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Dates: 1985 – 1989

You searched for subject:( Antioxidants). Showing records 1 – 10 of 10 total matches.

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Michigan State University

1. Crackel, Rhonda Lynn. Stability of lipids in restructured beef steaks.

Degree: MS, Department of Food Science and Human Nutrition, 1986, Michigan State University

Subjects/Keywords: Beef – Quality; Lipids; Rancidity; Antioxidants

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APA (6th Edition):

Crackel, R. L. (1986). Stability of lipids in restructured beef steaks. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:19934

Chicago Manual of Style (16th Edition):

Crackel, Rhonda Lynn. “Stability of lipids in restructured beef steaks.” 1986. Masters Thesis, Michigan State University. Accessed October 19, 2019. http://etd.lib.msu.edu/islandora/object/etd:19934.

MLA Handbook (7th Edition):

Crackel, Rhonda Lynn. “Stability of lipids in restructured beef steaks.” 1986. Web. 19 Oct 2019.

Vancouver:

Crackel RL. Stability of lipids in restructured beef steaks. [Internet] [Masters thesis]. Michigan State University; 1986. [cited 2019 Oct 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:19934.

Council of Science Editors:

Crackel RL. Stability of lipids in restructured beef steaks. [Masters Thesis]. Michigan State University; 1986. Available from: http://etd.lib.msu.edu/islandora/object/etd:19934


Michigan State University

2. Freybler, Linda Anne. Antioxidant role of nitrite in meat systems.

Degree: MS, Department of Food Science and Human Nutrition, 1989, Michigan State University

Subjects/Keywords: Antioxidants; Nitrites; Meat – Preservation; Lipids

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APA (6th Edition):

Freybler, L. A. (1989). Antioxidant role of nitrite in meat systems. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:20521

Chicago Manual of Style (16th Edition):

Freybler, Linda Anne. “Antioxidant role of nitrite in meat systems.” 1989. Masters Thesis, Michigan State University. Accessed October 19, 2019. http://etd.lib.msu.edu/islandora/object/etd:20521.

MLA Handbook (7th Edition):

Freybler, Linda Anne. “Antioxidant role of nitrite in meat systems.” 1989. Web. 19 Oct 2019.

Vancouver:

Freybler LA. Antioxidant role of nitrite in meat systems. [Internet] [Masters thesis]. Michigan State University; 1989. [cited 2019 Oct 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:20521.

Council of Science Editors:

Freybler LA. Antioxidant role of nitrite in meat systems. [Masters Thesis]. Michigan State University; 1989. Available from: http://etd.lib.msu.edu/islandora/object/etd:20521


Michigan State University

3. Salih, Abdulwahab Mehdi. Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants.

Degree: PhD, Department of Food Science and Human Nutrition, 1986, Michigan State University

Subjects/Keywords: Turkeys; Turkeys – Preservation; Lipids; Antioxidants

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APA (6th Edition):

Salih, A. M. (1986). Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:21134

Chicago Manual of Style (16th Edition):

Salih, Abdulwahab Mehdi. “Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants.” 1986. Doctoral Dissertation, Michigan State University. Accessed October 19, 2019. http://etd.lib.msu.edu/islandora/object/etd:21134.

MLA Handbook (7th Edition):

Salih, Abdulwahab Mehdi. “Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants.” 1986. Web. 19 Oct 2019.

Vancouver:

Salih AM. Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants. [Internet] [Doctoral dissertation]. Michigan State University; 1986. [cited 2019 Oct 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:21134.

Council of Science Editors:

Salih AM. Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants. [Doctoral Dissertation]. Michigan State University; 1986. Available from: http://etd.lib.msu.edu/islandora/object/etd:21134


Virginia Tech

4. Bender, Holly S. The actions of gossypol on the physiologic antioxidant defense system.

Degree: PhD, Veterinary Medical Sciences, 1987, Virginia Tech

Subjects/Keywords: LD5655.V856 1987.B462; Gossypol; Antioxidants

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APA (6th Edition):

Bender, H. S. (1987). The actions of gossypol on the physiologic antioxidant defense system. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/82901

Chicago Manual of Style (16th Edition):

Bender, Holly S. “The actions of gossypol on the physiologic antioxidant defense system.” 1987. Doctoral Dissertation, Virginia Tech. Accessed October 19, 2019. http://hdl.handle.net/10919/82901.

MLA Handbook (7th Edition):

Bender, Holly S. “The actions of gossypol on the physiologic antioxidant defense system.” 1987. Web. 19 Oct 2019.

Vancouver:

Bender HS. The actions of gossypol on the physiologic antioxidant defense system. [Internet] [Doctoral dissertation]. Virginia Tech; 1987. [cited 2019 Oct 19]. Available from: http://hdl.handle.net/10919/82901.

