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

Food Chemistry, Botany, Biochemistry +8

Microbial catabolism of procyanidins by human gut microbiota

Keqin Ou, Paul J. Sarnoski, Keith R. Schneider et al. · Molecular Nutrition & Food Research · 2014 · 113 citations

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 · 63 citations

Biology, Engineering, Phenotypic Relationships +8

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 · 58 citations · Full text

Food Chemistry, Gas Chromatography–mass Spectrometry, Food Analysis +8

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 · 49 citations