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You searched for +publisher:"Virginia Tech" +contributor:("Duncan, Susan E."). Showing records 1 – 30 of 104 total matches.

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Virginia Tech

1. Johnson, Daryan Stefon. Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life.

Degree: MSin Life Sciences, Food Science and Technology, 2013, Virginia Tech

 Milk is often packaged in translucent containers providing little protection against flavor degradation from light. The effectiveness of TiO2 modifications of high density polyethylene (HDPE)… (more)

Subjects/Keywords: Oxidation; Riboflavin; Milk; Sensory Evaluation; Packaging

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APA (6th Edition):

Johnson, D. S. (2013). Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/49695

Chicago Manual of Style (16th Edition):

Johnson, Daryan Stefon. “Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life.” 2013. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/49695.

MLA Handbook (7th Edition):

Johnson, Daryan Stefon. “Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life.” 2013. Web. 18 Nov 2019.

Vancouver:

Johnson DS. Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life. [Internet] [Masters thesis]. Virginia Tech; 2013. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/49695.

Council of Science Editors:

Johnson DS. Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life. [Masters Thesis]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/49695


Virginia Tech

2. Arnade, Elizabeth Amalia. Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis.

Degree: MSin Life Sciences, Food Science and Technology, 2014, Virginia Tech

 Emotions are thought to play a crucial role in food behavior. Non-rational emotional decision making may be credited as the reason why consumers select what,… (more)

Subjects/Keywords: basic taste; emotions; milk; facial recognition software; facial expressions; facial coding

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APA (6th Edition):

Arnade, E. A. (2014). Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/54538

Chicago Manual of Style (16th Edition):

Arnade, Elizabeth Amalia. “Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis.” 2014. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/54538.

MLA Handbook (7th Edition):

Arnade, Elizabeth Amalia. “Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis.” 2014. Web. 18 Nov 2019.

Vancouver:

Arnade EA. Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis. [Internet] [Masters thesis]. Virginia Tech; 2014. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/54538.

Council of Science Editors:

Arnade EA. Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis. [Masters Thesis]. Virginia Tech; 2014. Available from: http://hdl.handle.net/10919/54538


Virginia Tech

3. Hamilton, Jeffrey Hunt. Photochemical Protection of Riboflavin and Tetrapyrroles with Light Scattering Technology.

Degree: MSin Life Sciences, Food Science and Technology, 2012, Virginia Tech

 The effectiveness of titanium dioxide (TiO?) in polyethylene films at preventing the photooxidation of riboflavin in a model solution was evaluated. Five different TiO? loads… (more)

Subjects/Keywords: Titanium Dioxide; Milk; Dairy; Oxidation; Chlorophyll

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APA (6th Edition):

Hamilton, J. H. (2012). Photochemical Protection of Riboflavin and Tetrapyrroles with Light Scattering Technology. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/76811

Chicago Manual of Style (16th Edition):

Hamilton, Jeffrey Hunt. “Photochemical Protection of Riboflavin and Tetrapyrroles with Light Scattering Technology.” 2012. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/76811.

MLA Handbook (7th Edition):

Hamilton, Jeffrey Hunt. “Photochemical Protection of Riboflavin and Tetrapyrroles with Light Scattering Technology.” 2012. Web. 18 Nov 2019.

Vancouver:

Hamilton JH. Photochemical Protection of Riboflavin and Tetrapyrroles with Light Scattering Technology. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/76811.

Council of Science Editors:

Hamilton JH. Photochemical Protection of Riboflavin and Tetrapyrroles with Light Scattering Technology. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/76811


Virginia Tech

4. Yavuz, Nihat. Development of finish cooking methods for producing low-fat breaded cheese sticks.

Degree: MS, Biological Systems Engineering, 2010, Virginia Tech

 Deep-fat fried foods have unique characteristics that attract consumers but their high fat contents must be reduced in order to provide healthy foods along with… (more)

Subjects/Keywords: breaded cheese sticks; infrared heating; pressure frying; fat content

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APA (6th Edition):

Yavuz, N. (2010). Development of finish cooking methods for producing low-fat breaded cheese sticks. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/76911

Chicago Manual of Style (16th Edition):

Yavuz, Nihat. “Development of finish cooking methods for producing low-fat breaded cheese sticks.” 2010. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/76911.

MLA Handbook (7th Edition):

Yavuz, Nihat. “Development of finish cooking methods for producing low-fat breaded cheese sticks.” 2010. Web. 18 Nov 2019.

Vancouver:

Yavuz N. Development of finish cooking methods for producing low-fat breaded cheese sticks. [Internet] [Masters thesis]. Virginia Tech; 2010. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/76911.

Council of Science Editors:

Yavuz N. Development of finish cooking methods for producing low-fat breaded cheese sticks. [Masters Thesis]. Virginia Tech; 2010. Available from: http://hdl.handle.net/10919/76911


Virginia Tech

5. Potts, Hayley Lynn. Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk.

Degree: MSin Life Sciences, Food Science and Technology, 2016, Virginia Tech

 Fluorescent light exposure has well documented negative effects on fluid milk through oxidation reactions. A shift to light-emitting diode (LED) lights in retail dairy cases… (more)

Subjects/Keywords: milk; oxidation; sensory evaluation; packaging; oxygen

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APA (6th Edition):

Potts, H. L. (2016). Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/80441

Chicago Manual of Style (16th Edition):

Potts, Hayley Lynn. “Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk.” 2016. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/80441.

