FST 4014, Concepts of Food Product Development (syllabus)
FST 4514, Food Analysis (syllabus)
FST 5984, Flavor Chemistry (syllabus)
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
National Peanut Council
Minute Maid Corporation
National Marine Fisheries Service
Southeastern Poultry and Egg Association
Certificate of Teaching Excellence. 2011. College of Agriculture and Life Sciences, Virginia Tech
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
Ye, L, Wang, H, Duncan, SE, Eigel, W, O’Keefe, SF. 2015. Antioxidant activities of vine tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef. Food Chem. 172: 416-422.
Bianchi, L, Duncan, S, Webster, J, Johnson, D, Chang, H, Marcy, J, O'Keefe, S. 2014. Protecting soymilk flavor and nutrients from photodegradation. J Food Sci. Nutr. Under review.
Leitch, K, Duncan, S, O'Keefe, S, Rudd, R, Gallagher, D. 2014. Characterizing consumer emotional response to sweeteners using an emotion terminology questionnaire and facial expression analysis. Food Research International. Under review.
Witrick, K, Rouseff, R, Cadawallader, K, Duncan, S, Eigel, W, Tanko, J, O'Keefe, S. 2014. 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. J Food Sci. Accepted.
Bianchi, L, Duncan, S, Webster, J, Neilson, A, O'Keefe, S. 2014. Contribution of chlorophyll to photooxidation of soybean oil at specific visible wavelengths of light. J Food Sci. In press.
Johnson, D, Duncan, S, Bianchi, L, Chang, H, Eigel, W, O'Keefe, S. 2014. Packaging modifications for protecting flavor of extended shelf-life milk from light. J Dairy Sci. In press.
Dorenkott, MR, Griffin, LE, Goodrich, KM, Thompson-Witrick, KA, Fundaro, G, Ye, L, Stevens, JR, Ali, M, O'Keefe, SF, Hulver, MW, Neilson, AP. 2014. Oligomeric cocoa procyanidins possess enhanced bioactivity compared to monomeric and polymeric procyanidins for preventing the development of obesity, insulin resistance, and impaired glucose tolerance during high-fat feeding. J. Agric. Food Chem. 62(10): 2216-2227.
Goodrich, KM, Dorenkott, MR, Ye, L, O’Keefe, SF, Hulver, MW, Neilson, AP. 2014. Dietary supplementation with cocoa flavanols does not alter colonic profiles of native flavanols and their microbial metabolites established during habitual dietary exposure in C57BL/6J mice. J Agric Food Chem. 62:11190–11199. DOI: 10.1021/jf503838q.
Duckson, M, Boyer, R, Eifert, J, Marcy, J, O'Keefe, S, Welbaum, G. 2013. Allyl isothiocyanate reduces foodborne pathogens on the surface of whole cantaloupe. J. Food Prot. 76(A):169.
Waldron, C, Eifert, J, Williams, R, O'Keefe, S. 2013. Efficacy of Delmopinol against Campylobacter jejuni on Chicken, Stainless Steel and High density Polyethylene. J. Food Prot. 76(A):174.
Mann, GR, Duncan, SE, Knowlton, KF, Dietrich, AD, O'Keefe, SF. 2013. Effects of mineral content of bovine drinking water: Does iron content affect milk quality? J. Dairy Sci. 96:7478-7489.
Sarnoski, PJ, Johnson, JV, Reed, KA, Tanko, JM, O'Keefe, SF. 2012. Separation and characterization of proanthocyanins in Virginia-type peanut skins by LC-MSn. Food Chem. 131(3): 927-939.
Rognlien, M, Duncan, SE, O'Keefe, SF, Eigel, WN. 2012. Consumer perception and sensory effects of oxidation in savory-flavored yoghurt enriched with n-3 lipids. J. Dairy Sci. 95: 1690-1698.
