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You searched for +publisher:"Rutgers University" +contributor:("HO, CHI-TANG"). Showing records 1 – 30 of 30 total matches.

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Rutgers University

1. Beaver, Michelle Denine, 1970-. The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:.

Degree: PhD, Food Science, 2010, Rutgers University

In recent years, greater emphasis has been placed on the health benefits of whole grains. Studies have shown that whole grains are a source of… (more)

Subjects/Keywords: Rye flour; Baked products

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APA (6th Edition):

Beaver, Michelle Denine, 1. (2010). The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100

Chicago Manual of Style (16th Edition):

Beaver, Michelle Denine, 1970-. “The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:.” 2010. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100.

MLA Handbook (7th Edition):

Beaver, Michelle Denine, 1970-. “The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:.” 2010. Web. 18 Feb 2019.

Vancouver:

Beaver, Michelle Denine 1. The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:. [Internet] [Doctoral dissertation]. Rutgers University; 2010. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100.

Council of Science Editors:

Beaver, Michelle Denine 1. The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:. [Doctoral Dissertation]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100


Rutgers University

2. Lee, Jong Hun, 1973-. In vitro and in vivo anti-inflammatory effects of rosmanol and carnosol isolated from rosemary:.

Degree: PhD, Food Science, 2010, Rutgers University

Rosemary (Rosmarinus officinalis L.) leaves are widely used as food ingredient, and have been focused on their strong antioxidant, anti-inflammatory, and anti-cancer activities. Rosmanol is… (more)

Subjects/Keywords: Rosemary – Physiological effect; Anti-inflammatory agents

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APA (6th Edition):

Lee, Jong Hun, 1. (2010). In vitro and in vivo anti-inflammatory effects of rosmanol and carnosol isolated from rosemary:. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052126

Chicago Manual of Style (16th Edition):

Lee, Jong Hun, 1973-. “In vitro and in vivo anti-inflammatory effects of rosmanol and carnosol isolated from rosemary:.” 2010. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052126.

MLA Handbook (7th Edition):

Lee, Jong Hun, 1973-. “In vitro and in vivo anti-inflammatory effects of rosmanol and carnosol isolated from rosemary:.” 2010. Web. 18 Feb 2019.

Vancouver:

Lee, Jong Hun 1. In vitro and in vivo anti-inflammatory effects of rosmanol and carnosol isolated from rosemary:. [Internet] [Doctoral dissertation]. Rutgers University; 2010. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052126.

Council of Science Editors:

Lee, Jong Hun 1. In vitro and in vivo anti-inflammatory effects of rosmanol and carnosol isolated from rosemary:. [Doctoral Dissertation]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052126


Rutgers University

3. Jiang, Yan. Micro- and nano-encapsulation and controlled-release of phenolic compounds and other food ingredients:.

Degree: PhD, Food Science, 2009, Rutgers University

The health promotive properties of phenolic compounds attracted a lot of attention in recent years because of their biological and pharmacological effects including antioxidative and… (more)

Subjects/Keywords: Microencapsulation; Controlled release preparations; Food – Packaging

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APA (6th Edition):

Jiang, Y. (2009). Micro- and nano-encapsulation and controlled-release of phenolic compounds and other food ingredients:. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052175

Chicago Manual of Style (16th Edition):

Jiang, Yan. “Micro- and nano-encapsulation and controlled-release of phenolic compounds and other food ingredients:.” 2009. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052175.

MLA Handbook (7th Edition):

Jiang, Yan. “Micro- and nano-encapsulation and controlled-release of phenolic compounds and other food ingredients:.” 2009. Web. 18 Feb 2019.

Vancouver:

Jiang Y. Micro- and nano-encapsulation and controlled-release of phenolic compounds and other food ingredients:. [Internet] [Doctoral dissertation]. Rutgers University; 2009. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052175.

Council of Science Editors:

Jiang Y. Micro- and nano-encapsulation and controlled-release of phenolic compounds and other food ingredients:. [Doctoral Dissertation]. Rutgers University; 2009. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052175


Rutgers University

4. Lee, Diana, 1981-. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.

Degree: MS, Food Science, 2010, Rutgers University

 The flavor industry has utilized many encapsulation methods in order to provide customers with stable flavors that maintain their integrity during various processing procedures. Savory… (more)

Subjects/Keywords: Food additives industry – Production standards; Food additives industry; Flavor – Biotechnology

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APA (6th Edition):

Lee, Diana, 1. (2010). Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566

Chicago Manual of Style (16th Edition):

Lee, Diana, 1981-. “Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.” 2010. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566.

MLA Handbook (7th Edition):

Lee, Diana, 1981-. “Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.” 2010. Web. 18 Feb 2019.

Vancouver:

Lee, Diana 1. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. [Internet] [Masters thesis]. Rutgers University; 2010. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566.

