| Phenol‐Based Antioxidants and the In Vitro Methods Used for Their Assessment BD Craft, AL Kerrihard, R Amarowicz, RB Pegg Comprehensive Reviews in Food Science and Food Safety 11 (2), 148-173, 2012 | 445 | 2012 |
| Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables L Li, RB Pegg, RR Eitenmiller, JY Chun, AL Kerrihard Journal of Food Composition and Analysis 59, 8-17, 2017 | 77 | 2017 |
| Update on the methods for monitoring UFA oxidation in food products AL Kerrihard, RB Pegg, A Sarkar, BD Craft European Journal of Lipid Science and Technology 117 (1), 1-14, 2015 | 48 | 2015 |
| Oxidative stability of commodity fats and oils: modeling based on fatty acid composition AL Kerrihard, K Nagy, BD Craft, M Beggio, RB Pegg Journal of the American Oil Chemists' Society 92 (8), 1153-1163, 2015 | 46 | 2015 |
| Characterization of the volatile compounds in raw and roasted Georgia pecans by HS‐SPME‐GC‐MS Y Gong, AL Kerrihard, RB Pegg Journal of food science 83 (11), 2753-2760, 2018 | 40 | 2018 |
| Chemical and nutritive characteristics of tree nut oils available in the US market Y Gong, RB Pegg, EC Carr, DR Parrish, ME Kellett, AL Kerrihard European journal of lipid science and technology 119 (8), 1600520, 2017 | 27 | 2017 |
| Effects of storage conditions on consumer and chemical assessments of raw ‘nonpareil’almonds over a two‐year period EA Pleasance, WL Kerr, RB Pegg, RB Swanson, AN Cheely, G Huang, ... Journal of food science 83 (3), 822-830, 2018 | 21 | 2018 |
| The effects of acclimation to the United States and other demographic factors on responses to salt levels in foods: An examination utilizing face reader technology AL Kerrihard, MB Khair, R Blumberg, CH Feldman, SM Wunderlich Appetite 116, 315-322, 2017 | 20 | 2017 |
| Phenol-based antioxidants and the BD Craft, AL Kerrihard, R Amarowicz, RB Pegg vitro, 2012 | 18 | 2012 |
| Modeling the impact of residual fat-soluble vitamin (FSV) contents on the oxidative stability of commercially refined vegetable oils K Nagy, AL Kerrihard, M Beggio, BD Craft, RB Pegg Food Research International 84, 26-32, 2016 | 17 | 2016 |
| Warmed-Over Flavor RB Pegg, AL Kerrihard, F Shahidi Encyclopedia of Meat Sciences, 410-415, 2014 | 13 | 2014 |
| Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions AN Cheely, RB Pegg, WL Kerr, RB Swanson, G Huang, DR Parrish, ... LWT 91, 498-504, 2018 | 12 | 2018 |
| Chemical changes in almonds throughout storage: modeling the effects of common industry practices DR Parrish, RB Pegg, WL Kerr, RB Swanson, G Huang, AL Kerrihard International journal of food science & technology 54 (6), 2190-2198, 2019 | 9 | 2019 |
| Pecan kernel phenolics content and antioxidant capacity are enhanced by mechanical pruning and higher fruit position in the tree canopy Y Gong, RB Pegg, AL Kerrihard, BE Lewis, RJ Heerema Journal of the American Society for Horticultural Science 145 (3), 193-202, 2020 | 7 | 2020 |
| Utilizing the bioactive contents of specialty oils and fats AL Kerrihard, RB Pegg Specialty Oils and Fats in Food and Nutrition, 317-348, 2015 | 7 | 2015 |
| Heat effects on meat: Warmed-over flavor RB Pegg, AL Kerrihard, F Shahidi Elsevier, 2024 | 6 | 2024 |
| Sprouted and non-sprouted chickpea flours: Effects on sensory traits in pasta and antioxidant capacity JA Bruno, DW Konas, EL Matthews, CH Feldman, KM Pinsley, ... Polish Journal of Food and Nutrition Sciences 69 (2), 2019 | 6 | 2019 |
| Correlations among differing quantitative definitions of lipid oxidative stability in commodity fats and oils AL Kerrihard, K Nagy, BD Craft, RB Pegg European Journal of Lipid Science and Technology 118 (5), 724-734, 2016 | 6 | 2016 |
| Incorporating sprouted chickpea flour in pasta increases brachial artery flow-mediated dilation JA Bruno, CH Feldman, DW Konas, AL Kerrihard, EL Matthews Physiology International 106 (3), 207-212, 2019 | 5 | 2019 |
| Effects of grind size and brew time upon sensory traits, consumer likability and antioxidant activity of Arabica cold brew AM Morresi, K Truglio, J Specchio, AL Kerrihard International Journal of Food Science & Technology 56 (4), 1929-1936, 2021 | 2 | 2021 |
