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You searched for +publisher:"Cornell University" +contributor:("Worobo, Randy W."). Showing records 1 – 30 of 35 total matches.

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Cornell University

1. Cai, Shiyu. IDENTIFICATION OF RISK FACTORS ASSOCIATED WITH FOOD WASTE REDUCTION.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2017, Cornell University

 Food waste occurs from initial production all the way to consumption. Whilst different tactics are implemented to reduce food waste among the industry and consumers,… (more)

Subjects/Keywords: Food security; Outgraded produce; Produce safety; Secondary quality; Shelf life; Food science; Food Waste; Microbiology

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APA (6th Edition):

Cai, S. (2017). IDENTIFICATION OF RISK FACTORS ASSOCIATED WITH FOOD WASTE REDUCTION. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/59070

Chicago Manual of Style (16th Edition):

Cai, Shiyu. “IDENTIFICATION OF RISK FACTORS ASSOCIATED WITH FOOD WASTE REDUCTION.” 2017. Masters Thesis, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/59070.

MLA Handbook (7th Edition):

Cai, Shiyu. “IDENTIFICATION OF RISK FACTORS ASSOCIATED WITH FOOD WASTE REDUCTION.” 2017. Web. 09 May 2021.

Vancouver:

Cai S. IDENTIFICATION OF RISK FACTORS ASSOCIATED WITH FOOD WASTE REDUCTION. [Internet] [Masters thesis]. Cornell University; 2017. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/59070.

Council of Science Editors:

Cai S. IDENTIFICATION OF RISK FACTORS ASSOCIATED WITH FOOD WASTE REDUCTION. [Masters Thesis]. Cornell University; 2017. Available from: http://hdl.handle.net/1813/59070


Cornell University

2. Wickware, Carmen. Critical Parameters For The Production Of Safe Soybean Tempeh.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2015, Cornell University

 Acidification with lactic and acetic acid was used to test growth of B. cereus in soybean tempeh. The tempeh was made using two different molds… (more)

Subjects/Keywords: Tempeh; Food Safety; Bacillus cereus

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APA (6th Edition):

Wickware, C. (2015). Critical Parameters For The Production Of Safe Soybean Tempeh. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/40612

Chicago Manual of Style (16th Edition):

Wickware, Carmen. “Critical Parameters For The Production Of Safe Soybean Tempeh.” 2015. Masters Thesis, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/40612.

MLA Handbook (7th Edition):

Wickware, Carmen. “Critical Parameters For The Production Of Safe Soybean Tempeh.” 2015. Web. 09 May 2021.

Vancouver:

Wickware C. Critical Parameters For The Production Of Safe Soybean Tempeh. [Internet] [Masters thesis]. Cornell University; 2015. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/40612.

Council of Science Editors:

Wickware C. Critical Parameters For The Production Of Safe Soybean Tempeh. [Masters Thesis]. Cornell University; 2015. Available from: http://hdl.handle.net/1813/40612


Cornell University

3. Watterson, Matthew. Understanding Transmission Of Sporeformers In Dairy Powder Products.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2013, Cornell University

 Dairy powder products (e.g., sweet whey, nonfat dry milk, acid whey, and whey protein concentrate-80) are of important economic interest to the dairy industry. According… (more)

Subjects/Keywords: sporeformers; milk powder; whey

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APA (6th Edition):

Watterson, M. (2013). Understanding Transmission Of Sporeformers In Dairy Powder Products. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/34314

Chicago Manual of Style (16th Edition):

Watterson, Matthew. “Understanding Transmission Of Sporeformers In Dairy Powder Products.” 2013. Masters Thesis, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/34314.

MLA Handbook (7th Edition):

Watterson, Matthew. “Understanding Transmission Of Sporeformers In Dairy Powder Products.” 2013. Web. 09 May 2021.

Vancouver:

Watterson M. Understanding Transmission Of Sporeformers In Dairy Powder Products. [Internet] [Masters thesis]. Cornell University; 2013. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/34314.

Council of Science Editors:

Watterson M. Understanding Transmission Of Sporeformers In Dairy Powder Products. [Masters Thesis]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/34314


Cornell University

4. Martin, Nicole. Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2011, Cornell University

 Effective strategies for extending fluid milk product shelf-life by controlling bacterial growth are of economic interest to the dairy industry. To that end, the effects… (more)

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APA (6th Edition):

Martin, N. (2011). Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/29436

Chicago Manual of Style (16th Edition):

Martin, Nicole. “Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality.” 2011. Masters Thesis, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/29436.

MLA Handbook (7th Edition):

Martin, Nicole. “Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality.” 2011. Web. 09 May 2021.

Vancouver:

Martin N. Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality. [Internet] [Masters thesis]. Cornell University; 2011. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/29436.

Council of Science Editors:

Martin N. Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality. [Masters Thesis]. Cornell University; 2011. Available from: http://hdl.handle.net/1813/29436


Cornell University

5. Chapin, Travis. Spatio-Temporal Distribution And Ecology Of Listeria, Salmonella, And Shiga Toxin-Producing Escherichia Coli In New York State.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2014, Cornell University

 Agricultural lands are often interspersed with areas of natural land cover (e.g., forests, wetlands) that may serve as environmental reservoirs of pathogens. However, the potential… (more)

Subjects/Keywords: food safety; prevalence; ecology

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APA (6th Edition):

Chapin, T. (2014). Spatio-Temporal Distribution And Ecology Of Listeria, Salmonella, And Shiga Toxin-Producing Escherichia Coli In New York State. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/37132

Chicago Manual of Style (16th Edition):

Chapin, Travis. “Spatio-Temporal Distribution And Ecology Of Listeria, Salmonella, And Shiga Toxin-Producing Escherichia Coli In New York State.” 2014. Masters Thesis, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/37132.

MLA Handbook (7th Edition):

Chapin, Travis. “Spatio-Temporal Distribution And Ecology Of Listeria, Salmonella, And Shiga Toxin-Producing Escherichia Coli In New York State.” 2014. Web. 09 May 2021.

