Dean LL - Search Results

1

Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium.

Yang Z, Meng X, Breidt F Jr, Dean LL, Arritt FM. Yang Z, et al. Among authors: dean ll. J Food Prot. 2015 Apr;78(4):728-37. doi: 10.4315/0362-028X.JFP-14-478. J Food Prot. 2015. PMID: 25836398 Free article.

2

Content of xylose, trehalose and l-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria.

Ucar RA, Pérez-Díaz IM, Dean LL. Ucar RA, et al. Among authors: dean ll. Food Microbiol. 2020 Oct;91:103454. doi: 10.1016/j.fm.2020.103454. Epub 2020 Feb 11. Food Microbiol. 2020. PMID: 32539957

3

Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium.

Ucar RA, Pérez-Díaz IM, Dean LL. Ucar RA, et al. Among authors: dean ll. Food Sci Nutr. 2020 Sep 25;8(11):5798-5810. doi: 10.1002/fsn3.1830. eCollection 2020 Nov. Food Sci Nutr. 2020. PMID: 33282232 Free PMC article.

4

A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting.

Klevorn CM, Dean LL. Klevorn CM, et al. Among authors: dean ll. Food Chem. 2018 Feb 1;240:1193-1200. doi: 10.1016/j.foodchem.2017.08.058. Epub 2017 Aug 18. Food Chem. 2018. PMID: 28946242

5

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

Christman LM, Dean LL, Bueno Almeida C, Weissburg JR. Christman LM, et al. Among authors: dean ll. J Food Sci. 2018 Oct;83(10):2571-2577. doi: 10.1111/1750-3841.14323. Epub 2018 Sep 5. J Food Sci. 2018. PMID: 30184251

6

Value-added processing of peanut skins: antioxidant capacity, total phenolics, and procyanidin content of spray-dried extracts.

Constanza KE, White BL, Davis JP, Sanders TH, Dean LL. Constanza KE, et al. Among authors: dean ll. J Agric Food Chem. 2012 Oct 31;60(43):10776-83. doi: 10.1021/jf3035258. Epub 2012 Oct 19. J Agric Food Chem. 2012. PMID: 23050560

7

Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinations.

McDaniel KA, White BL, Dean LL, Sanders TH, Davis JP. McDaniel KA, et al. Among authors: dean ll. J Food Sci. 2012 Dec;77(12):C1293-9. doi: 10.1111/j.1750-3841.2012.02979.x. Epub 2012 Nov 12. J Food Sci. 2012. PMID: 23145904

8

Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during in vitro pepsin digestion.

Plundrich NJ, White BL, Dean LL, Davis JP, Foegeding EA, Lila MA. Plundrich NJ, et al. Among authors: dean ll. Food Funct. 2015 Jul;6(7):2145-54. doi: 10.1039/c5fo00162e. Food Funct. 2015. PMID: 26007692

9

Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types.

Klevorn CM, Dean LL, Johanningsmeier SD. Klevorn CM, et al. Among authors: dean ll. J Food Sci. 2019 Mar;84(3):397-405. doi: 10.1111/1750-3841.14450. Epub 2019 Feb 18. J Food Sci. 2019. PMID: 30775781

10

Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States.

Truong VD, McFeeters RF, Thompson RT, Dean LL, Shofran B. Truong VD, et al. Among authors: dean ll. J Food Sci. 2007 Aug;72(6):C343-9. doi: 10.1111/j.1750-3841.2007.00415.x. J Food Sci. 2007. PMID: 17995676

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