@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{shi_sandeep_davis_sanders_dean_2017, title={Kinetics of color development of peanuts during dry roasting using a batch roaster}, volume={40}, ISSN={["1745-4530"]}, DOI={10.1111/jfpe.12498}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Shi, Xiaolei and Sandeep, K. P. and Davis, Jack P. and Sanders, Timothy H. and Dean, Lisa L.}, year={2017}, month={Jun} }
 @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{white_sanders_davis_2014, title={Potential ACE-inhibitory activity and nanoLC-MS/MS sequencing of peptides derived from aflatoxin contaminated peanut meal}, volume={56}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2013.11.039}, abstractNote={Our lab has developed a process for sequestering aflatoxin from contaminated peanut meal (PM) using commercial bentonite clays while protein is simultaneously extracted and hydrolyzed by a commercial protease. The objectives of this study were to sequence generated peptides and evaluate their potential ACE-inhibitory properties. Aflatoxin in the unprocessed PM was 610 μg kg−1 compared to 9.7 μg kg−1 on a dry weight basis in the 120 min hydrolysate. This hydrolysate displayed significant ACE-inhibitory activity with an IC50 of 295.1 μg mL−1. Ultrafiltration and size exclusion chromatography (SEC) improved the ACE-inhibitory properties, with the SEC fraction containing the smallest peptides having an IC50 = 44.4 μg mL−1. Additionally, 271 unique peptides were identified by nanoLC-MS/MS, of which 147 belonged to major seed storage proteins. This advanced characterization data will ultimately allow for more efficient production of hydrolysates with ACE-inhibitory activity or other bioactivities of interest from PM.}, number={2}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={White, Brittany L. and Sanders, Timothy H. and Davis, Jack P.}, year={2014}, month={May}, pages={537–542} }
 @article{white_shi_burk_kulis_burks_sanders_davis_2014, title={Strategies to Mitigate Peanut Allergy: Production, Processing, Utilization, and Immunotherapy Considerations}, volume={5}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-030713-092443}, abstractNote={ Peanut (Arachis hypogaea L.) is an important crop grown worldwide for food and edible oil. The surge of peanut allergy in the past 25 years has profoundly impacted both affected individuals and the peanut and related food industries. In response, several strategies to mitigate peanut allergy have emerged to reduce/eliminate the allergenicity of peanuts or to better treat peanut-allergic individuals. In this review, we give an overview of peanut allergy, with a focus on peanut proteins, including the impact of thermal processing on peanut protein structure and detection in food matrices. We discuss several strategies currently being investigated to mitigate peanut allergy, including genetic engineering, novel processing strategies, and immunotherapy in terms of mechanisms, recent research, and limitations. All strategies are discussed with considerations for both peanut-allergic individuals and the numerous industries/government agencies involved throughout peanut production and utilization. }, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 5}, author={White, Brittany L. and Shi, Xiaolei and Burk, Caitlin M. and Kulis, Michael and Burks, A. Wesley and Sanders, Timothy H. and Davis, Jack P.}, year={2014}, pages={155–176} }
 @article{shi_guo_white_yancey_sanders_davis_burks_kulis_2013, title={Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts}, volume={162}, ISSN={["1423-0097"]}, DOI={10.1159/000351920}, abstractNote={<b><i>Background:</i></b> Peanut flour is a high-protein, low-oil, powdered material prepared from roasted peanut seed. In addition to being a well-established food ingredient, peanut flour is also the active ingredient in peanut oral immunotherapy trials. Enzymatic hydrolysis was evaluated as a processing strategy to generate hydrolysates from peanut flour with reduced allergenicity. <b><i>Methods:</i></b> Soluble fractions of 10% (w/v) light roasted peanut flour dispersions were hydrolyzed with the following proteases: Alcalase (pH 8.0, 60°C), pepsin (pH 2.0, 37°C) or Flavourzyme (pH 7.0, 50°C) for 60 min. Western blotting, inhibition ELISA and basophil activation tests were used to examine IgE reactivity. <b><i>Results:</i></b> Western blotting experiments revealed the hydrolysates retained IgE binding reactivity and these IgE-reactive peptides were primarily Ara h 2 fragments regardless of the protease tested. Inhibition ELISA assays demonstrated that each of the hydrolysates had decreased capacity to bind peanut-specific IgE compared with nonhydrolyzed controls. Basophil activation tests revealed that all hydrolysates were comparable (p > 0.05) to nonhydrolyzed controls in IgE cross-linking capacity. <b><i>Conclusions:</i></b> These results indicate that hydrolysis of peanut flour reduced IgE binding capacity; however, IgE cross-linking capacity during hydrolysis was retained, thus suggesting such hydrolysates are not hypoallergenic.}, number={2}, journal={INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY}, author={Shi, Xiaolei and Guo, Rishu and White, Brittany L. and Yancey, Adrienne and Sanders, Timothy H. and Davis, Jack P. and Burks, A. Wesley and Kulis, Michael}, year={2013}, pages={25–32} }
 @article{white_oakes_shi_price_lamb_sobolev_sanders_davis_2013, title={Development of a pilot-scale process to sequester aflatoxin and release bioactive peptides from highly contaminated peanut meal}, volume={51}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2012.10.022}, abstractNote={Peanut meal (PM) is the high protein by-product remaining after commercial extraction of peanut oil. PM applications are limited because of typical high concentrations of aflatoxin. For the first time, pilot-scale extraction of protein and sequestration of aflatoxin from PM were evaluated. Aqueous PM dispersions were mixed with two commercial bentonite clays and Alcalase in a jacketed mixer, hydrolysed for 1 h, heated to inactivate protease, and solids and liquids were separated using a decanter. Liquid hydrolysates derived from this process had >90% reduction in aflatoxin when clay was present. ACE-inhibitory activities of these hydrolysates suggest a potential benefit for blood pressure regulation. The insoluble fractions from the dispersions were dried and used in a separate turkey poult feeding study. These results indicate that scale-up of this novel process is feasible and offers a means for adding value to this underutilized protein source.}, number={2}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={White, Brittany L. and Oakes, Aaron J. and Shi, Xiaolei and Price, Kristin M. and Lamb, Marshall C. and Sobolev, Victor S. and Sanders, Timothy H. and Davis, Jack P.}, year={2013}, month={May}, pages={492–499} }
 @article{oakes_white_lamb_sobolev_sanders_davis_2013, title={Process development for spray drying a value-added extract from aflatoxin-contaminated peanut meal}, volume={48}, ISSN={["1365-2621"]}, DOI={10.1111/j.1365-2621.2012.03158.x}, abstractNote={Summary}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, author={Oakes, Aaron J. and White, Brittany L. and Lamb, Marshall and Sobolev, Victor and Sanders, Timothy H. and Davis, Jack P.}, year={2013}, month={Jan}, pages={58–66} }
