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You searched for +publisher:"University of Florida" +contributor:("Goodrich, Renee M"). Showing records 1 – 30 of 33 total matches.

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University of Florida

1. Chuchuca Moran, Galo Wenceslao. A Comparison among Different Alternatives of Processed Green Juice Blends Evaluation of Enzyme Activity, Bioactive Components, and Microflora.

Degree: MS, Food Science and Human Nutrition, 2017, University of Florida

 Health-conscious consumers associate drinking green juice blends with being healthy and lowering their sugar intake. The two primary objectives of this study were to examine… (more)

Subjects/Keywords: consumer-benefits  – green-juice  – juice-processing  – quality

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APA (6th Edition):

Chuchuca Moran, G. W. (2017). A Comparison among Different Alternatives of Processed Green Juice Blends Evaluation of Enzyme Activity, Bioactive Components, and Microflora. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0051918

Chicago Manual of Style (16th Edition):

Chuchuca Moran, Galo Wenceslao. “A Comparison among Different Alternatives of Processed Green Juice Blends Evaluation of Enzyme Activity, Bioactive Components, and Microflora.” 2017. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0051918.

MLA Handbook (7th Edition):

Chuchuca Moran, Galo Wenceslao. “A Comparison among Different Alternatives of Processed Green Juice Blends Evaluation of Enzyme Activity, Bioactive Components, and Microflora.” 2017. Web. 22 May 2019.

Vancouver:

Chuchuca Moran GW. A Comparison among Different Alternatives of Processed Green Juice Blends Evaluation of Enzyme Activity, Bioactive Components, and Microflora. [Internet] [Masters thesis]. University of Florida; 2017. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0051918.

Council of Science Editors:

Chuchuca Moran GW. A Comparison among Different Alternatives of Processed Green Juice Blends Evaluation of Enzyme Activity, Bioactive Components, and Microflora. [Masters Thesis]. University of Florida; 2017. Available from: http://ufdc.ufl.edu/UFE0051918


University of Florida

2. Lewis, Devin Courtney. An Assessment of Fumonisin B2 Contamination in Muscadine Wine and Grape Juice as a Major Risk Factor to Human Health.

Degree: PhD, Food Science - Food Science and Human Nutrition, 2016, University of Florida

 Mycotoxins are the secondary metabolites of filamentous fungi. These fungi are ubiquitous in nature and many are known to cause spoilage of agricultural commodities. Fumonisins… (more)

Subjects/Keywords: Corn; Food; Fumonisins; Fungi; Grapes; Juices; Metabolites; Mycotoxins; Toxins; Wines; aspergillus  – carcinogenic  – fumonisin  – fungus  – muscadine  – toxicity  – wine

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APA (6th Edition):

Lewis, D. C. (2016). An Assessment of Fumonisin B2 Contamination in Muscadine Wine and Grape Juice as a Major Risk Factor to Human Health. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0049804

Chicago Manual of Style (16th Edition):

Lewis, Devin Courtney. “An Assessment of Fumonisin B2 Contamination in Muscadine Wine and Grape Juice as a Major Risk Factor to Human Health.” 2016. Doctoral Dissertation, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0049804.

MLA Handbook (7th Edition):

Lewis, Devin Courtney. “An Assessment of Fumonisin B2 Contamination in Muscadine Wine and Grape Juice as a Major Risk Factor to Human Health.” 2016. Web. 22 May 2019.

Vancouver:

Lewis DC. An Assessment of Fumonisin B2 Contamination in Muscadine Wine and Grape Juice as a Major Risk Factor to Human Health. [Internet] [Doctoral dissertation]. University of Florida; 2016. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0049804.

Council of Science Editors:

Lewis DC. An Assessment of Fumonisin B2 Contamination in Muscadine Wine and Grape Juice as a Major Risk Factor to Human Health. [Doctoral Dissertation]. University of Florida; 2016. Available from: http://ufdc.ufl.edu/UFE0049804


University of Florida

3. Mahoney, Brianna. Consumption of Chia in a Novel Food Product to Determine its Effects on Satiety.

Degree: MS, Food Science and Human Nutrition, 2010, University of Florida

 This study looked at the effect of chia seed (Salvia hispanica), a source of high fiber and omega-3 fatty acids, on satiety and energy intake… (more)

Subjects/Keywords: Breakfasts; Calories; Diet; Diet records; Fats; Fatty acids; Food; Muffins; Obesity; Satiety; chia, diary, fiber, food, hispanica, muffin, omega, sage, salvia, satiety, seed, vas

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APA (6th Edition):

Mahoney, B. (2010). Consumption of Chia in a Novel Food Product to Determine its Effects on Satiety. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0042222

Chicago Manual of Style (16th Edition):

Mahoney, Brianna. “Consumption of Chia in a Novel Food Product to Determine its Effects on Satiety.” 2010. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0042222.

MLA Handbook (7th Edition):

Mahoney, Brianna. “Consumption of Chia in a Novel Food Product to Determine its Effects on Satiety.” 2010. Web. 22 May 2019.

Vancouver:

Mahoney B. Consumption of Chia in a Novel Food Product to Determine its Effects on Satiety. [Internet] [Masters thesis]. University of Florida; 2010. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0042222.

Council of Science Editors:

Mahoney B. Consumption of Chia in a Novel Food Product to Determine its Effects on Satiety. [Masters Thesis]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0042222


University of Florida

4. Lepore, Jamila Rene. Factors Affecting Acceptability and Identification of Pureed Foods.

Degree: MS, Food Science and Human Nutrition, 2013, University of Florida

 Puréed foods are recommended for persons with dysphagia, mostly older adults. Age-related changes in chemosensory perception combined with texture modification makes recognition of puréed foods… (more)

Subjects/Keywords: Age groups; Beans; Beef; Breads; Deglutition disorders; Flavors; Food; Gustatory perception; Older adults; Sodium; dysphagia  – identification  – puree  – sensory

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APA (6th Edition):

Lepore, J. R. (2013). Factors Affecting Acceptability and Identification of Pureed Foods. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0046030

Chicago Manual of Style (16th Edition):

Lepore, Jamila Rene. “Factors Affecting Acceptability and Identification of Pureed Foods.” 2013. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0046030.

MLA Handbook (7th Edition):

Lepore, Jamila Rene. “Factors Affecting Acceptability and Identification of Pureed Foods.” 2013. Web. 22 May 2019.

