Modification of the cellular antioxidant activity (CAA) assay to study phenolic antioxidants in a Caco-2 cell line von Kellett, Mary E., Greenspan, Phillip, Pegg, Ronald B.

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Practical use of natural antioxidants in meat products in the U.S.: A review von Oswell, Natalie J., Thippareddi, Harshavardhan, Pegg, Ronald B.

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Prevention of loperamide induced constipation in mice by KGM and the mechanisms of different gastrointestinal tract microbiota regulation von Zhang, Qi, Zhong, Dian, Sun, Rui, Zhang, Yang, Pegg, Ronald B., Zhong, Geng

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Characterizing the phenolic constituents and antioxidant capacity of Georgia peaches von Liao, Xiaoxi, Greenspan, Phillip, Pegg, Ronald B.

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Separation of Ellagitannin-Rich Phenolics from U.S. Pecans and Chinese Hickory Nuts Using Fused-Core HPLC Columns and Their Characterization von Gong, Yi, Pegg, Ronald B

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Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? von Granato, Daniel, Shahidi, Fereidoon, Wrolstad, Ronald, Kilmartin, Paul, Melton, Laurence D., Hidalgo, Francisco J., Miyashita, Kazuo, Camp, John van, Alasalvar, Cesarettin, Ismail, Amin B., Elmore, Stephen, Birch, Gordon G., Charalampopoulos, Dimitris, Astley, Sian B., Pegg, Ronald, Zhou, Peng, Finglas, Paul

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Cellular evaluation of the antioxidant activity of U.S. Pecans [Carya illinoinensis (Wangenh.) K. Koch] von Kellett, Mary E., Greenspan, Phillip, Gong, Yi, Pegg, Ronald B.

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Examining the Performance of Two Extraction Solvent Systems on Phenolic Constituents from U.S. Southeastern Blackberries von Liao, Xiaoxi, Greenspan, Phillip, Pegg, Ronald B.

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Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion von Flores, Floirendo P., Singh, Rakesh K., Kerr, William L., Pegg, Ronald B., Kong, Fanbin

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Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research von Oswell, Natalie J., Gilstrap, Olivia P., Pegg, Ronald B.

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Legumes as a source of natural antioxidants von Amarowicz, Ryszard, Pegg, Ronald B

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Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS von Gong, Yi, Kerrihard, Adrian L., Pegg, Ronald B.

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The emergence of jellyfish collagen: A comprehensive review on research progress, industrial applications, and future opportunities von Chiarelli, Peter G., Suh, Joon Hyuk, Pegg, Ronald B., Chen, Jinru, Mis Solval, Kevin

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Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry von Ma, Yuanyuan, Kosińska-Cagnazzo, Agnieszka, Kerr, William L., Amarowicz, Ryszard, Swanson, Ruthann B., Pegg, Ronald B.

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Effect of pecan phenolics on the release of nitric oxide from murine RAW 264.7 macrophage cells von Robbins, Katherine S., Greenspan, Phillip, Pegg, Ronald B.

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The cellular antioxidant and anti-glycation capacities of phenolics from Georgia peaches von Liao, Xiaoxi, Brock, Andrew A., Jackson, Brittany T., Greenspan, Phillip, Pegg, Ronald B.

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Oxidative Stability of Oil Obtained from a Low‐Erucic Acid Pennycress (Thlaspi arvense L.) Mutant with Potential for Food Use von Buck, Sabrina P., Pegg, Ronald B., Tyl, Catrin

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Metabolomic analysis combined with machine learning algorithms enables the evaluation of postharvest pecan color stability von Kang, Min Jeong, Pegg, Ronald B., Kerr, William L., Wells, M. Lenny, Conner, Patrick J., Suh, Joon Hyuk

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Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil ( Lens culinaris) von Amarowicz, Ryszard, Estrella, Isabel, Hernández, Teresa, Robredo, Sergio, Troszyńska, Agnieszka, Kosińska, Agnieszka, Pegg, Ronald B.

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Quantification of inositol phosphates in almond meal and almond brown skins by HPLC/ESI/MS von Duong, Quynh H., Clark, Kevin D., Lapsley, Karen G., Pegg, Ronald B.

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