Work with Sean OKeefe | NotedSource
Broad experience in lipid chemistry, analysis food and
flavor chemistry. Helped startup company formulate,
produce and market pharma product.
https://cv.notedsource.io/me/5WR66X1R
Sean OKeefe
Professor Food, Flavors and Lipid Chemistry
Research Expertise
Food chemistry
flavors
natural antioxidants
About
Broad experience in lipid chemistry, analysis
food and flavor chemistry. Helped startup
company formulate, produce and market pharma
product.
Legacy Map
Full ViewPublications
Structured Lipids
Food Science and Technology
2002
Microwave-assisted extraction of phenolic
antioxidant compounds from peanut skins
Food Chemistry
2010
Comparison of oxidative stability of high‐
and normal‐oleic peanut oils
Journal of the American Oil Chemists'
Society
1993
Production and secretion of resveratrol in
hairy root cultures of peanut
Phytochemistry
2007
Effect of Processing on the Phenolics and
Color of Cabernet Sauvignon, Chambourcin,
and Noble Wines and Juices
American Journal of Enology and
Viticulture
1996
Flavor and Oxidative Stability of Roasted
High Oleic Acid Peanuts
Journal of Food Science
1995
Food Processing
Unknown Venue
2004
The effect of dietary supplementation with
copper sulfate or tribasic copper chloride
on broiler performance, relative copper
bioavailability, and dietary prooxidant
activity
Poultry Science
1998
Composition of farmed and wild yellow
perch (Perca flavescens)
Journal of Food Composition and
Analysis
2006
Oligomeric Cocoa Procyanidins Possess
Enhanced Bioactivity Compared to Monomeric
and Polymeric Cocoa Procyanidins for
Preventing the Development of Obesity,
Insulin Resistance, and Impaired Glucose
Tolerance during High-Fat Feeding
Journal of Agricultural and Food
Chemistry
2014
Non-destructive evaluation of apple
maturity using an electronic nose system
Journal of Food Engineering
2006
Antioxidant activities of Vine Tea
(Ampelopsis grossedentata) extract and its
major component dihydromyricetin in
soybean oil and cooked ground beef
Food Chemistry
2015
Determination of Pyrazine and Flavor
Variations in Peanut Genotypes During
Roasting
Journal of Food Science
2003
Optimizing the Extraction of Phenolic
Antioxidants from Peanut Skins Using
Response Surface Methodology
Journal of Agricultural and Food
Chemistry
2009
Oxidation and Textural Characteristics of
Butter and Ice Cream with Modified Fatty
Acid Profiles
Journal of Dairy Science
2003
Cyclodextrin Inclusion Complex Formation
and Solid-State Characterization of the
Natural Antioxidants α-Tocopherol and
Quercetin
Journal of Agricultural and Food
Chemistry
2009
Separation and characterisation of
proanthocyanidins in Virginia type peanut
skins by LC–MSn
Food Chemistry
2012
Nomenclature and Classification of Lipids
Food Science and Technology
2002
Differentiation of Cultured and Wild
Sturgeon (Acipenser oxyrinchus desotoi) Based on Fatty Acid Composition
Journal of Food Science
1995
Determination of the binding of hexanal to
soy glycinin and .beta.-conglycinin in an
aqueous model system using a headspace
technique
Journal of Agricultural and Food
Chemistry
1991
Fat Characterization
Food Science Texts Series
2010
Supercritical Carbon Dioxide Extraction
Efficiency for Carotenes from Carrots by
RSM
Journal of Food Science
1996
The Effect of Blood Removal on Oxidation
and Shelf Life of Broiler Breast Meat
Poultry Science
2007
Utilization of Lignin in Biopolymeric
Packaging Films
ACS Omega
2018
Effect of Antioxidants on Oxidative
Stability of Edible Fats and Oils:
Thermogravimetric Analysis
Journal of Agricultural and Food
Chemistry
2004
Storage water activity affects flavor fade
in high and normal oleic peanuts
Food Research International
2002
The Facial Action Coding System for
Characterization of Human Affective
Response to Consumer Product-Based
Stimuli: A Systematic Review
Frontiers in Psychology
2020
High-Molecular-Weight Proanthocyanidins in
Foods: Overcoming Analytical Challenges in
Pursuit of Novel Dietary Bioactive
Components
Annual Review of Food Science and
Technology
2016
Polymer processing and characterization of
LLDPE films loaded with α‐tocopherol,
quercetin, and their cyclodextrin
inclusion complexes
Journal of Applied Polymer
Science
2010
Characterizing consumer emotional response
to sweeteners using an emotion terminology
questionnaire and facial expression
analysis
Food Research International
2015
Effects of peanut skin extract on quality
and storage stability of beef products
Meat Science
2006
Aroma Analysis of Light-Exposed Milk
Stored With and Without Natural and
Synthetic Antioxidants
Journal of Dairy Science
2005
Enhancement of Plant Essential Oils'
Aqueous Solubility and Stability Using
Alpha and Beta Cyclodextrin
Journal of Agricultural and Food
