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You searched for +publisher:"Mississippi State University" +contributor:("Juan L. Silva"). Showing records 1 – 30 of 43 total matches.

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Mississippi State University

1. Carter, Demarcus Rashad. Development and optimization of a rapid assay kit for the detection of Vibrio cholerae in bivalves.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2014, Mississippi State University

  A rapid assay kit for Vibrio cholerae (Vc) was developed to detect and quantify Vc cells in oyster samples within 24 h. The kit,… (more)

Subjects/Keywords: rapid assay; bivalves; oysters; cholera; vibrio cholerae

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APA (6th Edition):

Carter, D. R. (2014). Development and optimization of a rapid assay kit for the detection of Vibrio cholerae in bivalves. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10312014-144359/ ;

Chicago Manual of Style (16th Edition):

Carter, Demarcus Rashad. “Development and optimization of a rapid assay kit for the detection of Vibrio cholerae in bivalves.” 2014. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10312014-144359/ ;.

MLA Handbook (7th Edition):

Carter, Demarcus Rashad. “Development and optimization of a rapid assay kit for the detection of Vibrio cholerae in bivalves.” 2014. Web. 05 Dec 2020.

Vancouver:

Carter DR. Development and optimization of a rapid assay kit for the detection of Vibrio cholerae in bivalves. [Internet] [Masters thesis]. Mississippi State University; 2014. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10312014-144359/ ;.

Council of Science Editors:

Carter DR. Development and optimization of a rapid assay kit for the detection of Vibrio cholerae in bivalves. [Masters Thesis]. Mississippi State University; 2014. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10312014-144359/ ;


Mississippi State University

2. Mohammadi-Aragh, Maryam Kate. Evaluation of urea hydrolysis as a biomarker for detecting pathogenic <I>Vibrio parahaemolyticus</I> in clinical isolates and raw oysters.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2016, Mississippi State University

  <I>Vibrio parahaemolyticus</I> (Vp) infection is commonly caused by the consumption of raw or undercooked shellfish. Raw oysters are associated with most Vp outbreaks. Pathogenic… (more)

Subjects/Keywords: hemolysis; trh; tdh; urease; food safety; Vibrio parahaemolyticus

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APA (6th Edition):

Mohammadi-Aragh, M. K. (2016). Evaluation of urea hydrolysis as a biomarker for detecting pathogenic <I>Vibrio parahaemolyticus</I> in clinical isolates and raw oysters. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10212016-105706/ ;

Chicago Manual of Style (16th Edition):

Mohammadi-Aragh, Maryam Kate. “Evaluation of urea hydrolysis as a biomarker for detecting pathogenic <I>Vibrio parahaemolyticus</I> in clinical isolates and raw oysters.” 2016. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10212016-105706/ ;.

MLA Handbook (7th Edition):

Mohammadi-Aragh, Maryam Kate. “Evaluation of urea hydrolysis as a biomarker for detecting pathogenic <I>Vibrio parahaemolyticus</I> in clinical isolates and raw oysters.” 2016. Web. 05 Dec 2020.

Vancouver:

Mohammadi-Aragh MK. Evaluation of urea hydrolysis as a biomarker for detecting pathogenic <I>Vibrio parahaemolyticus</I> in clinical isolates and raw oysters. [Internet] [Masters thesis]. Mississippi State University; 2016. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10212016-105706/ ;.

Council of Science Editors:

Mohammadi-Aragh MK. Evaluation of urea hydrolysis as a biomarker for detecting pathogenic <I>Vibrio parahaemolyticus</I> in clinical isolates and raw oysters. [Masters Thesis]. Mississippi State University; 2016. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10212016-105706/ ;


Mississippi State University

3. Butler, James Leland. Utilization of buffered vinegar to inhibit the growth of Listeria monocytogenes on marinated-cooked chicken breast.

Degree: MS, Agriculture and Life Sciences, College of, 2017, Mississippi State University

  The objective of this study was to evaluate the efficacy of buffered vinegar in a marinade solution on inhibiting <i>Listeria monocytogenes</i> growth on cooked… (more)

Subjects/Keywords: buffered vinegar; chicken breast; Listeria monocytogenes

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APA (6th Edition):

Butler, J. L. (2017). Utilization of buffered vinegar to inhibit the growth of Listeria monocytogenes on marinated-cooked chicken breast. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03172017-152713/ ;

Chicago Manual of Style (16th Edition):

Butler, James Leland. “Utilization of buffered vinegar to inhibit the growth of Listeria monocytogenes on marinated-cooked chicken breast.” 2017. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03172017-152713/ ;.

MLA Handbook (7th Edition):

Butler, James Leland. “Utilization of buffered vinegar to inhibit the growth of Listeria monocytogenes on marinated-cooked chicken breast.” 2017. Web. 05 Dec 2020.

Vancouver:

Butler JL. Utilization of buffered vinegar to inhibit the growth of Listeria monocytogenes on marinated-cooked chicken breast. [Internet] [Masters thesis]. Mississippi State University; 2017. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03172017-152713/ ;.

Council of Science Editors:

Butler JL. Utilization of buffered vinegar to inhibit the growth of Listeria monocytogenes on marinated-cooked chicken breast. [Masters Thesis]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03172017-152713/ ;


Mississippi State University

4. Lopez, Keyla. EFFECT OF STRAIN CROSS, GENDER, AND SODIUM CHLORIDE CONCENTRATIONS ON BROILER MEAT QUALITY.

Degree: MS, Poultry Science, 2011, Mississippi State University

  Effects of gender and strain cross on carcass characteristics, meat quality and sensory acceptability were studied. Strains consisted of a commercially available strain (Strain… (more)

Subjects/Keywords: sodium chloride; marination; broiler strain; breast meat

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APA (6th Edition):

Lopez, K. (2011). EFFECT OF STRAIN CROSS, GENDER, AND SODIUM CHLORIDE CONCENTRATIONS ON BROILER MEAT QUALITY. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06202011-144032/ ;

Chicago Manual of Style (16th Edition):

Lopez, Keyla. “EFFECT OF STRAIN CROSS, GENDER, AND SODIUM CHLORIDE CONCENTRATIONS ON BROILER MEAT QUALITY.” 2011. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06202011-144032/ ;.