Council of Science Editors:

Lee, Diana 1. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. [Masters Thesis]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566


Rutgers University

5. Kuo, Yu-Ching, 1980-. Effects of inotilone on inflammation and inflammation-associated tumorigenesis.

Degree: PhD, Food Science, 2010, Rutgers University

Inflammation, a complex process, involving numerous mediators of cellular and plasma origins, is considered to be a critical factor in many human diseases and conditions,… (more)

Subjects/Keywords: Inflammation – Mediators; Anti-inflammatory agents; Carcinogenesis

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APA (6th Edition):

Kuo, Yu-Ching, 1. (2010). Effects of inotilone on inflammation and inflammation-associated tumorigenesis. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056479

Chicago Manual of Style (16th Edition):

Kuo, Yu-Ching, 1980-. “Effects of inotilone on inflammation and inflammation-associated tumorigenesis.” 2010. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056479.

MLA Handbook (7th Edition):

Kuo, Yu-Ching, 1980-. “Effects of inotilone on inflammation and inflammation-associated tumorigenesis.” 2010. Web. 18 Feb 2019.

Vancouver:

Kuo, Yu-Ching 1. Effects of inotilone on inflammation and inflammation-associated tumorigenesis. [Internet] [Doctoral dissertation]. Rutgers University; 2010. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056479.

Council of Science Editors:

Kuo, Yu-Ching 1. Effects of inotilone on inflammation and inflammation-associated tumorigenesis. [Doctoral Dissertation]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056479


Rutgers University

6. Peng, Teng, 1984-. Evaluation of oxygen bomb methodology for studying frying chemistry.

Degree: MS, Food Science, 2010, Rutgers University

 OxipresTM oxygen bomb instrumentation was evaluated for measuring oxygen consumption in studying reactions of food oils at frying temperatures. High oleic sunflower oil:corn oil blends… (more)

Subjects/Keywords: Lipids in human nutrition; Frying; Food – Effect of heat on

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APA (6th Edition):

Peng, Teng, 1. (2010). Evaluation of oxygen bomb methodology for studying frying chemistry. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056703

Chicago Manual of Style (16th Edition):

Peng, Teng, 1984-. “Evaluation of oxygen bomb methodology for studying frying chemistry.” 2010. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056703.

MLA Handbook (7th Edition):

Peng, Teng, 1984-. “Evaluation of oxygen bomb methodology for studying frying chemistry.” 2010. Web. 18 Feb 2019.

Vancouver:

Peng, Teng 1. Evaluation of oxygen bomb methodology for studying frying chemistry. [Internet] [Masters thesis]. Rutgers University; 2010. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056703.

Council of Science Editors:

Peng, Teng 1. Evaluation of oxygen bomb methodology for studying frying chemistry. [Masters Thesis]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056703


Rutgers University

7. Shao, Xi, 1983-. Scavenging effects of dietary flavonoids on reactive dicaronyl species and their possible implications on the inhibition of the formation of advanced glycation-end products.

Degree: PhD, Food Science, 2010, Rutgers University

Flavonoids are ubiquitous in nature and many of which occur in fruits, vegetables and beverages. According to chemical structure, flavonoids can be categorized into flavonols,… (more)

Subjects/Keywords: Flavonoids – Therapeutic use; Diabetes – Complications

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APA (6th Edition):

Shao, Xi, 1. (2010). Scavenging effects of dietary flavonoids on reactive dicaronyl species and their possible implications on the inhibition of the formation of advanced glycation-end products. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056769

Chicago Manual of Style (16th Edition):

Shao, Xi, 1983-. “Scavenging effects of dietary flavonoids on reactive dicaronyl species and their possible implications on the inhibition of the formation of advanced glycation-end products.” 2010. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056769.

MLA Handbook (7th Edition):

Shao, Xi, 1983-. “Scavenging effects of dietary flavonoids on reactive dicaronyl species and their possible implications on the inhibition of the formation of advanced glycation-end products.” 2010. Web. 18 Feb 2019.

Vancouver:

Shao, Xi 1. Scavenging effects of dietary flavonoids on reactive dicaronyl species and their possible implications on the inhibition of the formation of advanced glycation-end products. [Internet] [Doctoral dissertation]. Rutgers University; 2010. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056769.

Council of Science Editors:

Shao, Xi 1. Scavenging effects of dietary flavonoids on reactive dicaronyl species and their possible implications on the inhibition of the formation of advanced glycation-end products. [Doctoral Dissertation]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056769

8. Fan, Hao, 1983-. Design and development of a pyrolysis probe for short path thermal desorption.

Degree: MS, Food Science, 2010, Rutgers University

 Pyrolysis is the process of heating a substance to high temperature in the absence of oxygen so it does not burn but rather the thermal… (more)

Subjects/Keywords: Pyrolysis; Gas chromatography; Mass spectrometry; Thermal desorption

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APA (6th Edition):

Fan, Hao, 1. (2010). Design and development of a pyrolysis probe for short path thermal desorption. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000053025

Chicago Manual of Style (16th Edition):

Fan, Hao, 1983-. “Design and development of a pyrolysis probe for short path thermal desorption.” 2010. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000053025.