MLA Handbook (7th Edition):

Potts, Hayley Lynn. “Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk.” 2016. Web. 18 Nov 2019.

Vancouver:

Potts HL. Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/80441.

Council of Science Editors:

Potts HL. Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/80441


Virginia Tech

6. Rognlien, Marnie. Yogurt as a Vehicle for Omega-3 Fatty Acid Enrichment.

Degree: MS, Food Science and Technology, 2010, Virginia Tech

 Consumer interest in supplementation with healthy omega-3 fatty acids (Ï 3 FA) has led to increased research in fortification of popular foods with these healthy… (more)

Subjects/Keywords: sensory; microencapsulation; chitosan; flavor; omega-3 fatty acid; yogurt

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APA (6th Edition):

Rognlien, M. (2010). Yogurt as a Vehicle for Omega-3 Fatty Acid Enrichment. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/42511

Chicago Manual of Style (16th Edition):

Rognlien, Marnie. “Yogurt as a Vehicle for Omega-3 Fatty Acid Enrichment.” 2010. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/42511.

MLA Handbook (7th Edition):

Rognlien, Marnie. “Yogurt as a Vehicle for Omega-3 Fatty Acid Enrichment.” 2010. Web. 18 Nov 2019.

Vancouver:

Rognlien M. Yogurt as a Vehicle for Omega-3 Fatty Acid Enrichment. [Internet] [Masters thesis]. Virginia Tech; 2010. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/42511.

Council of Science Editors:

Rognlien M. Yogurt as a Vehicle for Omega-3 Fatty Acid Enrichment. [Masters Thesis]. Virginia Tech; 2010. Available from: http://hdl.handle.net/10919/42511


Virginia Tech

7. Martin, Kerri Katherine. Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors.

Degree: MSin Life Sciences, Food Science and Technology, 2012, Virginia Tech

 Metallic flavors are of concern for many industries including food, health, and water. Metallic off-flavor, induced by ferrous sulfate solution (10mg/L), and its remediation using… (more)

Subjects/Keywords: metallic flavor; human salivary proteins; two-dimensional gel electrophoresis; lactoferrin; time-intensity

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APA (6th Edition):

Martin, K. K. (2012). Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/76813

Chicago Manual of Style (16th Edition):

Martin, Kerri Katherine. “Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors.” 2012. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/76813.

MLA Handbook (7th Edition):

Martin, Kerri Katherine. “Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors.” 2012. Web. 18 Nov 2019.

Vancouver:

Martin KK. Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/76813.

Council of Science Editors:

Martin KK. Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/76813


Virginia Tech

8. Vieira Carneiro, Renata Caroline. Volatile Compounds in Vine Tea (Ampelopsis grossedentata).

Degree: MSin Life Sciences, Food Science and Technology, 2016, Virginia Tech

 Vine tea (Ampelopsis grossedentata) is a Chinese herbal tea, rich in the natural antioxidant dihydromyricetin, that has multiple health properties and potential food and beverage… (more)

Subjects/Keywords: vine tea; Ampelopsis grossedentata; flavor; GC-MS

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APA (6th Edition):

Vieira Carneiro, R. C. (2016). Volatile Compounds in Vine Tea (Ampelopsis grossedentata). (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/81387

Chicago Manual of Style (16th Edition):

Vieira Carneiro, Renata Caroline. “Volatile Compounds in Vine Tea (Ampelopsis grossedentata).” 2016. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/81387.

MLA Handbook (7th Edition):

Vieira Carneiro, Renata Caroline. “Volatile Compounds in Vine Tea (Ampelopsis grossedentata).” 2016. Web. 18 Nov 2019.

Vancouver:

Vieira Carneiro RC. Volatile Compounds in Vine Tea (Ampelopsis grossedentata). [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/81387.

Council of Science Editors:

Vieira Carneiro RC. Volatile Compounds in Vine Tea (Ampelopsis grossedentata). [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/81387


Virginia Tech

9. Ndiaye, Oumoule. Impacts of Water, Extraction Procedure and Origin on Anthocyanins and Volatile Compositions of Hibiscus Extracts and Freeze-Dried Hibiscus.

Degree: MSLFS, Food Science and Technology, 2016, Virginia Tech

 There has been a lot of interest in Roselle (Hibiscus sabdariffa L.), called Bissap in Senegal, hibiscus recently because of consumer interest in nutraceutical products.… (more)

Subjects/Keywords: Hibiscus; Calyces; Anthocyanin; Hibiscin; freeze-dried; Volatiles

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APA (6th Edition):

Ndiaye, O. (2016). Impacts of Water, Extraction Procedure and Origin on Anthocyanins and Volatile Compositions of Hibiscus Extracts and Freeze-Dried Hibiscus. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/88756

Chicago Manual of Style (16th Edition):

Ndiaye, Oumoule. “Impacts of Water, Extraction Procedure and Origin on Anthocyanins and Volatile Compositions of Hibiscus Extracts and Freeze-Dried Hibiscus.” 2016. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/88756.

