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You searched for +publisher:"University of Illinois – Urbana-Champaign" +contributor:("Engeseth, Nicki J"). Showing records 1 – 24 of 24 total matches.

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University of Illinois – Urbana-Champaign

1. Tisoncik, Melissa A. Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach.

Degree: MS, 0037, 2010, University of Illinois – Urbana-Champaign

 Dark chocolate has both a complex flavor profile and compositional matrix consisting of sugar and cocoa particles dispersed in a continuous phase of cocoa butter.… (more)

Subjects/Keywords: chocolate; emulsifiers; fat bloom; high school food science education program

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APA (6th Edition):

Tisoncik, M. A. (2010). Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/15991

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

Chicago Manual of Style (16th Edition):

Tisoncik, Melissa A. “Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach.” 2010. Thesis, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/15991.

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

MLA Handbook (7th Edition):

Tisoncik, Melissa A. “Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach.” 2010. Web. 20 Aug 2019.

Vancouver:

Tisoncik MA. Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2010. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/15991.

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

Council of Science Editors:

Tisoncik MA. Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach. [Thesis]. University of Illinois – Urbana-Champaign; 2010. Available from: http://hdl.handle.net/2142/15991

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


University of Illinois – Urbana-Champaign

2. Rosales, Eliana. Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing.

Degree: PhD, 0037, 2014, University of Illinois – Urbana-Champaign

 In chocolate manufacturing tempering is crucial; tempering encourages the formation of the appropriate polymorphic form in cocoa butter (Form V) which influences important physical and… (more)

Subjects/Keywords: Sonocrystallization; tempering; chocolate

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APA (6th Edition):

Rosales, E. (2014). Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/49656

Chicago Manual of Style (16th Edition):

Rosales, Eliana. “Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing.” 2014. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/49656.

MLA Handbook (7th Edition):

Rosales, Eliana. “Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing.” 2014. Web. 20 Aug 2019.

Vancouver:

Rosales E. Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2014. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/49656.

Council of Science Editors:

Rosales E. Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/49656

3. Pinto Padilla, Dennis Humberto. Strategies to influence temperature stability of dark chocolate in tropical regions.

Degree: MS, Food Science & Human Nutrition, 2018, University of Illinois – Urbana-Champaign

 Chocolate is a complex matrix, for which the preparation involves several physical and chemical processes, requiring a diverse set of technological operations to obtain the… (more)

Subjects/Keywords: Chocolate; bloom formation

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APA (6th Edition):

Pinto Padilla, D. H. (2018). Strategies to influence temperature stability of dark chocolate in tropical regions. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/101493

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

Chicago Manual of Style (16th Edition):

Pinto Padilla, Dennis Humberto. “Strategies to influence temperature stability of dark chocolate in tropical regions.” 2018. Thesis, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/101493.

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

MLA Handbook (7th Edition):

Pinto Padilla, Dennis Humberto. “Strategies to influence temperature stability of dark chocolate in tropical regions.” 2018. Web. 20 Aug 2019.

Vancouver:

Pinto Padilla DH. Strategies to influence temperature stability of dark chocolate in tropical regions. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2018. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/101493.

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

Council of Science Editors:

Pinto Padilla DH. Strategies to influence temperature stability of dark chocolate in tropical regions. [Thesis]. University of Illinois – Urbana-Champaign; 2018. Available from: http://hdl.handle.net/2142/101493

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

4. Garces Ortega, Monica. Effect of proteolytic enzyme and fiber of papaya fruit on human digestive health.

Degree: MS, 0037, 2012, University of Illinois – Urbana-Champaign

 The World Health Organization (WHO, 2005) recommends consumption of fruits and vegetables as part of a healthy diet with daily recommendation of 5 servings or… (more)

Subjects/Keywords: Proteolytic activity; in vitro digestion; irradiation

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APA (6th Edition):

Garces Ortega, M. (2012). Effect of proteolytic enzyme and fiber of papaya fruit on human digestive health. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/29416

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

Chicago Manual of Style (16th Edition):

Garces Ortega, Monica. “Effect of proteolytic enzyme and fiber of papaya fruit on human digestive health.” 2012. Thesis, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/29416.