MLA Handbook (7th Edition):

Lopez, Keyla. “EFFECT OF STRAIN CROSS, GENDER, AND SODIUM CHLORIDE CONCENTRATIONS ON BROILER MEAT QUALITY.” 2011. Web. 05 Dec 2020.

Vancouver:

Lopez K. EFFECT OF STRAIN CROSS, GENDER, AND SODIUM CHLORIDE CONCENTRATIONS ON BROILER MEAT QUALITY. [Internet] [Masters thesis]. Mississippi State University; 2011. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06202011-144032/ ;.

Council of Science Editors:

Lopez K. EFFECT OF STRAIN CROSS, GENDER, AND SODIUM CHLORIDE CONCENTRATIONS ON BROILER MEAT QUALITY. [Masters Thesis]. Mississippi State University; 2011. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06202011-144032/ ;


Mississippi State University

5. Jangam, Priyanka Mahesh. Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

  A set of 37 strains including 13 serotypes of <I>Listeria monocytogenes</i> (<i>Lm</i>) were analyzed for heat tolerance at 60°C for 10 min and further… (more)

Subjects/Keywords: serotypes; heat-stress adaptation; heat tolerance; Listeria monocytogenes; stability of heat-stress adaptation

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APA (6th Edition):

Jangam, P. M. (2013). Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-05312013-092252/ ;

Chicago Manual of Style (16th Edition):

Jangam, Priyanka Mahesh. “Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains.” 2013. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-05312013-092252/ ;.

MLA Handbook (7th Edition):

Jangam, Priyanka Mahesh. “Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains.” 2013. Web. 05 Dec 2020.

Vancouver:

Jangam PM. Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-05312013-092252/ ;.

Council of Science Editors:

Jangam PM. Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-05312013-092252/ ;


Mississippi State University

6. Lancaster, Shiloh Quintana. Dietary fiber education for diverticular disease and hospital readmission rates.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2015, Mississippi State University

  Hospital readmission rates are being used to indicate quality of care by healthcare facilities in recent years. Increase in incidence and hospitalizations of patients… (more)

Subjects/Keywords: Diverticular disease; high fiber diet education; readmission

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APA (6th Edition):

Lancaster, S. Q. (2015). Dietary fiber education for diverticular disease and hospital readmission rates. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03312015-095738/ ;

Chicago Manual of Style (16th Edition):

Lancaster, Shiloh Quintana. “Dietary fiber education for diverticular disease and hospital readmission rates.” 2015. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03312015-095738/ ;.

MLA Handbook (7th Edition):

Lancaster, Shiloh Quintana. “Dietary fiber education for diverticular disease and hospital readmission rates.” 2015. Web. 05 Dec 2020.

Vancouver:

Lancaster SQ. Dietary fiber education for diverticular disease and hospital readmission rates. [Internet] [Masters thesis]. Mississippi State University; 2015. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03312015-095738/ ;.

Council of Science Editors:

Lancaster SQ. Dietary fiber education for diverticular disease and hospital readmission rates. [Masters Thesis]. Mississippi State University; 2015. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03312015-095738/ ;


Mississippi State University

7. Saha, Tripti. Effect of rooting media, cultivars and genotype on the propagation of blueberry.

Degree: MS, Plant and Soil Sciences, 2016, Mississippi State University

 The objectives of this research were to study: 1) the effects of five different propagation media containing composted materials on the rooting of semi hardwood… (more)

Subjects/Keywords: propagation; rooting media; blueberry

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APA (6th Edition):

Saha, T. (2016). Effect of rooting media, cultivars and genotype on the propagation of blueberry. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06192016-155943/ ;

Chicago Manual of Style (16th Edition):

Saha, Tripti. “Effect of rooting media, cultivars and genotype on the propagation of blueberry.” 2016. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06192016-155943/ ;.

MLA Handbook (7th Edition):

Saha, Tripti. “Effect of rooting media, cultivars and genotype on the propagation of blueberry.” 2016. Web. 05 Dec 2020.

Vancouver:

Saha T. Effect of rooting media, cultivars and genotype on the propagation of blueberry. [Internet] [Masters thesis]. Mississippi State University; 2016. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06192016-155943/ ;.

Council of Science Editors:

Saha T. Effect of rooting media, cultivars and genotype on the propagation of blueberry. [Masters Thesis]. Mississippi State University; 2016. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06192016-155943/ ;


Mississippi State University

8. Gu, Qian. DEVELOPMENT OF AN INNOVATIVE DETECTION TECHNOLOGY FOR ESCHERICHIA COLI O157:H7.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2012, Mississippi State University

  <i>Escherichia coli</i> O157:H7 detection in food is conducted mainly by DNA/PCR, immunoassay or conventional methods. However, all the methods require multiple incubation steps. Antibiotic… (more)

Subjects/Keywords: 24h rapid detection; false positive; Escherichia coli O157:H7

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APA (6th Edition):

Gu, Q. (2012). DEVELOPMENT OF AN INNOVATIVE DETECTION TECHNOLOGY FOR ESCHERICHIA COLI O157:H7. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-04012012-115830/ ;

Chicago Manual of Style (16th Edition):

Gu, Qian. “DEVELOPMENT OF AN INNOVATIVE DETECTION TECHNOLOGY FOR ESCHERICHIA COLI O157:H7.” 2012. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04012012-115830/ ;.

MLA Handbook (7th Edition):

Gu, Qian. “DEVELOPMENT OF AN INNOVATIVE DETECTION TECHNOLOGY FOR ESCHERICHIA COLI O157:H7.” 2012. Web. 05 Dec 2020.