 @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{hathorn_sanders_2012, title={Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2012.02953.x}, abstractNote={Abstract:  Peanut skins (PS) are a good source of phenolic compounds. This study evaluated antioxidant properties and flavor of peanut paste and peanut butter enhanced with peanut skins. PS were added to both materials in concentrations of 0.0%, 0.5%, 1.0%, 5.0%, 10.0%, 15.0%, and 20.0% (w/w). PS, peanut paste, and peanut butter used in the study had initial total phenolics contents of 158, 12.9, and 14.1 mg GAE/g, respectively. Hydrophilic oxygen radical absorbance capacity (H‐ORAC) of peanut skins was 189453 μMol Trolox/100 g and addition of 5% PS increased H‐ORAC of peanut paste and peanut butter by 52% to 63%. Descriptive sensory analysis indicated that the addition of 1% PS did not change intensity of descriptors in the sensory profile of either peanut paste or peanut butter. Addition of 5% PS resulted in significant differences in woody, hulls, skins; bitter; and astringent descriptors and 10% PS addition resulted in significant differences in most attributes toward more negative flavor.}, number={11}, journal={JOURNAL OF FOOD SCIENCE}, author={Hathorn, Chellani S. and Sanders, Timothy H.}, year={2012}, month={Nov}, pages={S407–S411} }
 @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} }
 @inproceedings{mcdaniel_mifsud_lechat_schneider_sanders_davis_2011, title={Kinetics of dry roasting as related to peanut quality}, volume={1362}, booktitle={Olfaction and electronic nose: proceedings of the 14th international symposium on olfaction and electronic nose}, author={McDaniel, K. A. and Mifsud, J. C. and Lechat, H. and Schneider, C. and Sanders, T. H. and Davis, J. P.}, year={2011}, pages={81–83} }
 @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{davis_dean_price_sanders_2010, title={Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins}, volume={119}, ISSN={["0308-8146"]}, DOI={10.1016/j.foodchem.2009.06.057}, abstractNote={Hydrophilic and lipophilic oxygen radical antioxidant capacity (H&L-ORAC) of peanut flours, blanched peanut seed, and peanut skins were characterised across a range of roast intensities. H-ORAC ranged from 5910 to 7990, 3040 to 3700 and 152,290 to 209,710 μmoles Trolox/100 g for the flours, seed, and skins, respectively. H-ORAC increased linearly with darker seed colour after roasting at 166 °C from 0 to 77 min, whereas skin H-ORAC peaked after roasting for 7 min. Linear correlations with H-ORAC and total phenolic content were observed. Additionally, completely defatted peanut seed were solubilised (5% w/w) in water and H-ORAC measured. For these samples, H-ORAC decreased with roast intensity which correlated with soluble protein. L-ORAC ranged from 620 to 1120, 150 to 730 and 2150 to 6320 μmoles Trolox/100 g for peanut flours, seed, and skins, respectively. L-ORAC increased linearly with both darker seed colour and skin colour across the 77 min range. L-ORACs of roasted peanuts and ingredients are discussed in terms of tocopherol contents and Maillard reaction products.}, number={2}, journal={FOOD CHEMISTRY}, author={Davis, J. P. and Dean, L. L. and Price, K. M. and Sanders, T. H.}, year={2010}, month={Mar}, pages={539–547} }
 @article{seifert_davis_dorner_jaynes_zartman_sanders_2010, title={Value-Added Processing of Peanut Meal: Aflatoxin Sequestration during Protein Extraction}, volume={58}, ISSN={["1520-5118"]}, DOI={10.1021/jf9045304}, abstractNote={The efficacy of a bentonite clay, Astra-Ben 20A (AB20A), to sequester aflatoxin from contaminated (approximately 110 ppb) peanut meal during protein extraction was studied. Aqueous peanut meal dispersions (10% w/w) were prepared by varying the pH, temperature, enzymatic hydrolysis conditions, and concentrations of AB20A. After extraction, dispersions were centrifuged and filtered to separate both the water-soluble and the water-insoluble fractions for subsequent testing. Inclusion of AB20A at 0.2 and 2% reduced (p < 0.05) aflatoxin concentrations below 20 ppb in both fractions; however, the higher concentration of AB20A also reduced (p < 0.05) the water-soluble protein content. Inclusion of 0.2% AB20A did not affect protein solubility, total soluble solids, or degree of hydrolysis. Peanut meal adsorption isotherms measured the AB20A capacity to sequester aflatoxin. These results are discussed in the context of a process designed to sequester aflatoxin from contaminated peanut meal, which could enable derivatives of this high protein material to be utilized in enhanced feed and/or food applications.}, number={9}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Seifert, Lauren E. and Davis, Jack P. and Dorner, Joe W. and Jaynes, William F. and Zartman, Richard E. and Sanders, Timothy H.}, year={2010}, month={May}, pages={5625–5632} }
 @article{neta_miracle_sanders_drake_2008, title={Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese}, volume={73}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2008.00948.x}, abstractNote={ABSTRACT:  Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previously recognized in some of these cheeses. This study characterized the alkylmethoxypyrazine compounds causing EBP flavor in Farmstead Cheddar cheeses. Eight cheeses were divided into inner, outer, rind, and wrapper sections, and tested for descriptive sensory and instrumental analyses. To assess reproducibility of EBP flavor, cheeses from the same facilities were purchased and tested after 6 and 12 mo. EBP flavor was detected in four out of 8 Farmstead Cheddar cheeses by a trained sensory panel. 2‐sec‐butyl‐3‐methoxypyrazine and 2‐isopropyl‐3‐methoxypyrazine were identified as the main sources of EBP flavor in these cheeses by GC/O and GC/MS. In general, those alkylmethoxypyrazines were prevalent in the wrapper (106 to 730 ppb) and rind (39 to 444 ppb) sections of the cheeses. They were either not detected in inner and outer sections of the cheeses or were present at low concentrations. These results suggest that 2‐sec‐butyl‐3‐methoxypyrazine and 2‐isopropyl‐3‐methoxypyrazine are formed near the surface of the cheeses and migrate into the cheese during ripening. Threshold values in water and whole milk were 1 and 16 ppt for 2‐sec‐butyl‐3‐methoxypyrazine, and 0.4 and 2.3 ppt for 2‐isopropyl‐3‐methoxypyrazine, respectively. Sensory analysis of mild Cheddar cheese model systems confirmed that direct addition of those individual alkylmethoxypyrazines (0.4 to 20 ppb) resulted in EBP flavor.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Neta, E. R. D. and Miracle, R. E. and Sanders, T. H. and Drake, M. A.}, year={2008}, pages={C632–C638} }
 @article{greene_sanders_drake_2008, title={Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts}, volume={56}, ISSN={["1520-5118"]}, DOI={10.1021/jf800450k}, abstractNote={Published research has indicated that ethyl 2-methylpropanoate, ethyl 2-methybutanaote, ethyl 3-methylbutanoate, hexanoic acid, butanoic acid, and 3-methylbutanoic acid are responsible for fruity fermented (FF) off-flavor; however, these compounds were identified in samples that were artificially created by curing immature peanuts at a constant high temperature. The objective of this study was to characterize the volatile compounds contributing to naturally occurring FF off-flavor. Volatile compounds of naturally occurring FF and no-FF samples were characterized using solvent-assisted flavor evaporation (SAFE), solid phase microextraction (SPME), gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS). Aroma extract dilution analysis (AEDA) identified 12 potent aroma active compounds, none of which were the previously identified esters, with no consistent differences among the aroma active compounds in no-FF and FF samples. Hexanoic acid alone was identified in the naturally occurring FF sample using the SAFE GC-MS methodology, whereas two of the three previously identified esters were identified in natural and artificially created samples. The same two esters were confirmed by SPME GC-MS in natural and artificially created samples. This study demonstrated the need for caution in the direct application of data from artificially created samples until those compounds are verified in natural samples. However, these results suggest that a laboratory method using SPME-GC techniques could be developed and correlated on an ester concentration versus FF intensity basis to provide an alternative to sensory analysis for detection of FF off-flavor in peanut lots.}, number={17}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Greene, Jeffrey L. and Sanders, Timothy H. and Drake, Mary Anne}, year={2008}, month={Sep}, pages={8096–8102} }