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

MLA Handbook (7th Edition):

Garces Ortega, Monica. “Effect of proteolytic enzyme and fiber of papaya fruit on human digestive health.” 2012. Web. 20 Aug 2019.

Vancouver:

Garces Ortega M. Effect of proteolytic enzyme and fiber of papaya fruit on human digestive health. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2012. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/29416.

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

Council of Science Editors:

Garces Ortega M. Effect of proteolytic enzyme and fiber of papaya fruit on human digestive health. [Thesis]. University of Illinois – Urbana-Champaign; 2012. Available from: http://hdl.handle.net/2142/29416

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


University of Illinois – Urbana-Champaign

5. Swada, Jeffrey. Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends.

Degree: PhD, Food Science & Human Nutrition, 2015, University of Illinois – Urbana-Champaign

 Papaya and strawberry are notable for their rich nutrient contents and high antioxidant activities. Though consuming these fruits on their own contribute to a healthy… (more)

Subjects/Keywords: Synergistic Relationships; Antioxidant Capacity; Papaya and Strawberry; Enzymatic Activity; Nutrient Content; Thermal and Non-Thermal Processing

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APA (6th Edition):

Swada, J. (2015). Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/78698

Chicago Manual of Style (16th Edition):

Swada, Jeffrey. “Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends.” 2015. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/78698.

MLA Handbook (7th Edition):

Swada, Jeffrey. “Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends.” 2015. Web. 20 Aug 2019.

Vancouver:

Swada J. Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2015. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/78698.

Council of Science Editors:

Swada J. Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2015. Available from: http://hdl.handle.net/2142/78698


University of Illinois – Urbana-Champaign

6. Garrow, Linda S. Evaluation of high intensity ultrasound on plant based lipid blends, containing health-promoting lipids, as an alternative to hydrogenation for plastic fat development.

Degree: PhD, Food Science & Human Nutrition, 2015, University of Illinois – Urbana-Champaign

 Trans fats are associated with increased risk for certain cancers, cardiovascular disease, diabetes, hypertension and obesity. While any food containing less than 0.5g of trans… (more)

Subjects/Keywords: nutritional lipid blend; high intensity ultrasound; trans fat free

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APA (6th Edition):

Garrow, L. S. (2015). Evaluation of high intensity ultrasound on plant based lipid blends, containing health-promoting lipids, as an alternative to hydrogenation for plastic fat development. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/78761

Chicago Manual of Style (16th Edition):

Garrow, Linda S. “Evaluation of high intensity ultrasound on plant based lipid blends, containing health-promoting lipids, as an alternative to hydrogenation for plastic fat development.” 2015. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/78761.

MLA Handbook (7th Edition):

Garrow, Linda S. “Evaluation of high intensity ultrasound on plant based lipid blends, containing health-promoting lipids, as an alternative to hydrogenation for plastic fat development.” 2015. Web. 20 Aug 2019.

Vancouver:

Garrow LS. Evaluation of high intensity ultrasound on plant based lipid blends, containing health-promoting lipids, as an alternative to hydrogenation for plastic fat development. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2015. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/78761.

Council of Science Editors:

Garrow LS. Evaluation of high intensity ultrasound on plant based lipid blends, containing health-promoting lipids, as an alternative to hydrogenation for plastic fat development. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2015. Available from: http://hdl.handle.net/2142/78761


University of Illinois – Urbana-Champaign

7. Liu, Yunxian. Food processing modulation on breast cancer.

Degree: PhD, Food Science & Human Nutrition, 2015, University of Illinois – Urbana-Champaign

 Breast cancer is the most prevalent cancer and the second most common cause of cancer death in women in the United States. This dissertation focuses… (more)

Subjects/Keywords: food processing; breast cancer; isoflavones; MCF-7; Soy; Whole-genome expression; thermally abused oil; high-fat diet; undesirable compound

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APA (6th Edition):

Liu, Y. (2015). Food processing modulation on breast cancer. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/88954

Chicago Manual of Style (16th Edition):

Liu, Yunxian. “Food processing modulation on breast cancer.” 2015. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/88954.

