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Level: masters  University: Kansas State University

You searched for subject:( family food environment). Showing records 1 – 30 of 380 total matches.

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1. Landess, Mark W. Examining the role of food bank knowledge, healthy food behaviors, and depression on family food insufficiencies.

Degree: MS, School of Family Studies and Human Services, 2013, Kansas State University

 The Food Sufficiency Status Model is a conceptual model that was devised to help explain why some individuals are at an increased risk of becoming… (more)

Subjects/Keywords: Family Food Insufficiencies; Food Bank Knowledge; Food Insecurity; Depression; Healthy Food Behaviors; Food Insufficiencies; Food Science (0359); Individual & Family Studies (0628); Mental Health (0347)

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APA (6th Edition):

Landess, M. W. (2013). Examining the role of food bank knowledge, healthy food behaviors, and depression on family food insufficiencies. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/16300

Chicago Manual of Style (16th Edition):

Landess, Mark W. “Examining the role of food bank knowledge, healthy food behaviors, and depression on family food insufficiencies.” 2013. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/16300.

MLA Handbook (7th Edition):

Landess, Mark W. “Examining the role of food bank knowledge, healthy food behaviors, and depression on family food insufficiencies.” 2013. Web. 07 Dec 2019.

Vancouver:

Landess MW. Examining the role of food bank knowledge, healthy food behaviors, and depression on family food insufficiencies. [Internet] [Masters thesis]. Kansas State University; 2013. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/16300.

Council of Science Editors:

Landess MW. Examining the role of food bank knowledge, healthy food behaviors, and depression on family food insufficiencies. [Masters Thesis]. Kansas State University; 2013. Available from: http://hdl.handle.net/2097/16300

2. Rattin, Gabriela Eyng. Effect of genotype and environment on hard wheat water absorption tolerance.

Degree: MS, Department of Grain Science and Industry, 2011, Kansas State University

 Water absorption tolerance is an important parameter in commercial bread production. Hard winter wheat (HWW) flours have shown different water absorption tolerance behaviors in routine… (more)

Subjects/Keywords: Water absorption tolerance; Hard winter wheat; Environment; Genotype; Mixograph; Food Science (0359)

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APA (6th Edition):

Rattin, G. E. (2011). Effect of genotype and environment on hard wheat water absorption tolerance. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/8538

Chicago Manual of Style (16th Edition):

Rattin, Gabriela Eyng. “Effect of genotype and environment on hard wheat water absorption tolerance.” 2011. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/8538.

MLA Handbook (7th Edition):

Rattin, Gabriela Eyng. “Effect of genotype and environment on hard wheat water absorption tolerance.” 2011. Web. 07 Dec 2019.

Vancouver:

Rattin GE. Effect of genotype and environment on hard wheat water absorption tolerance. [Internet] [Masters thesis]. Kansas State University; 2011. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/8538.

Council of Science Editors:

Rattin GE. Effect of genotype and environment on hard wheat water absorption tolerance. [Masters Thesis]. Kansas State University; 2011. Available from: http://hdl.handle.net/2097/8538

3. Christiansen, Alexandra R. Nutritional, sensory, and quality attributes of heritage bred chicken and commercial broiler meat.

Degree: MS, Department of Food Science, 2013, Kansas State University

 Animal production factors can affect nutritional composition and quality of poultry meat. Quality attributes and fatty acid composition were evaluated on breast and thigh meat… (more)

Subjects/Keywords: Environment; Production systems; Meat quality; Sensory; Poultry; Nutrition; Agriculture, General (0473); Animal Sciences (0475); Food Science (0359)

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APA (6th Edition):

Christiansen, A. R. (2013). Nutritional, sensory, and quality attributes of heritage bred chicken and commercial broiler meat. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/16284

Chicago Manual of Style (16th Edition):

Christiansen, Alexandra R. “Nutritional, sensory, and quality attributes of heritage bred chicken and commercial broiler meat.” 2013. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/16284.

MLA Handbook (7th Edition):

Christiansen, Alexandra R. “Nutritional, sensory, and quality attributes of heritage bred chicken and commercial broiler meat.” 2013. Web. 07 Dec 2019.

Vancouver:

Christiansen AR. Nutritional, sensory, and quality attributes of heritage bred chicken and commercial broiler meat. [Internet] [Masters thesis]. Kansas State University; 2013. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/16284.