MLA Handbook (7th Edition):

Fan, Hao, 1983-. “Design and development of a pyrolysis probe for short path thermal desorption.” 2010. Web. 18 Feb 2019.

Vancouver:

Fan, Hao 1. Design and development of a pyrolysis probe for short path thermal desorption. [Internet] [Masters thesis]. Rutgers University; 2010. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000053025.

Council of Science Editors:

Fan, Hao 1. Design and development of a pyrolysis probe for short path thermal desorption. [Masters Thesis]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000053025

9. Dong, Yuan, 1987-. Protein modifications in baked versus fried tortilla chips.

Degree: MS, Food Science, 2011, Rutgers University

 Lipid oxidation is recognized as the greatest problem in chemical stabilization of processed foods during storage. Lipid co-oxidations caused by reactions of lipid oxidation intermediates… (more)

Subjects/Keywords: Lipids—Synthesis; Lipids in human nutrition; Lipids—Oxidation; Corn chips; Proteins—Chemical modification

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APA (6th Edition):

Dong, Yuan, 1. (2011). Protein modifications in baked versus fried tortilla chips. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063395

Chicago Manual of Style (16th Edition):

Dong, Yuan, 1987-. “Protein modifications in baked versus fried tortilla chips.” 2011. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063395.

MLA Handbook (7th Edition):

Dong, Yuan, 1987-. “Protein modifications in baked versus fried tortilla chips.” 2011. Web. 18 Feb 2019.

Vancouver:

Dong, Yuan 1. Protein modifications in baked versus fried tortilla chips. [Internet] [Masters thesis]. Rutgers University; 2011. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063395.

Council of Science Editors:

Dong, Yuan 1. Protein modifications in baked versus fried tortilla chips. [Masters Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063395

10. Bardsley, Kathryn, 1982-. Ginger (Zingiber officinale): antioxidants and their use in stabilizing lemon oil.

Degree: Food Science, 2013, Rutgers University

Subjects/Keywords: Ginger – Therapeutic use; Antioxidants

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APA (6th Edition):

Bardsley, Kathryn, 1. (2013). Ginger (Zingiber officinale): antioxidants and their use in stabilizing lemon oil. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068815

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):

Bardsley, Kathryn, 1982-. “Ginger (Zingiber officinale): antioxidants and their use in stabilizing lemon oil.” 2013. Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068815.

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

MLA Handbook (7th Edition):

Bardsley, Kathryn, 1982-. “Ginger (Zingiber officinale): antioxidants and their use in stabilizing lemon oil.” 2013. Web. 18 Feb 2019.

Vancouver:

Bardsley, Kathryn 1. Ginger (Zingiber officinale): antioxidants and their use in stabilizing lemon oil. [Internet] [Thesis]. Rutgers University; 2013. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068815.

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

Council of Science Editors:

Bardsley, Kathryn 1. Ginger (Zingiber officinale): antioxidants and their use in stabilizing lemon oil. [Thesis]. Rutgers University; 2013. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068815

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

11. Chitpan, Monthana, 1974-. Monitoring of the binding processes of black tea polyphenols to bovine serum albumin surface using quartz crystal microbalance with dissipation:.

Degree: PhD, Food Science, 2009, Rutgers University

Among three major types, green, oolong, and black tea, black tea is the most popular of tea consumption as indicated by almost 80% in the… (more)

Subjects/Keywords: Tea; Polyphenols

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7

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APA (6th Edition):

Chitpan, Monthana, 1. (2009). Monitoring of the binding processes of black tea polyphenols to bovine serum albumin surface using quartz crystal microbalance with dissipation:. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051794

Chicago Manual of Style (16th Edition):

Chitpan, Monthana, 1974-. “Monitoring of the binding processes of black tea polyphenols to bovine serum albumin surface using quartz crystal microbalance with dissipation:.” 2009. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051794.

MLA Handbook (7th Edition):

Chitpan, Monthana, 1974-. “Monitoring of the binding processes of black tea polyphenols to bovine serum albumin surface using quartz crystal microbalance with dissipation:.” 2009. Web. 18 Feb 2019.

Vancouver:

Chitpan, Monthana 1. Monitoring of the binding processes of black tea polyphenols to bovine serum albumin surface using quartz crystal microbalance with dissipation:. [Internet] [Doctoral dissertation]. Rutgers University; 2009. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051794.

Council of Science Editors:

Chitpan, Monthana 1. Monitoring of the binding processes of black tea polyphenols to bovine serum albumin surface using quartz crystal microbalance with dissipation:. [Doctoral Dissertation]. Rutgers University; 2009. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051794

12. Paul, Shiby, 1977-. Inhibition of colon carcinogenesis by stilbenoids and mechanisms of action:.

Degree: PhD, Food Science, 2010, Rutgers University

Stilbenes are a class of compounds present in small fruits such as grapes and berries and are known to present diverse pharmacological properties which include… (more)

Subjects/Keywords: Plant polyphenols; Stilbene; Antioxidants – Therapeutic use; Colon (Anatomy) – Cancer – Prevention

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APA (6th Edition):

Paul, Shiby, 1. (2010). Inhibition of colon carcinogenesis by stilbenoids and mechanisms of action:. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052141

Chicago Manual of Style (16th Edition):

Paul, Shiby, 1977-. “Inhibition of colon carcinogenesis by stilbenoids and mechanisms of action:.” 2010. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052141.