 @article{krause_miracle_sanders_dean_drake_2008, title={The effect of refrigerated and frozen storage on butter flavor and texture}, volume={91}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2007-0717}, abstractNote={Butter is often stored for extended periods of time; therefore, it is important for manufacturers to know the refrigerated and frozen shelf life. The objectives of this study were to characterize the effect of refrigerated and frozen storage on the sensory and physical characteristics of butter. Fresh butter was obtained on 2 occasions from 2 facilities in 113-g sticks and 4-kg bulk blocks (2 facilities, 2 package forms). Butters were placed into both frozen (-20 degrees C) and refrigerated storage (5 degrees C). Frozen butters were sampled after 0, 6, 12, 15, and 24 mo; refrigerated butters were sampled after 0, 3, 6, 9, 12, 15, and 18 mo. Every 3 mo, oxidative stability index (OSI) and descriptive sensory analysis (texture, flavor, and color) were conducted. Every 6 mo, peroxide value (PV), free fatty acid value (FFV), fatty acid profiling, vane, instrumental color, and oil turbidity were examined. A mixed-model ANOVA was conducted to characterize the effects of storage time, temperature, and package type. Storage time, temperature, and package type affected butter flavor, OSI, PV, and FFV. Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation (lower oxidative stability and higher PV and FFV) within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo. Off-flavors were not evident in frozen butters until 12 or 18 mo for quarters and bulk butters, respectively. Off-flavors in frozen butters were not correlated with instrumental oxidation measurements. Because butter is such a desirable fat source in terms of flavor and textural properties, it is important that manufacturers understand how long their product can be stored before negative attributes develop.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Krause, A. J. and Miracle, R. E. and Sanders, T. H. and Dean, L. L. and Drake, M. A.}, year={2008}, month={Feb}, pages={455–465} }
 @article{greene_whitaker_hendrix_sanders_2007, title={Fruity fermented off-flavor distribution in samples from large peanut lots}, volume={22}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2007.00119.x}, abstractNote={ABSTRACT Fruity fermented (FF) off‐flavor develops when immature peanuts are cured at excessive temperatures (>35C). The objective of this study was to characterize FF distributions and determine the variability among samples from large peanut lots. Twenty peanut lots identified as having a range of FF off‐flavor were sampled. Twenty samples from each lot were roasted and processed into paste for descriptive sensory analysis. Differences in FF intensity were noted within and among lots. The FF intensity mean of the lots was either greater or less than the median value for the samples, indicating that the distributions were skewed. The skewed distributions and the variation among samples from a single lot demonstrated the need to develop a sampling plan for FF off‐flavor.}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Greene, J. L. and Whitaker, T. B. and Hendrix, K. W. and Sanders, T. H.}, year={2007}, month={Aug}, pages={453–461} }
 @article{davis_sanders_2007, title={Liquid to semisolid rheological transitions of normal and high-oleic peanut oils upon cooling to refrigeration temperatures}, volume={84}, ISSN={["1558-9331"]}, DOI={10.1007/s11746-007-1133-6}, abstractNote={Abstract}, number={11}, journal={JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY}, author={Davis, J. P. and Sanders, T. H.}, year={2007}, month={Nov}, pages={979–987} }
 @article{davis_gharst_sanders_2007, title={Some rheological properties of aqueous peanut flour dispersions}, volume={38}, ISSN={["0022-4901"]}, DOI={10.1111/j.1745-4603.2007.00097.x}, abstractNote={ABSTRACT The rheological behaviors of aqueous peanut flour dispersions were characterized across a range of conditions, including controlled heating and cooling rates under both large‐ and small‐strain deformations. Fat content of the dry flours influenced rheological changes, as dispersions of higher‐fat flours were less viscous than lower‐fat flours on an equal weight basis. A roast effect was also apparent, especially for dispersions of the higher‐fat flours in which light roast flours were more viscous than dark roast flours. Dispersions of toasted soy flour were more viscous at lower temperatures (<75C), but at higher temperatures, low‐fat peanut flour dispersions were more viscous than soy. Centrifugal separation revealed that the insoluble material of all dispersions primarily contributed to the observed rheological responses. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis  was used to characterize the soluble and insoluble proteins making up the various dispersions, and these results are discussed in terms of observed rheological phenomena.}, number={2}, journal={JOURNAL OF TEXTURE STUDIES}, author={Davis, J. P. and Gharst, G. and Sanders, T. H.}, year={2007}, month={Apr}, pages={253–272} }
 @article{gharst_clare_davis_sanders_2007, title={The effect of transglutaminase crosslinking on the rheological characteristics of heated peanut flour dispersions}, volume={72}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2007.00442.x}, abstractNote={ABSTRACT:  Peanut flour (PF) is a high‐protein ingredient prepared after the partial extraction of oil from roasted peanut seed. Microbial transglutaminase (TGase) catalyzes protein crosslinking via acyl‐transfer reactions, resulting in the modification of functional properties such as viscosity, gelation, solubility, and water holding capacity. This work was conducted to observe changes in rheological properties of PF dispersions in the presence and the absence of TGase and amidated pectin (AP). Dispersions were characterized across a range of conditions, including controlled heating and cooling rates under both large‐ and small‐strain deformations. Gelation occurred at temperatures above 78 °C using PF dispersions treated with TGase compared to untreated dispersions devoid of the enzyme (about 68 °C). The addition of AP (0.5%) resulted in a general increase in viscoelasticity for all dispersions. AP addition also minimized the shift in gel point temperature caused by TGase polymerization reactions. High‐molecular‐weight polymers were formed in TGase‐treated PF dispersions in both the presence and the absence of AP; however, polymer formation was more rapid in PF dispersions without AP. Ortho‐phthaldialdehyde assays indicated about 40% protein coupling in PF dispersions treated with TGase compared to about 20% in those containing both AP and TGase. Collectively, these data suggest potential applications of TGase‐treated PF dispersions, both in the presence and the absence of AP, for use in peanut‐base food products, including protein bars, shakes, and value‐added baked goods.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Gharst, G. and Clare, D. A. and Davis, J. P. and Sanders, T. H.}, year={2007}, month={Sep}, pages={C369–C375} }