Vancouver:

Lepore JR. Factors Affecting Acceptability and Identification of Pureed Foods. [Internet] [Masters thesis]. University of Florida; 2013. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0046030.

Council of Science Editors:

Lepore JR. Factors Affecting Acceptability and Identification of Pureed Foods. [Masters Thesis]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0046030


University of Florida

5. Abbas, Syed A. Effect of Pulsed Ultraviolet Light on the Antigenicity of Whole Shrimp, Half Cut Shrimp, and Shrimp Protein Extract.

Degree: MS, Food Science and Human Nutrition, 2012, University of Florida

 Tropomyosin is responsible for triggering immune responses in individuals allergic to shrimp. Although allergens can manifest themselves at an early age and continue to adulthood,… (more)

Subjects/Keywords: Allergenicity; Allergens; Allergies; Antibodies; Enzyme linked immunosorbent assay; Epitopes; Food; Gels; Peanuts; Shrimp; allergen  – allergy  – ige  – light  – pulsed  – seafood  – shrimp

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APA (6th Edition):

Abbas, S. A. (2012). Effect of Pulsed Ultraviolet Light on the Antigenicity of Whole Shrimp, Half Cut Shrimp, and Shrimp Protein Extract. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0044812

Chicago Manual of Style (16th Edition):

Abbas, Syed A. “Effect of Pulsed Ultraviolet Light on the Antigenicity of Whole Shrimp, Half Cut Shrimp, and Shrimp Protein Extract.” 2012. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0044812.

MLA Handbook (7th Edition):

Abbas, Syed A. “Effect of Pulsed Ultraviolet Light on the Antigenicity of Whole Shrimp, Half Cut Shrimp, and Shrimp Protein Extract.” 2012. Web. 22 May 2019.

Vancouver:

Abbas SA. Effect of Pulsed Ultraviolet Light on the Antigenicity of Whole Shrimp, Half Cut Shrimp, and Shrimp Protein Extract. [Internet] [Masters thesis]. University of Florida; 2012. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0044812.

Council of Science Editors:

Abbas SA. Effect of Pulsed Ultraviolet Light on the Antigenicity of Whole Shrimp, Half Cut Shrimp, and Shrimp Protein Extract. [Masters Thesis]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/UFE0044812


University of Florida

6. Spektor, Yael. Effect of Cleaning Protocols on the Removal of Milk, Egg, and Peanut Allergens from Abraded and Unabraded Stainless Steel Surfaces.

Degree: MS, Food Science and Human Nutrition, 2009, University of Florida

 Food allergens represent a major threat for allergic consumers. Although a law is in place to protect individuals that suffer from allergies, the Food Allergen… (more)

Subjects/Keywords: Allergens; Cleaning; Coupons; Detergents; Eggs; Food; Milk; Peanuts; Stainless steels; Water treatment; abraded, allergens, cleaning, egg, milk, peanut, protocols, stainless, steel, unabraded, validation

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APA (6th Edition):

Spektor, Y. (2009). Effect of Cleaning Protocols on the Removal of Milk, Egg, and Peanut Allergens from Abraded and Unabraded Stainless Steel Surfaces. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0041276

Chicago Manual of Style (16th Edition):

Spektor, Yael. “Effect of Cleaning Protocols on the Removal of Milk, Egg, and Peanut Allergens from Abraded and Unabraded Stainless Steel Surfaces.” 2009. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0041276.

MLA Handbook (7th Edition):

Spektor, Yael. “Effect of Cleaning Protocols on the Removal of Milk, Egg, and Peanut Allergens from Abraded and Unabraded Stainless Steel Surfaces.” 2009. Web. 22 May 2019.

Vancouver:

Spektor Y. Effect of Cleaning Protocols on the Removal of Milk, Egg, and Peanut Allergens from Abraded and Unabraded Stainless Steel Surfaces. [Internet] [Masters thesis]. University of Florida; 2009. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0041276.

Council of Science Editors:

Spektor Y. Effect of Cleaning Protocols on the Removal of Milk, Egg, and Peanut Allergens from Abraded and Unabraded Stainless Steel Surfaces. [Masters Thesis]. University of Florida; 2009. Available from: http://ufdc.ufl.edu/UFE0041276


University of Florida

7. Lepper, Jessica A. A Microbial and Sensorial Comparison of Conventional and Organic Ready-To-Eat (Rte) Spinach and Romaine Lettuce.

Degree: MS, Food Science and Human Nutrition, 2014, University of Florida

 Increasing demand for organic produce has resulted in an increased investment in the organic produce food sector for growers, manufacturers, and retailers. Preconceived notions of… (more)

Subjects/Keywords: Flavors; Food; Food industries; Food safety; Infants; Lettuce; Pesticides; Sample size; Spinach; Vegetables; green  – leafy  – vegetables

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APA (6th Edition):

Lepper, J. A. (2014). A Microbial and Sensorial Comparison of Conventional and Organic Ready-To-Eat (Rte) Spinach and Romaine Lettuce. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0047583

Chicago Manual of Style (16th Edition):

Lepper, Jessica A. “A Microbial and Sensorial Comparison of Conventional and Organic Ready-To-Eat (Rte) Spinach and Romaine Lettuce.” 2014. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0047583.

MLA Handbook (7th Edition):

Lepper, Jessica A. “A Microbial and Sensorial Comparison of Conventional and Organic Ready-To-Eat (Rte) Spinach and Romaine Lettuce.” 2014. Web. 22 May 2019.

Vancouver:

Lepper JA. A Microbial and Sensorial Comparison of Conventional and Organic Ready-To-Eat (Rte) Spinach and Romaine Lettuce. [Internet] [Masters thesis]. University of Florida; 2014. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0047583.

Council of Science Editors:

Lepper JA. A Microbial and Sensorial Comparison of Conventional and Organic Ready-To-Eat (Rte) Spinach and Romaine Lettuce. [Masters Thesis]. University of Florida; 2014. Available from: http://ufdc.ufl.edu/UFE0047583


University of Florida

8. Lewis, Devin. The Incorporation of Chia (Salvia hispanica Lamiaceae) into Baked Food Products.

Degree: MS, Food Science and Human Nutrition, 2010, University of Florida

 THE INCORPORATION OF CHIA (SALVIA HISPANICA LAMIACEAE) SEEDS INTO BAKED FOOD PRODUCTS Chia is an herbaceous summer annual which is botanically known as Salvia hispanica… (more)

Subjects/Keywords: Cookies; Fatty acids; Flavors; Food; Muffins; Null hypothesis; Nutraceuticals; Oilseeds; Omega 6 fatty acids; P values; alpha, chia, fact, hedonic, linolenic, salvia

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APA (6th Edition):

Lewis, D. (2010). The Incorporation of Chia (Salvia hispanica Lamiaceae) into Baked Food Products. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0042223

Chicago Manual of Style (16th Edition):

Lewis, Devin. “The Incorporation of Chia (Salvia hispanica Lamiaceae) into Baked Food Products.” 2010. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0042223.