MLA Handbook (7th Edition):

Paul, Shiby, 1977-. “Inhibition of colon carcinogenesis by stilbenoids and mechanisms of action:.” 2010. Web. 18 Feb 2019.

Vancouver:

Paul, Shiby 1. Inhibition of colon carcinogenesis by stilbenoids and mechanisms of action:. [Internet] [Doctoral dissertation]. Rutgers University; 2010. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052141.

Council of Science Editors:

Paul, Shiby 1. Inhibition of colon carcinogenesis by stilbenoids and mechanisms of action:. [Doctoral Dissertation]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052141

13. Liu, Wan-yun. Development and validation of an improved method for determination of chloropropanols in paperboard food packaging by GC-MS.

Degree: MS, Food Science, 2012, Rutgers University

 Paper used for food packaging is often manufactured with wet strength resin additives to impart moisture resistance. Wet strength resins formulated with epichlorohydrin form undesirable… (more)

Subjects/Keywords: Food – Packaging; Packaging – Research; Package goods industry; Allyl chloride

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APA (6th Edition):

Liu, W. (2012). Development and validation of an improved method for determination of chloropropanols in paperboard food packaging by GC-MS. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065197

Chicago Manual of Style (16th Edition):

Liu, Wan-yun. “Development and validation of an improved method for determination of chloropropanols in paperboard food packaging by GC-MS.” 2012. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065197.

MLA Handbook (7th Edition):

Liu, Wan-yun. “Development and validation of an improved method for determination of chloropropanols in paperboard food packaging by GC-MS.” 2012. Web. 18 Feb 2019.

Vancouver:

Liu W. Development and validation of an improved method for determination of chloropropanols in paperboard food packaging by GC-MS. [Internet] [Masters thesis]. Rutgers University; 2012. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065197.

Council of Science Editors:

Liu W. Development and validation of an improved method for determination of chloropropanols in paperboard food packaging by GC-MS. [Masters Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065197

14. Riazi, Shadi, 1979-. Lactosporin, a natural antimicrobial protein for control of bacterial vaginosis.

Degree: Food Science, 2012, Rutgers University

Subjects/Keywords: Anti-infective agents; Vagina – Diseases – Treatment; Bacterial diseases – Treatment

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APA (6th Edition):

Riazi, Shadi, 1. (2012). Lactosporin, a natural antimicrobial protein for control of bacterial vaginosis. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065256

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):

Riazi, Shadi, 1979-. “Lactosporin, a natural antimicrobial protein for control of bacterial vaginosis.” 2012. Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065256.

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

MLA Handbook (7th Edition):

Riazi, Shadi, 1979-. “Lactosporin, a natural antimicrobial protein for control of bacterial vaginosis.” 2012. Web. 18 Feb 2019.

Vancouver:

Riazi, Shadi 1. Lactosporin, a natural antimicrobial protein for control of bacterial vaginosis. [Internet] [Thesis]. Rutgers University; 2012. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065256.

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

Council of Science Editors:

Riazi, Shadi 1. Lactosporin, a natural antimicrobial protein for control of bacterial vaginosis. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065256

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

15. Steltzer, Elah Tamar, 1984-. Evaluation of chemical assays for determining hydroperoxides levels in oxidized lipids.

Degree: MS, Food Science, 2012, Rutgers University

 This thesis re-evaluated current analyses for hydroperoxides, the first stable product of lipid oxidation. The objective was to compare linearity of response, accuracy, limits of… (more)

Subjects/Keywords: Lipids – Research; Peroxides

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APA (6th Edition):

Steltzer, Elah Tamar, 1. (2012). Evaluation of chemical assays for determining hydroperoxides levels in oxidized lipids. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065269

Chicago Manual of Style (16th Edition):

Steltzer, Elah Tamar, 1984-. “Evaluation of chemical assays for determining hydroperoxides levels in oxidized lipids.” 2012. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065269.

MLA Handbook (7th Edition):

Steltzer, Elah Tamar, 1984-. “Evaluation of chemical assays for determining hydroperoxides levels in oxidized lipids.” 2012. Web. 18 Feb 2019.

Vancouver:

Steltzer, Elah Tamar 1. Evaluation of chemical assays for determining hydroperoxides levels in oxidized lipids. [Internet] [Masters thesis]. Rutgers University; 2012. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065269.

