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Dept: Food Science and Technology

You searched for subject:( Microbiology). Showing records 1 – 30 of 58 total matches.

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Oregon State University

1. Wu, Xulei. Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat.

Degree: MS, Food Science and Technology, 2013, Oregon State University

 Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S.… (more)

Subjects/Keywords: Tuna  – Microbiology

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APA (6th Edition):

Wu, X. (2013). Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/44781

Chicago Manual of Style (16th Edition):

Wu, Xulei. “Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat.” 2013. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/44781.

MLA Handbook (7th Edition):

Wu, Xulei. “Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat.” 2013. Web. 21 Oct 2019.

Vancouver:

Wu X. Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat. [Internet] [Masters thesis]. Oregon State University; 2013. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/44781.

Council of Science Editors:

Wu X. Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat. [Masters Thesis]. Oregon State University; 2013. Available from: http://hdl.handle.net/1957/44781


University of Tennessee – Knoxville

2. Smith, Dara Melanie. Transcriptomic Analysis of <i>Salmonella enterica</i> Newport Adaptive Response to Oxidative Antimicrobials.

Degree: MS, Food Science and Technology, 2018, University of Tennessee – Knoxville

  Agricultural water systems are a known potential source for contamination of fresh produce with foodborne pathogens including Listeria monocytogenes, pathogenic Escherichia coli, as well… (more)

Subjects/Keywords: Food Microbiology

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APA (6th Edition):

Smith, D. M. (2018). Transcriptomic Analysis of <i>Salmonella enterica</i> Newport Adaptive Response to Oxidative Antimicrobials. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/4981

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

Chicago Manual of Style (16th Edition):

Smith, Dara Melanie. “Transcriptomic Analysis of <i>Salmonella enterica</i> Newport Adaptive Response to Oxidative Antimicrobials.” 2018. Thesis, University of Tennessee – Knoxville. Accessed October 21, 2019. https://trace.tennessee.edu/utk_gradthes/4981.

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

MLA Handbook (7th Edition):

Smith, Dara Melanie. “Transcriptomic Analysis of <i>Salmonella enterica</i> Newport Adaptive Response to Oxidative Antimicrobials.” 2018. Web. 21 Oct 2019.

Vancouver:

Smith DM. Transcriptomic Analysis of <i>Salmonella enterica</i> Newport Adaptive Response to Oxidative Antimicrobials. [Internet] [Thesis]. University of Tennessee – Knoxville; 2018. [cited 2019 Oct 21]. Available from: https://trace.tennessee.edu/utk_gradthes/4981.

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

Council of Science Editors:

Smith DM. Transcriptomic Analysis of <i>Salmonella enterica</i> Newport Adaptive Response to Oxidative Antimicrobials. [Thesis]. University of Tennessee – Knoxville; 2018. Available from: https://trace.tennessee.edu/utk_gradthes/4981

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


Oregon State University

3. Pearson, Eva (Eva Helene). Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions.

Degree: MS, Food Science and Technology, 2016, Oregon State University

 Reports of foodborne outbreaks have increased in the last decade, posing a public health risk to consumers. In an attempt to mitigate this risk, the… (more)

Subjects/Keywords: hazelnuts; Hazelnuts  – Microbiology

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APA (6th Edition):

Pearson, E. (. H. (2016). Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/58602

Chicago Manual of Style (16th Edition):

Pearson, Eva (Eva Helene). “Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions.” 2016. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/58602.

MLA Handbook (7th Edition):

Pearson, Eva (Eva Helene). “Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions.” 2016. Web. 21 Oct 2019.

Vancouver:

Pearson E(H. Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions. [Internet] [Masters thesis]. Oregon State University; 2016. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/58602.

Council of Science Editors:

Pearson E(H. Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions. [Masters Thesis]. Oregon State University; 2016. Available from: http://hdl.handle.net/1957/58602


The Ohio State University

4. Wang, Zihua. Persistence of ESBL E. coli in Poultry Production Free of Antibiotic Application.

Degree: MS, Food Science and Technology, 2018, The Ohio State University

 The rapid rise of antibiotic resistant pathogens has been a major public health threat.However, commensal bacteria have played key roles in antibiotic resistance (AR)development, dissemination… (more)

Subjects/Keywords: Food Science; Microbiology

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APA (6th Edition):

Wang, Z. (2018). Persistence of ESBL E. coli in Poultry Production Free of Antibiotic Application. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1524047763189613

Chicago Manual of Style (16th Edition):

Wang, Zihua. “Persistence of ESBL E. coli in Poultry Production Free of Antibiotic Application.” 2018. Masters Thesis, The Ohio State University. Accessed October 21, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1524047763189613.

MLA Handbook (7th Edition):

Wang, Zihua. “Persistence of ESBL E. coli in Poultry Production Free of Antibiotic Application.” 2018. Web. 21 Oct 2019.

Vancouver:

Wang Z. Persistence of ESBL E. coli in Poultry Production Free of Antibiotic Application. [Internet] [Masters thesis]. The Ohio State University; 2018. [cited 2019 Oct 21]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1524047763189613.

