The Role of Maturation in Quality of Stackpole-Cured Peanuts1 | Citedby Results | Peanut Science

Skip to Main Content

Skip Nav Destination

The Role of Maturation in Quality of Stackpole-Cured Peanuts

Peanut Science (1997) 24 (1): 25–31.

This article has been cited by the following articles in journals that are participating in CrossRef Cited-by Linking.

Remembering our Past and How it Affected Our Present and Future

H. Valentine

Peanut Science (2019) 46 (1A): 78.

Characterization of Volatile Compounds Contributing to Naturally Occurring Fruity Fermented Flavor in Peanuts

Jeffrey L. Greene
Timothy H. Sanders
Mary Anne Drake

Journal of Agricultural and Food Chemistry (2008) 56 (17): 8096.

FRUITY FERMENTED OFF‐FLAVOR DISTRIBUTION IN SAMPLES FROM LARGE PEANUT LOTS

J.L. GREENE
T.B. WHITAKER
K.W. HENDRIX
T.H. SANDERS

Journal of Sensory Studies (2007) 22 (4): 453.

EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTS

J.L. GREENE
K.J. BRATKA
M.A. DRAKE
T.H. SANDERS

Journal of Sensory Studies (2006) 21 (2): 146.