Xiaolei Shi

Works (5)

Updated: April 11th, 2023 10:13
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2018 journal article

The effects of different dry roast parameters on peanut quality using an industrial belt-type roaster simulator

FOOD CHEMISTRY, 240, 974–979.

By: X. Shi, L. Dean n, J. Davis n, K. Sandeep  & T. Sanders n

author keywords: Peanut roasting; Roast color; Sugars; Tocopherols; Descriptive sensory analysis; Roast peanut
Sources: Web Of Science, ORCID
Added: August 6, 2018

2017 journal article

Characterization of peanuts after dry roasting, oil roasting, and blister frying

LWT-FOOD SCIENCE AND TECHNOLOGY, 75, 520–528.

By: X. Shi, J. Davis, Z. Xia n, K. Sandeep , T. Sanders & L. Dean

author keywords: Peanut; Oil roasting; Dry roasting; Microstructure; Shelf life
Sources: Web Of Science, ORCID
Added: August 6, 2018

2017 journal article

Kinetics of color development of peanuts during dry roasting using a batch roaster

JOURNAL OF FOOD PROCESS ENGINEERING, 40(3).

By: X. Shi, K. Sandeep , J. Davis, T. Sanders & L. Dean

author keywords: peanuts; reaction kinetics; roast color; roasting; time temperature modeling
Sources: Web Of Science, ORCID
Added: August 6, 2018

2013 journal article

Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts

INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY, 162(2), 25–32.

By: X. Shi, R. Guo *, B. White n, A. Yancey*, T. Sanders, J. Davis, A. Burks*, M. Kulis*

author keywords: Peanut flour; Peanut allergy; Proteolysis; Inhibition ELISA; Western blot; Basophil activation test; IgE cross-linking
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Development of a pilot-scale process to sequester aflatoxin and release bioactive peptides from highly contaminated peanut meal

LWT-FOOD SCIENCE AND TECHNOLOGY, 51(2), 492–499.

By: B. White, A. Oakes, X. Shi, K. Price, M. Lamb, V. Sobolev, T. Sanders, J. Davis

author keywords: ACE; Aflatoxin; Bioactive peptides; Peanut meal; Value-added
Source: Web Of Science
Added: August 6, 2018