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You searched for +publisher:"Mississippi State University" +contributor:("M. Wes Schilling"). Showing records 1 – 30 of 44 total matches.

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Mississippi State University

1. Dzimado, Eric. Assessment of contamination levels and estimation of dietary intake of heavy metals from selected imported fruits and vegetables in Ghana.

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

  Levels and dietary intake of heavy metals were assessed and evaluated in thirty two samples of fruit and vegetables collected from supermarkets in Accra,… (more)

Subjects/Keywords: vegetables; fruit; Ghana; heavy metals

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APA (6th Edition):

Dzimado, E. (2016). Assessment of contamination levels and estimation of dietary intake of heavy metals from selected imported fruits and vegetables in Ghana. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11232015-092121/ ;

Chicago Manual of Style (16th Edition):

Dzimado, Eric. “Assessment of contamination levels and estimation of dietary intake of heavy metals from selected imported fruits and vegetables in Ghana.” 2016. Masters Thesis, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11232015-092121/ ;.

MLA Handbook (7th Edition):

Dzimado, Eric. “Assessment of contamination levels and estimation of dietary intake of heavy metals from selected imported fruits and vegetables in Ghana.” 2016. Web. 29 Nov 2020.

Vancouver:

Dzimado E. Assessment of contamination levels and estimation of dietary intake of heavy metals from selected imported fruits and vegetables in Ghana. [Internet] [Masters thesis]. Mississippi State University; 2016. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11232015-092121/ ;.

Council of Science Editors:

Dzimado E. Assessment of contamination levels and estimation of dietary intake of heavy metals from selected imported fruits and vegetables in Ghana. [Masters Thesis]. Mississippi State University; 2016. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11232015-092121/ ;


Mississippi State University

2. 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 November 29, 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. 29 Nov 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 Nov 29]. 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

3. 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 November 29, 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. 29 Nov 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 Nov 29]. 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

4. Perez, Saxon. Evaluating the impact of cetylpyridinium chloride and peroxyacetic acid when applied to broiler frames on Salmonella spp. and the quality and sensory attributes of mechanically deboned chicken meat.

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

  Broiler frames were treated with antimicrobial solutions of 0.5% cetylpyridinium chloride with CitrilowTM (CPC) or 0.1% peroxyacetic acid (PAA) for contact times of 30… (more)

Subjects/Keywords: broiler frames; antimicrobials; organic acid; quality; food safety

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APA (6th Edition):

Perez, S. (2016). Evaluating the impact of cetylpyridinium chloride and peroxyacetic acid when applied to broiler frames on Salmonella spp. and the quality and sensory attributes of mechanically deboned chicken meat. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03222016-213833/ ;

Chicago Manual of Style (16th Edition):

Perez, Saxon. “Evaluating the impact of cetylpyridinium chloride and peroxyacetic acid when applied to broiler frames on Salmonella spp. and the quality and sensory attributes of mechanically deboned chicken meat.” 2016. Masters Thesis, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03222016-213833/ ;.

MLA Handbook (7th Edition):

Perez, Saxon. “Evaluating the impact of cetylpyridinium chloride and peroxyacetic acid when applied to broiler frames on Salmonella spp. and the quality and sensory attributes of mechanically deboned chicken meat.” 2016. Web. 29 Nov 2020.

Vancouver:

Perez S. Evaluating the impact of cetylpyridinium chloride and peroxyacetic acid when applied to broiler frames on Salmonella spp. and the quality and sensory attributes of mechanically deboned chicken meat. [Internet] [Masters thesis]. Mississippi State University; 2016. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03222016-213833/ ;.

Council of Science Editors:

Perez S. Evaluating the impact of cetylpyridinium chloride and peroxyacetic acid when applied to broiler frames on Salmonella spp. and the quality and sensory attributes of mechanically deboned chicken meat. [Masters Thesis]. Mississippi State University; 2016. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03222016-213833/ ;


Mississippi State University

5. 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 November 29, 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. 29 Nov 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 Nov 29]. 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

6. 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 November 29, 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. 29 Nov 2020.

Vancouver:

Jangam PM. Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2020 Nov 29]. 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

7. McCain, April Kathleen. Influence of market setting and time of purchase on counts of aerobic bacteria, Escherichia coli, and coliform and prevalence of <I>Salmonella</I> and <I>Listeria</I> in beef, pork, and chicken in Vietnam.

