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You searched for +publisher:"University of Florida" +contributor:("Sims, Charles A"). Showing records 1 – 30 of 56 total matches.

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University of Florida

1. Perez Cayo, Yanina De. Phytochemical Content and Fruit Quality of University of Florida Strawberry Cultivars and Advanced Selections as Affected by Harvest Date, Season and Storage.

Degree: MS, Horticultural Sciences, 2013, University of Florida

 Strawberries are one of the major fresh market commodities produced in Florida, with a harvested area of approximately 10,000 acres. The objectives of this research… (more)

Subjects/Keywords: Agricultural seasons; Festivals; Fruits; Genotypes; Harvest date; Harvest festivals; Harvesting seasons; Radiance; Seasons; Strawberries; phytochemicals  – strawberries

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APA (6th Edition):

Perez Cayo, Y. D. (2013). Phytochemical Content and Fruit Quality of University of Florida Strawberry Cultivars and Advanced Selections as Affected by Harvest Date, Season and Storage. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0046356

Chicago Manual of Style (16th Edition):

Perez Cayo, Yanina De. “Phytochemical Content and Fruit Quality of University of Florida Strawberry Cultivars and Advanced Selections as Affected by Harvest Date, Season and Storage.” 2013. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0046356.

MLA Handbook (7th Edition):

Perez Cayo, Yanina De. “Phytochemical Content and Fruit Quality of University of Florida Strawberry Cultivars and Advanced Selections as Affected by Harvest Date, Season and Storage.” 2013. Web. 10 Dec 2019.

Vancouver:

Perez Cayo YD. Phytochemical Content and Fruit Quality of University of Florida Strawberry Cultivars and Advanced Selections as Affected by Harvest Date, Season and Storage. [Internet] [Masters thesis]. University of Florida; 2013. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0046356.

Council of Science Editors:

Perez Cayo YD. Phytochemical Content and Fruit Quality of University of Florida Strawberry Cultivars and Advanced Selections as Affected by Harvest Date, Season and Storage. [Masters Thesis]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0046356


University of Florida

2. Klaben, Jamie P. The Effect of Bitter Suppressing Volatiles on Sweet and Bitter Sensations.

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

 In general, bitter tastes are detrimental to the quality of food and beverage products. The food and pharmaceutical industries often seek to mask bitter tastes… (more)

Subjects/Keywords: bitter  – suppression  – sweet  – volatile

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APA (6th Edition):

Klaben, J. P. (2017). The Effect of Bitter Suppressing Volatiles on Sweet and Bitter Sensations. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0051073

Chicago Manual of Style (16th Edition):

Klaben, Jamie P. “The Effect of Bitter Suppressing Volatiles on Sweet and Bitter Sensations.” 2017. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0051073.

MLA Handbook (7th Edition):

Klaben, Jamie P. “The Effect of Bitter Suppressing Volatiles on Sweet and Bitter Sensations.” 2017. Web. 10 Dec 2019.

Vancouver:

Klaben JP. The Effect of Bitter Suppressing Volatiles on Sweet and Bitter Sensations. [Internet] [Masters thesis]. University of Florida; 2017. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0051073.

Council of Science Editors:

Klaben JP. The Effect of Bitter Suppressing Volatiles on Sweet and Bitter Sensations. [Masters Thesis]. University of Florida; 2017. Available from: http://ufdc.ufl.edu/UFE0051073


University of Florida

3. Glintz, Rachel M. Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons.

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

The Hedonic general Labeled Magnitude Scale (HgLMS) was compared to the 9-point hedonic scale to generate data to discriminate liking between products and compare results across different groups of people. The HgLMS rates foods in context of all liking, ranging from -100 (strongest disliking of any kind ever experienced) to 0 (neutral) to 100 (strongest liking of any kind ever experienced). The 9-point hedonic scale does not provide this context. Advisors/Committee Members: SIMS,CHARLES A (committee chair), LOGAN,HENRIETTA NYE (committee member).

Subjects/Keywords: African Americans; Body mass index; Coffee industry; Demography; Food; Grapefruit juice; Gustatory perception; Ice cream; Olfactory perception; Orange juice; hedonic  – scale

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APA (6th Edition):

Glintz, R. M. (2014). Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0046752

Chicago Manual of Style (16th Edition):

Glintz, Rachel M. “Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons.” 2014. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0046752.

MLA Handbook (7th Edition):

Glintz, Rachel M. “Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons.” 2014. Web. 10 Dec 2019.

Vancouver:

Glintz RM. Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons. [Internet] [Masters thesis]. University of Florida; 2014. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0046752.