Council of Science Editors:

Wang Z. Persistence of ESBL E. coli in Poultry Production Free of Antibiotic Application. [Masters Thesis]. The Ohio State University; 2018. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1524047763189613


The Ohio State University

5. Morrison, Nathan J. Inactivation and injury of Salmonella enterica serovar Enteritidis in buffer and whole liquid egg during treatment with mild heat, ozone and their combinations.

Degree: MS, Food Science and Technology, 2015, The Ohio State University

 The food industry is in need of better processing combinations to reduce the risk of pathogens in food. Combining mild antimicrobial treatments will produce a… (more)

Subjects/Keywords: Food Science; Microbiology

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APA (6th Edition):

Morrison, N. J. (2015). Inactivation and injury of Salmonella enterica serovar Enteritidis in buffer and whole liquid egg during treatment with mild heat, ozone and their combinations. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1434646616

Chicago Manual of Style (16th Edition):

Morrison, Nathan J. “Inactivation and injury of Salmonella enterica serovar Enteritidis in buffer and whole liquid egg during treatment with mild heat, ozone and their combinations.” 2015. Masters Thesis, The Ohio State University. Accessed October 21, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1434646616.

MLA Handbook (7th Edition):

Morrison, Nathan J. “Inactivation and injury of Salmonella enterica serovar Enteritidis in buffer and whole liquid egg during treatment with mild heat, ozone and their combinations.” 2015. Web. 21 Oct 2019.

Vancouver:

Morrison NJ. Inactivation and injury of Salmonella enterica serovar Enteritidis in buffer and whole liquid egg during treatment with mild heat, ozone and their combinations. [Internet] [Masters thesis]. The Ohio State University; 2015. [cited 2019 Oct 21]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1434646616.

Council of Science Editors:

Morrison NJ. Inactivation and injury of Salmonella enterica serovar Enteritidis in buffer and whole liquid egg during treatment with mild heat, ozone and their combinations. [Masters Thesis]. The Ohio State University; 2015. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1434646616


Oregon State University

6. Timm, Elizabeth M. Isolation and survival of Campylobacter jejuni in foods.

Degree: MS, Food Science and Technology, 1981, Oregon State University

 The objective of this project was to evaluate various culturing and isolation techniques of Campylobacter jejuni and to develop methods to detect the organism in… (more)

Subjects/Keywords: Food  – Microbiology

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APA (6th Edition):

Timm, E. M. (1981). Isolation and survival of Campylobacter jejuni in foods. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27465

Chicago Manual of Style (16th Edition):

Timm, Elizabeth M. “Isolation and survival of Campylobacter jejuni in foods.” 1981. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/27465.

MLA Handbook (7th Edition):

Timm, Elizabeth M. “Isolation and survival of Campylobacter jejuni in foods.” 1981. Web. 21 Oct 2019.

Vancouver:

Timm EM. Isolation and survival of Campylobacter jejuni in foods. [Internet] [Masters thesis]. Oregon State University; 1981. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/27465.

Council of Science Editors:

Timm EM. Isolation and survival of Campylobacter jejuni in foods. [Masters Thesis]. Oregon State University; 1981. Available from: http://hdl.handle.net/1957/27465


Oregon State University

7. Petchsing, Urairatana. Effect of polyphosphate on microbial characteristics of seafoods.

Degree: MS, Food Science and Technology, 1982, Oregon State University

 Effect of 6.0% polyphosphate treatment on microbial growth and composition of microbial flora of three representative seafoods were investigated. Polyphosphate treatment washed off microorganisms by… (more)

Subjects/Keywords: Seafood  – Microbiology

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APA (6th Edition):

Petchsing, U. (1982). Effect of polyphosphate on microbial characteristics of seafoods. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27445

Chicago Manual of Style (16th Edition):

Petchsing, Urairatana. “Effect of polyphosphate on microbial characteristics of seafoods.” 1982. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/27445.

MLA Handbook (7th Edition):

Petchsing, Urairatana. “Effect of polyphosphate on microbial characteristics of seafoods.” 1982. Web. 21 Oct 2019.

Vancouver:

Petchsing U. Effect of polyphosphate on microbial characteristics of seafoods. [Internet] [Masters thesis]. Oregon State University; 1982. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/27445.

Council of Science Editors:

Petchsing U. Effect of polyphosphate on microbial characteristics of seafoods. [Masters Thesis]. Oregon State University; 1982. Available from: http://hdl.handle.net/1957/27445


Oregon State University

8. Thunell, Randall Kirk. Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses.

Degree: PhD, Food Science and Technology, 1982, Oregon State University

 Phage-insensitive Streptococcus cremoris starter strains were selected by assaying cheese whey against potential starter strains. Six strains were selected and characterized for continual use in… (more)

Subjects/Keywords: Cheese  – Microbiology

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APA (6th Edition):

Thunell, R. K. (1982). Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/27458

Chicago Manual of Style (16th Edition):

Thunell, Randall Kirk. “Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses.” 1982. Doctoral Dissertation, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/27458.

MLA Handbook (7th Edition):

Thunell, Randall Kirk. “Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses.” 1982. Web. 21 Oct 2019.

