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You searched for +publisher:"North Carolina State University" +contributor:("Dr. Leon Boyd, Committee Chair"). Showing records 1 – 4 of 4 total matches.

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1. Dansby, Montreka. Evaluation of the Antioxidant and Biological Properties of Muscadine Grape Seed Extracts.

Degree: PhD, Food Science, 2007, North Carolina State University

 The objectives of this research were i) to optimize extraction of phenolic compounds from muscadine grape seeds using food grade solvents, ii) to characterize and… (more)

Subjects/Keywords: antioxidants; anti-microbial; anti-carcinogenic; grape seed; polyphenols; muscadines

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

APA (6th Edition):

Dansby, M. (2007). Evaluation of the Antioxidant and Biological Properties of Muscadine Grape Seed Extracts. (Doctoral Dissertation). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/5328

Chicago Manual of Style (16th Edition):

Dansby, Montreka. “Evaluation of the Antioxidant and Biological Properties of Muscadine Grape Seed Extracts.” 2007. Doctoral Dissertation, North Carolina State University. Accessed November 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/5328.

MLA Handbook (7th Edition):

Dansby, Montreka. “Evaluation of the Antioxidant and Biological Properties of Muscadine Grape Seed Extracts.” 2007. Web. 29 Nov 2020.

Vancouver:

Dansby M. Evaluation of the Antioxidant and Biological Properties of Muscadine Grape Seed Extracts. [Internet] [Doctoral dissertation]. North Carolina State University; 2007. [cited 2020 Nov 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/5328.

Council of Science Editors:

Dansby M. Evaluation of the Antioxidant and Biological Properties of Muscadine Grape Seed Extracts. [Doctoral Dissertation]. North Carolina State University; 2007. Available from: http://www.lib.ncsu.edu/resolver/1840.16/5328


North Carolina State University

2. Vaughan, Trivette Lashum. Antioxidant Properties of Muscadine Grape Products.

Degree: MS, Food Science, 2003, North Carolina State University

 Phenolic compounds present in grapes and wines may play a positive role in human nutrition, related to their positive protective action towards reducing the risks… (more)

Subjects/Keywords: muscadine grapes

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

APA (6th Edition):

Vaughan, T. L. (2003). Antioxidant Properties of Muscadine Grape Products. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/2219

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Vaughan, Trivette Lashum. “Antioxidant Properties of Muscadine Grape Products.” 2003. Thesis, North Carolina State University. Accessed November 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/2219.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Vaughan, Trivette Lashum. “Antioxidant Properties of Muscadine Grape Products.” 2003. Web. 29 Nov 2020.

Vancouver:

Vaughan TL. Antioxidant Properties of Muscadine Grape Products. [Internet] [Thesis]. North Carolina State University; 2003. [cited 2020 Nov 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2219.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Vaughan TL. Antioxidant Properties of Muscadine Grape Products. [Thesis]. North Carolina State University; 2003. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2219

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


North Carolina State University

3. Carlson, Joshua Steven. Processing Effects on the Antioxidant Activities of Blueberry Juices.

Degree: MS, Food Science, 2003, North Carolina State University

 The inverse relationship between antioxidant intake and many disease states has been seen repeatedly. The importance of antioxidants has led blueberry processors and other food… (more)

Subjects/Keywords: Microwaving; Processing; Juices; ORAC; Blueberry

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

APA (6th Edition):

Carlson, J. S. (2003). Processing Effects on the Antioxidant Activities of Blueberry Juices. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/2208

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Carlson, Joshua Steven. “Processing Effects on the Antioxidant Activities of Blueberry Juices.” 2003. Thesis, North Carolina State University. Accessed November 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/2208.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Carlson, Joshua Steven. “Processing Effects on the Antioxidant Activities of Blueberry Juices.” 2003. Web. 29 Nov 2020.

Vancouver:

Carlson JS. Processing Effects on the Antioxidant Activities of Blueberry Juices. [Internet] [Thesis]. North Carolina State University; 2003. [cited 2020 Nov 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2208.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Carlson JS. Processing Effects on the Antioxidant Activities of Blueberry Juices. [Thesis]. North Carolina State University; 2003. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2208

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


North Carolina State University

4. Leavens, Je'Velle Bonique. Effects of High Hydrostatic Pressure and Thermal Processing on the Antioxidant and Sensory Characteristics of Blueberry Juice.

Degree: MS, Food Science, 2007, North Carolina State University

 Blueberries are recognized for their potential health benefits and high antioxidant levels. Increased dietary consumption of blueberry products may reduce risk factors associated with cancer,… (more)

Subjects/Keywords: Blueberry Juice; Processing; Antioxidant Activity

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

APA (6th Edition):

Leavens, J. B. (2007). Effects of High Hydrostatic Pressure and Thermal Processing on the Antioxidant and Sensory Characteristics of Blueberry Juice. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/684

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Leavens, Je'Velle Bonique. “Effects of High Hydrostatic Pressure and Thermal Processing on the Antioxidant and Sensory Characteristics of Blueberry Juice.” 2007. Thesis, North Carolina State University. Accessed November 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/684.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Leavens, Je'Velle Bonique. “Effects of High Hydrostatic Pressure and Thermal Processing on the Antioxidant and Sensory Characteristics of Blueberry Juice.” 2007. Web. 29 Nov 2020.

Vancouver:

Leavens JB. Effects of High Hydrostatic Pressure and Thermal Processing on the Antioxidant and Sensory Characteristics of Blueberry Juice. [Internet] [Thesis]. North Carolina State University; 2007. [cited 2020 Nov 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/684.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Leavens JB. Effects of High Hydrostatic Pressure and Thermal Processing on the Antioxidant and Sensory Characteristics of Blueberry Juice. [Thesis]. North Carolina State University; 2007. Available from: http://www.lib.ncsu.edu/resolver/1840.16/684

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.