Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts

Amino acid composition of flesh-coloured potatoes as affected by storage conditions

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Storage stability of maize-groundnut composite flours and an assessment of aflatoxin B 1 and ochratoxin A contamination in flours and porridges

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Lipid oxidation of brown rice stored at different temperatures

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Physicochemical properties and fatty acid profile of eight peanut varieties grown in Mexico

(2014) Rosalva Mora-Escobedo et al.   CyTA-Journal of Food

Evaluating and Predicting the Oxidative Stability of Vegetable Oils with Different Fatty Acid Compositions

(2013) Hongyan Li et al.   JOURNAL OF FOOD SCIENCE

Amino acid composition, antinutrients and allergens in the peanut protein fraction obtained by an aqueous enzymatic process

(2012) S. Latif et al.   FOOD CHEMISTRY

A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts

(2009) V. Nepote et al.   JOURNAL OF FOOD SCIENCE

Stability during storage of LC-PUFA-supplemented infant formula containing single cell oil or egg yolk

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Effect of packaging and storage conditions on quality of shelled walnuts

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