MLA Handbook (7th Edition):

Liu, Yunxian. “Food processing modulation on breast cancer.” 2015. Web. 20 Aug 2019.

Vancouver:

Liu Y. Food processing modulation on breast cancer. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2015. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/88954.

Council of Science Editors:

Liu Y. Food processing modulation on breast cancer. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2015. Available from: http://hdl.handle.net/2142/88954


University of Illinois – Urbana-Champaign

8. Wang, Wendan. Changes of breast cancer growth and metastasis in murine models modulated by an aromatase inhibitor, a low calcium diet or a high fat diet.

Degree: PhD, Food Science & Human Nutrition, 2015, University of Illinois – Urbana-Champaign

 Breast cancer (BC) is the most commonly diagnosed cancer in women, the leading cause of cancer death in females worldwide, and the second in American… (more)

Subjects/Keywords: breast cancer; micro-metastatic bone tumor; lung metastases; aromatase inhibitor letrozole; ovariectomy; bioluminescence imaging; low calcium diet; high fat diet; liver metastasis

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APA (6th Edition):

Wang, W. (2015). Changes of breast cancer growth and metastasis in murine models modulated by an aromatase inhibitor, a low calcium diet or a high fat diet. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/89011

Chicago Manual of Style (16th Edition):

Wang, Wendan. “Changes of breast cancer growth and metastasis in murine models modulated by an aromatase inhibitor, a low calcium diet or a high fat diet.” 2015. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/89011.

MLA Handbook (7th Edition):

Wang, Wendan. “Changes of breast cancer growth and metastasis in murine models modulated by an aromatase inhibitor, a low calcium diet or a high fat diet.” 2015. Web. 20 Aug 2019.

Vancouver:

Wang W. Changes of breast cancer growth and metastasis in murine models modulated by an aromatase inhibitor, a low calcium diet or a high fat diet. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2015. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/89011.

Council of Science Editors:

Wang W. Changes of breast cancer growth and metastasis in murine models modulated by an aromatase inhibitor, a low calcium diet or a high fat diet. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2015. Available from: http://hdl.handle.net/2142/89011


University of Illinois – Urbana-Champaign

9. Wang, Huan. Autophagy: activation, function and regulation by a protein restricted diet during pregnancy and lactation.

Degree: PhD, Food Science & Human Nutrition, 2015, University of Illinois – Urbana-Champaign

 Developmental protein restriction is associated with numerous diseases including obesity, diabetes and cardiovascular disease, both in the mother and offspring. Recent intensive research efforts have… (more)

Subjects/Keywords: Low protein; Autophagy

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APA (6th Edition):

Wang, H. (2015). Autophagy: activation, function and regulation by a protein restricted diet during pregnancy and lactation. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/89270

Chicago Manual of Style (16th Edition):

Wang, Huan. “Autophagy: activation, function and regulation by a protein restricted diet during pregnancy and lactation.” 2015. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/89270.

MLA Handbook (7th Edition):

Wang, Huan. “Autophagy: activation, function and regulation by a protein restricted diet during pregnancy and lactation.” 2015. Web. 20 Aug 2019.

Vancouver:

Wang H. Autophagy: activation, function and regulation by a protein restricted diet during pregnancy and lactation. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2015. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/89270.