Vancouver:

Chapin T. Spatio-Temporal Distribution And Ecology Of Listeria, Salmonella, And Shiga Toxin-Producing Escherichia Coli In New York State. [Internet] [Masters thesis]. Cornell University; 2014. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/37132.

Council of Science Editors:

Chapin T. Spatio-Temporal Distribution And Ecology Of Listeria, Salmonella, And Shiga Toxin-Producing Escherichia Coli In New York State. [Masters Thesis]. Cornell University; 2014. Available from: http://hdl.handle.net/1813/37132


Cornell University

6. Sullivan, Elizabeth. Identification Of Critical Parameters For The Microbiological Safety And Stability Of Select Acidified Foods.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2013, Cornell University

 Science-based guidelines are needed to comply with federal safety requirements for acidified foods production. A microbial challenge study of cold-processed pickled eggs (4.4 and 4.0… (more)

Subjects/Keywords: organic acid; acidified food; stability

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APA (6th Edition):

Sullivan, E. (2013). Identification Of Critical Parameters For The Microbiological Safety And Stability Of Select Acidified Foods. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/34004

Chicago Manual of Style (16th Edition):

Sullivan, Elizabeth. “Identification Of Critical Parameters For The Microbiological Safety And Stability Of Select Acidified Foods.” 2013. Masters Thesis, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/34004.

MLA Handbook (7th Edition):

Sullivan, Elizabeth. “Identification Of Critical Parameters For The Microbiological Safety And Stability Of Select Acidified Foods.” 2013. Web. 09 May 2021.

Vancouver:

Sullivan E. Identification Of Critical Parameters For The Microbiological Safety And Stability Of Select Acidified Foods. [Internet] [Masters thesis]. Cornell University; 2013. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/34004.

Council of Science Editors:

Sullivan E. Identification Of Critical Parameters For The Microbiological Safety And Stability Of Select Acidified Foods. [Masters Thesis]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/34004


Cornell University

7. Campbell, Oluranti. Quality Assessment Of Northeast Peach And Apricot Varieties And Their Value-Added Products.

Degree: PhD, Food Science and Technology, 2013, Cornell University

 From 2009 to 2011, ten peach and five apricot varieties cultivated and commercially available in the Northeast were assessed for quality indices and phytochemical content.… (more)

Subjects/Keywords: Peach; Apricot; Phytochemicals

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APA (6th Edition):

Campbell, O. (2013). Quality Assessment Of Northeast Peach And Apricot Varieties And Their Value-Added Products. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/33914

Chicago Manual of Style (16th Edition):

Campbell, Oluranti. “Quality Assessment Of Northeast Peach And Apricot Varieties And Their Value-Added Products.” 2013. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/33914.

MLA Handbook (7th Edition):

Campbell, Oluranti. “Quality Assessment Of Northeast Peach And Apricot Varieties And Their Value-Added Products.” 2013. Web. 09 May 2021.

Vancouver:

Campbell O. Quality Assessment Of Northeast Peach And Apricot Varieties And Their Value-Added Products. [Internet] [Doctoral dissertation]. Cornell University; 2013. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/33914.

Council of Science Editors:

Campbell O. Quality Assessment Of Northeast Peach And Apricot Varieties And Their Value-Added Products. [Doctoral Dissertation]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/33914


Cornell University

8. Durak, Muhammed. Strategies To Enhance The Safety Of Fresh Produce And Improve The Microbial Quality Of Fruit Juice.

Degree: PhD, Food Science and Technology, 2012, Cornell University

 Recent outbreaks of produce-related foodborne illness have increased consumer awareness of the potential health risks associated with the consumption of fresh leafy greens. Additionally, microbial… (more)

Subjects/Keywords: Fresh Produce; Intervention Methods; Microbial Juice Quality

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APA (6th Edition):

Durak, M. (2012). Strategies To Enhance The Safety Of Fresh Produce And Improve The Microbial Quality Of Fruit Juice. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/29431

Chicago Manual of Style (16th Edition):

Durak, Muhammed. “Strategies To Enhance The Safety Of Fresh Produce And Improve The Microbial Quality Of Fruit Juice.” 2012. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/29431.

MLA Handbook (7th Edition):

Durak, Muhammed. “Strategies To Enhance The Safety Of Fresh Produce And Improve The Microbial Quality Of Fruit Juice.” 2012. Web. 09 May 2021.

Vancouver:

Durak M. Strategies To Enhance The Safety Of Fresh Produce And Improve The Microbial Quality Of Fruit Juice. [Internet] [Doctoral dissertation]. Cornell University; 2012. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/29431.

Council of Science Editors:

Durak M. Strategies To Enhance The Safety Of Fresh Produce And Improve The Microbial Quality Of Fruit Juice. [Doctoral Dissertation]. Cornell University; 2012. Available from: http://hdl.handle.net/1813/29431


Cornell University

9. Bihn, Elizabeth. Survey Of Current Water Use Practices On Fresh Fruit And Vegetable Farms And Evaluation Of Microbiological Quality Of Surface Waters Intended For Fresh Produce Production.

Degree: PhD, Food Science and Technology, 2011, Cornell University

 Fruits and vegetables are a delicious and nutritious food source enjoyed worldwide. Most produce is grown in fields, under open skies, where human pathogens could… (more)

Subjects/Keywords: Good Agricultural Practices; Surface water; Fruits and Vegetables

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APA (6th Edition):

Bihn, E. (2011). Survey Of Current Water Use Practices On Fresh Fruit And Vegetable Farms And Evaluation Of Microbiological Quality Of Surface Waters Intended For Fresh Produce Production. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/30644

Chicago Manual of Style (16th Edition):

Bihn, Elizabeth. “Survey Of Current Water Use Practices On Fresh Fruit And Vegetable Farms And Evaluation Of Microbiological Quality Of Surface Waters Intended For Fresh Produce Production.” 2011. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/30644.

MLA Handbook (7th Edition):

Bihn, Elizabeth. “Survey Of Current Water Use Practices On Fresh Fruit And Vegetable Farms And Evaluation Of Microbiological Quality Of Surface Waters Intended For Fresh Produce Production.” 2011. Web. 09 May 2021.

