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University: The Ohio State University

You searched for subject:( family food environment). Showing records 1 – 30 of 754 total matches.

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The Ohio State University

1. Lan, Yiting State. Investigating how the number of nutrition content claims on the front of packages influences consumers.

Degree: MS, Human Ecology: Family Resource Management, 2017, The Ohio State University

 Facing hundreds of food choices and tons of information, time-constrained consumers always spend time and efforts to search information and seek the greatest-value option (McCall… (more)

Subjects/Keywords: Food Science; Individual and Family Studies; consumer, food label, health claim

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APA (6th Edition):

Lan, Y. S. (2017). Investigating how the number of nutrition content claims on the front of packages influences consumers. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1492719332912159

Chicago Manual of Style (16th Edition):

Lan, Yiting State. “Investigating how the number of nutrition content claims on the front of packages influences consumers.” 2017. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1492719332912159.

MLA Handbook (7th Edition):

Lan, Yiting State. “Investigating how the number of nutrition content claims on the front of packages influences consumers.” 2017. Web. 18 Nov 2019.

Vancouver:

Lan YS. Investigating how the number of nutrition content claims on the front of packages influences consumers. [Internet] [Masters thesis]. The Ohio State University; 2017. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1492719332912159.

Council of Science Editors:

Lan YS. Investigating how the number of nutrition content claims on the front of packages influences consumers. [Masters Thesis]. The Ohio State University; 2017. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1492719332912159


The Ohio State University

2. Nadkarni-DeAngelis, Radha Bhaskar. Clinical Course of Children with a Depressive Spectrum Disorder and Transient Manic Symptoms.

Degree: PhD, Psychology, 2009, The Ohio State University

 The present study (Multi-family Psychoeducation Group) provides 18-month longitudinal follow-up of children diagnosed with depressive spectrum disorder (DSD; major depressive disorder and/or dysthymic disorder) who… (more)

Subjects/Keywords: Psychology; depression; mania; hypomania; irritability; children; conversion; bipolar disorder; depressive disorder; aggression; medication; dysthymia; major depressive disorder; risk factors; family history; family environment; clinical presentation; C-GAS; ADHD

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APA (6th Edition):

Nadkarni-DeAngelis, R. B. (2009). Clinical Course of Children with a Depressive Spectrum Disorder and Transient Manic Symptoms. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1242225627

Chicago Manual of Style (16th Edition):

Nadkarni-DeAngelis, Radha Bhaskar. “Clinical Course of Children with a Depressive Spectrum Disorder and Transient Manic Symptoms.” 2009. Doctoral Dissertation, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1242225627.

MLA Handbook (7th Edition):

Nadkarni-DeAngelis, Radha Bhaskar. “Clinical Course of Children with a Depressive Spectrum Disorder and Transient Manic Symptoms.” 2009. Web. 18 Nov 2019.

Vancouver:

Nadkarni-DeAngelis RB. Clinical Course of Children with a Depressive Spectrum Disorder and Transient Manic Symptoms. [Internet] [Doctoral dissertation]. The Ohio State University; 2009. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1242225627.

Council of Science Editors:

Nadkarni-DeAngelis RB. Clinical Course of Children with a Depressive Spectrum Disorder and Transient Manic Symptoms. [Doctoral Dissertation]. The Ohio State University; 2009. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1242225627


The Ohio State University

3. Yeap, Jia Wei. Inactivation of a Human Norovirus Surrogate by Chlorine Dioxide Gas and Prediction of Human Norovirus Contamination by a Fecal Indicator System.

Degree: MS, Food Science and Technology, 2013, The Ohio State University

 Human norovirus (NoV) is the leading causative agent of foodborne illnesses worldwide, accounting for more than 95% of acute nonbacterial gastroenteritis in humans. Human NoV… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Yeap, J. W. (2013). Inactivation of a Human Norovirus Surrogate by Chlorine Dioxide Gas and Prediction of Human Norovirus Contamination by a Fecal Indicator System. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1366640143

Chicago Manual of Style (16th Edition):

Yeap, Jia Wei. “Inactivation of a Human Norovirus Surrogate by Chlorine Dioxide Gas and Prediction of Human Norovirus Contamination by a Fecal Indicator System.” 2013. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366640143.

MLA Handbook (7th Edition):

Yeap, Jia Wei. “Inactivation of a Human Norovirus Surrogate by Chlorine Dioxide Gas and Prediction of Human Norovirus Contamination by a Fecal Indicator System.” 2013. Web. 18 Nov 2019.

Vancouver:

Yeap JW. Inactivation of a Human Norovirus Surrogate by Chlorine Dioxide Gas and Prediction of Human Norovirus Contamination by a Fecal Indicator System. [Internet] [Masters thesis]. The Ohio State University; 2013. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1366640143.