MLA Handbook (7th Edition):

Lewis, Devin. “The Incorporation of Chia (Salvia hispanica Lamiaceae) into Baked Food Products.” 2010. Web. 22 May 2019.

Vancouver:

Lewis D. The Incorporation of Chia (Salvia hispanica Lamiaceae) into Baked Food Products. [Internet] [Masters thesis]. University of Florida; 2010. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0042223.

Council of Science Editors:

Lewis D. The Incorporation of Chia (Salvia hispanica Lamiaceae) into Baked Food Products. [Masters Thesis]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0042223


University of Florida

9. Vandamm,Joshua P. Fate of Escherichia Coli O157 h7, Listeria Monocytogenes, and Salmonella Spp. on Fresh-Cut Celery.

Degree: MS, Food Science and Human Nutrition, 2011, University of Florida

 Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella infections have been associated with the consumption of numerous fresh produce items. In 2010, an outbreak of listeriosis… (more)

Subjects/Keywords: Bags; Celery; Diseases; Escherichia coli; Food; Listeria monocytogenes; Pathogens; Salmonella; Storage containers; Vegetables; bag  – behavior  – celery  – coli  – container  – cut  – escherichia  – food  – fresh  – listeria  – microbiology  – monocytogenes  – salmonella  – surface  – temperature

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APA (6th Edition):

P, V. (2011). Fate of Escherichia Coli O157 h7, Listeria Monocytogenes, and Salmonella Spp. on Fresh-Cut Celery. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0043468

Chicago Manual of Style (16th Edition):

P, Vandamm,Joshua. “Fate of Escherichia Coli O157 h7, Listeria Monocytogenes, and Salmonella Spp. on Fresh-Cut Celery.” 2011. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0043468.

MLA Handbook (7th Edition):

P, Vandamm,Joshua. “Fate of Escherichia Coli O157 h7, Listeria Monocytogenes, and Salmonella Spp. on Fresh-Cut Celery.” 2011. Web. 22 May 2019.

Vancouver:

P V. Fate of Escherichia Coli O157 h7, Listeria Monocytogenes, and Salmonella Spp. on Fresh-Cut Celery. [Internet] [Masters thesis]. University of Florida; 2011. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0043468.

Council of Science Editors:

P V. Fate of Escherichia Coli O157 h7, Listeria Monocytogenes, and Salmonella Spp. on Fresh-Cut Celery. [Masters Thesis]. University of Florida; 2011. Available from: http://ufdc.ufl.edu/UFE0043468


University of Florida

10. Strawn, Laura. Fate of Escherichia coli O157 H7 and Salmonella spp. on Fresh and Frozen Cut Mangoes, Papayas and Pineapples.

Degree: MS, Food Science and Human Nutrition, 2009, University of Florida

 Escherichia coli O157:H7 and Salmonella infection has been associated with consumption of a number of fruits and vegetables. Although the fate of E. coli O157:H7… (more)

Subjects/Keywords: Food; Incubation; Inoculum; Juices; Mangoes; Papayas; Pathogens; Pineapples; Salmonella; Tropical fruits; coli, escherichia, mango, o157, papaya, pineapple, salmonella

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APA (6th Edition):

Strawn, L. (2009). Fate of Escherichia coli O157 H7 and Salmonella spp. on Fresh and Frozen Cut Mangoes, Papayas and Pineapples. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0025049

Chicago Manual of Style (16th Edition):

Strawn, Laura. “Fate of Escherichia coli O157 H7 and Salmonella spp. on Fresh and Frozen Cut Mangoes, Papayas and Pineapples.” 2009. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0025049.

MLA Handbook (7th Edition):

Strawn, Laura. “Fate of Escherichia coli O157 H7 and Salmonella spp. on Fresh and Frozen Cut Mangoes, Papayas and Pineapples.” 2009. Web. 22 May 2019.

Vancouver:

Strawn L. Fate of Escherichia coli O157 H7 and Salmonella spp. on Fresh and Frozen Cut Mangoes, Papayas and Pineapples. [Internet] [Masters thesis]. University of Florida; 2009. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0025049.

Council of Science Editors:

Strawn L. Fate of Escherichia coli O157 H7 and Salmonella spp. on Fresh and Frozen Cut Mangoes, Papayas and Pineapples. [Masters Thesis]. University of Florida; 2009. Available from: http://ufdc.ufl.edu/UFE0025049


University of Florida

11. Blandon-Ubeda,Adilia. Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato.

Degree: MS, Food Science and Human Nutrition, 2011, University of Florida

 Although tomatoes remain popular in the fresh-fruit market, they are often criticized because of poor flavor. Tomato flavor depends on both volatile and non-volatile compounds… (more)

Subjects/Keywords: Acetates; Biochemistry; Cherries; Flavors; Fruits; Gustatory perception; Sugars; Sweetness; Tomatoes; Umami; biochemical  – glms  – sensory  – tomato  – tomatoes  – volatiles

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APA (6th Edition):

Blandon-Ubeda,Adilia. (2011). Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0043431

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16th Edition):

Blandon-Ubeda,Adilia. “Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato.” 2011. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0043431.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7th Edition):

Blandon-Ubeda,Adilia. “Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato.” 2011. Web. 22 May 2019.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Blandon-Ubeda,Adilia. Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato. [Internet] [Masters thesis]. University of Florida; 2011. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0043431.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Blandon-Ubeda,Adilia. Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato. [Masters Thesis]. University of Florida; 2011. Available from: http://ufdc.ufl.edu/UFE0043431

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete


University of Florida

12. Garcia-Torres, Rosalia. Effect of Dissolved Oxygen and Deoxygenation on the Quality of Orange Juice.

Degree: PhD, Food Science and Human Nutrition, 2010, University of Florida

 Orange juice was the most consumed fruit juice in the 2007/08 season, representing 50% (14.4 L, Single Strength Equivalent per capita) of the total per… (more)

Subjects/Keywords: Air; Food; Fruit juices; Juices; Kinetics; Near field communication; Orange juice; Oxidation; Oxygen; pH; acid, aroma, ascorbic, color, deaeration, dissolved, juice, orange, oxygen

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APA (6th Edition):

Garcia-Torres, R. (2010). Effect of Dissolved Oxygen and Deoxygenation on the Quality of Orange Juice. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0042014

Chicago Manual of Style (16th Edition):

Garcia-Torres, Rosalia. “Effect of Dissolved Oxygen and Deoxygenation on the Quality of Orange Juice.” 2010. Doctoral Dissertation, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0042014.

