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Ronald Pegg

Professor
  • Food Science & Technology
Mailing Address:
Athens, CAES Campus
Shipping Address:
Athens, CAES Campus

Description of Research Interests
Functional foods and nutraceuticals; bioactive properties of phytochemicals; separation and identification of bioactives; analysis of nutrients; shelf-life extension strategies; lipid oxidation; meat science/chemistry; development of analytical assays for foods.

Courses Taught
FYOS 1001: First Year Odyssey Seminar: Coffee Technology
FDST 3000: Introduction to Food Science & Technology
FDST 4080/4080L – 6080/6080L: Instrumental Methods of Food Analysis
FDST 4150/6150: Study Abroad Program every Thanksgiving Break @ UGA Costa Rica – Coffee (el Grano de Oro): From Bean to Cup. For more information about this very popular Study-abroad Program: click here
FDST 7007E: Directed Project in Food Science
FDST 7020E: Integration of Multidisciplinary Topics in Foods
FDST 7070E: Functional Foods
FDST 8410: Functional Foods and Nutraceuticals
FDST 4800/8800: Special Problems in Food Science

Selected Recent Publications (listed chronologically)
Kellett ME, Greenspan P & Pegg RB. 2018. Modification of the cellular antioxidant activity (CAA) assay to study phenolic antioxidants in a Caco-2 cell line. Food Chemistry, 244, 359-363.

Phahom T, Kerr WL, Pegg RB & Phoungchandang S. 2017. Effect of packaging types and storage conditions on quality aspects of dried Thunbergia laurifolia leaves and degradation kinetics of bioactive compounds. Journal of Food Science and Technology, in press, doi: 10.1007/s13197-017-2917-9.

Amarowicz R & Pegg RB. 2017. The potential protective effects of phenolic compounds against low-density lipoprotein oxidation. Current Pharmaceutical Design, 23, 2754-2766.

Amarowicz R, Gong Y & Pegg RB. 2017. Chapter 11. Recent advances in our knowledge of the biological properties of nuts. In: Ferreira ICFR, Morales Gómez P & Barros L (eds.), Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications, 377-409. West Sussex, UK: Wiley-Blackwell Publishing.

Amarowicz R, Karamać M, Dueñas M & Pegg RB. 2017. Antioxidant activity and phenolic composition of a red bean (Phasoelus vulgaris) extract and its fractions. Natural Product Communications, 12, 541-544.

Dorsey PG, Pegg RB, Liao X & Greenspan P. 2017. Inhibition of non-enzymatic protein glycation by pomegranate (Punica granatum) whole fruit and its components. Journal of Food Chemistry and Nanotechnology, 3, 120-125.

Duong QH, Clark KD, Lapsley KG & Pegg RB. 2017. Quantification of inositol phosphates in almond meal and almond brown skins by HPLC/ESI/MS. Food Chemistry, 229, 84-92.

Duong QH, Clark KD, Lapsley KG & Pegg RB. 2017. Determination of myo-inositol phosphates in tree nuts and grain fractions by HPLC-ESI-MS. Journal of Food Composition and Analysis, 59, 74-82.

Gong Y & Pegg RB. 2017. Separation of ellagitannin-rich phenolics from U.S. pecans and Chinese hickory nuts using fused-core HPLC columns and their characterization. Journal of Agricultural and Food Chemistry, 65, 5810-5820.

Gong Y, Pegg RB, Carr EC, Parrish DR, Kellett ME & Kerrihard AL. 2017. Chemical and nutritive characteristics of tree nuts oils available in the U.S. market. European Journal of Lipid Science & Technology, 119(8), 1600520.

Greenspan P, Pegg R & Dorsey P. 2017. Inhibition of protein glycation by pomegranate (Punica granatum). Journal of the International Society of Antioxidants in Nutrition & Health, 3(2), 4 p.

Li L, Pegg RB, Eitenmiller RR, Chun JY & Kerrihard AL. 2017. Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables. Journal of Food Composition and Analysis, 59, 8-17.

Pegg RB & Eitenmiller RR. 2017. Chapter 20. Vitamin analysis. In: Nielsen SS (ed.), Food Analysis. 5th Ed., 361-370. New York, NY: Springer Science+Business Media, Inc.

Heerema RJ, Wells ML, Lombardini M, Nesbitt M, Warren C, Pegg RB & Gong Y. 2016. Pecan kernel antioxidant capacity and oil composition are affected by mechanical pruning and by nut position in tree canopy. Acta Horticulturae, 1120, 499-506.

Kerrihard AL, Nagy K, Craft BD & Pegg RB. 2016. Correlations among differing quantitative definitions of lipid oxidative stability in commodity fats and oils. European Journal of Lipid Science and Technology, 118, 724-734.

Ma Y & Pegg RB. 2016. Chapter 53. Beverages from green coffee beans. In: Shahidi F & Alasalvar C (eds.), Handbook of Functional Beverages and Human Health, 677-685. Boca Raton, FL: CRC Press, Taylor & Francis Group, LLC.

Nagy K, Kerrihard AL, Beggio M, Craft BD & Pegg RB. 2016. Modeling the impact of residual fat-soluble vitamin (FSV) contents on the oxidative stability of commercially refined vegetable oils. Food Research International, 84, 26-32.

Robbins, KS, Greenspan P & Pegg RB. 2016. Effect of pecan phenolics on the release of nitric oxide from murine RAW 264.7 macrophage cells. Food Chemistry, 212, 681-687.

Xu S, Pegg RB & Kerr WL. 2016. Physical and chemical properties of vacuum belt dried tomato powders. Food and Bioprocess Technology, 9, 91-100.

Gong Y & Pegg RB. 2015. Chapter 3. Tree nut oils: Properties and processing for use in food. In: Talbot G (ed.), Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications, Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 290, 65-86. Cambridge, UK: Woodhead Publishing Ltd.

Kerrihard AL & Pegg RB. 2015. Chapter 13. Utilizing the bioactive contents of specialty oils and fats. In: Talbot G (ed.), Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications, Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 290, 319-350. Cambridge, UK: Woodhead Publishing Ltd.

Kerrihard AL, Nagy K, Craft BD, Beggio M & Pegg RB. 2015. Oxidative stability of commodity fats and oils: Modeling based on fatty acid composition. Journal of the American Oil Chemists’ Society, 92, 1153-1163.

Kerrihard AL, Pegg RB, Sarkar A & Craft, BD. 2015. Update on the methods for monitoring UFA oxidation in food products. European Journal of Lipid Science and Technology, 117, 1-14.

Labazi M, McNeil AK, Kurtz T, Lee TC, Pegg RB, Friedmann Angeli JP, Conrad M & McNeil PL. 2015. The antioxidant requirement for plasma membrane repair in skeletal muscle. Free Radical Biology and Medicine, 84, 246-253.

Pegg RB & Honikel KO. 2015. Chapter 4. Principles of curing. In: Toldrá F, Hui YH, Astiasarán I, Sebranek JG & Talon R (eds.), Handbook of Fermented Meat and Poultry, Second Edition, 19-30. Chichester, West Sussex, UK: Wiley-Blackwell Publishing.

Robbins KS, Gong Y, Wells ML, Greenspan P & Pegg RB. 2015. Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans. Journal of Functional Foods, 15, 11-22.