 @article{clare_gharst_sanders_2007, title={Transglutaminase polymerization of peanut proteins}, volume={55}, ISSN={["1520-5118"]}, DOI={10.1021/jf062309t}, abstractNote={Transglutaminase promotes protein cross-linking reactions through an acyl transferase mechanism involving protein-bound glutaminyl residues and primary amines including the epsilon-amino group of lysine residues in soy, myosin, gluten, oat globulin, casein, and whey. Herein, we present a first report of exogenous transglutaminase catalysis of several peanut protein fractions, including purified Ara h 1. In most cases, SDS-PAGE banding patterns revealed the formation of high molecular weight polymers while catalysis of Ara h 1 resulted in distinct dimer formation. Cross-linking effects were accomplished in the presence and absence of the reducing reagent, dithiothreitol. Ortho-phthaldialdehyde assays, used to quantify the degree of polymerization, indicated approximately 21% and approximately 30% coupling over a similar time interval, using either cold hexane extracted peanut protein fractions or lightly roasted flour dispersions, respectively. Rheological measurements established that transglutaminase-modified peanut extracts exhibited lowered viscosity readings compared to nontreated dispersions. Peanut protein polymers and glycoprotein conjugates, created by covalent linkage between protein substrates and monosaccharide amino sugars, exhibited similar IgE binding activity, compared to control solutions. These results suggested that potential allergic responses were not enhanced after enzymatic modification. Ultimately, these approaches may provide novel peanut-based food ingredients with unique functional characteristics for expanded applications within the world marketplace.}, number={2}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Clare, D. A. and Gharst, G. and Sanders, T. H.}, year={2007}, month={Jan}, pages={432–438} }
 @article{schirack_drake_sanders_sandeep_2006, title={Characterization of aroma-active compounds in microwave blanched peanuts}, volume={71}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2006.00173.x}, abstractNote={ABSTRACT:  Microwave blanching of peanuts has been explored as an alternative to conventional oven methods based on its speed of operation, energy savings, and efficiency of process control. Although processing times can be greatly reduced, the occurrence of stale/floral and ashy off‐flavors has been reported at high process temperatures. This study examined the chemical compounds responsible for this off‐flavor using solvent extraction/solvent assisted flavor evaporation (SAFE), gas chromatography‐olfactometry (GC/O), gas chromatography‐mass spectrometry (GC/MS), and aroma extract dilution analysis (AEDA). Select compounds were quantified based on AEDA results using SAFE and GC/MS. Quantification, threshold testing, and analysis of model systems revealed increased formation of guaiacol and phenylacetaldehyde in the off‐flavored peanuts, which resulted in the burnt and stale/floral flavors noted by a trained panel.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Schirack, A. V. and Drake, M. A. and Sanders, T. H. and Sandeep, K. P.}, year={2006}, pages={C513–C520} }
 @article{isleib_pattee_sanders_hendrix_dean_2006, title={Compositional and sensory comparisons between normal- and high-oleic peanuts}, volume={54}, ISSN={["1520-5118"]}, DOI={10.1021/jf052353t}, abstractNote={The high-oleic-acid trait improves the oxidative stability of peanuts (Arachis hypogaea L.) and their products. The explicit effect of the trait on sensory quality, particularly on off-flavors associated with oil rancidity, has not been well documented. To assess the effect of the trait on off-flavors, data from two independent databases were analyzed to compare sensory quality and composition in normal- versus high-oleic peanut genotypes. In data collected using a sensory panel in the Department of Food Science at North Carolina State University, there were small differences between near-isogenic lines for intensities of the roasted peanut, astringent, over-roast, and nutty attributes, with the high-oleic lines exhibiting slightly greater intensities of those attributes. There were no differences for off-flavors such as fruity, painty, stale, moldy, or petroleum. In data collected from the multistate Uniform Peanut Performance Test and evaluated by a panel in the USDA-ARS Market Quality and Handling Research Unit (MQHRU) at Raleigh, NC, there were differences in chemical composition associated with the high-oleic trait, including differences in oil content, tocopherols, and carbohydrates in addition to the expected differences in fatty acid contents. There were small decreases in the intensities of the sensory attributes cardboard and painty associated with the high-oleic trait in the MQHRU data when all high-oleic lines were compared with all normal-oleic lines. Comparison of the near-isogenic pair NC 7 and N00090ol showed differences in oil and glucose contents, but not in sensory attributes. The high-oleic trait does not appear to have a major impact on sensory quality on average, although there were individual instances in which the trait was associated with shifts in sensory attribute intensities that may be perceptible to consumers.}, number={5}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Isleib, TG and Pattee, HE and Sanders, TH and Hendrix, KW and Dean, LO}, year={2006}, month={Mar}, pages={1759–1763} }
 @article{greene_bratka_drake_sanders_2006, title={Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts}, volume={21}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2006.00057.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF SENSORY STUDIES}, author={Greene, JL and Bratka, KJ and Drake, MA and Sanders, TH}, year={2006}, month={Apr}, pages={146–154} }
 @article{schirack_drake_sanders_sandeep_2006, title={Impact of microwave blanching on the flavor of roasted peanuts}, volume={21}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2006.00075.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Schirack, Andriana V. and Drake, Maryanne and Sanders, Timothy H. and Sandeep, K. P.}, year={2006}, month={Aug}, pages={428–440} }
 @article{isleib_rice_mozingo_copeland_graeber_novitzky_pattee_sanders_mozingo_coker_2006, title={Registration of 'Brantley' peanut}, volume={46}, ISSN={["0011-183X"]}, DOI={10.2135/cropsci2005.12.0492}, abstractNote={‘Brantley’ (Reg. no. CV-86, PI 642026) is a large-seeded virginia-type peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) cultivar with high oleic fatty acid content in its seed oil, essentially derived from the ‘NC 7’ cultivar (Wynne et al., 1979). Brantley was tested under the experimental designation N00090ol and was released jointly by the North Carolina Agric. Res. Service (NCARS) and the USDA-ARS in 2005. Brantley was tested by the NCARS, by the Virginia Agric. Exp. Stn. (VAES), and five other state agricultural experiment stations participating in the Uniform Peanut Performance Tests (UPPT). Brantley is named in honor of the late Ms. Peggy Y. Brantley, long-time office administrator to the peanut breeding and genetics programs at North Carolina State Univ. (NCSU). Brantley is a virginia market type cultivar possessing alternate branching pattern, intermediate runner growth habit, medium green foliage, large seeds with tan testa averaging 895 mg seed, approximately 65% jumbo pods and 24% fancy pods, and extra large kernel content of approximately 