MLA Handbook (7th Edition):

Garcia-Torres, Rosalia. “Effect of Dissolved Oxygen and Deoxygenation on the Quality of Orange Juice.” 2010. Web. 22 May 2019.

Vancouver:

Garcia-Torres R. Effect of Dissolved Oxygen and Deoxygenation on the Quality of Orange Juice. [Internet] [Doctoral dissertation]. University of Florida; 2010. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0042014.

Council of Science Editors:

Garcia-Torres R. Effect of Dissolved Oxygen and Deoxygenation on the Quality of Orange Juice. [Doctoral Dissertation]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0042014


University of Florida

13. Hubbard, Brittany. Assessing the Quality of Huanglongbing Symptomatic and Asymptomatic Orange Oils from Florida Hamlin and Valencia Oranges.

Degree: PhD, Food Science - Food Science and Human Nutrition, 2017, University of Florida

Florida grown Hamlin and Valencia oranges were harvested twice each in the 2014-2015 and 2015-2016 harvest years. During each harvest, both huanglongbing (HLB) asymptomatic and… (more)

Subjects/Keywords: citrus  – disease  – greening  – huanglongbing  – oil  – orange  – quality

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APA (6th Edition):

Hubbard, B. (2017). Assessing the Quality of Huanglongbing Symptomatic and Asymptomatic Orange Oils from Florida Hamlin and Valencia Oranges. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0051326

Chicago Manual of Style (16th Edition):

Hubbard, Brittany. “Assessing the Quality of Huanglongbing Symptomatic and Asymptomatic Orange Oils from Florida Hamlin and Valencia Oranges.” 2017. Doctoral Dissertation, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0051326.

MLA Handbook (7th Edition):

Hubbard, Brittany. “Assessing the Quality of Huanglongbing Symptomatic and Asymptomatic Orange Oils from Florida Hamlin and Valencia Oranges.” 2017. Web. 22 May 2019.

Vancouver:

Hubbard B. Assessing the Quality of Huanglongbing Symptomatic and Asymptomatic Orange Oils from Florida Hamlin and Valencia Oranges. [Internet] [Doctoral dissertation]. University of Florida; 2017. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0051326.

Council of Science Editors:

Hubbard B. Assessing the Quality of Huanglongbing Symptomatic and Asymptomatic Orange Oils from Florida Hamlin and Valencia Oranges. [Doctoral Dissertation]. University of Florida; 2017. Available from: http://ufdc.ufl.edu/UFE0051326


University of Florida

14. Kalva, Jaclyn. Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale.

Degree: MS, Food Science and Human Nutrition, 2009, University of Florida

 Consumer acceptability can be measured in various ways using different scales, but currently, the most common scale used by the majority of food scientists is… (more)

Subjects/Keywords: Bitterness; Cheeses; Chocolate; Coffee industry; Food; Foodie culture; Grapefruit juice; Gustatory perception; Milk; Orange juice; 9, comparison, food, foodie, general, hedonic, labeled, liking, magnitude, nonfoodie, nontaster, point, quinine, scale, sensory, supertaster, taster

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APA (6th Edition):

Kalva, J. (2009). Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0024514

Chicago Manual of Style (16th Edition):

Kalva, Jaclyn. “Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale.” 2009. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0024514.

MLA Handbook (7th Edition):

Kalva, Jaclyn. “Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale.” 2009. Web. 22 May 2019.

Vancouver:

Kalva J. Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale. [Internet] [Masters thesis]. University of Florida; 2009. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0024514.

Council of Science Editors:

Kalva J. Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale. [Masters Thesis]. University of Florida; 2009. Available from: http://ufdc.ufl.edu/UFE0024514


University of Florida

15. Valadez, Angela M. Risk of Salmonella Spp. for Fresh Market Tomatoes during Pre- and Post-Harvest Practices.

Degree: PhD, Food Science and Human Nutrition, 2013, University of Florida

 Three food safety objectives were investigated in pre- and post-harvest practices of fresh market tomato production. During tomato production in the field, the time between… (more)

Subjects/Keywords: Chlorine; Food; Groundwater; Pathogens; Pesticides; Plant nutrition; Population decline; Salmonella; Soil science; Tomatoes; pesticides  – produce  – safety  – salmonella  – sanitation  – soil  – tomatoes

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APA (6th Edition):

Valadez, A. M. (2013). Risk of Salmonella Spp. for Fresh Market Tomatoes during Pre- and Post-Harvest Practices. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0046241

Chicago Manual of Style (16th Edition):

Valadez, Angela M. “Risk of Salmonella Spp. for Fresh Market Tomatoes during Pre- and Post-Harvest Practices.” 2013. Doctoral Dissertation, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0046241.

MLA Handbook (7th Edition):

Valadez, Angela M. “Risk of Salmonella Spp. for Fresh Market Tomatoes during Pre- and Post-Harvest Practices.” 2013. Web. 22 May 2019.

Vancouver:

Valadez AM. Risk of Salmonella Spp. for Fresh Market Tomatoes during Pre- and Post-Harvest Practices. [Internet] [Doctoral dissertation]. University of Florida; 2013. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0046241.

