Paul J. Sarnoski

Separation and characterisation of proanthocyanidins in Virginia type peanut skins by LC–MSn

Paul J. Sarnoski, Jodie V. Johnson, Kyle Andrew Reed et al. · Food Chemistry · 2011 · 123 citations

Agriculture, Biochemistry, Food Science +13

Microbial catabolism of procyanidins by human gut microbiota

Keqin Ou, Paul J. Sarnoski, Keith R. Schneider et al. · Molecular Nutrition & Food Research · 2014 · 116 citations

Life Sciences, Biochemistry, Microbiology +11

Phenotypic relationships among oil, protein, fatty acid composition and seed size traits in Cucurbita pepo

Geoffrey Meru, Yuqing Fu, Dayana Leyva et al. · Scientia Horticulturae · 2018 · 64 citations

Agriculture, Agronomy, Crop Sciences +17

Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry

Paul J. Sarnoski, Sean F. O’Keefe, Michael L. Jahncke et al. · Food Chemistry · 2010 · 60 citations · Full text

Agriculture, Food Science, Marine Biology +17

Aroma Profile Characterization of Mahi‐Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography‐Mass Spectrometry

Jing Bai, Shirley Baker, Renée M. Goodrich‐Schneider et al. · Journal of Food Science · 2019 · 51 citations

Agriculture, Fisheries, Food Science +17