50%. Brantley was developed by backcrossing the high-oleic trait patented by the University of Florida (Norden et al., 1987; Moore and Knauft, 1989; Knauft et al., 1993) into the NC 7 cultivar from Florida line F435 (Moore and Knauft, 1989). In the backcrossing steps, F4:5 progenies or individual F2 seeds were analyzed for fatty acid profiles using gas chromatography (Zeile et al., 1993), and high-oleic families or seeds were selected. BC4F2:3 families were grown in a replicated preliminary yield test in 1999. N00090ol was numbered in 2000 on entry into the NCSUAdvanced Yield Test series. Agronomic performance of Brantley has been evaluated in 16 trials conducted by the NCARS breeding program over 5 yr and 24 trials (including early and late diggings as separate trials) in the joint VAES-NCARS Peanut Variety and Quality Evaluation (PVQE) program over 3 yr (Coker and Mozingo, 2004, 2005). Brantley was also tested in the Uniform Peanut Performance Test series conducted at nine sites in seven states in 2003 (Branch et al., 2004). Because it was essentially derived from NC 7 by backcrossing, most characteristics of Brantley are similar to those of NC 7. The following comparisons are based on results from the PVQE program except as noted. Compared with NC 7, Brantley has similar pod yield (4479 vs. 4492 kg ha,ns), sound mature kernel content (67%), and meat content (73%), but more jumbo pods (64 vs. 58%, P , 0.05), fewer fancy size pods (24 vs. 29%, P, 0.05), more extra large kernels (ELK) (53 vs. 48%, P , 0.05), and greater jumbo pod brightness (44.5 vs. 43.5 Hunter L score, P , 0.01) (Isleib et al., 1997) and average pod brightness (43.9 vs. 43.0 Hunter L score, P , 0.01). The ratio of oleic to linoleic fatty acid of Brantley was greater than that of NC 7 (27.77 vs. 2.61, P , 0.01). In the NCSU trials, Brantley had greater brightness of jumbo pods than NC 7 (46.3 vs. 45.5 Hunter L score, P, 0.01), greater average pod brightness (45.1 vs. 44.4 Hunter L score, P , 0.05), and greater ELK content (46 vs. 43%, P , 0.01). Flavor attributes of roasted sound mature kernel samples from eight NCSU trials were evaluated by a trained sensory panel under the direction of USDA personnel. Averaged across eight samples taken from NCARS trials in 2000 and 2002 and adjusted to common values of roast color and fruity attribute (Pattee and Giesbrecht, 1990), the roasted peanut, sweet, bitter, and astringent attributes of flavor in Brantley were not different from those in NC 7, the flavor standard for the virginia market type. Averaged across ELK samples from nine UPPT locations from 2003 (USDA-ARS, 2004), Brantley was not significantly different from NC 7 for intensity of roasted peanut [4.41 vs. 4.61 flavor intensity units (fiu), ns], sweet (1.98 vs. 2.02 fiu, ns), or bitter (3.07 vs. 2.97 fiu, ns). Although it was not developed specifically to carry any particular disease resistance, Brantley was evaluated for resistance to diseases common to the Virginia-Carolina region. Because it was essentially derived from NC 7 by backcrossing, it was found to have the same susceptibilities to disease as NC 7. Brantley’s reaction to early leafspot (caused by Cercospora arachidicola S. Hori) was evaluated from 2001 through 2004 in four field trials with no application of leafspot fungicide during the entire season. Defoliation was rated on a proportional scale of 1 (no defoliation) to 9 (complete defoliation) in late September or early October each year, and yield was measured. Brantley was not significantly different from NC 7 in defoliation (7.0 vs. 6.8 defoliation score, ns) or yield (2380 vs. 2346 kg ha, ns). Brantley’s reactions to Cylindrocladium black rot (CBR) {caused by Cylindrocladium parasiticum Crous, Wingfield & Alfenas [syn. C. crotalariae (Loos) D.K. Bell & Sobers]} and to Sclerotinia blight (caused by Sclerotinia minor Jagger) were evaluated by the NCSU breeding project in four replicated tests on naturally infested soils with no chemical control of the soilborne diseases. Brantley was not different from NC 7 in incidence of CBR (37 vs. 33%, ns) or Sclerotinia blight (28 vs. 44%, ns). Brantley’s reaction to Tomato spotted wilt virus (TSWV) was evaluated from 2001 through 2004 in four field trials with seeds spaced 50 cm apart and no application of insecticides to control the thrips (Frankliniella fusca Hinds), the vector of the virus. Brantley was not different from NC 7 in incidence of TSWV symptoms (44 vs. 36%, ns). Like its recurrent parent NC 7, Brantley should be considered susceptible to all four of these diseases. Brantley is adapted to the Virginia–Carolina peanut production area but also has performed well in the southeastern US production area including Georgia, Florida, and Alabama. Breeder seed of Brantley will be maintained by the N.C. Agricultural Research Service, Box 7643, N.C. State University, Raleigh, NC 27695–7643. Foundation seed will be distributed by the N.C. Foundation Seed Producers, Inc., 8220 Riley Hill Rd., Zebulon, NC 27597. The N.C. Agricultural Research Service will provide small (50–100 seed) samples to research organizations for research purposes. An application is pending for protection of Brantley under the U.S. Plant Variety Protection Act as amended in 1994, under which Brantley may be sold only as a class of Certified seed. The high-oleic trait is protected by U.S. Patents (No. 5922,390, 6063,984, and 6121,472) issued to theUniv. of Florida by whose permission the trait was used.}, number={5}, journal={CROP SCIENCE}, author={Isleib, T. G. and Rice, P. W. and Mozingo, R. W., II and Copeland, S. C. and Graeber, J. B. and Novitzky, W. P. and Pattee, H. E. and Sanders, T. H. and Mozingo, R. W. and Coker, D. L.}, year={2006}, pages={2309–2311} }
 @article{isleib_rice_mozingo_copeland_graeber_pattee_sanders_mozingo_coker_2006, title={Registration of 'Phillips' peanut}, volume={46}, ISSN={["0011-183X"]}, DOI={10.2135/cropsci2005.12.0491}, abstractNote={‘Phillips’ (Reg. no. CV-85, PI 642025) is a large-seeded virginia-type peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) cultivar with a high percentage of bright fancy pods. Phillips was tested under the experimental designation N98003 and was released jointly by the North Carolina Agric. Res. Service (NCARS) and the USDA-ARS in 2005. Phillips was tested by theNCARS, by theVirginiaAgric. Exp. Stn. (VAES), and five other state agricultural experiment stations participating in the Uniform Peanut Performance Tests. Phillips is named for the late Ms. Ida G. “Gerry” Phillips, long-time research aide to the peanut breeding program at North Carolina State University (NCSU). Phillips is a virginia market type cultivar possessing alternate branching pattern, intermediate runner growth habit, medium green foliage, large seeds with tan testa averaging 835 mg seed, approximately 34% jumbo pods and 45% fancy pods. Phillips is an F5–derived line selected from a cross between two early maturing NCSU breeding lines, N90014E used as the female and N91024 used as the male. Both parents were F5–derived selections from a cross between ‘NC 7’ (Wynne et al., 1979) and ‘NC 9’ (Wynne et al., 1986). Singleseed descent was practiced in the F2 at the PeanutBelt Research Station (PBRS) in Bertie Co. near Lewiston, NC, during the summer of 1994 and in the F3 at a winter nursery at Juana Diaz, PR. The F1:4 family was subjected to selection for pod size and shape in the field at PBRS in 1995 and the F4:5 family in 1996. Yield and grade data were collected on F5:6 families in a replicated preliminary yield test in 1997. The F5:7 family was tested under the experimental designation N98003 in subsequent years. Agronomic