Timothy H Sanders

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.

Chemical Composition of the Essential Oils from Leaves of Edible (Arachis hypogaeaL.) and Perennial (Arachis glabrataBenth.) Peanut Plants

Constanza, K., Tallury, S., Whaley, J., Sanders, T., & Dean, L. (2015, May 4). Journal of Essential Oil Bearing Plants.

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.

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.

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.

Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins

Hathorn, C. S., & Sanders, T. H. (2012, October 11). Journal of Food Science.

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.

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.

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.

Registration of ‘Bailey’ peanut

J. Plant Reg., 5(1), 27–39.

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.

Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese

Neta, E. R. D., Miracle, R. E., Sanders, T. H., & Drake, M. A. (2008, October 13). Journal of Food Science.

Characterization of Volatile Compounds Contributing to Naturally Occurring Fruity Fermented Flavor in Peanuts

Greene, J. L., Sanders, T. H., & Drake, M. A. (2008, August 8). Journal of Agricultural and Food Chemistry.

The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture

Krause, A. J., Miracle, R. E., Sanders, T. H., Dean, L. L., & Drake, M. A. (2008, January 24). Journal of Dairy Science.

FRUITY FERMENTED OFF‐FLAVOR DISTRIBUTION IN SAMPLES FROM LARGE PEANUT LOTS

GREENE, J. L., WHITAKER, T. B., HENDRIX, K. W., & SANDERS, T. H. (2007, July 20). Journal of Sensory Studies.

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.

Characterization of Aroma‐Active Compounds in Microwave Blanched Peanuts

Schirack, A. V., Drake, M. A., Sanders, T. H., & Sandeep, K. P. (2006, November 1). Journal of Food Science, Vol. 71, pp. C513–520.

Compositional and Sensory Comparisons between Normal- and High-Oleic Peanuts

Isleib, T. G., Pattee, H. E., Sanders, T. H., Hendrix, K. W., & Dean, L. O. (2006, February 3). Journal of Agricultural and Food Chemistry.

EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTS

GREENE, J. L., BRATKA, K. J., DRAKE, M. A., & SANDERS, T. H. (2006, March 24). Journal of Sensory Studies.

IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTS

SCHIRACK, A. N. D. R. I. A. N. A. V., DRAKE, M. A. R. Y. A. N. N. E., SANDERS, T. I. M. O. T. H. Y. H., & SANDEEP, K. P. (2006, July 27). Journal of Sensory Studies, Vol. 21, pp. 428–440.

Registration of ‘Brantley’ Peanut

Isleib, T. G., Rice, P. W., Mozingo, R. W., Copeland, S. C., Graeber, J. B., Novitzky, W. P., … Coker, D. L. (2006, September 1). Crop Science.

Registration of ‘Phillips’ Peanut

Isleib, T. G., Rice, P. W., Mozingo, R. W., Copeland, S. C., Graeber, J. B., Pattee, H. E., … Coker, D. L. (2006, September 1). Crop Science.

THE DEVELOPMENT OF A LEXICON FOR FROZEN VEGETABLE SOYBEANS (EDAMAME)

KRINSKY, B. F., DRAKE, M. A., CIVILLE, G. V., DEAN, L. L., HENDRIX, K. W., & SANDERS, T. H. (2006, November 8). Journal of Sensory Studies.

Transglutaminase Polymerization of Peanut Proteins

Clare, D. A., Gharst, G., & Sanders, T. H. (2006, December 29). Journal of Agricultural and Food Chemistry.

A MODEL FOR TEMPERATURE AND MOISTURE DISTRIBUTION DURING CONTINUOUS MICROWAVE DRYING*

BOLDOR, D., SANDERS, T. H., SWARTZEL, K. R., & FARKAS, B. E. (2005, February 1). Journal of Food Process Engineering.

Descriptive analysis and US consumer acceptability of peanuts from different origins

Young, N. D., Sanders, T. H., Drake, M. A., Osborne, J., & Civille, G. V. (2004, February 6). Food Quality and Preference.

