Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins

Roasting Affects Phenolic Composition and Antioxidative Activity of Hazelnuts (Corylus avellana L.)

(2010) Valentina Schmitzer et al.   JOURNAL OF FOOD SCIENCE

Hypocholesterolemic Effect of Peanut Skin and Its Fractions: A Case Record of Rats Fed on a High-Cholesterol Diet

(2009) Akiko SHIMIZU-IBUKA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Review of Methods to Determine Antioxidant Capacities

(2009) Ayse Karadag et al.   Food Analytical Methods

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

Optimizing the Extraction of Phenolic Antioxidants from Peanut Skins Using Response Surface Methodology

(2009) Tameshia S. Ballard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Procyanidins in Theobroma cacao Reduce Plasma Cholesterol Levels in High Cholesterol-Fed Rats

(2009) Naomi Osakabe et al.   JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION

Functional Components in Peanuts

(2008) Maria Leonora D.L. Francisco et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Factors Regulating Astringency of Whey Protein Beverages

(2008) J.W. Beecher et al.   JOURNAL OF DAIRY SCIENCE

Polyphenols and Antioxidant Properties of Almond Skins: Influence of Industrial Processing

(2008) I. Garrido et al.   JOURNAL OF FOOD SCIENCE