Council of Science Editors:

Glintz RM. Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons. [Masters Thesis]. University of Florida; 2014. Available from: http://ufdc.ufl.edu/UFE0046752


University of Florida

4. Rubio Ames, Zilfina. Effect of Shoot and Cluster Thinning on Vine Performance and Fruit Quality of Blanc Du Bois.

Degree: MS, Horticultural Sciences, 2014, University of Florida

 Blanc Du Bois is a hybrid bunch grape released by the University of Florida in 1987. It has excellent resistance to Pierces Disease (Xylella fastidiosa)… (more)

Subjects/Keywords: Berries; Canopy; Diseases; Fruits; Grapes; Leaf area; Photosynthesis; Vegetation canopies; Vines; Wines; cp1  – cp2  – cp3  – lai  – nst  – par  – pn  – st

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APA (6th Edition):

Rubio Ames, Z. (2014). Effect of Shoot and Cluster Thinning on Vine Performance and Fruit Quality of Blanc Du Bois. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0047570

Chicago Manual of Style (16th Edition):

Rubio Ames, Zilfina. “Effect of Shoot and Cluster Thinning on Vine Performance and Fruit Quality of Blanc Du Bois.” 2014. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0047570.

MLA Handbook (7th Edition):

Rubio Ames, Zilfina. “Effect of Shoot and Cluster Thinning on Vine Performance and Fruit Quality of Blanc Du Bois.” 2014. Web. 10 Dec 2019.

Vancouver:

Rubio Ames Z. Effect of Shoot and Cluster Thinning on Vine Performance and Fruit Quality of Blanc Du Bois. [Internet] [Masters thesis]. University of Florida; 2014. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0047570.

Council of Science Editors:

Rubio Ames Z. Effect of Shoot and Cluster Thinning on Vine Performance and Fruit Quality of Blanc Du Bois. [Masters Thesis]. University of Florida; 2014. Available from: http://ufdc.ufl.edu/UFE0047570


University of Florida

5. NOOJI,JYOTSNA K. Reduction of Wheat Allergen Potency by Pulsed Ultraviolet Light, High Hydrostatic Pressure, and Non-Thermal Plasma.

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

Abstract of Thesis Presented to the Graduate School of the University of Florida in Partial Fulfillment of the Requirements for the Degree of Master of Science Advisors/Committee Members: Yang, Weihua (committee chair), Bruner, Steven Douglas (committee member), Sims, Charles A (committee member).

Subjects/Keywords: Albumins; Allergens; Allergies; Antibodies; Epitopes; Food; Gels; Globulins; Irradiation; Reactivity; ALLERGY  – HIGH  – HYDROSTATIC  – LIGHT  – NON  – PLASMA  – PRESSURE  – PULSED  – THERMAL  – ULTRAVIOLET  – WHEAT

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APA (6th Edition):

K, N. (2011). Reduction of Wheat Allergen Potency by Pulsed Ultraviolet Light, High Hydrostatic Pressure, and Non-Thermal Plasma. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0043070

Chicago Manual of Style (16th Edition):

K, NOOJI,JYOTSNA. “Reduction of Wheat Allergen Potency by Pulsed Ultraviolet Light, High Hydrostatic Pressure, and Non-Thermal Plasma.” 2011. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0043070.

MLA Handbook (7th Edition):

K, NOOJI,JYOTSNA. “Reduction of Wheat Allergen Potency by Pulsed Ultraviolet Light, High Hydrostatic Pressure, and Non-Thermal Plasma.” 2011. Web. 10 Dec 2019.

Vancouver:

K N. Reduction of Wheat Allergen Potency by Pulsed Ultraviolet Light, High Hydrostatic Pressure, and Non-Thermal Plasma. [Internet] [Masters thesis]. University of Florida; 2011. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0043070.

Council of Science Editors:

K N. Reduction of Wheat Allergen Potency by Pulsed Ultraviolet Light, High Hydrostatic Pressure, and Non-Thermal Plasma. [Masters Thesis]. University of Florida; 2011. Available from: http://ufdc.ufl.edu/UFE0043070


University of Florida

6. 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 December 10, 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. 10 Dec 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 Dec 10]. 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

7. Zhao, Xingyu. Effect of pulsed light on allergenic proteins of shelled whole peanuts.

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

 Most peanuts are consumed in dry roasted form in the U.S., but roasting is known as increasing peanut allergenic reaction. In recent years, many processing… (more)

Subjects/Keywords: Allergens; Allergies; Digestion; Epitopes; Food; Gels; Lamps; Peanuts; Proteins; Reactivity; allergens  – ige  – immunoreactivity  – peanut  – pl  – quality

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APA (6th Edition):

Zhao, X. (2013). Effect of pulsed light on allergenic proteins of shelled whole peanuts. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0046099

Chicago Manual of Style (16th Edition):

Zhao, Xingyu. “Effect of pulsed light on allergenic proteins of shelled whole peanuts.” 2013. Doctoral Dissertation, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0046099.

MLA Handbook (7th Edition):

Zhao, Xingyu. “Effect of pulsed light on allergenic proteins of shelled whole peanuts.” 2013. Web. 10 Dec 2019.