Council of Science Editors:

Christiansen AR. Nutritional, sensory, and quality attributes of heritage bred chicken and commercial broiler meat. [Masters Thesis]. Kansas State University; 2013. Available from: http://hdl.handle.net/2097/16284

4. Janzen, Jessica F. Parent and teacher involvement: children with emotional and behavioral disorders.

Degree: MS, Department of Family Studies and Human Services, 2014, Kansas State University

 The reciprocal interaction between children and their environment can affect their development. Certain environmental interactions such as problematic parent-child relationships or peer rejection in school… (more)

Subjects/Keywords: Emotional and behavioral disorders; Parent involvement; Teacher involvement; Children; School; Environment; Individual & Family Studies (0628); Special Education (0529)

…the family environment and parenting behaviors, are particularly related to children’s… …interactions occur in the students’ immediate environment. Because the development of externalizing… …be utilized to create positive impacts in a child’s environment (Armstrong… …2001; Wagner et al., 11 2005). These children are also likely to experience family… …experience frequent and simultaneous family life events such as moving, parent divorce or… 

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APA (6th Edition):

Janzen, J. F. (2014). Parent and teacher involvement: children with emotional and behavioral disorders. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/17602

Chicago Manual of Style (16th Edition):

Janzen, Jessica F. “Parent and teacher involvement: children with emotional and behavioral disorders.” 2014. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/17602.

MLA Handbook (7th Edition):

Janzen, Jessica F. “Parent and teacher involvement: children with emotional and behavioral disorders.” 2014. Web. 07 Dec 2019.

Vancouver:

Janzen JF. Parent and teacher involvement: children with emotional and behavioral disorders. [Internet] [Masters thesis]. Kansas State University; 2014. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/17602.

Council of Science Editors:

Janzen JF. Parent and teacher involvement: children with emotional and behavioral disorders. [Masters Thesis]. Kansas State University; 2014. Available from: http://hdl.handle.net/2097/17602

5. Compeau, Elizabeth. Supplier assessment: a commitment to food safety.

Degree: MS, Department of Food Science, 2013, Kansas State University

 In the development of a hypothetical new food product (Beta Buzz) a company must have a thorough understanding of the associated food safety risks, and… (more)

Subjects/Keywords: Food safety audit; GFSI; Food Science (0359)

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APA (6th Edition):

Compeau, E. (2013). Supplier assessment: a commitment to food safety. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/16243

Chicago Manual of Style (16th Edition):

Compeau, Elizabeth. “Supplier assessment: a commitment to food safety.” 2013. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/16243.

MLA Handbook (7th Edition):

Compeau, Elizabeth. “Supplier assessment: a commitment to food safety.” 2013. Web. 07 Dec 2019.

Vancouver:

Compeau E. Supplier assessment: a commitment to food safety. [Internet] [Masters thesis]. Kansas State University; 2013. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/16243.

Council of Science Editors:

Compeau E. Supplier assessment: a commitment to food safety. [Masters Thesis]. Kansas State University; 2013. Available from: http://hdl.handle.net/2097/16243


Kansas State University

6. Broeckelman, Jonathan. Grain sorghum response to water supply and environment.

Degree: MS, Department of Agronomy, 2016, Kansas State University

 Sorghum [Sorghum bicolor (L.) Moench] has greater drought resilience than many other crops, producing food in the most stressful environments. Sorghum is a reasonable crop… (more)

Subjects/Keywords: Sorghum; Response; Environment; Yield components

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APA (6th Edition):

Broeckelman, J. (2016). Grain sorghum response to water supply and environment. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/32666

Chicago Manual of Style (16th Edition):

Broeckelman, Jonathan. “Grain sorghum response to water supply and environment.” 2016. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/32666.

MLA Handbook (7th Edition):

Broeckelman, Jonathan. “Grain sorghum response to water supply and environment.” 2016. Web. 07 Dec 2019.

Vancouver:

Broeckelman J. Grain sorghum response to water supply and environment. [Internet] [Masters thesis]. Kansas State University; 2016. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/32666.

Council of Science Editors:

Broeckelman J. Grain sorghum response to water supply and environment. [Masters Thesis]. Kansas State University; 2016. Available from: http://hdl.handle.net/2097/32666

7. Miller, Michael J. Food availability in the heartland: effects of neighborhood race and income composition.

Degree: MA, Department of Sociology, Anthropology, and Social Work, 2012, Kansas State University

 Despite ideals of justice and equality, certain segments of the U.S. population are denied the rights and privileges available to the more affluent. This thesis… (more)

Subjects/Keywords: Food desert; Food insecurity; Urban segregation; Healthy food; Class segregation; Race segregation; Sociology (0626)

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APA (6th Edition):

Miller, M. J. (2012). Food availability in the heartland: effects of neighborhood race and income composition. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/15115

Chicago Manual of Style (16th Edition):

Miller, Michael J. “Food availability in the heartland: effects of neighborhood race and income composition.” 2012. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/15115.

MLA Handbook (7th Edition):

Miller, Michael J. “Food availability in the heartland: effects of neighborhood race and income composition.” 2012. Web. 07 Dec 2019.

Vancouver:

Miller MJ. Food availability in the heartland: effects of neighborhood race and income composition. [Internet] [Masters thesis]. Kansas State University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/15115.

