Xiaolei Shi

Shi, X., Dean, L. O., Davis, J. P., Sandeep, K. P., & Sanders, T. H. (2018). The effects of different dry roast parameters on peanut quality using an industrial belt-type roaster simulator. FOOD CHEMISTRY, 240, 974–979. https://doi.org/10.1016/j.foodchem.2017.07.130

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

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