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You searched for subject:(0908 Food Sciences). Showing records 1 – 30 of 135 total matches.

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Victoria University of Technology

1. Baxter, Narida Jane. The bacteria involved in meat spoilage and the effect of environmental factors on their growth.

Degree: phd, Centre for Bioprocessing and Food Technology, 2000, Victoria University of Technology

 The contamination of meat surfaces with microorganisms begins at slaughter then continues throughout the butchering and beyond. The development of the microflora on the meat… (more)

Subjects/Keywords: 0908 Food Sciences

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APA (6th Edition):

Baxter, N. J. (2000). The bacteria involved in meat spoilage and the effect of environmental factors on their growth. (Doctoral Dissertation). Victoria University of Technology. Retrieved from http://vuir.vu.edu.au/15436/

Chicago Manual of Style (16th Edition):

Baxter, Narida Jane. “The bacteria involved in meat spoilage and the effect of environmental factors on their growth.” 2000. Doctoral Dissertation, Victoria University of Technology. Accessed August 08, 2020. http://vuir.vu.edu.au/15436/.

MLA Handbook (7th Edition):

Baxter, Narida Jane. “The bacteria involved in meat spoilage and the effect of environmental factors on their growth.” 2000. Web. 08 Aug 2020.

Vancouver:

Baxter NJ. The bacteria involved in meat spoilage and the effect of environmental factors on their growth. [Internet] [Doctoral dissertation]. Victoria University of Technology; 2000. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/15436/.

Council of Science Editors:

Baxter NJ. The bacteria involved in meat spoilage and the effect of environmental factors on their growth. [Doctoral Dissertation]. Victoria University of Technology; 2000. Available from: http://vuir.vu.edu.au/15436/


Victoria University of Technology

2. Bernardi, Amita. The use of isothermal membrane distillation in tomato processing.

Degree: phd, School of Life Sciences and Technology, 2002, Victoria University of Technology

 This thesis is an investigation of tomato paste preparation by the use of isothermal membrane distillation (IMD). Traditional vacuum evaporation processes used for tomato paste… (more)

Subjects/Keywords: 0908 Food Sciences

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APA (6th Edition):

Bernardi, A. (2002). The use of isothermal membrane distillation in tomato processing. (Doctoral Dissertation). Victoria University of Technology. Retrieved from http://vuir.vu.edu.au/15439/

Chicago Manual of Style (16th Edition):

Bernardi, Amita. “The use of isothermal membrane distillation in tomato processing.” 2002. Doctoral Dissertation, Victoria University of Technology. Accessed August 08, 2020. http://vuir.vu.edu.au/15439/.

MLA Handbook (7th Edition):

Bernardi, Amita. “The use of isothermal membrane distillation in tomato processing.” 2002. Web. 08 Aug 2020.

Vancouver:

Bernardi A. The use of isothermal membrane distillation in tomato processing. [Internet] [Doctoral dissertation]. Victoria University of Technology; 2002. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/15439/.

Council of Science Editors:

Bernardi A. The use of isothermal membrane distillation in tomato processing. [Doctoral Dissertation]. Victoria University of Technology; 2002. Available from: http://vuir.vu.edu.au/15439/


Victoria University of Technology

3. Vora, Harshul M. Quality optimisation of carrot juice.

Degree: phd, School of Life Sciences and Technology, 2001, Victoria University of Technology

 The carrot is one of the most widely consumed root vegetables, both in raw and processed forms and offers various nutritional benefits with the firesh… (more)

Subjects/Keywords: 0908 Food Sciences

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APA (6th Edition):

Vora, H. M. (2001). Quality optimisation of carrot juice. (Doctoral Dissertation). Victoria University of Technology. Retrieved from http://vuir.vu.edu.au/15455/

Chicago Manual of Style (16th Edition):

Vora, Harshul M. “Quality optimisation of carrot juice.” 2001. Doctoral Dissertation, Victoria University of Technology. Accessed August 08, 2020. http://vuir.vu.edu.au/15455/.