performance of Phillips was evaluated in 16 trials conducted by the NCARS breeding program from 1998 through 2004 and 40 trials (including early and late diggings as separate trials) in the joint VAES-NCARS Peanut Variety and Quality Evaluation (PVQE) program from 2000 through 2004 (Coker andMozingo, 2004, 2005). Phillips was also tested in the Uniform Peanut Performance Test (UPPT) series conducted at nine sites in seven states in 2003 (Branch et al., 2004). The following comparisons are based on results from thePVQEprogramexcept as noted. Comparedwith ‘NC-V11’ (Wynne et al., 1991), Phillips had similar pod yield (5102 vs. 5014 kg ha, ns), and fancy pod content (45 vs. 47%, ns), but greater jumbo pod content (34 vs. 26%, P, 0.01), jumbo pod brightness (44.5 vs. 43.5 Hunter L score,P, 0.01) (Isleib et al., 1997), fancy pod brightness (45.8 vs. 44.9 Hunter L score, P , 0.01), average pod brightness (46.1 vs. 45.0 Hunter L score, P , 0.01), extra large kernel (ELK) content (47 vs. 34%, P , 0.01), soundmature kernel content (69 vs. 67%, P, 0.01), and meat content (74 vs. 73%, P, 0.01), and crop value at federal support price ($2095 vs. $1999 ha, P , 0.01). Although the ratio of oleic to linoleic fatty acid in seed oil of Phillips was greater than that of NC-V 11 (1.63 vs. 1.57, P , 0.05), both cultivars have oleic acid levels considered to be low within the normal range for virginia-type peanuts. In the NCSU trials, Phillips had greater brightness of fancy pods than NC-V 11 (46.9 vs. 45.3 Hunter L score, P , 0.01), greater average pod brightness (46.5 vs. 45.3 Hunter L score, P , 0.01), greater ELK content (43 vs. 33%, P, 0.01), and greater meat content (72 vs. 70%, P , 0.05). Flavor attributes of roasted sound mature kernel samples from three NCSU trials were evaluated by a trained sensory panel under the direction of USDA personnel. Adjusted to common values of roast color and fruity attribute (Pattee and Giesbrecht, 1990), intensity of the roasted peanut attribute of flavor in Phillips was not different from that in NC 7 [3.36 vs. 3.54 flavor intensity units (fiu), ns], the flavor standard for the virginia market-type, but intensity of the sweet attribute was higher (3.45 vs. 2.70 fiu, P , 0.05) and that of the bitter attribute lower 2.30 vs. 2.73 fiu, P , 0.05). Averaged across ELK samples from nine UPPT locations from 2003, Phillips was not significantly different from NC 7 for intensity of roasted peanut (4.55 vs. 4.61 fiu, ns), sweet (2.03 vs. 2.02 fiu, ns), or bitter (3.05 vs. 2.97 fiu, ns) (USDA, 2004). Although it was not developed specifically to carry any particular disease resistance, Phillips was evaluated for resistance to diseases common to the Virginia-Carolina region. Phillips’s reaction to early leafspot (caused by Cercospora arachidicola S. Hori) was evaluated from 1999 through 2004 in six field trials with no application of leafspot fungicide during the entire season. Defoliation was rated on a proportional scale of 1 (no defoliation) to 9 (complete defoliation) in late September or early October each year, and yield was measured on the unsprayed plots. Phillips was not significantly different from NCV 11 in defoliation (6.7 vs. 7.0 defoliation score, ns) or yield (2707 vs. 2563 kg ha, ns). Phillips’s reactions to Cylindrocladium black rot (CBR) {caused byCylindrocladium parasiticum Crous, Wingfield & Alfenas [syn. C. crotalariae (Loos) D.K. Bell & Sobers]} and to Sclerotinia blight (caused by Sclerotinia minor Jagger) were evaluated by the NCSU breeding project in six replicated tests on naturally infested soils with no chemical control of the soilborne diseases. Phillips was not different from NC-V 11 in incidence of CBR (27 vs. 23%, ns) or Sclerotinia blight (39 vs. 31%, ns). Phillips’s reaction to Tomato spotted wilt virus (TSWV) was evaluated from 1998 through 2004 in six field trials with seeds spaced 50 cm apart and no application of insecticides to control thrips (Frankliniella fusca Hinds), the vector of the virus. Phillips was not different from NC-V 11 in incidence of TSWV symptoms (35 vs. 30%, ns). Phillips should be considered susceptible to all four of these diseases. Phillips is adapted to the Virginia–Carolina peanut production area but also has performed well in the southeastern U.S. production area including Georgia, Florida, and Alabama. Breeder seed of Phillips will be maintained by the N.C. Agricultural Research Service, Box 7643, N.C. State University, Raleigh, NC 27695–7643. Foundation seed will be distributed by the N.C. Foundation Seed Producers, Inc., 8220 Riley Hill Rd., Zebulon, NC 27597. The N.C. Agricultural Research Service will provide small (50–100 seed) samples to research organizations for research purposes. An application for protection of Phillips under the U.S. Plant Variety Protection Act as amended in 1994 is pending. Phillips may be sold only as a class of Certified seed.}, number={5}, journal={CROP SCIENCE}, author={Isleib, T. G. and Rice, P. W. and Mozingo, R. W., II and Copeland, S. C. and Graeber, J. B. and Pattee, H. E. and Sanders, T. H. and Mozingo, R. W. and Coker, D. L.}, year={2006}, pages={2308–2309} }
 @article{krinsky_drake_civille_dean_hendrix_sanders_2006, title={The development of a lexicon for frozen vegetable soybeans (edamame)}, volume={21}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2006.00088.x}, abstractNote={ABSTRACT}, number={6}, journal={JOURNAL OF SENSORY STUDIES}, author={Krinsky, B. F. and Drake, M. A. and Civille, G. V. and Dean, L. L. and Hendrix, K. W. and Sanders, T. H.}, year={2006}, month={Dec}, pages={644–653} }
 @article{boldor_sanders_swartzel_farkas_2005, title={A  model for temperature and moisture distribution during continuous microwave drying}, volume={28}, DOI={10.1111/j.1745-4530.2005.00387.x}, abstractNote={ABSTRACT}, number={1}, journal={Journal of Food Process Engineering}, author={Boldor, D. and Sanders, T. H. and Swartzel, K. R. and Farkas, B. E.}, year={2005}, pages={68–87} }
 @article{young_sanders_drake_osborne_civille_2005, title={Descriptive analysis and US consumer acceptability of peanuts from different origins}, volume={16}, ISSN={["0950-3293"]}, DOI={10.1016/j.foodqual.2003.12.006}, abstractNote={The objective of this study was to evaluate descriptive and consumer flavor responses to peanuts (Arachis hypogaea, runner type) from different production origins: United States, China, and Argentina. Twenty, 25-lb samples from lots exported from each country (total=60) were randomly selected. After roasting, peanuts were evaluated using descriptive sensory analysis. Six samples from each origin, which covered the sensory space of all samples from that origin were selected for consumer testing in the United States. Consumers (n=100) evaluated peanuts for overall liking and the strength/intensity for liking of: color, flavor and texture attributes using a nine-point hedonic scale. Descriptive sensory profiles, specific for the different origins, were observed (p<0.05). Consumer scores for overall liking were United States>China>Argentina, respectively. Overall and flavor liking exhibited strong correlation with strength/intensity for liking characteristics of many of the attributes studied (p<0.05). This study demonstrated that production origin impacts descriptive sensory attribute intensity and consumer preference of roasted peanuts.}, number={1}, journal={FOOD QUALITY AND PREFERENCE}, author={Young, ND and Sanders, TH and Drake, MA and Osborne, J and Civille, GV}, year={2005}, month={Jan}, pages={37–43} }
 @article{boldor_sanders_simunovic_2004, title={Dielectric properties of in-shell and shelled peanuts at microwave frequencies}, volume={47}, DOI={10.13031/2013.16548}, abstractNote={Dielectric properties (..,.. ) of ground samples of in-shell and shelled peanuts (Arachis hypogaea L.) were 
