Sean Francis O'Keefe
Sean Francis O'Keefe
Verified email at vt.edu
Title
Cited by
Cited by
Year
Food lipids: chemistry, nutrition, and biotechnology
CC Akoh
CRC press, 2017
9652017
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
3442010
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
2301993
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
2091996
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
1982007
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
1891995
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
1571998
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
1402014
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
1382006
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
1332006
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
1261995
Determination of the binding of hexanal to soy glycinin and. beta.-conglycinin in an aqueous model system using a headspace technique
SF O'Keefe, LA Wilson, AP Resurreccion, PA Murphy
Journal of Agricultural and Food Chemistry 39 (6), 1022-1028, 1991
1171991
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
1122009
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
1112003
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
1102009
Nomenclature and classification of lipids
SF O'Keefe
FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, 1-36, 1998
1101998
Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSM
PJ Vega, MO Balaban, CA Sims, SF O'keefe, JA Cornell
Journal of Food Science 61 (4), 757-759, 1996
1061996
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
1042003
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
1012012
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
892015
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