MLA Handbook (7th Edition):

Vora, Harshul M. “Quality optimisation of carrot juice.” 2001. Web. 08 Aug 2020.

Vancouver:

Vora HM. Quality optimisation of carrot juice. [Internet] [Doctoral dissertation]. Victoria University of Technology; 2001. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/15455/.

Council of Science Editors:

Vora HM. Quality optimisation of carrot juice. [Doctoral Dissertation]. Victoria University of Technology; 2001. Available from: http://vuir.vu.edu.au/15455/


Victoria University

4. Dissanayake, Muditha. Modulation of functional properties of whey proteins by microparticulation.

Degree: phd, School of Biomedical and Health Sciences, 2011, Victoria University

 Heat-induced destabilisation (denaturation) of whey proteins (WP) is one of the major problems limiting their application in food products. As a means of modification, and,… (more)

Subjects/Keywords: School of Biomedical and Health Sciences; 0908 Food Sciences

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APA (6th Edition):

Dissanayake, M. (2011). Modulation of functional properties of whey proteins by microparticulation. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/19358/

Chicago Manual of Style (16th Edition):

Dissanayake, Muditha. “Modulation of functional properties of whey proteins by microparticulation.” 2011. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/19358/.

MLA Handbook (7th Edition):

Dissanayake, Muditha. “Modulation of functional properties of whey proteins by microparticulation.” 2011. Web. 08 Aug 2020.

Vancouver:

Dissanayake M. Modulation of functional properties of whey proteins by microparticulation. [Internet] [Doctoral dissertation]. Victoria University; 2011. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/19358/.

Council of Science Editors:

Dissanayake M. Modulation of functional properties of whey proteins by microparticulation. [Doctoral Dissertation]. Victoria University; 2011. Available from: http://vuir.vu.edu.au/19358/


Victoria University

5. Tran, Tina Thi My Tien. Identifying genes that confer ethanol tolerance in Saccharomyces cerevisiae.

Degree: phd, School of Molecular Sciences, 2011, Victoria University

 S. cerevisiae has evolved the ability to tolerate high concentrations of ethanol, a trait that has contributed to this yeast being a cornerstone of beverage… (more)

Subjects/Keywords: 0604 Genetics; 0908 Food Sciences; School of Engineering and Science

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APA (6th Edition):

Tran, T. T. M. T. (2011). Identifying genes that confer ethanol tolerance in Saccharomyces cerevisiae. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/18965/

Chicago Manual of Style (16th Edition):

Tran, Tina Thi My Tien. “Identifying genes that confer ethanol tolerance in Saccharomyces cerevisiae.” 2011. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/18965/.

MLA Handbook (7th Edition):

Tran, Tina Thi My Tien. “Identifying genes that confer ethanol tolerance in Saccharomyces cerevisiae.” 2011. Web. 08 Aug 2020.

Vancouver:

Tran TTMT. Identifying genes that confer ethanol tolerance in Saccharomyces cerevisiae. [Internet] [Doctoral dissertation]. Victoria University; 2011. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/18965/.

Council of Science Editors:

Tran TTMT. Identifying genes that confer ethanol tolerance in Saccharomyces cerevisiae. [Doctoral Dissertation]. Victoria University; 2011. Available from: http://vuir.vu.edu.au/18965/


Victoria University

6. Ayyash, Mutamed M. The effect of sodium chloride substitution with potassium chloride on chemical, physical and microbiological characteristics of Mediterranian cheeses.

Degree: phd, College of Health and Biomedicines, 2013, Victoria University

 The overall objective of this study was to investigate the influence of salt substitution with KCl on chemical, physical, microbiological and sensory properties of selected… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Ayyash, M. M. (2013). The effect of sodium chloride substitution with potassium chloride on chemical, physical and microbiological characteristics of Mediterranian cheeses. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/22307/

Chicago Manual of Style (16th Edition):

Ayyash, Mutamed M. “The effect of sodium chloride substitution with potassium chloride on chemical, physical and microbiological characteristics of Mediterranian cheeses.” 2013. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/22307/.