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

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

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

Young, C. T., Pattee, H. E., Schadel, W. E., & Sanders, T. H. (2004, January 17). LWT.

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

Young, C. T., Schadel, W. E., Pattee, H. E., & Sanders, T. H. (2003, November 15). LWT.

DESCRIPTIVE ANALYSIS OF COMMERCIALLY AVAILABLE CREAMY STYLE PEANUT BUTTERS¹

McNEILL, K. A. Y. L., SANDERS, T. I. M. O. T. H. Y. H., & CIVILLE, G. A. I. L. V. A. N. C. E. (2002, November 1). Journal of Sensory Studies.

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

Bolton, G. E., & Sanders, T. H. (2002, February 1). Journal of the American Oil Chemists Society.

Storage Water Activity Effect on Oxidation and Sensory Properties of High‐Oleic Peanuts

Baker, G. L., Sims, C. A., Gorbet, D. A., Sanders, T. H., & O'Keefe, S. F. (2002, June 1). Journal of Food Science.

Non-detectable Levels oftrans-Fatty Acids in Peanut Butter

Sanders, T. H. (2001, April 20). Journal of Agricultural and Food Chemistry.

Peanut Roast Color and Sensory Attribute Relationships

Pattee, H. E., Sanders, T. H., Isleib, T. G., & Giesbrecht, F. G. (2001, January 4). ACS Symposium Series.

Effects of Storage Environment on Farmers Stock Peanut Grade Factors in an Aerated Warehouse in West Texas

Blankenship, P. D., Grice, G. M., Butts, C. L., Lamb, M. C., Sanders, T. H., Horn, B. W., & Dorner, J. W. (2000, July 1). Peanut Science.

Occurrence of Resveratrol in Edible Peanuts

Sanders, T. H., McMichael, R. W., & Hendrix, K. W. (2000, March 16). Journal of Agricultural and Food Chemistry.

USING FOCUS GROUPS TO DEVELOP A QUANTITATIVE CONSUMER QUESTIONNAIRE FOR PEANUT BUTTER

McNEILL, K. A. Y. L., SANDERS, T. I. M. O. T. H. Y. H., & CIVILLE, G. A. I. L. V. (2000, June 1). Journal of Sensory Studies.

Effect of Blanching on Peanut Shelf-Life1

Sanders, T. H., Adelsberg, G. D., Hendrix, K. W., & McMichael, R. W. (1999, January 1). Peanut Science.

Determination of Peanut Maturity Using a Hunter Colorimeter

Grimm, C. C., Champagne, E. T., & Sanders, T. H. (1998, July 1). Peanut Science.

Effect of Maturity and Curing on Peanut Proteins

Chung, S.-Y., Vercellotti, J. R., & Sanders, T. H. (1998, January 1). Advances in Experimental Medicine and Biology.

Evidence of Stress Proteins and a Potential Maturity Marker in Peanuts

Chung, S.-Y., Vercellotti, J. R., & Sanders, T. H. (1998, October 17). Journal of Agricultural and Food Chemistry.

Maturity Effects on Sensory and Storage Quality of Roasted Virginia‐Type Peanuts

McNEILL, K. A. Y. L., & SANDERS, T. I. M. O. T. H. Y. H. (1998, March 1). Journal of Food Science.

Effect of Peanut Blanching Protocols on Bed and Seed Temperatures, Seed Moisture, and Blanchability1

Adelsberg, G. D., & Sanders, T. H. (1997, January 1). Peanut Science.

Increase of Glycolytic Enzymes in Peanuts during Peanut Maturation and Curing:  Evidence of Anaerobic Metabolism

Chung, S.-Y., Vercellotti, J. R., & Sanders, T. H. (1997, December 1). Journal of Agricultural and Food Chemistry.

The Role of Maturation in Quality of Stackpole-Cured Peanuts1

Sanders, T. H., Vercellotti, J. R., Bett, K. L., & Greene, R. L. (1997, January 1). Peanut Science.