Vancouver:

Zhao X. Effect of pulsed light on allergenic proteins of shelled whole peanuts. [Internet] [Doctoral dissertation]. University of Florida; 2013. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0046099.

Council of Science Editors:

Zhao X. Effect of pulsed light on allergenic proteins of shelled whole peanuts. [Doctoral Dissertation]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0046099


University of Florida

8. Myers, Nicholas B. Evaluation of Ground Beef Quality from Commodity and Premium Quality Trimmings.

Degree: MS, Animal Sciences, 2012, University of Florida

 The objective of this research was to evaluate ground beef quality from commodity and premium quality trimmings.  Round subprimals were sourced from cows (COW), fed… (more)

Subjects/Keywords: Animal science; Beef; Cattle; Fats; Flavors; Ground beef; Marbling; Meats; Muscles; Steak; beef  – color  – ground  – oxidation  – palatability  – premium  – quality  – sensory  – shelf-life  – trimmings

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APA (6th Edition):

Myers, N. B. (2012). Evaluation of Ground Beef Quality from Commodity and Premium Quality Trimmings. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0044701

Chicago Manual of Style (16th Edition):

Myers, Nicholas B. “Evaluation of Ground Beef Quality from Commodity and Premium Quality Trimmings.” 2012. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0044701.

MLA Handbook (7th Edition):

Myers, Nicholas B. “Evaluation of Ground Beef Quality from Commodity and Premium Quality Trimmings.” 2012. Web. 10 Dec 2019.

Vancouver:

Myers NB. Evaluation of Ground Beef Quality from Commodity and Premium Quality Trimmings. [Internet] [Masters thesis]. University of Florida; 2012. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0044701.

Council of Science Editors:

Myers NB. Evaluation of Ground Beef Quality from Commodity and Premium Quality Trimmings. [Masters Thesis]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/UFE0044701


University of Florida

9. Ochsenius, Max. Carbon Monoxide Treatment and Application of Cryoprotectants on the Quality of Frozen/Thawed Salmon.

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

 Seafood is highly susceptible to spoilage and deterioration. The high levels of polyunsaturated lipids in fish lead to lipid oxidation thus to rancidity in fish… (more)

Subjects/Keywords: Carbon monoxide; Food; Freezing; Frozen storage; Lipids; Odors; Oxidation; Salmon; Seafoods; Sensors; carbon, monoxide, salmon

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APA (6th Edition):

Ochsenius, M. (2009). Carbon Monoxide Treatment and Application of Cryoprotectants on the Quality of Frozen/Thawed Salmon. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0024175

Chicago Manual of Style (16th Edition):

Ochsenius, Max. “Carbon Monoxide Treatment and Application of Cryoprotectants on the Quality of Frozen/Thawed Salmon.” 2009. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0024175.

MLA Handbook (7th Edition):

Ochsenius, Max. “Carbon Monoxide Treatment and Application of Cryoprotectants on the Quality of Frozen/Thawed Salmon.” 2009. Web. 10 Dec 2019.

Vancouver:

Ochsenius M. Carbon Monoxide Treatment and Application of Cryoprotectants on the Quality of Frozen/Thawed Salmon. [Internet] [Masters thesis]. University of Florida; 2009. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0024175.

Council of Science Editors:

Ochsenius M. Carbon Monoxide Treatment and Application of Cryoprotectants on the Quality of Frozen/Thawed Salmon. [Masters Thesis]. University of Florida; 2009. Available from: http://ufdc.ufl.edu/UFE0024175


University of Florida

10. Gardner, Elizabeth A. Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix.

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

 Humans make food choices based on pleasure and emotion through olfaction. Innate responses to basic tastes and the ability to learn dictate food preference. However,… (more)

Subjects/Keywords: Flavors; Food; Guavas; Gustatory perception; Ice cream; Olfactory perception; P values; Peaches; Raspberries; Strawberries; acceptability  – flavor  – food  – hglms  – learning  – sensory

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APA (6th Edition):

Gardner, E. A. (2013). Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0045698

Chicago Manual of Style (16th Edition):

Gardner, Elizabeth A. “Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix.” 2013. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0045698.

MLA Handbook (7th Edition):

Gardner, Elizabeth A. “Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix.” 2013. Web. 10 Dec 2019.

Vancouver:

Gardner EA. Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix. [Internet] [Masters thesis]. University of Florida; 2013. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0045698.

Council of Science Editors:

Gardner EA. Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix. [Masters Thesis]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0045698


University of Florida

11. 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 December 10, 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. 10 Dec 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 Dec 10]. 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

12. 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 December 10, 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. 10 Dec 2019.