Degree: MS, Animal and Dairy Sciences, 2015, Mississippi State University

  The objective of this study was to determine the influence of market type and sampling time on <I>Salmonella</I> and <I>Listeria</I> prevalence and microbiological quality… (more)

Subjects/Keywords: microbiological safety; developing country

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APA (6th Edition):

McCain, A. K. (2015). Influence of market setting and time of purchase on counts of aerobic bacteria, Escherichia coli, and coliform and prevalence of <I>Salmonella</I> and <I>Listeria</I> in beef, pork, and chicken in Vietnam. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10232015-105806/ ;

Chicago Manual of Style (16th Edition):

McCain, April Kathleen. “Influence of market setting and time of purchase on counts of aerobic bacteria, Escherichia coli, and coliform and prevalence of <I>Salmonella</I> and <I>Listeria</I> in beef, pork, and chicken in Vietnam.” 2015. Masters Thesis, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10232015-105806/ ;.

MLA Handbook (7th Edition):

McCain, April Kathleen. “Influence of market setting and time of purchase on counts of aerobic bacteria, Escherichia coli, and coliform and prevalence of <I>Salmonella</I> and <I>Listeria</I> in beef, pork, and chicken in Vietnam.” 2015. Web. 29 Nov 2020.

Vancouver:

McCain AK. Influence of market setting and time of purchase on counts of aerobic bacteria, Escherichia coli, and coliform and prevalence of <I>Salmonella</I> and <I>Listeria</I> in beef, pork, and chicken in Vietnam. [Internet] [Masters thesis]. Mississippi State University; 2015. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10232015-105806/ ;.

Council of Science Editors:

McCain AK. Influence of market setting and time of purchase on counts of aerobic bacteria, Escherichia coli, and coliform and prevalence of <I>Salmonella</I> and <I>Listeria</I> in beef, pork, and chicken in Vietnam. [Masters Thesis]. Mississippi State University; 2015. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10232015-105806/ ;


Mississippi State University

8. Ivey, Lauren Elizabeth. Evaluating the effectiveness of integrating food science lessons in high school Biology curriculum in comparison to high school Chemistry curriculum.

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

  Historically, high school chemistry has been the predominate venue for introducing food science curriculum to students. The purpose of this research was to determine… (more)

Subjects/Keywords: exposure; principles; curriculum; chemistry; biology; education; food science

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APA (6th Edition):

Ivey, L. E. (2016). Evaluating the effectiveness of integrating food science lessons in high school Biology curriculum in comparison to high school Chemistry curriculum. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-05132016-113713/ ;

Chicago Manual of Style (16th Edition):

Ivey, Lauren Elizabeth. “Evaluating the effectiveness of integrating food science lessons in high school Biology curriculum in comparison to high school Chemistry curriculum.” 2016. Masters Thesis, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-05132016-113713/ ;.

MLA Handbook (7th Edition):

Ivey, Lauren Elizabeth. “Evaluating the effectiveness of integrating food science lessons in high school Biology curriculum in comparison to high school Chemistry curriculum.” 2016. Web. 29 Nov 2020.

Vancouver:

Ivey LE. Evaluating the effectiveness of integrating food science lessons in high school Biology curriculum in comparison to high school Chemistry curriculum. [Internet] [Masters thesis]. Mississippi State University; 2016. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-05132016-113713/ ;.

Council of Science Editors:

Ivey LE. Evaluating the effectiveness of integrating food science lessons in high school Biology curriculum in comparison to high school Chemistry curriculum. [Masters Thesis]. Mississippi State University; 2016. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-05132016-113713/ ;


Mississippi State University

9. 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 November 29, 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. 29 Nov 2020.