Council of Science Editors:

Valadez AM. Risk of Salmonella Spp. for Fresh Market Tomatoes during Pre- and Post-Harvest Practices. [Doctoral Dissertation]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0046241


University of Florida

16. Shook,Gabriel L. Volatile Analyses of Single-Strength Orange Juice Inoculated with Penicillium digitatum.

Degree: MS, Food Science and Human Nutrition, 2011, University of Florida

 Post-pasteurization contamination of orange juice does occasionally occur, resulting in appearance and aroma changes. Previous microbial research regarding citrus has focused on bacteria and fermentative… (more)

Subjects/Keywords: Acetates; Enzymes; Ethanol; Fungi; Incubation; Juices; Metabolites; Parishes; Penicillium; Sulfur; active  – analyses  – aroma  – compounds  – contamination  – digitatum  – fungal  – juice  – orange  – penicillium  – volatile

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APA (6th Edition):

L, S. (2011). Volatile Analyses of Single-Strength Orange Juice Inoculated with Penicillium digitatum. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0043442

Chicago Manual of Style (16th Edition):

L, Shook,Gabriel. “Volatile Analyses of Single-Strength Orange Juice Inoculated with Penicillium digitatum.” 2011. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0043442.

MLA Handbook (7th Edition):

L, Shook,Gabriel. “Volatile Analyses of Single-Strength Orange Juice Inoculated with Penicillium digitatum.” 2011. Web. 22 May 2019.

Vancouver:

L S. Volatile Analyses of Single-Strength Orange Juice Inoculated with Penicillium digitatum. [Internet] [Masters thesis]. University of Florida; 2011. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0043442.

Council of Science Editors:

L S. Volatile Analyses of Single-Strength Orange Juice Inoculated with Penicillium digitatum. [Masters Thesis]. University of Florida; 2011. Available from: http://ufdc.ufl.edu/UFE0043442


University of Florida

17. Topalcengiz, Zeynal. Thermal Inactivation of Acid Adapted and Non-Adapted Stationary Phase Shiga Toxin-Producing Escherichia Coli (STEC), Salmonella Spp., and Listeria Monocytogenes in Orange Juice.

Degree: MS, Food Science and Human Nutrition, 2012, University of Florida

 Thermal inactivation parameters of stationary phase, non-adapted and acid adapted pathogens, primarily as cocktails of multiple strains, have been studied in various juice products. The… (more)

Subjects/Keywords: Escherichia coli; Escherichia coli O157; Fruit juices; Juices; Linear regression; Microbiology; Orange juice; Pasteurization; Pathogens; Salmonella; acid  – adaptation  – escherichia  – inactivation  – listeria  – salmonella  – thermal

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APA (6th Edition):

Topalcengiz, Z. (2012). Thermal Inactivation of Acid Adapted and Non-Adapted Stationary Phase Shiga Toxin-Producing Escherichia Coli (STEC), Salmonella Spp., and Listeria Monocytogenes in Orange Juice. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0044755

Chicago Manual of Style (16th Edition):

Topalcengiz, Zeynal. “Thermal Inactivation of Acid Adapted and Non-Adapted Stationary Phase Shiga Toxin-Producing Escherichia Coli (STEC), Salmonella Spp., and Listeria Monocytogenes in Orange Juice.” 2012. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0044755.

MLA Handbook (7th Edition):

Topalcengiz, Zeynal. “Thermal Inactivation of Acid Adapted and Non-Adapted Stationary Phase Shiga Toxin-Producing Escherichia Coli (STEC), Salmonella Spp., and Listeria Monocytogenes in Orange Juice.” 2012. Web. 22 May 2019.

Vancouver:

Topalcengiz Z. Thermal Inactivation of Acid Adapted and Non-Adapted Stationary Phase Shiga Toxin-Producing Escherichia Coli (STEC), Salmonella Spp., and Listeria Monocytogenes in Orange Juice. [Internet] [Masters thesis]. University of Florida; 2012. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0044755.

Council of Science Editors:

Topalcengiz Z. Thermal Inactivation of Acid Adapted and Non-Adapted Stationary Phase Shiga Toxin-Producing Escherichia Coli (STEC), Salmonella Spp., and Listeria Monocytogenes in Orange Juice. [Masters Thesis]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/UFE0044755


University of Florida

18. Buran, Timothy J. Pre-Harvest Elicitation and Post-Harvest Extraction of Phenolic Phytochemicals from Southern Highbush Blueberries.

Degree: MS, Food Science and Human Nutrition, 2012, University of Florida

 Blueberries contain high levels of phenolic phytochemicals,such as anthocyanins, flavonols, and procyanidins, with many reported health benefits. The objective of this study was to enhance… (more)

Subjects/Keywords: Adsorption; Antioxidants; Berries; Blueberries; Desorption; Diabetes; Diabetes complications; Kinetics; Resins; Type 2 diabetes mellitus; aba  – phytonutrients  – resin

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APA (6th Edition):

Buran, T. J. (2012). Pre-Harvest Elicitation and Post-Harvest Extraction of Phenolic Phytochemicals from Southern Highbush Blueberries. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0044649

Chicago Manual of Style (16th Edition):

Buran, Timothy J. “Pre-Harvest Elicitation and Post-Harvest Extraction of Phenolic Phytochemicals from Southern Highbush Blueberries.” 2012. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0044649.

MLA Handbook (7th Edition):

Buran, Timothy J. “Pre-Harvest Elicitation and Post-Harvest Extraction of Phenolic Phytochemicals from Southern Highbush Blueberries.” 2012. Web. 22 May 2019.

Vancouver:

Buran TJ. Pre-Harvest Elicitation and Post-Harvest Extraction of Phenolic Phytochemicals from Southern Highbush Blueberries. [Internet] [Masters thesis]. University of Florida; 2012. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0044649.

Council of Science Editors:

Buran TJ. Pre-Harvest Elicitation and Post-Harvest Extraction of Phenolic Phytochemicals from Southern Highbush Blueberries. [Masters Thesis]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/UFE0044649


University of Florida

19. Dagulo, Lilibeth. Volatile and Selected Non-Volatile Analysis of Juices From Huanglongbing Affected Hamlin and Valencia Oranges.

Degree: MS, Food Science and Human Nutrition, 2009, University of Florida

 Volatile and Selected Non-Volatile Analysis of Juices from Huanglongbing Affected Hamlin and Valencia Oranges Huanglongbing (HLB), or citrus greening, is a disease that produces multiple… (more)

Subjects/Keywords: Acetates; Diseases; Flavanones; Flavones; Flavors; Fruits; Glycosides; Juices; Orange fruits; Terpenes; flavor, florida, hlb, huanglongbing, juice, orange

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APA (6th Edition):

Dagulo, L. (2009). Volatile and Selected Non-Volatile Analysis of Juices From Huanglongbing Affected Hamlin and Valencia Oranges. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0025084

Chicago Manual of Style (16th Edition):

Dagulo, Lilibeth. “Volatile and Selected Non-Volatile Analysis of Juices From Huanglongbing Affected Hamlin and Valencia Oranges.” 2009. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0025084.