Council of Science Editors:

Yeap JW. Inactivation of a Human Norovirus Surrogate by Chlorine Dioxide Gas and Prediction of Human Norovirus Contamination by a Fecal Indicator System. [Masters Thesis]. The Ohio State University; 2013. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1366640143


The Ohio State University

4. Ayvaz, Huseyin. Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots.

Degree: MS, Food Science and Nutrition, 2010, The Ohio State University

 Pressure-assisted thermal processing (PATP) is an alternative sterilization technique where elevated pressures (500-700 MPa) and temperatures (90-120 °C) are used for a short time to… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Ayvaz, H. (2010). Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846

Chicago Manual of Style (16th Edition):

Ayvaz, Huseyin. “Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots.” 2010. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846.

MLA Handbook (7th Edition):

Ayvaz, Huseyin. “Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots.” 2010. Web. 18 Nov 2019.

Vancouver:

Ayvaz H. Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots. [Internet] [Masters thesis]. The Ohio State University; 2010. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846.

Council of Science Editors:

Ayvaz H. Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots. [Masters Thesis]. The Ohio State University; 2010. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846


The Ohio State University

5. Soledad, Mary Cheryl M. Development of a Reformed Swiss Cheese Product Without Emulsifying Salts.

Degree: PhD, Food Science and Technology, 2010, The Ohio State University

 A reformed Swiss cheese product (RSCP) that does not contain emulsifying salts and which possess textural properties similar to that of natural Swiss cheese was… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Soledad, M. C. M. (2010). Development of a Reformed Swiss Cheese Product Without Emulsifying Salts. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655

Chicago Manual of Style (16th Edition):

Soledad, Mary Cheryl M. “Development of a Reformed Swiss Cheese Product Without Emulsifying Salts.” 2010. Doctoral Dissertation, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655.

MLA Handbook (7th Edition):

Soledad, Mary Cheryl M. “Development of a Reformed Swiss Cheese Product Without Emulsifying Salts.” 2010. Web. 18 Nov 2019.

Vancouver:

Soledad MCM. Development of a Reformed Swiss Cheese Product Without Emulsifying Salts. [Internet] [Doctoral dissertation]. The Ohio State University; 2010. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655.

Council of Science Editors:

Soledad MCM. Development of a Reformed Swiss Cheese Product Without Emulsifying Salts. [Doctoral Dissertation]. The Ohio State University; 2010. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655


The Ohio State University

6. Buck, Vinodini Emmanuela. Factors dominating adhesion of NaCl onto potato chips.

Degree: MS, Food Science and Nutrition, 2007, The Ohio State University

 In this study the factors examined were surface oil content, chip temperature, time between frying and coating, oil composition, salt particle size, salt crystal shape,… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Buck, V. E. (2007). Factors dominating adhesion of NaCl onto potato chips. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958

Chicago Manual of Style (16th Edition):

Buck, Vinodini Emmanuela. “Factors dominating adhesion of NaCl onto potato chips.” 2007. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958.

MLA Handbook (7th Edition):

Buck, Vinodini Emmanuela. “Factors dominating adhesion of NaCl onto potato chips.” 2007. Web. 18 Nov 2019.

Vancouver:

Buck VE. Factors dominating adhesion of NaCl onto potato chips. [Internet] [Masters thesis]. The Ohio State University; 2007. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958.

Council of Science Editors:

Buck VE. Factors dominating adhesion of NaCl onto potato chips. [Masters Thesis]. The Ohio State University; 2007. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958


The Ohio State University

7. Park, Sung Hee. Evaluating the Feasibility of Producing Shelf-Stable Low-Acid Vegetables Through Pressure-Ohmic-Thermal Sterilization: Studies on Product Quality and Microbiological Safety.

Degree: PhD, Food Science and Technology, 2012, The Ohio State University

  Synergy of combining pressure-electric field-heat for preserving shelf-stable low-acid foods was investigated. Our hypothesis was that synergy of pressure (rapid temperature increase with heat… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Park, S. H. (2012). Evaluating the Feasibility of Producing Shelf-Stable Low-Acid Vegetables Through Pressure-Ohmic-Thermal Sterilization: Studies on Product Quality and Microbiological Safety. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1330954417

Chicago Manual of Style (16th Edition):

Park, Sung Hee. “Evaluating the Feasibility of Producing Shelf-Stable Low-Acid Vegetables Through Pressure-Ohmic-Thermal Sterilization: Studies on Product Quality and Microbiological Safety.” 2012. Doctoral Dissertation, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1330954417.