Vancouver:

Gu Q. DEVELOPMENT OF AN INNOVATIVE DETECTION TECHNOLOGY FOR ESCHERICHIA COLI O157:H7. [Internet] [Masters thesis]. Mississippi State University; 2012. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04012012-115830/ ;.

Council of Science Editors:

Gu Q. DEVELOPMENT OF AN INNOVATIVE DETECTION TECHNOLOGY FOR ESCHERICHIA COLI O157:H7. [Masters Thesis]. Mississippi State University; 2012. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04012012-115830/ ;


Mississippi State University

9. Abdallah Ruiz, Angelica María. Growth and survival of <i>Salmonella</i> spp., microbial indicators and the sensory and color properties of catfish fillets subjected to slush-ice chilling.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2018, Mississippi State University

 Slush-ice chilling has been applied to catfish fillets by processors for several years. However, little is known about the effect of this system on fillets… (more)

Subjects/Keywords: slush ice; Salmonella

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APA (6th Edition):

Abdallah Ruiz, A. M. (2018). Growth and survival of <i>Salmonella</i> spp., microbial indicators and the sensory and color properties of catfish fillets subjected to slush-ice chilling. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06272018-085556/ ;

Chicago Manual of Style (16th Edition):

Abdallah Ruiz, Angelica María. “Growth and survival of <i>Salmonella</i> spp., microbial indicators and the sensory and color properties of catfish fillets subjected to slush-ice chilling.” 2018. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06272018-085556/ ;.

MLA Handbook (7th Edition):

Abdallah Ruiz, Angelica María. “Growth and survival of <i>Salmonella</i> spp., microbial indicators and the sensory and color properties of catfish fillets subjected to slush-ice chilling.” 2018. Web. 05 Dec 2020.

Vancouver:

Abdallah Ruiz AM. Growth and survival of <i>Salmonella</i> spp., microbial indicators and the sensory and color properties of catfish fillets subjected to slush-ice chilling. [Internet] [Masters thesis]. Mississippi State University; 2018. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06272018-085556/ ;.

Council of Science Editors:

Abdallah Ruiz AM. Growth and survival of <i>Salmonella</i> spp., microbial indicators and the sensory and color properties of catfish fillets subjected to slush-ice chilling. [Masters Thesis]. Mississippi State University; 2018. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06272018-085556/ ;


Mississippi State University

10. Woodyard, Adam Michael. FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2011, Mississippi State University

  Celiac disease is characterized by an allergic reaction to gluten that causes inflammation of the small intestine and can lead to malabsorption and malnutrition.… (more)

Subjects/Keywords: gluten-free; flax; sensory analysis; alpha-linolenic acid; celiac disease

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APA (6th Edition):

Woodyard, A. M. (2011). FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;

Chicago Manual of Style (16th Edition):

Woodyard, Adam Michael. “FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX.” 2011. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;.

MLA Handbook (7th Edition):

Woodyard, Adam Michael. “FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX.” 2011. Web. 05 Dec 2020.

Vancouver:

Woodyard AM. FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX. [Internet] [Masters thesis]. Mississippi State University; 2011. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;.

Council of Science Editors:

Woodyard AM. FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX. [Masters Thesis]. Mississippi State University; 2011. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;


Mississippi State University

11. Zhang, Yin. Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

  Hydrolysis of casein using chymotrypsin results in the formation of polypeptides (CH) with a hydrophobic aromatic amino acid on one end of the chain… (more)

Subjects/Keywords: antimicrobial agent; antioxidant; whey protein; casein hydrolyzate

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APA (6th Edition):

Zhang, Y. (2013). Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07082013-121825/ ;

Chicago Manual of Style (16th Edition):

Zhang, Yin. “Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings.” 2013. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07082013-121825/ ;.

MLA Handbook (7th Edition):

Zhang, Yin. “Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings.” 2013. Web. 05 Dec 2020.

Vancouver:

Zhang Y. Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07082013-121825/ ;.

Council of Science Editors:

Zhang Y. Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07082013-121825/ ;


Mississippi State University

12. Radhakrishnan, Vijayakumar. The effects of low atmospheric pressure and electrical stunning on the instrumental and sensory quality of broiler breast meat deboned at 45 minutes and 4 hours postmortem.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

  Low Atmospheric Pressure Stunning (LAPS) has recently become available to the broiler industry. Therefore, research was conducted to determine the effect of stunning method… (more)

Subjects/Keywords: consumer acceptability; meat quality; broiler meat; electrical stunning; low atmospheric pressure stunning

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APA (6th Edition):

Radhakrishnan, V. (2013). The effects of low atmospheric pressure and electrical stunning on the instrumental and sensory quality of broiler breast meat deboned at 45 minutes and 4 hours postmortem. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-185838/ ;

Chicago Manual of Style (16th Edition):

Radhakrishnan, Vijayakumar. “The effects of low atmospheric pressure and electrical stunning on the instrumental and sensory quality of broiler breast meat deboned at 45 minutes and 4 hours postmortem.” 2013. Doctoral Dissertation, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-185838/ ;.

MLA Handbook (7th Edition):

Radhakrishnan, Vijayakumar. “The effects of low atmospheric pressure and electrical stunning on the instrumental and sensory quality of broiler breast meat deboned at 45 minutes and 4 hours postmortem.” 2013. Web. 05 Dec 2020.

Vancouver:

Radhakrishnan V. The effects of low atmospheric pressure and electrical stunning on the instrumental and sensory quality of broiler breast meat deboned at 45 minutes and 4 hours postmortem. [Internet] [Doctoral dissertation]. Mississippi State University; 2013. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-185838/ ;.