Council of Science Editors:

Wang H. Autophagy: activation, function and regulation by a protein restricted diet during pregnancy and lactation. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2015. Available from: http://hdl.handle.net/2142/89270


University of Illinois – Urbana-Champaign

10. Schwenk, Michelle P. Investigating the loss of crystal structure in carbohydrate materials.

Degree: PhD, Food Science & Human Nutrition, 2016, University of Illinois – Urbana-Champaign

 Twenty-five carbohydrate type materials were screened using differential scanning calorimetry (DSC) to characterize the heating rate dependence of their melting temperature. Three heating rates were… (more)

Subjects/Keywords: sugars; melting; sucrose; fructose; glucose; xylose; xylitol; galactose

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APA (6th Edition):

Schwenk, M. P. (2016). Investigating the loss of crystal structure in carbohydrate materials. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/90510

Chicago Manual of Style (16th Edition):

Schwenk, Michelle P. “Investigating the loss of crystal structure in carbohydrate materials.” 2016. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/90510.

MLA Handbook (7th Edition):

Schwenk, Michelle P. “Investigating the loss of crystal structure in carbohydrate materials.” 2016. Web. 20 Aug 2019.

Vancouver:

Schwenk MP. Investigating the loss of crystal structure in carbohydrate materials. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2016. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/90510.

Council of Science Editors:

Schwenk MP. Investigating the loss of crystal structure in carbohydrate materials. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/90510


University of Illinois – Urbana-Champaign

11. Cox, Ginnefer Olisa. Compensation effect between sodium and fat in reduced and lower fat processed food systems.

Degree: PhD, Food Science & Human Nutrition, 2016, University of Illinois – Urbana-Champaign

 Dietary sodium reduction is of concern to the scientific community due to it being a contributing factor in hypertension in adults in the United State… (more)

Subjects/Keywords: sodium; fat; hypertension; sensory; nutrition; consumer test; descriptive analysis; soup; threshold; emulsion

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APA (6th Edition):

Cox, G. O. (2016). Compensation effect between sodium and fat in reduced and lower fat processed food systems. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/90766

Chicago Manual of Style (16th Edition):

Cox, Ginnefer Olisa. “Compensation effect between sodium and fat in reduced and lower fat processed food systems.” 2016. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/90766.

MLA Handbook (7th Edition):

Cox, Ginnefer Olisa. “Compensation effect between sodium and fat in reduced and lower fat processed food systems.” 2016. Web. 20 Aug 2019.

Vancouver:

Cox GO. Compensation effect between sodium and fat in reduced and lower fat processed food systems. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2016. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/90766.

Council of Science Editors:

Cox GO. Compensation effect between sodium and fat in reduced and lower fat processed food systems. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/90766


University of Illinois – Urbana-Champaign

12. Dosz, Edward. Improving the health benefits of broccoli through myrosinase maintenance.

Degree: PhD, 0037, 2014, University of Illinois – Urbana-Champaign

 Broccoli (Brassica oleracea L.) is the most significant source of sulforaphane (SF), a potent cancer-preventative agent in the Western diet. Because SF is unstable; the… (more)

Subjects/Keywords: broccoli: myrosinase; sulforaphane; thermal stability of brassica phytochemicals

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APA (6th Edition):

Dosz, E. (2014). Improving the health benefits of broccoli through myrosinase maintenance. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/49815

Chicago Manual of Style (16th Edition):

Dosz, Edward. “Improving the health benefits of broccoli through myrosinase maintenance.” 2014. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/49815.

MLA Handbook (7th Edition):

Dosz, Edward. “Improving the health benefits of broccoli through myrosinase maintenance.” 2014. Web. 20 Aug 2019.

Vancouver:

Dosz E. Improving the health benefits of broccoli through myrosinase maintenance. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2014. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/49815.