MLA Handbook (7th Edition):

Park, Sung Hee. “Evaluating the Feasibility of Producing Shelf-Stable Low-Acid Vegetables Through Pressure-Ohmic-Thermal Sterilization: Studies on Product Quality and Microbiological Safety.” 2012. Web. 18 Nov 2019.

Vancouver:

Park SH. Evaluating the Feasibility of Producing Shelf-Stable Low-Acid Vegetables Through Pressure-Ohmic-Thermal Sterilization: Studies on Product Quality and Microbiological Safety. [Internet] [Doctoral dissertation]. The Ohio State University; 2012. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1330954417.

Council of Science Editors:

Park SH. Evaluating the Feasibility of Producing Shelf-Stable Low-Acid Vegetables Through Pressure-Ohmic-Thermal Sterilization: Studies on Product Quality and Microbiological Safety. [Doctoral Dissertation]. The Ohio State University; 2012. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1330954417


The Ohio State University

8. Marthina, Kumala. Confectionery coating using an Electrohydrodynamic (EHD) System.

Degree: MS, Food Science and Technology, 2011, The Ohio State University

 In the confectionery coating industry hard butters are frequently used as cocoa butter replacers. An electrohydrodynamic system (EHD), which forms fine droplets with a relatively… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Marthina, K. (2011). Confectionery coating using an Electrohydrodynamic (EHD) System. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1312463905

Chicago Manual of Style (16th Edition):

Marthina, Kumala. “Confectionery coating using an Electrohydrodynamic (EHD) System.” 2011. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1312463905.

MLA Handbook (7th Edition):

Marthina, Kumala. “Confectionery coating using an Electrohydrodynamic (EHD) System.” 2011. Web. 18 Nov 2019.

Vancouver:

Marthina K. Confectionery coating using an Electrohydrodynamic (EHD) System. [Internet] [Masters thesis]. The Ohio State University; 2011. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1312463905.

Council of Science Editors:

Marthina K. Confectionery coating using an Electrohydrodynamic (EHD) System. [Masters Thesis]. The Ohio State University; 2011. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1312463905


The Ohio State University

9. Bunce, Matthew G. Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics.

Degree: MS, Food Science and Nutrition, 2007, The Ohio State University

 Anthocyanin extracts provide red/purple color in addition to beneficial phenolic compounds with antioxidant power capable of capturing free radicals. In this study we initially apply… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Bunce, M. G. (2007). Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1406642018

Chicago Manual of Style (16th Edition):

Bunce, Matthew G. “Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics.” 2007. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406642018.

MLA Handbook (7th Edition):

Bunce, Matthew G. “Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics.” 2007. Web. 18 Nov 2019.

Vancouver:

Bunce MG. Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics. [Internet] [Masters thesis]. The Ohio State University; 2007. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1406642018.

Council of Science Editors:

Bunce MG. Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics. [Masters Thesis]. The Ohio State University; 2007. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1406642018


The Ohio State University

10. Kuhls, Jenna Perry. CURRENT FOOD USAGE PATTERNS, HABITS, AND PREFERENCES OF FOOD PANTRY CLIENTS IN CENTRAL OHIO.

Degree: MS, Allied Medical Professions, 2011, The Ohio State University

 The changing demographics of food pantry users, including an increase in children, older adults, and diverse populations, requires an examination of the needs and preferences… (more)

Subjects/Keywords: Nutrition; food pantry client; food preferences; food habits; food insecurity

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APA (6th Edition):

Kuhls, J. P. (2011). CURRENT FOOD USAGE PATTERNS, HABITS, AND PREFERENCES OF FOOD PANTRY CLIENTS IN CENTRAL OHIO. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1316624056

Chicago Manual of Style (16th Edition):

Kuhls, Jenna Perry. “CURRENT FOOD USAGE PATTERNS, HABITS, AND PREFERENCES OF FOOD PANTRY CLIENTS IN CENTRAL OHIO.” 2011. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1316624056.

MLA Handbook (7th Edition):

Kuhls, Jenna Perry. “CURRENT FOOD USAGE PATTERNS, HABITS, AND PREFERENCES OF FOOD PANTRY CLIENTS IN CENTRAL OHIO.” 2011. Web. 18 Nov 2019.

Vancouver:

Kuhls JP. CURRENT FOOD USAGE PATTERNS, HABITS, AND PREFERENCES OF FOOD PANTRY CLIENTS IN CENTRAL OHIO. [Internet] [Masters thesis]. The Ohio State University; 2011. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1316624056.

Council of Science Editors:

Kuhls JP. CURRENT FOOD USAGE PATTERNS, HABITS, AND PREFERENCES OF FOOD PANTRY CLIENTS IN CENTRAL OHIO. [Masters Thesis]. The Ohio State University; 2011. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1316624056


The Ohio State University

11. Gehringer, Ryan Anthony. Development of a Chlorine Dioxide Gas Concentration Monitoring Unit and Kinetic Analysis of the Effect of Chlorine Dioxide Treatment on Color and Microbial Content Change of Spinach.

