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You searched for +publisher:"Virginia Tech" +contributor:("O\'Keefe, Sean F."). Showing records 1 – 30 of 89 total matches.

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Virginia Tech

1. Yu, Dajun. Ultrasound-assisted enzymatic extraction of protein hydrolysates from brewer's spent grain.

Degree: MSLFS, Food Science and Technology, 2018, Virginia Tech

 Brewer's spent grain (BSG) is the most abundant by-product of the brewing industry and its main application is limited to low-value cattle feed. Since BSG… (more)

Subjects/Keywords: brewer's spent grain; extraction; proteins; ultrasound; enzyme

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APA (6th Edition):

Yu, D. (2018). Ultrasound-assisted enzymatic extraction of protein hydrolysates from brewer's spent grain. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/97875

Chicago Manual of Style (16th Edition):

Yu, Dajun. “Ultrasound-assisted enzymatic extraction of protein hydrolysates from brewer's spent grain.” 2018. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/97875.

MLA Handbook (7th Edition):

Yu, Dajun. “Ultrasound-assisted enzymatic extraction of protein hydrolysates from brewer's spent grain.” 2018. Web. 28 Nov 2020.

Vancouver:

Yu D. Ultrasound-assisted enzymatic extraction of protein hydrolysates from brewer's spent grain. [Internet] [Masters thesis]. Virginia Tech; 2018. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/97875.

Council of Science Editors:

Yu D. Ultrasound-assisted enzymatic extraction of protein hydrolysates from brewer's spent grain. [Masters Thesis]. Virginia Tech; 2018. Available from: http://hdl.handle.net/10919/97875


Virginia Tech

2. 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 28, 2020. 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. 28 Nov 2020.

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 2020 Nov 28]. 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

3. Appling, Shawn. Colored Shade Cloth Affects the Growth of Basil, Cilantro, and Parsley.

Degree: MS, Horticulture, 2012, Virginia Tech

 A preliminary experiment evaluated the effect of plant growth regulators (PGRs) or mechanical stimulation (brushing) on branching of sweet basil (Ocimum basilicum L.), cilantro (Coriandrum… (more)

Subjects/Keywords: Colored shade cloth; Sweet basil; Thai basil; Genovese basil; Cilantro; Parsley; Plant growth regulator

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APA (6th Edition):

Appling, S. (2012). Colored Shade Cloth Affects the Growth of Basil, Cilantro, and Parsley. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/32245

Chicago Manual of Style (16th Edition):

Appling, Shawn. “Colored Shade Cloth Affects the Growth of Basil, Cilantro, and Parsley.” 2012. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/32245.

MLA Handbook (7th Edition):

Appling, Shawn. “Colored Shade Cloth Affects the Growth of Basil, Cilantro, and Parsley.” 2012. Web. 28 Nov 2020.

Vancouver:

Appling S. Colored Shade Cloth Affects the Growth of Basil, Cilantro, and Parsley. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/32245.

Council of Science Editors:

Appling S. Colored Shade Cloth Affects the Growth of Basil, Cilantro, and Parsley. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/32245


Virginia Tech

4. 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 28, 2020. 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. 28 Nov 2020.

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 2020 Nov 28]. 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

5. 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 28, 2020. 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. 28 Nov 2020.

Vancouver:

Hamilton JH. Photochemical Protection of Riboflavin and Tetrapyrroles with Light Scattering Technology. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Nov 28]. 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

6. Waldron, Calvin Michael. Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  .

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

 Campylobacter spp. are the second leading bacterial cause of food borne illness in the U.S.  New antimicrobials that prevent bacterial attachment may be effective for… (more)

Subjects/Keywords: Campylobacter; delmopinol; chicken; steel; HDPE

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APA (6th Edition):

Waldron, C. M. (2013). Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  . (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/50861

Chicago Manual of Style (16th Edition):

Waldron, Calvin Michael. “Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  .” 2013. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/50861.

