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

Phenolic Profile of Peanut By-products: Antioxidant Potential and Inhibition of Alpha-Glucosidase and Lipase Activities

(2017) Adriano Costa de Camargo et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

(2016) L.L. Dean et al.   JOURNAL OF FOOD SCIENCE

Impact of Functional Foods on Prevention of Cardiovascular Disease and Diabetes

(2015) Geeta Sikand et al.   Current Cardiology Reports

Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity

(2013) Yuanyuan Ma et al.   FOOD CHEMISTRY

Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases

(2012) Daniele Del Rio et al.   ANTIOXIDANTS & REDOX SIGNALING

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

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

(2012) Chellani S. Hathorn et al.   JOURNAL OF FOOD SCIENCE

Antioxidant capacities and total phenolic contents of 62 fruits

(2011) Li Fu et al.   FOOD CHEMISTRY

Potential use of peanut by-products in food processing: a review

(2011) Xiaoyan Zhao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant capacity and sensory profiles of peanut skin infusions

(2011) Maria Leonora dL. Francisco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins

(2009) Tameshia S. Ballard et al.   FOOD CHEMISTRY

Total phenolics and antioxidant capacity of heat-treated peanut skins

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