Degree: MS, Food, Agricultural and Biological Engineering, 2013, The Ohio State University

 Analytical methods for measuring chlorine dioxide concentration in solution have been extensively researched and documented in literature. Much less common, are the techniques for measuring… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Gehringer, R. A. (2013). Development of a Chlorine Dioxide Gas Concentration Monitoring Unit and Kinetic Analysis of the Effect of Chlorine Dioxide Treatment on Color and Microbial Content Change of Spinach. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1357333222

Chicago Manual of Style (16th Edition):

Gehringer, Ryan Anthony. “Development of a Chlorine Dioxide Gas Concentration Monitoring Unit and Kinetic Analysis of the Effect of Chlorine Dioxide Treatment on Color and Microbial Content Change of Spinach.” 2013. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1357333222.

MLA Handbook (7th Edition):

Gehringer, Ryan Anthony. “Development of a Chlorine Dioxide Gas Concentration Monitoring Unit and Kinetic Analysis of the Effect of Chlorine Dioxide Treatment on Color and Microbial Content Change of Spinach.” 2013. Web. 18 Nov 2019.

Vancouver:

Gehringer RA. Development of a Chlorine Dioxide Gas Concentration Monitoring Unit and Kinetic Analysis of the Effect of Chlorine Dioxide Treatment on Color and Microbial Content Change of Spinach. [Internet] [Masters thesis]. The Ohio State University; 2013. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1357333222.

Council of Science Editors:

Gehringer RA. Development of a Chlorine Dioxide Gas Concentration Monitoring Unit and Kinetic Analysis of the Effect of Chlorine Dioxide Treatment on Color and Microbial Content Change of Spinach. [Masters Thesis]. The Ohio State University; 2013. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1357333222


The Ohio State University

12. Lin, Chih-An. APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES.

Degree: MS, Food Science and Technology, 2013, The Ohio State University

 Ready-to-eat (RTE) breakfast cereals and chocolate type product represent leading market segments for the confectionary and snack industries generating $83.2 billion and $24.5 billion in… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Lin, C. (2013). APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831

Chicago Manual of Style (16th Edition):

Lin, Chih-An. “APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES.” 2013. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831.

MLA Handbook (7th Edition):

Lin, Chih-An. “APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES.” 2013. Web. 18 Nov 2019.

Vancouver:

Lin C. APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES. [Internet] [Masters thesis]. The Ohio State University; 2013. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831.

Council of Science Editors:

Lin C. APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES. [Masters Thesis]. The Ohio State University; 2013. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831


The Ohio State University

13. Lucak, Candice Lynn. Determination of various palate cleanser efficacies for representative food types.

Degree: MS, Food Science and Nutrition, 2008, The Ohio State University

 Palate cleansers are used to remove residuals and prevent adaptation that may otherwise alter intensity ratings. Research examining relative efficiacies of various palate cleansers on… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Lucak, C. L. (2008). Determination of various palate cleanser efficacies for representative food types. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1203639629

Chicago Manual of Style (16th Edition):

Lucak, Candice Lynn. “Determination of various palate cleanser efficacies for representative food types.” 2008. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1203639629.

MLA Handbook (7th Edition):

Lucak, Candice Lynn. “Determination of various palate cleanser efficacies for representative food types.” 2008. Web. 18 Nov 2019.

Vancouver:

Lucak CL. Determination of various palate cleanser efficacies for representative food types. [Internet] [Masters thesis]. The Ohio State University; 2008. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1203639629.

Council of Science Editors:

Lucak CL. Determination of various palate cleanser efficacies for representative food types. [Masters Thesis]. The Ohio State University; 2008. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1203639629


The Ohio State University

14. Kamerud, Jennifer Kay. Factors that contribute to food preferences.

Degree: MS, Food Science and Technology, 2007, The Ohio State University

 Sensory responses to the taste, smell and texture of foods play a major role in determining food preferences, but some aspects of taste transduction, as… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Kamerud, J. K. (2007). Factors that contribute to food preferences. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1413366356

Chicago Manual of Style (16th Edition):

Kamerud, Jennifer Kay. “Factors that contribute to food preferences.” 2007. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1413366356.

MLA Handbook (7th Edition):

Kamerud, Jennifer Kay. “Factors that contribute to food preferences.” 2007. Web. 18 Nov 2019.

Vancouver:

Kamerud JK. Factors that contribute to food preferences. [Internet] [Masters thesis]. The Ohio State University; 2007. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1413366356.