Council of Science Editors:

Radhakrishnan V. The effects of low atmospheric pressure and electrical stunning on the instrumental and sensory quality of broiler breast meat deboned at 45 minutes and 4 hours postmortem. [Doctoral Dissertation]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-185838/ ;


Mississippi State University

13. Desai, Monil Ajitbhai. Application of proteomics in understanding pale soft and exudative condition in broiler breast meat.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2015, Mississippi State University

  This experiment was conducted to determine the differences in meat quality (cooking loss and shear force), descriptive sensory characteristics, consumer acceptance, and whole muscle… (more)

Subjects/Keywords: pH; color; broiler; proteomics; pale soft exudative

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APA (6th Edition):

Desai, M. A. (2015). Application of proteomics in understanding pale soft and exudative condition in broiler breast meat. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-09152015-155439/ ;

Chicago Manual of Style (16th Edition):

Desai, Monil Ajitbhai. “Application of proteomics in understanding pale soft and exudative condition in broiler breast meat.” 2015. Doctoral Dissertation, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-09152015-155439/ ;.

MLA Handbook (7th Edition):

Desai, Monil Ajitbhai. “Application of proteomics in understanding pale soft and exudative condition in broiler breast meat.” 2015. Web. 05 Dec 2020.

Vancouver:

Desai MA. Application of proteomics in understanding pale soft and exudative condition in broiler breast meat. [Internet] [Doctoral dissertation]. Mississippi State University; 2015. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-09152015-155439/ ;.

Council of Science Editors:

Desai MA. Application of proteomics in understanding pale soft and exudative condition in broiler breast meat. [Doctoral Dissertation]. Mississippi State University; 2015. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-09152015-155439/ ;


Mississippi State University

14. Bonilla-Bird, Nestor Javier. Morphological and physiological characterization of sweetpotato roots after skinning.

Degree: PhD, Plant and Soil Sciences, 2015, Mississippi State University

  Sweetpotato is an important staple crop, and a supplementary source of nutrients; minerals, carbohydrates, and vitamins, for the food industry. Quality of sweetpotatoes depends… (more)

Subjects/Keywords: skinning storage roots; skin toughness; lignin determination

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APA (6th Edition):

Bonilla-Bird, N. J. (2015). Morphological and physiological characterization of sweetpotato roots after skinning. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292015-175733/ ;

Chicago Manual of Style (16th Edition):

Bonilla-Bird, Nestor Javier. “Morphological and physiological characterization of sweetpotato roots after skinning.” 2015. Doctoral Dissertation, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292015-175733/ ;.

MLA Handbook (7th Edition):

Bonilla-Bird, Nestor Javier. “Morphological and physiological characterization of sweetpotato roots after skinning.” 2015. Web. 05 Dec 2020.

Vancouver:

Bonilla-Bird NJ. Morphological and physiological characterization of sweetpotato roots after skinning. [Internet] [Doctoral dissertation]. Mississippi State University; 2015. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292015-175733/ ;.

Council of Science Editors:

Bonilla-Bird NJ. Morphological and physiological characterization of sweetpotato roots after skinning. [Doctoral Dissertation]. Mississippi State University; 2015. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292015-175733/ ;


Mississippi State University

15. Liao, Yu-chen. Identification of purpurogallin in brewed beverages and effect of roasting on antioxidant activity and phenolic compounds in coffees.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2015, Mississippi State University

  Coffee contains many antioxidants including purpurogallin, which is a hydrophobic phenolic antioxidant that is difficult to measure with reported methods. A method combining solid-phase… (more)

Subjects/Keywords: quinic acid; antioxidant; chlorogenic acid; tea; SPE; roasting; coffee; cocoa; brewed beverages; caffeic acid; shikimic acid; gallic acid; pyrogallol; purpurogallin

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APA (6th Edition):

Liao, Y. (2015). Identification of purpurogallin in brewed beverages and effect of roasting on antioxidant activity and phenolic compounds in coffees. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07272015-120432/ ;

Chicago Manual of Style (16th Edition):

Liao, Yu-chen. “Identification of purpurogallin in brewed beverages and effect of roasting on antioxidant activity and phenolic compounds in coffees.” 2015. Doctoral Dissertation, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07272015-120432/ ;.

MLA Handbook (7th Edition):

Liao, Yu-chen. “Identification of purpurogallin in brewed beverages and effect of roasting on antioxidant activity and phenolic compounds in coffees.” 2015. Web. 05 Dec 2020.

Vancouver:

Liao Y. Identification of purpurogallin in brewed beverages and effect of roasting on antioxidant activity and phenolic compounds in coffees. [Internet] [Doctoral dissertation]. Mississippi State University; 2015. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07272015-120432/ ;.

Council of Science Editors:

Liao Y. Identification of purpurogallin in brewed beverages and effect of roasting on antioxidant activity and phenolic compounds in coffees. [Doctoral Dissertation]. Mississippi State University; 2015. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07272015-120432/ ;


Mississippi State University

16. Siberio-Perez, Lurdes G. Incidence of <i>Salmonella</i> spp. in farming environments and food facilities by improved detection.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2017, Mississippi State University

  Environmental samples from food processing facilities and production (farms) were taken and analyzed for the presence of indicator organisms and <i>Salmonella spp</i>. on food… (more)

Subjects/Keywords: Salmonella; food processing; indicator organisms; Environmental monitoring; PFGE

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APA (6th Edition):

Siberio-Perez, L. G. (2017). Incidence of <i>Salmonella</i> spp. in farming environments and food facilities by improved detection. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06222017-134350/ ;

Chicago Manual of Style (16th Edition):

Siberio-Perez, Lurdes G. “Incidence of <i>Salmonella</i> spp. in farming environments and food facilities by improved detection.” 2017. Doctoral Dissertation, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06222017-134350/ ;.

MLA Handbook (7th Edition):

Siberio-Perez, Lurdes G. “Incidence of <i>Salmonella</i> spp. in farming environments and food facilities by improved detection.” 2017. Web. 05 Dec 2020.