MLA Handbook (7th Edition):

Ayyash, Mutamed M. “The effect of sodium chloride substitution with potassium chloride on chemical, physical and microbiological characteristics of Mediterranian cheeses.” 2013. Web. 08 Aug 2020.

Vancouver:

Ayyash MM. The effect of sodium chloride substitution with potassium chloride on chemical, physical and microbiological characteristics of Mediterranian cheeses. [Internet] [Doctoral dissertation]. Victoria University; 2013. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/22307/.

Council of Science Editors:

Ayyash MM. The effect of sodium chloride substitution with potassium chloride on chemical, physical and microbiological characteristics of Mediterranian cheeses. [Doctoral Dissertation]. Victoria University; 2013. Available from: http://vuir.vu.edu.au/22307/


Victoria University

7. Dianawati, Dianawati. Survival of encapsulated probiotic bacteria during storage at low water activity at ambient temperature.

Degree: phd, College of Health and Biomedicine, 2014, Victoria University

 Probiotics are defined by FAO/WHO (2001) as microorganisms that improve the healthiness of the host when available in sufficient number in the human intestinal tract.… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Dianawati, D. (2014). Survival of encapsulated probiotic bacteria during storage at low water activity at ambient temperature. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/25067/

Chicago Manual of Style (16th Edition):

Dianawati, Dianawati. “Survival of encapsulated probiotic bacteria during storage at low water activity at ambient temperature.” 2014. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/25067/.

MLA Handbook (7th Edition):

Dianawati, Dianawati. “Survival of encapsulated probiotic bacteria during storage at low water activity at ambient temperature.” 2014. Web. 08 Aug 2020.

Vancouver:

Dianawati D. Survival of encapsulated probiotic bacteria during storage at low water activity at ambient temperature. [Internet] [Doctoral dissertation]. Victoria University; 2014. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/25067/.

Council of Science Editors:

Dianawati D. Survival of encapsulated probiotic bacteria during storage at low water activity at ambient temperature. [Doctoral Dissertation]. Victoria University; 2014. Available from: http://vuir.vu.edu.au/25067/


Victoria University

8. Ray, Debashree. An investigation of genetic factors impacting sterol profiles in Australian olive oils.

Degree: phd, College of Engineering and Science, 2014, Victoria University

 Analyses of phytosterol levels in Australian olive oils derived from the cultivar Barnea (Olea europaea L. cv. Barnea)reveal up to 4.8% campesterol, exceeding the IOOC… (more)

Subjects/Keywords: 0908 Food Sciences; College of Science and Engineering

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APA (6th Edition):

Ray, D. (2014). An investigation of genetic factors impacting sterol profiles in Australian olive oils. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/25081/

Chicago Manual of Style (16th Edition):

Ray, Debashree. “An investigation of genetic factors impacting sterol profiles in Australian olive oils.” 2014. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/25081/.

MLA Handbook (7th Edition):

Ray, Debashree. “An investigation of genetic factors impacting sterol profiles in Australian olive oils.” 2014. Web. 08 Aug 2020.

Vancouver:

Ray D. An investigation of genetic factors impacting sterol profiles in Australian olive oils. [Internet] [Doctoral dissertation]. Victoria University; 2014. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/25081/.

Council of Science Editors:

Ray D. An investigation of genetic factors impacting sterol profiles in Australian olive oils. [Doctoral Dissertation]. Victoria University; 2014. Available from: http://vuir.vu.edu.au/25081/


Victoria University

9. Prasad, Laxmi N. Enhanced β-galctosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy and soy-based yoghurt.

Degree: phd, College of Health and Biomedicine, 2014, Victoria University

 The main aims of this project were to evaluate the suitability of whey as a medium for the production of β- galactosidase (β-gal) from Lactobacillus… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Prasad, L. N. (2014). Enhanced β-galctosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy and soy-based yoghurt. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/25418/

Chicago Manual of Style (16th Edition):

Prasad, Laxmi N. “Enhanced β-galctosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy and soy-based yoghurt.” 2014. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/25418/.