Vancouver:

Thunell RK. Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses. [Internet] [Doctoral dissertation]. Oregon State University; 1982. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/27458.

Council of Science Editors:

Thunell RK. Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses. [Doctoral Dissertation]. Oregon State University; 1982. Available from: http://hdl.handle.net/1957/27458


Oregon State University

9. Canhos, Vanderlei Perez. Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate.

Degree: PhD, Food Science and Technology, 1980, Oregon State University

Subjects/Keywords: Marine microbiology

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APA (6th Edition):

Canhos, V. P. (1980). Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26150

Chicago Manual of Style (16th Edition):

Canhos, Vanderlei Perez. “Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate.” 1980. Doctoral Dissertation, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/26150.

MLA Handbook (7th Edition):

Canhos, Vanderlei Perez. “Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate.” 1980. Web. 21 Oct 2019.

Vancouver:

Canhos VP. Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate. [Internet] [Doctoral dissertation]. Oregon State University; 1980. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/26150.

Council of Science Editors:

Canhos VP. Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate. [Doctoral Dissertation]. Oregon State University; 1980. Available from: http://hdl.handle.net/1957/26150


Oregon State University

10. Chung, Yuh-mei. Inhibition of microbial growth in seafood by potassium sorbate.

Degree: MS, Food Science and Technology, 1978, Oregon State University

Subjects/Keywords: Fishes  – Microbiology

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APA (6th Edition):

Chung, Y. (1978). Inhibition of microbial growth in seafood by potassium sorbate. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26143

Chicago Manual of Style (16th Edition):

Chung, Yuh-mei. “Inhibition of microbial growth in seafood by potassium sorbate.” 1978. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/26143.

MLA Handbook (7th Edition):

Chung, Yuh-mei. “Inhibition of microbial growth in seafood by potassium sorbate.” 1978. Web. 21 Oct 2019.

Vancouver:

Chung Y. Inhibition of microbial growth in seafood by potassium sorbate. [Internet] [Masters thesis]. Oregon State University; 1978. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/26143.

Council of Science Editors:

Chung Y. Inhibition of microbial growth in seafood by potassium sorbate. [Masters Thesis]. Oregon State University; 1978. Available from: http://hdl.handle.net/1957/26143


Oregon State University

11. Clark, Max Gregory. Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk.

Degree: MS, Food Science and Technology, 1980, Oregon State University

Subjects/Keywords: Milk  – Microbiology

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APA (6th Edition):

Clark, M. G. (1980). Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27371

Chicago Manual of Style (16th Edition):

Clark, Max Gregory. “Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk.” 1980. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/27371.

MLA Handbook (7th Edition):

Clark, Max Gregory. “Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk.” 1980. Web. 21 Oct 2019.

Vancouver:

Clark MG. Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk. [Internet] [Masters thesis]. Oregon State University; 1980. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/27371.

Council of Science Editors:

Clark MG. Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk. [Masters Thesis]. Oregon State University; 1980. Available from: http://hdl.handle.net/1957/27371


Oregon State University

12. Gallagher, Daniel LeRoy. Studies on cucumber fermentation : microbiological analyses and factors influencing bloating.

Degree: MS, Food Science and Technology, 1978, Oregon State University

Subjects/Keywords: Cucumbers  – Microbiology

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APA (6th Edition):

Gallagher, D. L. (1978). Studies on cucumber fermentation : microbiological analyses and factors influencing bloating. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27333

Chicago Manual of Style (16th Edition):

Gallagher, Daniel LeRoy. “Studies on cucumber fermentation : microbiological analyses and factors influencing bloating.” 1978. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/27333.

MLA Handbook (7th Edition):

Gallagher, Daniel LeRoy. “Studies on cucumber fermentation : microbiological analyses and factors influencing bloating.” 1978. Web. 21 Oct 2019.

Vancouver:

Gallagher DL. Studies on cucumber fermentation : microbiological analyses and factors influencing bloating. [Internet] [Masters thesis]. Oregon State University; 1978. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/27333.

Council of Science Editors:

Gallagher DL. Studies on cucumber fermentation : microbiological analyses and factors influencing bloating. [Masters Thesis]. Oregon State University; 1978. Available from: http://hdl.handle.net/1957/27333


Oregon State University

13. Kelch, William James. Drug resistance, source, and environmental factors that influence fecal coliform levels of Tillamook Bay.

Degree: MS, Food Science and Technology, 1977, Oregon State University

 In order to determine the source of bacteria in Tillamook Bay, Oregon, water samples were collected monthly for six months during the rainy season from… (more)

Subjects/Keywords: Feces  – Microbiology

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APA (6th Edition):

Kelch, W. J. (1977). Drug resistance, source, and environmental factors that influence fecal coliform levels of Tillamook Bay. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27142

Chicago Manual of Style (16th Edition):

Kelch, William James. “Drug resistance, source, and environmental factors that influence fecal coliform levels of Tillamook Bay.” 1977. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/27142.

MLA Handbook (7th Edition):

Kelch, William James. “Drug resistance, source, and environmental factors that influence fecal coliform levels of Tillamook Bay.” 1977. Web. 21 Oct 2019.