Vancouver:

Gu Q. DEVELOPMENT OF AN INNOVATIVE DETECTION TECHNOLOGY FOR ESCHERICHIA COLI O157:H7. [Internet] [Masters thesis]. Mississippi State University; 2012. [cited 2020 Nov 29]. 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

10. Mukherjee, Soma. Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin.

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

  A primary emulsion with whey protein isolate (WPI) and hexanoic acid was prepared, and chitosan (Ch) (0.01%, 0.02%, and 0.03%) was added to evaluate… (more)

Subjects/Keywords: Whey Protein; Casein hydrolysate; Tween 20; UV radiation; Ultra High Pressure Homogenization

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APA (6th Edition):

Mukherjee, S. (2017). Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11132017-213305/ ;

Chicago Manual of Style (16th Edition):

Mukherjee, Soma. “Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin.” 2017. Doctoral Dissertation, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11132017-213305/ ;.

MLA Handbook (7th Edition):

Mukherjee, Soma. “Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin.” 2017. Web. 29 Nov 2020.

Vancouver:

Mukherjee S. Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin. [Internet] [Doctoral dissertation]. Mississippi State University; 2017. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11132017-213305/ ;.

Council of Science Editors:

Mukherjee S. Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin. [Doctoral Dissertation]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11132017-213305/ ;


Mississippi State University

11. 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 November 29, 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. 29 Nov 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 Nov 29]. 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

12. Portillo, Hector Asis. Incorporating fermented by-products of Lactobacillus diolivorans sp. in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams.

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

  Distillate solutions that were derived from concentrated ferment were incorporated into either a carrageenan (CG) and propylene glycol alginate (PGA) gum blend or into… (more)

Subjects/Keywords: Tyrophagus putrescentiae (Schrank); food grade coatings; Dry-cured hams

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APA (6th Edition):

Portillo, H. A. (2017). Incorporating fermented by-products of Lactobacillus diolivorans sp. in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10262017-082616/ ;

Chicago Manual of Style (16th Edition):

Portillo, Hector Asis. “Incorporating fermented by-products of Lactobacillus diolivorans sp. in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams.” 2017. Masters Thesis, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10262017-082616/ ;.

MLA Handbook (7th Edition):

Portillo, Hector Asis. “Incorporating fermented by-products of Lactobacillus diolivorans sp. in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams.” 2017. Web. 29 Nov 2020.

Vancouver:

Portillo HA. Incorporating fermented by-products of Lactobacillus diolivorans sp. in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams. [Internet] [Masters thesis]. Mississippi State University; 2017. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10262017-082616/ ;.

Council of Science Editors:

Portillo HA. Incorporating fermented by-products of Lactobacillus diolivorans sp. in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams. [Masters Thesis]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10262017-082616/ ;


Mississippi State University

13. Crist, Courtney Alissa. Impact of sodium lactate and acetic acid derivatives on the quality of fresh Italian pork sausage links.

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

  Sodium lactate and acetic acid derivatives were evaluated for their impact on fresh Italian pork sausage links using commercial pork trimmings. Treatments included: 2.5%… (more)

Subjects/Keywords: pork sausage; sodium lactate; vinegar; antimicrobials; shelf-life

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APA (6th Edition):

Crist, C. A. (2012). Impact of sodium lactate and acetic acid derivatives on the quality of fresh Italian pork sausage links. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06132012-151356/ ;

Chicago Manual of Style (16th Edition):

Crist, Courtney Alissa. “Impact of sodium lactate and acetic acid derivatives on the quality of fresh Italian pork sausage links.” 2012. Masters Thesis, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06132012-151356/ ;.

MLA Handbook (7th Edition):

Crist, Courtney Alissa. “Impact of sodium lactate and acetic acid derivatives on the quality of fresh Italian pork sausage links.” 2012. Web. 29 Nov 2020.

Vancouver:

Crist CA. Impact of sodium lactate and acetic acid derivatives on the quality of fresh Italian pork sausage links. [Internet] [Masters thesis]. Mississippi State University; 2012. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06132012-151356/ ;.

Council of Science Editors:

Crist CA. Impact of sodium lactate and acetic acid derivatives on the quality of fresh Italian pork sausage links. [Masters Thesis]. Mississippi State University; 2012. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06132012-151356/ ;


Mississippi State University

14. 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 November 29, 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. 29 Nov 2020.