Council of Science Editors:

Miller MJ. Food availability in the heartland: effects of neighborhood race and income composition. [Masters Thesis]. Kansas State University; 2012. Available from: http://hdl.handle.net/2097/15115

8. Grisamore, Amber A. Food recall attitudes and behaviors of school foodservice directors.

Degree: MS, Department of Hospitality Management and Dietetics, 2013, Kansas State University

 The purpose of this study was to explore United States school foodservice directors’ attitudes about food recalls and to determine recall practices in school foodservice… (more)

Subjects/Keywords: Food recalls; Food safety; School foodservice; Food safety attitudes; Home Economics (0386); Management (0454)

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APA (6th Edition):

Grisamore, A. A. (2013). Food recall attitudes and behaviors of school foodservice directors. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/16223

Chicago Manual of Style (16th Edition):

Grisamore, Amber A. “Food recall attitudes and behaviors of school foodservice directors.” 2013. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/16223.

MLA Handbook (7th Edition):

Grisamore, Amber A. “Food recall attitudes and behaviors of school foodservice directors.” 2013. Web. 07 Dec 2019.

Vancouver:

Grisamore AA. Food recall attitudes and behaviors of school foodservice directors. [Internet] [Masters thesis]. Kansas State University; 2013. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/16223.

Council of Science Editors:

Grisamore AA. Food recall attitudes and behaviors of school foodservice directors. [Masters Thesis]. Kansas State University; 2013. Available from: http://hdl.handle.net/2097/16223


Kansas State University

9. Praegitzer, Sara Marie. Acrylamide formation and mitigation in processed potato products.

Degree: MS, Food Science Institute, 2011, Kansas State University

 Acrylamide is a naturally occurring compound that is formed during the Maillard reaction. The International Agency for Research on Cancer has classified acrylamide as a… (more)

Subjects/Keywords: Acrylamide; Potato; Food Science (0359)

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APA (6th Edition):

Praegitzer, S. M. (2011). Acrylamide formation and mitigation in processed potato products. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/12035

Chicago Manual of Style (16th Edition):

Praegitzer, Sara Marie. “Acrylamide formation and mitigation in processed potato products.” 2011. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/12035.

MLA Handbook (7th Edition):

Praegitzer, Sara Marie. “Acrylamide formation and mitigation in processed potato products.” 2011. Web. 07 Dec 2019.

Vancouver:

Praegitzer SM. Acrylamide formation and mitigation in processed potato products. [Internet] [Masters thesis]. Kansas State University; 2011. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/12035.

Council of Science Editors:

Praegitzer SM. Acrylamide formation and mitigation in processed potato products. [Masters Thesis]. Kansas State University; 2011. Available from: http://hdl.handle.net/2097/12035

10. Krusemark, Kathryn S. Decision-making applications in food safety and food defense.

Degree: MS, Food Science Institute, Diagnostic Medicine Pathobiology, 2009, Kansas State University

 The Department of Homeland Security recognizes the Agriculture and Food Sector as a Critical Infrastructure and Key Resource—critical to the health and wealth of the… (more)

Subjects/Keywords: Food safety; Food defense; Decision-making; Homeland Security; Food and Agriculture; Agriculture, Food Science and Technology (0359)

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APA (6th Edition):

Krusemark, K. S. (2009). Decision-making applications in food safety and food defense. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/2294

Chicago Manual of Style (16th Edition):

Krusemark, Kathryn S. “Decision-making applications in food safety and food defense.” 2009. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/2294.

MLA Handbook (7th Edition):

Krusemark, Kathryn S. “Decision-making applications in food safety and food defense.” 2009. Web. 07 Dec 2019.

Vancouver:

Krusemark KS. Decision-making applications in food safety and food defense. [Internet] [Masters thesis]. Kansas State University; 2009. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/2294.

Council of Science Editors:

Krusemark KS. Decision-making applications in food safety and food defense. [Masters Thesis]. Kansas State University; 2009. Available from: http://hdl.handle.net/2097/2294


Kansas State University

11. Milke, Donka Todorova. Characterization of the growth/survival of Francisella tularensis in selected food matrices.

Degree: MS, Food Science Institute, 2014, Kansas State University

 Francisella tularensis is a Gram-negative bacterium that can cause tularemia in humans. The disease can be acquired through several routes, one of which is the… (more)

Subjects/Keywords: Francisella; Select agent; Food

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APA (6th Edition):

Milke, D. T. (2014). Characterization of the growth/survival of Francisella tularensis in selected food matrices. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/32815

Chicago Manual of Style (16th Edition):

Milke, Donka Todorova. “Characterization of the growth/survival of Francisella tularensis in selected food matrices.” 2014. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/32815.

MLA Handbook (7th Edition):

Milke, Donka Todorova. “Characterization of the growth/survival of Francisella tularensis in selected food matrices.” 2014. Web. 07 Dec 2019.