Vancouver:

Kelch WJ. Drug resistance, source, and environmental factors that influence fecal coliform levels of Tillamook Bay. [Internet] [Masters thesis]. Oregon State University; 1977. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/27142.

Council of Science Editors:

Kelch WJ. Drug resistance, source, and environmental factors that influence fecal coliform levels of Tillamook Bay. [Masters Thesis]. Oregon State University; 1977. Available from: http://hdl.handle.net/1957/27142


Oregon State University

14. Li, Ken-yuon. The microbial stability of refrigerated intermediate moisture foods.

Degree: PhD, Food Science and Technology, 1988, Oregon State University

 The lag phase, the specific growth rate, the minimum a [subscript w] required for growth and the temperature characteristic of Fsendomonas fluorescens, Brochothrix thermosphacta, Salmonella… (more)

Subjects/Keywords: Food  – Microbiology

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APA (6th Edition):

Li, K. (1988). The microbial stability of refrigerated intermediate moisture foods. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/27221

Chicago Manual of Style (16th Edition):

Li, Ken-yuon. “The microbial stability of refrigerated intermediate moisture foods.” 1988. Doctoral Dissertation, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/27221.

MLA Handbook (7th Edition):

Li, Ken-yuon. “The microbial stability of refrigerated intermediate moisture foods.” 1988. Web. 21 Oct 2019.

Vancouver:

Li K. The microbial stability of refrigerated intermediate moisture foods. [Internet] [Doctoral dissertation]. Oregon State University; 1988. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/27221.

Council of Science Editors:

Li K. The microbial stability of refrigerated intermediate moisture foods. [Doctoral Dissertation]. Oregon State University; 1988. Available from: http://hdl.handle.net/1957/27221


Oregon State University

15. Vasconcelos, George Joseph. Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater.

Degree: MS, Food Science and Technology, 1970, Oregon State University

 The microbial composition of Pacific oysters (Crassostrea gigas) subjected to UV-treated seawater was determined by quantitative and qualitative means. A total of 2,779 microorganisms were… (more)

Subjects/Keywords: Marine microbiology

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APA (6th Edition):

Vasconcelos, G. J. (1970). Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26837

Chicago Manual of Style (16th Edition):

Vasconcelos, George Joseph. “Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater.” 1970. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/26837.

MLA Handbook (7th Edition):

Vasconcelos, George Joseph. “Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater.” 1970. Web. 21 Oct 2019.

Vancouver:

Vasconcelos GJ. Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater. [Internet] [Masters thesis]. Oregon State University; 1970. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/26837.

Council of Science Editors:

Vasconcelos GJ. Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater. [Masters Thesis]. Oregon State University; 1970. Available from: http://hdl.handle.net/1957/26837


Oregon State University

16. Al-Zoreky, Nageb. Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products.

Degree: PhD, Food Science and Technology, 1992, Oregon State University

 Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw… (more)

Subjects/Keywords: Milk  – Microbiology

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APA (6th Edition):

Al-Zoreky, N. (1992). Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/27112

Chicago Manual of Style (16th Edition):

Al-Zoreky, Nageb. “Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products.” 1992. Doctoral Dissertation, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/27112.

MLA Handbook (7th Edition):

Al-Zoreky, Nageb. “Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products.” 1992. Web. 21 Oct 2019.

Vancouver:

Al-Zoreky N. Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products. [Internet] [Doctoral dissertation]. Oregon State University; 1992. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/27112.

Council of Science Editors:

Al-Zoreky N. Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products. [Doctoral Dissertation]. Oregon State University; 1992. Available from: http://hdl.handle.net/1957/27112


Oregon State University

17. Keenan, Thomas William. Metabolism of volatile compounds by microorganisms.

Degree: PhD, Food Science and Technology, 1967, Oregon State University

 Single-strain cultures of Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced little or no acetone and no dimethyl sulfide when grown in milk… (more)

Subjects/Keywords: Dairy microbiology

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APA (6th Edition):

Keenan, T. W. (1967). Metabolism of volatile compounds by microorganisms. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/27491

Chicago Manual of Style (16th Edition):

Keenan, Thomas William. “Metabolism of volatile compounds by microorganisms.” 1967. Doctoral Dissertation, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/27491.

MLA Handbook (7th Edition):

Keenan, Thomas William. “Metabolism of volatile compounds by microorganisms.” 1967. Web. 21 Oct 2019.

Vancouver:

Keenan TW. Metabolism of volatile compounds by microorganisms. [Internet] [Doctoral dissertation]. Oregon State University; 1967. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/27491.

Council of Science Editors:

Keenan TW. Metabolism of volatile compounds by microorganisms. [Doctoral Dissertation]. Oregon State University; 1967. Available from: http://hdl.handle.net/1957/27491


Oregon State University

18. Girón, Alejo. High pressure induced pH change and its effect on the inactivation of Lactobacillus plantarum and Escherichia coli.