MLA Handbook (7th Edition):

Prasad, Laxmi N. “Enhanced β-galctosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy and soy-based yoghurt.” 2014. Web. 08 Aug 2020.

Vancouver:

Prasad LN. Enhanced β-galctosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy and soy-based yoghurt. [Internet] [Doctoral dissertation]. Victoria University; 2014. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/25418/.

Council of Science Editors:

Prasad LN. Enhanced β-galctosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy and soy-based yoghurt. [Doctoral Dissertation]. Victoria University; 2014. Available from: http://vuir.vu.edu.au/25418/


Victoria University

10. Hausmann, Angela. Membrane distillation in dairy processing.

Degree: phd, Institute for Sustainability and Innovation, 2013, Victoria University

 Membrane distillation (MD) is a novel membrane process for industry which promises to be a low energy and/or low cost alternative to established separation technologies.… (more)

Subjects/Keywords: 0908 Food Sciences; Institute for Sustainability and Innovation (ISI)

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APA (6th Edition):

Hausmann, A. (2013). Membrane distillation in dairy processing. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/25680/

Chicago Manual of Style (16th Edition):

Hausmann, Angela. “Membrane distillation in dairy processing.” 2013. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/25680/.

MLA Handbook (7th Edition):

Hausmann, Angela. “Membrane distillation in dairy processing.” 2013. Web. 08 Aug 2020.

Vancouver:

Hausmann A. Membrane distillation in dairy processing. [Internet] [Doctoral dissertation]. Victoria University; 2013. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/25680/.

Council of Science Editors:

Hausmann A. Membrane distillation in dairy processing. [Doctoral Dissertation]. Victoria University; 2013. Available from: http://vuir.vu.edu.au/25680/


Victoria University

11. Bandara, Nayana. Identifying and characterising ethanol tolerance genes of brewing yeast.

Degree: phd, College of Engineering and Science, 2013, Victoria University

 In today’s competitive environment breweries need to produce high quality alcoholic beverages in a time-efficient and cost-effective manner. This has led the use of modern… (more)

Subjects/Keywords: 0908 Food Sciences; College of Science and Engineering

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APA (6th Edition):

Bandara, N. (2013). Identifying and characterising ethanol tolerance genes of brewing yeast. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/28818/

Chicago Manual of Style (16th Edition):

Bandara, Nayana. “Identifying and characterising ethanol tolerance genes of brewing yeast.” 2013. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/28818/.

MLA Handbook (7th Edition):

Bandara, Nayana. “Identifying and characterising ethanol tolerance genes of brewing yeast.” 2013. Web. 08 Aug 2020.

Vancouver:

Bandara N. Identifying and characterising ethanol tolerance genes of brewing yeast. [Internet] [Doctoral dissertation]. Victoria University; 2013. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/28818/.

Council of Science Editors:

Bandara N. Identifying and characterising ethanol tolerance genes of brewing yeast. [Doctoral Dissertation]. Victoria University; 2013. Available from: http://vuir.vu.edu.au/28818/


Victoria University

12. Wijayasinghe, Rangani Shakila Niwanthi. Phase Behaviour of Lactose as Affected by Presence of Lactic Acid and Minerals.

Degree: other, College of Health and Biomedicine, 2015, Victoria University

 Owing to growing markets for Greek yoghurts and soft cheeses, dairy industry generates huge quantity of acid whey creating a significant environmental problem globally. This… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Wijayasinghe, R. S. N. (2015). Phase Behaviour of Lactose as Affected by Presence of Lactic Acid and Minerals. (Masters Thesis). Victoria University. Retrieved from http://vuir.vu.edu.au/29789/

Chicago Manual of Style (16th Edition):

Wijayasinghe, Rangani Shakila Niwanthi. “Phase Behaviour of Lactose as Affected by Presence of Lactic Acid and Minerals.” 2015. Masters Thesis, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/29789/.