Vancouver:

Siberio-Perez LG. Incidence of <i>Salmonella</i> spp. in farming environments and food facilities by improved detection. [Internet] [Doctoral dissertation]. Mississippi State University; 2017. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06222017-134350/ ;.

Council of Science Editors:

Siberio-Perez LG. Incidence of <i>Salmonella</i> spp. in farming environments and food facilities by improved detection. [Doctoral Dissertation]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06222017-134350/ ;


Mississippi State University

17. Hendrix, Jasmine Deneen. The effect of controlling temperature and relative humidity on Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams treated in food grade ingredient infused nets.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2017, Mississippi State University

  Since methyl bromide is an ozone depleting substance, there is a significant need to find effective alternative compounds to control mite infestations on dry… (more)

Subjects/Keywords: temperature; relative humidity; mite reproduction; Tyrophagus putrescentiae; dry cured ham

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APA (6th Edition):

Hendrix, J. D. (2017). The effect of controlling temperature and relative humidity on Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams treated in food grade ingredient infused nets. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10202017-105953/ ;

Chicago Manual of Style (16th Edition):

Hendrix, Jasmine Deneen. “The effect of controlling temperature and relative humidity on Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams treated in food grade ingredient infused nets.” 2017. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10202017-105953/ ;.

MLA Handbook (7th Edition):

Hendrix, Jasmine Deneen. “The effect of controlling temperature and relative humidity on Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams treated in food grade ingredient infused nets.” 2017. Web. 05 Dec 2020.

Vancouver:

Hendrix JD. The effect of controlling temperature and relative humidity on Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams treated in food grade ingredient infused nets. [Internet] [Masters thesis]. Mississippi State University; 2017. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10202017-105953/ ;.

Council of Science Editors:

Hendrix JD. The effect of controlling temperature and relative humidity on Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams treated in food grade ingredient infused nets. [Masters Thesis]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10202017-105953/ ;


Mississippi State University

18. Chen, Weiwei. ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF MUSCADINE (<i>VITIS ROTUNDIFOLIA</i> MICHX) EXTRACTS AS INFLUENCED BY SOLVENT EXTRACTION METHODS AND CULTIVARS.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2011, Mississippi State University

  Muscadine seeds from three cultivars (Carlos, Noble and Ison) were processed by 100% v:v methanol, 95% v:v ethanol and 70% v:v acetone. The acetone… (more)

Subjects/Keywords: cultivar; solvent extraction; antioxidant; antimicrobial; muscadine

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APA (6th Edition):

Chen, W. (2011). ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF MUSCADINE (<i>VITIS ROTUNDIFOLIA</i> MICHX) EXTRACTS AS INFLUENCED BY SOLVENT EXTRACTION METHODS AND CULTIVARS. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07072011-105720/ ;

Chicago Manual of Style (16th Edition):

Chen, Weiwei. “ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF MUSCADINE (<i>VITIS ROTUNDIFOLIA</i> MICHX) EXTRACTS AS INFLUENCED BY SOLVENT EXTRACTION METHODS AND CULTIVARS.” 2011. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07072011-105720/ ;.

MLA Handbook (7th Edition):

Chen, Weiwei. “ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF MUSCADINE (<i>VITIS ROTUNDIFOLIA</i> MICHX) EXTRACTS AS INFLUENCED BY SOLVENT EXTRACTION METHODS AND CULTIVARS.” 2011. Web. 05 Dec 2020.

Vancouver:

Chen W. ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF MUSCADINE (<i>VITIS ROTUNDIFOLIA</i> MICHX) EXTRACTS AS INFLUENCED BY SOLVENT EXTRACTION METHODS AND CULTIVARS. [Internet] [Masters thesis]. Mississippi State University; 2011. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07072011-105720/ ;.

Council of Science Editors:

Chen W. ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF MUSCADINE (<i>VITIS ROTUNDIFOLIA</i> MICHX) EXTRACTS AS INFLUENCED BY SOLVENT EXTRACTION METHODS AND CULTIVARS. [Masters Thesis]. Mississippi State University; 2011. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07072011-105720/ ;


Mississippi State University

19. Oladunjoye, Ademola. CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2012, Mississippi State University

  <i>Salmonella</i> is often associated with retail poultry products. Our research evaluated the effect of temperature on the biofilm formation by <i>Salmonella</i> spp. and the… (more)

Subjects/Keywords: Salmonella; Essential oil; Cavarcrol; Lauric arginate.

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APA (6th Edition):

Oladunjoye, A. (2012). CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03072012-005555/ ;

Chicago Manual of Style (16th Edition):

Oladunjoye, Ademola. “CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL.” 2012. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03072012-005555/ ;.

MLA Handbook (7th Edition):

Oladunjoye, Ademola. “CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL.” 2012. Web. 05 Dec 2020.

Vancouver:

Oladunjoye A. CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL. [Internet] [Masters thesis]. Mississippi State University; 2012. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03072012-005555/ ;.

Council of Science Editors:

Oladunjoye A. CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL. [Masters Thesis]. Mississippi State University; 2012. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03072012-005555/ ;


Mississippi State University

20. Weerasinghe, Sashie. Use of whey-based edible coatings as antioxidative and antimicrobial agents.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2012, Mississippi State University

  Edam and Cheddar whey were thermized (T) for different time periods (530 min) at 70 degrees Celsius, vacuum evaporated, and spray dried to obtain… (more)

Subjects/Keywords: catfish fillets; thermization; whey coating; oxidation; shelf-life; cubed steak; pork loin; glucomannan

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APA (6th Edition):

Weerasinghe, S. (2012). Use of whey-based edible coatings as antioxidative and antimicrobial agents. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232012-132127/ ;

Chicago Manual of Style (16th Edition):

Weerasinghe, Sashie. “Use of whey-based edible coatings as antioxidative and antimicrobial agents.” 2012. Doctoral Dissertation, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232012-132127/ ;.