Degree: MS, Food Science and Technology, 2005, Oregon State University

Subjects/Keywords: Food  – Microbiology

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APA (6th Edition):

Girón, A. (2005). High pressure induced pH change and its effect on the inactivation of Lactobacillus plantarum and Escherichia coli. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/22854

Chicago Manual of Style (16th Edition):

Girón, Alejo. “High pressure induced pH change and its effect on the inactivation of Lactobacillus plantarum and Escherichia coli.” 2005. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/22854.

MLA Handbook (7th Edition):

Girón, Alejo. “High pressure induced pH change and its effect on the inactivation of Lactobacillus plantarum and Escherichia coli.” 2005. Web. 21 Oct 2019.

Vancouver:

Girón A. High pressure induced pH change and its effect on the inactivation of Lactobacillus plantarum and Escherichia coli. [Internet] [Masters thesis]. Oregon State University; 2005. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/22854.

Council of Science Editors:

Girón A. High pressure induced pH change and its effect on the inactivation of Lactobacillus plantarum and Escherichia coli. [Masters Thesis]. Oregon State University; 2005. Available from: http://hdl.handle.net/1957/22854


Oregon State University

19. Rhee, Kie Ho. Dimethyl disulfide produced in sterile fish muscle by Pseudomonas putrefaciens.

Degree: MS, Food Science and Technology, 1974, Oregon State University

 Sterile fish muscle homogenate was prepared from the individually line caught black rockfish (Sebastes melanops) and inoculated with the pure culture of Pseudomonas putrefaciens strain… (more)

Subjects/Keywords: Fishes  – Microbiology

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APA (6th Edition):

Rhee, K. H. (1974). Dimethyl disulfide produced in sterile fish muscle by Pseudomonas putrefaciens. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26952

Chicago Manual of Style (16th Edition):

Rhee, Kie Ho. “Dimethyl disulfide produced in sterile fish muscle by Pseudomonas putrefaciens.” 1974. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/26952.

MLA Handbook (7th Edition):

Rhee, Kie Ho. “Dimethyl disulfide produced in sterile fish muscle by Pseudomonas putrefaciens.” 1974. Web. 21 Oct 2019.

Vancouver:

Rhee KH. Dimethyl disulfide produced in sterile fish muscle by Pseudomonas putrefaciens. [Internet] [Masters thesis]. Oregon State University; 1974. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/26952.

Council of Science Editors:

Rhee KH. Dimethyl disulfide produced in sterile fish muscle by Pseudomonas putrefaciens. [Masters Thesis]. Oregon State University; 1974. Available from: http://hdl.handle.net/1957/26952


Oregon State University

20. Shiu, Shu-Er. Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters.

Degree: MS, Food Science and Technology, 1999, Oregon State University

 The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing medium (water or cocktail sauce) on shucked oysters were investigated. The pH,… (more)

Subjects/Keywords: Oysters  – Microbiology

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APA (6th Edition):

Shiu, S. (1999). Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26558

Chicago Manual of Style (16th Edition):

Shiu, Shu-Er. “Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters.” 1999. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/26558.

MLA Handbook (7th Edition):

Shiu, Shu-Er. “Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters.” 1999. Web. 21 Oct 2019.

Vancouver:

Shiu S. Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters. [Internet] [Masters thesis]. Oregon State University; 1999. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/26558.

Council of Science Editors:

Shiu S. Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters. [Masters Thesis]. Oregon State University; 1999. Available from: http://hdl.handle.net/1957/26558


Oregon State University

21. Aleman-Ordonez, Giovanna Dominick. Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments.

Degree: MS, Food Science and Technology, 1996, Oregon State University

 Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast… (more)

Subjects/Keywords: Pineapple juice  – Microbiology

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APA (6th Edition):

Aleman-Ordonez, G. D. (1996). Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27442

Chicago Manual of Style (16th Edition):

Aleman-Ordonez, Giovanna Dominick. “Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments.” 1996. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/27442.

MLA Handbook (7th Edition):

Aleman-Ordonez, Giovanna Dominick. “Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments.” 1996. Web. 21 Oct 2019.

Vancouver:

Aleman-Ordonez GD. Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments. [Internet] [Masters thesis]. Oregon State University; 1996. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/27442.

Council of Science Editors:

Aleman-Ordonez GD. Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments. [Masters Thesis]. Oregon State University; 1996. Available from: http://hdl.handle.net/1957/27442


University of Tennessee – Knoxville

22. Davis, Robert Hamilton. Effectiveness of Different Molecular Weights and Concentrations of Chitosan on Enteric Viral Surrogates.

Degree: MS, Food Science and Technology, 2011, University of Tennessee – Knoxville

  Chitosan is known to be antibacterial and antifungal, but information on its effectiveness against foodborne viruses is limited. Enteric viruses are a major concern… (more)

Subjects/Keywords: chitosan; enteric; virus; Food Chemistry; Food Microbiology

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APA (6th Edition):

Davis, R. H. (2011). Effectiveness of Different Molecular Weights and Concentrations of Chitosan on Enteric Viral Surrogates. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/966

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

Chicago Manual of Style (16th Edition):

Davis, Robert Hamilton. “Effectiveness of Different Molecular Weights and Concentrations of Chitosan on Enteric Viral Surrogates.” 2011. Thesis, University of Tennessee – Knoxville. Accessed October 21, 2019. https://trace.tennessee.edu/utk_gradthes/966.