Vancouver:

Woodyard AM. FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX. [Internet] [Masters thesis]. Mississippi State University; 2011. [cited 2020 Nov 29]. 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

15. Lindsey, Shannon Alina. The unwanted horse population: A survey.

Degree: MS, Agriculture and Life Sciences, College of, 2013, Mississippi State University

  Unwanted horses are a growing problem in the United States, and through the use of surveys, researchers can understand public opinion and experiences related… (more)

Subjects/Keywords: Quarter horse; non-horse owners; equine rescue/retirement; equine auction; horse owner survey; processing/harvesting of equines; equine; unwanted horse

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APA (6th Edition):

Lindsey, S. A. (2013). The unwanted horse population: A survey. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10302013-162341/ ;

Chicago Manual of Style (16th Edition):

Lindsey, Shannon Alina. “The unwanted horse population: A survey.” 2013. Masters Thesis, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10302013-162341/ ;.

MLA Handbook (7th Edition):

Lindsey, Shannon Alina. “The unwanted horse population: A survey.” 2013. Web. 29 Nov 2020.

Vancouver:

Lindsey SA. The unwanted horse population: A survey. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10302013-162341/ ;.

Council of Science Editors:

Lindsey SA. The unwanted horse population: A survey. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10302013-162341/ ;


Mississippi State University

16. Abessinio, Austin R. Use of natural antimicrobials to control spoilage in marinara-type sauce.

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

  Marinara-type sauces were created using three natural antimicrobials, as well as two combination treatments (natamycin, propionic acid, cultured dextrose, natamycin-propionic acid, and natamycin-cultured dextrose)… (more)

Subjects/Keywords: sauces; propionic acid; cultured dextrose; natamycin; lactic acid bacteria; yeast; Zygosaccharomyces bailii; spoilage; stability

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APA (6th Edition):

Abessinio, A. R. (2014). Use of natural antimicrobials to control spoilage in marinara-type sauce. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06252014-151507/ ;

Chicago Manual of Style (16th Edition):

Abessinio, Austin R. “Use of natural antimicrobials to control spoilage in marinara-type sauce.” 2014. Masters Thesis, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06252014-151507/ ;.

MLA Handbook (7th Edition):

Abessinio, Austin R. “Use of natural antimicrobials to control spoilage in marinara-type sauce.” 2014. Web. 29 Nov 2020.

Vancouver:

Abessinio AR. Use of natural antimicrobials to control spoilage in marinara-type sauce. [Internet] [Masters thesis]. Mississippi State University; 2014. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06252014-151507/ ;.

Council of Science Editors:

Abessinio AR. Use of natural antimicrobials to control spoilage in marinara-type sauce. [Masters Thesis]. Mississippi State University; 2014. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06252014-151507/ ;


Mississippi State University

17. Ciaramella, Michael. The effects of stress on physiology and meat quality in cultured channel catfish.

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

  Stress during fish culture can impact growth, physiology and fillet quality. Maintenance of high quality seafood is important to ensure the production of a… (more)

Subjects/Keywords: sensory; quality; physiology; stress; Channel Catfish

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APA (6th Edition):

Ciaramella, M. (2015). The effects of stress on physiology and meat quality in cultured channel catfish. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07222015-074413/ ;

Chicago Manual of Style (16th Edition):

Ciaramella, Michael. “The effects of stress on physiology and meat quality in cultured channel catfish.” 2015. Doctoral Dissertation, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07222015-074413/ ;.

MLA Handbook (7th Edition):

Ciaramella, Michael. “The effects of stress on physiology and meat quality in cultured channel catfish.” 2015. Web. 29 Nov 2020.

Vancouver:

Ciaramella M. The effects of stress on physiology and meat quality in cultured channel catfish. [Internet] [Doctoral dissertation]. Mississippi State University; 2015. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07222015-074413/ ;.

Council of Science Editors:

Ciaramella M. The effects of stress on physiology and meat quality in cultured channel catfish. [Doctoral Dissertation]. Mississippi State University; 2015. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07222015-074413/ ;


Mississippi State University

18. 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 November 29, 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. 29 Nov 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 Nov 29]. 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

19. De Abrew Abeysundara, Piumi. Growth and biofilm formation by <i>Listeria monocytogenes</i> and <i>Salmonella</i> spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C.