MLA Handbook (7th Edition):

Weerasinghe, Sashie. “Use of whey-based edible coatings as antioxidative and antimicrobial agents.” 2012. Web. 05 Dec 2020.

Vancouver:

Weerasinghe S. Use of whey-based edible coatings as antioxidative and antimicrobial agents. [Internet] [Doctoral dissertation]. Mississippi State University; 2012. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232012-132127/ ;.

Council of Science Editors:

Weerasinghe S. Use of whey-based edible coatings as antioxidative and antimicrobial agents. [Doctoral Dissertation]. Mississippi State University; 2012. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232012-132127/ ;


Mississippi State University

21. Kumari, Shweta. Determination of physicochemical and sensory properties of kudzu (Pueraria lobata) and potato starch in beef patties, and thermal stability of kudzu root extract isoflavones in beef patties.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2012, Mississippi State University

  Kudzu (<i>Pueraria lobata</i>) plant is an edible leguminous vine. This study focused on the utilization of kudzu starch and kudzu root extract in beef… (more)

Subjects/Keywords: isoflavones; beef patties; kudzu root extract; Kudzu root starch

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APA (6th Edition):

Kumari, S. (2012). Determination of physicochemical and sensory properties of kudzu (Pueraria lobata) and potato starch in beef patties, and thermal stability of kudzu root extract isoflavones in beef patties. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10112012-150414/ ;

Chicago Manual of Style (16th Edition):

Kumari, Shweta. “Determination of physicochemical and sensory properties of kudzu (Pueraria lobata) and potato starch in beef patties, and thermal stability of kudzu root extract isoflavones in beef patties.” 2012. Doctoral Dissertation, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10112012-150414/ ;.

MLA Handbook (7th Edition):

Kumari, Shweta. “Determination of physicochemical and sensory properties of kudzu (Pueraria lobata) and potato starch in beef patties, and thermal stability of kudzu root extract isoflavones in beef patties.” 2012. Web. 05 Dec 2020.

Vancouver:

Kumari S. Determination of physicochemical and sensory properties of kudzu (Pueraria lobata) and potato starch in beef patties, and thermal stability of kudzu root extract isoflavones in beef patties. [Internet] [Doctoral dissertation]. Mississippi State University; 2012. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10112012-150414/ ;.

Council of Science Editors:

Kumari S. Determination of physicochemical and sensory properties of kudzu (Pueraria lobata) and potato starch in beef patties, and thermal stability of kudzu root extract isoflavones in beef patties. [Doctoral Dissertation]. Mississippi State University; 2012. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10112012-150414/ ;


Mississippi State University

22. Arroyo-Llantin, Norman Noriel. Isolation, antibiotic resistance and clonal similarities of Salmonella spp. in catfish and processing facilities.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

  <i>Salmonella</i> spp. is a human pathogen that has been reported in catfish, but with conflicting results. <i>Salmonella</i> spp. was isolated from live catfish, catfish… (more)

Subjects/Keywords: antibiotic resisatnce; clonal similarities; Salmonella

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APA (6th Edition):

Arroyo-Llantin, N. N. (2013). Isolation, antibiotic resistance and clonal similarities of Salmonella spp. in catfish and processing facilities. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-02092013-101239/ ;

Chicago Manual of Style (16th Edition):

Arroyo-Llantin, Norman Noriel. “Isolation, antibiotic resistance and clonal similarities of Salmonella spp. in catfish and processing facilities.” 2013. Doctoral Dissertation, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-02092013-101239/ ;.

MLA Handbook (7th Edition):

Arroyo-Llantin, Norman Noriel. “Isolation, antibiotic resistance and clonal similarities of Salmonella spp. in catfish and processing facilities.” 2013. Web. 05 Dec 2020.

Vancouver:

Arroyo-Llantin NN. Isolation, antibiotic resistance and clonal similarities of Salmonella spp. in catfish and processing facilities. [Internet] [Doctoral dissertation]. Mississippi State University; 2013. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-02092013-101239/ ;.

Council of Science Editors:

Arroyo-Llantin NN. Isolation, antibiotic resistance and clonal similarities of Salmonella spp. in catfish and processing facilities. [Doctoral Dissertation]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-02092013-101239/ ;

23. Mousa, Abdulfatah Daw. Effect of hand pinching, dikegulac-sodium, and gibberellic acid on chile pepper (capsicum annuum).

Degree: MS, Plant and Soil Sciences, 2012, Mississippi State University

  Hand Pinching increased branching and fruit yield. At first harvest dikegulac-sodium at 50 ppm increased fruit yield compared to the control. However, dikegulac sodium… (more)

Subjects/Keywords: handpinching; dikgulac-sodium; gibberellic acid

State University during spring and summer 2011. Seeds of (NM 6-4), chile pepper were… …conducted in the research greenhouse of the Department of Plant and Soil Sciences, Mississippi… 

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APA (6th Edition):

Mousa, A. D. (2012). Effect of hand pinching, dikegulac-sodium, and gibberellic acid on chile pepper (capsicum annuum). (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-08032012-130315/ ;

Chicago Manual of Style (16th Edition):

Mousa, Abdulfatah Daw. “Effect of hand pinching, dikegulac-sodium, and gibberellic acid on chile pepper (capsicum annuum).” 2012. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-08032012-130315/ ;.

MLA Handbook (7th Edition):

Mousa, Abdulfatah Daw. “Effect of hand pinching, dikegulac-sodium, and gibberellic acid on chile pepper (capsicum annuum).” 2012. Web. 05 Dec 2020.

Vancouver:

Mousa AD. Effect of hand pinching, dikegulac-sodium, and gibberellic acid on chile pepper (capsicum annuum). [Internet] [Masters thesis]. Mississippi State University; 2012. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-08032012-130315/ ;.

