Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry von Ma, Yuanyuan, Kosińska-Cagnazzo, Agnieszka, Kerr, William L., Amarowicz, Ryszard, Swanson, Ruthann B., Pegg, Ronald B.

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Inhibition of protein glycation by extracts of culinary herbs and spices von Dearlove, Rebecca P, Greenspan, Phillip, Hartle, Diane K, Swanson, Ruthann B, Hargrove, James L

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Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity von Ma, Yuanyuan, Kerr, William L., Swanson, Ruthann B., Hargrove, James L., Pegg, Ronald B.

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Separation and Characterization of Soluble Esterified and Glycoside-Bound Phenolic Compounds in Dry-Blanched Peanut Skins by Liquid Chromatography–Electrospray Ionization Mass Spec... von Ma, Yuanyuan, Kosińska-Cagnazzo, Agnieszka, Kerr, William L, Amarowicz, Ryszard, Swanson, Ruthann B, Pegg, Ronald B

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Chemical changes in almonds throughout storage: modeling the effects of common industry practices von Parrish, Daniel R., Pegg, Ronald B., Kerr, William L., Swanson, Ruthann B., Huang, Guangwei, Kerrihard, Adrian L.

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Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions von Cheely, Anna N., Pegg, Ronald B., Kerr, William L., Swanson, Ruthann B., Huang, Guangwei, Parrish, Daniel R., Kerrihard, Adrian L.

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Effects of Storage Conditions on Consumer and Chemical Assessments of Raw ‘Nonpareil’ Almonds Over a Two‐Year Period von Pleasance, Emily A., Kerr, William L., Pegg, Ronald B., Swanson, Ruthann B., Cheely, Anna N., Huang, Guangwei, Parrish, Daniel R., Kerrihard, Adrian L.

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Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics von Sanders, Cloviece T., DeMasie, Christa L., Kerr, William L., Hargrove, James L., Pegg, Ronald B., Swanson, Ruthann B.

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Soy Milks as a Dairy Milk Substitute in Prepared Food Products: Effects on Quality and Acceptability von Swanson, Ruthann B., McKemie, Rebecca J., Sabrin, Michael D., Milly, Paul J.

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Reformulated oatmeal and chocolate chip cookies: staling effects von Kane, Alison M., Swanson, Ruthann B., Lyon, Brenda G., Savage, Elizabeth M.

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Modified oatmeal and chocolate chip cookies: evaluation of the partial replacement of sugar and/or fat to reduce calories von Swanson, Ruthann B, Perry, Jennifer M

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Herb and spice extracts inhibit protein glycation von Dearlove, Rebecca Patricia, Hargrove, James L., Hartle, Diane K., Swanson, Ruthann B., Greenspan, Phillip

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Acceptability of reduced-fat brownies by school-aged children von SWANSON, RUTHANN B, PERRY, JENNIFER M, GARDEN, LOU ANN

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Readability of recommended nutrition sources von Swanson, R.B, Birklid, C.A

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Effect of a carbohydrate-based fat substitute and emulsifying agents on reduced-fat peanut butter cookies von Swanson, R.B, Carden, L.A, Parks, S.S

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Effect of Peanut Skin Incorporation on the Color, Texture and Total Phenolics Content of Peanut Butters von Ma, Yuanyuan, Kerr, William L., Cavender, George A., Swanson, Ruthann B., Hargrove, James L., Pegg, Ronald B.

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Premium honeys: Response of sensory panelists von Swanson, Ruthann B., Lewis, Carol E.

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Acceptability of Fruit Purees in Peanut Butter, Oatmeal, and Chocolate Chip Reduced-fat Cookies von SWANSON, RUTHANN B, MUNSAYAC, LEAN J

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Barley flour level and salt level selection for a whole-grain bread formula von Swanson, R.B. (Univ. of Alaska, Fairbanks, AK), Penfield, M.P

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Food acquisition, availability, and allocation in urban Alaska von Swanson, R.B. (University of Alaska-Fairbanks, Fairbanks, AK), Lewis, C.E

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