Council of Science Editors:

Dosz E. Improving the health benefits of broccoli through myrosinase maintenance. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/49815


University of Illinois – Urbana-Champaign

13. Peterson, Ross D. A photonic crystal biosensor application for assessment of iron deficiency.

Degree: PhD, Food Science & Human Nutrition, 2016, University of Illinois – Urbana-Champaign

 Iron deficiency anemia afflicts 1 in 3 individuals, mostly women and children worldwide. A novel application using iron-oxide nanoparticles (IONs) and a photonic crystal (PC)… (more)

Subjects/Keywords: iron deficiency; biosensor

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APA (6th Edition):

Peterson, R. D. (2016). A photonic crystal biosensor application for assessment of iron deficiency. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/90918

Chicago Manual of Style (16th Edition):

Peterson, Ross D. “A photonic crystal biosensor application for assessment of iron deficiency.” 2016. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/90918.

MLA Handbook (7th Edition):

Peterson, Ross D. “A photonic crystal biosensor application for assessment of iron deficiency.” 2016. Web. 20 Aug 2019.

Vancouver:

Peterson RD. A photonic crystal biosensor application for assessment of iron deficiency. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2016. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/90918.

Council of Science Editors:

Peterson RD. A photonic crystal biosensor application for assessment of iron deficiency. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/90918


University of Illinois – Urbana-Champaign

14. Cam, Anthony. Effects of consuming thermally abused frying oil on breast cancer metastasis.

Degree: PhD, Food Science & Human Nutrition, 2016, University of Illinois – Urbana-Champaign

 Deep-fried foods are a significant source of dietary calories and their consumption is associated with breast cancer (BC) risk. Deep-frying food deteriorates oil through numerous… (more)

Subjects/Keywords: breast cancer; metastasis; fried food; deep-fried food; deep-fat frying; frying; thermally abused oil; oxidized oil; frying oil; thermally abused frying oil; toxicant; food processing-induced toxicant; undesirable compound

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APA (6th Edition):

Cam, A. (2016). Effects of consuming thermally abused frying oil on breast cancer metastasis. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/90922

Chicago Manual of Style (16th Edition):

Cam, Anthony. “Effects of consuming thermally abused frying oil on breast cancer metastasis.” 2016. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/90922.

MLA Handbook (7th Edition):

Cam, Anthony. “Effects of consuming thermally abused frying oil on breast cancer metastasis.” 2016. Web. 20 Aug 2019.

Vancouver:

Cam A. Effects of consuming thermally abused frying oil on breast cancer metastasis. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2016. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/90922.

Council of Science Editors:

Cam A. Effects of consuming thermally abused frying oil on breast cancer metastasis. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/90922


University of Illinois – Urbana-Champaign

15. Lopez Cintron, Julio. Household food security and dietary diversity in the context of an agricultural and market development program in Guatemala.

Degree: PhD, 0037, 2014, University of Illinois – Urbana-Champaign

 Household food insecurity results when safe and nutritious food is not available, cannot be accessed in socially acceptable ways, or is not physiologically utilized completely.… (more)

Subjects/Keywords: Food security; dietary diversity; agricultural development; nutrition

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APA (6th Edition):

Lopez Cintron, J. (2014). Household food security and dietary diversity in the context of an agricultural and market development program in Guatemala. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/46842

Chicago Manual of Style (16th Edition):

Lopez Cintron, Julio. “Household food security and dietary diversity in the context of an agricultural and market development program in Guatemala.” 2014. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/46842.

MLA Handbook (7th Edition):

Lopez Cintron, Julio. “Household food security and dietary diversity in the context of an agricultural and market development program in Guatemala.” 2014. Web. 20 Aug 2019.

Vancouver:

Lopez Cintron J. Household food security and dietary diversity in the context of an agricultural and market development program in Guatemala. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2014. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/46842.

Council of Science Editors:

Lopez Cintron J. Household food security and dietary diversity in the context of an agricultural and market development program in Guatemala. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/46842


University of Illinois – Urbana-Champaign

16. Lee, Joo Won. Investigation of thermal decomposition as the cause of the loss of crystalline structure in sucrose, glucose, and fructose.

