Works (51)

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

2015 journal article

Chemical composition of the essential oils from leaves of edible (Arachis hypogaea L.) and perennial (Arachis glabrata Benth.) peanut plants

Journal of Essential Oil Bearing Plants, 18(3), 605–612.

By: K. Constanza, S. Tallury, J. Whaley, 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

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

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

Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins

Journal of Food Science, 77(11), S407–411.

By: C. Hathorn & T. Sanders

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

2011 journal article

Registration of 'Bailey' peanut

Journal of Plant Registrations, 5(1), 27–39.

By: T. Isleib, S. Milla-Lewis, H. Pattee, S. Copeland, M. Zuleta, B. Shew, J. Hollowell, T. Sanders ...

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

Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese

Journal of Food Science, 73(9), C632–638.

By: E. Neta, R. Miracle, T. Sanders & M. Drake

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

2008 journal article

Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts

Journal of Agricultural and Food Chemistry, 56(17), 8096–8102.

By: J. Greene, T. Sanders & M. Drake

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

2008 journal article

The The effect of refrigerated and frozen storage on butter flavor and texture

Journal of Dairy Science, 91(2), 455–465.

By: A. Krause, R. Miracle, T. Sanders, L. Dean & M. Drake

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

2007 journal article

Fruity fermented off-flavor distribution in samples from large peanut lots

Journal of Sensory Studies, 22(4), 453–461.

By: J. Greene, T. Whitaker, K. Hendrix & T. Sanders

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

2007 journal article

Transglutaminase polymerization of peanut proteins

Journal of Agricultural and Food Chemistry, 55(2), 432–438.

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

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

2006 journal article

Characterization of aroma-active compounds in microwave blanched peanuts

Journal of Food Science, 71(9), C513–520.

By: A. Schirack, M. Drake, T. Sanders & K. Sandeep

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

2006 journal article

Compositional and sensory comparisons between normal- and high-oleic peanuts

Journal of Agricultural and Food Chemistry, 54(5), 1759–1763.

By: T. Isleib, H. Pattee, T. Sanders, K. Hendrix & L. Dean

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

2006 journal article

Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts

Journal of Sensory Studies, 21(2), 146–154.

By: J. Greene, K. Bratka, M. Drake & T. Sanders

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

2006 journal article

Impact of microwave blanching on the flavor of roasted peanuts

Journal of Sensory Studies, 21(4), 428–440.

By: A. Schirack, M. Drake, T. Sanders & K. Sandeep

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

2006 journal article

Registration of 'Brantley' peanut

Crop Science, 46(5), 2309–2311.

By: T. Isleib, P. Rice, R. Mozingo, S. Copeland, J. Graeber, W. Novitzky, H. Pattee, T. Sanders, R. Mozingo, D. Coker

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

2006 journal article

Registration of 'Phillips' peanut

Crop Science, 46(5), 2308–2309.

By: T. Isleib, P. Rice, R. Mozingo, S. Copeland, J. Graeber, H. Pattee, T. Sanders, R. Mozingo, D. Coker

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

2006 journal article

The The development of a lexicon for frozen vegetable soybeans (edamame)

Journal of Sensory Studies, 21(6), 644–653.

By: B. Krinsky, M. Drake, G. Civille, L. Dean, K. Hendrix & T. Sanders

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

2005 journal article

A A model for temperature and moisture distribution during continuous microwave drying

Journal of Food Process Engineering, 28(1), 68–87.

By: D. Boldor, T. Sanders, K. Swartzel & B. Farkas

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

2005 journal article

Descriptive analysis and US consumer acceptability of peanuts from different origins

Food Quality and Preference, 16(1), 37–43.

By: N. Young, T. Sanders, M. Drake, J. Osborne & G. Civille

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

2004 journal article

Dielectric properties of in-shell and shelled peanuts at microwave frequencies

Transactions of the ASAE, 47(4), 1159–1169.