Vancouver:

Milke DT. Characterization of the growth/survival of Francisella tularensis in selected food matrices. [Internet] [Masters thesis]. Kansas State University; 2014. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/32815.

Council of Science Editors:

Milke DT. Characterization of the growth/survival of Francisella tularensis in selected food matrices. [Masters Thesis]. Kansas State University; 2014. Available from: http://hdl.handle.net/2097/32815


Kansas State University

12. Terry, Taylor Lauren. Food handling behaviors of consumers when grilling poultry.

Degree: MS, Department of Food, Nutrition, Dietetics and Health, 2017, Kansas State University

 Research has shown that many consumers do not use the proper food safety practices when cooking in the home. Although many studies have been conducted… (more)

Subjects/Keywords: Food; Poultry; Grilling; Safe; Consumers

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APA (6th Edition):

Terry, T. L. (2017). Food handling behaviors of consumers when grilling poultry. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/38267

Chicago Manual of Style (16th Edition):

Terry, Taylor Lauren. “Food handling behaviors of consumers when grilling poultry.” 2017. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/38267.

MLA Handbook (7th Edition):

Terry, Taylor Lauren. “Food handling behaviors of consumers when grilling poultry.” 2017. Web. 07 Dec 2019.

Vancouver:

Terry TL. Food handling behaviors of consumers when grilling poultry. [Internet] [Masters thesis]. Kansas State University; 2017. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/38267.

Council of Science Editors:

Terry TL. Food handling behaviors of consumers when grilling poultry. [Masters Thesis]. Kansas State University; 2017. Available from: http://hdl.handle.net/2097/38267


Kansas State University

13. Gutierrez, Moises Maldonado. Ethanol production from cereal food waste: an enriched carbohydrate source.

Degree: MS, Department of Chemical Engineering, 2019, Kansas State University

 Our planet is facing several environmental problems including air and water pollution, and global climate change. With all these problems to deal with, the natural… (more)

Subjects/Keywords: Food waste; Ethanol; Renewable fuel

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APA (6th Edition):

Gutierrez, M. M. (2019). Ethanol production from cereal food waste: an enriched carbohydrate source. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/39733

Chicago Manual of Style (16th Edition):

Gutierrez, Moises Maldonado. “Ethanol production from cereal food waste: an enriched carbohydrate source.” 2019. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/39733.

MLA Handbook (7th Edition):

Gutierrez, Moises Maldonado. “Ethanol production from cereal food waste: an enriched carbohydrate source.” 2019. Web. 07 Dec 2019.

Vancouver:

Gutierrez MM. Ethanol production from cereal food waste: an enriched carbohydrate source. [Internet] [Masters thesis]. Kansas State University; 2019. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/39733.

Council of Science Editors:

Gutierrez MM. Ethanol production from cereal food waste: an enriched carbohydrate source. [Masters Thesis]. Kansas State University; 2019. Available from: http://hdl.handle.net/2097/39733


Kansas State University

14. Artavia-Rojas, Kenny Joel. Determination of soft skills expected for professionals in the urban food system industry.

Degree: MS, Department of Horticulture and Natural Resources, 2019, Kansas State University

 The importance of soft skills in professional and life success is not a new concept but there is a growing awareness of these non-cognitive skills… (more)

Subjects/Keywords: Urban Food Systems; Soft Skills

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APA (6th Edition):

Artavia-Rojas, K. J. (2019). Determination of soft skills expected for professionals in the urban food system industry. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/40071

Chicago Manual of Style (16th Edition):

Artavia-Rojas, Kenny Joel. “Determination of soft skills expected for professionals in the urban food system industry.” 2019. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/40071.

MLA Handbook (7th Edition):

Artavia-Rojas, Kenny Joel. “Determination of soft skills expected for professionals in the urban food system industry.” 2019. Web. 07 Dec 2019.

Vancouver:

Artavia-Rojas KJ. Determination of soft skills expected for professionals in the urban food system industry. [Internet] [Masters thesis]. Kansas State University; 2019. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/40071.

Council of Science Editors:

Artavia-Rojas KJ. Determination of soft skills expected for professionals in the urban food system industry. [Masters Thesis]. Kansas State University; 2019. Available from: http://hdl.handle.net/2097/40071

15. Goddard, Kathryn. Principles of research and development: a handbook for teaching basic concepts in new product development.

Degree: MS, Food Science - Animal Sciences & Industry, 2012, Kansas State University

Food product development involves more than just creating the perfect recipe. Representatives from marketing, procurement, research and development, safety, and quality all work together to… (more)

Subjects/Keywords: Product Development; Additives; Labeling; Food; Nutrition; Food Science (0359)

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APA (6th Edition):

Goddard, K. (2012). Principles of research and development: a handbook for teaching basic concepts in new product development. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/15079

Chicago Manual of Style (16th Edition):

Goddard, Kathryn. “Principles of research and development: a handbook for teaching basic concepts in new product development.” 2012. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/15079.