Degree: PhD, 0037, 2010, University of Illinois – Urbana-Champaign

 Simple sugars (e.g., sucrose, glucose, and fructose) are abundantly used as basic ingredients in the food industry and as excipients in the pharmaceutical industry, due… (more)

Subjects/Keywords: Thermodynamic melting; thermal decomposition; apparent melting; sucrose; glucose; fructose; Differential Scanning Calorimetry; Modulated Differential Scanning Calorimetry; Thermogravimetric analysis; Rapid-scanning DSC

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APA (6th Edition):

Lee, J. W. (2010). Investigation of thermal decomposition as the cause of the loss of crystalline structure in sucrose, glucose, and fructose. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/15570

Chicago Manual of Style (16th Edition):

Lee, Joo Won. “Investigation of thermal decomposition as the cause of the loss of crystalline structure in sucrose, glucose, and fructose.” 2010. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/15570.

MLA Handbook (7th Edition):

Lee, Joo Won. “Investigation of thermal decomposition as the cause of the loss of crystalline structure in sucrose, glucose, and fructose.” 2010. Web. 20 Aug 2019.

Vancouver:

Lee JW. Investigation of thermal decomposition as the cause of the loss of crystalline structure in sucrose, glucose, and fructose. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2010. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/15570.

Council of Science Editors:

Lee JW. Investigation of thermal decomposition as the cause of the loss of crystalline structure in sucrose, glucose, and fructose. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2010. Available from: http://hdl.handle.net/2142/15570


University of Illinois – Urbana-Champaign

17. Chung, Hee Sook. Sensory Research on Ginseng Food Products.

Degree: PhD, 0037, 2010, University of Illinois – Urbana-Champaign

 Ginseng food products in the United States have mostly been restricted to beverages despite numerous pharmacological effects of ginseng and the growth of functional foods… (more)

Subjects/Keywords: ginseng; focus group; conjoint analysis; descriptive analysis; consumer acceptance test; chocolate; bitterness

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APA (6th Edition):

Chung, H. S. (2010). Sensory Research on Ginseng Food Products. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/16847

Chicago Manual of Style (16th Edition):

Chung, Hee Sook. “Sensory Research on Ginseng Food Products.” 2010. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/16847.

MLA Handbook (7th Edition):

Chung, Hee Sook. “Sensory Research on Ginseng Food Products.” 2010. Web. 20 Aug 2019.

Vancouver:

Chung HS. Sensory Research on Ginseng Food Products. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2010. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/16847.

Council of Science Editors:

Chung HS. Sensory Research on Ginseng Food Products. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2010. Available from: http://hdl.handle.net/2142/16847

18. Scholl, Sarah. Investigation of glucose hydrate formation and loss: Parameters, mechanisms, and physical stability.

Degree: PhD, 0037, 2014, University of Illinois – Urbana-Champaign

 Glucose is used extensively in the food industry, often sold as a bulk ingredient or as an ingredient in powdered drink and dessert mixes. Commercially,… (more)

Subjects/Keywords: Hydrate formation; hydrate loss; solid-state chemistry; glucose; caking

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APA (6th Edition):

Scholl, S. (2014). Investigation of glucose hydrate formation and loss: Parameters, mechanisms, and physical stability. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/49537

Chicago Manual of Style (16th Edition):

Scholl, Sarah. “Investigation of glucose hydrate formation and loss: Parameters, mechanisms, and physical stability.” 2014. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/49537.

MLA Handbook (7th Edition):

Scholl, Sarah. “Investigation of glucose hydrate formation and loss: Parameters, mechanisms, and physical stability.” 2014. Web. 20 Aug 2019.

Vancouver:

Scholl S. Investigation of glucose hydrate formation and loss: Parameters, mechanisms, and physical stability. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2014. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/49537.

