L*(lightness), a* (red-green), and b* (yellow-blue)] measurements and norbixin extractions were conducted to compare bleaching efficacy. Descriptive sensory and instrumental volatile analyses were used to evaluate bleaching effects on flavor. Benzoic acid was extracted from experimental and commercial WPC34 and 80% WPC (WPC80) and quantified by HPLC. The b* value and norbixin concentration of BP-bleached WPC34 were lower than HP-bleached and control WPC34. Hydrogen peroxide-bleached WPC34 displayed higher cardboard flavor and had higher volatile lipid oxidation products than BP-bleached or control WPC34. Benzoyl peroxide-bleached WPC34 had higher BA concentrations than unbleached and HP-bleached WPC34 and BA concentrations were also higher in BP-bleached WPC80 compared with unbleached and HP-bleached WPC80, with smaller differences than those observed in WPC34. Benzoic acid extraction from permeate showed that WPC80 permeate contained more BA than did WPC34 permeate. Benzoyl peroxide is more effective in color removal of whey and results in fewer flavor side effects compared with HP and residual BA is decreased by ultrafiltration and diafiltration.}, number={9}, journal={JOURNAL OF DAIRY SCIENCE}, author={Listiyani, M. A. D. and Campbell, R. E. and Miracle, R. E. and Dean, L. O. and Drake, M. A.}, year={2011}, month={Sep}, pages={4347–4359} }
 @article{israel_taliercio_kwanyuen_burton_dean_2011, title={Inositol Metabolism in Developing Seed of Low and Normal Phytic Acid Soybean Lines}, volume={51}, ISSN={["1435-0653"]}, DOI={10.2135/cropsci2010.03.0123}, abstractNote={While inositol has key roles in phytic acid and raffinosaccharide synthesis, its concentration in developing seed of low phytic acid soybean [Glycine max (L.) Merr.] lines derived from CX1834 (Wilcox et al., 2000) has not been compared to that of normal lines. Concentrations of metabolites in the phytic acid and raffinosaccharide biosynthesis have been measured in mature seed of CX1834‐derived lines but not throughout seed development. Our objective was to compare concentrations of inositol and metabolites associated with phytic acid and raffinosaccharide synthesis in developing seed of CX1834‐derived and normal lines. Plants were cultured with complete nutrient solutions in growth chambers with 650 to 700 μmol m−2 s−1 of photosynthetically active radiation and a 26/22°C day/night temperature. Seed inositol concentrations were high (60 to 90 mmol kg−1 seed dry wt.) at 20 d after flowering (DAF) and decreased 95% by maturity in both normal and low phytic acid lines. In two of three experiments, low phytic acid lines had significantly (p ≤ 0.05) greater seed inositol concentrations than normal lines at the first two sampling dates, but differences at maturity were not significant. Seeds of low phytic acid and normal lines had statistically similar concentrations (p > 0.05) of partially phosphorylated inositol intermediate (inositol triphosphate [IP3]), stachyose, raffinose, and phytase activity throughout development. These results corroborate previous studies that ruled out defects in genes coding myo‐inositol‐1‐P synthase, inositol kinases, and phytase as the basis for the low seed phytic acid trait in CX1834‐derived lines.}, number={1}, journal={CROP SCIENCE}, author={Israel, Daniel W. and Taliercio, Earl and Kwanyuen, Prachuab and Burton, Joseph W. and Dean, Lisa}, year={2011}, pages={282–289} }