Council of Science Editors:

Kamerud JK. Factors that contribute to food preferences. [Masters Thesis]. The Ohio State University; 2007. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1413366356


The Ohio State University

15. Ayvaz, Huseyin. Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy.

Degree: PhD, Food Science and Technology, 2014, The Ohio State University

 Acrylamide is a chemical compound naturally formed during processes such as frying, roasting and baking in a wide variety of foods including potato chips and… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Ayvaz, H. (2014). Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1416320825

Chicago Manual of Style (16th Edition):

Ayvaz, Huseyin. “Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy.” 2014. Doctoral Dissertation, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1416320825.

MLA Handbook (7th Edition):

Ayvaz, Huseyin. “Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy.” 2014. Web. 18 Nov 2019.

Vancouver:

Ayvaz H. Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy. [Internet] [Doctoral dissertation]. The Ohio State University; 2014. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1416320825.

Council of Science Editors:

Ayvaz H. Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy. [Doctoral Dissertation]. The Ohio State University; 2014. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1416320825


The Ohio State University

16. Lou, Fangfei. Survival of Nonculturable Human Noroviruses during High Pressure Processing.

Degree: PhD, Food Science and Technology, 2014, The Ohio State University

 Human norovirus (NoV) is responsible for more than 90% of non-bacterial acute gastroenteritis worldwide and over 60% of foodborne illnesses in the US. Currently, there… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Lou, F. (2014). Survival of Nonculturable Human Noroviruses during High Pressure Processing. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1408727004

Chicago Manual of Style (16th Edition):

Lou, Fangfei. “Survival of Nonculturable Human Noroviruses during High Pressure Processing.” 2014. Doctoral Dissertation, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1408727004.

MLA Handbook (7th Edition):

Lou, Fangfei. “Survival of Nonculturable Human Noroviruses during High Pressure Processing.” 2014. Web. 18 Nov 2019.

Vancouver:

Lou F. Survival of Nonculturable Human Noroviruses during High Pressure Processing. [Internet] [Doctoral dissertation]. The Ohio State University; 2014. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1408727004.

Council of Science Editors:

Lou F. Survival of Nonculturable Human Noroviruses during High Pressure Processing. [Doctoral Dissertation]. The Ohio State University; 2014. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1408727004


The Ohio State University

17. Kerns, Angela Nicole. Elucidating the absorption and metabolism of linalool to understand its potential health benefits.

Degree: MS, Food Science and Technology, 2017, The Ohio State University

 Linalool, the impact aroma compound present in lavender, is a volatile compound that is prevalent in various foods, flavorings, beverages and perfumes. Lavender essential oil… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Kerns, A. N. (2017). Elucidating the absorption and metabolism of linalool to understand its potential health benefits. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1500566798765732

Chicago Manual of Style (16th Edition):

Kerns, Angela Nicole. “Elucidating the absorption and metabolism of linalool to understand its potential health benefits.” 2017. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1500566798765732.

MLA Handbook (7th Edition):

Kerns, Angela Nicole. “Elucidating the absorption and metabolism of linalool to understand its potential health benefits.” 2017. Web. 18 Nov 2019.

Vancouver:

Kerns AN. Elucidating the absorption and metabolism of linalool to understand its potential health benefits. [Internet] [Masters thesis]. The Ohio State University; 2017. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1500566798765732.

Council of Science Editors:

Kerns AN. Elucidating the absorption and metabolism of linalool to understand its potential health benefits. [Masters Thesis]. The Ohio State University; 2017. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1500566798765732


The Ohio State University

18. Qin, Zhen. Production of Heavy Oil Liamocins by Aureobasidium pullulans.

Degree: MS, Food Science and Technology, 2019, The Ohio State University

 Used to be known as heavy oil, liamocins are extracellular lipids product by specific Aureobasidium pullulans strains isolated from the diverse natural environment at nitrogen… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Qin, Z. (2019). Production of Heavy Oil Liamocins by Aureobasidium pullulans. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1555426343947633

Chicago Manual of Style (16th Edition):

Qin, Zhen. “Production of Heavy Oil Liamocins by Aureobasidium pullulans.” 2019. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1555426343947633.

MLA Handbook (7th Edition):

Qin, Zhen. “Production of Heavy Oil Liamocins by Aureobasidium pullulans.” 2019. Web. 18 Nov 2019.

Vancouver:

Qin Z. Production of Heavy Oil Liamocins by Aureobasidium pullulans. [Internet] [Masters thesis]. The Ohio State University; 2019. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1555426343947633.

Council of Science Editors:

Qin Z. Production of Heavy Oil Liamocins by Aureobasidium pullulans. [Masters Thesis]. The Ohio State University; 2019. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1555426343947633


The Ohio State University

19. Quinones Perez, Cyd Marie. The Effect of Different Concentrations of Hydroxypropyl Methylcellulose on the Morphology and Mechanical Properties of Whey Protein Isolate Edible Films.

