• 276 Citations
  • 6 h-Index
20122019

Research output per year

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Research Output

  • 276 Citations
  • 6 h-Index
  • 12 Article
  • 2 Chapter
  • 2 Review article

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS-SPME-GC-MS

Gong, Y., Kerrihard, A. L. & Pegg, R. B., 1 Nov 2018, In : Journal of Food Science. 83, 11, p. 2753-2760 8 p.

Research output: Contribution to journalArticle

2 Scopus citations

Chemical and nutritive characteristics of tree nut oils available in the U.S. market

Gong, Y., Pegg, R. B., Carr, E. C., Parrish, D. R., Kellett, M. E. & Kerrihard, A. L., 1 Aug 2017, In : European Journal of Lipid Science and Technology. 119, 8, 1600520.

Research output: Contribution to journalArticle

9 Scopus citations

Chemical changes in almonds throughout storage: modeling the effects of common industry practices

Parrish, D. R., Pegg, R. B., Kerr, W. L., Swanson, R. B., Huang, G. & Kerrihard, A. L., Jun 2019, In : International Journal of Food Science and Technology. 54, 6, p. 2190-2198 9 p.

Research output: Contribution to journalArticle

Open Access

Correlations among differing quantitative definitions of lipid oxidative stability in commodity fats and oils

Kerrihard, A. L., Nagy, K., Craft, B. D. & Pegg, R. B., 1 Jan 2015, (Accepted/In press) In : European Journal of Lipid Science and Technology.

Research output: Contribution to journalArticle

4 Scopus citations

Effects of Storage Conditions on Consumer and Chemical Assessments of Raw ‘Nonpareil’ Almonds Over a Two-Year Period

Pleasance, E. A., Kerr, W. L., Pegg, R. B., Swanson, R. B., Cheely, A. N., Huang, G., Parrish, D. R. & Kerrihard, A. L., Mar 2018, In : Journal of Food Science. 83, 3, p. 822-830 9 p.

Research output: Contribution to journalArticle

4 Scopus citations

Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions

Cheely, A. N., Pegg, R. B., Kerr, W. L., Swanson, R. B., Huang, G., Parrish, D. R. & Kerrihard, A. L., 1 May 2018, In : LWT - Food Science and Technology. 91, p. 498-504 7 p.

Research output: Contribution to journalArticle

3 Scopus citations

Modeling the impact of residual fat-soluble vitamin (FSV) contents on the oxidative stability of commercially refined vegetable oils

Nagy, K., Kerrihard, A. L., Beggio, M., Craft, B. D. & Pegg, R. B., 1 Jun 2016, In : Food Research International. 84, p. 26-32 7 p.

Research output: Contribution to journalArticle

11 Scopus citations

Oxidative Stability of Commodity Fats and Oils: Modeling Based on Fatty Acid Composition

Kerrihard, A. L., Nagy, K., Craft, B. D., Beggio, M. & Pegg, R. B., 3 Aug 2015, In : JAOCS, Journal of the American Oil Chemists' Society. 92, 8, p. 1153-1163 11 p.

Research output: Contribution to journalArticle

19 Scopus citations

Phenol-Based Antioxidants and the In Vitro Methods Used for Their Assessment

Craft, B. D., Kerrihard, A. L., Amarowicz, R. & Pegg, R. B., 1 Mar 2012, In : Comprehensive Reviews in Food Science and Food Safety. 11, 2, p. 148-173 26 p.

Research output: Contribution to journalReview article

179 Scopus citations

Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables

Li, L., Pegg, R. B., Eitenmiller, R. R., Chun, J. Y. & Kerrihard, A. L., 1 Jun 2017, In : Journal of Food Composition and Analysis. 59, p. 8-17 10 p.

Research output: Contribution to journalArticle

15 Scopus citations
2 Scopus citations
6 Scopus citations

Update on the methods for monitoring UFA oxidation in food products

Kerrihard, A. L., Pegg, R. B., Sarkar, A. & Craft, B. D., 1 Jan 2015, In : European Journal of Lipid Science and Technology. 117, 1, p. 1-14 14 p.

Research output: Contribution to journalReview article

19 Scopus citations

Utilizing the bioactive contents of specialty oils and fats

Kerrihard, A. L. & Pegg, R. B., 23 Jun 2015, Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications. Elsevier Inc., p. 318-348 31 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Warmed-Over Flavor

Pegg, R. B., Kerrihard, A. L. & Shahidi, F., 1 Jan 2014, Encyclopedia of Meat Sciences. Elsevier Inc., p. 410-415 6 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Scopus citations