Council of Science Editors:

Mousa AD. Effect of hand pinching, dikegulac-sodium, and gibberellic acid on chile pepper (capsicum annuum). [Masters Thesis]. Mississippi State University; 2012. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-08032012-130315/ ;

24. Jiang, Mengying. Validation study of a novel detection kit for rapid detection and quantification of <i>Listeria spp.</i> in food samples.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

  A single tube detection kit was designed as a rapid, easy-to use and reliable test to detect <i>Listeria spp.</i>. Various food samples (vegetables and… (more)

Subjects/Keywords: Listeria spp.; detection kit; catfish; vegetable

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APA (6th Edition):

Jiang, M. (2013). Validation study of a novel detection kit for rapid detection and quantification of <i>Listeria spp.</i> in food samples. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07052013-175737/ ;

Chicago Manual of Style (16th Edition):

Jiang, Mengying. “Validation study of a novel detection kit for rapid detection and quantification of <i>Listeria spp.</i> in food samples.” 2013. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07052013-175737/ ;.

MLA Handbook (7th Edition):

Jiang, Mengying. “Validation study of a novel detection kit for rapid detection and quantification of <i>Listeria spp.</i> in food samples.” 2013. Web. 05 Dec 2020.

Vancouver:

Jiang M. Validation study of a novel detection kit for rapid detection and quantification of <i>Listeria spp.</i> in food samples. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07052013-175737/ ;.

Council of Science Editors:

Jiang M. Validation study of a novel detection kit for rapid detection and quantification of <i>Listeria spp.</i> in food samples. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07052013-175737/ ;

25. Chen, Yu-Ting. Blanching optimization and the effect of blanching on functional components of yacon (<I>Smallanthus sonchifoulius</I>) root slices.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

  Yacon (<I>Smallanthus sonchifolius</I>) root products are susceptible to oxidation, reduced quality and functional properties. The optimum water blanching process for yacon root slices was… (more)

Subjects/Keywords: yacon; inulin; polyphenol oxidases (PPOs); chlorogenic acid

…Promotion Department of Mississippi State University, Oktibbeha County, MS, USA, within four hours… 

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APA (6th Edition):

Chen, Y. (2013). Blanching optimization and the effect of blanching on functional components of yacon (<I>Smallanthus sonchifoulius</I>) root slices. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022013-112412/ ;

Chicago Manual of Style (16th Edition):

Chen, Yu-Ting. “Blanching optimization and the effect of blanching on functional components of yacon (<I>Smallanthus sonchifoulius</I>) root slices.” 2013. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022013-112412/ ;.

MLA Handbook (7th Edition):

Chen, Yu-Ting. “Blanching optimization and the effect of blanching on functional components of yacon (<I>Smallanthus sonchifoulius</I>) root slices.” 2013. Web. 05 Dec 2020.

Vancouver:

Chen Y. Blanching optimization and the effect of blanching on functional components of yacon (<I>Smallanthus sonchifoulius</I>) root slices. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022013-112412/ ;.

Council of Science Editors:

Chen Y. Blanching optimization and the effect of blanching on functional components of yacon (<I>Smallanthus sonchifoulius</I>) root slices. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022013-112412/ ;

26. Pegg, Amanda Renee. Seediness and sensory differences between highbush, southern highbush, and rabbiteye blueberries.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2014, Mississippi State University

  Seediness and other differences between rabbiteye-RB (<i>Vaccinium ashei</i>), southern highbush-SHB (<i>Vaccinium darrowii</i>), and commercial market equivalent, highbush-HB (<i>Vaccinium corymbosum</i>) varieties/lines were determined. Forty six… (more)

Subjects/Keywords: seediness and sensory acceptability; maturity; southern highbush blueberries seediness; seediness rabbiteye blueberries; sensory attributes of blueberries

…Group 2 in the consumer panel at Mississippi State University with students and faculty… …ice chests with ice packs (Marroquin 2005) to Mississippi State University (… …Nutrition, and Health Promotion Department at Mississippi State University. The panelists were… …consumer; blueberry cider (MAFES, Mississippi State University, Mississippi State) was… …Mississippi State University to determine if consumers could differentiate between blueberry… 

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APA (6th Edition):

Pegg, A. R. (2014). Seediness and sensory differences between highbush, southern highbush, and rabbiteye blueberries. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-04302014-204152/ ;

Chicago Manual of Style (16th Edition):

Pegg, Amanda Renee. “Seediness and sensory differences between highbush, southern highbush, and rabbiteye blueberries.” 2014. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04302014-204152/ ;.

MLA Handbook (7th Edition):

Pegg, Amanda Renee. “Seediness and sensory differences between highbush, southern highbush, and rabbiteye blueberries.” 2014. Web. 05 Dec 2020.

Vancouver:

Pegg AR. Seediness and sensory differences between highbush, southern highbush, and rabbiteye blueberries. [Internet] [Masters thesis]. Mississippi State University; 2014. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04302014-204152/ ;.

Council of Science Editors:

Pegg AR. Seediness and sensory differences between highbush, southern highbush, and rabbiteye blueberries. [Masters Thesis]. Mississippi State University; 2014. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04302014-204152/ ;

27. Kin, Sovann. EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2011, Mississippi State University

  Catfish fillets that were enhanced with salt and various phosphate treatments through vacuum tumbling or multi-needle injection were evaluated for yield, protein exudate (only… (more)

Subjects/Keywords: wood smoke; liquid smoke; potassium acetate; potassium lactate; injection; vacuum tumbling; agglomerated phosphates; sodium tripolyphosphate; catfish fillet

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APA (6th Edition):

Kin, S. (2011). EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;

Chicago Manual of Style (16th Edition):

Kin, Sovann. “EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS.” 2011. Doctoral Dissertation, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;.