Degree: MS, Food Science and Technology, 2019, The Ohio State University

 A container is a barrier between a packaged product and its external environment, and it protects the product from interaction between water, oxygen, dirt, light… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Quinones Perez, C. M. (2019). The Effect of Different Concentrations of Hydroxypropyl Methylcellulose on the Morphology and Mechanical Properties of Whey Protein Isolate Edible Films. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1555683537227181

Chicago Manual of Style (16th Edition):

Quinones Perez, Cyd Marie. “The Effect of Different Concentrations of Hydroxypropyl Methylcellulose on the Morphology and Mechanical Properties of Whey Protein Isolate Edible Films.” 2019. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1555683537227181.

MLA Handbook (7th Edition):

Quinones Perez, Cyd Marie. “The Effect of Different Concentrations of Hydroxypropyl Methylcellulose on the Morphology and Mechanical Properties of Whey Protein Isolate Edible Films.” 2019. Web. 18 Nov 2019.

Vancouver:

Quinones Perez CM. The Effect of Different Concentrations of Hydroxypropyl Methylcellulose on the Morphology and Mechanical Properties of Whey Protein Isolate Edible Films. [Internet] [Masters thesis]. The Ohio State University; 2019. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1555683537227181.

Council of Science Editors:

Quinones Perez CM. The Effect of Different Concentrations of Hydroxypropyl Methylcellulose on the Morphology and Mechanical Properties of Whey Protein Isolate Edible Films. [Masters Thesis]. The Ohio State University; 2019. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1555683537227181


The Ohio State University

20. Cai, Hongchang. Freezing of Palletized Food and Time-to-freeze Prediction.

Degree: MS, Food Science and Technology, 2019, The Ohio State University

Food freezing is one of the more important food preservation methods and extends the shelf-life of food products as well as the safety of food.… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Cai, H. (2019). Freezing of Palletized Food and Time-to-freeze Prediction. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1563463782014162

Chicago Manual of Style (16th Edition):

Cai, Hongchang. “Freezing of Palletized Food and Time-to-freeze Prediction.” 2019. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1563463782014162.

MLA Handbook (7th Edition):

Cai, Hongchang. “Freezing of Palletized Food and Time-to-freeze Prediction.” 2019. Web. 18 Nov 2019.

Vancouver:

Cai H. Freezing of Palletized Food and Time-to-freeze Prediction. [Internet] [Masters thesis]. The Ohio State University; 2019. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1563463782014162.

Council of Science Editors:

Cai H. Freezing of Palletized Food and Time-to-freeze Prediction. [Masters Thesis]. The Ohio State University; 2019. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1563463782014162


The Ohio State University

21. Gordon, Phoebe E. Greening Ohio Highways: Factors and Practices that Affect Tree Establishment.

Degree: PhD, Horticulture and Crop Science, 2014, The Ohio State University

 Twenty million acres of land associated with rights-of-way (ROWs) along US highways represent a significant opportunity for the formation of carbon sinks. However, tree survival… (more)

Subjects/Keywords: Horticulture; Tree, production, environment, transplanting, highway environment

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APA (6th Edition):

Gordon, P. E. (2014). Greening Ohio Highways: Factors and Practices that Affect Tree Establishment. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1417687987

Chicago Manual of Style (16th Edition):

Gordon, Phoebe E. “Greening Ohio Highways: Factors and Practices that Affect Tree Establishment.” 2014. Doctoral Dissertation, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1417687987.

MLA Handbook (7th Edition):

Gordon, Phoebe E. “Greening Ohio Highways: Factors and Practices that Affect Tree Establishment.” 2014. Web. 18 Nov 2019.

Vancouver:

Gordon PE. Greening Ohio Highways: Factors and Practices that Affect Tree Establishment. [Internet] [Doctoral dissertation]. The Ohio State University; 2014. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1417687987.

Council of Science Editors:

Gordon PE. Greening Ohio Highways: Factors and Practices that Affect Tree Establishment. [Doctoral Dissertation]. The Ohio State University; 2014. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1417687987


The Ohio State University

22. Kottman, Scott David. Production of an Anthocyanin-Rich Vegetable Juice Concentrate from Cull Red Radishes for Use as a Food Colorant.

