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You searched for +publisher:"North Carolina State University" +contributor:("Dr. MaryAnne Drake, Committee Member"). Showing records 1 – 9 of 9 total matches.

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North Carolina State University

1. Dixon, Elizabeth Marie. Whey Permeate, Delactosed Permeate, and Delactosed Whey as Ingredients to Lower Sodium Content of Cream Based Soups.

Degree: M, Nutrition, 2009, North Carolina State University

 The use of whey permeates as salt substitutes can help to decrease sodium and chloride intake, increase potassium, calcium and magnesium intakes and decrease hypertension… (more)

Subjects/Keywords: sodium substitution; Whey Permeate; cream soup; reduced sodium; potassium chloride

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APA (6th Edition):

Dixon, E. M. (2009). Whey Permeate, Delactosed Permeate, and Delactosed Whey as Ingredients to Lower Sodium Content of Cream Based Soups. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/2886

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):

Dixon, Elizabeth Marie. “Whey Permeate, Delactosed Permeate, and Delactosed Whey as Ingredients to Lower Sodium Content of Cream Based Soups.” 2009. Thesis, North Carolina State University. Accessed January 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/2886.

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

MLA Handbook (7th Edition):

Dixon, Elizabeth Marie. “Whey Permeate, Delactosed Permeate, and Delactosed Whey as Ingredients to Lower Sodium Content of Cream Based Soups.” 2009. Web. 29 Jan 2020.

Vancouver:

Dixon EM. Whey Permeate, Delactosed Permeate, and Delactosed Whey as Ingredients to Lower Sodium Content of Cream Based Soups. [Internet] [Thesis]. North Carolina State University; 2009. [cited 2020 Jan 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2886.

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

Council of Science Editors:

Dixon EM. Whey Permeate, Delactosed Permeate, and Delactosed Whey as Ingredients to Lower Sodium Content of Cream Based Soups. [Thesis]. North Carolina State University; 2009. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2886

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


North Carolina State University

2. Azizoglu, Reha Onur. Temperature-dependent freeze-thaw tolerance and genetic characterization of stress response mechanisms of Listeria.

Degree: PhD, Food Science, 2009, North Carolina State University

 Listeria monocytogenes is a gram-positive foodborne pathogen that can cause severe illness (listeriosis) with high fatality rate. L. monocytogenes is ubiquitous in the environment and… (more)

Subjects/Keywords: oxidative stress; freeze-thaw tolerance; Listeria; stress response

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APA (6th Edition):

Azizoglu, R. O. (2009). Temperature-dependent freeze-thaw tolerance and genetic characterization of stress response mechanisms of Listeria. (Doctoral Dissertation). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/4221

Chicago Manual of Style (16th Edition):

Azizoglu, Reha Onur. “Temperature-dependent freeze-thaw tolerance and genetic characterization of stress response mechanisms of Listeria.” 2009. Doctoral Dissertation, North Carolina State University. Accessed January 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/4221.

MLA Handbook (7th Edition):

Azizoglu, Reha Onur. “Temperature-dependent freeze-thaw tolerance and genetic characterization of stress response mechanisms of Listeria.” 2009. Web. 29 Jan 2020.

Vancouver:

Azizoglu RO. Temperature-dependent freeze-thaw tolerance and genetic characterization of stress response mechanisms of Listeria. [Internet] [Doctoral dissertation]. North Carolina State University; 2009. [cited 2020 Jan 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/4221.

Council of Science Editors:

Azizoglu RO. Temperature-dependent freeze-thaw tolerance and genetic characterization of stress response mechanisms of Listeria. [Doctoral Dissertation]. North Carolina State University; 2009. Available from: http://www.lib.ncsu.edu/resolver/1840.16/4221


North Carolina State University

3. DeBruce, Miniayah Tyasia. Influence of Moisture Content on Quality and Shelf-life of Oil Roasted Virginia-type Peanuts.

Degree: MS, Food Science, 2010, North Carolina State University

 ABSTRACT DEBRUCE, MINIAYAH. Influence of Moisture Content on Quality and Shelf-life of Oil Roasted Virginia-type Peanuts (Under the direction of Dr. Timothy H. Sanders and… (more)

Subjects/Keywords: Uptake; Shelf Life; Quality; Moisture Content

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APA (6th Edition):

DeBruce, M. T. (2010). Influence of Moisture Content on Quality and Shelf-life of Oil Roasted Virginia-type Peanuts. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/6288

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):

DeBruce, Miniayah Tyasia. “Influence of Moisture Content on Quality and Shelf-life of Oil Roasted Virginia-type Peanuts.” 2010. Thesis, North Carolina State University. Accessed January 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/6288.

