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Faculty

Sean O'Keefe

Professor


Education
  • Ph.D., Food Technology, Iowa State University, 1988
  • M.S., Food Science, Technical University of Nova Scotia, 1984
  • B.S., Biology, St. Francis Xavier University, 1981
Teaching Responsibilities

FST 4014, Concepts of Food Product Development (syllabus)
FST 4514, Food Analysis (syllabus)
FST 5984, Flavor Chemistry (syllabus)

Employment History

July 2008 - Present Professor, Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA
July 1996 - November 1999 Professor, Food Science and Human Nutrition Department, University of Florida, Gainesville, FL
March 1991 - June 1996 Assistant Professor, Food Science and Human Nutrition Department, University of Florida, Gainesville, FL

Selected Funding Sources

Florida Seagrant
National Peanut Council
Micronutrients, Inc.
Minute Maid Corporation
National Marine Fisheries Service
Southeastern Poultry and Egg Association

Awards

Faculty Teaching Award. 2008. Gamma Sigma Delta, Virginia Tech.
Bailey Award. 2004. R.W. Mozingo, S.F. O'Keefe, T.H. Sanders and K.W. Hendrix. American Peanut Research and Education Society.

Improving quality of peanuts by selecting varieties with modified fatty acid composition, control of maturity and other agronomic factors, and use of novel processing methods.

Peer Reviewed Journal Articles

Macherey, L. N, F. D. Conforti, W. Eigel and S. F. O'Keefe. Use of Mucor meihei lipase to improve functional properties of yolk-contaminated egg whites. Submitted.

Abdulmalik, T. O., J. Wright, and S. F. O'Keefe. Parameters affecting gallocatechin levels in oolong teas. Submitted.

Saha, K., D. W. Gorbet and S. F. O'Keefe. Lipid oxidation in peanuts with mid-oleic fatty acid composition. Submitted.

Lau, C. S., S. F. O'Keefe, S. M. Nickols-Richardson and S. E. Duncan. Flaxseed functionality in an omega-3 fatty acid fortified milk-based beverage. Submitted.

Powell, J., S. E. Duncan, K. Mallikarjunan, R. C. Williams, W. N. Eigel and S. F. O'Keefe. Identification and quantitation of pyrazines in fresh roasted peanuts using solid phase mixroextraction gas chromatography olfactometry and gas chromatography flame ionization detection. Submitted.

Sprankle, S., D. Gorbet and S. F. O'Keefe. Comparison of sensory and chemical properties of potatoes fried in high oleic and normal oleic peanut oils. Submitted.

Holland, K. W., D. L. Coker, W. N. Eigel, K. Mallikarjunan, J. M. Tanko, K. Zhou and S. F. O'Keefe. Levels of trans-resveratrol in Virginia-type peanut roots. Submitted.

Sanpiero, C., R. Boyer, W. N. Eigel, K. W. Holland, J. S. McKinney, S. F. O'Keefe, R. Smith and J. E. Marcy. Enhancement of plant essential oils aqueous solubility and stability using alpha and beta cyclodextrin. In Press.

Holland, K. W., M. Balota, W. N. Eigel, K. Mallikarjunan, J. M. Tanko, K. Zhou and S. F. O'Keefe. ORAChromatography and total phenolic contents of peanut root extracts. Accepted.

Holland, K. W. and S. F. O'Keefe. 2010. Recent applications of peanut phytoalexins. Recent Patents on Food Nutrition and Agriculture. 2(3):221-232.

Hong, J. H., S. E. Duncan, A. M. Dietrich and S. F. O'Keefe. 2010. Evaluation of the operationally defined soluble, insoluble, and complexing copper consumed through drinking water in human saliva. European Food Research and Technology. 231:977-984.

Koontz, J. L., R. D. Moffitt, J. E. Marcy, S. F. O'Keefe, S. E. Duncan and T. E. Long. 2010. 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 and Contamination. 27:1598-1607.

