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L

Lisa L. Dean

ARS

H指数:23

被引数:1,798

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Lipid composition and nutritional quality of some commercially available cold pressed oils

一些商业上可获得的冷压油的脂质组成和营养价值

Frontiers in Nutrition

IF5.1

2025-12-180

OAAI

Consumer perception of organic peanuts and peanut products: Identifying acceptance and purchase interest

有机花生及其制品的消费者感知：识别接受度和购买意向

Applied Food Research

IF6.2

2025-10-170

OAAI

Composition of raw and roasted runner, Spanish and Valencia market type peanuts

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-01-010

PRE

Effects of high oleic full-fat soybean meal on broiler live performance, carcass and parts yield, and fatty acid composition of breast fillets

POULTRY SCIENCE

IF4.2

2024-03-012

OAAI

GWAS with principal component analysis identify QTLs associated with main peanut flavor-related traits

FRONTIERS IN PLANT SCIENCE

IF4.8

2023-09-157

OAAI

Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium

FOOD SCIENCE & NUTRITION

IF3.8

2020-09-2518

OAAI

Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced

POULTRY SCIENCE

IF4.2

2020-04-0124

OAAI

Feeding high-oleic peanuts to layer hens enhances egg yolk color and oleic fatty acid content in shell eggs

POULTRY SCIENCE

IF4.2

2019-04-0123

OAAI

Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types

JOURNAL OF FOOD SCIENCE

IF3.4

2019-02-1812

PREAI

Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts

JOURNAL OF FOOD SCIENCE

IF3.4

2018-09-0521

PREAI

A cross-sectional study of fatty acids and brain-derived neurotrophic factor (BDNF) in human milk from lactating women following vegan, vegetarian, and omnivore diets

EUROPEAN JOURNAL OF NUTRITION

IF4.3

2018-07-2636

PREAI

A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting

IF9.8

2018-02-0135

PREAI

Attenuated Total Reflectance Fourier transform infrared spectroscopy for determination of Long Chain Free Fatty Acid concentration in oily wastewater using the double wavenumber extrapolation technique

IF6.1

2017-04-018

PREAI

Minimizing the Negative Flavor Attributes and Evaluating Consumer Acceptance of Chocolate Fortified with Peanut Skin Extracts

JOURNAL OF FOOD SCIENCE

IF3.4

2016-10-1329

PREAI

Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during in vitro pepsin digestion

FOOD & FUNCTION

IF5.4

2015-01-0154

PREAI

Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations

JOURNAL OF FOOD SCIENCE

IF3.4

2012-11-1295

OA

Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray-Dried Extracts

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2012-10-1947

PREAI

VALUE-ADDED PROCESSING OF PEANUT MEAL: ENZYMATIC HYDROLYSIS TO IMPROVE FUNCTIONAL AND NUTRITIONAL PROPERTIES OF WATER SOLUBLE EXTRACTS

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2012-01-0619

OAAI

Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters

JOURNAL OF FOOD SCIENCE

IF3.4

2010-05-0333

PREAI

Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins

IF9.8

2010-03-1551

PREAI