MLA Handbook (7th Edition):

Ndiaye, Oumoule. “Impacts of Water, Extraction Procedure and Origin on Anthocyanins and Volatile Compositions of Hibiscus Extracts and Freeze-Dried Hibiscus.” 2016. Web. 18 Nov 2019.

Vancouver:

Ndiaye O. Impacts of Water, Extraction Procedure and Origin on Anthocyanins and Volatile Compositions of Hibiscus Extracts and Freeze-Dried Hibiscus. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/88756.

Council of Science Editors:

Ndiaye O. Impacts of Water, Extraction Procedure and Origin on Anthocyanins and Volatile Compositions of Hibiscus Extracts and Freeze-Dried Hibiscus. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/88756


Virginia Tech

10. Li, Qin. Controlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Films.

Degree: MSin Life Sciences, Food Science and Technology, 2011, Virginia Tech

 Milk is often packaged in translucent containers providing little protection against flavor degradation from light. Addition of omega-3 fatty acid sources into milk increases the… (more)

Subjects/Keywords: sensory; oxidation; film; omega-3 fatty acid; Milk

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APA (6th Edition):

Li, Q. (2011). Controlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Films. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/43369

Chicago Manual of Style (16th Edition):

Li, Qin. “Controlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Films.” 2011. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/43369.

MLA Handbook (7th Edition):

Li, Qin. “Controlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Films.” 2011. Web. 18 Nov 2019.

Vancouver:

Li Q. Controlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Films. [Internet] [Masters thesis]. Virginia Tech; 2011. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/43369.

Council of Science Editors:

Li Q. Controlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Films. [Masters Thesis]. Virginia Tech; 2011. Available from: http://hdl.handle.net/10919/43369


Virginia Tech

11. Baek, Naerin. Characterization of Hydrophobically Modified Titanium Dioxide Polylactic Acid Nanocomposite Films for Food Packaging Applications.

Degree: PhD, Food Science and Technology, 2016, Virginia Tech

 Titanium dioxide (TiO2) polymer nanocomposites improve barrier properties to gas and moisture and mechanical strength as well as providing active packaging functions. However, low compatibility… (more)

Subjects/Keywords: titanium dioxide; surface modification; oleic acid; bioplastics polylactic acid; nanocomposites; food packaging; active packaging

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APA (6th Edition):

Baek, N. (2016). Characterization of Hydrophobically Modified Titanium Dioxide Polylactic Acid Nanocomposite Films for Food Packaging Applications. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/82004

Chicago Manual of Style (16th Edition):

Baek, Naerin. “Characterization of Hydrophobically Modified Titanium Dioxide Polylactic Acid Nanocomposite Films for Food Packaging Applications.” 2016. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/82004.

MLA Handbook (7th Edition):

Baek, Naerin. “Characterization of Hydrophobically Modified Titanium Dioxide Polylactic Acid Nanocomposite Films for Food Packaging Applications.” 2016. Web. 18 Nov 2019.

Vancouver:

Baek N. Characterization of Hydrophobically Modified Titanium Dioxide Polylactic Acid Nanocomposite Films for Food Packaging Applications. [Internet] [Doctoral dissertation]. Virginia Tech; 2016. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/82004.

Council of Science Editors:

Baek N. Characterization of Hydrophobically Modified Titanium Dioxide Polylactic Acid Nanocomposite Films for Food Packaging Applications. [Doctoral Dissertation]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/82004


Virginia Tech

12. Chen, Luman. Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica).

Degree: MS, Food Science and Technology, 2011, Virginia Tech

 Eastern Oysters, or Crassostrea virginica, are an important dietary component in the Chesapeake region and have supported a major fishery in the Chesapeake for more… (more)

Subjects/Keywords: chemical analysis; sensory; Chesapeake; Eastern oysters

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APA (6th Edition):

Chen, L. (2011). Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica). (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/33860

Chicago Manual of Style (16th Edition):

Chen, Luman. “Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica).” 2011. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/33860.

MLA Handbook (7th Edition):

Chen, Luman. “Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica).” 2011. Web. 18 Nov 2019.

Vancouver:

Chen L. Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica). [Internet] [Masters thesis]. Virginia Tech; 2011. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/33860.

Council of Science Editors:

Chen L. Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica). [Masters Thesis]. Virginia Tech; 2011. Available from: http://hdl.handle.net/10919/33860


Virginia Tech

13. Kostal, Jeri Elizabeth. Assessment of Current Guidelines for Culinary Preparation Methods of Fish and Shellfish.

Degree: MSin Life Sciences, Food Science and Technology, 2012, Virginia Tech

 Consumers regularly decide to consume fish and shellfish raw or undercooked, which can cause foodborne illness due to product contamination or unsafe handling by the… (more)

Subjects/Keywords: fish; shellfish; seafood; salmon; tilapia; shrimp; cooking; culinary; safety; focus groups; training

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APA (6th Edition):

Kostal, J. E. (2012). Assessment of Current Guidelines for Culinary Preparation Methods of Fish and Shellfish. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/49561

Chicago Manual of Style (16th Edition):

Kostal, Jeri Elizabeth. “Assessment of Current Guidelines for Culinary Preparation Methods of Fish and Shellfish.” 2012. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/49561.