MLA Handbook (7th Edition):

Waldron, Calvin Michael. “Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  .” 2013. Web. 28 Nov 2020.

Vancouver:

Waldron CM. Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  . [Internet] [Masters thesis]. Virginia Tech; 2013. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/50861.

Council of Science Editors:

Waldron CM. Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  . [Masters Thesis]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/50861


Virginia Tech

7. 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 28, 2020. 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. 28 Nov 2020.

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 2020 Nov 28]. 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

8. Stoneham, Tyler Robert Jeffery. Development of Omega-3-Fatty Acid Enriched Finishing Feed and Value Added Tilapia Product.

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

 Despite being a low fat fish and consequently a low omega-3 fish, tilapia have widespread consumer acceptability due to its mild taste, cheap price and… (more)

Subjects/Keywords: aquaculture; omega-3; recirculating aquaculture systems; tilapia

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APA (6th Edition):

Stoneham, T. R. J. (2016). Development of Omega-3-Fatty Acid Enriched Finishing Feed and Value Added Tilapia Product. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/81383

Chicago Manual of Style (16th Edition):

Stoneham, Tyler Robert Jeffery. “Development of Omega-3-Fatty Acid Enriched Finishing Feed and Value Added Tilapia Product.” 2016. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/81383.

MLA Handbook (7th Edition):

Stoneham, Tyler Robert Jeffery. “Development of Omega-3-Fatty Acid Enriched Finishing Feed and Value Added Tilapia Product.” 2016. Web. 28 Nov 2020.

Vancouver:

Stoneham TRJ. Development of Omega-3-Fatty Acid Enriched Finishing Feed and Value Added Tilapia Product. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/81383.

Council of Science Editors:

Stoneham TRJ. Development of Omega-3-Fatty Acid Enriched Finishing Feed and Value Added Tilapia Product. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/81383


Virginia Tech

9. 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 28, 2020. 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. 28 Nov 2020.

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 2020 Nov 28]. 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

10. Greene, Sarah Elisabeth. Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour.

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

 Contaminated wheat flour has been identified as the probable vehicle of a multi-state outbreak of Escherichia coli O157:H7 associated with ready-to-bake cookie dough. Several cookie… (more)

Subjects/Keywords: thermal inactivation; Salmonella Agona; E. coli O157:H7; wheat flour; Sarah Elisabeth Greene

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APA (6th Edition):

Greene, S. E. (2012). Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/42521

Chicago Manual of Style (16th Edition):

Greene, Sarah Elisabeth. “Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour.” 2012. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/42521.

MLA Handbook (7th Edition):

Greene, Sarah Elisabeth. “Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour.” 2012. Web. 28 Nov 2020.

Vancouver:

Greene SE. Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/42521.

Council of Science Editors:

Greene SE. Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/42521


Virginia Tech

11. 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 28, 2020. 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. 28 Nov 2020.

Vancouver:

Arnade EA. Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis. [Internet] [Masters thesis]. Virginia Tech; 2014. [cited 2020 Nov 28]. 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

12. Lukas, Anthony R. Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water.

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

 Juices have been implicated in numerous foodborne outbreaks over the last couple of decades. The FDA requires a 5-log10 reduction in juice products, which is… (more)

Subjects/Keywords: E. coli; Salmonella; Listeria; Coconut Water; High Pressure Processing

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APA (6th Edition):

Lukas, A. R. (2013). Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/24760

Chicago Manual of Style (16th Edition):

Lukas, Anthony R. “Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water.” 2013. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/24760.

MLA Handbook (7th Edition):

Lukas, Anthony R. “Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water.” 2013. Web. 28 Nov 2020.

Vancouver:

Lukas AR. Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water. [Internet] [Masters thesis]. Virginia Tech; 2013. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/24760.

