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You searched for +publisher:"Rutgers University" +contributor:("Yam, Kit L."). Showing records 1 – 28 of 28 total matches.

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Rutgers University

1. Akkurt, Serife. Edible films and coatings from calcium caseinate and their applications.

Degree: MS, Food Science, 2015, Rutgers University

 Calcium caseinate (CaCas), isolated from nonfat dry milk (NFDM), is a milk ingredient for the production of protein-based edible films and coatings. When the supply… (more)

Subjects/Keywords: Edible coatings; Casein

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APA (6th Edition):

Akkurt, S. (2015). Edible films and coatings from calcium caseinate and their applications. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/48380/

Chicago Manual of Style (16th Edition):

Akkurt, Serife. “Edible films and coatings from calcium caseinate and their applications.” 2015. Masters Thesis, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/48380/.

MLA Handbook (7th Edition):

Akkurt, Serife. “Edible films and coatings from calcium caseinate and their applications.” 2015. Web. 19 Oct 2020.

Vancouver:

Akkurt S. Edible films and coatings from calcium caseinate and their applications. [Internet] [Masters thesis]. Rutgers University; 2015. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/48380/.

Council of Science Editors:

Akkurt S. Edible films and coatings from calcium caseinate and their applications. [Masters Thesis]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/48380/


Rutgers University

2. Akkurt, Serife, 1988-. Electrospinning of milk proteins with pullulan.

Degree: PhD, Food Science, 2018, Rutgers University

Electrospinning has been used to produce nonwoven mats from the nano- and microscale fibers by applying an electric field to a viscous polymer solution. Milk-based… (more)

Subjects/Keywords: Electrospinning

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APA (6th Edition):

Akkurt, Serife, 1. (2018). Electrospinning of milk proteins with pullulan. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/58884/

Chicago Manual of Style (16th Edition):

Akkurt, Serife, 1988-. “Electrospinning of milk proteins with pullulan.” 2018. Doctoral Dissertation, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/58884/.

MLA Handbook (7th Edition):

Akkurt, Serife, 1988-. “Electrospinning of milk proteins with pullulan.” 2018. Web. 19 Oct 2020.

Vancouver:

Akkurt, Serife 1. Electrospinning of milk proteins with pullulan. [Internet] [Doctoral dissertation]. Rutgers University; 2018. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/58884/.

Council of Science Editors:

Akkurt, Serife 1. Electrospinning of milk proteins with pullulan. [Doctoral Dissertation]. Rutgers University; 2018. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/58884/


Rutgers University

3. Alshehab, Maha. Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources.

Degree: MS, Food Science, 2013, Rutgers University

 Carotenoids are associated with several health benefits, mainly as an antioxidants. The consumption of carotenoid as mean of prevention and correction of health conditions is… (more)

Subjects/Keywords: Carotenoids; Soy proteins – Denaturation; Proteins – Separation

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APA (6th Edition):

Alshehab, M. (2013). Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/41546/

Chicago Manual of Style (16th Edition):

Alshehab, Maha. “Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources.” 2013. Masters Thesis, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/41546/.

MLA Handbook (7th Edition):

Alshehab, Maha. “Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources.” 2013. Web. 19 Oct 2020.

Vancouver:

Alshehab M. Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41546/.

Council of Science Editors:

Alshehab M. Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources. [Masters Thesis]. Rutgers University; 2013. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41546/


Rutgers University

4. Vakkalanka, Malathi Srilakshmi, 1987-. Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro.

Degree: MS, Food Science, 2013, Rutgers University

 Bacterial adhesion to glycosylated cellular surfaces is a major concern in human health and disease. Inhibition of bacterial adhesion by suitable carbohydrates may lead to… (more)

Subjects/Keywords: Bacteria – Adhesion; Escherichia coli O157:H7; Oligosaccharides; Epithelial cells

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APA (6th Edition):

Vakkalanka, Malathi Srilakshmi, 1. (2013). Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/41939/

Chicago Manual of Style (16th Edition):

Vakkalanka, Malathi Srilakshmi, 1987-. “Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro.” 2013. Masters Thesis, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/41939/.

MLA Handbook (7th Edition):

Vakkalanka, Malathi Srilakshmi, 1987-. “Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro.” 2013. Web. 19 Oct 2020.