Huff, K, Boyer, RR, Denbow, C, O'Keefe, SF, Williams, R. 2012. Effect of storage temperature on survival and growth of foodborne pathogens on whole, damaged, or internally inoculated Jalapenos (Capsicum annum var. annum). J. Food Protection 75(2): 382-388.
Sarnoski, PJ, Boyer, RR, O'Keefe, SF. 2012. Application of proanthocyanidins from peanut skins as a natural yeast inhibitory agent. J. Food Sci. 77(4): M242-M249.
Moore, RL, Duncan, SE, Rasor, AS, Eigel, WN, O'Keefe, SF. 2012. Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health. J. Dairy Sci. 95(11): 6242-6251.
Kline, MA, Duncan, SE, Bianchi, LM, Eige,l WN, O'Keefe, SF. 2011. Light wavelength effects on a lutein-fortified model colloidal beverage. J. Agric Food Chem. 59(3): 7203-7210.
Macherey, LN, Conforti, FD, Eigel, III, W, O'Keefe, SF. 2011. Use of Mucor miehei lipase to improve functional properties of yolk-contaminated egg whites. J. Food Sci. 46(4): C651-C655.
Holland, KW, Balota, M, Eigel III, WN, Mallikarjunan, P, Tanko, JM, Zhou, K, O'Keefe, SF. 2011. ORAChromatography and total phenolic contents of peanut root extracts. J. Food Sci. 76(3): C380-C384.
Sarnoski, P, Ye, L, O'Keefe, SF. 2012. Fish and Shellfish. In Food Chemistry: Principles and Applications, 3rd ed., Hui Ed., Science Technology System.
O'Keefe, SF, Pike, OA. 2010. Fat Characterization. Chapter 14 in "Food Analysis, 4th ed., S.S. Nielsen, Ed. pp 239-260.
Holland, KW, O'Keefe, SF. 2010. Recent applications of peanut phytoalexins. Recent Patents on Food Nutrition and Agriculture. 2(3):221-232.
Sanpiero, C, Boyer, C, Eigel, WN, Holland, KW, McKinney, JS, O'Keefe, SF, Smith, R, Marcy, JE. 2010. Enhancement of plant essential oil's aqueous solubility and stability using alpha and beta cyclodextrin. J. Agric. Food Chem. 58(24): 12950-12956.
Hong, JH, Duncan, SE, Dietrich, AM, and O'Keefe, SF. 2010. Evaluation of the operationally defined soluble, insoluble, and complexing copper consumed through drinking water in human saliva. Eur. Food Res. Technol. 231: 977-984.
Koontz, JL, Moffitt, RD, Marcy, JE, O'Keefe, SF, Duncan, SE, Long, TE. 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, PJ, O'Keefe, SF, Jahncke, ML, Mallikarjunan, K, Flick, G. 2010. Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry. Food Chem. 122(3): 930-935.
Koontz, JL, Marcy, JE, O'Keefe, SF, Duncan, SE, Long, TE, Moffitt, RD. 2010. Polymer processing and characterization of LLDPE films loaded with α-tocopherol, quercetin, and their cyclodextrin inclusion complexes. J. App. Polymer Sci. 117:2299-2309.
Truong, VT, Boyer, RR, McKinney, JM, O'Keefe, SF, Williams, RC. 2010. Effect of α-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherchia coli O157:H7 and Salmonella enterica in fruit juices. J. Food Prot. 73:92-96.
Ballard, T, Mallikarjunan, PK, Zhou, K, O'Keefe, SF. 2010. Microwave assisted extraction of phenolic antioxidant compounds from peanut skins. Food Chem. 120: 1185-1192.
Sarnoski, PJ, O'Keefe, SF. 2011. Fish and Shellfish. In: Food Chemistry: Principles and Applications, 3rd ed. YH Hui, ed. Science Technology System, West Sacramento, CA.
O'Keefe, SF, Pike, OA. 2010. Fat Characterization. Chapter 14 In: Food Analysis, 4th SS Nielsen, ed. pp 239-260.