Vancouver:

Bihn E. Survey Of Current Water Use Practices On Fresh Fruit And Vegetable Farms And Evaluation Of Microbiological Quality Of Surface Waters Intended For Fresh Produce Production. [Internet] [Doctoral dissertation]. Cornell University; 2011. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/30644.

Council of Science Editors:

Bihn E. Survey Of Current Water Use Practices On Fresh Fruit And Vegetable Farms And Evaluation Of Microbiological Quality Of Surface Waters Intended For Fresh Produce Production. [Doctoral Dissertation]. Cornell University; 2011. Available from: http://hdl.handle.net/1813/30644


Cornell University

10. Acosta Montoya, Oscar. Improving The Safety And Stability Of Acid, Acidified And Water Activity Controlled Foods Produced By Small-Scale Processors.

Degree: PhD, Food Science and Technology, 2014, Cornell University

 Products with pH below 4.6 or aw below 0.91 are typically processed by less severe thermal treatments due to the lower public health concerns associated… (more)

Subjects/Keywords: Acidification; Thermal processing; Water activity

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APA (6th Edition):

Acosta Montoya, O. (2014). Improving The Safety And Stability Of Acid, Acidified And Water Activity Controlled Foods Produced By Small-Scale Processors. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/38897

Chicago Manual of Style (16th Edition):

Acosta Montoya, Oscar. “Improving The Safety And Stability Of Acid, Acidified And Water Activity Controlled Foods Produced By Small-Scale Processors.” 2014. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/38897.

MLA Handbook (7th Edition):

Acosta Montoya, Oscar. “Improving The Safety And Stability Of Acid, Acidified And Water Activity Controlled Foods Produced By Small-Scale Processors.” 2014. Web. 09 May 2021.

Vancouver:

Acosta Montoya O. Improving The Safety And Stability Of Acid, Acidified And Water Activity Controlled Foods Produced By Small-Scale Processors. [Internet] [Doctoral dissertation]. Cornell University; 2014. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/38897.

Council of Science Editors:

Acosta Montoya O. Improving The Safety And Stability Of Acid, Acidified And Water Activity Controlled Foods Produced By Small-Scale Processors. [Doctoral Dissertation]. Cornell University; 2014. Available from: http://hdl.handle.net/1813/38897


Cornell University

11. Siricururatana, Passaporn. Quality Of Niagara Grape Juice And New York Wines: Effect Of Additives, Thermal Processing, Cold Stabilization, And Filtration.

Degree: PhD, Food Science and Technology, 2011, Cornell University

 We aimed to improve the quality of grape juices and wines by using natural antimicrobials and processing techniques to reduce sulfite usage and anthocyanin losses,… (more)

Subjects/Keywords: Niagara grape juice processing; Cross-flow filtration

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APA (6th Edition):

Siricururatana, P. (2011). Quality Of Niagara Grape Juice And New York Wines: Effect Of Additives, Thermal Processing, Cold Stabilization, And Filtration. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/30707

Chicago Manual of Style (16th Edition):

Siricururatana, Passaporn. “Quality Of Niagara Grape Juice And New York Wines: Effect Of Additives, Thermal Processing, Cold Stabilization, And Filtration.” 2011. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/30707.

MLA Handbook (7th Edition):

Siricururatana, Passaporn. “Quality Of Niagara Grape Juice And New York Wines: Effect Of Additives, Thermal Processing, Cold Stabilization, And Filtration.” 2011. Web. 09 May 2021.

Vancouver:

Siricururatana P. Quality Of Niagara Grape Juice And New York Wines: Effect Of Additives, Thermal Processing, Cold Stabilization, And Filtration. [Internet] [Doctoral dissertation]. Cornell University; 2011. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/30707.

Council of Science Editors:

Siricururatana P. Quality Of Niagara Grape Juice And New York Wines: Effect Of Additives, Thermal Processing, Cold Stabilization, And Filtration. [Doctoral Dissertation]. Cornell University; 2011. Available from: http://hdl.handle.net/1813/30707


Cornell University

12. Assatarakul, Kitipong. Intervention Methods To Improve The Microbiological Safety And Quality Of Juices.

Degree: PhD, Food Science and Technology, 2012, Cornell University

 Juices and beverages have increased in production and consumption in the U.S. over the last several decades due to health benefits and convenience. However, Alicyclobacillus,… (more)

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APA (6th Edition):

Assatarakul, K. (2012). Intervention Methods To Improve The Microbiological Safety And Quality Of Juices. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/31071

Chicago Manual of Style (16th Edition):

Assatarakul, Kitipong. “Intervention Methods To Improve The Microbiological Safety And Quality Of Juices.” 2012. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/31071.

MLA Handbook (7th Edition):

Assatarakul, Kitipong. “Intervention Methods To Improve The Microbiological Safety And Quality Of Juices.” 2012. Web. 09 May 2021.

Vancouver:

Assatarakul K. Intervention Methods To Improve The Microbiological Safety And Quality Of Juices. [Internet] [Doctoral dissertation]. Cornell University; 2012. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/31071.

Council of Science Editors:

Assatarakul K. Intervention Methods To Improve The Microbiological Safety And Quality Of Juices. [Doctoral Dissertation]. Cornell University; 2012. Available from: http://hdl.handle.net/1813/31071


Cornell University

13. Guron, Giselle Kristi. Identification Of Novel Self-Lethality Phenotype Of Class Iia Bacteriocin-Producer Enterococcus Mundtii Cugf08 And Genomic Comparisons Of Closely Related Strains.

Degree: PhD, Food Science and Technology, 2015, Cornell University

 There are several strains of Enterococcus mundtii that produce a class IIa bacteriocin, mundticin, along with a cognitive immunity protein and ABC transporter. However, E.… (more)

Subjects/Keywords: Class II Bacteriocin; Enterococcus; Immunity

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APA (6th Edition):

Guron, G. K. (2015). Identification Of Novel Self-Lethality Phenotype Of Class Iia Bacteriocin-Producer Enterococcus Mundtii Cugf08 And Genomic Comparisons Of Closely Related Strains. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/39338

Chicago Manual of Style (16th Edition):

Guron, Giselle Kristi. “Identification Of Novel Self-Lethality Phenotype Of Class Iia Bacteriocin-Producer Enterococcus Mundtii Cugf08 And Genomic Comparisons Of Closely Related Strains.” 2015. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/39338.

