Philip Gregory Keeney
Affiliations: | Food Science | Pennsylvania State University, State College, PA, United States |
Area:
Food ScienceWebsite:
https://foodscience.psu.edu/directory/pgk1Google:
"Philip Gregory Keeney"Bio:
DOI: 10.3168/jds.S0022-0302(56)94825-1
DOI: 10.3168/jds.S0022-0302(56)94826-3
DOI: 10.3168/jds.S0022-0302(59)90655-1
Parents
Sign in to add mentor| Stuart Patton | grad student | 1955 | Penn State | |
| (Identification of the Coconut-like Flavor Defect of Milk Fat.) | ||||
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Publications
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| KIM H, KEENEY PG. (1984) (-)-Epicatechin Content in Fermented and Unfermented Cocoa Beans Journal of Food Science. 49: 1090-1092 |
| KIM H, KEENEY PG. (1983) Method of Analysis for (-)-Epicatechin in Cocoa Beans by High Performance Liquid Chromatography Journal of Food Science. 48: 548-551 |
| Lehrian DW, Keeney PG. (1980) Changes in lipid components of seeds during growth and ripening of cacao fruit Journal of the American Oil Chemists' Society. 57: 61-65 |
| HEMMATI PF, KEENEY PG. (1979) DETECTION AND QUANTIFICATION OF WHEY INGREDIENTS IN MILK CHOCOLATE USING SDS-GEL ELECTROPHORESIS AND HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY Journal of Food Science. 44: 1353-1357 |
| LEHRIAN DW, KEENEY PG, LOPEZ AS. (1978) METHOD FOR THE MEASUREMENT OF PHENOLS ASSOCIATED WITH THE SMOKY/HAMMY FLAVOR DEFECT OF COCOA BEANS AND CHOCOLATE LIQUOR Journal of Food Science. 43: 743-745 |
| TIMBIE DJ, SECHRIST L, KEENEY PG. (1978) APPLICATION OF HIGH-PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS Journal of Food Science. 43: 560-565 |
| Timbie DJ, Keeney PG. (1977) Extraction, fractionation, and amino acid composition of Brazilian comun cacao proteins. Journal of Agricultural and Food Chemistry. 25: 424-6 |
| TIMBIE DJ, KEENEY PG. (1977) MONO-DISACCHARIDE ANALYSIS OF CONFECTIONERY PRODUCTS BY HIGH PRESSURE LIQUID CHROMATOGRAPHY ESPECIALLY RELATING TO PRECOLUMNS AND OTHER SUGGESTIONS FOR CONTENDING WITH CONTAMINANTS Journal of Food Science. 42: 1590-1591 |
| Zak DL, Keeney PG. (1976) Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans. Journal of Agricultural and Food Chemistry. 24: 479-83 |
| Reineccius GA, Andersen DA, Kavanagh TE, et al. (1972) Identification and quantification of the free sugars in cocoa beans Journal of Agricultural and Food Chemistry. 20: 199-202 |