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.
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.
Strategies to Mitigate Peanut Allergy: Production, Processing, Utilization, and Immunotherapy Considerations
[Review of ]. Annual review of food science and technology, vol 5, 5, 155–176.
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.
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.
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.
2011 conference paper
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.
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.
2004 journal article
The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon
Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 37(3), 317–322.
Peanut roast color and sensory attribute relationships
In J. M. Ames & T. F. Hofmann (Eds.), Chemistry and physiology of selected food colorants (pp. 187–200).
Ed(s): . J. M. Ames & T. Hofmann
Effect of maturity and curing on peanut proteins: Changes in protein surface hydrophobicity
In C.-T. H. F. Shahidi & N. Chuyen (Eds.), Process-induced chemical changes in food (Advances in experimental medicine and biology; v. 434:35) (Vol. 434).
Ed(s): C. F. Shahidi & N. Chuyen