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Timothy H Sanders

Showing results (1-10 of 13) with videos related to

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Journal of the American Association for Laboratory Animal Science : JAALAS|July 31, 2015
Blood Lipid Distribution, Aortic Cholesterol Concentrations, and Selected Inflammatory and Bile Metabolism Markers in Syrian Hamsters Fed a Standard Breeding DietAmanda M Stephens, Timothy H Sanders
Journal of Food Science|October 13, 2012
Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skinsChellani S Hathorn, Timothy H Sanders
Journal of Agricultural and Food Chemistry|August 9, 2008
Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanutsJeffrey L Greene, Timothy H Sanders, Mary Anne Drake
Journal of Agricultural and Food Chemistry|November 4, 2008
Effects of transglutaminase catalysis on the functional and immunoglobulin binding properties of peanut flour dispersions containing caseinDebra A Clare, Greg Gharst, Sohelia J Maleki, 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|March 2, 2006
Compositional and sensory comparisons between normal- and high-oleic peanutsThomas G Isleib, Harold E Pattee, Timothy H Sanders, 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.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Journal of the American Association for Laboratory Animal Science : JAALAS|July 31, 2015
Blood Lipid Distribution, Aortic Cholesterol Concentrations, and Selected Inflammatory and Bile Metabolism Markers in Syrian Hamsters Fed a Standard Breeding DietAmanda M Stephens, Timothy H Sanders
Journal of Food Science|October 13, 2012
Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skinsChellani S Hathorn, Timothy H Sanders
Journal of Agricultural and Food Chemistry|August 9, 2008
Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanutsJeffrey L Greene, Timothy H Sanders, Mary Anne Drake
Journal of Agricultural and Food Chemistry|November 4, 2008
Effects of transglutaminase catalysis on the functional and immunoglobulin binding properties of peanut flour dispersions containing caseinDebra A Clare, Greg Gharst, Sohelia J Maleki, 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|March 2, 2006
Compositional and sensory comparisons between normal- and high-oleic peanutsThomas G Isleib, Harold E Pattee, Timothy H Sanders, 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.
Pageof 2