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

MLA Handbook (7th Edition):

DeBruce, Miniayah Tyasia. “Influence of Moisture Content on Quality and Shelf-life of Oil Roasted Virginia-type Peanuts.” 2010. Web. 29 Jan 2020.

Vancouver:

DeBruce MT. Influence of Moisture Content on Quality and Shelf-life of Oil Roasted Virginia-type Peanuts. [Internet] [Thesis]. North Carolina State University; 2010. [cited 2020 Jan 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/6288.

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

Council of Science Editors:

DeBruce MT. Influence of Moisture Content on Quality and Shelf-life of Oil Roasted Virginia-type Peanuts. [Thesis]. North Carolina State University; 2010. Available from: http://www.lib.ncsu.edu/resolver/1840.16/6288

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

4. Kelly, Mallory Anne. Determining the Roel of Astringency Mechanism of Whey Protein at Acidic pHs.

Degree: MS, Food Science, 2009, North Carolina State University

 Whey proteins are used in beverages for a wide range of nutritional benefits. Low pH conditions (< 4.5) enhance clarity and stability; however, they are… (more)

Subjects/Keywords: astringency; protein; Beta lactoglobulin

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APA (6th Edition):

Kelly, M. A. (2009). Determining the Roel of Astringency Mechanism of Whey Protein at Acidic pHs. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/2700

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):

Kelly, Mallory Anne. “Determining the Roel of Astringency Mechanism of Whey Protein at Acidic pHs.” 2009. Thesis, North Carolina State University. Accessed January 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/2700.

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

MLA Handbook (7th Edition):

Kelly, Mallory Anne. “Determining the Roel of Astringency Mechanism of Whey Protein at Acidic pHs.” 2009. Web. 29 Jan 2020.

Vancouver:

Kelly MA. Determining the Roel of Astringency Mechanism of Whey Protein at Acidic pHs. [Internet] [Thesis]. North Carolina State University; 2009. [cited 2020 Jan 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2700.

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

Council of Science Editors:

Kelly MA. Determining the Roel of Astringency Mechanism of Whey Protein at Acidic pHs. [Thesis]. North Carolina State University; 2009. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2700

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

5. Melito, Helen Shirley. An Alternative Frying Process for Wheat and Gluten-Free Donuts.

Degree: MS, Food Science, 2009, North Carolina State University

 Fried foods are enjoyed worldwide as snacks or part of a meal. However, because these foods are deep-fried in oil, they tend to have a… (more)

Subjects/Keywords: infrared; frying; donut; gluten-free

…heating of a food matrix. M.S. thesis. North Carolina State University, Raleigh NC. 8 Chapter… …heating to produce an alternative frying process. Ph. D. dissertation. North Carolina State… …University, Raleigh NC. Mellema M. 2003. Mechanism and reduction of fat uptake in deep-fat fried… 

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APA (6th Edition):

Melito, H. S. (2009). An Alternative Frying Process for Wheat and Gluten-Free Donuts. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/2350

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):

Melito, Helen Shirley. “An Alternative Frying Process for Wheat and Gluten-Free Donuts.” 2009. Thesis, North Carolina State University. Accessed January 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/2350.

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

MLA Handbook (7th Edition):

Melito, Helen Shirley. “An Alternative Frying Process for Wheat and Gluten-Free Donuts.” 2009. Web. 29 Jan 2020.

Vancouver:

Melito HS. An Alternative Frying Process for Wheat and Gluten-Free Donuts. [Internet] [Thesis]. North Carolina State University; 2009. [cited 2020 Jan 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2350.

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

Council of Science Editors:

Melito HS. An Alternative Frying Process for Wheat and Gluten-Free Donuts. [Thesis]. North Carolina State University; 2009. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2350

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


North Carolina State University

6. Krinsky, Beryl Fiana. The Development of a Lexicon for Frozen Vegetable Soybeans and Effect of Blanching Time on Sensory and Quality Parameters of Vegetable Soybeans during Frozen Storage.