Chemistry
2010
Cocoa procyanidins with different degrees
of polymerization possess distinct
activities in models of colonic
inflammation
The Journal of Nutritional
Biochemistry
2015
Effect of raisin consumption on oxidative
stress and inflammation in obesity
Diabetes, Obesity and Metabolism
2008
Effect of Antioxidant (α-Tocopherol and
Ascorbic Acid) Fortification on
Light-Induced Flavor of Milk
Journal of Dairy Science
2005
Flavor stability of high‐oleic peanuts
stored at low humidity
Journal of the American Oil Chemists'
Society
1998
Improving Shelf Life of Roasted and Salted
Inshell Peanuts Using High Oleic Fatty
Acid Chemistry
Peanut Science
2004
Controlling Light Oxidation Flavor in Milk
by Blocking Riboflavin Excitation
Wavelengths by Interference
Journal of Food Science
2009
Temperature Effect on Binding of Volatile
Flavor Compounds to Soy Protein in Aqueous
Model Systems
Journal of Food Science
1991
Occurrence of geometrical isomers of
eicosapentaenoic and docosahexaenoic acids
in liver lipids of rats fed heated linseed
oil
Lipids
1989
Monomeric cocoa catechins enhance β-cell
function by increasing mitochondrial
respiration
The Journal of Nutritional
Biochemistry
2017
Lipid oxidation in meats of omega-3 fatty
acid-enriched broiler chickens
Food Research International
1995
Analysis of crab meat volatiles as
possible spoilage indicators for blue crab
(Callinectes sapidus) meat by gas
chromatography–mass spectrometry
Food Chemistry
2010
Production of omega-3 enriched tilapia
through the dietary use of algae meal or
fish oil: Improved nutrient value of
fillet and offal
PLOS ONE
2018
Changes in flavor volatile composition of
oolong tea after panning during tea
processing
Food Science & Nutrition
2015
Grape pomace and its secondary waste
management: Biochar production for a broad
range of lead (Pb) removal from water
Environmental Research
2020
SDE and SPME Analysis of Flavor Compounds
in Jin Xuan Oolong Tea
Journal of Food Science
2016
Controlled release of α-tocopherol,
quercetin, and their cyclodextrin
inclusion complexes from linear
low-density polyethylene (LLDPE) films
into a coconut oil model food system
Food Additives & Contaminants: Part
A
2010
Release of antioxidants from
poly(lactide‐co‐glycolide) films
into dry milk products and food simulating
liquids
International Journal of Food Science
& Technology
2007
Recovery of protein hydrolysates from
brewer’s spent grain using enzyme and
ultrasonication
International Journal of Food Science
& Technology
2019
Physical properties of nanocomposite
polylactic acid films prepared with oleic
acid modified titanium dioxide
Food Packaging and Shelf Life
2018
LEVELS OF TRANS GEOMETRICAL ISOMERS
OF ESSENTIAL FATTY ACIDS IN SOME
UNHYDROGENATED U. S. VEGETABLE OILS1
Journal of Food Lipids
1994
Compositional Characterization of
Different Industrial White and Red Grape
Pomaces in Virginia and the Potential
Valorization of the Major Components
Foods
2019
Packaging modifications for protecting
flavor of extended-shelf-life milk from
light
Journal of Dairy Science
2015
Antibacterial activity of jalapeño pepper
(Capsicum annuum var.
annuum) extract fractions against
select foodborne pathogens
Food Science & Nutrition
2017
Integrated Approach for the Valorization
of Red Grape Pomace: Production of Oil,
Polyphenols, and Acetone–Butanol–Ethanol
ACS Sustainable Chemistry &
Engineering
2018
Wet fractionation process to produce high
protein and high fiber products from
brewer's spent grain
Food and Bioproducts Processing
2019
Evaluation of different solvents to
extract antibacterial compounds from
jalapeño peppers
Food Science & Nutrition
2016
Comparison of Two Extraction Techniques,
Solid‐Phase Microextraction Versus
Continuous Liquid–Liquid
Extraction/Solvent‐Assisted Flavor
Evaporation, for the Analysis of Flavor
Compounds in Gueuze Lambic Beer
Journal of Food Science
2015
Reply to HS Hansen and SF Olsen
The American Journal of Clinical
Nutrition
2004
Techno-economic analysis of a grape pomace
biorefinery: Production of seed oil,
polyphenols, and biochar
Food and Bioproducts Processing
2021
Comparison of Common Analytical Methods
for the Quantification of Total
Polyphenols and Flavanols in Fruit Juices
and Ciders
Journal of Food Science
2019
Flavor and Stability of “Horchata De
Chufas”
Journal of Food Science
1996
A laboratory-scale model cocoa
fermentation using dried, unfermented
beans and artificial pulp can simulate the
microbial and chemical changes of on-farm
cocoa fermentation
European Food Research and
Technology
2018
High-molecular-weight cocoa procyanidins
possess enhanced insulin-enhancing and
insulin mimetic activities in human
primary skeletal muscle cells compared to
smaller procyanidins
The Journal of Nutritional
Biochemistry