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

  Center for Disease Control and Food and Drug Administration reports indicate that cantaloupe is one of the five most likely fruits and vegetables to… (more)

Subjects/Keywords: Listeria; Salmonella; Cantaloupe; biofilm; Growth

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APA (6th Edition):

De Abrew Abeysundara, P. (2017). Growth and biofilm formation by <i>Listeria monocytogenes</i> and <i>Salmonella</i> spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11142016-211302/ ;

Chicago Manual of Style (16th Edition):

De Abrew Abeysundara, Piumi. “Growth and biofilm formation by <i>Listeria monocytogenes</i> and <i>Salmonella</i> spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C.” 2017. Doctoral Dissertation, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11142016-211302/ ;.

MLA Handbook (7th Edition):

De Abrew Abeysundara, Piumi. “Growth and biofilm formation by <i>Listeria monocytogenes</i> and <i>Salmonella</i> spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C.” 2017. Web. 29 Nov 2020.

Vancouver:

De Abrew Abeysundara P. Growth and biofilm formation by <i>Listeria monocytogenes</i> and <i>Salmonella</i> spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C. [Internet] [Doctoral dissertation]. Mississippi State University; 2017. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11142016-211302/ ;.

Council of Science Editors:

De Abrew Abeysundara P. Growth and biofilm formation by <i>Listeria monocytogenes</i> and <i>Salmonella</i> spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C. [Doctoral Dissertation]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11142016-211302/ ;


Mississippi State University

20. 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 November 29, 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. 29 Nov 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 Nov 29]. 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

21. 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 November 29, 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. 29 Nov 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 Nov 29]. 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

22. Theradiyil Sukumaran, Anuraj. Use of pre-rigor deboned beef from Holstein cattle for sausage production.

Degree: PhD, Animal and Dairy Sciences, 2018, Mississippi State University

 The objectives of this study were to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter… (more)

Subjects/Keywords: quality; safety; sausage; beef; pre-rigor

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APA (6th Edition):

Theradiyil Sukumaran, A. (2018). Use of pre-rigor deboned beef from Holstein cattle for sausage production. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06212018-124120/ ;

Chicago Manual of Style (16th Edition):

Theradiyil Sukumaran, Anuraj. “Use of pre-rigor deboned beef from Holstein cattle for sausage production.” 2018. Doctoral Dissertation, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06212018-124120/ ;.

MLA Handbook (7th Edition):

Theradiyil Sukumaran, Anuraj. “Use of pre-rigor deboned beef from Holstein cattle for sausage production.” 2018. Web. 29 Nov 2020.

Vancouver:

Theradiyil Sukumaran A. Use of pre-rigor deboned beef from Holstein cattle for sausage production. [Internet] [Doctoral dissertation]. Mississippi State University; 2018. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06212018-124120/ ;.

Council of Science Editors:

Theradiyil Sukumaran A. Use of pre-rigor deboned beef from Holstein cattle for sausage production. [Doctoral Dissertation]. Mississippi State University; 2018. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06212018-124120/ ;


Mississippi State University

23. Campbell, Yan Li. Application of food grade coatings to prevent mite infestations in dry cured ham processing facilities.

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

  The ham mite, <i>Tyrophagus putrescentiae</i> (Schrank) (Sarcoptiformes: Acaridae) is the predominant pest of dry cured hams during aging in the processing facilities. Methyl bromide… (more)

Subjects/Keywords: Country hams; combating ham mites; bio-active nets; processing aids; sensory evaluation; Curing

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APA (6th Edition):

Campbell, Y. L. (2017). Application of food grade coatings to prevent mite infestations in dry cured ham processing facilities. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-08172017-091500/ ;

Chicago Manual of Style (16th Edition):

Campbell, Yan Li. “Application of food grade coatings to prevent mite infestations in dry cured ham processing facilities.” 2017. Doctoral Dissertation, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-08172017-091500/ ;.

MLA Handbook (7th Edition):

Campbell, Yan Li. “Application of food grade coatings to prevent mite infestations in dry cured ham processing facilities.” 2017. Web. 29 Nov 2020.

Vancouver:

Campbell YL. Application of food grade coatings to prevent mite infestations in dry cured ham processing facilities. [Internet] [Doctoral dissertation]. Mississippi State University; 2017. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-08172017-091500/ ;.