MLA Handbook (7th Edition):

Kin, Sovann. “EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS.” 2011. Web. 05 Dec 2020.

Vancouver:

Kin S. EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS. [Internet] [Doctoral dissertation]. Mississippi State University; 2011. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;.

Council of Science Editors:

Kin S. EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS. [Doctoral Dissertation]. Mississippi State University; 2011. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;

28. Zhao, Yan. Effects of phosphine fumigation and food-grade coatings on the safety, mite mortality, and sensory quality of dry-cured ham.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2015, Mississippi State University

  Dry-cured hams often become infested with ham mites (<i>Tyrophagus putrescentiae</i>) during the aging process. Methyl bromide has been used to fumigate dry cured ham… (more)

Subjects/Keywords: dry-cured ham; ham mite; phosphine fumigation; food-grade coating

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APA (6th Edition):

Zhao, Y. (2015). Effects of phosphine fumigation and food-grade coatings on the safety, mite mortality, and sensory quality of dry-cured ham. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03082015-200811/ ;

Chicago Manual of Style (16th Edition):

Zhao, Yan. “Effects of phosphine fumigation and food-grade coatings on the safety, mite mortality, and sensory quality of dry-cured ham.” 2015. Doctoral Dissertation, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03082015-200811/ ;.

MLA Handbook (7th Edition):

Zhao, Yan. “Effects of phosphine fumigation and food-grade coatings on the safety, mite mortality, and sensory quality of dry-cured ham.” 2015. Web. 05 Dec 2020.

Vancouver:

Zhao Y. Effects of phosphine fumigation and food-grade coatings on the safety, mite mortality, and sensory quality of dry-cured ham. [Internet] [Doctoral dissertation]. Mississippi State University; 2015. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03082015-200811/ ;.

Council of Science Editors:

Zhao Y. Effects of phosphine fumigation and food-grade coatings on the safety, mite mortality, and sensory quality of dry-cured ham. [Doctoral Dissertation]. Mississippi State University; 2015. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03082015-200811/ ;


Mississippi State University

29. WANG, CHENBO. EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF A BIFIDOBACTERIA MIX AGAINST ESCHERICHIA COLI O157:H7 UNDER AEROBIC CONDITIONS.

Degree: MS, Food Science, Nutrition and Health Promotion, 2006, Mississippi State University

 A bifidobacteria mix (nine strains) was evaluated for its effect on the growth and survival of Escherichia coli O157:H7 (ATCC 43890) in 11% NFDM and… (more)

Subjects/Keywords: SUPERNATANT; LOW pH; ANTAGONISM; BIFIDOBACTERIA; ESCHERICHIA COLI O157:H7; AEROBIC CONDITIONS

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APA (6th Edition):

WANG, C. (2006). EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF A BIFIDOBACTERIA MIX AGAINST ESCHERICHIA COLI O157:H7 UNDER AEROBIC CONDITIONS. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-04112006-164012/ ;

Chicago Manual of Style (16th Edition):

WANG, CHENBO. “EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF A BIFIDOBACTERIA MIX AGAINST ESCHERICHIA COLI O157:H7 UNDER AEROBIC CONDITIONS.” 2006. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04112006-164012/ ;.

MLA Handbook (7th Edition):

WANG, CHENBO. “EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF A BIFIDOBACTERIA MIX AGAINST ESCHERICHIA COLI O157:H7 UNDER AEROBIC CONDITIONS.” 2006. Web. 05 Dec 2020.

Vancouver:

WANG C. EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF A BIFIDOBACTERIA MIX AGAINST ESCHERICHIA COLI O157:H7 UNDER AEROBIC CONDITIONS. [Internet] [Masters thesis]. Mississippi State University; 2006. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04112006-164012/ ;.

Council of Science Editors:

WANG C. EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF A BIFIDOBACTERIA MIX AGAINST ESCHERICHIA COLI O157:H7 UNDER AEROBIC CONDITIONS. [Masters Thesis]. Mississippi State University; 2006. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04112006-164012/ ;


Mississippi State University

30. Kin, Sovann. INFLUENCE OF FOOD-GRADE INGREDIENTS ON OFF-FLAVOR COMPOUNDS IN CATFISH FILLETS.

Degree: MS, Food Science and Technology, 2006, Mississippi State University

 The purpose of this study was to screen the effect of some food-grade ingredients on the off-odors caused by geosmin and 2-methylisoborneol (MIB) compounds in… (more)

Subjects/Keywords: geosmin; 2-methylisoborneol; catfish; off-flavor; lime flavor; liquid smoke

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Kin, S. (2006). INFLUENCE OF FOOD-GRADE INGREDIENTS ON OFF-FLAVOR COMPOUNDS IN CATFISH FILLETS. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-08082006-135846/ ;

Chicago Manual of Style (16th Edition):

Kin, Sovann. “INFLUENCE OF FOOD-GRADE INGREDIENTS ON OFF-FLAVOR COMPOUNDS IN CATFISH FILLETS.” 2006. Masters Thesis, Mississippi State University. Accessed December 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-08082006-135846/ ;.

MLA Handbook (7th Edition):

Kin, Sovann. “INFLUENCE OF FOOD-GRADE INGREDIENTS ON OFF-FLAVOR COMPOUNDS IN CATFISH FILLETS.” 2006. Web. 05 Dec 2020.

Vancouver:

Kin S. INFLUENCE OF FOOD-GRADE INGREDIENTS ON OFF-FLAVOR COMPOUNDS IN CATFISH FILLETS. [Internet] [Masters thesis]. Mississippi State University; 2006. [cited 2020 Dec 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-08082006-135846/ ;.

Council of Science Editors:

Kin S. INFLUENCE OF FOOD-GRADE INGREDIENTS ON OFF-FLAVOR COMPOUNDS IN CATFISH FILLETS. [Masters Thesis]. Mississippi State University; 2006. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-08082006-135846/ ;

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