Nutritional and bioactive composition of Spanish, Valencia, and Virginia type peanut skins

[1]  C. Krueger,et al.  Identification of A-Type Proanthocyanidins in Cranberry-Based Foods and Dietary Supplements by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry, First Action Method: 2019.05. , 2020, Journal of AOAC International.

[2]  Á. L. Santana,et al.  Peanut skin polyphenols inhibit toxicity induced by advanced glycation end-products in RAW264.7 macrophages. , 2020, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[3]  Caroline Huyard,et al.  Fostering sustainable diets through a comprehensive approach of value-adding operations: What can vegetable box schemes contribute? , 2020 .

[4]  J. Baumert,et al.  Effect of heat treatment on the conformational stability of intact and cleaved forms ofthe peanut allergen Ara h 6 in relation to its IgE-binding potency. , 2020, Food chemistry.

[5]  A. Okruszek,et al.  Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties , 2019, Poultry science.

[6]  C. Krueger,et al.  Characterization of proanthocyanidin-chitosan interactions in the formulation of composite nanoparticles using surface plasmon resonance. , 2019, International Journal of Biological Macromolecules.

[7]  C. Krueger,et al.  Proanthocyanidin-chitosan composite nanoparticles prevent bacterial invasion and colonization of gut epithelial cells by extra-intestinal pathogenic Escherichia coli. , 2019, International journal of biological macromolecules.

[8]  A. Hauser Peanuts , 2018, Journal of Agricultural & Food Information.

[9]  F. Toldrá,et al.  Main characteristics of peanut skin and its role for the preservation of meat products , 2018, Trends in Food Science & Technology.

[10]  Hanne K Mæhre,et al.  Protein Determination—Method Matters , 2018, Foods.

[11]  Hongshun Yang,et al.  Characterization and purification of anthocyanins from black peanut (Arachis hypogaea L.) skin by combined column chromatography. , 2017, Journal of chromatography. A.

[12]  S. O'keefe,et al.  Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens , 2017, Food science & nutrition.

[13]  A. Jonker,et al.  The Occurrence, Biosynthesis, and Molecular Structure of Proanthocyanidins and Their Effects on Legume Forage Protein Precipitation, Digestion and Absorption in the Ruminant Digestive Tract , 2017, International journal of molecular sciences.

[14]  J. B. Misra,et al.  Nutritional composition and antioxidant activity of Spanish and Virginia groundnuts (Arachis hypogaea L.): a comparative study , 2016, Journal of Food Science and Technology.

[15]  Karen B DeSalvo,et al.  Dietary guidelines for Americans. , 2016, The American journal of clinical nutrition.

[16]  Sara M. Handy,et al.  Presence of Undeclared Food Allergens in Cumin: The Need for Multiplex Methods. , 2016, Journal of agricultural and food chemistry.

[17]  Guoyao Wu,et al.  Dietary essentiality of “nutritionally non-essential amino acids” for animals and humans , 2015, Experimental biology and medicine.

[18]  M. Moss,et al.  Peanuts , 2015 .

[19]  F. Shahidi,et al.  Fortification of cookies with peanut skins: effects on the composition, polyphenols, antioxidant properties, and sensory quality. , 2014, Journal of agricultural and food chemistry.

[20]  J. Hargrove,et al.  Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics , 2014 .

[21]  T. Tsujita,et al.  Preparation and characterisation of peanut seed skin polyphenols. , 2014, Food chemistry.

[22]  J. Meudt,et al.  Ratio of "A-type" to "B-type" proanthocyanidin interflavan bonds affects extra-intestinal pathogenic Escherichia coli invasion of gut epithelial cells. , 2014, Journal of agricultural and food chemistry.

[23]  J. Hargrove,et al.  Peanut skins-fortified peanut butters: effect of processing on the phenolics content, fibre content and antioxidant activity. , 2014, Food chemistry.

[24]  T. Sanders,et al.  Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins. , 2012, Journal of food science.

[25]  Brittany L. White,et al.  Value-added processing of peanut skins: antioxidant capacity, total phenolics, and procyanidin content of spray-dried extracts. , 2012, Journal of agricultural and food chemistry.

[26]  A. Gueye,et al.  Influence of Feeding Peanut Skins on Performance of Gulf Coast Ewe Lambs , 2012 .

[27]  S. Maleki,et al.  Heat and pressure treatments effects on peanut allergenicity. , 2012, Food chemistry.

[28]  L. Walker,et al.  Peanut Skin Color: A Biomarker for Total Polyphenolic Content and Antioxidative Capacities of Peanut Cultivars , 2009, International journal of molecular sciences.

[29]  Pat Baird,et al.  Health benefits of dietary fiber. , 2009, Nutrition reviews.

[30]  M. Kang,et al.  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 , 2005, British Journal of Nutrition.

[31]  C. Krueger,et al.  MALDI-TOF mass spectrometry of oligomeric food polyphenols. , 2005, Phytochemistry.

[32]  R. J. Cole,et al.  Note on utilisation of peanut seed testa , 2004 .

[33]  C. Guzmán,et al.  Extraction of antioxidant components from peanut skins , 2002 .

[34]  T. Crenshaw 10 Calcium, Phosphorus, Vitamin D, and Vitamin K in Swine Nutrition , 2000 .

[35]  E. Champagne,et al.  The effects of roasting on the allergenic properties of peanut proteins. , 2000, The Journal of allergy and clinical immunology.

[36]  P. Bikker,et al.  Effect of the ratio between essential and nonessential amino acids in the diet on utilization of nitrogen and amino acids by growing pigs. , 1999, Journal of animal science.

[37]  J. Reed Nutritional toxicology of tannins and related polyphenols in forage legumes. , 1995, Journal of animal science.

[38]  Frank W. Sosulski,et al.  Amino Acid Composition and Nitrogen-to-Protein Conversion Factors for Animal and Plant Foods , 1990 .

[39]  J. Karchesy,et al.  Condensed tannins: (4β→8;2β→ O →7)-linked procyanidins in Arachis hypogea L. , 1986 .

[40]  Ji-Hoon Kang,et al.  Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on fresh-cut romaine lettuce by peanut skin extract/benzethonium chloride emulsion washing , 2021 .