国外花生研究进展

Chemical and sensory stability of roasted high-oleicpeanuts from Argentina. Nepote Valeria,Mestrallet Marta G,Accietto Ricardo H,etal. Journal of the Science of Foodand Agriculture . 2006

Validation ofanalytical parameters of a competitive direct ELISA foraflatoxin B 1 in peanuts. Lee N A,Rachaputi N C,Wright G C,et al. Food and Agricultural Im-munology . 2005

Degradationof aflatoxins in peanut kernels/flour by gaseous ozonationand mild heat treatment. A D Proctor,M Ahmedna,J V Kumar,et al. Food Additives and Contami-nants . 2004

Peanut lectin stimulates proliferation of coloncancer cells by interaction with glycosylated CD44v6 iso-forms and consequential activation of c-Met and MAPK:functional implications for disease-associated glycosyla-tion changes. Singh Ravinder,Subramanian Sreedhar,Rhodes JonathanM,et al. Glycobiology . 2006

Genetic diversityin Aspergillus parasiticus population from the peanut a-groecosystem in Argentina. Barros G,Chiotta M L,Torres A,et al. Letters in Applied Microbio-logy . 2006

IMPACTOF MICROWAVE BLANCH-ING ON THE FLAVOR OF ROASTED PEANUTS. SCHIRACKANDRIANAV,DRAKEMARYANNE,SANDERSTIMOTH,et al. Journal of Sensory Studies . 2006

CONSUMER-BASED OPTI-MIZATION OF PEANUT-CHOCOLATE BAR USINGRESPONSE SURFACE METHODOLOGY. SAN JUAN EDITH M,EDRA ERMINA V,FADRIGALANEVANGELINE N,et al. Journal ofFood Processing&Preservation . 2005

Conjoint analysis of consumer preferences for roastedpeanut products in Haiti. Nelson Robert G,Jolly Curtis M,Hinds Margaret J,et al. International Journal of Con-sumer Studies . 2005

2,2,2-Trifluo-roethanol-Induced structural change of peanut agglutininat different pH:A comparative account. Dev Sagarika,Khan R,Surolia Avadhesha. International Union of Biochemistry and Molecular Biology Life . 2006

Chemical and sensory stability of roasted high-oleicpeanuts from Argentina. Nepote Valeria,Mestrallet Marta G,Accietto Ricardo H,etal. Journal of the Science of Foodand Agriculture . 2006

Validation ofanalytical parameters of a competitive direct ELISA foraflatoxin B 1 in peanuts. Lee N A,Rachaputi N C,Wright G C,et al. Food and Agricultural Im-munology . 2005

Degradationof aflatoxins in peanut kernels/flour by gaseous ozonationand mild heat treatment. A D Proctor,M Ahmedna,J V Kumar,et al. Food Additives and Contami-nants . 2004

Peanut lectin stimulates proliferation of coloncancer cells by interaction with glycosylated CD44v6 iso-forms and consequential activation of c-Met and MAPK:functional implications for disease-associated glycosyla-tion changes. Singh Ravinder,Subramanian Sreedhar,Rhodes JonathanM,et al. Glycobiology . 2006

Genetic diversityin Aspergillus parasiticus population from the peanut a-groecosystem in Argentina. Barros G,Chiotta M L,Torres A,et al. Letters in Applied Microbio-logy . 2006

IMPACTOF MICROWAVE BLANCH-ING ON THE FLAVOR OF ROASTED PEANUTS. SCHIRACKANDRIANAV,DRAKEMARYANNE,SANDERSTIMOTH,et al. Journal of Sensory Studies . 2006

CONSUMER-BASED OPTI-MIZATION OF PEANUT-CHOCOLATE BAR USINGRESPONSE SURFACE METHODOLOGY. SAN JUAN EDITH M,EDRA ERMINA V,FADRIGALANEVANGELINE N,et al. Journal ofFood Processing&Preservation . 2005

Conjoint analysis of consumer preferences for roastedpeanut products in Haiti. Nelson Robert G,Jolly Curtis M,Hinds Margaret J,et al. International Journal of Con-sumer Studies . 2005

2,2,2-Trifluo-roethanol-Induced structural change of peanut agglutininat different pH:A comparative account. Dev Sagarika,Khan R,Surolia Avadhesha. International Union of Biochemistry and Molecular Biology Life . 2006