Council of Science Editors:

Bender HS. The actions of gossypol on the physiologic antioxidant defense system. [Doctoral Dissertation]. Virginia Tech; 1987. Available from: http://hdl.handle.net/10919/82901


Michigan State University

5. Chen, Chihoung. Factors influencing mutagen formation during frying of ground beef.

Degree: PhD, (Department of) – Environmental Toxicology / Food Science and Human Nutrition, 1988, Michigan State University

Subjects/Keywords: Cooking (Beef); Frying; Mutagens; Antioxidants; Carcinogens

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APA (6th Edition):

Chen, C. (1988). Factors influencing mutagen formation during frying of ground beef. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:46700

Chicago Manual of Style (16th Edition):

Chen, Chihoung. “Factors influencing mutagen formation during frying of ground beef.” 1988. Doctoral Dissertation, Michigan State University. Accessed October 19, 2019. http://etd.lib.msu.edu/islandora/object/etd:46700.

MLA Handbook (7th Edition):

Chen, Chihoung. “Factors influencing mutagen formation during frying of ground beef.” 1988. Web. 19 Oct 2019.

Vancouver:

Chen C. Factors influencing mutagen formation during frying of ground beef. [Internet] [Doctoral dissertation]. Michigan State University; 1988. [cited 2019 Oct 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:46700.

Council of Science Editors:

Chen C. Factors influencing mutagen formation during frying of ground beef. [Doctoral Dissertation]. Michigan State University; 1988. Available from: http://etd.lib.msu.edu/islandora/object/etd:46700


Georgia Tech

6. Earnshaw, Brent A. The role of cellular antioxidants (glutathione and ascorbic acid) in the growth and development of wild carrot suspension cultures.

Degree: PhD, Institute of Paper Science and Technology, 1986, Georgia Tech

Subjects/Keywords: Glutathione; Ascorbic acid; Plants; Antioxidants; Tissue culture; Growth; Wild carrot

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APA (6th Edition):

Earnshaw, B. A. (1986). The role of cellular antioxidants (glutathione and ascorbic acid) in the growth and development of wild carrot suspension cultures. (Doctoral Dissertation). Georgia Tech. Retrieved from http://hdl.handle.net/1853/5623

Chicago Manual of Style (16th Edition):

Earnshaw, Brent A. “The role of cellular antioxidants (glutathione and ascorbic acid) in the growth and development of wild carrot suspension cultures.” 1986. Doctoral Dissertation, Georgia Tech. Accessed October 19, 2019. http://hdl.handle.net/1853/5623.

MLA Handbook (7th Edition):

Earnshaw, Brent A. “The role of cellular antioxidants (glutathione and ascorbic acid) in the growth and development of wild carrot suspension cultures.” 1986. Web. 19 Oct 2019.

Vancouver:

Earnshaw BA. The role of cellular antioxidants (glutathione and ascorbic acid) in the growth and development of wild carrot suspension cultures. [Internet] [Doctoral dissertation]. Georgia Tech; 1986. [cited 2019 Oct 19]. Available from: http://hdl.handle.net/1853/5623.

Council of Science Editors:

Earnshaw BA. The role of cellular antioxidants (glutathione and ascorbic acid) in the growth and development of wild carrot suspension cultures. [Doctoral Dissertation]. Georgia Tech; 1986. Available from: http://hdl.handle.net/1853/5623


Kansas State University

7. Cheng, Tai Ben. Antimicrobial properties of monolaurin and selected antioxidants in vitro and in ground pork.

Degree: MS, 1985, Kansas State University

Subjects/Keywords: Microorganisms – Effect of drugs on.; Monoglycerides – Analysis.; Antioxidants – Analysis.; Pork – Preservation.; Masters theses

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APA (6th Edition):

Cheng, T. B. (1985). Antimicrobial properties of monolaurin and selected antioxidants in vitro and in ground pork. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/27412

Chicago Manual of Style (16th Edition):

Cheng, Tai Ben. “Antimicrobial properties of monolaurin and selected antioxidants in vitro and in ground pork.” 1985. Masters Thesis, Kansas State University. Accessed October 19, 2019. http://hdl.handle.net/2097/27412.

MLA Handbook (7th Edition):

Cheng, Tai Ben. “Antimicrobial properties of monolaurin and selected antioxidants in vitro and in ground pork.” 1985. Web. 19 Oct 2019.

Vancouver:

Cheng TB. Antimicrobial properties of monolaurin and selected antioxidants in vitro and in ground pork. [Internet] [Masters thesis]. Kansas State University; 1985. [cited 2019 Oct 19]. Available from: http://hdl.handle.net/2097/27412.