Council of Science Editors:

Steltzer, Elah Tamar 1. Evaluation of chemical assays for determining hydroperoxides levels in oxidized lipids. [Masters Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065269

16. Liao, Chen-Hsiang, 1985-. Evaluation of assays for epoxides in oxidized lipids.

Degree: MS, Food Science, 2013, Rutgers University

 Epoxides have long been recognized as lipid oxidation products, and there is recent evidence that epoxides may be as or more important than hydroperoxides under… (more)

Subjects/Keywords: Epoxy compounds – Research; Oxidation; Lipids – Research

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APA (6th Edition):

Liao, Chen-Hsiang, 1. (2013). Evaluation of assays for epoxides in oxidized lipids. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068905

Chicago Manual of Style (16th Edition):

Liao, Chen-Hsiang, 1985-. “Evaluation of assays for epoxides in oxidized lipids.” 2013. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068905.

MLA Handbook (7th Edition):

Liao, Chen-Hsiang, 1985-. “Evaluation of assays for epoxides in oxidized lipids.” 2013. Web. 18 Feb 2019.

Vancouver:

Liao, Chen-Hsiang 1. Evaluation of assays for epoxides in oxidized lipids. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068905.

Council of Science Editors:

Liao, Chen-Hsiang 1. Evaluation of assays for epoxides in oxidized lipids. [Masters Thesis]. Rutgers University; 2013. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068905

17. Repko Reader, Ilona, 1981-. Thermal desorption studies of volatiles released during heating of food oils.

Degree: MS, Food Science, 2013, Rutgers University

 Lipid degradation occurs extensively during deep fat frying, and controlling it is a great challenge, at least in part because the reaction mechanisms responsible remain… (more)

Subjects/Keywords: Oils and fats, Edible – Deterioration; Lipids in human nutrition; Thermal desorption

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APA (6th Edition):

Repko Reader, Ilona, 1. (2013). Thermal desorption studies of volatiles released during heating of food oils. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068945

Chicago Manual of Style (16th Edition):

Repko Reader, Ilona, 1981-. “Thermal desorption studies of volatiles released during heating of food oils.” 2013. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068945.

MLA Handbook (7th Edition):

Repko Reader, Ilona, 1981-. “Thermal desorption studies of volatiles released during heating of food oils.” 2013. Web. 18 Feb 2019.

Vancouver:

Repko Reader, Ilona 1. Thermal desorption studies of volatiles released during heating of food oils. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068945.

Council of Science Editors:

Repko Reader, Ilona 1. Thermal desorption studies of volatiles released during heating of food oils. [Masters Thesis]. Rutgers University; 2013. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068945

18. Kim, Shin Bae, 1981-. Evaluation of accelerated test parameters for migration testing of food packaging.

Degree: MS, Food Science, 2011, Rutgers University

 This thesis focused on determining or evaluating accelerated analytical protocol for detecting potential migrants from food contact surface of conventional ink printed and/or UV/EB cured… (more)

Subjects/Keywords: Food – Packaging

…Advanced Food Technology, Rutgers University, NJ, USA). Single side extraction cells consist… …x29;, Rutgers University, NJ) 17 B. METHODS The methods used for my experiment… 

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APA (6th Edition):

Kim, Shin Bae, 1. (2011). Evaluation of accelerated test parameters for migration testing of food packaging. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057605

Chicago Manual of Style (16th Edition):

Kim, Shin Bae, 1981-. “Evaluation of accelerated test parameters for migration testing of food packaging.” 2011. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057605.

MLA Handbook (7th Edition):

Kim, Shin Bae, 1981-. “Evaluation of accelerated test parameters for migration testing of food packaging.” 2011. Web. 18 Feb 2019.

Vancouver:

Kim, Shin Bae 1. Evaluation of accelerated test parameters for migration testing of food packaging. [Internet] [Masters thesis]. Rutgers University; 2011. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057605.

Council of Science Editors:

Kim, Shin Bae 1. Evaluation of accelerated test parameters for migration testing of food packaging. [Masters Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057605

19. Dolu, Ozlem, 1977-. Characterization of protein-flavor interactions using inverse gas chromatography.

Degree: MS, Food Science, 2013, Rutgers University

 In this research, we investigated the retention/release mechanism of selected flavor compounds on or from protein matrices by establishing quantitative design principles for these interactions.… (more)

Subjects/Keywords: Flavor – Biotechnology; Food additives; Inverse gas chromatography; Protein engineering

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APA (6th Edition):

Dolu, Ozlem, 1. (2013). Characterization of protein-flavor interactions using inverse gas chromatography. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067762

Chicago Manual of Style (16th Edition):

Dolu, Ozlem, 1977-. “Characterization of protein-flavor interactions using inverse gas chromatography.” 2013. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067762.

MLA Handbook (7th Edition):

Dolu, Ozlem, 1977-. “Characterization of protein-flavor interactions using inverse gas chromatography.” 2013. Web. 18 Feb 2019.

Vancouver:

Dolu, Ozlem 1. Characterization of protein-flavor interactions using inverse gas chromatography. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067762.