MLA Handbook (7th Edition):

Wijayasinghe, Rangani Shakila Niwanthi. “Phase Behaviour of Lactose as Affected by Presence of Lactic Acid and Minerals.” 2015. Web. 08 Aug 2020.

Vancouver:

Wijayasinghe RSN. Phase Behaviour of Lactose as Affected by Presence of Lactic Acid and Minerals. [Internet] [Masters thesis]. Victoria University; 2015. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/29789/.

Council of Science Editors:

Wijayasinghe RSN. Phase Behaviour of Lactose as Affected by Presence of Lactic Acid and Minerals. [Masters Thesis]. Victoria University; 2015. Available from: http://vuir.vu.edu.au/29789/


Victoria University of Technology

13. Ainsworth, Sandra Denise. Development of a predictive model for the enzymatic interesterification of edible fats and oils under solvent-free conditions.

Degree: phd, Centre for Bioprocessing and Food Technology, 2001, Victoria University of Technology

 The modification of the properties of fats and oils through enzymatic interesterification processes has great potential for industrial usage. The objective of this study was… (more)

Subjects/Keywords: 0908 Food Sciences; Other

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APA (6th Edition):

Ainsworth, S. D. (2001). Development of a predictive model for the enzymatic interesterification of edible fats and oils under solvent-free conditions. (Doctoral Dissertation). Victoria University of Technology. Retrieved from http://vuir.vu.edu.au/30219/

Chicago Manual of Style (16th Edition):

Ainsworth, Sandra Denise. “Development of a predictive model for the enzymatic interesterification of edible fats and oils under solvent-free conditions.” 2001. Doctoral Dissertation, Victoria University of Technology. Accessed August 08, 2020. http://vuir.vu.edu.au/30219/.

MLA Handbook (7th Edition):

Ainsworth, Sandra Denise. “Development of a predictive model for the enzymatic interesterification of edible fats and oils under solvent-free conditions.” 2001. Web. 08 Aug 2020.

Vancouver:

Ainsworth SD. Development of a predictive model for the enzymatic interesterification of edible fats and oils under solvent-free conditions. [Internet] [Doctoral dissertation]. Victoria University of Technology; 2001. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/30219/.

Council of Science Editors:

Ainsworth SD. Development of a predictive model for the enzymatic interesterification of edible fats and oils under solvent-free conditions. [Doctoral Dissertation]. Victoria University of Technology; 2001. Available from: http://vuir.vu.edu.au/30219/


Victoria University

14. Aprianita, Aprianita. Effect of carbon emission reducing diet on bovine milk properties.

Degree: phd, College of Health and Biomedicine, 2015, Victoria University

 This study was aimed to investigate the effect of methane emission reducing diet on composition and processing properties of bovine milk. Treatment diets included supplementation… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Aprianita, A. (2015). Effect of carbon emission reducing diet on bovine milk properties. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/31047/

Chicago Manual of Style (16th Edition):

Aprianita, Aprianita. “Effect of carbon emission reducing diet on bovine milk properties.” 2015. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/31047/.

MLA Handbook (7th Edition):

Aprianita, Aprianita. “Effect of carbon emission reducing diet on bovine milk properties.” 2015. Web. 08 Aug 2020.

Vancouver:

Aprianita A. Effect of carbon emission reducing diet on bovine milk properties. [Internet] [Doctoral dissertation]. Victoria University; 2015. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/31047/.

Council of Science Editors:

Aprianita A. Effect of carbon emission reducing diet on bovine milk properties. [Doctoral Dissertation]. Victoria University; 2015. Available from: http://vuir.vu.edu.au/31047/


Victoria University

15. Rahaman, Md. Toheder. Processing induced conformational changes of food proteins in relation to antigenicity.

Degree: phd, College of Health and Biomedicine, 2016, Victoria University

Food allergy is one of the major public health concerns worldwide and its prevalence has been increasing at an alarming rate over the time especially… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Rahaman, M. T. (2016). Processing induced conformational changes of food proteins in relation to antigenicity. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/32300/

Chicago Manual of Style (16th Edition):

Rahaman, Md Toheder. “Processing induced conformational changes of food proteins in relation to antigenicity.” 2016. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/32300/.