 @article{isleib_milla-lewis_pattee_copeland_zuleta_shew_hollowell_sanders_dean_hendrix_et al._2010, title={Registration of ‘Bailey’ peanut}, volume={5}, ISSN={["1940-3496"]}, DOI={10.3198/jpr2009.12.0742crc}, abstractNote={‘Bailey’ (Reg. No. CV‐111, PI 659502) is a large‐seeded virginia‐type peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) with partial resistance to five diseases that occur commonly in the Virginia‐Carolina production area: early leaf spot (caused by Cercospora arachidicola Hori), late leaf spot [caused by Cercosporidium personatum (Berk. & M.A. Curtis) Deighton], Cylindrocladium black rot [caused by Cylindrocladium parasiticum Crous, M.J. Wingf. & Alfenas], Sclerotinia blight (caused by Sclerotinia minor Jagger), and tomato spotted wilt (caused by Tomato spotted wilt tospovirus). It also has partial resistance to southern stem rot (caused by Sclerotium rolfsii Sacc.). Bailey was developed as part of a program of selection for multiple‐disease resistance funded by growers, seedsmen, shellers, and processors. Bailey was tested under the experimental designation N03081T and was released by the North Carolina Agricultural Research Service (NCARS) in 2008. Bailey was tested by the NCARS, the Virginia Agricultural Experimental Station, and five other state agricultural experiment stations and the USDA‐ARS units participating in the Uniform Peanut Performance Tests. Bailey has an alternate branching pattern, an intermediate runner growth habit, medium green foliage, and high contents of fancy pods and medium virginia‐type seeds. It has approximately 34% jumbo and 46% fancy pods, seeds with tan testas and an average weight of 823 mg seed−1, and an extra large kernel content of approximately 42%. Bailey is named in honor of the late Dr. Jack E. Bailey, formerly the peanut breeding project's collaborating plant pathologist.}, number={1}, journal={J. Plant Reg.}, publisher={American Society of Agronomy}, author={Isleib, T.G. and Milla-Lewis, S.R. and Pattee, H.E. and Copeland, S.C. and Zuleta, M.C. and Shew, B.B. and Hollowell, J.E. and Sanders, T.H. and Dean, L.O. and Hendrix, K.W. and et al.}, year={2010}, pages={27–39} }
 @article{truong_deighton_thompson_mcfeeters_dean_pecota_yencho_2009, title={Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS}, volume={58}, ISSN={0021-8561 1520-5118}, url={http://dx.doi.org/10.1021/jf902799a}, DOI={10.1021/jf902799a}, abstractNote={Purple-fleshed sweetpotatoes (PFSP) can be a healthy food choice for consumers and a potential source for natural food colorants. This study aimed to identify anthocyanins and anthocyanidins in PFSP, and to evaluate the effect of thermal processing on these polyphenolic compounds. Freeze-dried powder of raw and steamed samples of three PFSP varieties were extracted with acidified methanol using a Dionex ASE 200 accelerated solvent extractor. Seventeen anthocyanins were identified by HPLC-DAD/ESI-MS/MS for Stokes Purple and NC 415 varieties with five major compounds: cyanidin 3-caffeoylsophoroside-5-glucoside, peonidin 3-caffeoylsophoroside-5-glucoside, cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, peonidin 3-caffeoyl-p-hydroxybenzoyl-sophoroside-5-glucoside, and peonidin-caffeoyl-feruloylsophoroside-5-glucoside. Okinawa variety showed 12 pigments with 3 major peaks identified as cyanidin 3-caffeoylsophoroside-5-glucoside, cyanidin 3-(6'',6'''-dicaffeoylsophoroside)-5-glucoside and cyanidin 3-(6''-caffeoyl-6'''-feruloylsophoroside)-5-glucoside. Steam cooking had no significant effect on total anthocyanin content or the anthocyanin pigments. Cyanidin and peonidin, which were the major anthocyanidins in the acid hydrolyzed extracts, were well separated and quantified by HPLC with external standards. Cyanidin and peonidin, which contribute to the blue and red hues of PFSP, can be simply quantified by HPLC after acid hydrolysis of the anthocyanins.}, number={1}, journal={Journal of Agricultural and Food Chemistry}, publisher={American Chemical Society (ACS)}, author={Truong, Van-Den and Deighton, Nigel and Thompson, Roger T. and McFeeters, Roger F. and Dean, Lisa O. and Pecota, Kenneth V. and Yencho, G. Craig}, year={2009}, month={Dec}, pages={404–410} }
 @article{leatherwood_pharr_dean_williamson_2007, title={Carbohydrate content and root growth in seeds germinated under salt stress}, volume={132}, number={6}, journal={Journal of the American Society for Horticultural Science}, author={Leatherwood, W. R. and Pharr, D. M. and Dean, L. O. and Williamson, J. D.}, year={2007}, pages={876–882} }