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Sean F. O'Keefe

Affiliations: 
University of Florida, Gainesville, Gainesville, FL, United States 
Area:
Food Science and Technology Agriculture, Fisheries and Aquaculture Agriculture, Agricultural Chemistry
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Alexandra C. Marques de Oliveira grad student 2001 UF Gainesville

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Ballard TS, Mallikarjunan P, Zhou K, et al. (2009) Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology. Journal of Agricultural and Food Chemistry. 57: 3064-72
Oliveria A, O'Keefe S, Balaban M, et al. (2006) Influence of Commercial Diets on Quality Aspects of Cultured Gulf of Mexico Surgeon (Ancipenser oxyrinchus desotoi) Journal of Food Science. 69: 278-284
Reed KA, Gorbet DW, O'Keefe SF. (2000) Effect of chocolate coating on oxidative stability of normal and high oleic peanuts Journal of Food Lipids. 7: 31-38
Aigster A, Sims C, Staples C, et al. (2000) Comparison of Cheeses Made from Milk Having Normal and High Oleic Fatty Acid Compositions Journal of Food Science. 65: 920-924
Sumainah GM, Sims CA, Bates RP, et al. (2000) Flavor and oxidative stability of peanut-sesame-soy blends Journal of Food Science. 65: 901-905
Branger EB, Sims CA, Schmidt RH, et al. (1999) Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing Journal of Food Science. 64: 180-184
O'Byrne DJ, O'Keefe SF, Shireman RB. (1998) Low-fat, monounsaturate-rich diets reduce susceptibility of low density lipoproteins to peroxidation ex vivo Lipids. 33: 149-157
Golaszewski R, Sims CA, O'Keefe SF, et al. (1998) Sensory attributes and volatile components of stored strawberry juice Journal of Food Science. 63: 734-738
Lin MP, Staples CR, Sims CA, et al. (1996) Modification of fatty acids in milk by feeding calcium-protected high oleic sunflower oil Journal of Food Science. 61: 24-27
Mosquera LA, Sims CA, Bates RP, et al. (1996) Flavor and Stability of “Horchata De Chufas” Journal of Food Science. 61: 856-861
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