Vancouver:

Vakkalanka, Malathi Srilakshmi 1. Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41939/.

Council of Science Editors:

Vakkalanka, Malathi Srilakshmi 1. Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro. [Masters Thesis]. Rutgers University; 2013. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41939/


Rutgers University

5. Xu, Chenyi, 1992-. Development of in-transit ripening technology for delivering ready-to-eat pears.

Degree: MA, Food Science, 2017, Rutgers University

 Non-availability of year-around fully-ripened ready-to-eat pears at retail level has become one of major factors that limit fresh pear consumption in U.S. market in recent… (more)

Subjects/Keywords: Fruit – Ripening; Pears – Transportation

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APA (6th Edition):

Xu, Chenyi, 1. (2017). Development of in-transit ripening technology for delivering ready-to-eat pears. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/54050/

Chicago Manual of Style (16th Edition):

Xu, Chenyi, 1992-. “Development of in-transit ripening technology for delivering ready-to-eat pears.” 2017. Masters Thesis, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/54050/.

MLA Handbook (7th Edition):

Xu, Chenyi, 1992-. “Development of in-transit ripening technology for delivering ready-to-eat pears.” 2017. Web. 19 Oct 2020.

Vancouver:

Xu, Chenyi 1. Development of in-transit ripening technology for delivering ready-to-eat pears. [Internet] [Masters thesis]. Rutgers University; 2017. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/54050/.

Council of Science Editors:

Xu, Chenyi 1. Development of in-transit ripening technology for delivering ready-to-eat pears. [Masters Thesis]. Rutgers University; 2017. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/54050/


Rutgers University

6. Liu, Chang, 1990-. Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes.

Degree: MS, Food Science, 2016, Rutgers University

 Electrostatic fiber formation which also known as electrospinning, a technology to construct fabrics by applying potential differences has gained its popularity in producing nonwoven nano… (more)

Subjects/Keywords: Electrospinning; Tomatoes – Preservation

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APA (6th Edition):

Liu, Chang, 1. (2016). Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/49256/

Chicago Manual of Style (16th Edition):

Liu, Chang, 1990-. “Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes.” 2016. Masters Thesis, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/49256/.

MLA Handbook (7th Edition):

Liu, Chang, 1990-. “Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes.” 2016. Web. 19 Oct 2020.

Vancouver:

Liu, Chang 1. Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes. [Internet] [Masters thesis]. Rutgers University; 2016. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/49256/.

Council of Science Editors:

Liu, Chang 1. Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes. [Masters Thesis]. Rutgers University; 2016. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/49256/


Rutgers University

7. Du, Yuechao, 1985-. Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles.

Degree: MS, Food Science, 2011, Rutgers University

 Preventable chronic diseases such as cardiovascular disease, cancer account for nearly 70% of the death in the States annually. Research attributes these diseases to oxidation… (more)

Subjects/Keywords: Antioxidants; Lipids – Research; Lipids in human nutrition

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APA (6th Edition):

Du, Yuechao, 1. (2011). Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061187

Chicago Manual of Style (16th Edition):

Du, Yuechao, 1985-. “Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles.” 2011. Masters Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061187.

MLA Handbook (7th Edition):

Du, Yuechao, 1985-. “Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles.” 2011. Web. 19 Oct 2020.

Vancouver:

Du, Yuechao 1. Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles. [Internet] [Masters thesis]. Rutgers University; 2011. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061187.

Council of Science Editors:

Du, Yuechao 1. Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles. [Masters Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061187


Rutgers University

8. Rathod, Maureen L., 1982-. Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer.

Degree: PhD, Food Science, 2015, Rutgers University

Initially 3D FEM simulation of a simplified mixer was used to examine the effect of mixer configuration and operating conditions on dispersive mixing of a… (more)

Subjects/Keywords: Non-Newtonian fluids; Mixing

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APA (6th Edition):

Rathod, Maureen L., 1. (2015). Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/47564/

Chicago Manual of Style (16th Edition):

Rathod, Maureen L., 1982-. “Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer.” 2015. Doctoral Dissertation, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/47564/.

MLA Handbook (7th Edition):

Rathod, Maureen L., 1982-. “Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer.” 2015. Web. 19 Oct 2020.

