Related references
Note: Only part of the references are listed.Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on fresh-cut romaine lettuce by peanut skin extract/benzethonium chloride emulsion washing
Chae-Hun Lee et al.
FOOD CONTROL (2021)
Characterization of proanthocyanidin-chitosan interactions in the formulation of composite nanoparticles using surface plasmon resonance
Emilia Alfaro-Viquez et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Fostering sustainable diets through a comprehensive approach of value-adding operations: What can vegetable box schemes contribute?
Caroline Huyard
JOURNAL OF CLEANER PRODUCTION (2020)
Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties
Janina Woloszyn et al.
POULTRY SCIENCE (2020)
Peanut skin polyphenols inhibit toxicity induced by advanced glycation end-products in RAW264.7 macrophages
Annayara Celestina Ferreira Fernandes et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Effect of heat treatment on the conformational stability of intact and cleaved forms of the peanut allergen Ara h 6 in relation to its IgE-binding potency
Harmen H. J. de Jongh et al.
FOOD CHEMISTRY (2020)
Proanthocyanidin-chitosan composite nanoparticles prevent bacterial invasion and colonization of gut epithelial cells by extra-intestinal pathogenic Escherichia coli
Emilia Alfaro-Viquez et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Main characteristics of peanut skin and its role for the preservation of meat products
Jose M. Lorenzo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Protein DeterminationMethod Matters
Hanne K. Maehre et al.
FOODS (2018)
Peanuts
Alexandra Hauser
JOURNAL OF AGRICULTURAL & FOOD INFORMATION (2018)
The Occurrence, Biosynthesis, and Molecular Structure of Proanthocyanidins and Their Effects on Legume Forage Protein Precipitation, Digestion and Absorption in the Ruminant Digestive Tract
Arjan Jonker et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
Characterization and purification of anthocyanins from black peanut (Arachis hypogaea L.) skin by combined column chromatography
Zhenlei Zhao et al.
JOURNAL OF CHROMATOGRAPHY A (2017)
Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens
Jason Levy et al.
FOOD SCIENCE & NUTRITION (2017)
Presence of Undeclared Food Allergens in Cumin: The Need for Multiplex Methods
Eric A. E. Garber et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Nutritional composition and antioxidant activity of Spanish and Virginia groundnuts (Arachis hypogaea L.): a comparative study
M. K. Mahatma et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Dietary essentiality of nutritionally non-essential amino acids'' for animals and humans
Yongqing Hou et al.
EXPERIMENTAL BIOLOGY AND MEDICINE (2015)
Preparation and characterisation of peanut seed skin polyphenols
Takahiro Tsujita et al.
FOOD CHEMISTRY (2014)
Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity
Yuanyuan Ma et al.
FOOD CHEMISTRY (2014)
Ratio of A-type to B-type Proanthocyanidin Interflavan Bonds Affects Extra-intestinal Pathogenic Escherichia coli Invasion of Gut Epithelial Cells
Rodrigo P. Feliciano et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Fortification of Cookies with Peanut Skins: Effects on the Composition, Polyphenols, Antioxidant Properties, and Sensory Quality
Adriano Costa de Camargo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics
Cloviece T. Sanders et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Heat and pressure treatments effects on peanut allergenicity
Beatriz Cabanillas et al.
FOOD CHEMISTRY (2012)
Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray-Dried Extracts
Karen E. Constanza et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins
Chellani S. Hathorn et al.
JOURNAL OF FOOD SCIENCE (2012)
Peanut Skin Color: A Biomarker for Total Polyphenolic Content and Antioxidative Capacities of Peanut Cultivars
Yvonne Chukwumah et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2009)
Health benefits of dietary fiber
James W. Anderson et al.
NUTRITION REVIEWS (2009)
The effects of polyunsaturated:saturated fatty acids ratios and peroxidisability index values of dietary fats on serum lipid profiles and hepatic enzyme activities in rats
MJ Kang et al.
BRITISH JOURNAL OF NUTRITION (2005)
MALDI-TOF mass spectrometry of oligomeric food polyphenols
JD Reed et al.
PHYTOCHEMISTRY (2005)
Note on utilisation of peanut seed testa
VS Sobolev et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
The effects of roasting on the allergenic properties of peanut proteins
SJ Maleki et al.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2000)
Share Paper