measured for several densities, temperatures, and moisture contents in the range of 300 to 3000 MHz. Dielectric mixture 
equations were used to correlate the dielectric properties with density. The coefficients of quadratic and linear dielectric 
mixture equations are tabulated for 915 and 2450 MHz, for different temperatures and moisture contents. The values of the 
dielectric constant (..) and loss factor (.. ) of bulk in-shell and shelled peanuts were determined by extrapolation of the firstand 
second-order polynomials that relate .. and .. with density. An equation that determines the dielectric properties of 
“nominal” peanut pods (in-shell peanuts) and kernels (shelled peanuts) as a function of their temperature and moisture 
content was determined by using multiple linear regression.}, number={4}, journal={Transactions of the ASAE}, author={Boldor, D. and Sanders, T. H. and Simunovic, J.}, year={2004}, pages={1159–1169} }
 @article{young_pattee_schadel_sanders_2004, title={Microstructure of peanut (Arachis hypogaea L. cv. 'NC 7') cotyledons during development}, volume={37}, ISSN={["0023-6438"]}, DOI={10.1016/j.lwt.2003.10.016}, abstractNote={Peanut pods (Arachis hypogaea L. cv. ‘NC 7’) were sampled on a single harvest date. The fresh pods were opened, and the seeds were divided into four developmental categories: (1) very immature; (2) immature; (3) mature; and (4) very mature; according to interior pericarp surfaces, testa color and textural characteristics, and seed size and shape. Seeds for each developmental stage were processed for SEM and TEM evaluations of cotyledonary cells. The primary factors, namely, cell size and type of storage substances synthesized, which contributed to the differences occurring in the microstructure of cotyledonary cells at the selected developmental stages prior to and during maturation are described.}, number={4}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, author={Young, CT and Pattee, HE and Schadel, WE and Sanders, TH}, year={2004}, pages={439–445} }
 @article{young_schadel_pattee_sanders_2004, title={The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon}, volume={37}, ISSN={["0023-6438"]}, DOI={10.1016/j.lwt.2003.09.007}, abstractNote={Microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. ‘Nonpareil’) cotyledon was observed with light, scanning and transmission electron microscopy. The objective of this study was to characterise almond cotyledon surfaces as well as to describe internal and subcellular organisation. The testa has an outer epidermis, which consists of relatively large thin-walled cells, which range from 100 to 300 μm in width. The major portion of the testa consists of approximately 14–20 layers of flattened parenchymal cells with the total thickness of the layers ranging from 80 to 120 μm. The remainder of the testa was comprised of a small amount of vascular tissue. The embryo consisted primarily of parenchymal tissue with relatively thin cell walls (1–3 μm in thickness) and a small amount of provascular tissue. Protein bodies up to 12 μm in width and spaces once occupied by lipid bodies up to 3 μm in width were present in all cells of the embryo.}, number={3}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, author={Young, CT and Schadel, WE and Pattee, HE and Sanders, TH}, year={2004}, pages={317–322} }
 @article{mcneill_sanders_civille_2002, title={Descriptive analysis of commercially available creamy style peanut butters}, volume={17}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2002.tb00355.x}, abstractNote={ABSTRACT}, number={5}, journal={JOURNAL OF SENSORY STUDIES}, author={McNeill, KL and Sanders, TH and Civille, GV}, year={2002}, month={Nov}, pages={391–414} }
 @article{bolton_sanders_2002, title={Effect of roasting oil composition on the stability of roasted high-oleic peanuts}, volume={79}, ISSN={["0003-021X"]}, DOI={10.1007/s11746-002-0446-1}, abstractNote={Abstract}, number={2}, journal={JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY}, author={Bolton, GE and Sanders, TH}, year={2002}, month={Feb}, pages={129–132} }
 @article{baker_sims_gorbet_sanders_sf o'keefe_2002, title={Storage water activity effect on oxidation and sensory properties of high-oleic peanuts}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb08690.x}, abstractNote={Peanuts were stored under different water activities and maintained using saturated salt solutions, for 14 wks. Peroxide values, percent moisture, and sensory attributes were determined at 2 wk intervals. Peroxide values increased over time for all treatments. The highest oxidation values were observed in the peanuts held under 0.67 water activity, followed by 0.12, 0.52, 0.44 and 0.33, respectively. Moisture increased over time for all samples and correlated with the water activity of storage. Roast peanut flavor decreased with time and the decrease was greater at higher aw of storage.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Baker, GL and Sims, CA and Gorbet, DA and Sanders, TH and SF O'Keefe}, year={2002}, pages={1600–1603} }
 @article{sanders_2001, title={Non-detectable levels of trans-fatty acids in peanut butter}, volume={49}, ISSN={["0021-8561"]}, DOI={10.1021/jf001455a}, abstractNote={The fatty acid composition of 11 brands of peanut butter and paste freshly prepared from roasted peanuts was analyzed with emphasis on isomeric trans-fatty acids. No trans-fatty acids were detected in any of the samples in an analytical system with a detection threshold of 0.01% of the sample weight. Hydrogenated vegetable oils are added to peanut butters at levels of 1--2% to prevent oil separation. Some hydrogenated vegetable oils are known to be sources of trans-fatty acids in the human diet. The addition of these products was not found to result in measurable amounts of trans-fatty acids in the peanut butters analyzed.}, number={5}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Sanders, TH}, year={2001}, month={May}, pages={2349–2351} }
 @inbook{pattee_sanders_isleib_giesbrecht_2001, title={Peanut roast color and sensory attribute relationships}, DOI={10.1021/bk-2001-0775.ch013}, abstractNote={Peanut roasting develops not only a pleasing sensory flavor but also a pleasing color. In studying the genetic relationships between sensory attributes and peanut genotypes, roast color of the peanut paste test sample is an important source of variability that must be considered. Intensity of the roasted peanut sensory attribute has a quadratic relationship to CIELAB L* with an optimum for roast color at 58.7. Changes in roasted peanut, sweet, bitter, and astringent sensory attributes as roasting progresses are discussed as are the effects of peanut market-type on the intensity and rate of change in the sensory attributes. Differences in the roasted peanut quality of the peanut market-types point to the importance of cooperative efforts between plant breeders and food scientists to ensure that when new varieties are released they not only have superior agronomic characteristics but also maintain or improve upon the flavor quality characteristics.}, booktitle={Chemistry and physiology of selected food colorants}, publisher={Washington, DC: American Chemical Society}, author={Pattee, H. E. and Sanders, T. H. and Isleib, T. G. and Giesbrecht, F. G.}, editor={J. M. Ames and Hofmann, T. F.Editors}, year={2001}, pages={187–200} }