MLA Handbook (7th Edition):

Guron, Giselle Kristi. “Identification Of Novel Self-Lethality Phenotype Of Class Iia Bacteriocin-Producer Enterococcus Mundtii Cugf08 And Genomic Comparisons Of Closely Related Strains.” 2015. Web. 09 May 2021.

Vancouver:

Guron GK. Identification Of Novel Self-Lethality Phenotype Of Class Iia Bacteriocin-Producer Enterococcus Mundtii Cugf08 And Genomic Comparisons Of Closely Related Strains. [Internet] [Doctoral dissertation]. Cornell University; 2015. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/39338.

Council of Science Editors:

Guron GK. Identification Of Novel Self-Lethality Phenotype Of Class Iia Bacteriocin-Producer Enterococcus Mundtii Cugf08 And Genomic Comparisons Of Closely Related Strains. [Doctoral Dissertation]. Cornell University; 2015. Available from: http://hdl.handle.net/1813/39338


Cornell University

14. Frohman, Charles. Using Ft-Nir Spectroscopy To Automate Constant Sugar Concentration Fed-Batch Fermentations With Saccharomyces Cerevisiae: Effects On Cellular Viability And Kinetics Of Osmotic Stress Associated Metabolites.

Degree: PhD, Food Science and Technology, 2013, Cornell University

 During alcoholic fermentations with Saccharomyces cerevisiae, high sugar concentrations lead to growth inhibition or yeast lysis and cause stuck or sluggish fermentations. Even sublethal sugar… (more)

Subjects/Keywords: Saccharomyces cerevisiae; Fed-Batch Fermentation; Osmotic Stress Response

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APA (6th Edition):

Frohman, C. (2013). Using Ft-Nir Spectroscopy To Automate Constant Sugar Concentration Fed-Batch Fermentations With Saccharomyces Cerevisiae: Effects On Cellular Viability And Kinetics Of Osmotic Stress Associated Metabolites. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/34210

Chicago Manual of Style (16th Edition):

Frohman, Charles. “Using Ft-Nir Spectroscopy To Automate Constant Sugar Concentration Fed-Batch Fermentations With Saccharomyces Cerevisiae: Effects On Cellular Viability And Kinetics Of Osmotic Stress Associated Metabolites.” 2013. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/34210.

MLA Handbook (7th Edition):

Frohman, Charles. “Using Ft-Nir Spectroscopy To Automate Constant Sugar Concentration Fed-Batch Fermentations With Saccharomyces Cerevisiae: Effects On Cellular Viability And Kinetics Of Osmotic Stress Associated Metabolites.” 2013. Web. 09 May 2021.

Vancouver:

Frohman C. Using Ft-Nir Spectroscopy To Automate Constant Sugar Concentration Fed-Batch Fermentations With Saccharomyces Cerevisiae: Effects On Cellular Viability And Kinetics Of Osmotic Stress Associated Metabolites. [Internet] [Doctoral dissertation]. Cornell University; 2013. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/34210.

Council of Science Editors:

Frohman C. Using Ft-Nir Spectroscopy To Automate Constant Sugar Concentration Fed-Batch Fermentations With Saccharomyces Cerevisiae: Effects On Cellular Viability And Kinetics Of Osmotic Stress Associated Metabolites. [Doctoral Dissertation]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/34210


Cornell University

15. Henderson, Lory Omegan. Did you just eat that? Novel approaches to control Listeria monocytogenes on ready-to-eat-foods.

Degree: PhD, Microbiology, 2019, Cornell University

 The Gram-positive bacterium Listeria monocytogenes is an ubiquitous, intracellular pathogen which has been causative organism in several outbreaks of foodborne disease. Listeriosis has a mortality… (more)

Subjects/Keywords: Food science; L. monocytogenes; nisin; prfA; Phage; Microbiology

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APA (6th Edition):

Henderson, L. O. (2019). Did you just eat that? Novel approaches to control Listeria monocytogenes on ready-to-eat-foods. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/67589

Chicago Manual of Style (16th Edition):

Henderson, Lory Omegan. “Did you just eat that? Novel approaches to control Listeria monocytogenes on ready-to-eat-foods.” 2019. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/67589.

MLA Handbook (7th Edition):

Henderson, Lory Omegan. “Did you just eat that? Novel approaches to control Listeria monocytogenes on ready-to-eat-foods.” 2019. Web. 09 May 2021.

Vancouver:

Henderson LO. Did you just eat that? Novel approaches to control Listeria monocytogenes on ready-to-eat-foods. [Internet] [Doctoral dissertation]. Cornell University; 2019. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/67589.

Council of Science Editors:

Henderson LO. Did you just eat that? Novel approaches to control Listeria monocytogenes on ready-to-eat-foods. [Doctoral Dissertation]. Cornell University; 2019. Available from: http://hdl.handle.net/1813/67589


Cornell University

16. Aguilar Solis, Maria. Evaluation Of Common And Novel Sanitizers Against Spoilage Yeasts Found In Wine Environments.

Degree: PhD, Food Science and Technology, 2014, Cornell University

 Wine is subjected to many sources of microbial contamination throughout the wine making process, including but not limited to fermentation, barrel maturation, bottling, etc. In… (more)

Subjects/Keywords: sanitation; wine spoilage yeasts; cooperage

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APA (6th Edition):

Aguilar Solis, M. (2014). Evaluation Of Common And Novel Sanitizers Against Spoilage Yeasts Found In Wine Environments. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/36125

Chicago Manual of Style (16th Edition):

Aguilar Solis, Maria. “Evaluation Of Common And Novel Sanitizers Against Spoilage Yeasts Found In Wine Environments.” 2014. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/36125.