MLA Handbook (7th Edition):

Kostal, Jeri Elizabeth. “Assessment of Current Guidelines for Culinary Preparation Methods of Fish and Shellfish.” 2012. Web. 18 Nov 2019.

Vancouver:

Kostal JE. Assessment of Current Guidelines for Culinary Preparation Methods of Fish and Shellfish. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/49561.

Council of Science Editors:

Kostal JE. Assessment of Current Guidelines for Culinary Preparation Methods of Fish and Shellfish. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/49561


Virginia Tech

14. Leitch, Kristen Allison. Evaluating Consumer Emotional Response to Beverage Sweeteners through Facial Expression Analysis.

Degree: MSin Life Sciences, Food Science and Technology, 2015, Virginia Tech

 Emotional processing and characterization of internal and external stimuli is believed to play an integral role in consumer acceptance or rejection of food products. In… (more)

Subjects/Keywords: sweeteners; emotions; tea; facial expression analysis

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APA (6th Edition):

Leitch, K. A. (2015). Evaluating Consumer Emotional Response to Beverage Sweeteners through Facial Expression Analysis. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/73695

Chicago Manual of Style (16th Edition):

Leitch, Kristen Allison. “Evaluating Consumer Emotional Response to Beverage Sweeteners through Facial Expression Analysis.” 2015. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/73695.

MLA Handbook (7th Edition):

Leitch, Kristen Allison. “Evaluating Consumer Emotional Response to Beverage Sweeteners through Facial Expression Analysis.” 2015. Web. 18 Nov 2019.

Vancouver:

Leitch KA. Evaluating Consumer Emotional Response to Beverage Sweeteners through Facial Expression Analysis. [Internet] [Masters thesis]. Virginia Tech; 2015. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/73695.

Council of Science Editors:

Leitch KA. Evaluating Consumer Emotional Response to Beverage Sweeteners through Facial Expression Analysis. [Masters Thesis]. Virginia Tech; 2015. Available from: http://hdl.handle.net/10919/73695


Virginia Tech

15. Ye, Liyun. Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin.

Degree: MSin Life Sciences, Food Science and Technology, 2011, Virginia Tech

 Oxidation limits the shelf life of many food products. Adding antioxidants to foods is the most common way to solve this problem. Reports on safety… (more)

Subjects/Keywords: Ampelopsis grossedentata; antioxidant; Teng Cha; dihydromyricetin; soybean oil oxidation; peroxide value; anisidine value; Totox value; headspace volatiles; headspace oxygen content; TBARS; DPPH

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APA (6th Edition):

Ye, L. (2011). Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/76833

Chicago Manual of Style (16th Edition):

Ye, Liyun. “Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin.” 2011. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/76833.

MLA Handbook (7th Edition):

Ye, Liyun. “Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin.” 2011. Web. 18 Nov 2019.

Vancouver:

Ye L. Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin. [Internet] [Masters thesis]. Virginia Tech; 2011. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/76833.

Council of Science Editors:

Ye L. Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin. [Masters Thesis]. Virginia Tech; 2011. Available from: http://hdl.handle.net/10919/76833


Virginia Tech

16. Mann, Georgianna Rhodes. Effects of mineral content of bovine drinking water: Does iron content affect milk quality?.

Degree: MSin Life Sciences, Food Science and Technology, 2013, Virginia Tech

 Implications of water chemistry on milk synthesis are not well described yet water is an important nutrient for dairy cattle. High mineral concentrations (>0.3 mg/kg… (more)

Subjects/Keywords: milk; oxidation; sensory; iron; dairy

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APA (6th Edition):

Mann, G. R. (2013). Effects of mineral content of bovine drinking water: Does iron content affect milk quality?. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/22018

Chicago Manual of Style (16th Edition):

Mann, Georgianna Rhodes. “Effects of mineral content of bovine drinking water: Does iron content affect milk quality?.” 2013. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/22018.

MLA Handbook (7th Edition):

Mann, Georgianna Rhodes. “Effects of mineral content of bovine drinking water: Does iron content affect milk quality?.” 2013. Web. 18 Nov 2019.

Vancouver:

Mann GR. Effects of mineral content of bovine drinking water: Does iron content affect milk quality?. [Internet] [Masters thesis]. Virginia Tech; 2013. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/22018.

Council of Science Editors:

Mann GR. Effects of mineral content of bovine drinking water: Does iron content affect milk quality?. [Masters Thesis]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/22018


Virginia Tech

17. Witrick, Katherine Amy Thompson. Characterization of aroma and flavor compounds present in lambic (gueuze) beer.

Degree: PhD, Food Science and Technology, 2012, Virginia Tech

 Lambic beer is one of the oldest beer styles still being brewed in the western world today and the only beer that is still brewed… (more)

Subjects/Keywords: gueuze; GC-MS; GC-O; SPME; SDE-SAFE

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APA (6th Edition):

Witrick, K. A. T. (2012). Characterization of aroma and flavor compounds present in lambic (gueuze) beer. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/19203

Chicago Manual of Style (16th Edition):

Witrick, Katherine Amy Thompson. “Characterization of aroma and flavor compounds present in lambic (gueuze) beer.” 2012. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/19203.