Council of Science Editors:

Cheng TB. Antimicrobial properties of monolaurin and selected antioxidants in vitro and in ground pork. [Masters Thesis]. Kansas State University; 1985. Available from: http://hdl.handle.net/2097/27412


Michigan State University

8. Lai, Shu-Mei. Effects of oleoresin rosemary on the oxidative quality of restructured chicken products.

Degree: MS, Department of Food Science and Human Nutrition, 1989, Michigan State University

Subjects/Keywords: Lipids – Oxidation; Rosemary; Chickens; Poultry; Antioxidants; Poultry as food; Lipids

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APA (6th Edition):

Lai, S. (1989). Effects of oleoresin rosemary on the oxidative quality of restructured chicken products. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:20414

Chicago Manual of Style (16th Edition):

Lai, Shu-Mei. “Effects of oleoresin rosemary on the oxidative quality of restructured chicken products.” 1989. Masters Thesis, Michigan State University. Accessed October 19, 2019. http://etd.lib.msu.edu/islandora/object/etd:20414.

MLA Handbook (7th Edition):

Lai, Shu-Mei. “Effects of oleoresin rosemary on the oxidative quality of restructured chicken products.” 1989. Web. 19 Oct 2019.

Vancouver:

Lai S. Effects of oleoresin rosemary on the oxidative quality of restructured chicken products. [Internet] [Masters thesis]. Michigan State University; 1989. [cited 2019 Oct 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:20414.

Council of Science Editors:

Lai S. Effects of oleoresin rosemary on the oxidative quality of restructured chicken products. [Masters Thesis]. Michigan State University; 1989. Available from: http://etd.lib.msu.edu/islandora/object/etd:20414


Michigan State University

9. Lin, Charles Fley-Fung. Lipid peroxidation in poultry meat and its subcellular membranes as influenced by dietary oils and antioxidant supplementation.

Degree: PhD, Department of Food Science and Human Nutrition, 1988, Michigan State University

Subjects/Keywords: Lipids – Peroxidation; Lipid membranes; Poultry – Preservation; Oils and fats in animal nutrition; Antioxidants

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APA (6th Edition):

Lin, C. F. (1988). Lipid peroxidation in poultry meat and its subcellular membranes as influenced by dietary oils and antioxidant supplementation. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:46699

Chicago Manual of Style (16th Edition):

Lin, Charles Fley-Fung. “Lipid peroxidation in poultry meat and its subcellular membranes as influenced by dietary oils and antioxidant supplementation.” 1988. Doctoral Dissertation, Michigan State University. Accessed October 19, 2019. http://etd.lib.msu.edu/islandora/object/etd:46699.

MLA Handbook (7th Edition):

Lin, Charles Fley-Fung. “Lipid peroxidation in poultry meat and its subcellular membranes as influenced by dietary oils and antioxidant supplementation.” 1988. Web. 19 Oct 2019.

Vancouver:

Lin CF. Lipid peroxidation in poultry meat and its subcellular membranes as influenced by dietary oils and antioxidant supplementation. [Internet] [Doctoral dissertation]. Michigan State University; 1988. [cited 2019 Oct 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:46699.

Council of Science Editors:

Lin CF. Lipid peroxidation in poultry meat and its subcellular membranes as influenced by dietary oils and antioxidant supplementation. [Doctoral Dissertation]. Michigan State University; 1988. Available from: http://etd.lib.msu.edu/islandora/object/etd:46699


Michigan State University

10. Hoojjat, Parvin. Mass transfer of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from high density polyethylene film and its influence on product stability.

Degree: MS, School of Packaging, 1988, Michigan State University

Subjects/Keywords: Plastic films – Permeability; Antioxidants; Plastics in packaging – Research; Polyethylene; Mass transfer; Lipids; Oatmeal – Research; Packaging – Research

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APA (6th Edition):

Hoojjat, P. (1988). Mass transfer of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from high density polyethylene film and its influence on product stability. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:20249

Chicago Manual of Style (16th Edition):

Hoojjat, Parvin. “Mass transfer of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from high density polyethylene film and its influence on product stability.” 1988. Masters Thesis, Michigan State University. Accessed October 19, 2019. http://etd.lib.msu.edu/islandora/object/etd:20249.

MLA Handbook (7th Edition):

Hoojjat, Parvin. “Mass transfer of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from high density polyethylene film and its influence on product stability.” 1988. Web. 19 Oct 2019.

Vancouver:

Hoojjat P. Mass transfer of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from high density polyethylene film and its influence on product stability. [Internet] [Masters thesis]. Michigan State University; 1988. [cited 2019 Oct 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:20249.

Council of Science Editors:

Hoojjat P. Mass transfer of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from high density polyethylene film and its influence on product stability. [Masters Thesis]. Michigan State University; 1988. Available from: http://etd.lib.msu.edu/islandora/object/etd:20249

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