MLA Handbook (7th Edition):

Aguilar Solis, Maria. “Evaluation Of Common And Novel Sanitizers Against Spoilage Yeasts Found In Wine Environments.” 2014. Web. 09 May 2021.

Vancouver:

Aguilar Solis M. Evaluation Of Common And Novel Sanitizers Against Spoilage Yeasts Found In Wine Environments. [Internet] [Doctoral dissertation]. Cornell University; 2014. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/36125.

Council of Science Editors:

Aguilar Solis M. Evaluation Of Common And Novel Sanitizers Against Spoilage Yeasts Found In Wine Environments. [Doctoral Dissertation]. Cornell University; 2014. Available from: http://hdl.handle.net/1813/36125


Cornell University

17. Biango-Daniels, Megan Nicole. ROUTES TO FOOD SPOILAGE - SALT FUNGI AND A NEW APPLE DISEASE, PAECILOMYCES ROT.

Degree: PhD, Plant Pathology and Plant-Microbe Biology, 2018, Cornell University

 Extremophilic fungi have surprising powers, surviving and growing under inhospitable conditions including high salinity and high temperatures. These abilities make them formidable enemies in food… (more)

Subjects/Keywords: Plant pathology; Fungi

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APA (6th Edition):

Biango-Daniels, M. N. (2018). ROUTES TO FOOD SPOILAGE - SALT FUNGI AND A NEW APPLE DISEASE, PAECILOMYCES ROT. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/59311

Chicago Manual of Style (16th Edition):

Biango-Daniels, Megan Nicole. “ROUTES TO FOOD SPOILAGE - SALT FUNGI AND A NEW APPLE DISEASE, PAECILOMYCES ROT.” 2018. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/59311.

MLA Handbook (7th Edition):

Biango-Daniels, Megan Nicole. “ROUTES TO FOOD SPOILAGE - SALT FUNGI AND A NEW APPLE DISEASE, PAECILOMYCES ROT.” 2018. Web. 09 May 2021.

Vancouver:

Biango-Daniels MN. ROUTES TO FOOD SPOILAGE - SALT FUNGI AND A NEW APPLE DISEASE, PAECILOMYCES ROT. [Internet] [Doctoral dissertation]. Cornell University; 2018. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/59311.

Council of Science Editors:

Biango-Daniels MN. ROUTES TO FOOD SPOILAGE - SALT FUNGI AND A NEW APPLE DISEASE, PAECILOMYCES ROT. [Doctoral Dissertation]. Cornell University; 2018. Available from: http://hdl.handle.net/1813/59311

18. Tang, Silin. Phylogenetic, Phenotypic And Transcriptomic Characterization Of Ready-To-Eat Food Associated Listeria Monocytogenes.

Degree: PhD, Food Science and Technology, 2015, Cornell University

 Listeria monocytogenes is of particular concern in ready-to-eat (RTE) food product. It is able to survive and grow in RTE foods from low numbers to… (more)

Subjects/Keywords: Listeria monocytogenes; antimicrobial; RNA sequencing

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APA (6th Edition):

Tang, S. (2015). Phylogenetic, Phenotypic And Transcriptomic Characterization Of Ready-To-Eat Food Associated Listeria Monocytogenes. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/41027

Chicago Manual of Style (16th Edition):

Tang, Silin. “Phylogenetic, Phenotypic And Transcriptomic Characterization Of Ready-To-Eat Food Associated Listeria Monocytogenes.” 2015. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/41027.

MLA Handbook (7th Edition):

Tang, Silin. “Phylogenetic, Phenotypic And Transcriptomic Characterization Of Ready-To-Eat Food Associated Listeria Monocytogenes.” 2015. Web. 09 May 2021.

Vancouver:

Tang S. Phylogenetic, Phenotypic And Transcriptomic Characterization Of Ready-To-Eat Food Associated Listeria Monocytogenes. [Internet] [Doctoral dissertation]. Cornell University; 2015. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/41027.

Council of Science Editors:

Tang S. Phylogenetic, Phenotypic And Transcriptomic Characterization Of Ready-To-Eat Food Associated Listeria Monocytogenes. [Doctoral Dissertation]. Cornell University; 2015. Available from: http://hdl.handle.net/1813/41027


Cornell University

19. Hsu, Lillian. Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments.

Degree: PhD, Food Science and Technology, 2012, Cornell University

 Food safety engineering is the application of engineering approaches to solve food safety problems. This dissertation showcases two food safety engineering strategies for combating the… (more)

Subjects/Keywords: food safety engineering; pulsed light; nanoscale topography

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APA (6th Edition):

Hsu, L. (2012). Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/31085

Chicago Manual of Style (16th Edition):

Hsu, Lillian. “Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments.” 2012. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/31085.

MLA Handbook (7th Edition):

Hsu, Lillian. “Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments.” 2012. Web. 09 May 2021.

Vancouver:

Hsu L. Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments. [Internet] [Doctoral dissertation]. Cornell University; 2012. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/31085.

Council of Science Editors:

Hsu L. Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments. [Doctoral Dissertation]. Cornell University; 2012. Available from: http://hdl.handle.net/1813/31085


Cornell University

20. Howe, Patricia. Re-Thinking Free And Molecular Sulfur Dioxide Measurements In Wine.

Degree: PhD, Food Science and Technology, 2015, Cornell University

 Data from thirteen years of wine industry laboratory proficiency testing were reviewed. Reproducibility was evaluated with Horwitz Ratios (HorRat); only alcohol, titratable acid, and total… (more)

Subjects/Keywords: Sulfites; Wine Analysis; Sulfur Dioxide

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APA (6th Edition):

Howe, P. (2015). Re-Thinking Free And Molecular Sulfur Dioxide Measurements In Wine. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/40695

Chicago Manual of Style (16th Edition):

Howe, Patricia. “Re-Thinking Free And Molecular Sulfur Dioxide Measurements In Wine.” 2015. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/40695.

MLA Handbook (7th Edition):

Howe, Patricia. “Re-Thinking Free And Molecular Sulfur Dioxide Measurements In Wine.” 2015. Web. 09 May 2021.

