Sensory aspects of consumer choices for meat and meat products von Resurreccion, A.V.A

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Maximising resveratrol and piceid contents in UV and ultrasound treated peanuts von Sales, Jocelyn M., Resurreccion, A.V.A.

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Phenolic profile, antioxidants, and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV von Sales, Jocelyn M., Resurreccion, A.V.A.

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Elicitation of Resveratrol in Peanut Kernels by Application of Abiotic Stresses von Rudolf, Jamie R, Resurreccion, Anna V. A

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Sensory profiling of electron-beam irradiated ready-to-eat poultry frankfurters von Johnson, Adrianne M., Resurreccion, A.V.A.

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Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements von Grosso, N.R, Resurreccion, A.V.A

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Optimization of trans-Resveratrol Concentration and Sensory Properties of Peanut Kernels by Slicing and Ultrasound Treatment, Using Response Surface Methodology von Rudolf, J.L, Resurreccion, A.V.A

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Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours von McWatters, Kay H., Ouedraogo, Jean B., Resurreccion, Anna V. A., Hung, Yen-C., Phillips, R. Dixon

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Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions von Lee, C.M., Resurreccion, A.V.A.

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Development of a reverse-phase high-performance liquid chromatography method for analyzing trans-resveratrol in peanut kernels von Rudolf, J.L., Resurreccion, A.V.A., Saalia, F.K., Phillips, R.D.

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Effect of Milling and Particle Size on Functionality and Physicochemical Properties of Cowpea Flour von Kerr, W. L., Ward, C. D. W., McWatters, K. H., Resurreccion, A. V. A.

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Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation von Gills, L.A., Resurreccion, A.V.A.

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PREDICTING SENSORY ATTRIBUTE INTENSITIES AND CONSUMER ACCEPTANCE OF STORED ROASTED PEANUTS USING INSTRUMENTAL MEASUREMENTS von LEE, C.M., RESURRECCION, A.V.A.

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Functionality of Palm Oil as a Stabilizer in Peanut Butter von Aryana, K.J, Resurreccion, A.V.A, Chinnan, M.S, Beuchat, L.R

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Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture von Lee, C.M, Resurreccion, A.V.A

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Physicochemical and Sensory Characteristic Changes in Fortified Peanut Spreads after 3 Months of Storage at Different Temperatures von Yeh, Jui-Yueh, Phillips, R. Dixon, Resurreccion, Anna V. A, Hung, Yen-Con

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Sensory profiling and characterization of chocolate peanut spread using response surface methodology von Chu, C.A, Resurreccion, A.V.A

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Descriptive profiles of roasted peanuts stored at varying temperatures and humidity conditions von Lee, C.M, Resurreccion, A.V.A

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Manual sorting to eliminate aflatoxin from peanuts von Galvez, F.C.F, Francisco, M.L.D.L, Villarino, B.J, Lustre, A.O, Resurreccion, A.V.A

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Descriptive sensory analysis of irradiated frozen or refrigerated chicken von Hashim, I.B. (University of Georgia, Griffin, GA.), Resurreccion, A.V.A, McWatters, K.H

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