Sarnoski, P. J., S. F. O'Keefe, M. L. Jahncke, K. Mallikarjunan and G. Flick. 2010. Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry. Food Chemistry. 122(3):930-935.

Koontz, J. L., J. E. Marcy, S. F. O'Keefe, S. E. Duncan, T. E. Long and R. D. Moffitt. 2010. Polymer processing and characterization of LLDPE films loaded with α-tocopherol, quercetin, and their cyclodextrin inclusion complexes. Journal of Applied Polymer Science. 117:2299-2309.

Truong, V. T., R. R. Boyer, J. J. McKinney, S. F. O'Keefe and R. C. Williams. 2010. Effect of α-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherchia coli O157:H7 and Salmonella enterica in fruit juices. Journal of Food Protection. 73:92-96.

Ballard, T., P. K. Mallikarjunan, K. Zhou and S. F. O'Keefe. 2010. Microwave assisted extraction of phenolic antioxidant compounds from peanut skins. Food Chemistry. 120:1185-1192.

Webster, J.B., S. E. Duncan, J. E. Marcy and S. F. O’Keefe. 2009. Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelength by interference. Journal of Food Science. 74:S390-S398.

Ballard, T., P. K. Mallikarjunan, K. Zhou and S. F. O'Keefe. 2009. Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology. Journal of Agricultural and Food Chemistry. 57:3064-3072.

Hong, J. H., S. E. Duncan, A. M. Dietrich, S. F. O'Keefe, W. N. Eigel and K. Mallikarjunan. 2009. Interaction of copper and human salivary proteins. Journal of Agricultural and Food Chemistry. 57:6967-6975.

Koontz, J. L., J. E. Marcy, S. F. O'Keefe and S. E. Duncan. 2009. Cyclodextrin inclusion complex formation and solid-state characterization of the natural antioxidants α-tocopherol and quercetin. Journal of Agricultural and Food Chemistry. 57:1162-1171.

Hong, J. H., S. E. Duncan, S. F. O'Keefe and A. M. Dietrich. 2009. Ultrafiltration as a tool to study binding of copper to salivary proteins. Food Chemistry. 113:180-184.

Rankin, J. W., M. C. Andreae, C. Y. O. Chen and S. F. O'Keefe. 2008. Effect of raisin consumption on oxidative stress and inflammation in obesity. Diabetes, Obesity and Metabolism. 10:1086-1096.

Medina-Bolivar, F., J. Condori, A. M. Rimando, J. Hubstenberger, K. Shelton, S. F. O’Keefe, S. Bennett and M. C. Dolan. 2007. Production and secretion of resveratrol in hairy root cultures of peanut. Phytochemistry. 68(14):1992-2003.

Zhou, K., J. Hao, C. Griffey, H. Chung, S. F. O'Keefe, J. Chen and S. Hogan. 2007. Antioxidant properties of fusarium head blight-resistant and -susceptible soft red winter wheat grains grown in Virginia. Journal of Agricultural and Food Chemistry. 55(9):3729-3736.

Van Aardt, M., S. Duncan, J. Marcy, T. Long, S. O’Keefe and S. Nielsen-Sims. 2007. Release of antioxidants from biodegradable films into dry milk products and food simulating liquids. International Journal of Food Science & Technology. 42:1327-1337.

Alvarado, C. Z., M. P. Richards, S. F. O'Keefe and H. Wang. 2007. The effect of blood removal on oxidation and shelf life of broiler breast meat. Poultry Science. 86:156-161.

Pathange, L. P., K. Mallikarjuran, R. P. Marini, S. O’Keefe and D. Vaughan D. 2006. Non-destructive evaluation of apple maturity using an electronic nose system - A statistical approach. Journal of Food Engineering. 77:1018-1023.

Hong, J. H., S. E. Duncan, A. M. Dietrich and S. F. O’Keefe. 2006. Effect of copper on the volatility of aroma compounds in a model mouth system. Journal of Agricultural and Food Chemistry. 54(24):9168-9175.