Vancouver:

Rathod, Maureen L. 1. Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer. [Internet] [Doctoral dissertation]. Rutgers University; 2015. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47564/.

Council of Science Editors:

Rathod, Maureen L. 1. Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer. [Doctoral Dissertation]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47564/


Rutgers University

9. Atre, Anand, 1987-. Application of garcinia indica as a colorant and antioxidant in rice extrudates.

Degree: MS, Food Science, 2011, Rutgers University

 Garcinia indica, commonly known as Kokum, is a tropical fruit native to India. The rinds of fruit are rich source of red anthocyanin pigments which… (more)

Subjects/Keywords: Fruit – Health aspects – India; Antioxidants – Health aspects – India; Fruit – Composition; Coloring matter in food

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APA (6th Edition):

Atre, Anand, 1. (2011). Application of garcinia indica as a colorant and antioxidant in rice extrudates. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057504

Chicago Manual of Style (16th Edition):

Atre, Anand, 1987-. “Application of garcinia indica as a colorant and antioxidant in rice extrudates.” 2011. Masters Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057504.

MLA Handbook (7th Edition):

Atre, Anand, 1987-. “Application of garcinia indica as a colorant and antioxidant in rice extrudates.” 2011. Web. 19 Oct 2020.

Vancouver:

Atre, Anand 1. Application of garcinia indica as a colorant and antioxidant in rice extrudates. [Internet] [Masters thesis]. Rutgers University; 2011. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057504.

Council of Science Editors:

Atre, Anand 1. Application of garcinia indica as a colorant and antioxidant in rice extrudates. [Masters Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057504


Rutgers University

10. Pace, Gregory V., 1957-. Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs.

Degree: PhD, Food Science, 2011, Rutgers University

The food processing of acid hydrolyzed vegetable protein (HVP) results in the chlorination of residual lipids to form chloropropanols. 3-chloro-1,2-propanediol (3-monochloropropane-1,2-diol; 3-MCPD), and 1,3-dichloro-2-propanol (1,3-DCP),… (more)

Subjects/Keywords: Food – Packaging – Safety measures; Polyethylene; Epichlorohydrin; Carcinogens

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APA (6th Edition):

Pace, Gregory V., 1. (2011). Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057654

Chicago Manual of Style (16th Edition):

Pace, Gregory V., 1957-. “Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs.” 2011. Doctoral Dissertation, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057654.

MLA Handbook (7th Edition):

Pace, Gregory V., 1957-. “Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs.” 2011. Web. 19 Oct 2020.

Vancouver:

Pace, Gregory V. 1. Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs. [Internet] [Doctoral dissertation]. Rutgers University; 2011. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057654.

Council of Science Editors:

Pace, Gregory V. 1. Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs. [Doctoral Dissertation]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057654


Rutgers University

11. Chandran, Soundharya, 1987-. Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate.

Degree: MS, Food Science, 2015, Rutgers University

 Extrusion is one among the major technologies used in food manufacturing. When extrusion is used to make puffed products such as breakfast cereals, it is… (more)

Subjects/Keywords: Food – Extrusion; Quinoa; Cereal products; Cassava as food; Cranberries

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APA (6th Edition):

Chandran, Soundharya, 1. (2015). Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/46318/

Chicago Manual of Style (16th Edition):

Chandran, Soundharya, 1987-. “Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate.” 2015. Masters Thesis, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/46318/.

MLA Handbook (7th Edition):

Chandran, Soundharya, 1987-. “Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate.” 2015. Web. 19 Oct 2020.

Vancouver:

Chandran, Soundharya 1. Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate. [Internet] [Masters thesis]. Rutgers University; 2015. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/46318/.

Council of Science Editors:

Chandran, Soundharya 1. Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate. [Masters Thesis]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/46318/


Rutgers University

12. Palaparthi, Annie D'Souza, 1985-. Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery.

Degree: PhD, Food Science, 2016, Rutgers University

 Lipid nanoparticles are emulsion-type nanoscale aqueous dispersions that have been extensively used as delivery systems for drugs and active ingredients of lipophilic nature in pharmaceutical… (more)

Subjects/Keywords: Lipids; Nanoparticles

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APA (6th Edition):

Palaparthi, Annie D'Souza, 1. (2016). Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/51429/

Chicago Manual of Style (16th Edition):

Palaparthi, Annie D'Souza, 1985-. “Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery.” 2016. Doctoral Dissertation, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/51429/.

