Sean Francis O'Keefe

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Andrew P. NeilsonProfessor, Plants for Human Health Institute, NC StateVerified email at ncsu.edu
Charles SimsFood Science and Human Nutrition Department, University of FloridaVerified email at ufl.edu
Amanda C. StewartAssociate Professor of Food Science & Technology, Virginia TechVerified email at vt.edu
Kumar MallikarjunanProfessor & Head of Food Science and Nutrition, University of MinnesotaVerified email at umn.edu
Liyun YeFinless Foods; Dalhousie University; Virginia TechVerified email at vt.edu
Haibo HuangVirginia TechVerified email at vt.edu
Timothy E. LongProfessor and Center Director, Arizona State UniversityVerified email at asu.edu
David KuhnAssociate Professor - Virginia TechVerified email at vt.edu
Young KimAssistant professor of Packaging Systems and Design, Virginia TechVerified email at vt.edu
Renata CarneiroResearch Assistant Professor at Virginia TechVerified email at vt.edu
Renee Raiden BoyerVirginia TechVerified email at vt.edu
murat omer balabanAuckland UniversityVerified email at auckland.ac.nz
Robert C WilliamsProfessor and Department Head, Department of Food Science, The University of Tennessee, KnoxvilleVerified email at utk.edu
Marleen van AardtANKOM TechnologyVerified email at vt.edu
Qing JinUniversity of MaineVerified email at maine.edu
Kequan Zhou, Professorwayne state university, university of maryland, virginia techVerified email at wayne.edu
Gregory PeckCornell UniversityVerified email at cornell.edu
Jacob LahneAssociate Professor of Food Science and Technology, Virginia TechVerified email at vt.edu
Katherine Thompson-WitrickAssistant Professor, University of FloridaVerified email at ufl.edu
Jactone A. OgejoBiological Systems Engineering Dept., Virginia TechVerified email at vt.edu

Sean Francis O'Keefe

Virginia Tech

Verified email at vt.edu

Food chemistry flavors natural antioxidants


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Food lipids: chemistry, nutrition, and biotechnology CC Akoh CRC press, 2017	1333	2017
Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins TS Ballard, P Mallikarjunan, K Zhou, S O’Keefe Food chemistry 120 (4), 1185-1192, 2010	456	2010
Comparison of oxidative stability of high‐and normal‐oleic peanut oils SF O’keefe, VA Wiley, DA Knauft Journal of the American Oil Chemists' Society 70 (5), 489-492, 1993	305	1993
Production and secretion of resveratrol in hairy root cultures of peanut F Medina-Bolivar, J Condori, AM Rimando, J Hubstenberger, K Shelton, ... Phytochemistry 68 (14), 1992-2003, 2007	245	2007
Flavor and oxidative stability of roasted high oleic acid peanuts JC Braddock, CA Sims, SF O'keefe Journal of Food Science 60 (3), 489-493, 1995	223	1995
Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices JM Auw, V Blanco, SF O'keefe, CA Sims American Journal of Enology and Viticulture 47 (3), 279-286, 1996	218	1996
Food processing: principles and applications JS Smith, YH Hui John Wiley & Sons, 2008	217	2008
The effect of dietary supplementation with copper sulfate or tribasic copper chloride on broiler performance, relative copper bioavailability, and dietary prooxidant activity RD Miles, SF O'keefe, PR Henry, CB Ammerman, XG Luo Poultry Science 77 (3), 416-425, 1998	199	1998
Oligomeric cocoa procyanidins possess enhanced bioactivity compared to monomeric and polymeric cocoa procyanidins for preventing the development of obesity, insulin resistance … MR Dorenkott, LE Griffin, KM Goodrich, KA Thompson-Witrick, G Fundaro, ... Journal of agricultural and food chemistry 62 (10), 2216-2227, 2014	176	2014
Composition of farmed and wild yellow perch (Perca flavescens) S González, GJ Flick, SF O’keefe, SE Duncan, E McLean, SR Craig Journal of Food Composition and Analysis 19 (6-7), 720-726, 2006	176	2006
Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef L Ye, H Wang, SE Duncan, WN Eigel, SF O’Keefe Food chemistry 172, 416-422, 2015	163	2015
Non-destructive evaluation of apple maturity using an electronic nose system LP Pathange, P Mallikarjunan, RP Marini, S O’Keefe, D Vaughan Journal of Food Engineering 77 (4), 1018-1023, 2006	159	2006
Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology TS Ballard, P Mallikarjunan, K Zhou, SF O’Keefe Journal of agricultural and food chemistry 57 (8), 3064-3072, 2009	145	2009
Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles S Gonzalez, SE Duncan, SF O’Keefe, SS Sumner, JH Herbein Journal of Dairy Science 86 (1), 70-77, 2003	144	2003
Determination of pyrazine and flavor variations in peanut genotypes during roasting GL Baker, JA Cornell, DW Gorbet, SF O'keefe, CA Sims, ST Talcott Journal of food science 68 (1), 394-400, 2003	143	2003
Cyclodextrin inclusion complex formation and solid-state characterization of the natural antioxidants α-tocopherol and quercetin JL Koontz, JE Marcy, SF O’Keefe, SE Duncan Journal of agricultural and food chemistry 57 (4), 1162-1171, 2009	141	2009
Separation and characterisation of proanthocyanidins in Virginia type peanut skins by LC–MSn PJ Sarnoski, JV Johnson, KA Reed, JM Tanko, SF O’Keefe Food Chemistry 131 (3), 927-939, 2012	136	2012
Differentiation of Cultured and Wild Sturgeon (Acipenser oxyrinchus desotoi) Based on Fatty Acid Composition IC Chen, FA Chapman, C WEI, KM Portier, SF O'keefe Journal of Food Science 60 (3), 631-635, 1995	135	1995
Utilization of lignin in biopolymeric packaging films EM Zadeh, SF O’Keefe, YT Kim ACS omega 3 (7), 7388-7398, 2018	131	2018
Nomenclature and classification of lipids SF O’Keefe Food lipids, 20-59, 2002	131	2002

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