Vancouver:

Howe P. Re-Thinking Free And Molecular Sulfur Dioxide Measurements In Wine. [Internet] [Doctoral dissertation]. Cornell University; 2015. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/40695.

Council of Science Editors:

Howe P. Re-Thinking Free And Molecular Sulfur Dioxide Measurements In Wine. [Doctoral Dissertation]. Cornell University; 2015. Available from: http://hdl.handle.net/1813/40695


Cornell University

21. Wang, Gaoyan. Purification, Characterization, Site-Directed Mutagenesis And Mode Of Action Studies Of The Bacillus Bacteriocin Thurincin H.

Degree: PhD, Food Science and Technology, 2014, Cornell University

 Bacteriocins are ribosomally synthesized antimicrobial peptides or proteins produced by bacteria, which usually inhibit the growth of closely related species. Bacteriocins produced by Bacillus species… (more)

Subjects/Keywords: Bacteriocin; Mutagenesis; mode of action

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APA (6th Edition):

Wang, G. (2014). Purification, Characterization, Site-Directed Mutagenesis And Mode Of Action Studies Of The Bacillus Bacteriocin Thurincin H. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/36078

Chicago Manual of Style (16th Edition):

Wang, Gaoyan. “Purification, Characterization, Site-Directed Mutagenesis And Mode Of Action Studies Of The Bacillus Bacteriocin Thurincin H.” 2014. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/36078.

MLA Handbook (7th Edition):

Wang, Gaoyan. “Purification, Characterization, Site-Directed Mutagenesis And Mode Of Action Studies Of The Bacillus Bacteriocin Thurincin H.” 2014. Web. 09 May 2021.

Vancouver:

Wang G. Purification, Characterization, Site-Directed Mutagenesis And Mode Of Action Studies Of The Bacillus Bacteriocin Thurincin H. [Internet] [Doctoral dissertation]. Cornell University; 2014. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/36078.

Council of Science Editors:

Wang G. Purification, Characterization, Site-Directed Mutagenesis And Mode Of Action Studies Of The Bacillus Bacteriocin Thurincin H. [Doctoral Dissertation]. Cornell University; 2014. Available from: http://hdl.handle.net/1813/36078


Cornell University

22. Ferreira, Luciana. Effect Of Variety, Storage And Ripeness Of Apples (Malus Domestica Borkh.) On Physical And Chemical Parameters Affecting Applesauce Rheological Properties.

Degree: PhD, Food Science and Technology, 2013, Cornell University

 Over 3 harvest years (2009, 2010 and 2011), rheological properties of applesauce in relation to fruit ripening and sauce physical and chemical parameters were assessed.… (more)

Subjects/Keywords: apples; applesauce; consistency; rheology; storage; ripeness

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APA (6th Edition):

Ferreira, L. (2013). Effect Of Variety, Storage And Ripeness Of Apples (Malus Domestica Borkh.) On Physical And Chemical Parameters Affecting Applesauce Rheological Properties. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/34044

Chicago Manual of Style (16th Edition):

Ferreira, Luciana. “Effect Of Variety, Storage And Ripeness Of Apples (Malus Domestica Borkh.) On Physical And Chemical Parameters Affecting Applesauce Rheological Properties.” 2013. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/34044.

MLA Handbook (7th Edition):

Ferreira, Luciana. “Effect Of Variety, Storage And Ripeness Of Apples (Malus Domestica Borkh.) On Physical And Chemical Parameters Affecting Applesauce Rheological Properties.” 2013. Web. 09 May 2021.

Vancouver:

Ferreira L. Effect Of Variety, Storage And Ripeness Of Apples (Malus Domestica Borkh.) On Physical And Chemical Parameters Affecting Applesauce Rheological Properties. [Internet] [Doctoral dissertation]. Cornell University; 2013. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/34044.

Council of Science Editors:

Ferreira L. Effect Of Variety, Storage And Ripeness Of Apples (Malus Domestica Borkh.) On Physical And Chemical Parameters Affecting Applesauce Rheological Properties. [Doctoral Dissertation]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/34044


Cornell University

23. Uesugi, Aaron. Mechanisms Of Inactivation And Microbial Inactivation Kinetics In The Pulsed Light Treatment Of Foods.

Degree: PhD, Food Science and Technology, 2011, Cornell University

 Pulsed Light technology utilizes high powered pulses of broad spectrum light to reduce microorganisms on food and food contact surfaces. While previous research has shown… (more)

Subjects/Keywords: Pulsed Light; UV Light; Listeria

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APA (6th Edition):

Uesugi, A. (2011). Mechanisms Of Inactivation And Microbial Inactivation Kinetics In The Pulsed Light Treatment Of Foods. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/29214

Chicago Manual of Style (16th Edition):

Uesugi, Aaron. “Mechanisms Of Inactivation And Microbial Inactivation Kinetics In The Pulsed Light Treatment Of Foods.” 2011. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/29214.

MLA Handbook (7th Edition):

Uesugi, Aaron. “Mechanisms Of Inactivation And Microbial Inactivation Kinetics In The Pulsed Light Treatment Of Foods.” 2011. Web. 09 May 2021.

Vancouver:

Uesugi A. Mechanisms Of Inactivation And Microbial Inactivation Kinetics In The Pulsed Light Treatment Of Foods. [Internet] [Doctoral dissertation]. Cornell University; 2011. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/29214.

Council of Science Editors:

Uesugi A. Mechanisms Of Inactivation And Microbial Inactivation Kinetics In The Pulsed Light Treatment Of Foods. [Doctoral Dissertation]. Cornell University; 2011. Available from: http://hdl.handle.net/1813/29214


Cornell University

24. Beno, Sarah Marie. BACILLALES INFLUENCE QUALITY AND SAFETY OF DAIRY PRODUCTS.

Degree: PhD, Food Science and Technology, 2017, Cornell University

 Bacillales, an order of Gram-positive bacteria, are commonly isolated from dairy foods and at various points along the dairy value chain. Three families of Bacillales… (more)

Subjects/Keywords: Microbiology; Food science

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APA (6th Edition):

Beno, S. M. (2017). BACILLALES INFLUENCE QUALITY AND SAFETY OF DAIRY PRODUCTS. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/59049

Chicago Manual of Style (16th Edition):

Beno, Sarah Marie. “BACILLALES INFLUENCE QUALITY AND SAFETY OF DAIRY PRODUCTS.” 2017. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/59049.