Degree: MS, Food Science and Technology, 2011, The Ohio State University

  Anthocyanins are widely distributed compounds in nature that serve a dual purpose: they produce a wide array of vibrant colors and they possess potent… (more)

Subjects/Keywords: Food Science; Anthocyanins; Red Radish; Food Colorant

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APA (6th Edition):

Kottman, S. D. (2011). Production of an Anthocyanin-Rich Vegetable Juice Concentrate from Cull Red Radishes for Use as a Food Colorant. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1316554999

Chicago Manual of Style (16th Edition):

Kottman, Scott David. “Production of an Anthocyanin-Rich Vegetable Juice Concentrate from Cull Red Radishes for Use as a Food Colorant.” 2011. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1316554999.

MLA Handbook (7th Edition):

Kottman, Scott David. “Production of an Anthocyanin-Rich Vegetable Juice Concentrate from Cull Red Radishes for Use as a Food Colorant.” 2011. Web. 18 Nov 2019.

Vancouver:

Kottman SD. Production of an Anthocyanin-Rich Vegetable Juice Concentrate from Cull Red Radishes for Use as a Food Colorant. [Internet] [Masters thesis]. The Ohio State University; 2011. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1316554999.

Council of Science Editors:

Kottman SD. Production of an Anthocyanin-Rich Vegetable Juice Concentrate from Cull Red Radishes for Use as a Food Colorant. [Masters Thesis]. The Ohio State University; 2011. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1316554999


The Ohio State University

23. Elam, Jhaelynn. Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios.

Degree: MS, Food Science and Technology, 2017, The Ohio State University

 Traditionally, sensory evaluations consist of an interaction between consumer and a stimulus. This interaction takes place in a small, white booth with a daylight or… (more)

Subjects/Keywords: Food Science; sensory evaluations; food science

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APA (6th Edition):

Elam, J. (2017). Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1512038890525137

Chicago Manual of Style (16th Edition):

Elam, Jhaelynn. “Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios.” 2017. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1512038890525137.

MLA Handbook (7th Edition):

Elam, Jhaelynn. “Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios.” 2017. Web. 18 Nov 2019.

Vancouver:

Elam J. Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios. [Internet] [Masters thesis]. The Ohio State University; 2017. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1512038890525137.

Council of Science Editors:

Elam J. Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios. [Masters Thesis]. The Ohio State University; 2017. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1512038890525137


The Ohio State University

24. Ma, Yuanmei. Vesicular Stomatitis Virus as a Vector to Deliver Virus-Like Particles of Human Norovirus| A New Live Vectored Vaccine for Human Norovirus.

Degree: 2015, The Ohio State University

  Human norovirus (NoV) is the leading cause of acute non-bacterial gastroenteritis worldwide. Despite the significant health, emotional, and economic burden caused by human NoV,… (more)

Subjects/Keywords: Food science; Virology

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APA (6th Edition):

Ma, Y. (2015). Vesicular Stomatitis Virus as a Vector to Deliver Virus-Like Particles of Human Norovirus| A New Live Vectored Vaccine for Human Norovirus. (Thesis). The Ohio State University. Retrieved from http://pqdtopen.proquest.com/#viewpdf?dispub=3710293

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):

Ma, Yuanmei. “Vesicular Stomatitis Virus as a Vector to Deliver Virus-Like Particles of Human Norovirus| A New Live Vectored Vaccine for Human Norovirus.” 2015. Thesis, The Ohio State University. Accessed November 18, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=3710293.

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

MLA Handbook (7th Edition):

Ma, Yuanmei. “Vesicular Stomatitis Virus as a Vector to Deliver Virus-Like Particles of Human Norovirus| A New Live Vectored Vaccine for Human Norovirus.” 2015. Web. 18 Nov 2019.

Vancouver:

Ma Y. Vesicular Stomatitis Virus as a Vector to Deliver Virus-Like Particles of Human Norovirus| A New Live Vectored Vaccine for Human Norovirus. [Internet] [Thesis]. The Ohio State University; 2015. [cited 2019 Nov 18]. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3710293.

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

Council of Science Editors:

Ma Y. Vesicular Stomatitis Virus as a Vector to Deliver Virus-Like Particles of Human Norovirus| A New Live Vectored Vaccine for Human Norovirus. [Thesis]. The Ohio State University; 2015. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3710293

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


The Ohio State University

25. Wang, Shin-Chwen. In Vitro Study of Bifidogenic Effect of Galacto-Oligosaccharides.

Degree: MS, Food Science and Nutrition, 2007, The Ohio State University

 here are hundreds of different types of microorganisms in human gastrointestinal system. It is well known that the colonic microflora have a profound influence on… (more)

Subjects/Keywords: Food Science; Nutrition

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APA (6th Edition):

Wang, S. (2007). In Vitro Study of Bifidogenic Effect of Galacto-Oligosaccharides. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1420731230

Chicago Manual of Style (16th Edition):

Wang, Shin-Chwen. “In Vitro Study of Bifidogenic Effect of Galacto-Oligosaccharides.” 2007. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1420731230.

