| Food lipids: chemistry, nutrition, and biotechnology CC Akoh CRC press, 2017 | 1293 | 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 | 469 | 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 | 317 | 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 | 255 | 2007 |
| Food processing: principles and applications JS Smith, YH Hui John Wiley & Sons, 2008 | 236 | 2008 |
| 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 | 229 | 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 | 226 | 1996 |
| 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 | 208 | 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 | 187 | 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 | 181 | 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 | 176 | 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 | 166 | 2006 |
| The facial action coding system for characterization of human affective response to consumer product-based stimuli: a systematic review EA Clark, JN Kessinger, SE Duncan, MA Bell, J Lahne, DL Gallagher, ... Frontiers in psychology 11, 920, 2020 | 158 | 2020 |
| Utilization of lignin in biopolymeric packaging films EM Zadeh, SF O’Keefe, YT Kim ACS omega 3 (7), 7388-7398, 2018 | 154 | 2018 |
| 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 | 153 | 2009 |
| 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 | 152 | 2003 |
| 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 | 151 | 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 | 143 | 2012 |
| 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 | 143 | 2003 |
| Nomenclature and classification of lipids SF O’Keefe Food lipids, 20-59, 2002 | 140 | 2002 |
Andrew P. NeilsonProfessor, Plants for Human Health Institute, NC StateVerified email at ncsu.edu