2017
Flavor Fade in Peanuts During Short-term
Storage
Journal of Food Science
2006
Effect of temperature on linolenic acid
loss and 18:3 Δ9‐cis,
Δ12‐cis, Δ15‐trans formation
in soybean oil
Journal of the American Oil Chemists'
Society
1993
Free amino nitrogen concentration
correlates to total yeast assimilable
nitrogen concentration in apple juice
Food Science & Nutrition
2017
Integrating implicit and explicit
emotional assessment of food quality and
safety concerns
Food Quality and Preference
2017
Pomegranate peel (Punica granatum L)
extract and Chinese gall (Galla chinensis)
extract inhibit Vibrio parahaemolyticus
and Listeria monocytogenes on cooked
shrimp and raw tuna
Food Control
2016
Antioxidant Properties of
Fusarium Head Blight-Resistant and
-Susceptible Soft Red Winter Wheat Grains
Grown in Virginia
Journal of Agricultural and Food
Chemistry
2007
Effect of Processing on Phenolics of Wines
Advances in Experimental Medicine and
Biology
1998
Sensory Attributes and Volatile Components
of Stored Strawberry Juice
Journal of Food Science
1998
Acid and Volatiles of
Commercially-Available Lambic Beers
Beverages
2017
Changes in Ellagic Acid and Other Phenols
in Muscadine Grape (Vitis rotundifolia) Juices and Wines during Storage
American Journal of Enology and
Viticulture
2001
Trans n-3 eicosapentaenoic and
docosahexaenoic acid isomers exhibit
different inhibitory effects on
arachidonic acid metabolism in human
platelets compared to the respective cis
fatty acids.
Journal of Lipid Research
1990
Vine tea (Ampelopsis grossedentata): A
review of chemical composition, functional
properties, and potential food
applications
Journal of Functional Foods
2021
Evaluation of peanut skin and grape seed
extracts to inhibit growth of foodborne
pathogens
Food Science & Nutrition
2017
Low‐fat, monounsaturate‐rich diets reduce
susceptibility of low density lipoproteins
to peroxidation ex vivo
Lipids
1998
The Effect of High‐Pressure Processing on
Infectivity of
Cryptosporidium parvum Oocysts
Recovered from Experimentally Exposed
Eastern Oysters (Crassostrea virginica)
Journal of Eukaryotic
Microbiology
2005
Storage Water Activity Effect on Oxidation
and Sensory Properties of High‐Oleic
Peanuts
Journal of Food Science
2002
Analysis of Lambic Beer Volatiles during
Aging Using Gas Chromatography–Mass
Spectrometry (GCMS) and Gas
Chromatography–Olfactometry (GCO)
Beverages
2020
Flavor quality and texture of modified
fatty acid high monoene, low saturate
butter
Food Research International
1996
Free amino acid composition of apple
juices with potential for cider making as
determined by UPLC-PDA
Journal of the Institute of
Brewing
2018
A survey of commercially available
broilers originating from organic,
free-range and conventional production
systems for cooked meat yields, meat
composition and relative value
Unknown Venue
Sensory Characteristics of Cottage Cheese
Whey and Grapefruit Juice Blends and
Changes During Processing
Journal of Food Science
1999
Modification of Fatty Acids in Milk by
Feeding Calcium‐Protected High Oleic
Sunflower Oil
Journal of Food Science
1996
Comparison of Cheeses Made from Milk
Having Normal and High Oleic Fatty Acid
Compositions
Journal of Food Science
2000
Characterizing consumer emotional response
to milk packaging guides packaging
material selection
Food Quality and Preference
2021
Sensory and Consumer Studies in Plant
Breeding: A Guidance for Edamame
Development in the U.S.
Frontiers in Sustainable Food
Systems
2020
Application of Proanthocyanidins from
Peanut Skins as a Natural Yeast Inhibitory
Agent
Journal of Food Science
2012
Loss of Native Flavanols during
Fermentation and Roasting Does Not
Necessarily Reduce Digestive
Enzyme-Inhibiting Bioactivities of Cocoa
Journal of Agricultural and Food
Chemistry
2016
Preliminary Studies on SDS‐PAGE and
Isoelectric Focusing Identification of
Sturgeon Sources of Caviar
Journal of Food Science
1996
Geometrical isomers of essential fatty
acids in liquid infant formulas
Food Research International
1994
Fat Characterization
Food Science Text Series
2017
Kinetics of flavour and aroma changes in
thermally processed cupua�u (Theobroma
grandiflorum) pulp
Journal of the Science of Food and
Agriculture
2000
The interactive effect of fungicide
residues and yeast assimilable nitrogen on
fermentation kinetics and hydrogen sulfide
production during cider fermentation
Journal of the Science of Food and
Agriculture
2016
Interaction of Copper and Human Salivary
Proteins
Journal of Agricultural and Food
Chemistry
2009
Education
Iowa State University
Ph.D., Food Technology / December, 1988
Ames, Iowa, United States of
America
Experience
Virginia Tech
Professor / June, 2008 — Present
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