Council of Science Editors:

Campbell YL. Application of food grade coatings to prevent mite infestations in dry cured ham processing facilities. [Doctoral Dissertation]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-08172017-091500/ ;


Mississippi State University

24. 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 November 29, 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. 29 Nov 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 Nov 29]. 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

25. Zhang, Xue. Application of food-grade ingredient treated nets to control Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams.

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

  <i>Tyrophagus putrescentiae</i> (Schrank) (Sarcoptiformes: Acaridae), also known as the ham mite, may infest dry cured hams during the aging process. The fumigant methyl bromide… (more)

Subjects/Keywords: lard; gum; dry cured ham; propylene glycol; mite reproduction; Tyrophagus putrescentiae

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APA (6th Edition):

Zhang, X. (2017). Application of food-grade ingredient treated nets to control Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07252017-134948/ ;

Chicago Manual of Style (16th Edition):

Zhang, Xue. “Application of food-grade ingredient treated nets to control Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams.” 2017. Doctoral Dissertation, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07252017-134948/ ;.

MLA Handbook (7th Edition):

Zhang, Xue. “Application of food-grade ingredient treated nets to control Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams.” 2017. Web. 29 Nov 2020.

Vancouver:

Zhang X. Application of food-grade ingredient treated nets to control Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams. [Internet] [Doctoral dissertation]. Mississippi State University; 2017. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07252017-134948/ ;.

Council of Science Editors:

Zhang X. Application of food-grade ingredient treated nets to control Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams. [Doctoral Dissertation]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07252017-134948/ ;


Mississippi State University

26. Allred, Shay. Understanding red fillet in the catfish industry in northeastern Mississippi.

Degree: MS, Wildlife, Fisheries & Aquaculture, 2018, Mississippi State University

  Red fillet results in a profit loss for catfish processors and producers alike; however, neither the cause nor the abundance of red fillet has… (more)

Subjects/Keywords: Channel Catfish; red fillet; Ictalurus punctatus; aquaculture; commercial catfish culture

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APA (6th Edition):

Allred, S. (2018). Understanding red fillet in the catfish industry in northeastern Mississippi. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03212018-184029/ ;

Chicago Manual of Style (16th Edition):

Allred, Shay. “Understanding red fillet in the catfish industry in northeastern Mississippi.” 2018. Masters Thesis, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03212018-184029/ ;.

MLA Handbook (7th Edition):

Allred, Shay. “Understanding red fillet in the catfish industry in northeastern Mississippi.” 2018. Web. 29 Nov 2020.

Vancouver:

Allred S. Understanding red fillet in the catfish industry in northeastern Mississippi. [Internet] [Masters thesis]. Mississippi State University; 2018. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03212018-184029/ ;.

Council of Science Editors:

Allred S. Understanding red fillet in the catfish industry in northeastern Mississippi. [Masters Thesis]. Mississippi State University; 2018. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03212018-184029/ ;


Mississippi State University

27. Leick, Christine Marie. EFFECT OF HARVEST ENDPOINT ON CARCASS COMPOSITION, MUSCLE PROFILING, AND SENSORY CHARACTERISTICS OF MALE BOER AND KIKO GOATS.

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

  With increasing meat goat production in the United States, it is necessary to examine carcass composition and quality parameters of goats at various stages… (more)

Subjects/Keywords: Texture; Sensory; Composition; Kiko; Boer; Goat

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APA (6th Edition):

Leick, C. M. (2011). EFFECT OF HARVEST ENDPOINT ON CARCASS COMPOSITION, MUSCLE PROFILING, AND SENSORY CHARACTERISTICS OF MALE BOER AND KIKO GOATS. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03282011-123313/ ;

Chicago Manual of Style (16th Edition):

Leick, Christine Marie. “EFFECT OF HARVEST ENDPOINT ON CARCASS COMPOSITION, MUSCLE PROFILING, AND SENSORY CHARACTERISTICS OF MALE BOER AND KIKO GOATS.” 2011. Doctoral Dissertation, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03282011-123313/ ;.

MLA Handbook (7th Edition):

Leick, Christine Marie. “EFFECT OF HARVEST ENDPOINT ON CARCASS COMPOSITION, MUSCLE PROFILING, AND SENSORY CHARACTERISTICS OF MALE BOER AND KIKO GOATS.” 2011. Web. 29 Nov 2020.