MLA Handbook (7th Edition):

Palaparthi, Annie D'Souza, 1985-. “Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery.” 2016. Web. 19 Oct 2020.

Vancouver:

Palaparthi, Annie D'Souza 1. Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery. [Internet] [Doctoral dissertation]. Rutgers University; 2016. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/51429/.

Council of Science Editors:

Palaparthi, Annie D'Souza 1. Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery. [Doctoral Dissertation]. Rutgers University; 2016. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/51429/


Rutgers University

13. No, Da Som. Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality.

Degree: PhD, Food Science, 2019, Rutgers University

 Edible films and coatings have been regaining interest due to consumer trends in natural, clean-label, and biodegradable materials in the past decades with increasing awareness… (more)

Subjects/Keywords: Nanoemulsion; Edible coatings  – Development; Functional foods

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APA (6th Edition):

No, D. S. (2019). Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/61831/

Chicago Manual of Style (16th Edition):

No, Da Som. “Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality.” 2019. Doctoral Dissertation, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/61831/.

MLA Handbook (7th Edition):

No, Da Som. “Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality.” 2019. Web. 19 Oct 2020.

Vancouver:

No DS. Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality. [Internet] [Doctoral dissertation]. Rutgers University; 2019. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/61831/.

Council of Science Editors:

No DS. Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality. [Doctoral Dissertation]. Rutgers University; 2019. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/61831/


Rutgers University

14. Wang, Yan, 1990-. Inhibitory effects of liquid- and vapor-phase thymol via different modes of delivery on the growth of Escherichia coli DH5α.

Degree: PhD, Food Science, 2020, Rutgers University

 Although thymol is a natural antimicrobial with broad-range activities, it is not suitable to be added directly as an ingredient into the food formulation (a… (more)

Subjects/Keywords: Thymol  – Controlled release; Controlled release packaging; Controlled release technology

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APA (6th Edition):

Wang, Yan, 1. (2020). Inhibitory effects of liquid- and vapor-phase thymol via different modes of delivery on the growth of Escherichia coli DH5α. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/62964/

Chicago Manual of Style (16th Edition):

Wang, Yan, 1990-. “Inhibitory effects of liquid- and vapor-phase thymol via different modes of delivery on the growth of Escherichia coli DH5α.” 2020. Doctoral Dissertation, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/62964/.

MLA Handbook (7th Edition):

Wang, Yan, 1990-. “Inhibitory effects of liquid- and vapor-phase thymol via different modes of delivery on the growth of Escherichia coli DH5α.” 2020. Web. 19 Oct 2020.

Vancouver:

Wang, Yan 1. Inhibitory effects of liquid- and vapor-phase thymol via different modes of delivery on the growth of Escherichia coli DH5α. [Internet] [Doctoral dissertation]. Rutgers University; 2020. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/62964/.

Council of Science Editors:

Wang, Yan 1. Inhibitory effects of liquid- and vapor-phase thymol via different modes of delivery on the growth of Escherichia coli DH5α. [Doctoral Dissertation]. Rutgers University; 2020. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/62964/


Rutgers University

15. Chaluvadi, Saikiran, 1988-. Key process parameters on kombucha’s bioactives & flavor quality.

Degree: PhD, Food Science, 2018, Rutgers University

 Kombucha, a fermented tea beverage produced using yeast and acetic acid bacteria, tastes like apple-cider vinegar and contains bioactives such as tea polyphenols, acetic acid,… (more)

Subjects/Keywords: Kombucha tea—Quality control

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APA (6th Edition):

Chaluvadi, Saikiran, 1. (2018). Key process parameters on kombucha’s bioactives & flavor quality. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/58946/

Chicago Manual of Style (16th Edition):

Chaluvadi, Saikiran, 1988-. “Key process parameters on kombucha’s bioactives & flavor quality.” 2018. Doctoral Dissertation, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/58946/.

MLA Handbook (7th Edition):

Chaluvadi, Saikiran, 1988-. “Key process parameters on kombucha’s bioactives & flavor quality.” 2018. Web. 19 Oct 2020.