MLA Handbook (7th Edition):

Beno, Sarah Marie. “BACILLALES INFLUENCE QUALITY AND SAFETY OF DAIRY PRODUCTS.” 2017. Web. 09 May 2021.

Vancouver:

Beno SM. BACILLALES INFLUENCE QUALITY AND SAFETY OF DAIRY PRODUCTS. [Internet] [Doctoral dissertation]. Cornell University; 2017. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/59049.

Council of Science Editors:

Beno SM. BACILLALES INFLUENCE QUALITY AND SAFETY OF DAIRY PRODUCTS. [Doctoral Dissertation]. Cornell University; 2017. Available from: http://hdl.handle.net/1813/59049


Cornell University

25. Martin, Nicole Helen. DAIRY PRODUCT QUALITY - A NEW VISION FOR THE TWENTY FIRST CENTURY.

Degree: PhD, Food Science and Technology, 2018, Cornell University

 The quality of dairy products relies on the implementation of best practices from the pre-harvest environment throughout the processing and distribution chain, requiring a grass-to-glass… (more)

Subjects/Keywords: Food science; Coliforms; Dairy Quality; Post Pasteurization Contamination; Spoilage; Sporeforming Bacteria

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APA (6th Edition):

Martin, N. H. (2018). DAIRY PRODUCT QUALITY - A NEW VISION FOR THE TWENTY FIRST CENTURY. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/64894

Chicago Manual of Style (16th Edition):

Martin, Nicole Helen. “DAIRY PRODUCT QUALITY - A NEW VISION FOR THE TWENTY FIRST CENTURY.” 2018. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/64894.

MLA Handbook (7th Edition):

Martin, Nicole Helen. “DAIRY PRODUCT QUALITY - A NEW VISION FOR THE TWENTY FIRST CENTURY.” 2018. Web. 09 May 2021.

Vancouver:

Martin NH. DAIRY PRODUCT QUALITY - A NEW VISION FOR THE TWENTY FIRST CENTURY. [Internet] [Doctoral dissertation]. Cornell University; 2018. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/64894.

Council of Science Editors:

Martin NH. DAIRY PRODUCT QUALITY - A NEW VISION FOR THE TWENTY FIRST CENTURY. [Doctoral Dissertation]. Cornell University; 2018. Available from: http://hdl.handle.net/1813/64894


Cornell University

26. Usaga Barrientos, Jessie. Safety Assurance And Quality Enhancement Of Juices By The Application Of Traditional Thermal Treatments And Nonthermal Processes.

Degree: PhD, Food Science and Technology, 2014, Cornell University

 Outbreaks associated with the consumption of contaminated juices have stressed the relevance of introducing a microbial killing step during processing of these products. Nonetheless, some… (more)

Subjects/Keywords: Juices; Thermal processing; UV light processing

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APA (6th Edition):

Usaga Barrientos, J. (2014). Safety Assurance And Quality Enhancement Of Juices By The Application Of Traditional Thermal Treatments And Nonthermal Processes. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/38847

Chicago Manual of Style (16th Edition):

Usaga Barrientos, Jessie. “Safety Assurance And Quality Enhancement Of Juices By The Application Of Traditional Thermal Treatments And Nonthermal Processes.” 2014. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/38847.

MLA Handbook (7th Edition):

Usaga Barrientos, Jessie. “Safety Assurance And Quality Enhancement Of Juices By The Application Of Traditional Thermal Treatments And Nonthermal Processes.” 2014. Web. 09 May 2021.

Vancouver:

Usaga Barrientos J. Safety Assurance And Quality Enhancement Of Juices By The Application Of Traditional Thermal Treatments And Nonthermal Processes. [Internet] [Doctoral dissertation]. Cornell University; 2014. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/38847.

Council of Science Editors:

Usaga Barrientos J. Safety Assurance And Quality Enhancement Of Juices By The Application Of Traditional Thermal Treatments And Nonthermal Processes. [Doctoral Dissertation]. Cornell University; 2014. Available from: http://hdl.handle.net/1813/38847


Cornell University

27. Wang, Danhui. Electrochemical detection of bacteria for food and water safety.

Degree: PhD, Food Science and Technology, 2018, Cornell University

 Rapid and sensitive detection of bacteria is one of the key steps in assuring the microbiological safety of food and water. Electrochemical methods for bacterial… (more)

Subjects/Keywords: Food science; food safety; Electrochemical detection; Water Safety; Microbiology; Bacteria

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APA (6th Edition):

Wang, D. (2018). Electrochemical detection of bacteria for food and water safety. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/64968

Chicago Manual of Style (16th Edition):

Wang, Danhui. “Electrochemical detection of bacteria for food and water safety.” 2018. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/64968.

MLA Handbook (7th Edition):

Wang, Danhui. “Electrochemical detection of bacteria for food and water safety.” 2018. Web. 09 May 2021.

Vancouver:

Wang D. Electrochemical detection of bacteria for food and water safety. [Internet] [Doctoral dissertation]. Cornell University; 2018. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/64968.

Council of Science Editors:

Wang D. Electrochemical detection of bacteria for food and water safety. [Doctoral Dissertation]. Cornell University; 2018. Available from: http://hdl.handle.net/1813/64968


Cornell University

28. Sullivan, Genevieve Benetti. UNDERSTANDING LISTERIA DYNAMICS IN PRODUCE OPERATIONS USING THREE APPROACHES: SAMPLING, SEQUENCING, AND IN SILICO MODELING.