Council of Science Editors:

Scholl S. Investigation of glucose hydrate formation and loss: Parameters, mechanisms, and physical stability. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/49537

19. Erten, Edibe Seda. Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation.

Degree: PhD, Food Science & Human Nutrition, 2016, University of Illinois – Urbana-Champaign

 Almond is the most produced tree nut in the US. Along with potential health related studies, popularity of almonds has been rising among consumers in… (more)

Subjects/Keywords: raw almonds; roasted almonds; aroma-active compounds; storage; lipid oxidation; solvent-assisted flavor evaporation (SAFE); gas chromatography-olfactometry (GCO); aroma extract dilution analysis (AEDA)

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APA (6th Edition):

Erten, E. S. (2016). Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/92850

Chicago Manual of Style (16th Edition):

Erten, Edibe Seda. “Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation.” 2016. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/92850.

MLA Handbook (7th Edition):

Erten, Edibe Seda. “Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation.” 2016. Web. 20 Aug 2019.

Vancouver:

Erten ES. Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2016. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/92850.

Council of Science Editors:

Erten ES. Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/92850

20. Zhang, Yukun. Epigenetic modifications on WNT genes by dietary genistein during colon cancer development.

Degree: PhD, 0037, 2014, University of Illinois – Urbana-Champaign

 Epigenetic modifications, including DNA methylation and histone modifications switch the expression of genes on and off, and are crucial for normal development. Abnormal epigenetic events… (more)

Subjects/Keywords: DNA methylation; Histone modification; Soy isoflavone; Colon Cancer; Wnt signaling

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APA (6th Edition):

Zhang, Y. (2014). Epigenetic modifications on WNT genes by dietary genistein during colon cancer development. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/46603

Chicago Manual of Style (16th Edition):

Zhang, Yukun. “Epigenetic modifications on WNT genes by dietary genistein during colon cancer development.” 2014. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/46603.

MLA Handbook (7th Edition):

Zhang, Yukun. “Epigenetic modifications on WNT genes by dietary genistein during colon cancer development.” 2014. Web. 20 Aug 2019.

Vancouver:

Zhang Y. Epigenetic modifications on WNT genes by dietary genistein during colon cancer development. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2014. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/46603.

Council of Science Editors:

Zhang Y. Epigenetic modifications on WNT genes by dietary genistein during colon cancer development. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/46603

21. Nonthanum, Panadda. Rheological characterization and applications of zein and whey protein gels.

Degree: PhD, 0037, 2014, University of Illinois – Urbana-Champaign

 Protein gelation is an interesting scientific phenomenon of wide commercial impact. Gels are used to control rheological properties in a number of industrial processes from… (more)

Subjects/Keywords: Zein; Rheology; Gelation

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APA (6th Edition):

Nonthanum, P. (2014). Rheological characterization and applications of zein and whey protein gels. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/46719

Chicago Manual of Style (16th Edition):

Nonthanum, Panadda. “Rheological characterization and applications of zein and whey protein gels.” 2014. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/46719.

MLA Handbook (7th Edition):

Nonthanum, Panadda. “Rheological characterization and applications of zein and whey protein gels.” 2014. Web. 20 Aug 2019.

Vancouver:

Nonthanum P. Rheological characterization and applications of zein and whey protein gels. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2014. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/46719.

Council of Science Editors:

Nonthanum P. Rheological characterization and applications of zein and whey protein gels. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/46719

22. Fang, Ming-Chih. Synthesis and stabilization of selected heterocyclic aroma compounds.

Degree: PhD, 0037, 2013, University of Illinois – Urbana-Champaign

 Alkylpyrazines and alkanone substituted pyrrolines are heterocyclic compounds and are predominant odorants in various foods in which they provide pleasant nutty and roasty aroma characteristics.… (more)

Subjects/Keywords: alkylpyrazine; 2-acetyl-1-pyrroline; 6-acetyl-2,3,4,5-tetrahydropyridine; stable isotope dilution assay; deuterated pyrazines; complexation; flavor; stabilization

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APA (6th Edition):

Fang, M. (2013). Synthesis and stabilization of selected heterocyclic aroma compounds. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/44304

Chicago Manual of Style (16th Edition):

Fang, Ming-Chih. “Synthesis and stabilization of selected heterocyclic aroma compounds.” 2013. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/44304.

