Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts"
written by Wanida E. Lewis, Gabriel K. Harris, Timothy H. Sanders, Brittany L. White, Lisa L. Dean,
published by Food and Nutrition Sciences, Vol.4 No.8A, 2013
has been cited by the following article(s):
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[1] Composition and antioxidant study of procyanidins from peanut skins
2020
[2] Euterpe oleracea Mart.(Açaí) attenuates experimental colitis in rats: involvement of TLR4/COX-2/NF-ĸB
2020
[3] Peanut skin polyphenols inhibit toxicity induced by advanced glycation end-products in RAW264. 7 macrophages
2020
[4] Synthesis, characterization and antimicrobial activity of peanut skin extract-azo-compounds
2020
[5] Active biodegradable films based on water soluble polysaccharides from white jelly mushroom (Tremella fuciformis) containing roasted peanut skin extract
2020
[6] Peanut skin phenolic extract attenuates hyperglycemic responses in vivo and in vitro
2019
[7] Effect of Roasting Method on Fatty Acid Composition of Peanut Kernels
2019
[8] Antioxidant activity of roasted and unroasted peanut skin extracts.
2018
[9] Colouration of textiles using roasted peanut skin-an agro processing residue
Journal of Cleaner Production, 2018
[10] A comprehensive review of the value-added uses of peanut (Arachis hypogaea) skins and by-products
2018
[11] INCIDENCE OF MULTIDRUG RESISTANT STAPHYLOCOCCUS AUREUS AND ENTEROBACTERIACEAE FROM GROUNDNUT CAKES (KULI-KULI) AND …
2017
[12] Evaluation of the antioxidant, anti-inflammatory, and antitumor properties of Sabal grown in Egypt
2017
[13] A Comparative Study on Anthocyanin, Saponin, and Oil Profiles of Black and Red Seed Coat Peanut (Arachis hypogacea) Grown in China
Geo-spatial Information Science, 2017
[14] Trimeric and Tetrameric A-Type Procyanidins from Peanut Skins
Journal of Natural Products, 2017
[15] Minimizing the Negative Flavor Attributes and Evaluating Consumer Acceptance of Chocolate Fortified with Peanut Skin Extracts
Journal of food science, 2016
[16] Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
Food Science and Technology (Campinas), 2015
[17] Fortification of Cookies with Peanut Skins: Effects on the Composition, Polyphenols, Antioxidant Properties, and Sensory Quality
Journal of agricultural and food chemistry, 2014
[18] AGRICULTURAL BY-PRODUCTS AS IMPORTANT FOOD SOURCES OF POLYPHENOLS
2014
[19] Health benefits of peanuts: Effects of peanut consumption on cognition, vascular and cardio-metabolic risk factors and satiety
2014
[20] Functional components of grape pomace: their composition, biological properties and potential applications
International Journal of Food Science & Technology, 2013
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