MLA Handbook (7th Edition):

Goddard, Kathryn. “Principles of research and development: a handbook for teaching basic concepts in new product development.” 2012. Web. 07 Dec 2019.

Vancouver:

Goddard K. Principles of research and development: a handbook for teaching basic concepts in new product development. [Internet] [Masters thesis]. Kansas State University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/15079.

Council of Science Editors:

Goddard K. Principles of research and development: a handbook for teaching basic concepts in new product development. [Masters Thesis]. Kansas State University; 2012. Available from: http://hdl.handle.net/2097/15079


Kansas State University

16. Zhou, Tiya. Residence time and survival studies for Enterococcus faecium as a surrogate for Salmonella during preconditioning and extrusion processing of dry expanded pet food.

Degree: MS, Food Science, 2016, Kansas State University

 Validation studies on process equipment are an important step for effective pathogenic control during dry expanded pet food manufacturing. The preconditioner is used to hydrate,… (more)

Subjects/Keywords: Pet food; Extrusion; Preconditioning; Salmonella; Enterococcus faecium; Food safety

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APA (6th Edition):

Zhou, T. (2016). Residence time and survival studies for Enterococcus faecium as a surrogate for Salmonella during preconditioning and extrusion processing of dry expanded pet food. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/32905

Chicago Manual of Style (16th Edition):

Zhou, Tiya. “Residence time and survival studies for Enterococcus faecium as a surrogate for Salmonella during preconditioning and extrusion processing of dry expanded pet food.” 2016. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/32905.

MLA Handbook (7th Edition):

Zhou, Tiya. “Residence time and survival studies for Enterococcus faecium as a surrogate for Salmonella during preconditioning and extrusion processing of dry expanded pet food.” 2016. Web. 07 Dec 2019.

Vancouver:

Zhou T. Residence time and survival studies for Enterococcus faecium as a surrogate for Salmonella during preconditioning and extrusion processing of dry expanded pet food. [Internet] [Masters thesis]. Kansas State University; 2016. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/32905.

Council of Science Editors:

Zhou T. Residence time and survival studies for Enterococcus faecium as a surrogate for Salmonella during preconditioning and extrusion processing of dry expanded pet food. [Masters Thesis]. Kansas State University; 2016. Available from: http://hdl.handle.net/2097/32905


Kansas State University

17. Smieja, Erin Marie. Impact of the proposed changes to nutrition fact panel on consumer perception.

Degree: MS, Department of Food Science, 2018, Kansas State University

 Background: The US Food and Drug Administration proposed various updates to the nutrition fact panel, which included change to font, type size, addition of nutrients,… (more)

Subjects/Keywords: Nutrition labeling; Nutrition policy; Consumer behavior; Food consumption; Food label use

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APA (6th Edition):

Smieja, E. M. (2018). Impact of the proposed changes to nutrition fact panel on consumer perception. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/38775

Chicago Manual of Style (16th Edition):

Smieja, Erin Marie. “Impact of the proposed changes to nutrition fact panel on consumer perception.” 2018. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/38775.

MLA Handbook (7th Edition):

Smieja, Erin Marie. “Impact of the proposed changes to nutrition fact panel on consumer perception.” 2018. Web. 07 Dec 2019.

Vancouver:

Smieja EM. Impact of the proposed changes to nutrition fact panel on consumer perception. [Internet] [Masters thesis]. Kansas State University; 2018. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/38775.

Council of Science Editors:

Smieja EM. Impact of the proposed changes to nutrition fact panel on consumer perception. [Masters Thesis]. Kansas State University; 2018. Available from: http://hdl.handle.net/2097/38775


Kansas State University

18. Clem, Barbara. Practical application study for food safety risk mitigation in a nut processing facility.

Degree: Master of Agribusiness, Department of Agricultural Economics, 2018, Kansas State University

Food processing facilities are faced with many challenges in ensuring that the food supply is safe for consumption. Listeria monocytogenes is a food pathogen that… (more)

Subjects/Keywords: Listeria; Food safety; Food processing; Bacteria; Pathogen; Cost

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APA (6th Edition):

Clem, B. (2018). Practical application study for food safety risk mitigation in a nut processing facility. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/39143

Chicago Manual of Style (16th Edition):

Clem, Barbara. “Practical application study for food safety risk mitigation in a nut processing facility.” 2018. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/39143.

MLA Handbook (7th Edition):

Clem, Barbara. “Practical application study for food safety risk mitigation in a nut processing facility.” 2018. Web. 07 Dec 2019.

Vancouver:

Clem B. Practical application study for food safety risk mitigation in a nut processing facility. [Internet] [Masters thesis]. Kansas State University; 2018. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/39143.