Vancouver:

Lewis D. The Incorporation of Chia (Salvia hispanica Lamiaceae) into Baked Food Products. [Internet] [Masters thesis]. University of Florida; 2010. [cited 2019 Dec 10]. 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

13. Faidhalla, Tara. Application of Non-Thermal and Thermal Treatments to Reduce Soybean Allergens.

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

 Soybeans are considered one of the eight most allergenic foods. Thus, it is necessary to find approaches to reduce the allergenicity of soybean. Non-thermal treatments… (more)

Subjects/Keywords: Allergenicity; Allergens; Allergies; Food; Heat treatment; Molecular weight; Plasmas; Shrimp; Soybeans; Ultrasonography; allergen  – nonthermal  – soybean  – thermal

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APA (6th Edition):

Faidhalla, T. (2013). Application of Non-Thermal and Thermal Treatments to Reduce Soybean Allergens. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0046085

Chicago Manual of Style (16th Edition):

Faidhalla, Tara. “Application of Non-Thermal and Thermal Treatments to Reduce Soybean Allergens.” 2013. Doctoral Dissertation, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0046085.

MLA Handbook (7th Edition):

Faidhalla, Tara. “Application of Non-Thermal and Thermal Treatments to Reduce Soybean Allergens.” 2013. Web. 10 Dec 2019.

Vancouver:

Faidhalla T. Application of Non-Thermal and Thermal Treatments to Reduce Soybean Allergens. [Internet] [Doctoral dissertation]. University of Florida; 2013. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0046085.

Council of Science Editors:

Faidhalla T. Application of Non-Thermal and Thermal Treatments to Reduce Soybean Allergens. [Doctoral Dissertation]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0046085


University of Florida

14. Coello, Betty Natasha. Effects of Hypotaurine on the Browning of White Grape Juice and White Wine.

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

 Browning is a significant concern in the production of white grape juice and wine, and the use of sulfite to inhibit browning is the most… (more)

Subjects/Keywords: Acidity; Grape juice; Grapes; Juices; Oxidation; Pasteurization; pH; Storage time; Sulfites; Wines; browning  – grapes  – hypotaurine  – oxidation  – phenolic  – sulfite  – white  – wine

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APA (6th Edition):

Coello, B. N. (2012). Effects of Hypotaurine on the Browning of White Grape Juice and White Wine. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0044762

Chicago Manual of Style (16th Edition):

Coello, Betty Natasha. “Effects of Hypotaurine on the Browning of White Grape Juice and White Wine.” 2012. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0044762.

MLA Handbook (7th Edition):

Coello, Betty Natasha. “Effects of Hypotaurine on the Browning of White Grape Juice and White Wine.” 2012. Web. 10 Dec 2019.

Vancouver:

Coello BN. Effects of Hypotaurine on the Browning of White Grape Juice and White Wine. [Internet] [Masters thesis]. University of Florida; 2012. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0044762.

Council of Science Editors:

Coello BN. Effects of Hypotaurine on the Browning of White Grape Juice and White Wine. [Masters Thesis]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/UFE0044762


University of Florida

15. Janve, Bhaskar A. Expedited Corn (Zea Mays Sp.) Nixtamalization by Power Ultrasound.

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

 Nixtamalization, a key production step for masa flour used for tacos, corn tortillas, and chips, traditionally involves corn kernel cooking for 1 h and a… (more)

Subjects/Keywords: Calcium; Corn; Flour; Food; Moisture content; Puns; Starches; Steeping; Tortillas; Ultrasonography; corn  – masa-flour  – nixtamalization  – power-ultrasound  – tortilla-chips

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APA (6th Edition):

Janve, B. A. (2014). Expedited Corn (Zea Mays Sp.) Nixtamalization by Power Ultrasound. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0046679

Chicago Manual of Style (16th Edition):

Janve, Bhaskar A. “Expedited Corn (Zea Mays Sp.) Nixtamalization by Power Ultrasound.” 2014. Doctoral Dissertation, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0046679.

MLA Handbook (7th Edition):

Janve, Bhaskar A. “Expedited Corn (Zea Mays Sp.) Nixtamalization by Power Ultrasound.” 2014. Web. 10 Dec 2019.

Vancouver:

Janve BA. Expedited Corn (Zea Mays Sp.) Nixtamalization by Power Ultrasound. [Internet] [Doctoral dissertation]. University of Florida; 2014. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0046679.

Council of Science Editors:

Janve BA. Expedited Corn (Zea Mays Sp.) Nixtamalization by Power Ultrasound. [Doctoral Dissertation]. University of Florida; 2014. Available from: http://ufdc.ufl.edu/UFE0046679


University of Florida

16. Fredericq, Mailys Colombe N. Muscadine Grape Perception by Different Groups of Consumers.

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

 The objective of this research was to evaluate the perception of muscadine grapes (Vitis rotundifolia) by consumers who are familiar with these grapes and those… (more)

Subjects/Keywords: Consumer sectors; Flavors; Food; Fruits; Grapes; Jars; Questionnaires; Skin; Sourness; Sweetness; grape  – muscadine

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APA (6th Edition):

Fredericq, M. C. N. (2016). Muscadine Grape Perception by Different Groups of Consumers. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0049962

Chicago Manual of Style (16th Edition):

Fredericq, Mailys Colombe N. “Muscadine Grape Perception by Different Groups of Consumers.” 2016. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0049962.