MLA Handbook (7th Edition):

Dagulo, Lilibeth. “Volatile and Selected Non-Volatile Analysis of Juices From Huanglongbing Affected Hamlin and Valencia Oranges.” 2009. Web. 22 May 2019.

Vancouver:

Dagulo L. Volatile and Selected Non-Volatile Analysis of Juices From Huanglongbing Affected Hamlin and Valencia Oranges. [Internet] [Masters thesis]. University of Florida; 2009. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0025084.

Council of Science Editors:

Dagulo L. Volatile and Selected Non-Volatile Analysis of Juices From Huanglongbing Affected Hamlin and Valencia Oranges. [Masters Thesis]. University of Florida; 2009. Available from: http://ufdc.ufl.edu/UFE0025084


University of Florida

20. Rock, Cheryl Rosita. Development of a Novel Tomato (Solanum Lycopersicum) Peeling Process Using Power Ultrasound Technology.

Degree: PhD, Food Science and Human Nutrition, 2012, University of Florida

 Peeling is one of the mostimportant unit operations in tomato processing. Steam/hot water and lye peelinghave been the most commercialized methods in the U.S. However,… (more)

Subjects/Keywords: Capital costs; Food; Peels; Pericarp; Raw material costs; Skin; Steam; Tomatoes; Ultrasonography; Utilities costs; lye  – peeling  – powerultrasound  – steam  – tomatoes

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APA (6th Edition):

Rock, C. R. (2012). Development of a Novel Tomato (Solanum Lycopersicum) Peeling Process Using Power Ultrasound Technology. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0044938

Chicago Manual of Style (16th Edition):

Rock, Cheryl Rosita. “Development of a Novel Tomato (Solanum Lycopersicum) Peeling Process Using Power Ultrasound Technology.” 2012. Doctoral Dissertation, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0044938.

MLA Handbook (7th Edition):

Rock, Cheryl Rosita. “Development of a Novel Tomato (Solanum Lycopersicum) Peeling Process Using Power Ultrasound Technology.” 2012. Web. 22 May 2019.

Vancouver:

Rock CR. Development of a Novel Tomato (Solanum Lycopersicum) Peeling Process Using Power Ultrasound Technology. [Internet] [Doctoral dissertation]. University of Florida; 2012. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0044938.

Council of Science Editors:

Rock CR. Development of a Novel Tomato (Solanum Lycopersicum) Peeling Process Using Power Ultrasound Technology. [Doctoral Dissertation]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/UFE0044938


University of Florida

21. Ponagandla, Narsi. Kinetics of Dissolved Oxygen Consumption and Deoxygenation of Pineapple Juice and Model Solutions Using a Thin Film Enzyme Reactor.

Degree: MS, Food Science and Human Nutrition, 2010, University of Florida

 Dissolved oxygen (DO) affects the quality of fruit juices by reacting with ascorbic acid and flavor components. In this study experiments were run at 5.0,… (more)

Subjects/Keywords: Enzymes; Gels; Juices; Kinetics; Orange juice; Oxygen; Oxygen consumption; pH; Pineapple juice; Sensors; ascorbicacid, catalase, dissolvedoxygen, enzymereactor, glucoseoxidase, immobilization

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APA (6th Edition):

Ponagandla, N. (2010). Kinetics of Dissolved Oxygen Consumption and Deoxygenation of Pineapple Juice and Model Solutions Using a Thin Film Enzyme Reactor. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0041798

Chicago Manual of Style (16th Edition):

Ponagandla, Narsi. “Kinetics of Dissolved Oxygen Consumption and Deoxygenation of Pineapple Juice and Model Solutions Using a Thin Film Enzyme Reactor.” 2010. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0041798.

MLA Handbook (7th Edition):

Ponagandla, Narsi. “Kinetics of Dissolved Oxygen Consumption and Deoxygenation of Pineapple Juice and Model Solutions Using a Thin Film Enzyme Reactor.” 2010. Web. 22 May 2019.

Vancouver:

Ponagandla N. Kinetics of Dissolved Oxygen Consumption and Deoxygenation of Pineapple Juice and Model Solutions Using a Thin Film Enzyme Reactor. [Internet] [Masters thesis]. University of Florida; 2010. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0041798.

Council of Science Editors:

Ponagandla N. Kinetics of Dissolved Oxygen Consumption and Deoxygenation of Pineapple Juice and Model Solutions Using a Thin Film Enzyme Reactor. [Masters Thesis]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0041798


University of Florida

22. Ikpechukwu, Chinedu. A Sensory Evaluation of Citrus Greening-Affected Juice Blends.

Degree: MS, Food Science and Human Nutrition, 2012, University of Florida

 Citrus greening is a devastating disease that kills citrus trees with major economic ramifications in the citrus industry. The main objective of this study was… (more)

Subjects/Keywords: Acidity; Diseases; Flavors; Food; Fruits; Greening; Juices; Orange fruits; Orange juice; Sweetness; acid  – blends  – brima  – brix  – color  – difference-from-control  – greening-affected  – hamlin  – test  – triangle  – valencia

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APA (6th Edition):

Ikpechukwu, C. (2012). A Sensory Evaluation of Citrus Greening-Affected Juice Blends. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0044234

Chicago Manual of Style (16th Edition):

Ikpechukwu, Chinedu. “A Sensory Evaluation of Citrus Greening-Affected Juice Blends.” 2012. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0044234.

MLA Handbook (7th Edition):

Ikpechukwu, Chinedu. “A Sensory Evaluation of Citrus Greening-Affected Juice Blends.” 2012. Web. 22 May 2019.

Vancouver:

Ikpechukwu C. A Sensory Evaluation of Citrus Greening-Affected Juice Blends. [Internet] [Masters thesis]. University of Florida; 2012. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0044234.