MLA Handbook (7th Edition):

Rahaman, Md Toheder. “Processing induced conformational changes of food proteins in relation to antigenicity.” 2016. Web. 08 Aug 2020.

Vancouver:

Rahaman MT. Processing induced conformational changes of food proteins in relation to antigenicity. [Internet] [Doctoral dissertation]. Victoria University; 2016. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/32300/.

Council of Science Editors:

Rahaman MT. Processing induced conformational changes of food proteins in relation to antigenicity. [Doctoral Dissertation]. Victoria University; 2016. Available from: http://vuir.vu.edu.au/32300/


Victoria University

16. Sheibani, Ali. The Effect of Salt Reduction, Culture and Process Modifications on the Physicochemical and Microbiological Characteristics of Cheddar-type Cheeses.

Degree: phd, College of Health and Biomedicine, 2016, Victoria University

 The World Health Organization has identified hypertension as one of the leading causes of death in the world, and consumers are subsequently seeking ways to… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Sheibani, A. (2016). The Effect of Salt Reduction, Culture and Process Modifications on the Physicochemical and Microbiological Characteristics of Cheddar-type Cheeses. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/32884/

Chicago Manual of Style (16th Edition):

Sheibani, Ali. “The Effect of Salt Reduction, Culture and Process Modifications on the Physicochemical and Microbiological Characteristics of Cheddar-type Cheeses.” 2016. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/32884/.

MLA Handbook (7th Edition):

Sheibani, Ali. “The Effect of Salt Reduction, Culture and Process Modifications on the Physicochemical and Microbiological Characteristics of Cheddar-type Cheeses.” 2016. Web. 08 Aug 2020.

Vancouver:

Sheibani A. The Effect of Salt Reduction, Culture and Process Modifications on the Physicochemical and Microbiological Characteristics of Cheddar-type Cheeses. [Internet] [Doctoral dissertation]. Victoria University; 2016. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/32884/.

Council of Science Editors:

Sheibani A. The Effect of Salt Reduction, Culture and Process Modifications on the Physicochemical and Microbiological Characteristics of Cheddar-type Cheeses. [Doctoral Dissertation]. Victoria University; 2016. Available from: http://vuir.vu.edu.au/32884/


Victoria University

17. Liyanaarachchi, Winston. Microparticulation of Dairy Proteins.

Degree: phd, College of Health and Biomedicine, 2017, Victoria University

The formation of soluble, heat stable whey protein (WP) particles could be achieved via the inclusion of caseins. The aim of this study was to establish the effects of caseins on the properties of heat-induced WP aggregates.

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Liyanaarachchi, W. (2017). Microparticulation of Dairy Proteins. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/33172/

Chicago Manual of Style (16th Edition):

Liyanaarachchi, Winston. “Microparticulation of Dairy Proteins.” 2017. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/33172/.

MLA Handbook (7th Edition):

Liyanaarachchi, Winston. “Microparticulation of Dairy Proteins.” 2017. Web. 08 Aug 2020.

Vancouver:

Liyanaarachchi W. Microparticulation of Dairy Proteins. [Internet] [Doctoral dissertation]. Victoria University; 2017. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/33172/.

Council of Science Editors:

Liyanaarachchi W. Microparticulation of Dairy Proteins. [Doctoral Dissertation]. Victoria University; 2017. Available from: http://vuir.vu.edu.au/33172/


Victoria University

18. Chai, Bing Cheng. Development and validation of a novel approach for the analysis of marine biotoxins.

Degree: phd, College of Engineering and Science, 2017, Victoria University

 Harmful algal blooms (HABs) which can produce a variety of marine biotoxins are a prevalent and growing risk to public safety. The aim of this… (more)

Subjects/Keywords: 0908 Food Sciences; College of Science and Engineering

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APA (6th Edition):

Chai, B. C. (2017). Development and validation of a novel approach for the analysis of marine biotoxins. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/34043/

Chicago Manual of Style (16th Edition):

Chai, Bing Cheng. “Development and validation of a novel approach for the analysis of marine biotoxins.” 2017. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/34043/.