MLA Handbook (7th Edition):

Fredericq, Mailys Colombe N. “Muscadine Grape Perception by Different Groups of Consumers.” 2016. Web. 10 Dec 2019.

Vancouver:

Fredericq MCN. Muscadine Grape Perception by Different Groups of Consumers. [Internet] [Masters thesis]. University of Florida; 2016. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0049962.

Council of Science Editors:

Fredericq MCN. Muscadine Grape Perception by Different Groups of Consumers. [Masters Thesis]. University of Florida; 2016. Available from: http://ufdc.ufl.edu/UFE0049962


University of Florida

17. Thomas, Danielle. Taste Test of Organic versus Conventional Products and What Influences the Consumers' Decision to Purchase.

Degree: MS, Food and Resource Economics, 2009, University of Florida

 TASTE TEST OF ORGANIC VERSUS CONVENTIONAL PRODUCTS AND WHAT INFLUENCES THE CONSUMERS DECISION TO PURCHASE By Danielle S Thomas May 2009 Chair: Lisa House Major:… (more)

Subjects/Keywords: Arithmetic mean; Carrots; Consumer choice; Consumer prices; Demography; Food; Mathematical variables; Modeling; Orange juice; Organic foods

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APA (6th Edition):

Thomas, D. (2009). Taste Test of Organic versus Conventional Products and What Influences the Consumers' Decision to Purchase. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0024517

Chicago Manual of Style (16th Edition):

Thomas, Danielle. “Taste Test of Organic versus Conventional Products and What Influences the Consumers' Decision to Purchase.” 2009. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0024517.

MLA Handbook (7th Edition):

Thomas, Danielle. “Taste Test of Organic versus Conventional Products and What Influences the Consumers' Decision to Purchase.” 2009. Web. 10 Dec 2019.

Vancouver:

Thomas D. Taste Test of Organic versus Conventional Products and What Influences the Consumers' Decision to Purchase. [Internet] [Masters thesis]. University of Florida; 2009. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0024517.

Council of Science Editors:

Thomas D. Taste Test of Organic versus Conventional Products and What Influences the Consumers' Decision to Purchase. [Masters Thesis]. University of Florida; 2009. Available from: http://ufdc.ufl.edu/UFE0024517


University of Florida

18. Makani, Mildred Ndakatadzei. Postharvest Quality of 'New' Potatoes Effects of Improved Water and Fertilizer Use Efficiency during Production and Application of 'Rapid Curing' during Storage.

Degree: PhD, Horticultural Sciences, 2014, University of Florida

 Two tablestock potato cultivars were evaluated for yield and tuber storage quality response to irrigation method, N-fertilizer rate, application method, and harvest time. In spring… (more)

Subjects/Keywords: Agricultural seasons; Fertigation; Fertilizers; Growing seasons; Harvesting seasons; Irrigation; Nitrogen; Potatoes; Tubers; Vines; curing  – irrigation  – nitrogen  – storage

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APA (6th Edition):

Makani, M. N. (2014). Postharvest Quality of 'New' Potatoes Effects of Improved Water and Fertilizer Use Efficiency during Production and Application of 'Rapid Curing' during Storage. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0047429

Chicago Manual of Style (16th Edition):

Makani, Mildred Ndakatadzei. “Postharvest Quality of 'New' Potatoes Effects of Improved Water and Fertilizer Use Efficiency during Production and Application of 'Rapid Curing' during Storage.” 2014. Doctoral Dissertation, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0047429.

MLA Handbook (7th Edition):

Makani, Mildred Ndakatadzei. “Postharvest Quality of 'New' Potatoes Effects of Improved Water and Fertilizer Use Efficiency during Production and Application of 'Rapid Curing' during Storage.” 2014. Web. 10 Dec 2019.

Vancouver:

Makani MN. Postharvest Quality of 'New' Potatoes Effects of Improved Water and Fertilizer Use Efficiency during Production and Application of 'Rapid Curing' during Storage. [Internet] [Doctoral dissertation]. University of Florida; 2014. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0047429.

