Timothy Sanders Shi, X., Davis, J. P., Xia, Z., Sandeep, K. P., Sanders, T. H., & Dean, L. O. (2017). Characterization of peanuts after dry roasting, oil roasting, and blister frying. LWT-FOOD SCIENCE AND TECHNOLOGY, 75, 520–528. https://doi.org/10.1016/j.lwt.2016.09.030 Shi, X., Sandeep, K. P., Davis, J. P., Sanders, T. H., & Dean, L. L. (2017). Kinetics of color development of peanuts during dry roasting using a batch roaster. JOURNAL OF FOOD PROCESS ENGINEERING, 40(3). https://doi.org/10.1111/jfpe.12498 Constanza, K., Tallury, S., Whaley, J., Sanders, T., & Dean, L. (2015). 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. https://doi.org/10.1080/0972060x.2014.961039 White, B. L., Sanders, T. H., & Davis, J. P. (2014). Potential ACE-inhibitory activity and nanoLC-MS/MS sequencing of peptides derived from aflatoxin contaminated peanut meal. LWT-FOOD SCIENCE AND TECHNOLOGY, 56(2), 537–542. https://doi.org/10.1016/j.lwt.2013.11.039 White, B. L., Shi, X., Burk, C. M., Kulis, M., Burks, A. W., Sanders, T. H., & Davis, J. P. (2014). Strategies to Mitigate Peanut Allergy: Production, Processing, Utilization, and Immunotherapy Considerations. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 5, Vol. 5, pp. 155–176. https://doi.org/10.1146/annurev-food-030713-092443 Shi, X., Guo, R., White, B. L., Yancey, A., Sanders, T. H., Davis, J. P., … Kulis, M. (2013). Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts. INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY, 162(2), 25–32. https://doi.org/10.1159/000351920 White, B. L., Oakes, A. J., Shi, X., Price, K. M., Lamb, M. C., Sobolev, V. S., … Davis, J. P. (2013). Development of a pilot-scale process to sequester aflatoxin and release bioactive peptides from highly contaminated peanut meal. LWT-FOOD SCIENCE AND TECHNOLOGY, 51(2), 492–499. https://doi.org/10.1016/j.lwt.2012.10.022 Oakes, A. J., White, B. L., Lamb, M., Sobolev, V., Sanders, T. H., & Davis, J. P. (2013). 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. https://doi.org/10.1111/j.1365-2621.2012.03158.x McDaniel, K. A., White, B. L., Dean, L. L., Sanders, T. H., & Davis, J. P. (2012). Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations. JOURNAL OF FOOD SCIENCE, 77(12), C1292–C1298. https://doi.org/10.1111/j.1750-3841.2012.02979.x Hathorn, C. S., & Sanders, T. H. (2012). Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins. JOURNAL OF FOOD SCIENCE, 77(11), S407–S411. https://doi.org/10.1111/j.1750-3841.2012.02953.x Kane, L. E., Davis, J. P., Oakes, A. J., Dean, L. L., & Sanders, T. H. (2012). 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. https://doi.org/10.1111/j.1745-4514.2011.00566.x McDaniel, K. A., Mifsud, J. C., Lechat, H., Schneider, C., Sanders, T. H., & Davis, J. P. (2011). 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. Isleib, T. G., Milla-Lewis, S. R., Pattee, H. E., Copeland, S. C., Zuleta, M. C., Shew, B. B., … Chapin, J. W. (2010). Registration of ‘Bailey’ peanut. J. Plant Reg., 5(1), 27–39. https://doi.org/10.3198/jpr2009.12.0742crc Davis, J. P., Dean, L. L., Price, K. M., & Sanders, T. H. (2010). Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. FOOD CHEMISTRY, 119(2), 539–547. https://doi.org/10.1016/j.foodchem.2009.06.057 Seifert, L. E., Davis, J. P., Dorner, J. W., Jaynes, W. F., Zartman, R. E., & Sanders, T. H. (2010). Value-Added Processing of Peanut Meal: Aflatoxin Sequestration during Protein Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(9), 5625–5632. https://doi.org/10.1021/jf9045304 Neta, E. R. D., Miracle, R. E., Sanders, T. H., & Drake, M. A. (2008). Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese. JOURNAL OF FOOD SCIENCE, 73(9), C632–C638. https://doi.org/10.1111/j.1750-3841.2008.00948.x Greene, J. L., Sanders, T. H., & Drake, M. A. (2008). Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(17), 8096–8102. https://doi.org/10.1021/jf800450k Krause, A. J., Miracle, R. E., Sanders, T. H., Dean, L. L., & Drake, M. A. (2008). The effect of refrigerated and frozen storage on butter flavor and texture. JOURNAL OF DAIRY SCIENCE, 91(2), 455–465. https://doi.org/10.3168/jds.2007-0717 Greene, J. L., Whitaker, T. B., Hendrix, K. W., & Sanders, T. H. (2007). Fruity fermented off-flavor distribution in samples from large peanut lots. JOURNAL OF SENSORY STUDIES, 22(4), 453–461. https://doi.org/10.1111/j.1745-459X.2007.00119.x Davis, J. P., & Sanders, T. H. (2007). 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. https://doi.org/10.1007/s11746-007-1133-6 Davis, J. P., Gharst, G., & Sanders, T. H. (2007). Some rheological properties of aqueous peanut flour dispersions. JOURNAL OF TEXTURE STUDIES, 38(2), 253–272. https://doi.org/10.1111/j.1745-4603.2007.00097.x Gharst, G., Clare, D. A., Davis, J. P., & Sanders, T. H. (2007). The effect of transglutaminase crosslinking on the rheological characteristics of heated peanut flour dispersions. JOURNAL OF FOOD SCIENCE, 72(7), C369–C375. https://doi.org/10.1111/j.1750-3841.2007.00442.x Clare, D. A., Gharst, G., & Sanders, T. H. (2007). Transglutaminase polymerization of peanut proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(2), 432–438. https://doi.org/10.1021/jf062309t Schirack, A. V., Drake, M. A., Sanders, T. H., & Sandeep, K. P. (2006). Characterization of aroma-active compounds in microwave blanched peanuts. JOURNAL OF FOOD SCIENCE, 71(9), C513–C520. https://doi.org/10.1111/j.1750-3841.2006.00173.x Isleib, T. G., Pattee, H. E., Sanders, T. H., Hendrix, K. W., & Dean, L. O. (2006). Compositional and sensory comparisons between normal- and high-oleic peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54(5), 1759–1763. https://doi.org/10.1021/jf052353t Greene, J. L., Bratka, K. J., Drake, M. A., & Sanders, T. H. (2006). Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts. JOURNAL OF SENSORY STUDIES, 21(2), 146–154. https://doi.org/10.1111/j.1745-459X.2006.00057.x Schirack, A. V., Drake, M., Sanders, T. H., & Sandeep, K. P. (2006). Impact of microwave blanching on the flavor of roasted peanuts. JOURNAL OF SENSORY STUDIES, 21(4), 428–440. https://doi.org/10.1111/j.1745-459X.2006.00075.x Isleib, T. G., Rice, P. W., Mozingo, R. W., II, Copeland, S. C., Graeber, J. B., Novitzky, W. P., … Coker, D. L. (2006). Registration of 'Brantley' peanut. CROP SCIENCE, 46(5), 2309–2311. https://doi.org/10.2135/cropsci2005.12.0492 Isleib, T. G., Rice, P. W., Mozingo, R. W., II, Copeland, S. C., Graeber, J. B., Pattee, H. E., … Coker, D. L. (2006). Registration of 'Phillips' peanut. CROP SCIENCE, 46(5), 2308–2309. https://doi.org/10.2135/cropsci2005.12.0491 Krinsky, B. F., Drake, M. A., Civille, G. V., Dean, L. L., Hendrix, K. W., & Sanders, T. H. (2006). The development of a lexicon for frozen vegetable soybeans (edamame). JOURNAL OF SENSORY STUDIES, 21(6), 644–653. https://doi.org/10.1111/j.1745-459X.2006.00088.x Boldor, D., Sanders, T. H., Swartzel, K. R., & Farkas, B. E. (2005). A model for temperature and moisture distribution during continuous microwave drying. Journal of Food Process Engineering, 28(1), 68–87. https://doi.org/10.1111/j.1745-4530.2005.00387.x Young, N. D., Sanders, T. H., Drake, M. A., Osborne, J., & Civille, G. V. (2005). Descriptive analysis and US consumer acceptability of peanuts from different origins. FOOD QUALITY AND PREFERENCE, 16(1), 37–43. https://doi.org/10.1016/j.foodqual.2003.12.006 Boldor, D., Sanders, T. H., & Simunovic, J. (2004). Dielectric properties of in-shell and shelled peanuts at microwave frequencies. Transactions of the ASAE, 47(4), 1159–1169. https://doi.org/10.13031/2013.16548 Young, C. T., Pattee, H. E., Schadel, W. E., & Sanders, T. H. (2004). Microstructure of peanut (Arachis hypogaea L. cv. 