MLA Handbook (7th Edition):

Chai, Bing Cheng. “Development and validation of a novel approach for the analysis of marine biotoxins.” 2017. Web. 08 Aug 2020.

Vancouver:

Chai BC. Development and validation of a novel approach for the analysis of marine biotoxins. [Internet] [Doctoral dissertation]. Victoria University; 2017. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/34043/.

Council of Science Editors:

Chai BC. Development and validation of a novel approach for the analysis of marine biotoxins. [Doctoral Dissertation]. Victoria University; 2017. Available from: http://vuir.vu.edu.au/34043/


Victoria University

19. Luo, XiaoXia. Milk Protein Concentrates (MPC) with Enhanced Functionalities Produced using Membrane Ultrafiltration.

Degree: phd, College of Health and Biomedicine, 2015, Victoria University

 Milk protein concentrate (MPC) has become an important raw material for many applications, including processed cheese, ice cream, yoghurt, fermented dairy and meal replacement beverages.… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Luo, X. (2015). Milk Protein Concentrates (MPC) with Enhanced Functionalities Produced using Membrane Ultrafiltration. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/34106/

Chicago Manual of Style (16th Edition):

Luo, XiaoXia. “Milk Protein Concentrates (MPC) with Enhanced Functionalities Produced using Membrane Ultrafiltration.” 2015. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/34106/.

MLA Handbook (7th Edition):

Luo, XiaoXia. “Milk Protein Concentrates (MPC) with Enhanced Functionalities Produced using Membrane Ultrafiltration.” 2015. Web. 08 Aug 2020.

Vancouver:

Luo X. Milk Protein Concentrates (MPC) with Enhanced Functionalities Produced using Membrane Ultrafiltration. [Internet] [Doctoral dissertation]. Victoria University; 2015. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/34106/.

Council of Science Editors:

Luo X. Milk Protein Concentrates (MPC) with Enhanced Functionalities Produced using Membrane Ultrafiltration. [Doctoral Dissertation]. Victoria University; 2015. Available from: http://vuir.vu.edu.au/34106/


Victoria University

20. Uduwerella, Gangani. A Novel Strategy for Minimizing Acid Whey Generation during Greek Yoghurt Production.

Degree: other, College of Health and Biomedicine, 2017, Victoria University

 Greek yoghurt is thicker, creamier and surpasses regular yoghurt in terms of protein richness, flavour, texture and taste. Greek yoghurt attains this unique combination by… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Uduwerella, G. (2017). A Novel Strategy for Minimizing Acid Whey Generation during Greek Yoghurt Production. (Masters Thesis). Victoria University. Retrieved from http://vuir.vu.edu.au/34439/

Chicago Manual of Style (16th Edition):

Uduwerella, Gangani. “A Novel Strategy for Minimizing Acid Whey Generation during Greek Yoghurt Production.” 2017. Masters Thesis, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/34439/.

MLA Handbook (7th Edition):

Uduwerella, Gangani. “A Novel Strategy for Minimizing Acid Whey Generation during Greek Yoghurt Production.” 2017. Web. 08 Aug 2020.

Vancouver:

Uduwerella G. A Novel Strategy for Minimizing Acid Whey Generation during Greek Yoghurt Production. [Internet] [Masters thesis]. Victoria University; 2017. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/34439/.

Council of Science Editors:

Uduwerella G. A Novel Strategy for Minimizing Acid Whey Generation during Greek Yoghurt Production. [Masters Thesis]. Victoria University; 2017. Available from: http://vuir.vu.edu.au/34439/


Victoria University

21. Ahmed, Zeinab. Endogenous muscle proteases involved in softening mechanisms and release of bioactive peptides during storage of underutilized fish species.