MLA Handbook (7th Edition):

Witrick, Katherine Amy Thompson. “Characterization of aroma and flavor compounds present in lambic (gueuze) beer.” 2012. Web. 18 Nov 2019.

Vancouver:

Witrick KAT. Characterization of aroma and flavor compounds present in lambic (gueuze) beer. [Internet] [Doctoral dissertation]. Virginia Tech; 2012. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/19203.

Council of Science Editors:

Witrick KAT. Characterization of aroma and flavor compounds present in lambic (gueuze) beer. [Doctoral Dissertation]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/19203


Virginia Tech

18. Tamami, Mana. Synthesis and characterization of ammonium ionenes containing hydrogen bonding functionalities.

Degree: PhD, Chemistry, 2013, Virginia Tech

 Ammonium ionenes are polycations that have quaternary nitrogens in their macromolecular backbone and are synthesized via step-growth polymerization technique. They offer interesting coulombic properties, and… (more)

Subjects/Keywords: Segmented ionenes; non-segmented ionenes; nucleobase; hydrogen bonding; Michael addition; self-healing; bio-adhesion; molecular

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APA (6th Edition):

Tamami, M. (2013). Synthesis and characterization of ammonium ionenes containing hydrogen bonding functionalities. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/19234

Chicago Manual of Style (16th Edition):

Tamami, Mana. “Synthesis and characterization of ammonium ionenes containing hydrogen bonding functionalities.” 2013. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/19234.

MLA Handbook (7th Edition):

Tamami, Mana. “Synthesis and characterization of ammonium ionenes containing hydrogen bonding functionalities.” 2013. Web. 18 Nov 2019.

Vancouver:

Tamami M. Synthesis and characterization of ammonium ionenes containing hydrogen bonding functionalities. [Internet] [Doctoral dissertation]. Virginia Tech; 2013. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/19234.

Council of Science Editors:

Tamami M. Synthesis and characterization of ammonium ionenes containing hydrogen bonding functionalities. [Doctoral Dissertation]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/19234


Virginia Tech

19. Sheibani, Ershad. Effects of water chemistry and panning on flavor volatiles and catechins in teas (Camellia sinensis).

Degree: PhD, Food Science and Technology, 2014, Virginia Tech

 In the first experiment, effects of brewing time, chlorine, chloramine, iron, copper, pH and water hardness were investigated for their effects on extraction of epigallocatechine… (more)

Subjects/Keywords: Tea; Flavor Volatiles; Catechins; Water Chemistry; Panning

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APA (6th Edition):

Sheibani, E. (2014). Effects of water chemistry and panning on flavor volatiles and catechins in teas (Camellia sinensis). (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/71287

Chicago Manual of Style (16th Edition):

Sheibani, Ershad. “Effects of water chemistry and panning on flavor volatiles and catechins in teas (Camellia sinensis).” 2014. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/71287.

MLA Handbook (7th Edition):

Sheibani, Ershad. “Effects of water chemistry and panning on flavor volatiles and catechins in teas (Camellia sinensis).” 2014. Web. 18 Nov 2019.

Vancouver:

Sheibani E. Effects of water chemistry and panning on flavor volatiles and catechins in teas (Camellia sinensis). [Internet] [Doctoral dissertation]. Virginia Tech; 2014. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/71287.

Council of Science Editors:

Sheibani E. Effects of water chemistry and panning on flavor volatiles and catechins in teas (Camellia sinensis). [Doctoral Dissertation]. Virginia Tech; 2014. Available from: http://hdl.handle.net/10919/71287


Virginia Tech

20. Wang, Aili. The Interaction of Iron with Proteins and Sugars in Biological Fluids and Beverages.

Degree: PhD, Food Science and Technology, 2016, Virginia Tech

 Iron is one of the most common trace elements in natural water sources and an important component to living systems. The existence of iron may… (more)

Subjects/Keywords: iron; metallic flavor; water; protein; cancer

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APA (6th Edition):

Wang, A. (2016). The Interaction of Iron with Proteins and Sugars in Biological Fluids and Beverages. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/78796

Chicago Manual of Style (16th Edition):

Wang, Aili. “The Interaction of Iron with Proteins and Sugars in Biological Fluids and Beverages.” 2016. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/78796.

MLA Handbook (7th Edition):

Wang, Aili. “The Interaction of Iron with Proteins and Sugars in Biological Fluids and Beverages.” 2016. Web. 18 Nov 2019.

Vancouver:

Wang A. The Interaction of Iron with Proteins and Sugars in Biological Fluids and Beverages. [Internet] [Doctoral dissertation]. Virginia Tech; 2016. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/78796.

Council of Science Editors:

Wang A. The Interaction of Iron with Proteins and Sugars in Biological Fluids and Beverages. [Doctoral Dissertation]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/78796


Virginia Tech

21. Crist, Courtney Alissa. Application of Automated Facial Expression Analysis and Qualitative Analysis to Assess Consumer Perception and Acceptability of Beverages and Water.