 @article{blankenship_grice_butts_lamb_sanders_horn_dorner_2000, title={Effect of storage environment on farmers stock peanut grade factors in an aerated warehouse in West Texas}, volume={27}, DOI={10.3146/i0095-3679-27-2-4}, abstractNote={Abstract}, number={2000}, journal={Peanut Science}, author={Blankenship, P. D. and Grice, G. M. and Butts, C. L. and Lamb, M. C. and Sanders, T. H. and Horn, B. W. and Dorner, J. W.}, year={2000}, pages={56–63} }
 @article{sanders_mcmichael_hendrix_2000, title={Occurrence of resveratrol in edible peanuts}, volume={48}, ISSN={["0021-8561"]}, DOI={10.1021/jf990737b}, abstractNote={Resveratrol has been associated with reduced cardiovascular disease and reduced cancer risk. This phytoalexin has been reported in a number of plant species, including grapes, and may be one of the compounds responsible for the health benefits of red wine. Analytical methods for measuring resveratrol in wine and peanuts were adapted to isolate, identify, and quantify resveratrol in several cultivars of peanuts. Aqueous ethanol (80% v/v) extracts from peanuts without seed coats were purified over alumina/silica gel columns and analyzed by reversed phase HPLC using a C-18 column. Peanuts from each market type, Virginia, runner, and Spanish, produced in four different locations contained from 0.03 to 0.14 microg of resveratrol/g. Seed coats from runner and Virginia types contained approximately 0.65 microg/g of seed coat, which is equivalent to <0.04 microg/seed. Quantitative analysis of 15 cultivars representing 3 peanut market types, which had been cold stored for up to 3 years, indicated a range of 0.02-1.79 microg/g of peanut compared to 0.6-8.0 microg/mL in red wines.}, number={4}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Sanders, TH and McMichael, RW and Hendrix, KW}, year={2000}, month={Apr}, pages={1243–1246} }
 @article{mcneill_sanders_civille_2000, title={Using focus groups to develop a quantitative consumer questionnaire for peanut butter}, volume={15}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2000.tb00263.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF SENSORY STUDIES}, author={McNeill, KL and Sanders, TH and Civille, GV}, year={2000}, month={Jun}, pages={163–178} }
 @article{grimm_champagne_sanders_1999, title={Determination of peanut maturity using a Hunter colorimeter}, volume={25}, DOI={10.3146/i0095-3679-25-2-8}, abstractNote={Abstract}, number={1999}, journal={Peanut Science}, author={Grimm, C. and Champagne, E. and Sanders, T. H.}, year={1999}, pages={99–103} }
 @article{effect of blanching on peanut shelf  life_1999, volume={26}, DOI={10.3146/i0095-3679-26-1-3}, abstractNote={Abstract}, number={1999}, journal={Peanut Science}, year={1999}, pages={8–13} }
 @inbook{chung_vercellotti_sanders_1998, title={Effect of maturity and curing on peanut proteins: Changes in protein surface hydrophobicity}, volume={434}, DOI={10.1007/978-1-4899-1925-0_4}, abstractNote={A hydrophobic fluorescence probe, 1,8-anilinonaphthalene sulfonate (ANS), was used to study the changes in protein surface hydrophobicity (PSH) occurring during peanut maturation and curing. PSH increased with the degree of maturity and during curing (windrow drying). The increase of PSH during curing or heating was more pronounced in immature peanuts than their mature counterparts, suggesting that more hydrophobic sites are hidden in the former proteins. PSH decreased when proteins were chemically modified with phenyl-glyoxal (an arginine-modifying agent), suggesting that arginine might play a role in hydrophobicity. The findings indicate that maturation and curing affect PSH, and that there is a relationship between PSH and peanut maturity. Possible factors contributing to the increase of PSH are discussed.}, number={35}, booktitle={Process-induced chemical changes in food  (Advances in experimental medicine and biology; v. 434:35)}, publisher={New York: Plenum Press}, author={Chung, S. Y. and Vercellotti, J. R. and Sanders, T. H.}, editor={F. Shahidi, C.-T. Ho and Chuyen, N.Editors}, year={1998} }
 @article{chung_vercellotti_sanders_1998, title={Evidence of stress proteins and a potential maturity marker in peanuts}, volume={46}, ISSN={["1520-5118"]}, DOI={10.1021/jf980492n}, abstractNote={Stress proteins are induced in plants in response to environmental changes in temperature, oxygen, or water levels. It was hypothesized that stress proteins occur in peanut seeds during maturation and curing because these processes are known to be associated with water deficit and anaerobic metabolism in peanut seeds. To test this hypothesis, a polyclonal antibody against dehydrin, a plant stress protein, was used. Immunoblot analyses showed that a number of dehydrin-related stress proteins were detected in peanut seeds of different maturity and curing stages. Of these, only two were induced during seed curing and maturation. One (protein a) is potentially a peanut maturity marker because it was shown to occur only in uncured fully mature seeds. Immunoblot analyses of alcohol dehydrogenase (ADH), an enzyme known to be induced in mature peanut seeds, showed that ADH was not recognized by the antibody. This suggests that ADH is probably not related to protein a or dehydrin. Keywords: Peanut seeds; maturity ...}, number={11}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Chung, SY and Vercellotti, JR and Sanders, TH}, year={1998}, month={Nov}, pages={4712–4716} }
 @article{mcneill_sanders_1998, title={Maturity effects on sensory and storage quality of roasted Virginia type peanuts}, volume={63}, DOI={10.1111/j.1365-2621.1998.tb15744.x}, abstractNote={ABSTRACT}, number={2}, journal={Journal of Food Science}, author={McNeill, K. L. and Sanders, T. H.}, year={1998}, pages={366–369} }
 @article{adelsberg_sanders_1997, title={Effect of peanut blanching protocols on bed and seed temperatures, seed moisture, and blanchability}, volume={24}, DOI={10.3146/i0095-3679-24-1-10}, abstractNote={Abstract}, number={1997}, journal={Peanut Science}, author={Adelsberg, G. D. and Sanders, T. H.}, year={1997}, pages={42–46} }
 @article{chung_vercellotti_sanders_1997, title={Increase of glycolytic enzymes in peanuts during peanut maturation and curing: Evidence of anaerobic metabolism}, volume={45}, ISSN={["1520-5118"]}, DOI={10.1021/jf9706742}, abstractNote={Previously, a substantial increase in the activity of alcohol dehydrogenase (ADH) during peanut maturation and curing was found. It was hypothesized that the increase of ADH is primarily due to the increased activities of glycolytic enzymes preceding ADH in the alcohol fermentation pathway. To verify this hypothesis, color assays were developed for detection of the following glycolytic enzymes:  (1) aldolase; (2) glyceraldehyde-3-phosphate dehydrogenase; (3) pyruvate decarboxylase; and (4) ADH. Results showed that the activities of these enzymes increased significantly during peanut maturation and curing. The increased enzyme activities suggest that peanut maturation and curing are processes associated with anaerobic conditions. Enzyme activities were significantly higher in cured peanuts than in noncured peanuts, indicating that anaerobic conditions were more severe in the former. The potential contribution of water stress to the severity of anaerobic conditions is discussed. Keywords: Peanut maturation ...}, number={12}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Chung, SY and Vercellotti, JR and Sanders, TH}, year={1997}, month={Dec}, pages={4516–4521} }
 @article{sanders_vercellotti_bett_greene_1997, title={The role of maturation in quality of stackpole cured peanuts}, volume={24}, DOI={10.3146/i0095-3679-24-1-7}, abstractNote={Abstract}, number={1997}, journal={Peanut Science}, author={Sanders, T. H. and Vercellotti, J. R. and Bett, K. L. and Greene, R. L.}, year={1997}, pages={25–31} }