Council of Science Editors:

Dolu, Ozlem 1. Characterization of protein-flavor interactions using inverse gas chromatography. [Masters Thesis]. Rutgers University; 2013. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067762

20. Wang, Yu. Roles of reactive carbonyl species in health and flavor generation.

Degree: PhD, Food Science, 2009, Rutgers University

Reactive carbonyl species (RCS) such as deoxyosones, glyoxal (GO) or methylglyoxal (MG), which can be generated endogenously and exogenously (human body and food system), have… (more)

Subjects/Keywords: Flavor; Food – Composition; Carbonyl compounds – Health aspects

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APA (6th Edition):

Wang, Y. (2009). Roles of reactive carbonyl species in health and flavor generation. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051079

Chicago Manual of Style (16th Edition):

Wang, Yu. “Roles of reactive carbonyl species in health and flavor generation.” 2009. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051079.

MLA Handbook (7th Edition):

Wang, Yu. “Roles of reactive carbonyl species in health and flavor generation.” 2009. Web. 18 Feb 2019.

Vancouver:

Wang Y. Roles of reactive carbonyl species in health and flavor generation. [Internet] [Doctoral dissertation]. Rutgers University; 2009. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051079.

Council of Science Editors:

Wang Y. Roles of reactive carbonyl species in health and flavor generation. [Doctoral Dissertation]. Rutgers University; 2009. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051079

21. Yu, Hailong, 1982-. Absorption and oral bioavailability of nanoencapsulated curcumin.

Degree: Food Science, 2012, Rutgers University

Subjects/Keywords: Polyphenols – Bioavailability; Nanotechnology; Nanoelectromechanical systems; Polyphenols – Absorption and adsorption

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APA (6th Edition):

Yu, Hailong, 1. (2012). Absorption and oral bioavailability of nanoencapsulated curcumin. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065302

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):

Yu, Hailong, 1982-. “Absorption and oral bioavailability of nanoencapsulated curcumin.” 2012. Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065302.

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

MLA Handbook (7th Edition):

Yu, Hailong, 1982-. “Absorption and oral bioavailability of nanoencapsulated curcumin.” 2012. Web. 18 Feb 2019.

Vancouver:

Yu, Hailong 1. Absorption and oral bioavailability of nanoencapsulated curcumin. [Internet] [Thesis]. Rutgers University; 2012. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065302.

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

Council of Science Editors:

Yu, Hailong 1. Absorption and oral bioavailability of nanoencapsulated curcumin. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065302

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

22. Toth, Stephen J., 1975-. Comparison and integration of analytical methods for the characterization of vanilla chemistry.

Degree: Food Science, 2012, Rutgers University

Subjects/Keywords: Vanilla – Quality

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APA (6th Edition):

Toth, Stephen J., 1. (2012). Comparison and integration of analytical methods for the characterization of vanilla chemistry. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064186

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):

Toth, Stephen J., 1975-. “Comparison and integration of analytical methods for the characterization of vanilla chemistry.” 2012. Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064186.

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

MLA Handbook (7th Edition):

Toth, Stephen J., 1975-. “Comparison and integration of analytical methods for the characterization of vanilla chemistry.” 2012. Web. 18 Feb 2019.

Vancouver:

Toth, Stephen J. 1. Comparison and integration of analytical methods for the characterization of vanilla chemistry. [Internet] [Thesis]. Rutgers University; 2012. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064186.

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

Council of Science Editors:

Toth, Stephen J. 1. Comparison and integration of analytical methods for the characterization of vanilla chemistry. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064186

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

23. Yang, Xiaoqing, 1981-. Improving the stability of beta-carotene and citral by nanoemulsions.

Degree: Food Science, 2012, Rutgers University

Subjects/Keywords: Beta carotene – Stability; Emulsions

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APA (6th Edition):

Yang, Xiaoqing, 1. (2012). Improving the stability of beta-carotene and citral by nanoemulsions. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067032

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):

Yang, Xiaoqing, 1981-. “Improving the stability of beta-carotene and citral by nanoemulsions.” 2012. Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067032.

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

MLA Handbook (7th Edition):

Yang, Xiaoqing, 1981-. “Improving the stability of beta-carotene and citral by nanoemulsions.” 2012. Web. 18 Feb 2019.

Vancouver:

Yang, Xiaoqing 1. Improving the stability of beta-carotene and citral by nanoemulsions. [Internet] [Thesis]. Rutgers University; 2012. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067032.

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

Council of Science Editors:

Yang, Xiaoqing 1. Improving the stability of beta-carotene and citral by nanoemulsions. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067032

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


Rutgers University

24. Shao, Xi. Tea polyphenol (-)epigallocatechin-3-gallate: a new trapping agent for reactive dicarbonyl species.

Degree: MS
[bibliography], Food Science, 2007, Rutgers University

 Tea, made from the leaves of Camellia sinensis, is one of the most widely consumed beverages in the world. Many studies in humans, animal models,… (more)

Subjects/Keywords: Camellia oleifera; Tea

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APA (6th Edition):

Shao, X. (2007). Tea polyphenol (-)epigallocatechin-3-gallate: a new trapping agent for reactive dicarbonyl species. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13722

Chicago Manual of Style (16th Edition):

Shao, Xi. “Tea polyphenol (-)epigallocatechin-3-gallate: a new trapping agent for reactive dicarbonyl species.” 2007. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13722.

