Effects of peanut skin extract on quality and storage stability of beef productsO'KEEFE, S. F; WANG, H.Meat science. 2006, Vol 73, Num 2, pp 278-286, issn 0309-1740, 9 p.Article

Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in ultra high temperature treated milkWEBSTER, J. B; DUNCAN, S. E; MARCY, J. E et al.International dairy journal. 2011, Vol 21, Num 5, pp 305-311, issn 0958-6946, 7 p.Article

Determination of pyrazine and flavor variations in peanut genotypes during roastingBAKER, G. L; CORNELL, J. A; GORBET, D. W et al.Journal of food science. 2003, Vol 68, Num 1, pp 394-400, issn 0022-1147, 7 p.Article

Sensory attributes and volatile components of stored strawberry juiceGOLASZEWSKI, R; SIMS, C. A; O'KEEFE, S. F et al.Journal of food science. 1998, Vol 63, Num 4, pp 734-738, issn 0022-1147Article

Modification of fatty acids in milk by feeding calcium-protected high oleic sunflower oilLIN, M.-P; STAPLES, C. R; SIMS, C. A et al.Journal of food science. 1996, Vol 61, Num 1, pp 24-27, issn 0022-1147Article

Geometrical isomers of essential fatty acids in liquid infant formulasO'KEEFE, S. F; WILEY, V; GASKINS, S et al.Food research international. 1994, Vol 27, Num 1, pp 7-13, issn 0963-9969Article

Effect of temperature on linolenic acid loss and 18:3 Δ9-cis, Δ12-cis, Δ15-trans formation in soybean oilO'KEEFE, S. F; WILEY, V. A; WRIGHT, D et al.Journal of the American Oil Chemists' Society. 1993, Vol 70, Num 9, pp 915-917, issn 0003-021XArticle

Changes in ellagic acid and other phenols in muscadine grape (Vitis rotundifolia) juices and wines during storageMUSINGO, M. N; SIMS, C. A; BATES, R. P et al.American journal of enology and viticulture. 2001, Vol 52, Num 2, pp 109-114, issn 0002-9254Article

Flavor and oxidative stability of peanut-sesame-soy blendsSUMAINAH, G. M; SIMS, C. A; BATES, R. P et al.Journal of food science. 2000, Vol 65, Num 5, pp 901-905, issn 0022-1147Article

Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juicesAUW, J. M; BLANCO, V; O'KEEFE, S. F et al.American journal of enology and viticulture. 1996, Vol 47, Num 3, pp 279-286, issn 0002-9254Article

Flavor and stability of Horchata de chufasALBERTO MOSQUERA, L; SIMS, C. A; BATES, R. P et al.Journal of food science. 1996, Vol 61, Num 4, pp 856-862, issn 0022-1147, 6 p.Article

Preliminary studies on SDS-PAGE and isoelectric focusing identification of sturgeon sources of caviarCHEN, I.-C; CHAPMAN, F. A; WEI, C. I et al.Journal of food science. 1996, Vol 61, Num 3, pp 533-535, issn 0022-1147, 539 [4 p.]Article

Stability of non-pasteurized, refrigerated muscadine grape juiceSIMS, C. A; EASTRIDGE, J. S; O'KEEFE, S. F et al.Journal of food science. 1995, Vol 60, Num 3, pp 506-508, issn 0022-1147Article

Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipidsROGNLIEN, M; DUNCAN, S. E; O'KEEFE, S. F et al.Journal of dairy science. 2012, Vol 95, Num 4, pp 1690-1698, issn 0022-0302, 9 p.Article

Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart healthMOORE, R. L; DUNCAN, S. E; RASOR, A. S et al.Journal of dairy science. 2012, Vol 95, Num 11, pp 6242-6251, issn 0022-0302, 10 p.Article

Flavor quality and texture of modified fatty acid high monoene, low saturate butterLIN, M. P; SIMS, C. A; STAPLES, C. R et al.Food research international. 1996, Vol 29, Num 3-4, pp 367-371, issn 0963-9969Article

Flavor and oxidative stability of roasted high oleic acid peanutsBRADDOCK, J. C; SIMS, C. A; O'KEEFE, S. F et al.Journal of food science. 1995, Vol 60, Num 3, pp 489-493, issn 0022-1147Article

Occurrence of geometrical isomers of eicosapentaenoic and docosahexaenoic acids in liver lipids of rats fed heated linseed oilGRANDGIRARD, A; PICONNEAUX, A; SEBEDIO, J. L et al.Lipids. 1989, Vol 24, Num 9, pp 799-804, issn 0024-4201Article

Controlled release of α-tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food systemKOONTZ, J. L; MOFFITT, R. D; MARCY, J. E et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2010, Vol 27, Num 11, pp 1598-1607, issn 1944-0049, 10 p.Article

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by InterferenceWEBSTER, J. B; DUNCAN, S. E; MARCY, J. E et al.Journal of food science. 2009, Vol 74, Num 9, issn 0022-1147, S390-S398Article

Composition of farmed and wild yellow perch (Perca flavescens)GONZALEZ, S; FLICK, G. J; O'KEEFE, S. F et al.Journal of food composition and analysis (Print). 2006, Vol 19, Num 6-7, pp 720-726, issn 0889-1575, 7 p.Article

Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidantsVAN AARDT, M; DUNCAN, S. E; MARCY, J. E et al.Journal of dairy science. 2005, Vol 88, Num 3, pp 881-890, issn 0022-0302, 10 p.Article

Video analysis to monitor rigor mortis in cultured Gulf of mexico sturgeon (Ancipenser oxyrynchus desotoi)OLIVEIRA, A. C. M; O'KEEFE, S. F; BALABAN, M. O et al.Journal of food science. 2004, Vol 69, Num 8, pp E392-E397, issn 0022-1147Article

Sensory characteristics of cottage cheese whey and grapefruit juice blends and changes during processingBRANGER, E. B; SIMS, C. A; SCHMIDT, R. H et al.Journal of food science. 1999, Vol 64, Num 1, pp 180-184, issn 0022-1147Article

Flavor stability of high-oleic peanuts stored at low humidityMUGENDI, J. B; SIMS, C. A; GORBET, D. W et al.Journal of the American Oil Chemists' Society. 1998, Vol 75, Num 1, pp 21-25, issn 0003-021XArticle