Council of Science Editors:

Makani MN. Postharvest Quality of 'New' Potatoes Effects of Improved Water and Fertilizer Use Efficiency during Production and Application of 'Rapid Curing' during Storage. [Doctoral Dissertation]. University of Florida; 2014. Available from: http://ufdc.ufl.edu/UFE0047429


University of Florida

19. Brown, Kelly E. Acceptability of Muscadine Grapes and Those Characteristics Related to Consumer Acceptance.

Degree: MS, Food Science and Human Nutrition, 2015, University of Florida

 The objective of this research was to investigate the range in acceptability of muscadine grape (Vitis rotundifolia) cultivars and to correlate overall liking to other… (more)

Subjects/Keywords: Acidity; Chemicals; Correlations; Flavors; Food; Grapes; Principal components analysis; Punctures; Skin; Texture; grapes  – muscadine  – quality  – sensory

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APA (6th Edition):

Brown, K. E. (2015). Acceptability of Muscadine Grapes and Those Characteristics Related to Consumer Acceptance. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0048906

Chicago Manual of Style (16th Edition):

Brown, Kelly E. “Acceptability of Muscadine Grapes and Those Characteristics Related to Consumer Acceptance.” 2015. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0048906.

MLA Handbook (7th Edition):

Brown, Kelly E. “Acceptability of Muscadine Grapes and Those Characteristics Related to Consumer Acceptance.” 2015. Web. 10 Dec 2019.

Vancouver:

Brown KE. Acceptability of Muscadine Grapes and Those Characteristics Related to Consumer Acceptance. [Internet] [Masters thesis]. University of Florida; 2015. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0048906.

Council of Science Editors:

Brown KE. Acceptability of Muscadine Grapes and Those Characteristics Related to Consumer Acceptance. [Masters Thesis]. University of Florida; 2015. Available from: http://ufdc.ufl.edu/UFE0048906


University of Florida

20. Huang, Huisuo. The Effects of Sodium Metasilicate on Antimicrobial, Sensory, Physical and Chemical Characteristics of Fresh Commercial Chicken Breast Meat Stored at Four Degrees Celsius for Nine Days.

Degree: MS, Animal Sciences, 2010, University of Florida

 Marination for meat quality enhancement is an increasingly popular trend in the meat industry. The purpose of this study was to investigate the effectiveness of… (more)

Subjects/Keywords: Breasts; Broiler chickens; Flavors; Meats; Microorganisms; pH; Poultry; Salmonella; Sodium; Storage time; antimicrobial, chicken, life, metasilicate, microorganims, pathogenic, poultry, shelf, sodium, spoilage

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APA (6th Edition):

Huang, H. (2010). The Effects of Sodium Metasilicate on Antimicrobial, Sensory, Physical and Chemical Characteristics of Fresh Commercial Chicken Breast Meat Stored at Four Degrees Celsius for Nine Days. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0042236

Chicago Manual of Style (16th Edition):

Huang, Huisuo. “The Effects of Sodium Metasilicate on Antimicrobial, Sensory, Physical and Chemical Characteristics of Fresh Commercial Chicken Breast Meat Stored at Four Degrees Celsius for Nine Days.” 2010. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0042236.

MLA Handbook (7th Edition):

Huang, Huisuo. “The Effects of Sodium Metasilicate on Antimicrobial, Sensory, Physical and Chemical Characteristics of Fresh Commercial Chicken Breast Meat Stored at Four Degrees Celsius for Nine Days.” 2010. Web. 10 Dec 2019.

Vancouver:

Huang H. The Effects of Sodium Metasilicate on Antimicrobial, Sensory, Physical and Chemical Characteristics of Fresh Commercial Chicken Breast Meat Stored at Four Degrees Celsius for Nine Days. [Internet] [Masters thesis]. University of Florida; 2010. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0042236.

Council of Science Editors:

Huang H. The Effects of Sodium Metasilicate on Antimicrobial, Sensory, Physical and Chemical Characteristics of Fresh Commercial Chicken Breast Meat Stored at Four Degrees Celsius for Nine Days. [Masters Thesis]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0042236


University of Florida

21. Aldaous, Sara. The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle.

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

 THE PRO-OXIDATIVE PROPERTIES OF TILAPIA OXY-, CARBOXY-AND MET-HEMOGLOBIN IN WASHED MINCED TILAPIA MUSCLE World consumption of fish has increased over the past 50 years. The… (more)

Subjects/Keywords: Hemoglobins; Legends; Lipid peroxides; Lipids; Odors; Oxidation; Oxygen; Storage time; Tilapia; Trout; carbon, hemoglobin, lipid, met, oxidation, oxy, sensory, tilapia

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APA (6th Edition):

Aldaous, S. (2010). The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0041582

Chicago Manual of Style (16th Edition):

Aldaous, Sara. “The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle.” 2010. Doctoral Dissertation, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0041582.

MLA Handbook (7th Edition):

Aldaous, Sara. “The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle.” 2010. Web. 10 Dec 2019.

Vancouver:

Aldaous S. The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle. [Internet] [Doctoral dissertation]. University of Florida; 2010. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0041582.