MLA Handbook (7th Edition):

Shao, Xi. “Tea polyphenol (-)epigallocatechin-3-gallate: a new trapping agent for reactive dicarbonyl species.” 2007. Web. 18 Feb 2019.

Vancouver:

Shao X. Tea polyphenol (-)epigallocatechin-3-gallate: a new trapping agent for reactive dicarbonyl species. [Internet] [Masters thesis]. Rutgers University; 2007. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13722.

Council of Science Editors:

Shao X. Tea polyphenol (-)epigallocatechin-3-gallate: a new trapping agent for reactive dicarbonyl species. [Masters Thesis]. Rutgers University; 2007. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13722


Rutgers University

25. TAN, DI. Trapping of methylglyoxal by dietary compounds in vitro.

Degree: PhD, Food Science, 2007, Rutgers University

 The importance of reactive dicarbonyl speices has been raising because of its link to many health complications. Diabetes, with the high prevalence and continued investigation… (more)

Subjects/Keywords: Plant polyphenols; Tea

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APA (6th Edition):

TAN, D. (2007). Trapping of methylglyoxal by dietary compounds in vitro. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13730

Chicago Manual of Style (16th Edition):

TAN, DI. “Trapping of methylglyoxal by dietary compounds in vitro.” 2007. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13730.

MLA Handbook (7th Edition):

TAN, DI. “Trapping of methylglyoxal by dietary compounds in vitro.” 2007. Web. 18 Feb 2019.

Vancouver:

TAN D. Trapping of methylglyoxal by dietary compounds in vitro. [Internet] [Doctoral dissertation]. Rutgers University; 2007. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13730.

Council of Science Editors:

TAN D. Trapping of methylglyoxal by dietary compounds in vitro. [Doctoral Dissertation]. Rutgers University; 2007. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13730


Rutgers University

26. Sood, Sandeep. Involvement of the 5-lipoxygenase pathway in oro-esophageal carcinogenesis and chemopreventive effects of ziIeuton and green tea catechins.

Degree: PhD, Food Science, 2007, Rutgers University

 Oral and esophageal squamous cell carcinomas (SCC) are common neoplasms worldwide, especially in developing countries. Aberrant arachidonic acid (AA) metabolism, involving both the cyclooxygenase (Cox)… (more)

Subjects/Keywords: Green tea; Esophagus

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APA (6th Edition):

Sood, S. (2007). Involvement of the 5-lipoxygenase pathway in oro-esophageal carcinogenesis and chemopreventive effects of ziIeuton and green tea catechins. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13736

Chicago Manual of Style (16th Edition):

Sood, Sandeep. “Involvement of the 5-lipoxygenase pathway in oro-esophageal carcinogenesis and chemopreventive effects of ziIeuton and green tea catechins.” 2007. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13736.

MLA Handbook (7th Edition):

Sood, Sandeep. “Involvement of the 5-lipoxygenase pathway in oro-esophageal carcinogenesis and chemopreventive effects of ziIeuton and green tea catechins.” 2007. Web. 18 Feb 2019.

Vancouver:

Sood S. Involvement of the 5-lipoxygenase pathway in oro-esophageal carcinogenesis and chemopreventive effects of ziIeuton and green tea catechins. [Internet] [Doctoral dissertation]. Rutgers University; 2007. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13736.

Council of Science Editors:

Sood S. Involvement of the 5-lipoxygenase pathway in oro-esophageal carcinogenesis and chemopreventive effects of ziIeuton and green tea catechins. [Doctoral Dissertation]. Rutgers University; 2007. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13736


Rutgers University

27. Huang, Yu-Wen. Anti-obesity effects of green tea EGCG, orange peel extract, black tea extract and caffeine in mice fed on a high-fat diet.

Degree: MS
[bibliography], Food Science, 2007, Rutgers University

 In this study, we elucidate the anti-obesity effects of EGCG (Epigallocatechin-3-gallate), orange peel extracts (OPE), black tea extracts (BTE), and caffeine (CF) by oral feeding… (more)

Subjects/Keywords: Weight loss preparations; Obesity; Tea; Green tea; Diet

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APA (6th Edition):

Huang, Y. (2007). Anti-obesity effects of green tea EGCG, orange peel extract, black tea extract and caffeine in mice fed on a high-fat diet. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13474

Chicago Manual of Style (16th Edition):

Huang, Yu-Wen. “Anti-obesity effects of green tea EGCG, orange peel extract, black tea extract and caffeine in mice fed on a high-fat diet.” 2007. Masters Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13474.