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

MLA Handbook (7th Edition):

Davis, Robert Hamilton. “Effectiveness of Different Molecular Weights and Concentrations of Chitosan on Enteric Viral Surrogates.” 2011. Web. 21 Oct 2019.

Vancouver:

Davis RH. Effectiveness of Different Molecular Weights and Concentrations of Chitosan on Enteric Viral Surrogates. [Internet] [Thesis]. University of Tennessee – Knoxville; 2011. [cited 2019 Oct 21]. Available from: https://trace.tennessee.edu/utk_gradthes/966.

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

Council of Science Editors:

Davis RH. Effectiveness of Different Molecular Weights and Concentrations of Chitosan on Enteric Viral Surrogates. [Thesis]. University of Tennessee – Knoxville; 2011. Available from: https://trace.tennessee.edu/utk_gradthes/966

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


University of Tennessee – Knoxville

23. Higginbotham, Kristen Liane. Aqueous extracts of Hibiscus sabdariffa as antimicrobials in foods.

Degree: MS, Food Science and Technology, 2013, University of Tennessee – Knoxville

  Hibiscus sabdariffa L. is a tropical shrub species cultivated in multiple countries and is mainly produced for its red calyces that are used for… (more)

Subjects/Keywords: Hibiscus sabdariffa; antimicrobial; foodborne pathogens; Food Microbiology

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APA (6th Edition):

Higginbotham, K. L. (2013). Aqueous extracts of Hibiscus sabdariffa as antimicrobials in foods. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/2608

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

Chicago Manual of Style (16th Edition):

Higginbotham, Kristen Liane. “Aqueous extracts of Hibiscus sabdariffa as antimicrobials in foods.” 2013. Thesis, University of Tennessee – Knoxville. Accessed October 21, 2019. https://trace.tennessee.edu/utk_gradthes/2608.

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

MLA Handbook (7th Edition):

Higginbotham, Kristen Liane. “Aqueous extracts of Hibiscus sabdariffa as antimicrobials in foods.” 2013. Web. 21 Oct 2019.

Vancouver:

Higginbotham KL. Aqueous extracts of Hibiscus sabdariffa as antimicrobials in foods. [Internet] [Thesis]. University of Tennessee – Knoxville; 2013. [cited 2019 Oct 21]. Available from: https://trace.tennessee.edu/utk_gradthes/2608.

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

Council of Science Editors:

Higginbotham KL. Aqueous extracts of Hibiscus sabdariffa as antimicrobials in foods. [Thesis]. University of Tennessee – Knoxville; 2013. Available from: https://trace.tennessee.edu/utk_gradthes/2608

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

24. Emch, Alexander W. Mitigation of Microbiological Water Quality by Last Irrigation-to-Harvest Intervals.

Degree: MS, Food Science and Technology, 2015, Oregon State University

 Foodborne outbreaks involving fresh produce have been on the rise since the late 1990's. Pathogens such as Salmonella spp. and Escherichia coli are prevalent in… (more)

Subjects/Keywords: Irrigation water  – Microbiology

…oregonstate.edu To be submitted to: Journal of Food Microbiology Institute of Food Technologists 525 W… 

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APA (6th Edition):

Emch, A. W. (2015). Mitigation of Microbiological Water Quality by Last Irrigation-to-Harvest Intervals. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/56062

Chicago Manual of Style (16th Edition):

Emch, Alexander W. “Mitigation of Microbiological Water Quality by Last Irrigation-to-Harvest Intervals.” 2015. Masters Thesis, Oregon State University. Accessed October 21, 2019. http://hdl.handle.net/1957/56062.

MLA Handbook (7th Edition):

Emch, Alexander W. “Mitigation of Microbiological Water Quality by Last Irrigation-to-Harvest Intervals.” 2015. Web. 21 Oct 2019.

Vancouver:

Emch AW. Mitigation of Microbiological Water Quality by Last Irrigation-to-Harvest Intervals. [Internet] [Masters thesis]. Oregon State University; 2015. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1957/56062.

Council of Science Editors:

Emch AW. Mitigation of Microbiological Water Quality by Last Irrigation-to-Harvest Intervals. [Masters Thesis]. Oregon State University; 2015. Available from: http://hdl.handle.net/1957/56062

25. Cook, Crystal N. Development of a Rapid Method for Detection and Differentiation of Escherichia coli Serotypes and Strains Using Attenuated Total Reflectance Fourier Transform Infrared Microspectroscopy.