Vancouver:

Leick CM. EFFECT OF HARVEST ENDPOINT ON CARCASS COMPOSITION, MUSCLE PROFILING, AND SENSORY CHARACTERISTICS OF MALE BOER AND KIKO GOATS. [Internet] [Doctoral dissertation]. Mississippi State University; 2011. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03282011-123313/ ;.

Council of Science Editors:

Leick CM. EFFECT OF HARVEST ENDPOINT ON CARCASS COMPOSITION, MUSCLE PROFILING, AND SENSORY CHARACTERISTICS OF MALE BOER AND KIKO GOATS. [Doctoral Dissertation]. Mississippi State University; 2011. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03282011-123313/ ;


Mississippi State University

28. 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 November 29, 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. 29 Nov 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 Nov 29]. 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/ ;


Mississippi State University

29. De Abrew Abeysundara, Piumi. Formation of oxidative-stress resistant phenotypes of <I>Listeria monocytogenes</I> serotypes 1/2a and 4b and their stability at 37°C and 4°C.

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

  The purpose of this study was to induce an oxidative-stress adaptation in <I>Listeria monocytogenes</I> Bug600 (serotype 1/2a) and F1057 (serotype 4b) by pre-exposing to… (more)

Subjects/Keywords: Alkali stress; oxidative stress; Listeria monocytogenes

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APA (6th Edition):

De Abrew Abeysundara, P. (2013). Formation of oxidative-stress resistant phenotypes of <I>Listeria monocytogenes</I> serotypes 1/2a and 4b and their stability at 37°C and 4°C. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-105109/ ;

Chicago Manual of Style (16th Edition):

De Abrew Abeysundara, Piumi. “Formation of oxidative-stress resistant phenotypes of <I>Listeria monocytogenes</I> serotypes 1/2a and 4b and their stability at 37°C and 4°C.” 2013. Masters Thesis, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-105109/ ;.

MLA Handbook (7th Edition):

De Abrew Abeysundara, Piumi. “Formation of oxidative-stress resistant phenotypes of <I>Listeria monocytogenes</I> serotypes 1/2a and 4b and their stability at 37°C and 4°C.” 2013. Web. 29 Nov 2020.

Vancouver:

De Abrew Abeysundara P. Formation of oxidative-stress resistant phenotypes of <I>Listeria monocytogenes</I> serotypes 1/2a and 4b and their stability at 37°C and 4°C. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-105109/ ;.

Council of Science Editors:

De Abrew Abeysundara P. Formation of oxidative-stress resistant phenotypes of <I>Listeria monocytogenes</I> serotypes 1/2a and 4b and their stability at 37°C and 4°C. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-105109/ ;


Mississippi State University

30. McAllister, Matthew John. Effect of carbohydrate supplement on cardiovascular and metabolic responses to dual concurrent stressors.

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

  Chronic psychological and physiological stress is linked to a high prevalence of cardiovascular disease (CVD). Potentially dangerous cardiovascular responses (e.g., exacerbated cortisol production) can… (more)

Subjects/Keywords: cortisol; stress; carbohydrate; supplement; exercise

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

APA (6th Edition):

McAllister, M. J. (2015). Effect of carbohydrate supplement on cardiovascular and metabolic responses to dual concurrent stressors. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232015-145152/ ;

Chicago Manual of Style (16th Edition):

McAllister, Matthew John. “Effect of carbohydrate supplement on cardiovascular and metabolic responses to dual concurrent stressors.” 2015. Doctoral Dissertation, Mississippi State University. Accessed November 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232015-145152/ ;.

MLA Handbook (7th Edition):

McAllister, Matthew John. “Effect of carbohydrate supplement on cardiovascular and metabolic responses to dual concurrent stressors.” 2015. Web. 29 Nov 2020.

Vancouver:

McAllister MJ. Effect of carbohydrate supplement on cardiovascular and metabolic responses to dual concurrent stressors. [Internet] [Doctoral dissertation]. Mississippi State University; 2015. [cited 2020 Nov 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232015-145152/ ;.

Council of Science Editors:

McAllister MJ. Effect of carbohydrate supplement on cardiovascular and metabolic responses to dual concurrent stressors. [Doctoral Dissertation]. Mississippi State University; 2015. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232015-145152/ ;

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