Degree: MS, Food Science, 2005, North Carolina State University

 American vegetable soybean consumption is limited but potential for increased markets based on increased U.S. production is high. Interest in soy foods has risen, fueled… (more)

Subjects/Keywords: lexicon; storage analysis; freezing; blanching; Vegetable soybeans; process optimization

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APA (6th Edition):

Krinsky, B. F. (2005). The Development of a Lexicon for Frozen Vegetable Soybeans and Effect of Blanching Time on Sensory and Quality Parameters of Vegetable Soybeans during Frozen Storage. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/2165

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):

Krinsky, Beryl Fiana. “The Development of a Lexicon for Frozen Vegetable Soybeans and Effect of Blanching Time on Sensory and Quality Parameters of Vegetable Soybeans during Frozen Storage.” 2005. Thesis, North Carolina State University. Accessed January 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/2165.

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

MLA Handbook (7th Edition):

Krinsky, Beryl Fiana. “The Development of a Lexicon for Frozen Vegetable Soybeans and Effect of Blanching Time on Sensory and Quality Parameters of Vegetable Soybeans during Frozen Storage.” 2005. Web. 29 Jan 2020.

Vancouver:

Krinsky BF. The Development of a Lexicon for Frozen Vegetable Soybeans and Effect of Blanching Time on Sensory and Quality Parameters of Vegetable Soybeans during Frozen Storage. [Internet] [Thesis]. North Carolina State University; 2005. [cited 2020 Jan 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2165.

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

Council of Science Editors:

Krinsky BF. The Development of a Lexicon for Frozen Vegetable Soybeans and Effect of Blanching Time on Sensory and Quality Parameters of Vegetable Soybeans during Frozen Storage. [Thesis]. North Carolina State University; 2005. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2165

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


North Carolina State University

7. 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 (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 January 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 Jan 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 Jan 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


North Carolina State University

8. Deal, Holly Dare. Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality.

Degree: MS, Food Science, 2008, North Carolina State University

Subjects/Keywords: pork; PSE; descriptive sensory analysis

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APA (6th Edition):

Deal, H. D. (2008). Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/47

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):

Deal, Holly Dare. “Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality.” 2008. Thesis, North Carolina State University. Accessed January 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/47.

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

MLA Handbook (7th Edition):

Deal, Holly Dare. “Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality.” 2008. Web. 29 Jan 2020.

Vancouver:

Deal HD. Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality. [Internet] [Thesis]. North Carolina State University; 2008. [cited 2020 Jan 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/47.

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

Council of Science Editors:

Deal HD. Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality. [Thesis]. North Carolina State University; 2008. Available from: http://www.lib.ncsu.edu/resolver/1840.16/47

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


North Carolina State University

9. Schirack, Andriana Vais. The Effect of Microwave Blanching on the Flavor Attributes of Peanuts.

Degree: PhD, Food Science, 2006, North Carolina State University

 The use of microwave technology as an alternative blanching method for peanuts could potentially reduce energy costs and processing time, and lead to products with… (more)

Subjects/Keywords: gas chromatography-olfactometry; moisture; blanching; off-flavor; sensory; microwave; peanuts; threshold

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

APA (6th Edition):

Schirack, A. V. (2006). The Effect of Microwave Blanching on the Flavor Attributes of Peanuts. (Doctoral Dissertation). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/4604

Chicago Manual of Style (16th Edition):

Schirack, Andriana Vais. “The Effect of Microwave Blanching on the Flavor Attributes of Peanuts.” 2006. Doctoral Dissertation, North Carolina State University. Accessed January 29, 2020. http://www.lib.ncsu.edu/resolver/1840.16/4604.

MLA Handbook (7th Edition):

Schirack, Andriana Vais. “The Effect of Microwave Blanching on the Flavor Attributes of Peanuts.” 2006. Web. 29 Jan 2020.

Vancouver:

Schirack AV. The Effect of Microwave Blanching on the Flavor Attributes of Peanuts. [Internet] [Doctoral dissertation]. North Carolina State University; 2006. [cited 2020 Jan 29]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/4604.

Council of Science Editors:

Schirack AV. The Effect of Microwave Blanching on the Flavor Attributes of Peanuts. [Doctoral Dissertation]. North Carolina State University; 2006. Available from: http://www.lib.ncsu.edu/resolver/1840.16/4604

.