'NC 7') cotyledons during development. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(4), 439–445. https://doi.org/10.1016/j.lwt.2003.10.016 Young, C. T., Schadel, W. E., Pattee, H. E., & Sanders, T. H. (2004). The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(3), 317–322. https://doi.org/10.1016/j.lwt.2003.09.007 McNeill, K. L., Sanders, T. H., & Civille, G. V. (2002). Descriptive analysis of commercially available creamy style peanut butters. JOURNAL OF SENSORY STUDIES, 17(5), 391–414. https://doi.org/10.1111/j.1745-459X.2002.tb00355.x Bolton, G. E., & Sanders, T. H. (2002). Effect of roasting oil composition on the stability of roasted high-oleic peanuts. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 79(2), 129–132. https://doi.org/10.1007/s11746-002-0446-1 Baker, G. L., Sims, C. A., Gorbet, D. A., Sanders, T. H., & SF O'Keefe. (2002). Storage water activity effect on oxidation and sensory properties of high-oleic peanuts. JOURNAL OF FOOD SCIENCE, 67(5), 1600–1603. https://doi.org/10.1111/j.1365-2621.2002.tb08690.x Sanders, T. H. (2001). Non-detectable levels of trans-fatty acids in peanut butter. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(5), 2349–2351. https://doi.org/10.1021/jf001455a Pattee, H. E., Sanders, T. H., Isleib, T. G., & Giesbrecht, F. G. (2001). 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). https://doi.org/10.1021/bk-2001-0775.ch013 Blankenship, P. D., Grice, G. M., Butts, C. L., Lamb, M. C., Sanders, T. H., Horn, B. W., & Dorner, J. W. (2000). Effect of storage environment on farmers stock peanut grade factors in an aerated warehouse in West Texas. Peanut Science, 27(2000), 56–63. https://doi.org/10.3146/i0095-3679-27-2-4 Sanders, T. H., McMichael, R. W., & Hendrix, K. W. (2000). Occurrence of resveratrol in edible peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(4), 1243–1246. https://doi.org/10.1021/jf990737b McNeill, K. L., Sanders, T. H., & Civille, G. V. (2000). Using focus groups to develop a quantitative consumer questionnaire for peanut butter. JOURNAL OF SENSORY STUDIES, 15(2), 163–178. https://doi.org/10.1111/j.1745-459X.2000.tb00263.x Grimm, C., Champagne, E., & Sanders, T. H. (1999). Determination of peanut maturity using a Hunter colorimeter. Peanut Science, 25(1999), 99–103. https://doi.org/10.3146/i0095-3679-25-2-8 Effect of blanching on peanut shelf life. (1999). Peanut Science, 26(1999), 8–13. https://doi.org/10.3146/i0095-3679-26-1-3 Chung, S. Y., Vercellotti, J. R., & Sanders, T. H. (1998). 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). https://doi.org/10.1007/978-1-4899-1925-0_4 Chung, S. Y., Vercellotti, JR, & Sanders, T. H. (1998). Evidence of stress proteins and a potential maturity marker in peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(11), 4712–4716. https://doi.org/10.1021/jf980492n McNeill, K. L., & Sanders, T. H. (1998). Maturity effects on sensory and storage quality of roasted Virginia type peanuts. Journal of Food Science, 63(2), 366–369. https://doi.org/10.1111/j.1365-2621.1998.tb15744.x Adelsberg, G. D., & Sanders, T. H. (1997). Effect of peanut blanching protocols on bed and seed temperatures, seed moisture, and blanchability. Peanut Science, 24(1997), 42–46. https://doi.org/10.3146/i0095-3679-24-1-10 Chung, S. Y., Vercellotti, JR, & Sanders, T. H. (1997). 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. https://doi.org/10.1021/jf9706742 Sanders, T. H., Vercellotti, J. R., Bett, K. L., & Greene, R. L. (1997). The role of maturation in quality of stackpole cured peanuts. Peanut Science, 24(1997), 25–31. https://doi.org/10.3146/i0095-3679-24-1-7