MLA Handbook (7th Edition):

Wang, Shin-Chwen. “In Vitro Study of Bifidogenic Effect of Galacto-Oligosaccharides.” 2007. Web. 18 Nov 2019.

Vancouver:

Wang S. In Vitro Study of Bifidogenic Effect of Galacto-Oligosaccharides. [Internet] [Masters thesis]. The Ohio State University; 2007. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1420731230.

Council of Science Editors:

Wang S. In Vitro Study of Bifidogenic Effect of Galacto-Oligosaccharides. [Masters Thesis]. The Ohio State University; 2007. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1420731230


The Ohio State University

26. Sigurdson, Gregory T. Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments.

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

 Due to consumer demand and possible health concerns, the use of alternatives for synthetic food colorants has increased. Anthocyanins (ACN) are a class of natural… (more)

Subjects/Keywords: Food Science; Chemistry

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APA (6th Edition):

Sigurdson, G. T. (2016). Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253897

Chicago Manual of Style (16th Edition):

Sigurdson, Gregory T. “Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments.” 2016. Doctoral Dissertation, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253897.

MLA Handbook (7th Edition):

Sigurdson, Gregory T. “Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments.” 2016. Web. 18 Nov 2019.

Vancouver:

Sigurdson GT. Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments. [Internet] [Doctoral dissertation]. The Ohio State University; 2016. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253897.

Council of Science Editors:

Sigurdson GT. Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments. [Doctoral Dissertation]. The Ohio State University; 2016. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253897


The Ohio State University

27. 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 November 18, 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. 18 Nov 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 Nov 18]. 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

28. 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 November 18, 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. 18 Nov 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 Nov 18]. 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


The Ohio State University

29. Groseclose, Laura A. The Perception of the Food Pantry Customer Receiving Diabetes-Friendly Food Boxes.

Degree: MS, Allied Medical Professions, 2012, The Ohio State University

Food insecurity is on the rise in the United States, and food insecure individuals are more likely to have diabetes than those who are food(more)

Subjects/Keywords: Nutrition; food pantry customer; diabetes; food insecurity; food boxes

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APA (6th Edition):

Groseclose, L. A. (2012). The Perception of the Food Pantry Customer Receiving Diabetes-Friendly Food Boxes. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1354210391

Chicago Manual of Style (16th Edition):

Groseclose, Laura A. “The Perception of the Food Pantry Customer Receiving Diabetes-Friendly Food Boxes.” 2012. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1354210391.

MLA Handbook (7th Edition):

Groseclose, Laura A. “The Perception of the Food Pantry Customer Receiving Diabetes-Friendly Food Boxes.” 2012. Web. 18 Nov 2019.

Vancouver:

Groseclose LA. The Perception of the Food Pantry Customer Receiving Diabetes-Friendly Food Boxes. [Internet] [Masters thesis]. The Ohio State University; 2012. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1354210391.

Council of Science Editors:

Groseclose LA. The Perception of the Food Pantry Customer Receiving Diabetes-Friendly Food Boxes. [Masters Thesis]. The Ohio State University; 2012. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1354210391


The Ohio State University

30. Alwood, Amy Theresa. Food Insecurity and Health Disparities Among a Sample of Central Ohio Food Pantry Clients.

Degree: MS, Allied Medical Professions, 2014, The Ohio State University

Food insecurity in U.S. households increased from 11% in 2005 to 14.6% in 2008, and these numbers have remained steady. Forty-nine million Americans and 2… (more)

Subjects/Keywords: Health; Health Sciences; Nutrition; Public Health; food insecurity; food security; health disparities; food pantry

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APA (6th Edition):

Alwood, A. T. (2014). Food Insecurity and Health Disparities Among a Sample of Central Ohio Food Pantry Clients. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1397736779

Chicago Manual of Style (16th Edition):

Alwood, Amy Theresa. “Food Insecurity and Health Disparities Among a Sample of Central Ohio Food Pantry Clients.” 2014. Masters Thesis, The Ohio State University. Accessed November 18, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397736779.

MLA Handbook (7th Edition):

Alwood, Amy Theresa. “Food Insecurity and Health Disparities Among a Sample of Central Ohio Food Pantry Clients.” 2014. Web. 18 Nov 2019.

Vancouver:

Alwood AT. Food Insecurity and Health Disparities Among a Sample of Central Ohio Food Pantry Clients. [Internet] [Masters thesis]. The Ohio State University; 2014. [cited 2019 Nov 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1397736779.

Council of Science Editors:

Alwood AT. Food Insecurity and Health Disparities Among a Sample of Central Ohio Food Pantry Clients. [Masters Thesis]. The Ohio State University; 2014. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1397736779

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