Council of Science Editors:

Ikpechukwu C. A Sensory Evaluation of Citrus Greening-Affected Juice Blends. [Masters Thesis]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/UFE0044234


University of Florida

23. Balakrishnan, Gayathri. Influence of Chia Seeds on Satiety.

Degree: MS, Food Science and Human Nutrition, 2012, University of Florida

 Chia, an annual herbaceous plant of genus Salvia, is a rich source of dietary fiber and n-3 poly unsaturated fatty acids to humans. This study… (more)

Subjects/Keywords: Appetite; Dietary fiber; Fatty acids; Food; Hunger; Muffins; Obesity; Pain measurement scales; Satiety; Satiety response; chia  – glms  – satiety  – vas

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APA (6th Edition):

Balakrishnan, G. (2012). Influence of Chia Seeds on Satiety. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0044269

Chicago Manual of Style (16th Edition):

Balakrishnan, Gayathri. “Influence of Chia Seeds on Satiety.” 2012. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0044269.

MLA Handbook (7th Edition):

Balakrishnan, Gayathri. “Influence of Chia Seeds on Satiety.” 2012. Web. 22 May 2019.

Vancouver:

Balakrishnan G. Influence of Chia Seeds on Satiety. [Internet] [Masters thesis]. University of Florida; 2012. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0044269.

Council of Science Editors:

Balakrishnan G. Influence of Chia Seeds on Satiety. [Masters Thesis]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/UFE0044269


University of Florida

24. Hudson,Sonia D. Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre.

Degree: MS, Food Science and Human Nutrition, 2011, University of Florida

 Sweet taste is believed to play an important role in flavor perception. This study investigated the change in overall flavor intensity by altering the sweet… (more)

Subjects/Keywords: Flavors; Food; Fruits; Gustatory perception; Odors; Olfactory perception; Receptors; Sourness; Strawberries; Sweetness; flavor  – food  – glms  – gustation  – gymnema  – miracle  – miraculin  – odor  – olfaction  – retronasal  – sensory  – sour  – supertaster  – sweet  – sylvestre  – taste

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APA (6th Edition):

D, H. (2011). Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0043439

Chicago Manual of Style (16th Edition):

D, Hudson,Sonia. “Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre.” 2011. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0043439.

MLA Handbook (7th Edition):

D, Hudson,Sonia. “Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre.” 2011. Web. 22 May 2019.

Vancouver:

D H. Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre. [Internet] [Masters thesis]. University of Florida; 2011. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0043439.

Council of Science Editors:

D H. Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre. [Masters Thesis]. University of Florida; 2011. Available from: http://ufdc.ufl.edu/UFE0043439


University of Florida

25. Delva, Lemane. Acerola (Malpighia emarginata DC) Phenolic Profiling, Antioxidant Capacity, Antimicrobial Property, Toxicological Screening, and Color Stability.

Degree: PhD, Food Science and Human Nutrition, 2012, University of Florida

 This study aimed to characterize acerola fruit based on phenolic profiling, antioxidant and antimicrobial properties, toxicological evaluation, and color stability. Three specific objectives were pursued:… (more)

Subjects/Keywords: Antimicrobials; Antioxidants; Carotenoids; Coumaric acids; Flavonoids; Food; Fruits; Juices; Maturity tests; pH; acerola  – anti-microbial-properties  – antioxidant-capacity  – color-stability  – phenolic-compounds

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APA (6th Edition):

Delva, L. (2012). Acerola (Malpighia emarginata DC) Phenolic Profiling, Antioxidant Capacity, Antimicrobial Property, Toxicological Screening, and Color Stability. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0044982

Chicago Manual of Style (16th Edition):

Delva, Lemane. “Acerola (Malpighia emarginata DC) Phenolic Profiling, Antioxidant Capacity, Antimicrobial Property, Toxicological Screening, and Color Stability.” 2012. Doctoral Dissertation, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0044982.

MLA Handbook (7th Edition):

Delva, Lemane. “Acerola (Malpighia emarginata DC) Phenolic Profiling, Antioxidant Capacity, Antimicrobial Property, Toxicological Screening, and Color Stability.” 2012. Web. 22 May 2019.

Vancouver:

Delva L. Acerola (Malpighia emarginata DC) Phenolic Profiling, Antioxidant Capacity, Antimicrobial Property, Toxicological Screening, and Color Stability. [Internet] [Doctoral dissertation]. University of Florida; 2012. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0044982.

Council of Science Editors:

Delva L. Acerola (Malpighia emarginata DC) Phenolic Profiling, Antioxidant Capacity, Antimicrobial Property, Toxicological Screening, and Color Stability. [Doctoral Dissertation]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/UFE0044982


University of Florida

26. Dreyer, Eric. A Study of Blanc Du Bois Wine Quality.

Degree: MS, Food Science and Human Nutrition, 2010, University of Florida

 Blanc Du Bois is a hybrid white bunch grape variety developed for its ability to produce high quality white wines, to thrive in the warm,… (more)

Subjects/Keywords: Acetates; Alcoholic beverages; Esters; Flavors; Grapes; Honey; Peaches; Principal components analysis; Table sugars; Wines

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APA (6th Edition):

Dreyer, E. (2010). A Study of Blanc Du Bois Wine Quality. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0042610

Chicago Manual of Style (16th Edition):

Dreyer, Eric. “A Study of Blanc Du Bois Wine Quality.” 2010. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0042610.

MLA Handbook (7th Edition):

Dreyer, Eric. “A Study of Blanc Du Bois Wine Quality.” 2010. Web. 22 May 2019.

Vancouver:

Dreyer E. A Study of Blanc Du Bois Wine Quality. [Internet] [Masters thesis]. University of Florida; 2010. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0042610.

Council of Science Editors:

Dreyer E. A Study of Blanc Du Bois Wine Quality. [Masters Thesis]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0042610


University of Florida

27. Eisenmenger, Michael. Enhancement of Lipase Catalyzed Isoamyl Acetate Synthesis by High Hydrostatic Pressure and Use of Alternative Solvents.

Degree: PhD, Food Science and Human Nutrition, 2009, University of Florida

 This study examines the application of several advanced technologies in improving the activity and stability of an enzyme (lipase) used in the production of a… (more)

Subjects/Keywords: Acetates; Alcohols; Enzyme substrates; Enzymes; Hexanes; High pressure; Incubation; Kinetics; Pressure; Solvents; candida, enzyme, flavor, hexane, high, immobilized, ionic, isoamyl, lipase, synthesis

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APA (6th Edition):

Eisenmenger, M. (2009). Enhancement of Lipase Catalyzed Isoamyl Acetate Synthesis by High Hydrostatic Pressure and Use of Alternative Solvents. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0041097

Chicago Manual of Style (16th Edition):

Eisenmenger, Michael. “Enhancement of Lipase Catalyzed Isoamyl Acetate Synthesis by High Hydrostatic Pressure and Use of Alternative Solvents.” 2009. Doctoral Dissertation, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0041097.