Vancouver:

Chaluvadi, Saikiran 1. Key process parameters on kombucha’s bioactives & flavor quality. [Internet] [Doctoral dissertation]. Rutgers University; 2018. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/58946/.

Council of Science Editors:

Chaluvadi, Saikiran 1. Key process parameters on kombucha’s bioactives & flavor quality. [Doctoral Dissertation]. Rutgers University; 2018. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/58946/

16. Trivedi, Mansi, 1983-. Effects of different exposure methods to 1-methylcyclopropene on quality of partially ripened bananas.

Degree: MS, Food Science, 2012, Rutgers University

 1-Methylcyclopropene (1-MCP) is being widely used as an ethylene antagonist to suppress ethylene induced ripening in fresh produce. It is commercially available in encapsulated form… (more)

Subjects/Keywords: Bananas – Processing; Bananas – Preservation

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APA (6th Edition):

Trivedi, Mansi, 1. (2012). Effects of different exposure methods to 1-methylcyclopropene on quality of partially ripened bananas. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064185

Chicago Manual of Style (16th Edition):

Trivedi, Mansi, 1983-. “Effects of different exposure methods to 1-methylcyclopropene on quality of partially ripened bananas.” 2012. Masters Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064185.

MLA Handbook (7th Edition):

Trivedi, Mansi, 1983-. “Effects of different exposure methods to 1-methylcyclopropene on quality of partially ripened bananas.” 2012. Web. 19 Oct 2020.

Vancouver:

Trivedi, Mansi 1. Effects of different exposure methods to 1-methylcyclopropene on quality of partially ripened bananas. [Internet] [Masters thesis]. Rutgers University; 2012. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064185.

Council of Science Editors:

Trivedi, Mansi 1. Effects of different exposure methods to 1-methylcyclopropene on quality of partially ripened bananas. [Masters Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064185

17. Patel, Tulsi, 1983-. Effect of multiple 1-MCP treatments to extend shelf life of tomato.

Degree: MS, Food Science, 2013, Rutgers University

 Ethylene is a plant growth hormone responsible for ripening and senescence of fresh produce. But production of excess ethylene leads to over ripening and facilitates… (more)

Subjects/Keywords: Tomatoes – Effect of ethylene on; Tomatoes – Preservation

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APA (6th Edition):

Patel, Tulsi, 1. (2013). Effect of multiple 1-MCP treatments to extend shelf life of tomato. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067818

Chicago Manual of Style (16th Edition):

Patel, Tulsi, 1983-. “Effect of multiple 1-MCP treatments to extend shelf life of tomato.” 2013. Masters Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067818.

MLA Handbook (7th Edition):

Patel, Tulsi, 1983-. “Effect of multiple 1-MCP treatments to extend shelf life of tomato.” 2013. Web. 19 Oct 2020.

Vancouver:

Patel, Tulsi 1. Effect of multiple 1-MCP treatments to extend shelf life of tomato. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067818.

Council of Science Editors:

Patel, Tulsi 1. Effect of multiple 1-MCP treatments to extend shelf life of tomato. [Masters Thesis]. Rutgers University; 2013. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067818

18. Singla, Nidhi, 1986-. Effect of processing on pinhão seeds and extrudabilty of pinhão flour.

Degree: MS, Food Science, 2011, Rutgers University

 Pinhão is the seed of Brazilian Pine (Araucaria angustifolia), a conifer that grows in the south of Brazil, Argentina, and Paraguay. Pinhão seeds are very… (more)

Subjects/Keywords: Brazilian pine – Seeds; Soy flour; Polyphenols; Response surfaces (Statistics)

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APA (6th Edition):

Singla, Nidhi, 1. (2011). Effect of processing on pinhão seeds and extrudabilty of pinhão flour. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057688

Chicago Manual of Style (16th Edition):

Singla, Nidhi, 1986-. “Effect of processing on pinhão seeds and extrudabilty of pinhão flour.” 2011. Masters Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057688.

MLA Handbook (7th Edition):

Singla, Nidhi, 1986-. “Effect of processing on pinhão seeds and extrudabilty of pinhão flour.” 2011. Web. 19 Oct 2020.