Council of Science Editors:

Lukas AR. Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water. [Masters Thesis]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/24760


Virginia Tech

13. Baek, Naerin. Effects of Natural Antioxidants on Lipid Oxidation of Menhaden Oil.

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

 Preventing oxidative deterioration of fish oil is a significant challenge for the food industry. Natural antioxidants are widely incorporated into foods and oils to prevent… (more)

Subjects/Keywords: Natural antioxidant; menhaden oil; oxidation; tocopherol; Teng Cha extract; rosemary extract; ascorbyl palmitate; citric ac

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APA (6th Edition):

Baek, N. (2013). Effects of Natural Antioxidants on Lipid Oxidation of Menhaden Oil. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/19214

Chicago Manual of Style (16th Edition):

Baek, Naerin. “Effects of Natural Antioxidants on Lipid Oxidation of Menhaden Oil.” 2013. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/19214.

MLA Handbook (7th Edition):

Baek, Naerin. “Effects of Natural Antioxidants on Lipid Oxidation of Menhaden Oil.” 2013. Web. 28 Nov 2020.

Vancouver:

Baek N. Effects of Natural Antioxidants on Lipid Oxidation of Menhaden Oil. [Internet] [Masters thesis]. Virginia Tech; 2013. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/19214.

Council of Science Editors:

Baek N. Effects of Natural Antioxidants on Lipid Oxidation of Menhaden Oil. [Masters Thesis]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/19214


Virginia Tech

14. 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 28, 2020. 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. 28 Nov 2020.

Vancouver:

Potts HL. Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Nov 28]. 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

15. Boudreau, Thomas Francis IV. The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation.

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

 The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique… (more)

Subjects/Keywords: Apple cider; fermentation; yeast assimilable nitrogen; hydrogen sulfide; amino acids; fungicides; sensory evaluation

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APA (6th Edition):

Boudreau, T. F. I. (2016). The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/81452

Chicago Manual of Style (16th Edition):

Boudreau, Thomas Francis IV. “The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation.” 2016. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/81452.

MLA Handbook (7th Edition):

Boudreau, Thomas Francis IV. “The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation.” 2016. Web. 28 Nov 2020.

Vancouver:

Boudreau TFI. The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/81452.

Council of Science Editors:

Boudreau TFI. The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/81452


Virginia Tech

16. Kumar, Mona. Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7.

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

 In recent years, there have been a number of studies looking at inhibition of microorganisms by spices, herbs or their extracts.  Many of these products… (more)

Subjects/Keywords: Essential oil compounds; natural antimicrobials; eugenol; cinnamaldehye; thymol; trans-2-hexenal; 1-hexanol; hexanal; E. coli O1

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APA (6th Edition):

Kumar, M. (2012). Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/49564

Chicago Manual of Style (16th Edition):

Kumar, Mona. “Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7.” 2012. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/49564.

MLA Handbook (7th Edition):

Kumar, Mona. “Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7.” 2012. Web. 28 Nov 2020.

Vancouver:

Kumar M. Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/49564.

Council of Science Editors:

Kumar M. Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/49564


Virginia Tech

17. 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 28, 2020. http://hdl.handle.net/10919/81387.

MLA Handbook (7th Edition):

Vieira Carneiro, Renata Caroline. “Volatile Compounds in Vine Tea (Ampelopsis grossedentata).” 2016. Web. 28 Nov 2020.

Vancouver:

Vieira Carneiro RC. Volatile Compounds in Vine Tea (Ampelopsis grossedentata). [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Nov 28]. 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

18. Amin, Kemia Nicole. Controlling Light-Induced Flavors in 2% Milk.

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

 Energy regulations have shifted commercial retail cases from fluorescent to light emitting-diode lights (LED), however the effect of LED light on milk quality (flavor and… (more)

Subjects/Keywords: milk; oxidation; sensory; packaging

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APA (6th Edition):

Amin, K. N. (2016). Controlling Light-Induced Flavors in 2% Milk. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/80444

Chicago Manual of Style (16th Edition):

Amin, Kemia Nicole. “Controlling Light-Induced Flavors in 2% Milk.” 2016. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/80444.

