Ozone-Induced Changes in Phenols and Antioxidant Capacities of Peanut Skins

Ozonolysis efficiency and safety evaluation of aflatoxin B1 in peanuts

(2013) Enjie Diao et al.   FOOD AND CHEMICAL TOXICOLOGY

Screening natural antioxidants in peanut shell using DPPH–HPLC–DAD–TOF/MS methods

(2012) Jiying Qiu et al.   FOOD CHEMISTRY

Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

(2012) H. Palafox-Carlos et al.   FOOD CHEMISTRY

Gamma Radiation Effects on Peanut Skin Antioxidants

(2012) Adriano Costa de Camargo et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

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

(2012) Karen E. Constanza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Accurate mass measurements and ultrahigh-resolution: evaluation of different mass spectrometers for daily routine analysis of small molecules in negative electrospray ionization mode

(2011) Nuria Cortés-Francisco et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Separation and characterisation of proanthocyanidins in Virginia type peanut skins by LC–MSn

(2011) Paul J. Sarnoski et al.   FOOD CHEMISTRY

Chemical Composition and Biological Activities of Arachis Species

(2011) Renata Miranda Lopes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits

(2010) Mohammad Alothman et al.   Innovative Food Science & Emerging Technologies

Inhibitory Activities of Soluble and Bound Millet Seed Phenolics on Free Radicals and Reactive Oxygen Species

(2010) Anoma Chandrasekara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanins and color degradation in ozonated grape juice

(2009) B.K. Tiwari et al.   FOOD AND CHEMICAL TOXICOLOGY

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

(2009) J.P. Davis et al.   FOOD CHEMISTRY

Peanut Skin Color: A Biomarker for Total Polyphenolic Content and Antioxidative Capacities of Peanut Cultivars

(2009) Yvonne Chukwumah et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Analytical methods for determination of mycotoxins: A review

(2008) Nicholas W. Turner et al.   ANALYTICA CHIMICA ACTA

Management and prevention of mycotoxins in peanuts

(2008) J. W. Dorner   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

The influence of gaseous ozone and ozonated water on microbial flora and degradation of aflatoxin B1 in dried figs

(2008) Bülent Zorlugenç et al.   FOOD AND CHEMICAL TOXICOLOGY

Anthocyanin and colour degradation in ozone treated blackberry juice

(2008) B.K. Tiwari et al.   Innovative Food Science & Emerging Technologies

Total phenolics and antioxidant capacity of heat-treated peanut skins

(2008) Maria Leonora Lotis D. Francisco et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Distribution of fungi and aflatoxins in a stored peanut variety

(2007) Viviane Kobuchi Nakai et al.   FOOD CHEMISTRY

Aflatoxins levels in dried fruits and nuts from Rabat-Salé area, Morocco

(2007) C. Juan et al.   FOOD CONTROL