Vancouver:

Singla, Nidhi 1. Effect of processing on pinhão seeds and extrudabilty of pinhão flour. [Internet] [Masters thesis]. Rutgers University; 2011. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057688.

Council of Science Editors:

Singla, Nidhi 1. Effect of processing on pinhão seeds and extrudabilty of pinhão flour. [Masters Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057688

19. Chaluvadi, Saikiran, 1988-. Technical feasibility for commercialization of synbiotic matrices.

Degree: MS, Food Science, 2012, Rutgers University

 Synbiotics are novel microbial systems that have a high potential in probiotic food applications such as cereal bars, chocolates, jam and jelly based products. Probiotics… (more)

Subjects/Keywords: Probiotics; Bacterial growth

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APA (6th Edition):

Chaluvadi, Saikiran, 1. (2012). Technical feasibility for commercialization of synbiotic matrices. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064061

Chicago Manual of Style (16th Edition):

Chaluvadi, Saikiran, 1988-. “Technical feasibility for commercialization of synbiotic matrices.” 2012. Masters Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064061.

MLA Handbook (7th Edition):

Chaluvadi, Saikiran, 1988-. “Technical feasibility for commercialization of synbiotic matrices.” 2012. Web. 19 Oct 2020.

Vancouver:

Chaluvadi, Saikiran 1. Technical feasibility for commercialization of synbiotic matrices. [Internet] [Masters thesis]. Rutgers University; 2012. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064061.

Council of Science Editors:

Chaluvadi, Saikiran 1. Technical feasibility for commercialization of synbiotic matrices. [Masters Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064061

20. Shen, Luni, 1985-. Effect of controlled release of tocopherol on lipid oxidation.

Degree: MS, Food Science, 2012, Rutgers University

 Lipid oxidation is one of the major problems affecting the shelf life of fatty foods. Controlled release packaging (CRP) is an innovative packaging technology that… (more)

Subjects/Keywords: Lipids – Research; Controlled release technology; Food – Preservation; Food – Vitamin E content

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

APA (6th Edition):

Shen, Luni, 1. (2012). Effect of controlled release of tocopherol on lipid oxidation. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064180

Chicago Manual of Style (16th Edition):

Shen, Luni, 1985-. “Effect of controlled release of tocopherol on lipid oxidation.” 2012. Masters Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064180.

MLA Handbook (7th Edition):

Shen, Luni, 1985-. “Effect of controlled release of tocopherol on lipid oxidation.” 2012. Web. 19 Oct 2020.

Vancouver:

Shen, Luni 1. Effect of controlled release of tocopherol on lipid oxidation. [Internet] [Masters thesis]. Rutgers University; 2012. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064180.

Council of Science Editors:

Shen, Luni 1. Effect of controlled release of tocopherol on lipid oxidation. [Masters Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064180

21. Ravi, Spurti, 1986-. Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread.

Degree: MS, Food Science, 2012, Rutgers University

 MRE Choice Spread is a cheese spread variation containing large amounts of unsaturated lipids, which make lipid oxidation and development of rancidity the primary deterioration… (more)

Subjects/Keywords: Convenience foods; Controlled release technology; Food – Preservation; Process cheese

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APA (6th Edition):

Ravi, Spurti, 1. (2012). Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065253

Chicago Manual of Style (16th Edition):

Ravi, Spurti, 1986-. “Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread.” 2012. Masters Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065253.

MLA Handbook (7th Edition):

Ravi, Spurti, 1986-. “Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread.” 2012. Web. 19 Oct 2020.

Vancouver:

Ravi, Spurti 1. Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread. [Internet] [Masters thesis]. Rutgers University; 2012. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065253.

Council of Science Editors:

Ravi, Spurti 1. Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread. [Masters Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065253

22. Kim, Gretchun Jungyun, 1983-. Characterization and regulation of human Stearoyl-CoA Desaturase 5.

Degree: MS, Food Science, 2011, Rutgers University

 Saturated (SFA) and monounsaturated fatty acids (MUFA) are among the most abundant fatty acids in mammalian organisms. These fatty acids are fundamental components of structural,… (more)

Subjects/Keywords: Fatty acids—Synthesis; Saturated fatty acids – Synthesis

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

APA (6th Edition):

Kim, Gretchun Jungyun, 1. (2011). Characterization and regulation of human Stearoyl-CoA Desaturase 5. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063492

Chicago Manual of Style (16th Edition):

Kim, Gretchun Jungyun, 1983-. “Characterization and regulation of human Stearoyl-CoA Desaturase 5.” 2011. Masters Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063492.

