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Page 1
In vitro absorption of dietary trans-resveratrol from boiled and roasted peanuts in Caco-2 cells.
J Agric Food Chem. 2011 Dec 14;59(23):12323-9. doi: 10.1021/jf202535q. Epub 2011 Nov 16.
J Agric Food Chem. 2011.
PMID: 22059485
Profiling of bioactive compounds in cultivars of Runner and Valencia peanut market-types using liquid chromatography/APCI mass spectrometry.
Chukwumah Y, Walker L, Vogler B, Verghese M.
Chukwumah Y, et al.
Food Chem. 2012 May 1;132(1):525-31. doi: 10.1016/j.foodchem.2011.10.050. Epub 2011 Oct 28.
Food Chem. 2012.
PMID: 26434326
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Peanut skin color: a biomarker for total polyphenolic content and antioxidative capacities of peanut cultivars.
Chukwumah Y, Walker LT, Verghese M.
Chukwumah Y, et al.
Int J Mol Sci. 2009 Nov 11;10(11):4941-4952. doi: 10.3390/ijms10114941.
Int J Mol Sci. 2009.
PMID: 20087468
Free PMC article.
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Changes in the phytochemical composition and profile of raw, boiled, and roasted peanuts.
Chukwumah Y, Walker L, Vogler B, Verghese M.
Chukwumah Y, et al.
J Agric Food Chem. 2007 Oct 31;55(22):9266-73. doi: 10.1021/jf071877l. Epub 2007 Oct 9.
J Agric Food Chem. 2007.
PMID: 17924703
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Effect of frequency and duration of ultrasonication on the extraction efficiency of selected isoflavones and trans-resveratrol from peanuts (Arachis hypogaea).
Chukwumah YC, Walker LT, Verghese M, Ogutu S.
Chukwumah YC, et al.
Ultrason Sonochem. 2009 Feb;16(2):293-9. doi: 10.1016/j.ultsonch.2008.07.007. Epub 2008 Jul 19.
Ultrason Sonochem. 2009.
PMID: 18849184
Free article.
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Comparison of extraction methods for the quantification of selected phytochemicals in peanuts (Arachis hypogaea).
Chukwumah YC, Walker LT, Verghese M, Bokanga M, Ogutu S, Alphonse K.
Chukwumah YC, et al.
J Agric Food Chem. 2007 Jan 24;55(2):285-90. doi: 10.1021/jf062148t.
J Agric Food Chem. 2007.
PMID: 17227055
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