Degree: MS, Food Science and Technology, 2016, The Ohio State University

 Escherichia coli is a common bacterium found in the intestinal tract of all mammals, environment, and foods. Pathogenic E. coli cause many outbreaks, hospitalizations, and… (more)

Subjects/Keywords: Food Science; Microbiology

…12 1.2. Applied Infrared Spectroscopy in Microbiology… …in Microbiology 1.2.1 Qualitative and Quantitative Analysis of the Salmonella Genus Using… 

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APA (6th Edition):

Cook, C. N. (2016). Development of a Rapid Method for Detection and Differentiation of Escherichia coli Serotypes and Strains Using Attenuated Total Reflectance Fourier Transform Infrared Microspectroscopy. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253150

Chicago Manual of Style (16th Edition):

Cook, Crystal N. “Development of a Rapid Method for Detection and Differentiation of Escherichia coli Serotypes and Strains Using Attenuated Total Reflectance Fourier Transform Infrared Microspectroscopy.” 2016. Masters Thesis, The Ohio State University. Accessed October 21, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253150.

MLA Handbook (7th Edition):

Cook, Crystal N. “Development of a Rapid Method for Detection and Differentiation of Escherichia coli Serotypes and Strains Using Attenuated Total Reflectance Fourier Transform Infrared Microspectroscopy.” 2016. Web. 21 Oct 2019.

Vancouver:

Cook CN. Development of a Rapid Method for Detection and Differentiation of Escherichia coli Serotypes and Strains Using Attenuated Total Reflectance Fourier Transform Infrared Microspectroscopy. [Internet] [Masters thesis]. The Ohio State University; 2016. [cited 2019 Oct 21]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253150.

Council of Science Editors:

Cook CN. Development of a Rapid Method for Detection and Differentiation of Escherichia coli Serotypes and Strains Using Attenuated Total Reflectance Fourier Transform Infrared Microspectroscopy. [Masters Thesis]. The Ohio State University; 2016. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253150


University of Tennessee – Knoxville

26. Gann, Laurel Dunn. Antimicrobial Activity of Essential Oils and Their Components Against Lactic Acid Bacteria.

Degree: MS, Food Science and Technology, 2013, University of Tennessee – Knoxville

  Efficacy of plant essential oils against spoilage lactic acid bacteria was examined using two different study methods with the goal of determining minimum inhibitory… (more)

Subjects/Keywords: Essential oils; natural antimicrobials; lactic acid bacteria; food spoilage; Food Microbiology

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APA (6th Edition):

Gann, L. D. (2013). Antimicrobial Activity of Essential Oils and Their Components Against Lactic Acid Bacteria. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/2604

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

Chicago Manual of Style (16th Edition):

Gann, Laurel Dunn. “Antimicrobial Activity of Essential Oils and Their Components Against Lactic Acid Bacteria.” 2013. Thesis, University of Tennessee – Knoxville. Accessed October 21, 2019. https://trace.tennessee.edu/utk_gradthes/2604.

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

MLA Handbook (7th Edition):

Gann, Laurel Dunn. “Antimicrobial Activity of Essential Oils and Their Components Against Lactic Acid Bacteria.” 2013. Web. 21 Oct 2019.

Vancouver:

Gann LD. Antimicrobial Activity of Essential Oils and Their Components Against Lactic Acid Bacteria. [Internet] [Thesis]. University of Tennessee – Knoxville; 2013. [cited 2019 Oct 21]. Available from: https://trace.tennessee.edu/utk_gradthes/2604.

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

Council of Science Editors:

Gann LD. Antimicrobial Activity of Essential Oils and Their Components Against Lactic Acid Bacteria. [Thesis]. University of Tennessee – Knoxville; 2013. Available from: https://trace.tennessee.edu/utk_gradthes/2604

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


University of Tennessee – Knoxville

27. Gorman, Stuart Jamison. Transfer and Survival of Microorganisms to Produce from Surface Irrigation Water.

Degree: MS, Food Science and Technology, 2014, University of Tennessee – Knoxville

  Surface water irrigation sources are widely used for fruit and vegetable crop production in the United States. Surface water is inherently prone to direct… (more)

Subjects/Keywords: STEC; E. coli; irrigation; cantaloupe; melon; contamination; Food Microbiology

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APA (6th Edition):

Gorman, S. J. (2014). Transfer and Survival of Microorganisms to Produce from Surface Irrigation Water. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/2819

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

Chicago Manual of Style (16th Edition):

Gorman, Stuart Jamison. “Transfer and Survival of Microorganisms to Produce from Surface Irrigation Water.” 2014. Thesis, University of Tennessee – Knoxville. Accessed October 21, 2019. https://trace.tennessee.edu/utk_gradthes/2819.

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

MLA Handbook (7th Edition):

Gorman, Stuart Jamison. “Transfer and Survival of Microorganisms to Produce from Surface Irrigation Water.” 2014. Web. 21 Oct 2019.

Vancouver:

Gorman SJ. Transfer and Survival of Microorganisms to Produce from Surface Irrigation Water. [Internet] [Thesis]. University of Tennessee – Knoxville; 2014. [cited 2019 Oct 21]. Available from: https://trace.tennessee.edu/utk_gradthes/2819.