MLA Handbook (7th Edition):

Amin, Kemia Nicole. “Controlling Light-Induced Flavors in 2% Milk.” 2016. Web. 28 Nov 2020.

Vancouver:

Amin KN. Controlling Light-Induced Flavors in 2% Milk. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/80444.

Council of Science Editors:

Amin KN. Controlling Light-Induced Flavors in 2% Milk. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/80444


Virginia Tech

19. 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 28, 2020. 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. 28 Nov 2020.

Vancouver:

Walsh AM. Implicit and Explicit Emotional Responses to Light Induced Milk Oxidation and Breakfast Meals. [Internet] [Doctoral dissertation]. Virginia Tech; 2016. [cited 2020 Nov 28]. 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

20. Ryan, Caroline Mary. Anti-Diabetic and Anti-Obesity Activities of Cocoa (Theobroma cacao) via Physiological Enzyme Inhibition.

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

 Fermentation and roasting of cocoa (Theobroma cacao) decrease levels of polyphenolic flavanol compounds. However, it is largely unknown how these changes in polyphenol levels caused… (more)

Subjects/Keywords: Cocoa; flavanols; procyanidins; diabetes; obesity; α-glucosidase; α-amylase; lipase; dipeptidyl peptidase-IV

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APA (6th Edition):

Ryan, C. M. (2016). Anti-Diabetic and Anti-Obesity Activities of Cocoa (Theobroma cacao) via Physiological Enzyme Inhibition. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/75003

Chicago Manual of Style (16th Edition):

Ryan, Caroline Mary. “Anti-Diabetic and Anti-Obesity Activities of Cocoa (Theobroma cacao) via Physiological Enzyme Inhibition.” 2016. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/75003.

MLA Handbook (7th Edition):

Ryan, Caroline Mary. “Anti-Diabetic and Anti-Obesity Activities of Cocoa (Theobroma cacao) via Physiological Enzyme Inhibition.” 2016. Web. 28 Nov 2020.

Vancouver:

Ryan CM. Anti-Diabetic and Anti-Obesity Activities of Cocoa (Theobroma cacao) via Physiological Enzyme Inhibition. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/75003.

Council of Science Editors:

Ryan CM. Anti-Diabetic and Anti-Obesity Activities of Cocoa (Theobroma cacao) via Physiological Enzyme Inhibition. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/75003


Virginia Tech

21. Clark, Elizabeth Anne. Application of Automated Facial Expression Analysis and Facial Action Coding System to Assess Affective Response to Consumer Products.

Degree: PhD, Food Science and Technology, 2020, Virginia Tech

 Sensory and consumer sciences seek to comprehend the influences of sensory perception on consumer behaviors such as product liking and purchase. The food industry assesses… (more)

Subjects/Keywords: automated facial expression analysis; facial action coding system; milk; packaging; sensory science; emotion

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APA (6th Edition):

Clark, E. A. (2020). Application of Automated Facial Expression Analysis and Facial Action Coding System to Assess Affective Response to Consumer Products. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/97341

Chicago Manual of Style (16th Edition):

Clark, Elizabeth Anne. “Application of Automated Facial Expression Analysis and Facial Action Coding System to Assess Affective Response to Consumer Products.” 2020. Doctoral Dissertation, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/97341.

MLA Handbook (7th Edition):

Clark, Elizabeth Anne. “Application of Automated Facial Expression Analysis and Facial Action Coding System to Assess Affective Response to Consumer Products.” 2020. Web. 28 Nov 2020.

Vancouver:

Clark EA. Application of Automated Facial Expression Analysis and Facial Action Coding System to Assess Affective Response to Consumer Products. [Internet] [Doctoral dissertation]. Virginia Tech; 2020. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/97341.

