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Bioresource Technology|November 15, 2011
KI-impregnated oyster shell as a solid catalyst for soybean oil transesterificationSuguna Jairam, Praveen Kolar, Ratna Sharma-Shivappa, et al.Food Chemistry|September 27, 2017
The effects of different dry roast parameters on peanut quality using an industrial belt-type roaster simulatorXiaolei Shi, Lisa O Dean, Jack P Davis, et al.Journal of Food Science|June 16, 2010
Peanuts, peanut oil, and fat free peanut flour reduced cardiovascular disease risk factors and the development of atherosclerosis in Syrian golden hamstersAmanda M Stephens, Lisa L Dean, Jack P Davis, et al.Journal of Agricultural and Food Chemistry|October 12, 2012
Value-added processing of peanut skins: antioxidant capacity, total phenolics, and procyanidin content of spray-dried extractsKaren E Constanza, Brittany L White, Jack P Davis, et al.Journal of Food Science|November 14, 2012
Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinationsKristin A McDaniel, Brittany L White, Lisa L Dean, et al.Journal of Agricultural and Food Chemistry|March 29, 2013
Comparative proteomic analysis and IgE binding properties of peanut seed and testa (skin)Brittany L White, Emine Gökce, Angelito I Nepomuceno, et al.Food & Function|May 27, 2015
Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during in vitro pepsin digestionNathalie J Plundrich, Brittany L White, Lisa L Dean, et al.Journal of Agricultural and Food Chemistry|April 1, 2010
Value-added processing of peanut meal: aflatoxin sequestration during protein extractionLauren E Seifert, Jack P Davis, Joe W Dorner, et al.Annual Review of Food Science and Technology|January 7, 2014
Strategies to mitigate peanut allergy: production, processing, utilization, and immunotherapy considerationsBrittany L White, Xiaolei Shi, Caitlin M Burk, et al.International Archives of Allergy and Immunology|August 8, 2013
Allergenic properties of enzymatically hydrolyzed peanut flour extractsXiaolei Shi, Rishu Guo, Brittany L White, et al.Pageof 2