"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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[2] Effect of Roasting Method on Fatty Acid Composition of Peanut Kernels
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[3] Antioxidant activity of roasted and unroasted peanut skin extracts.
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[8] Trimeric and Tetrameric A-Type Procyanidins from Peanut Skins
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[9] Minimizing the Negative Flavor Attributes and Evaluating Consumer Acceptance of Chocolate Fortified with Peanut Skin Extracts
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[10] Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
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[11] Fortification of Cookies with Peanut Skins: Effects on the Composition, Polyphenols, Antioxidant Properties, and Sensory Quality
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[12] AGRICULTURAL BY-PRODUCTS AS IMPORTANT FOOD SOURCES OF POLYPHENOLS
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[13] Health benefits of peanuts: Effects of peanut consumption on cognition, vascular and cardio-metabolic risk factors and satiety
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[14] Functional components of grape pomace: their composition, biological properties and potential applications
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