Sean F. O'Keefe
- 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
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
Boudreau IV TF, Peck GM, O'Keefe SF. Stewart AC. 2017. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation. J Sci Food Ag 97: 693-704.
Boudreau IV TF, Peck GM, O'Keefe SF. Stewart AC. 2017. Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice. Food Science & Nutrition 10.1002/fsn3.536.
Bowser SM, Moore WT, McMillan RP, Dorenkott MR, Goodrich KM, Ye L, O'Keefe SF, Hulver MW, Neilson AP. 2017. High molecular weight cocoa procyanidins possess enhanced insulin enhancing and insulin mimetic activities in human primary skeletal muscle cells compared to smaller procyanidins. J Nutr Biochem 39: 48-58.
Levy J, Boyer RR, Neilson AP, O'Keefe SF, Chu HSS, Williams RC, Dorenkott MR, Goodrich KM. 2017. Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens. Food Science & Nutrition 00:1-9 https://doi.org/10.1002/fsn3.503.
Neilson, AP and O'Keefe SF. 2017. Statistics for Food Analysis. In Food Analysis Laboratory Manual. Editors: Neilsen SS . 3rd. Springer, New York, NY 2017.
Neilson, AP and O'Keefe SF. 2017. Dilutions and concentrations. In Food Analysis Laboratory Manual. Editors: Neilsen SS . 3rd. Springer, New York, NY 2017.
O'Keefe SF, and Pike OA. 2017. Fat Characterization. In "Food Analysis", 5th ed., S.S. Nielsen, Ed. Springer New York, NY 2017.
Rowley IV TJ, Bitner BF, Ray JD, Lathen DR, Smithson AT, Dallon BW, Plowman CJ, Bikman BT, Hansem JM, Dorenkott MR, Goodrich KM, Ye L, O'Keefe SF, Neilson AP, Tessem JS. 2017. Monomeric cocoa catechins enhance β-cell function by increasing mitochondrial respiration. J Nutritional Biochem 49: 30-41.
Ryan CM, Khoo W, Stewart AC, O'Keefe SF, Lambert JD, Neilson AP. 2017. Flavonol concentrations do not predict dipeptidyl peptidase-IV inhibitory activities of four cocoas with different processing histories. Food Funct 8: 746-756.
Sarnoski P and O’Keefe SF. 2017. Lipid nomenclature and classification, Chapter 1 in Food Lipids: Chemistry, Nutrition and Biotechnology. 4th Edition, C. Akoh Ed., American Oil Chemists' Society, Champaign, IL.
Walsh AM, Duncan SE, Bell MA, O'Keefe SF, Gallagher DL. 2017. Breakfast meals and emotions: implicit and explicit assessment of the visual experience. J Sensory Studies 32:e12265.https://doi.org/10.1111/joss.12265
Walsh AM, Duncan SE, Bell MA, O'Keefe SF, Gallagher DL. 2017. Integrating implicit and explicit emotional assessment of food quality and safety concerns. Food Quality Preference 56A: 212-224.
Witrick KT, Duncan SE, Hurley KE, O'Keefe SF. 2017. Acid and volatiles of commercially-available lambic beers. Beverages. 5, 51; doi:10.3390/beverages3040051.
You X, O'Keefe SF. 2017. Binding of volatile aroma compounds to can linings with different polymeric characteristics. Food Science & Nutrition. 00:1-8. https://doi.org/10.1002/fsn3.526.
Neilson AP, O'Keefe SF, Bolling BW. 2016. High-molecular-weight proanthocyanidins in foods: Overcoming analytical challenges in pursuit of novel dietary bioactive components. Ann Rev Food Sci Tech 7: 43-64.
Ryan CM, Khoo W, Ye L, Lambert JD, O'Keefe SF, Neilson AP. 2016. Loss of native flavanols during fermentation and roasting does not reduce digestive enzyme-inhibiting bioactivities of cocoa. J Agric Food Chem 64: 3616-3625.
Sheibani E, Duncan SE, Kuhn DD, Dietrich AM, O'Keefe SF. 2016. SDE and PME analysis of flavor compounds in Jin Xuan oolong tea. J Food Sci 81: C348-C358.
Stewart AC, Matunda A, Hurley EK, Sandbrook A, O'Keefe SF. 2016. Pre-fermentation supplementation of mango must with ammonium and primary amino nitrogen influences mango wine chemistry. African J Food Sci Technol 7(7): 166-171.
Ye LY, Neilson A, Sarnoski P, Ray WK, Duncan SE, Boyer R, O'Keefe SF. 2016. Comparison of A-type proanthocyanidins in cranberry and peanut skin extracts using matrix-assisted laser desorption ionization-time of flight mass spectrometry. J. Mol Genet Med 10: 209: doi: 10.4172/1747-0862.1000209.
Wu J, Jahncke ML, Eifert JD, O’Keefe SF, Welbaum GE. 2016. Pomegranate peel (Punica granatum L) extract and Chinese gall (Galla chinensis) extract inhibit Vibrio parahaemolyticus and Listeria monocytogenes on cooked shrimp and raw tuna. Food Control 59: 695-699
Sheibani E, Duncan SE, Kuhn DD, Dietrich AM, Newkirk JJ, O’Keefe SF. 2015. Changes in flavor volatile composition of oolong tea after panning during tea processing. Food Science and Nutrition. Published Online November 1, 2015. DOI: 10.1002/fsn3.307.
O’Keefe SF, Bianchi L, Sharman J. 2015. Soybean nutrition. SM Journal of Nutrition and Metabolism. 1(2): 1006.
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 LM, Duncan SE, Webster JB, Johnson DS, Chang HH, Marcy JE, O'Keefe SF. 2015. Protecting soymilk flavor and nutrients from photo degradation. Food Sci & Nutrition, doi: 10.1002/fsn3.222.
Leitch KA, Duncan SE, O’Keefe S, Rudd R, Gallagher DL. 2015. Characterizing consumer emotional response to sweeteners using an emotion terminology questionnaire and facial expression analysis. Food Res Internat 76: 283-292.
Bianchi LM, Duncan SE, Webster JB, Neilson AP, and O'Keefe SF. 2015. Contribution of chlorophyll to photogradation of soybean oil at specific visible wavelengths of light. J Food Sci 80: C252-C261.
Johnson DS, Duncan SE, Bianchi LM, Chang HH, Eigel WN, O'Keefe SF. 2015. Packaging modifications for protecting flavor of extended shelf-life milk from light. J Dairy Sci. 98: 2205-2214.
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.
Sarnoski, P, Ye, L, O'Keefe, SF. 2012. Fish and Shellfish. In Food Chemistry: Principles and Applications, 3rd ed., Hui Ed., Science Technology System.
Sarnoski P and O’Keefe SF. 2017. Lipid nomenclature and classification, Chapter 1 in Lipid Chemistry 4th Edition, C. Akoh Ed., American Oil Chemists' Society, Champaign, IL.
O'Keefe SF, and Pike OA. 2017. Fat Characterization. In "Food Analysis, 5th ed., S.S. Nielsen, Ed.
Neilson, AP and O'Keefe SF. 2017. Statistics for Food Analysis. In Food Analysis Laboratory Manual. Editors: Neilsen SS . 3rd. Springer, New York, NY 2017
Neilson, AP and O'Keefe SF. 2017. Dilutions and concentrations. In Food Analysis Laboratory Manual. Editors: Neilsen SS . 3rd. Springer, New York, NY 2017
Sarnoski P, Ye L, and 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 SS Nielsen, ed. pp 239-260.