Council of Science Editors:

Aldaous S. The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle. [Doctoral Dissertation]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0041582


University of Florida

22. Barrett, Charles E. Organic Production of Grafted Heirloom Tomatoes Nematode Management, Fruit Quality, and Economics.

Degree: MS, Horticultural Science, 2011, University of Florida

 Growers are looking for sustainable alternatives to methyl bromide as a soil fumigant that are effective and economical. Increased demand for organically produced fruits and… (more)

Subjects/Keywords: Cost estimates; Fruits; Root knot nematodes; Rootstocks; Roundworms; Scions; Tissue grafting; Tomatoes; Transplantation; Vegetables; agriculture  – galling  – grafting  – meloidogyne  – rootstock  – scion  – sensitivity  – sensory  – taste  – vegetable  – yield

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APA (6th Edition):

Barrett, C. E. (2011). Organic Production of Grafted Heirloom Tomatoes Nematode Management, Fruit Quality, and Economics. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0043799

Chicago Manual of Style (16th Edition):

Barrett, Charles E. “Organic Production of Grafted Heirloom Tomatoes Nematode Management, Fruit Quality, and Economics.” 2011. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0043799.

MLA Handbook (7th Edition):

Barrett, Charles E. “Organic Production of Grafted Heirloom Tomatoes Nematode Management, Fruit Quality, and Economics.” 2011. Web. 10 Dec 2019.

Vancouver:

Barrett CE. Organic Production of Grafted Heirloom Tomatoes Nematode Management, Fruit Quality, and Economics. [Internet] [Masters thesis]. University of Florida; 2011. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0043799.

Council of Science Editors:

Barrett CE. Organic Production of Grafted Heirloom Tomatoes Nematode Management, Fruit Quality, and Economics. [Masters Thesis]. University of Florida; 2011. Available from: http://ufdc.ufl.edu/UFE0043799


University of Florida

23. Djeri, Noufoh. Evaluation of Veg Stable 504 Celery Juice Powder for Use in Processed Meat and Poultry as Nitrite Replacer.

Degree: PhD, Animal Sciences, 2010, University of Florida

 The objectives of this research were to determine the composition of Veg Stable? 504 celery juice powder containing pre-generated nitrite (CJPPN ) and monitor its… (more)

Subjects/Keywords: Bologna; Celery; Cured meats; Flavors; Food; Juices; Meats; Nitrates; Nitrites; Sodium; celery, evaluation, juice, meat, nitrite, poultry, powder, processed, replacer, vegetable

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APA (6th Edition):

Djeri, N. (2010). Evaluation of Veg Stable 504 Celery Juice Powder for Use in Processed Meat and Poultry as Nitrite Replacer. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0042011

Chicago Manual of Style (16th Edition):

Djeri, Noufoh. “Evaluation of Veg Stable 504 Celery Juice Powder for Use in Processed Meat and Poultry as Nitrite Replacer.” 2010. Doctoral Dissertation, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0042011.

MLA Handbook (7th Edition):

Djeri, Noufoh. “Evaluation of Veg Stable 504 Celery Juice Powder for Use in Processed Meat and Poultry as Nitrite Replacer.” 2010. Web. 10 Dec 2019.

Vancouver:

Djeri N. Evaluation of Veg Stable 504 Celery Juice Powder for Use in Processed Meat and Poultry as Nitrite Replacer. [Internet] [Doctoral dissertation]. University of Florida; 2010. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0042011.

Council of Science Editors:

Djeri N. Evaluation of Veg Stable 504 Celery Juice Powder for Use in Processed Meat and Poultry as Nitrite Replacer. [Doctoral Dissertation]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0042011


University of Florida

24. 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 December 10, 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. 10 Dec 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 Dec 10]. 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

25. 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 December 10, 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. 10 Dec 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 Dec 10]. 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

26. 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 December 10, 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. 10 Dec 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 Dec 10]. 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

27. Colquhoun, Thomas. Floral Fragrance Production Is a Specialized Process.

Degree: PhD, Plant Molecular and Cellular Biology, 2009, University of Florida

 Abstract of Dissertation Presented to the Graduate School of the University of Florida in Partial Fulfillment of the Requirements for the Degree of Doctor of… (more)

Subjects/Keywords: Biosynthesis; Corolla; Cyclic amino acids; Flower bud; Flowering; Flowers; Genes; Petals; Polymerase chain reaction; RNA; benzenoid, chorismate, flower, myb, petunia, phenylalanine, phenylpropanoid, regulation, transcription, volatile

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APA (6th Edition):

Colquhoun, T. (2009). Floral Fragrance Production Is a Specialized Process. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0025170

Chicago Manual of Style (16th Edition):

Colquhoun, Thomas. “Floral Fragrance Production Is a Specialized Process.” 2009. Doctoral Dissertation, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0025170.

MLA Handbook (7th Edition):

Colquhoun, Thomas. “Floral Fragrance Production Is a Specialized Process.” 2009. Web. 10 Dec 2019.