Council of Science Editors:

Clark EA. Application of Automated Facial Expression Analysis and Facial Action Coding System to Assess Affective Response to Consumer Products. [Doctoral Dissertation]. Virginia Tech; 2020. Available from: http://hdl.handle.net/10919/97341


Virginia Tech

22. Ma, Sihui. Impact of Juice Clarification Processes on Chemical Composition of Hard Cider.

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

 Cider production volume has increased over 800% in the past 5 years in North America. This rapid growth of the cider industry coupled with traditional… (more)

Subjects/Keywords: apple juice; cider; clarification; yeast assimilable nitrogen; polyphenols

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APA (6th Edition):

Ma, S. (2016). Impact of Juice Clarification Processes on Chemical Composition of Hard Cider. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/85635

Chicago Manual of Style (16th Edition):

Ma, Sihui. “Impact of Juice Clarification Processes on Chemical Composition of Hard Cider.” 2016. Masters Thesis, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/85635.

MLA Handbook (7th Edition):

Ma, Sihui. “Impact of Juice Clarification Processes on Chemical Composition of Hard Cider.” 2016. Web. 28 Nov 2020.

Vancouver:

Ma S. Impact of Juice Clarification Processes on Chemical Composition of Hard Cider. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/85635.

Council of Science Editors:

Ma S. Impact of Juice Clarification Processes on Chemical Composition of Hard Cider. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/85635


Virginia Tech

23. 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 28, 2020. 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. 28 Nov 2020.

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 2020 Nov 28]. 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

24. 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 28, 2020. 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. 28 Nov 2020.

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 2020 Nov 28]. 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

25. 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 28, 2020. 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. 28 Nov 2020.

Vancouver:

Witrick KAT. Characterization of aroma and flavor compounds present in lambic (gueuze) beer. [Internet] [Doctoral dissertation]. Virginia Tech; 2012. [cited 2020 Nov 28]. 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

26. 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 28, 2020. http://hdl.handle.net/10919/33860.

MLA Handbook (7th Edition):

Chen, Luman. “Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica).” 2011. Web. 28 Nov 2020.

Vancouver:

Chen L. Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica). [Internet] [Masters thesis]. Virginia Tech; 2011. [cited 2020 Nov 28]. 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

27. Huff, Karleigh Rose. Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds.

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

 Hot peppers are gaining popularity in the United States as both a vegetable and a spice. In 2008, jalapeño peppers were involved in a multistate… (more)

Subjects/Keywords: bacterial growth curve; foodborne pathogenic bacteria; liquid chromatography; growth and survival; Capsicum annuum

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APA (6th Edition):

Huff, K. R. (2011). Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/77213

Chicago Manual of Style (16th Edition):

Huff, Karleigh Rose. “Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds.” 2011. Doctoral Dissertation, Virginia Tech. Accessed November 28, 2020. http://hdl.handle.net/10919/77213.

MLA Handbook (7th Edition):

Huff, Karleigh Rose. “Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds.” 2011. Web. 28 Nov 2020.

Vancouver:

Huff KR. Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds. [Internet] [Doctoral dissertation]. Virginia Tech; 2011. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10919/77213.

Council of Science Editors:

Huff KR. Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds. [Doctoral Dissertation]. Virginia Tech; 2011. Available from: http://hdl.handle.net/10919/77213


Virginia Tech

28. 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 28, 2020. 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. 28 Nov 2020.

Vancouver:

Wang A. The Interaction of Iron with Proteins and Sugars in Biological Fluids and Beverages. [Internet] [Doctoral dissertation]. Virginia Tech; 2016. [cited 2020 Nov 28]. 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

29. 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 28, 2020. 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. 28 Nov 2020.

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 2020 Nov 28]. 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

30. 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 28, 2020. 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. 28 Nov 2020.

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 2020 Nov 28]. 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

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