MLA Handbook (7th Edition):

Kim, Gretchun Jungyun, 1983-. “Characterization and regulation of human Stearoyl-CoA Desaturase 5.” 2011. Web. 19 Oct 2020.

Vancouver:

Kim, Gretchun Jungyun 1. Characterization and regulation of human Stearoyl-CoA Desaturase 5. [Internet] [Masters thesis]. Rutgers University; 2011. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063492.

Council of Science Editors:

Kim, Gretchun Jungyun 1. Characterization and regulation of human Stearoyl-CoA Desaturase 5. [Masters Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063492

23. Balasubramanian, Aishwarya, 1981-. Predicting target release profile of antimicrobials from controlled release packaging.

Degree: Food Science, 2012, Rutgers University

Subjects/Keywords: Anti-infective agents; Controlled release technology; Food – Safety measures; Food – Packaging – Research

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APA (6th Edition):

Balasubramanian, Aishwarya, 1. (2012). Predicting target release profile of antimicrobials from controlled release packaging. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065078

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):

Balasubramanian, Aishwarya, 1981-. “Predicting target release profile of antimicrobials from controlled release packaging.” 2012. Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065078.

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

MLA Handbook (7th Edition):

Balasubramanian, Aishwarya, 1981-. “Predicting target release profile of antimicrobials from controlled release packaging.” 2012. Web. 19 Oct 2020.

Vancouver:

Balasubramanian, Aishwarya 1. Predicting target release profile of antimicrobials from controlled release packaging. [Internet] [Thesis]. Rutgers University; 2012. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065078.

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

Council of Science Editors:

Balasubramanian, Aishwarya 1. Predicting target release profile of antimicrobials from controlled release packaging. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065078

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

24. Arabi, Saifanassour Ali, 1973-. Polylactic acid: a potential sustainable bio-based controlled release packaging polymer.

Degree: Food Science, 2012, Rutgers University

Subjects/Keywords: Polymerization; Polymers – Permeability; Controlled release technology

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APA (6th Edition):

Arabi, Saifanassour Ali, 1. (2012). Polylactic acid: a potential sustainable bio-based controlled release packaging polymer. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066605

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):

Arabi, Saifanassour Ali, 1973-. “Polylactic acid: a potential sustainable bio-based controlled release packaging polymer.” 2012. Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066605.

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

MLA Handbook (7th Edition):

Arabi, Saifanassour Ali, 1973-. “Polylactic acid: a potential sustainable bio-based controlled release packaging polymer.” 2012. Web. 19 Oct 2020.

Vancouver:

Arabi, Saifanassour Ali 1. Polylactic acid: a potential sustainable bio-based controlled release packaging polymer. [Internet] [Thesis]. Rutgers University; 2012. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066605.

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

Council of Science Editors:

Arabi, Saifanassour Ali 1. Polylactic acid: a potential sustainable bio-based controlled release packaging polymer. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066605

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

25. Khurana, Meenakshi, 1981-. Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety.

Degree: Food Science, 2012, Rutgers University

Subjects/Keywords: High pressure (Technology); Food industry and trade; Food – Quality; Food – Safety measures

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APA (6th Edition):

Khurana, Meenakshi, 1. (2012). Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066842

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):

Khurana, Meenakshi, 1981-. “Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety.” 2012. Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066842.

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

MLA Handbook (7th Edition):

Khurana, Meenakshi, 1981-. “Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety.” 2012. Web. 19 Oct 2020.

Vancouver:

Khurana, Meenakshi 1. Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety. [Internet] [Thesis]. Rutgers University; 2012. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066842.