Degree: PhD, Food Science and Technology, 2016, Virginia Tech

 Sensory and consumer sciences aim to understand the influences of product acceptability and purchase decisions. The food industry measures product acceptability through hedonic testing but… (more)

Subjects/Keywords: automated facial expression analysis; milk; water; qualitative; theory of planned behavior; emotion; affect; bitter

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APA (6th Edition):

Crist, C. A. (2016). Application of Automated Facial Expression Analysis and Qualitative Analysis to Assess Consumer Perception and Acceptability of Beverages and Water. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/79718

Chicago Manual of Style (16th Edition):

Crist, Courtney Alissa. “Application of Automated Facial Expression Analysis and Qualitative Analysis to Assess Consumer Perception and Acceptability of Beverages and Water.” 2016. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/79718.

MLA Handbook (7th Edition):

Crist, Courtney Alissa. “Application of Automated Facial Expression Analysis and Qualitative Analysis to Assess Consumer Perception and Acceptability of Beverages and Water.” 2016. Web. 18 Nov 2019.

Vancouver:

Crist CA. Application of Automated Facial Expression Analysis and Qualitative Analysis to Assess Consumer Perception and Acceptability of Beverages and Water. [Internet] [Doctoral dissertation]. Virginia Tech; 2016. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/79718.

Council of Science Editors:

Crist CA. Application of Automated Facial Expression Analysis and Qualitative Analysis to Assess Consumer Perception and Acceptability of Beverages and Water. [Doctoral Dissertation]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/79718


Virginia Tech

22. Walsh, Alexandra Margaret. Implicit and Explicit Emotional Responses to Light Induced Milk Oxidation and Breakfast Meals.

Degree: PhD, Food Science and Technology, 2016, Virginia Tech

 Emotional responses, whether approach or withdrawal motivated, are fundamental factors in all food-related experiences. In this research project four experiments were completed with the goal… (more)

Subjects/Keywords: Emotions; light-induced oxidation; explicit responses; implicit responses; breakfast meals; milk

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APA (6th Edition):

Walsh, A. M. (2016). Implicit and Explicit Emotional Responses to Light Induced Milk Oxidation and Breakfast Meals. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/79793

Chicago Manual of Style (16th Edition):

Walsh, Alexandra Margaret. “Implicit and Explicit Emotional Responses to Light Induced Milk Oxidation and Breakfast Meals.” 2016. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/79793.

MLA Handbook (7th Edition):

Walsh, Alexandra Margaret. “Implicit and Explicit Emotional Responses to Light Induced Milk Oxidation and Breakfast Meals.” 2016. Web. 18 Nov 2019.

Vancouver:

Walsh AM. Implicit and Explicit Emotional Responses to Light Induced Milk Oxidation and Breakfast Meals. [Internet] [Doctoral dissertation]. Virginia Tech; 2016. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/79793.

Council of Science Editors:

Walsh AM. Implicit and Explicit Emotional Responses to Light Induced Milk Oxidation and Breakfast Meals. [Doctoral Dissertation]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/79793


Virginia Tech

23. Kelly, Molly Kathleen. Effect of Foliar Nitrogen and Sulfur Applications on Aroma Profile of Vitis vinifera L. cv. Petit Manseng using Modified Quantitative Descriptive Analysis, SPME GC-MS and Electronic Nose Technology.

Degree: PhD, Food Science and Technology, 2013, Virginia Tech

 Petit Manseng grapes harvested in 2011 and 2012 were fertilized with soil nitrogen at 0, and 30 kgN/ha, foliar nitrogen at 15kg/ha and foliar nitrogen… (more)

Subjects/Keywords: Petit Manseng; descriptive analysis; SPME; GC-MS; Electronic nose; volatile aroma compounds; nitrogen fertilization; acid/enzyme

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APA (6th Edition):

Kelly, M. K. (2013). Effect of Foliar Nitrogen and Sulfur Applications on Aroma Profile of Vitis vinifera L. cv. Petit Manseng using Modified Quantitative Descriptive Analysis, SPME GC-MS and Electronic Nose Technology. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/49536

Chicago Manual of Style (16th Edition):

Kelly, Molly Kathleen. “Effect of Foliar Nitrogen and Sulfur Applications on Aroma Profile of Vitis vinifera L. cv. Petit Manseng using Modified Quantitative Descriptive Analysis, SPME GC-MS and Electronic Nose Technology.” 2013. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/49536.

MLA Handbook (7th Edition):

Kelly, Molly Kathleen. “Effect of Foliar Nitrogen and Sulfur Applications on Aroma Profile of Vitis vinifera L. cv. Petit Manseng using Modified Quantitative Descriptive Analysis, SPME GC-MS and Electronic Nose Technology.” 2013. Web. 18 Nov 2019.

Vancouver:

Kelly MK. Effect of Foliar Nitrogen and Sulfur Applications on Aroma Profile of Vitis vinifera L. cv. Petit Manseng using Modified Quantitative Descriptive Analysis, SPME GC-MS and Electronic Nose Technology. [Internet] [Doctoral dissertation]. Virginia Tech; 2013. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/49536.

Council of Science Editors:

Kelly MK. Effect of Foliar Nitrogen and Sulfur Applications on Aroma Profile of Vitis vinifera L. cv. Petit Manseng using Modified Quantitative Descriptive Analysis, SPME GC-MS and Electronic Nose Technology. [Doctoral Dissertation]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/49536


Virginia Tech

24. Chu, Hyun Sik Stephano. Identification of Inhibitory Compounds in Medicinal Mushrooms against L. monocytogenes and Z. bailii.