MLA Handbook (7th Edition):

Eisenmenger, Michael. “Enhancement of Lipase Catalyzed Isoamyl Acetate Synthesis by High Hydrostatic Pressure and Use of Alternative Solvents.” 2009. Web. 22 May 2019.

Vancouver:

Eisenmenger M. Enhancement of Lipase Catalyzed Isoamyl Acetate Synthesis by High Hydrostatic Pressure and Use of Alternative Solvents. [Internet] [Doctoral dissertation]. University of Florida; 2009. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0041097.

Council of Science Editors:

Eisenmenger M. Enhancement of Lipase Catalyzed Isoamyl Acetate Synthesis by High Hydrostatic Pressure and Use of Alternative Solvents. [Doctoral Dissertation]. University of Florida; 2009. Available from: http://ufdc.ufl.edu/UFE0041097


University of Florida

28. Balakrishnan, Gayathri. Quinoa Phenolic Compounds Stability during Commercial Processing, in vitro Gastrointestinal Digestion, and Storage.

Degree: PhD, Food Science - Food Science and Human Nutrition, 2016, University of Florida

 Quinoa (Chenopodium quinoa), a traditional Andean pseudocereal crop, consumed similarly to staple cereal grains, has recently received significant attention because of its nutritive and pharmacological… (more)

Subjects/Keywords: Antioxidants; Digestion; Fatty acids; Flavonols; Food; Lipids; Oxidation; Quinoa; Sprouts; Tocopherols; antioxidant  – phenolics  – quinoa

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APA (6th Edition):

Balakrishnan, G. (2016). Quinoa Phenolic Compounds Stability during Commercial Processing, in vitro Gastrointestinal Digestion, and Storage. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0050245

Chicago Manual of Style (16th Edition):

Balakrishnan, Gayathri. “Quinoa Phenolic Compounds Stability during Commercial Processing, in vitro Gastrointestinal Digestion, and Storage.” 2016. Doctoral Dissertation, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0050245.

MLA Handbook (7th Edition):

Balakrishnan, Gayathri. “Quinoa Phenolic Compounds Stability during Commercial Processing, in vitro Gastrointestinal Digestion, and Storage.” 2016. Web. 22 May 2019.

Vancouver:

Balakrishnan G. Quinoa Phenolic Compounds Stability during Commercial Processing, in vitro Gastrointestinal Digestion, and Storage. [Internet] [Doctoral dissertation]. University of Florida; 2016. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0050245.

Council of Science Editors:

Balakrishnan G. Quinoa Phenolic Compounds Stability during Commercial Processing, in vitro Gastrointestinal Digestion, and Storage. [Doctoral Dissertation]. University of Florida; 2016. Available from: http://ufdc.ufl.edu/UFE0050245

29. Alhendi, Abeer. Inactivation of Lipoxygenase in Soymilk and Soybean by Pulsed Light.

Degree: PhD, Food Science - Food Science and Human Nutrition, 2016, University of Florida

 Soybean (Glycine max) is a legume that has the highest protein content (40%) compared with all legumes, and the second highest content of oil (20%).… (more)

Subjects/Keywords: Chemicals; Enzymes; Flavors; Gels; Heat treatment; Oxidation; Peroxides; pH; Soybeans; Temperature effects; lipoxygenase  – pulsed-light  – soybean  – soymilk

University of Florida in Partial Fulfillment of the Requirements for the Degree of Doctor of… 

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

APA (6th Edition):

Alhendi, A. (2016). Inactivation of Lipoxygenase in Soymilk and Soybean by Pulsed Light. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0050266

Chicago Manual of Style (16th Edition):

Alhendi, Abeer. “Inactivation of Lipoxygenase in Soymilk and Soybean by Pulsed Light.” 2016. Doctoral Dissertation, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0050266.

MLA Handbook (7th Edition):

Alhendi, Abeer. “Inactivation of Lipoxygenase in Soymilk and Soybean by Pulsed Light.” 2016. Web. 22 May 2019.

Vancouver:

Alhendi A. Inactivation of Lipoxygenase in Soymilk and Soybean by Pulsed Light. [Internet] [Doctoral dissertation]. University of Florida; 2016. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0050266.

Council of Science Editors:

Alhendi A. Inactivation of Lipoxygenase in Soymilk and Soybean by Pulsed Light. [Doctoral Dissertation]. University of Florida; 2016. Available from: http://ufdc.ufl.edu/UFE0050266


University of Florida

30. Mostafa, Hussein Magdy. Treatment of Olive Mill Wastewater Using High Power Ultrasound (HPU) and the Electro-Fenton (EF) Method.

Degree: MS, Food Science and Human Nutrition, 2016, University of Florida

Subjects/Keywords: electro-fenton; omw; ultrasound

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

APA (6th Edition):

Mostafa, H. M. (2016). Treatment of Olive Mill Wastewater Using High Power Ultrasound (HPU) and the Electro-Fenton (EF) Method. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0050789

Chicago Manual of Style (16th Edition):

Mostafa, Hussein Magdy. “Treatment of Olive Mill Wastewater Using High Power Ultrasound (HPU) and the Electro-Fenton (EF) Method.” 2016. Masters Thesis, University of Florida. Accessed May 22, 2019. http://ufdc.ufl.edu/UFE0050789.

MLA Handbook (7th Edition):

Mostafa, Hussein Magdy. “Treatment of Olive Mill Wastewater Using High Power Ultrasound (HPU) and the Electro-Fenton (EF) Method.” 2016. Web. 22 May 2019.

Vancouver:

Mostafa HM. Treatment of Olive Mill Wastewater Using High Power Ultrasound (HPU) and the Electro-Fenton (EF) Method. [Internet] [Masters thesis]. University of Florida; 2016. [cited 2019 May 22]. Available from: http://ufdc.ufl.edu/UFE0050789.

Council of Science Editors:

Mostafa HM. Treatment of Olive Mill Wastewater Using High Power Ultrasound (HPU) and the Electro-Fenton (EF) Method. [Masters Thesis]. University of Florida; 2016. Available from: http://ufdc.ufl.edu/UFE0050789

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