Council of Science Editors:

Clem B. Practical application study for food safety risk mitigation in a nut processing facility. [Masters Thesis]. Kansas State University; 2018. Available from: http://hdl.handle.net/2097/39143


Kansas State University

19. Stokes, Staci Ann. Deception in environmental advertising: consumers’ reactions to greenwashing.

Degree: MS, Department of Journalism and Mass Communications, 2009, Kansas State University

 The present research explored whether consumer reactions to a deceptive environmental ad differs from consumers’ reactions towards a similar true green ad. The deceptive ad… (more)

Subjects/Keywords: Greenwashing; advertising; Environment; green; Journalism (0391)

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APA (6th Edition):

Stokes, S. A. (2009). Deception in environmental advertising: consumers’ reactions to greenwashing. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/1462

Chicago Manual of Style (16th Edition):

Stokes, Staci Ann. “Deception in environmental advertising: consumers’ reactions to greenwashing.” 2009. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/1462.

MLA Handbook (7th Edition):

Stokes, Staci Ann. “Deception in environmental advertising: consumers’ reactions to greenwashing.” 2009. Web. 07 Dec 2019.

Vancouver:

Stokes SA. Deception in environmental advertising: consumers’ reactions to greenwashing. [Internet] [Masters thesis]. Kansas State University; 2009. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/1462.

Council of Science Editors:

Stokes SA. Deception in environmental advertising: consumers’ reactions to greenwashing. [Masters Thesis]. Kansas State University; 2009. Available from: http://hdl.handle.net/2097/1462

20. Dunn, Jennifer. The effect of spices on carboxymethyllyinse levels in biscuits.

Degree: MS, Food Science Institute, 2012, Kansas State University

 Carboxymethyllysine (CML) and other advanced glycation end products (AGEs) have been shown to affect diseases such as diabetes, cancer, and Alzheimer’s by inducing oxidative stress,… (more)

Subjects/Keywords: Maillard browning, spices, food chemistry, AGEs; Spices; Food chemistry; AGEs; Agriculture, General (0473); Chemistry, Agricultural (0749); Food Science (0359)

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APA (6th Edition):

Dunn, J. (2012). The effect of spices on carboxymethyllyinse levels in biscuits. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/15062

Chicago Manual of Style (16th Edition):

Dunn, Jennifer. “The effect of spices on carboxymethyllyinse levels in biscuits.” 2012. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/15062.

MLA Handbook (7th Edition):

Dunn, Jennifer. “The effect of spices on carboxymethyllyinse levels in biscuits.” 2012. Web. 07 Dec 2019.

Vancouver:

Dunn J. The effect of spices on carboxymethyllyinse levels in biscuits. [Internet] [Masters thesis]. Kansas State University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/15062.

Council of Science Editors:

Dunn J. The effect of spices on carboxymethyllyinse levels in biscuits. [Masters Thesis]. Kansas State University; 2012. Available from: http://hdl.handle.net/2097/15062


Kansas State University

21. Kataoka, Ai. Growth of Listeria monocytogenes in thawed frozen foods.

Degree: MS, Food Science Institute  – Animal Science & Industry, 2011, Kansas State University

 In February 2008, the FDA released a draft Compliance Policy Guide (CPG) on Listeria monocytogenes and proposed that ready-to-eat (RTE) foods that do not support… (more)

Subjects/Keywords: Listeria monocytogenes; Modeling; Frozen food; Ready-to-eat food; Frozen and thawing; Food Science (0359); Microbiology (0410)

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APA (6th Edition):

Kataoka, A. (2011). Growth of Listeria monocytogenes in thawed frozen foods. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/8857

Chicago Manual of Style (16th Edition):

Kataoka, Ai. “Growth of Listeria monocytogenes in thawed frozen foods.” 2011. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/8857.

MLA Handbook (7th Edition):

Kataoka, Ai. “Growth of Listeria monocytogenes in thawed frozen foods.” 2011. Web. 07 Dec 2019.

Vancouver:

Kataoka A. Growth of Listeria monocytogenes in thawed frozen foods. [Internet] [Masters thesis]. Kansas State University; 2011. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/8857.

Council of Science Editors:

Kataoka A. Growth of Listeria monocytogenes in thawed frozen foods. [Masters Thesis]. Kansas State University; 2011. Available from: http://hdl.handle.net/2097/8857

22. Mancini, Roberto. Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event.

Degree: MS, Department: Diagnostic Medicine/Pathobiology, 2012, Kansas State University

 Folklorama in Winnipeg, Manitoba, Canada is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment.… (more)

Subjects/Keywords: Folklorama; Hands-on food safety training; Critical control points; Temporary food service event; Food Science (0359)

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APA (6th Edition):

Mancini, R. (2012). Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/13451

Chicago Manual of Style (16th Edition):

Mancini, Roberto. “Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event.” 2012. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/13451.

MLA Handbook (7th Edition):

Mancini, Roberto. “Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event.” 2012. Web. 07 Dec 2019.