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

Council of Science Editors:

Gorman SJ. Transfer and Survival of Microorganisms to Produce from Surface Irrigation Water. [Thesis]. University of Tennessee – Knoxville; 2014. Available from: https://trace.tennessee.edu/utk_gradthes/2819

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


University of Tennessee – Knoxville

28. Wallis, Audra Ann. Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components.

Degree: MS, Food Science and Technology, 2013, University of Tennessee – Knoxville

  Clove bud, cinnamon bark, and thyme oil, along with their components cinnamaldehyde, cinnamic acid, eugenol, carvacrol, and thymol, are widely acknowledged to have antimicrobial… (more)

Subjects/Keywords: Spoilage Yeast; Spice Essential Oils; Salad Dressing; Food Microbiology

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APA (6th Edition):

Wallis, A. A. (2013). Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/2648

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

Chicago Manual of Style (16th Edition):

Wallis, Audra Ann. “Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components.” 2013. Thesis, University of Tennessee – Knoxville. Accessed October 21, 2019. https://trace.tennessee.edu/utk_gradthes/2648.

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

MLA Handbook (7th Edition):

Wallis, Audra Ann. “Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components.” 2013. Web. 21 Oct 2019.

Vancouver:

Wallis AA. Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components. [Internet] [Thesis]. University of Tennessee – Knoxville; 2013. [cited 2019 Oct 21]. Available from: https://trace.tennessee.edu/utk_gradthes/2648.

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

Council of Science Editors:

Wallis AA. Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components. [Thesis]. University of Tennessee – Knoxville; 2013. Available from: https://trace.tennessee.edu/utk_gradthes/2648

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


University of Tennessee – Knoxville

29. Hardy, Bridgshe. Impact of Rearing Conditions on the Microbiological Quality of Retail Poultry Meat.

Degree: MS, Food Science and Technology, 2012, University of Tennessee – Knoxville

  Poultry and poultry products are a leading source of foodborne pathogens and illnesses. The rearing conditions of poultry can be an influential factor on… (more)

Subjects/Keywords: Poultry; Salmonella; Campylobacter; Rearing conditions; Staphylococcus; Food Microbiology

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APA (6th Edition):

Hardy, B. (2012). Impact of Rearing Conditions on the Microbiological Quality of Retail Poultry Meat. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/1382

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

Chicago Manual of Style (16th Edition):

Hardy, Bridgshe. “Impact of Rearing Conditions on the Microbiological Quality of Retail Poultry Meat.” 2012. Thesis, University of Tennessee – Knoxville. Accessed October 21, 2019. https://trace.tennessee.edu/utk_gradthes/1382.

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

MLA Handbook (7th Edition):

Hardy, Bridgshe. “Impact of Rearing Conditions on the Microbiological Quality of Retail Poultry Meat.” 2012. Web. 21 Oct 2019.

Vancouver:

Hardy B. Impact of Rearing Conditions on the Microbiological Quality of Retail Poultry Meat. [Internet] [Thesis]. University of Tennessee – Knoxville; 2012. [cited 2019 Oct 21]. Available from: https://trace.tennessee.edu/utk_gradthes/1382.

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

Council of Science Editors:

Hardy B. Impact of Rearing Conditions on the Microbiological Quality of Retail Poultry Meat. [Thesis]. University of Tennessee – Knoxville; 2012. Available from: https://trace.tennessee.edu/utk_gradthes/1382

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


University of Tennessee – Knoxville

30. Zhang, Nan. A Comparison of Salmonella enterica Serovars: Are Prevalence, Virulence and Responses to Environmental Conditions Serovar or Strain Dependent?.

Degree: MS, Food Science and Technology, 2013, University of Tennessee – Knoxville

  Salmonella are considered the leading cause of foodborne illnesses with frequent outbreaks in United States. While more than 2500 serovars have been identified, Salmonella… (more)

Subjects/Keywords: gene regulation; poultry; Salmonella; stress; virulence; Food Microbiology

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APA (6th Edition):

Zhang, N. (2013). A Comparison of Salmonella enterica Serovars: Are Prevalence, Virulence and Responses to Environmental Conditions Serovar or Strain Dependent?. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/2484

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

Chicago Manual of Style (16th Edition):

Zhang, Nan. “A Comparison of Salmonella enterica Serovars: Are Prevalence, Virulence and Responses to Environmental Conditions Serovar or Strain Dependent?.” 2013. Thesis, University of Tennessee – Knoxville. Accessed October 21, 2019. https://trace.tennessee.edu/utk_gradthes/2484.

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

MLA Handbook (7th Edition):

Zhang, Nan. “A Comparison of Salmonella enterica Serovars: Are Prevalence, Virulence and Responses to Environmental Conditions Serovar or Strain Dependent?.” 2013. Web. 21 Oct 2019.

Vancouver:

Zhang N. A Comparison of Salmonella enterica Serovars: Are Prevalence, Virulence and Responses to Environmental Conditions Serovar or Strain Dependent?. [Internet] [Thesis]. University of Tennessee – Knoxville; 2013. [cited 2019 Oct 21]. Available from: https://trace.tennessee.edu/utk_gradthes/2484.

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

Council of Science Editors:

Zhang N. A Comparison of Salmonella enterica Serovars: Are Prevalence, Virulence and Responses to Environmental Conditions Serovar or Strain Dependent?. [Thesis]. University of Tennessee – Knoxville; 2013. Available from: https://trace.tennessee.edu/utk_gradthes/2484

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

[1] [2]

.