Vancouver:

Colquhoun T. Floral Fragrance Production Is a Specialized Process. [Internet] [Doctoral dissertation]. University of Florida; 2009. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0025170.

Council of Science Editors:

Colquhoun T. Floral Fragrance Production Is a Specialized Process. [Doctoral Dissertation]. University of Florida; 2009. Available from: http://ufdc.ufl.edu/UFE0025170


University of Florida

28. Gilbert, Jessica L. Genetic, Environmental, and Sensory Variation in Southern Highbush Blueberry (Vaccinium corymbosum hybrids) Flavor.

Degree: PhD, Horticultural Sciences, 2015, University of Florida

 Blueberries are a high-value fruit that have experienced extraordinary growth in consumption in the past decade. Maintaining this growing market requires an understanding of the… (more)

Subjects/Keywords: Berries; Biochemistry; Blueberries; Breeding; Flavors; Fruits; Genotypes; Pentanones; Sweetness; Table sugars; blueberry  – flavor  – vaccinium  – volatiles

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APA (6th Edition):

Gilbert, J. L. (2015). Genetic, Environmental, and Sensory Variation in Southern Highbush Blueberry (Vaccinium corymbosum hybrids) Flavor. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0049167

Chicago Manual of Style (16th Edition):

Gilbert, Jessica L. “Genetic, Environmental, and Sensory Variation in Southern Highbush Blueberry (Vaccinium corymbosum hybrids) Flavor.” 2015. Doctoral Dissertation, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0049167.

MLA Handbook (7th Edition):

Gilbert, Jessica L. “Genetic, Environmental, and Sensory Variation in Southern Highbush Blueberry (Vaccinium corymbosum hybrids) Flavor.” 2015. Web. 10 Dec 2019.

Vancouver:

Gilbert JL. Genetic, Environmental, and Sensory Variation in Southern Highbush Blueberry (Vaccinium corymbosum hybrids) Flavor. [Internet] [Doctoral dissertation]. University of Florida; 2015. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0049167.

Council of Science Editors:

Gilbert JL. Genetic, Environmental, and Sensory Variation in Southern Highbush Blueberry (Vaccinium corymbosum hybrids) Flavor. [Doctoral Dissertation]. University of Florida; 2015. Available from: http://ufdc.ufl.edu/UFE0049167


University of Florida

29. Cheng, Qiong. Investigation of Free and Bound Volatile Composition in Blueberries.

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

 Three commercial pectinases were used to release bound volatiles from southern highbush blueberry cultivars. The released volatiles were identified and quantified using SPME-GC-MS. A total… (more)

Subjects/Keywords: Agricultural chemistry; Alcohols; Blueberries; Flavors; Fruits; Hydrolysis; Lipids; Norisoprenoids; Oxides; Terpenoids; blueberry  – gc  – ms  – spme  – volatile

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

APA (6th Edition):

Cheng, Q. (2012). Investigation of Free and Bound Volatile Composition in Blueberries. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0044756

Chicago Manual of Style (16th Edition):

Cheng, Qiong. “Investigation of Free and Bound Volatile Composition in Blueberries.” 2012. Masters Thesis, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0044756.

MLA Handbook (7th Edition):

Cheng, Qiong. “Investigation of Free and Bound Volatile Composition in Blueberries.” 2012. Web. 10 Dec 2019.

Vancouver:

Cheng Q. Investigation of Free and Bound Volatile Composition in Blueberries. [Internet] [Masters thesis]. University of Florida; 2012. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0044756.

Council of Science Editors:

Cheng Q. Investigation of Free and Bound Volatile Composition in Blueberries. [Masters Thesis]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/UFE0044756


University of Florida

30. He, Chenyi. Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment.

Degree: PhD, Food and Resource Economics, 2017, University of Florida

 Marketing scientists usually refer three general type attributes of products. For food products, search attributes usually refer to color, uniformity or freshness that consumer could… (more)

Subjects/Keywords: agribusiness  – behavior-economics  – consumer-insight  – food-label  – fresh-produce  – marketing  – sensory-test  – wtp

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

He, C. (2017). Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0050391

Chicago Manual of Style (16th Edition):

He, Chenyi. “Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment.” 2017. Doctoral Dissertation, University of Florida. Accessed December 10, 2019. http://ufdc.ufl.edu/UFE0050391.

MLA Handbook (7th Edition):

He, Chenyi. “Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment.” 2017. Web. 10 Dec 2019.

Vancouver:

He C. Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment. [Internet] [Doctoral dissertation]. University of Florida; 2017. [cited 2019 Dec 10]. Available from: http://ufdc.ufl.edu/UFE0050391.

Council of Science Editors:

He C. Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment. [Doctoral Dissertation]. University of Florida; 2017. Available from: http://ufdc.ufl.edu/UFE0050391

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