Degree: PhD, Food Science and Technology, 2020, Cornell University

 Listeria monocytogenes (LM) is a pathogen that is found in the natural environment which can cross-contaminate produce. There is a need for greater information on… (more)

Subjects/Keywords: agent-based modeling; environmental monitoring; food safety; Listeria; produce; whole genome sequencing

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APA (6th Edition):

Sullivan, G. B. (2020). UNDERSTANDING LISTERIA DYNAMICS IN PRODUCE OPERATIONS USING THREE APPROACHES: SAMPLING, SEQUENCING, AND IN SILICO MODELING. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/103105

Chicago Manual of Style (16th Edition):

Sullivan, Genevieve Benetti. “UNDERSTANDING LISTERIA DYNAMICS IN PRODUCE OPERATIONS USING THREE APPROACHES: SAMPLING, SEQUENCING, AND IN SILICO MODELING.” 2020. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/103105.

MLA Handbook (7th Edition):

Sullivan, Genevieve Benetti. “UNDERSTANDING LISTERIA DYNAMICS IN PRODUCE OPERATIONS USING THREE APPROACHES: SAMPLING, SEQUENCING, AND IN SILICO MODELING.” 2020. Web. 09 May 2021.

Vancouver:

Sullivan GB. UNDERSTANDING LISTERIA DYNAMICS IN PRODUCE OPERATIONS USING THREE APPROACHES: SAMPLING, SEQUENCING, AND IN SILICO MODELING. [Internet] [Doctoral dissertation]. Cornell University; 2020. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/103105.

Council of Science Editors:

Sullivan GB. UNDERSTANDING LISTERIA DYNAMICS IN PRODUCE OPERATIONS USING THREE APPROACHES: SAMPLING, SEQUENCING, AND IN SILICO MODELING. [Doctoral Dissertation]. Cornell University; 2020. Available from: http://hdl.handle.net/1813/103105


Cornell University

29. Duong, Michelle Minh. ENGINEERING AND OPTIMIZING FUNCTIONALIZED T4 BACTERIOPHAGE FOR DIAGNOSTIC AND THERAPEUTIC APPLICATIONS.

Degree: PhD, Food Science and Technology, 2020, Cornell University

 Food and waterborne pathogens are the leading causes of illnesses worldwide. However, the current protocols for pathogen detection are expensive and time consuming. Bacteriophages (phages)… (more)

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APA (6th Edition):

Duong, M. M. (2020). ENGINEERING AND OPTIMIZING FUNCTIONALIZED T4 BACTERIOPHAGE FOR DIAGNOSTIC AND THERAPEUTIC APPLICATIONS. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/103454

Chicago Manual of Style (16th Edition):

Duong, Michelle Minh. “ENGINEERING AND OPTIMIZING FUNCTIONALIZED T4 BACTERIOPHAGE FOR DIAGNOSTIC AND THERAPEUTIC APPLICATIONS.” 2020. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/103454.

MLA Handbook (7th Edition):

Duong, Michelle Minh. “ENGINEERING AND OPTIMIZING FUNCTIONALIZED T4 BACTERIOPHAGE FOR DIAGNOSTIC AND THERAPEUTIC APPLICATIONS.” 2020. Web. 09 May 2021.

Vancouver:

Duong MM. ENGINEERING AND OPTIMIZING FUNCTIONALIZED T4 BACTERIOPHAGE FOR DIAGNOSTIC AND THERAPEUTIC APPLICATIONS. [Internet] [Doctoral dissertation]. Cornell University; 2020. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/103454.

Council of Science Editors:

Duong MM. ENGINEERING AND OPTIMIZING FUNCTIONALIZED T4 BACTERIOPHAGE FOR DIAGNOSTIC AND THERAPEUTIC APPLICATIONS. [Doctoral Dissertation]. Cornell University; 2020. Available from: http://hdl.handle.net/1813/103454


Cornell University

30. Harrand, Anna Sophia Sophia. NATURE VERSUS NURTURE ASSESSING THE IMPACT OF GENOTYPE VERSUS PHENOTYPE UNDER ENVIRONMENTAL STRESSES IN FOODBORNE PATHOGENS.

Degree: PhD, Food Science and Technology, 2020, Cornell University

 The landscape of food microbial safety has changed dramatically in the genomic era. Modern sequencing technologies are more precise and provide higher resolutions of bacterial… (more)

Subjects/Keywords: Escherichia coli; Food Safety; Listeria monocytogenes; Produce Safety; Salmonella enterica; Whole genome sequencing

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APA (6th Edition):

Harrand, A. S. S. (2020). NATURE VERSUS NURTURE ASSESSING THE IMPACT OF GENOTYPE VERSUS PHENOTYPE UNDER ENVIRONMENTAL STRESSES IN FOODBORNE PATHOGENS. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/103440

Chicago Manual of Style (16th Edition):

Harrand, Anna Sophia Sophia. “NATURE VERSUS NURTURE ASSESSING THE IMPACT OF GENOTYPE VERSUS PHENOTYPE UNDER ENVIRONMENTAL STRESSES IN FOODBORNE PATHOGENS.” 2020. Doctoral Dissertation, Cornell University. Accessed May 09, 2021. http://hdl.handle.net/1813/103440.

MLA Handbook (7th Edition):

Harrand, Anna Sophia Sophia. “NATURE VERSUS NURTURE ASSESSING THE IMPACT OF GENOTYPE VERSUS PHENOTYPE UNDER ENVIRONMENTAL STRESSES IN FOODBORNE PATHOGENS.” 2020. Web. 09 May 2021.

Vancouver:

Harrand ASS. NATURE VERSUS NURTURE ASSESSING THE IMPACT OF GENOTYPE VERSUS PHENOTYPE UNDER ENVIRONMENTAL STRESSES IN FOODBORNE PATHOGENS. [Internet] [Doctoral dissertation]. Cornell University; 2020. [cited 2021 May 09]. Available from: http://hdl.handle.net/1813/103440.

Council of Science Editors:

Harrand ASS. NATURE VERSUS NURTURE ASSESSING THE IMPACT OF GENOTYPE VERSUS PHENOTYPE UNDER ENVIRONMENTAL STRESSES IN FOODBORNE PATHOGENS. [Doctoral Dissertation]. Cornell University; 2020. Available from: http://hdl.handle.net/1813/103440

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