Degree: PhD, Food Science and Technology, 2014, Virginia Tech

 Extracts from medicinal mushrooms were prepared and tested for anti-microbial activity against food pathogens and food spoilage microorganisms. The inhibitory activity was measured using a… (more)

Subjects/Keywords: antimicrobial; medicinal mushrooms; pathogen; spoilage

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APA (6th Edition):

Chu, H. S. S. (2014). Identification of Inhibitory Compounds in Medicinal Mushrooms against L. monocytogenes and Z. bailii. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/51758

Chicago Manual of Style (16th Edition):

Chu, Hyun Sik Stephano. “Identification of Inhibitory Compounds in Medicinal Mushrooms against L. monocytogenes and Z. bailii.” 2014. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/51758.

MLA Handbook (7th Edition):

Chu, Hyun Sik Stephano. “Identification of Inhibitory Compounds in Medicinal Mushrooms against L. monocytogenes and Z. bailii.” 2014. Web. 18 Nov 2019.

Vancouver:

Chu HSS. Identification of Inhibitory Compounds in Medicinal Mushrooms against L. monocytogenes and Z. bailii. [Internet] [Doctoral dissertation]. Virginia Tech; 2014. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/51758.

Council of Science Editors:

Chu HSS. Identification of Inhibitory Compounds in Medicinal Mushrooms against L. monocytogenes and Z. bailii. [Doctoral Dissertation]. Virginia Tech; 2014. Available from: http://hdl.handle.net/10919/51758


Virginia Tech

25. Maitland, Jessica Ellen. Examining cross contamination pathways for foodborne pathogens in a retail deli environment using an abiotic surrogate.

Degree: PhD, Food Science and Technology, 2013, Virginia Tech

 Understanding potential cross contamination pathways is essential to reducing the risk of food product contamination. The use of a fluorescing abiotic surrogate (GloGermTM) to visualize… (more)

Subjects/Keywords: Listeria monocytogenes; ready-to-eat (RTE); cross contamination; retail deli; abiotic surrogate; GloGermTM

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APA (6th Edition):

Maitland, J. E. (2013). Examining cross contamination pathways for foodborne pathogens in a retail deli environment using an abiotic surrogate. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/51963

Chicago Manual of Style (16th Edition):

Maitland, Jessica Ellen. “Examining cross contamination pathways for foodborne pathogens in a retail deli environment using an abiotic surrogate.” 2013. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/51963.

MLA Handbook (7th Edition):

Maitland, Jessica Ellen. “Examining cross contamination pathways for foodborne pathogens in a retail deli environment using an abiotic surrogate.” 2013. Web. 18 Nov 2019.

Vancouver:

Maitland JE. Examining cross contamination pathways for foodborne pathogens in a retail deli environment using an abiotic surrogate. [Internet] [Doctoral dissertation]. Virginia Tech; 2013. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/51963.

Council of Science Editors:

Maitland JE. Examining cross contamination pathways for foodborne pathogens in a retail deli environment using an abiotic surrogate. [Doctoral Dissertation]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/51963


Virginia Tech

26. Felice, Renee Jacqueline. Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish.

Degree: MSin Life Sciences, Food Science and Technology, 2011, Virginia Tech

 Numerous food-borne illnesses are associated with fish and shellfish annually due to consumers choosing to eat seafood raw or undercooked and consumers not properly handling… (more)

Subjects/Keywords: safety; texture; sensory; salmon; seafood; shellfish; fish; tilapia; shrimp. oysters; cooking; culinary

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APA (6th Edition):

Felice, R. J. (2011). Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/42494

Chicago Manual of Style (16th Edition):

Felice, Renee Jacqueline. “Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish.” 2011. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/42494.

MLA Handbook (7th Edition):

Felice, Renee Jacqueline. “Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish.” 2011. Web. 18 Nov 2019.

Vancouver:

Felice RJ. Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish. [Internet] [Masters thesis]. Virginia Tech; 2011. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/42494.

Council of Science Editors:

Felice RJ. Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish. [Masters Thesis]. Virginia Tech; 2011. Available from: http://hdl.handle.net/10919/42494


Virginia Tech

27. Chu, Hyun Sik Stephano. Long Chain n-3 PUFA and Oleic Acid Modification Strategies to Enhance Fillet Quality in Tilapia, Oreochromis species.

Degree: PhD, Food Science and Technology, 2017, Virginia Tech

 Tilapia are freshwater fish that have become important in aquaculture and as a stable global source of seafood due to their ability to thrive in… (more)

Subjects/Keywords: tilapia; omega 3; PUFA; MUFA; RAS; fatty acids; autoxidation; EPA; DPA; DHA

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APA (6th Edition):

Chu, H. S. S. (2017). Long Chain n-3 PUFA and Oleic Acid Modification Strategies to Enhance Fillet Quality in Tilapia, Oreochromis species. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/85868

Chicago Manual of Style (16th Edition):

Chu, Hyun Sik Stephano. “Long Chain n-3 PUFA and Oleic Acid Modification Strategies to Enhance Fillet Quality in Tilapia, Oreochromis species.” 2017. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/85868.