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

Council of Science Editors:

Khurana, Meenakshi 1. Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066842

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

26. Wang, Minqian, 1990-. Interactions between dietary flavonoid apigenin and human gut microbiota in vitro.

Degree: PhD, Food Science, 2018, Rutgers University

 Apigenin is a monomeric flavonoid widely distributed in plants and is found in human diet. It has low toxicity and multiple reported beneficial bioactivities. Apigenin… (more)

Subjects/Keywords: Flavonoids; Enterococcus

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APA (6th Edition):

Wang, Minqian, 1. (2018). Interactions between dietary flavonoid apigenin and human gut microbiota in vitro. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/59268/

Chicago Manual of Style (16th Edition):

Wang, Minqian, 1990-. “Interactions between dietary flavonoid apigenin and human gut microbiota in vitro.” 2018. Doctoral Dissertation, Rutgers University. Accessed October 19, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/59268/.

MLA Handbook (7th Edition):

Wang, Minqian, 1990-. “Interactions between dietary flavonoid apigenin and human gut microbiota in vitro.” 2018. Web. 19 Oct 2020.

Vancouver:

Wang, Minqian 1. Interactions between dietary flavonoid apigenin and human gut microbiota in vitro. [Internet] [Doctoral dissertation]. Rutgers University; 2018. [cited 2020 Oct 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/59268/.

Council of Science Editors:

Wang, Minqian 1. Interactions between dietary flavonoid apigenin and human gut microbiota in vitro. [Doctoral Dissertation]. Rutgers University; 2018. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/59268/


Rutgers University

27. Maldonado Ugaz, José Antonio, 1980-. Retardation of browning and softening of thermally processed pears packed in retortable pouches.

Degree: MS, Food Science, 2010, Rutgers University

 Wet pack fruit rations have been included in the U.S. Army Meals Ready-to-Eat (MRE) program menus since 1992, when they replaced freeze-dried fruits. These rations,… (more)

Subjects/Keywords: Pear – Preservation; Food spoilage

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APA (6th Edition):

Maldonado Ugaz, José Antonio, 1. (2010). Retardation of browning and softening of thermally processed pears packed in retortable pouches. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056575

Chicago Manual of Style (16th Edition):

Maldonado Ugaz, José Antonio, 1980-. “Retardation of browning and softening of thermally processed pears packed in retortable pouches.” 2010. Masters Thesis, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056575.

MLA Handbook (7th Edition):

Maldonado Ugaz, José Antonio, 1980-. “Retardation of browning and softening of thermally processed pears packed in retortable pouches.” 2010. Web. 19 Oct 2020.

Vancouver:

Maldonado Ugaz, José Antonio 1. Retardation of browning and softening of thermally processed pears packed in retortable pouches. [Internet] [Masters thesis]. Rutgers University; 2010. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056575.

Council of Science Editors:

Maldonado Ugaz, José Antonio 1. Retardation of browning and softening of thermally processed pears packed in retortable pouches. [Masters Thesis]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056575


Rutgers University

28. Ashokan, Bharani Kumar. Developing methods for design and analysis of continuous mixers through 3D numerical simulation of flow and mixing.

Degree: PhD, Food Science, 2008, Rutgers University

Design, scale up and selection of alternative geometries for dough mixers in order to achieve a well mixed final product with consistent rheological character is… (more)

Subjects/Keywords: Mixers (Cookery) – Design and construction

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

APA (6th Edition):

Ashokan, B. K. (2008). Developing methods for design and analysis of continuous mixers through 3D numerical simulation of flow and mixing. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17429

Chicago Manual of Style (16th Edition):

Ashokan, Bharani Kumar. “Developing methods for design and analysis of continuous mixers through 3D numerical simulation of flow and mixing.” 2008. Doctoral Dissertation, Rutgers University. Accessed October 19, 2020. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17429.

MLA Handbook (7th Edition):

Ashokan, Bharani Kumar. “Developing methods for design and analysis of continuous mixers through 3D numerical simulation of flow and mixing.” 2008. Web. 19 Oct 2020.

Vancouver:

Ashokan BK. Developing methods for design and analysis of continuous mixers through 3D numerical simulation of flow and mixing. [Internet] [Doctoral dissertation]. Rutgers University; 2008. [cited 2020 Oct 19]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17429.

Council of Science Editors:

Ashokan BK. Developing methods for design and analysis of continuous mixers through 3D numerical simulation of flow and mixing. [Doctoral Dissertation]. Rutgers University; 2008. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17429

.