MLA Handbook (7th Edition):

Huang, Yu-Wen. “Anti-obesity effects of green tea EGCG, orange peel extract, black tea extract and caffeine in mice fed on a high-fat diet.” 2007. Web. 18 Feb 2019.

Vancouver:

Huang Y. Anti-obesity effects of green tea EGCG, orange peel extract, black tea extract and caffeine in mice fed on a high-fat diet. [Internet] [Masters thesis]. Rutgers University; 2007. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13474.

Council of Science Editors:

Huang Y. Anti-obesity effects of green tea EGCG, orange peel extract, black tea extract and caffeine in mice fed on a high-fat diet. [Masters Thesis]. Rutgers University; 2007. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.13474


Rutgers University

28. Choudhury, Belayet H. Volatile and non-volatile components of beef marrow bone stocks.

Degree: PhD, Food Science, 2008, Rutgers University

Beef bone marrow has been part of the human diet since prehistoric times. Marrow bone stock is important culinary base used by gourmet chefs. It… (more)

Subjects/Keywords: Beef; Stocks (Cookery)

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APA (6th Edition):

Choudhury, B. H. (2008). Volatile and non-volatile components of beef marrow bone stocks. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17449

Chicago Manual of Style (16th Edition):

Choudhury, Belayet H. “Volatile and non-volatile components of beef marrow bone stocks.” 2008. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17449.

MLA Handbook (7th Edition):

Choudhury, Belayet H. “Volatile and non-volatile components of beef marrow bone stocks.” 2008. Web. 18 Feb 2019.

Vancouver:

Choudhury BH. Volatile and non-volatile components of beef marrow bone stocks. [Internet] [Doctoral dissertation]. Rutgers University; 2008. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17449.

Council of Science Editors:

Choudhury BH. Volatile and non-volatile components of beef marrow bone stocks. [Doctoral Dissertation]. Rutgers University; 2008. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17449


Rutgers University

29. Shen, Diandian. Development of anti-inflammatory agents from the aromatic plants, Origanum spp. and Mentha spp., and analytical methods on the quality control of bioactive phenolic compounds:.

Degree: PhD, Medicinal Chemistry, 2008, Rutgers University

The development of new anti-inflammatory drugs comes at high cost and risk, as evidenced by the fact that several novel prescription non-steroidal anti-inflammatory drugs (NSAIDs)… (more)

Subjects/Keywords: Anti-inflammatory agents; Oregano – Therapeutic use; Mints (Plants) – Therapeutic use

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APA (6th Edition):

Shen, D. (2008). Development of anti-inflammatory agents from the aromatic plants, Origanum spp. and Mentha spp., and analytical methods on the quality control of bioactive phenolic compounds:. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051767

Chicago Manual of Style (16th Edition):

Shen, Diandian. “Development of anti-inflammatory agents from the aromatic plants, Origanum spp. and Mentha spp., and analytical methods on the quality control of bioactive phenolic compounds:.” 2008. Doctoral Dissertation, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051767.

MLA Handbook (7th Edition):

Shen, Diandian. “Development of anti-inflammatory agents from the aromatic plants, Origanum spp. and Mentha spp., and analytical methods on the quality control of bioactive phenolic compounds:.” 2008. Web. 18 Feb 2019.

Vancouver:

Shen D. Development of anti-inflammatory agents from the aromatic plants, Origanum spp. and Mentha spp., and analytical methods on the quality control of bioactive phenolic compounds:. [Internet] [Doctoral dissertation]. Rutgers University; 2008. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051767.

Council of Science Editors:

Shen D. Development of anti-inflammatory agents from the aromatic plants, Origanum spp. and Mentha spp., and analytical methods on the quality control of bioactive phenolic compounds:. [Doctoral Dissertation]. Rutgers University; 2008. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051767


Rutgers University

30. Wang, Yuwen, 1976-. Improving health-promoting effects and stability of food ingredients using nanoencapsulation.

Degree: Food Science, 2011, Rutgers University

Subjects/Keywords: Food—Composition; Food—Preservation; Food additives

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APA (6th Edition):

Wang, Yuwen, 1. (2011). Improving health-promoting effects and stability of food ingredients using nanoencapsulation. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697

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):

Wang, Yuwen, 1976-. “Improving health-promoting effects and stability of food ingredients using nanoencapsulation.” 2011. Thesis, Rutgers University. Accessed February 18, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697.

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

MLA Handbook (7th Edition):

Wang, Yuwen, 1976-. “Improving health-promoting effects and stability of food ingredients using nanoencapsulation.” 2011. Web. 18 Feb 2019.

Vancouver:

Wang, Yuwen 1. Improving health-promoting effects and stability of food ingredients using nanoencapsulation. [Internet] [Thesis]. Rutgers University; 2011. [cited 2019 Feb 18]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697.

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

Council of Science Editors:

Wang, Yuwen 1. Improving health-promoting effects and stability of food ingredients using nanoencapsulation. [Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697

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

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