MLA Handbook (7th Edition):

Chu, Hyun Sik Stephano. “Long Chain n-3 PUFA and Oleic Acid Modification Strategies to Enhance Fillet Quality in Tilapia, Oreochromis species.” 2017. Web. 18 Nov 2019.

Vancouver:

Chu HSS. Long Chain n-3 PUFA and Oleic Acid Modification Strategies to Enhance Fillet Quality in Tilapia, Oreochromis species. [Internet] [Doctoral dissertation]. Virginia Tech; 2017. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/85868.

Council of Science Editors:

Chu HSS. Long Chain n-3 PUFA and Oleic Acid Modification Strategies to Enhance Fillet Quality in Tilapia, Oreochromis species. [Doctoral Dissertation]. Virginia Tech; 2017. Available from: http://hdl.handle.net/10919/85868


Virginia Tech

28. Buck, Vinodini. Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery.

Degree: PhD, Food Science and Technology, 2010, Virginia Tech

 Fat bloom in chocolates is the gray-white discoloration and dullness that can occur on the surface of the confectionery. Fat bloom is a common quality… (more)

Subjects/Keywords: chocolate; sensory tests; squeeze flow rheology; peanuts; triacylglycerols; fat bloom

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APA (6th Edition):

Buck, V. (2010). Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/26881

Chicago Manual of Style (16th Edition):

Buck, Vinodini. “Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery.” 2010. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/26881.

MLA Handbook (7th Edition):

Buck, Vinodini. “Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery.” 2010. Web. 18 Nov 2019.

Vancouver:

Buck V. Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery. [Internet] [Doctoral dissertation]. Virginia Tech; 2010. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/26881.

Council of Science Editors:

Buck V. Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery. [Doctoral Dissertation]. Virginia Tech; 2010. Available from: http://hdl.handle.net/10919/26881


Virginia Tech

29. Matunda, Aldegunda Sylvester. Pineapple Vinegar to Enhance Shelf Life of Carrot and Mango in Tanzania.

Degree: MSin Life Sciences, Food Science and Technology, 2015, Virginia Tech

 Fruits and vegetables are highly perishable, produced seasonally, and large quantities (about 50-60% of production) are wasted during high season due to poor handling and… (more)

Subjects/Keywords: Pineapple; mango; carrot; vinegar; sensory evaluation; consumer acceptability; Vitamin A; Vitamin C

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APA (6th Edition):

Matunda, A. S. (2015). Pineapple Vinegar to Enhance Shelf Life of Carrot and Mango in Tanzania. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/54543

Chicago Manual of Style (16th Edition):

Matunda, Aldegunda Sylvester. “Pineapple Vinegar to Enhance Shelf Life of Carrot and Mango in Tanzania.” 2015. Masters Thesis, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/54543.

MLA Handbook (7th Edition):

Matunda, Aldegunda Sylvester. “Pineapple Vinegar to Enhance Shelf Life of Carrot and Mango in Tanzania.” 2015. Web. 18 Nov 2019.

Vancouver:

Matunda AS. Pineapple Vinegar to Enhance Shelf Life of Carrot and Mango in Tanzania. [Internet] [Masters thesis]. Virginia Tech; 2015. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/54543.

Council of Science Editors:

Matunda AS. Pineapple Vinegar to Enhance Shelf Life of Carrot and Mango in Tanzania. [Masters Thesis]. Virginia Tech; 2015. Available from: http://hdl.handle.net/10919/54543


Virginia Tech

30. Phetxumphou, Katherine. Novel Approaches to Exposure Assessment and Dose Response to Contaminants in Drinking Water and Food.

Degree: PhD, Civil Engineering, 2018, Virginia Tech

 In the fields of water safety, food safety, and public communications, the overarching goal is to improve public health. Thus, this dissertation focuses on risk… (more)

Subjects/Keywords: Consumer; lexicon; E. coli; beef; dose-response; risk assessment; drinking water

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APA (6th Edition):

Phetxumphou, K. (2018). Novel Approaches to Exposure Assessment and Dose Response to Contaminants in Drinking Water and Food. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/94582

Chicago Manual of Style (16th Edition):

Phetxumphou, Katherine. “Novel Approaches to Exposure Assessment and Dose Response to Contaminants in Drinking Water and Food.” 2018. Doctoral Dissertation, Virginia Tech. Accessed November 18, 2019. http://hdl.handle.net/10919/94582.

MLA Handbook (7th Edition):

Phetxumphou, Katherine. “Novel Approaches to Exposure Assessment and Dose Response to Contaminants in Drinking Water and Food.” 2018. Web. 18 Nov 2019.

Vancouver:

Phetxumphou K. Novel Approaches to Exposure Assessment and Dose Response to Contaminants in Drinking Water and Food. [Internet] [Doctoral dissertation]. Virginia Tech; 2018. [cited 2019 Nov 18]. Available from: http://hdl.handle.net/10919/94582.

Council of Science Editors:

Phetxumphou K. Novel Approaches to Exposure Assessment and Dose Response to Contaminants in Drinking Water and Food. [Doctoral Dissertation]. Virginia Tech; 2018. Available from: http://hdl.handle.net/10919/94582

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