Vancouver:

Mancini R. Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event. [Internet] [Masters thesis]. Kansas State University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/13451.

Council of Science Editors:

Mancini R. Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event. [Masters Thesis]. Kansas State University; 2012. Available from: http://hdl.handle.net/2097/13451

23. Smith, Janet. Campylobacter, chicken, and the regulatory performance standard.

Degree: MS, Food Science, 2013, Kansas State University

 Campylobacter is recognized as a leading cause of bacterial gastroenteritis. In the United States, Campylobacter causes an estimated 600,000 illnesses and 55 deaths each year… (more)

Subjects/Keywords: Campylobacter; Performance standard; Chicken; Food Science (0359)

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APA (6th Edition):

Smith, J. (2013). Campylobacter, chicken, and the regulatory performance standard. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/15559

Chicago Manual of Style (16th Edition):

Smith, Janet. “Campylobacter, chicken, and the regulatory performance standard.” 2013. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/15559.

MLA Handbook (7th Edition):

Smith, Janet. “Campylobacter, chicken, and the regulatory performance standard.” 2013. Web. 07 Dec 2019.

Vancouver:

Smith J. Campylobacter, chicken, and the regulatory performance standard. [Internet] [Masters thesis]. Kansas State University; 2013. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/15559.

Council of Science Editors:

Smith J. Campylobacter, chicken, and the regulatory performance standard. [Masters Thesis]. Kansas State University; 2013. Available from: http://hdl.handle.net/2097/15559

24. Nimkar, Manasi. IInhibition of heterocyclic amines in beef patties by spices.

Degree: MS, Department of Food Science, 2013, Kansas State University

 Heterocyclic amines (HCAs) formed during cooking of meats at high temperatures are suspected cancer causing compounds and efforts have been made to reduce their levels.… (more)

Subjects/Keywords: Inhibition of heterocyclic amines; Food Science (0359)

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APA (6th Edition):

Nimkar, M. (2013). IInhibition of heterocyclic amines in beef patties by spices. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/16273

Chicago Manual of Style (16th Edition):

Nimkar, Manasi. “IInhibition of heterocyclic amines in beef patties by spices.” 2013. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/16273.

MLA Handbook (7th Edition):

Nimkar, Manasi. “IInhibition of heterocyclic amines in beef patties by spices.” 2013. Web. 07 Dec 2019.

Vancouver:

Nimkar M. IInhibition of heterocyclic amines in beef patties by spices. [Internet] [Masters thesis]. Kansas State University; 2013. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/16273.

Council of Science Editors:

Nimkar M. IInhibition of heterocyclic amines in beef patties by spices. [Masters Thesis]. Kansas State University; 2013. Available from: http://hdl.handle.net/2097/16273

25. Buckley, Elyse. Factors in hard winter wheat affecting water absorption tolerance.

Degree: MS, Department of Grain Science, 2013, Kansas State University

 Hard winter wheat flour is predominantly used for bread production. Optimal dough handling properties are critical in commercial bread production. Variation in flour water absorption… (more)

Subjects/Keywords: Wheat; Water absorption; Food Science (0359)

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APA (6th Edition):

Buckley, E. (2013). Factors in hard winter wheat affecting water absorption tolerance. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/16464

Chicago Manual of Style (16th Edition):

Buckley, Elyse. “Factors in hard winter wheat affecting water absorption tolerance.” 2013. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/16464.

MLA Handbook (7th Edition):

Buckley, Elyse. “Factors in hard winter wheat affecting water absorption tolerance.” 2013. Web. 07 Dec 2019.

Vancouver:

Buckley E. Factors in hard winter wheat affecting water absorption tolerance. [Internet] [Masters thesis]. Kansas State University; 2013. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/16464.

Council of Science Editors:

Buckley E. Factors in hard winter wheat affecting water absorption tolerance. [Masters Thesis]. Kansas State University; 2013. Available from: http://hdl.handle.net/2097/16464


Kansas State University

26. Boone, Leslie. The effects of non-nutritive sweeteners in Florence’s Homestyle Cha-Cha.

Degree: MS, Department: Food Science, 2009, Kansas State University

 Non-nutritive sweeteners are alternative sweeteners that provide the taste of sweetness without a caloric contribution. In this Florence’s HomeStyle Cha-Cha study, aspartame, acesulfame K, sodium… (more)

Subjects/Keywords: Processing; Non-nutritive sweetners; Food Science (0359)

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APA (6th Edition):

Boone, L. (2009). The effects of non-nutritive sweeteners in Florence’s Homestyle Cha-Cha. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11974

Chicago Manual of Style (16th Edition):

Boone, Leslie. “The effects of non-nutritive sweeteners in Florence’s Homestyle Cha-Cha.” 2009. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/11974.

MLA Handbook (7th Edition):

Boone, Leslie. “The effects of non-nutritive sweeteners in Florence’s Homestyle Cha-Cha.” 2009. Web. 07 Dec 2019.