By: D. Boldor, T. Sanders & J. Simunovic

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

2004 journal article

Microstructure of peanut (Arachis hypogaea L. cv. 'NC 7') cotyledons during development

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 37(4), 439–445.

By: C. Young, H. Pattee, W. Schadel & T. Sanders

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

2004 journal article

The The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 37(3), 317–322.

By: C. Young, W. Schadel, H. Pattee & T. Sanders

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

2002 journal article

Descriptive analysis of commercially available creamy style peanut butters

Journal of Sensory Studies, 17(5), 391–414.

By: K. McNeill, T. Sanders & G. Civille

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

2002 journal article

Effect of roasting oil composition on the stability of roasted high-oleic peanuts

Journal of the American Oil Chemists Society, 79(2), 129–132.

By: G. Bolton & T. Sanders

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

2002 journal article

Storage water activity effect on oxidation and sensory properties of high-oleic peanuts

Journal of Food Science, 67(5), 1600–1603.

By: G. Baker, C. Sims, D. Gorbet, T. Sanders & S. O'Keefe

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

2001 journal article

Non-detectable levels of trans-fatty acids in peanut butter

Journal of Agricultural and Food Chemistry, 49(5), 2349–2351.

By: T. Sanders

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

2001 chapter

Peanut roast color and sensory attribute relationships

In Chemistry and physiology of selected food colorants (pp. 187–200). Washington, DC: American Chemical Society.

By: H. Pattee, T. Sanders, T. Isleib & F. Giesbrecht

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

2000 journal article

Effect of storage environment on farmers stock peanut grade factors in an aerated warehouse in West Texas

Peanut Science, 27(2000), 56–63.

By: P. Blankenship, G. Grice, C. Butts, M. Lamb, T. Sanders, B. Horn, J. Dorner

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

2000 journal article

Occurrence of resveratrol in edible peanuts

Journal of Agricultural and Food Chemistry, 48(4), 1243–1246.

By: T. Sanders, R. McMichael & K. Hendrix

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

2000 journal article

Using focus groups to develop a quantitative consumer questionnaire for peanut butter

Journal of Sensory Studies, 15(2), 163–178.

By: K. McNeill, T. Sanders & G. Civille

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

1999 journal article

Determination of peanut maturity using a Hunter colorimeter

Peanut Science, 25(1999), 99–103.

By: C. Grimm, E. Champagne & T. Sanders

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

1999 journal article

Effect of blanching on peanut shelf life

Peanut Science, 26(1999), 8–13.

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

1998 chapter

Effect of maturity and curing on peanut proteins: Changes in protein surface hydrophobicity

In Process-induced chemical changes in food (Advances in experimental medicine and biology; v. 434:35) (Vol. 434). New York: Plenum Press.

By: S. Chung, J. Vercellotti & T. Sanders

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

1998 journal article

Evidence of stress proteins and a potential maturity marker in peanuts

Journal of Agricultural and Food Chemistry, 46(11), 4712–4716.

By: S. Chung, J. Vercellotti & T. Sanders

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

1998 journal article

Maturity effects on sensory and storage quality of roasted Virginia type peanuts

Journal of Food Science, 63(2), 366–369.

By: K. McNeill & T. Sanders

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

1997 journal article

Effect of peanut blanching protocols on bed and seed temperatures, seed moisture, and blanchability

Peanut Science, 24(1997), 42–46.

By: G. Adelsberg & T. Sanders

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

1997 journal article

Increase of glycolytic enzymes in peanuts during peanut maturation and curing: Evidence of anaerobic metabolism

Journal of Agricultural and Food Chemistry, 45(12), 4516–4521.

By: S. Chung, J. Vercellotti & T. Sanders

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

1997 journal article

The The role of maturation in quality of stackpole cured peanuts

Peanut Science, 24(1997), 25–31.

By: T. Sanders, J. Vercellotti, K. Bett & R. Greene

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