Oliveira, A. C. M., M. O. Balaban and S. F. O’Keefe. 2006. Composition and consumer attribute analysis of smoked fillets of Gulf Sturgeon (Ancipenser oxyrinchus desotoi) fed different commercial diets. Journal of Aquatic Food Product Technology. 15(3):33-48.

Gonzalez, S., G. J. Flick, S. F. O'Keefe, S. E. Duncan, E. McLean and S. R. Craig. 2006. Chemical, physical, and sensorial differences in farmed Southern flounder (Paralichthys lethostigma) fed commercial or crab meal-supplemented diets. Journal of Aquatic Food Product Technology. 15(3):69-79.

Gonzalez, S., G. J. Flick, S. F. O'Keefe, S. E. Duncan, E. McLean and S. R. Craig. 2006. Composition of farmed and wild yellow perch. Journal of Food Composition and Analysis. 19:720-726.

Powell, J., S. E. Duncan, R. C. Williams, K. Mallikarjunan, W. N. Eigel and S. F. O'Keefe. 2006. Flavor fade in peanuts during short term storage. Journal of Food Science. 71(3):S265-S269.

O'Keefe, S. F. and H. Wang. 2006. Effects of peanut skin extract on quality and storage stability of beef products. Meat Science. 73(2):278-286.

Oliveira, A. C. M., S. F. O’Keefe and M. O. Balaban. 2005. Fillet yields and proximate composition of cultured Gulf of Mexico sturgeon (Ancipenser oxyrynchus desotoi). Journal of Aquatic Food Product Technology. 14(1)5-16.

Collins, M. V., G. J. Flick, S. A. Smith, R. Fayer, R. Croonenberghs, S. F. O'Keefe and D. S. Lindsay. 2005. The effect of high-pressure processing on infectivity of Cryptosporidium parvum oocysts recovered from experimentally exposed eastern oysters (Crassostrea virginica). Journal of Eukaryotic Microbiology. 52(6):500-504.

Fike, J. H., K. E. Saker, S. F. O’Keefe, N. G. Marriott, D. L. Ward, J. P. Fontenot and H. P. Veit. 2005. Effects of Tasco (a seaweed extract) and heat stress on N metabolism and meat fatty acids in wether lambs fed hays containing endophyte-infected fescue. Small Ruminant Research. 60:237-245.

van Aardt, M., S. E. Duncan, J. E. Marcy, T. E. Long, S. F. O'Keefe and S. R. Nielsen-Sims. 2005. Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants. Journal of Dairy Science. 88(3):881-890.

van Aardt, M., S. E. Duncan, J. E. Marcy, T. E. Long, S. F. O'Keefe and S. R. Nielsen-Sims. 2005. Effect of antioxidant (α-tocopherol and ascorbic acid) fortification on light-induced flavor of milk. Journal of Dairy Science. 88(3):872-880.

Book Chapters

Sarnoski, P. J. and S. F. O'Keefe. Fish and Shellfish. In: Food Chemistry: Principles and Applications, 3rd ed. YH Hui, ed. Science Technology System, West Sacramento, CA. Publish date 2011.

O'Keefe, S. F. and O. A. Pike. 2010. Fat Characterization. Chapter 14 In: Food Analysis, 4th SS Nielsen, ed. pp 239-260.

O’Keefe, S. F. 2008. Lipid nomenclature and classification, Chapter 1 In: Lipid Chemistry 3rd ed. C. Akoh and D. Min eds., American Oil Chemists Society, Champaign, IL. Pages 3-37.

O'Keefe, S. F. 2007. Fish and shellfish. Chapter 25 In: Food Chemistry: Principles and Applications, 2nd ed. Y.H. Hui, Ed. Science Technology System, West Sacramento, CA. pp 399-420.

    Dr. Sean F. O'Keefe

  • (540) 231-4437
  • (540) 231-9293 (Fax)
  • okeefes@vt.edu
  • 402-A HABB1 (0924)
    Blacksburg, VA 24061
    USA