Vancouver:

Boone L. The effects of non-nutritive sweeteners in Florence’s Homestyle Cha-Cha. [Internet] [Masters thesis]. Kansas State University; 2009. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/11974.

Council of Science Editors:

Boone L. The effects of non-nutritive sweeteners in Florence’s Homestyle Cha-Cha. [Masters Thesis]. Kansas State University; 2009. Available from: http://hdl.handle.net/2097/11974

27. Hawley, Charles William. Broke at the buffet: food insecurity in America.

Degree: MA, Department of Sociology, Anthropology, and Social Work, 2009, Kansas State University

 It is the intention of this thesis to come to a better understanding of the factors that lead to food insecurity, a concept for understanding… (more)

Subjects/Keywords: Food Security; Sociology; Sociology, General (0626)

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APA (6th Edition):

Hawley, C. W. (2009). Broke at the buffet: food insecurity in America. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/1676

Chicago Manual of Style (16th Edition):

Hawley, Charles William. “Broke at the buffet: food insecurity in America.” 2009. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/1676.

MLA Handbook (7th Edition):

Hawley, Charles William. “Broke at the buffet: food insecurity in America.” 2009. Web. 07 Dec 2019.

Vancouver:

Hawley CW. Broke at the buffet: food insecurity in America. [Internet] [Masters thesis]. Kansas State University; 2009. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/1676.

Council of Science Editors:

Hawley CW. Broke at the buffet: food insecurity in America. [Masters Thesis]. Kansas State University; 2009. Available from: http://hdl.handle.net/2097/1676


Kansas State University

28. Abdel Karim, Pia. High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables.

Degree: MS, Food Science Institute, 2011, Kansas State University

 Consumers demand for high quality, natural and fresh tasting food, free from preservatives and additives, with a clean label and an extended shelf life has… (more)

Subjects/Keywords: High pressure processing; Food Science (0359)

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APA (6th Edition):

Abdel Karim, P. (2011). High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/9958

Chicago Manual of Style (16th Edition):

Abdel Karim, Pia. “High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables.” 2011. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/9958.

MLA Handbook (7th Edition):

Abdel Karim, Pia. “High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables.” 2011. Web. 07 Dec 2019.

Vancouver:

Abdel Karim P. High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables. [Internet] [Masters thesis]. Kansas State University; 2011. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/9958.

Council of Science Editors:

Abdel Karim P. High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables. [Masters Thesis]. Kansas State University; 2011. Available from: http://hdl.handle.net/2097/9958

29. Iva, Florin I. New processing alternatives for production of low fat and ash sorghum flour.

Degree: MS, Department of Grain Science and Industry, 2012, Kansas State University

 Sorghum grain is underutilized in the United States. Most sorghum flour available in the market place is whole grain flour with inferior stability and baking… (more)

Subjects/Keywords: Sorghum; Milling; Flour; Food Science (0359)

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APA (6th Edition):

Iva, F. I. (2012). New processing alternatives for production of low fat and ash sorghum flour. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/14863

Chicago Manual of Style (16th Edition):

Iva, Florin I. “New processing alternatives for production of low fat and ash sorghum flour.” 2012. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/14863.

MLA Handbook (7th Edition):

Iva, Florin I. “New processing alternatives for production of low fat and ash sorghum flour.” 2012. Web. 07 Dec 2019.

Vancouver:

Iva FI. New processing alternatives for production of low fat and ash sorghum flour. [Internet] [Masters thesis]. Kansas State University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/14863.

Council of Science Editors:

Iva FI. New processing alternatives for production of low fat and ash sorghum flour. [Masters Thesis]. Kansas State University; 2012. Available from: http://hdl.handle.net/2097/14863

30. Magnuson, Shelby M. Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time.

Degree: MS, Food Science Institute - Human Nutrition, 2015, Kansas State University

 Pecan [Carya illinoinensis(Wangenh.) K. Koch] is a native North American nut tree that has progressed into a significant agricultural crop. Flavor characteristics were evaluated for… (more)

Subjects/Keywords: Sensory; Descriptive analysis; Pecan; Food Science (0359)

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APA (6th Edition):

Magnuson, S. M. (2015). Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/20104

Chicago Manual of Style (16th Edition):

Magnuson, Shelby M. “Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time.” 2015. Masters Thesis, Kansas State University. Accessed December 07, 2019. http://hdl.handle.net/2097/20104.

MLA Handbook (7th Edition):

Magnuson, Shelby M. “Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time.” 2015. Web. 07 Dec 2019.

Vancouver:

Magnuson SM. Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time. [Internet] [Masters thesis]. Kansas State University; 2015. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/2097/20104.

Council of Science Editors:

Magnuson SM. Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time. [Masters Thesis]. Kansas State University; 2015. Available from: http://hdl.handle.net/2097/20104

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