MLA Handbook (7th Edition):

Fang, Ming-Chih. “Synthesis and stabilization of selected heterocyclic aroma compounds.” 2013. Web. 20 Aug 2019.

Vancouver:

Fang M. Synthesis and stabilization of selected heterocyclic aroma compounds. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2013. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/44304.

Council of Science Editors:

Fang M. Synthesis and stabilization of selected heterocyclic aroma compounds. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2013. Available from: http://hdl.handle.net/2142/44304

23. Zhou, Dan. Epigenetics, a signal sensor of dietary components, is involved in the hepatic gene regulation.

Degree: PhD, 0037, 2014, University of Illinois – Urbana-Champaign

 Epigenetic markers are associated with a broad range of disease symptoms, including cancer, asthma, metabolic disorders, and various reproductive conditions. Changes in epigenetics status could… (more)

Subjects/Keywords: high fat diet; maternal programming; inflammation; Cyclooxygenase-2 (COX-2); Methylated DNA immunoprecipitation (MeDIP); hypomethylation; epigenetics

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APA (6th Edition):

Zhou, D. (2014). Epigenetics, a signal sensor of dietary components, is involved in the hepatic gene regulation. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/49393

Chicago Manual of Style (16th Edition):

Zhou, Dan. “Epigenetics, a signal sensor of dietary components, is involved in the hepatic gene regulation.” 2014. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/49393.

MLA Handbook (7th Edition):

Zhou, Dan. “Epigenetics, a signal sensor of dietary components, is involved in the hepatic gene regulation.” 2014. Web. 20 Aug 2019.

Vancouver:

Zhou D. Epigenetics, a signal sensor of dietary components, is involved in the hepatic gene regulation. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2014. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/49393.

Council of Science Editors:

Zhou D. Epigenetics, a signal sensor of dietary components, is involved in the hepatic gene regulation. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/49393

24. Challa, Ravi Kumar. Characteristics of heat transfer fouling of thin stillage using model thin stillage and evaporator concentrates.

Degree: PhD, Agricultural & Biological Engr, 2015, University of Illinois – Urbana-Champaign

 The US fuel ethanol demand was 50.3 billion liters (13.3 billion gallons) in 2012. Corn ethanol was produced primarily by dry grind process. Heat transfer… (more)

Subjects/Keywords: Thin Stillage; Heat Transfer Surface Fouling; Annular Fouling Probe; Corn Ethanol; Dry Grind Process

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APA (6th Edition):

Challa, R. K. (2015). Characteristics of heat transfer fouling of thin stillage using model thin stillage and evaporator concentrates. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/78430

Chicago Manual of Style (16th Edition):

Challa, Ravi Kumar. “Characteristics of heat transfer fouling of thin stillage using model thin stillage and evaporator concentrates.” 2015. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed August 20, 2019. http://hdl.handle.net/2142/78430.

MLA Handbook (7th Edition):

Challa, Ravi Kumar. “Characteristics of heat transfer fouling of thin stillage using model thin stillage and evaporator concentrates.” 2015. Web. 20 Aug 2019.

Vancouver:

Challa RK. Characteristics of heat transfer fouling of thin stillage using model thin stillage and evaporator concentrates. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2015. [cited 2019 Aug 20]. Available from: http://hdl.handle.net/2142/78430.

Council of Science Editors:

Challa RK. Characteristics of heat transfer fouling of thin stillage using model thin stillage and evaporator concentrates. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2015. Available from: http://hdl.handle.net/2142/78430

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