Degree: phd, College of Health and Biomedicine, 2017, Victoria University

 Texture is one of the most important quality parameters of fish muscle which impacts consumer’s acceptance, the market value and the suitability of fish for… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Ahmed, Z. (2017). Endogenous muscle proteases involved in softening mechanisms and release of bioactive peptides during storage of underutilized fish species. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/34686/

Chicago Manual of Style (16th Edition):

Ahmed, Zeinab. “Endogenous muscle proteases involved in softening mechanisms and release of bioactive peptides during storage of underutilized fish species.” 2017. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/34686/.

MLA Handbook (7th Edition):

Ahmed, Zeinab. “Endogenous muscle proteases involved in softening mechanisms and release of bioactive peptides during storage of underutilized fish species.” 2017. Web. 08 Aug 2020.

Vancouver:

Ahmed Z. Endogenous muscle proteases involved in softening mechanisms and release of bioactive peptides during storage of underutilized fish species. [Internet] [Doctoral dissertation]. Victoria University; 2017. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/34686/.

Council of Science Editors:

Ahmed Z. Endogenous muscle proteases involved in softening mechanisms and release of bioactive peptides during storage of underutilized fish species. [Doctoral Dissertation]. Victoria University; 2017. Available from: http://vuir.vu.edu.au/34686/


Victoria University

22. Vithanage, Nuwan R. Mapping the thermo-tolerant proteases in ultra high temperature (UHT) treated milk using molecular approaches.

Degree: phd, College of Health and Biomedicine, 2017, Victoria University

 Refrigerated storage of raw milk selects for psychrotrophic bacterial genera such as Pseudomonas (mainly Pseudomonas fluorescens), Bacillus, Acinetobacter, Hafnia, Klebsiella, Rahnella, Stenotrophomonas and Aeromonas, Serratia,… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Vithanage, N. R. (2017). Mapping the thermo-tolerant proteases in ultra high temperature (UHT) treated milk using molecular approaches. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/34726/

Chicago Manual of Style (16th Edition):

Vithanage, Nuwan R. “Mapping the thermo-tolerant proteases in ultra high temperature (UHT) treated milk using molecular approaches.” 2017. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/34726/.

MLA Handbook (7th Edition):

Vithanage, Nuwan R. “Mapping the thermo-tolerant proteases in ultra high temperature (UHT) treated milk using molecular approaches.” 2017. Web. 08 Aug 2020.

Vancouver:

Vithanage NR. Mapping the thermo-tolerant proteases in ultra high temperature (UHT) treated milk using molecular approaches. [Internet] [Doctoral dissertation]. Victoria University; 2017. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/34726/.

Council of Science Editors:

Vithanage NR. Mapping the thermo-tolerant proteases in ultra high temperature (UHT) treated milk using molecular approaches. [Doctoral Dissertation]. Victoria University; 2017. Available from: http://vuir.vu.edu.au/34726/


Victoria University

23. Mediwaththe, Anushka Thejangani Menike. Impact of Heating and Shearing on Native Milk Proteins in Raw Milk.

Degree: other, College of Health and Biomedicine, 2017, Victoria University

 Processed foods are less susceptible to various biological contaminants as well as to enzymes causing spoilage as the risks associated with food borne illnesses are… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Mediwaththe, A. T. M. (2017). Impact of Heating and Shearing on Native Milk Proteins in Raw Milk. (Masters Thesis). Victoria University. Retrieved from http://vuir.vu.edu.au/34840/

Chicago Manual of Style (16th Edition):

Mediwaththe, Anushka Thejangani Menike. “Impact of Heating and Shearing on Native Milk Proteins in Raw Milk.” 2017. Masters Thesis, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/34840/.

MLA Handbook (7th Edition):

Mediwaththe, Anushka Thejangani Menike. “Impact of Heating and Shearing on Native Milk Proteins in Raw Milk.” 2017. Web. 08 Aug 2020.

Vancouver:

Mediwaththe ATM. Impact of Heating and Shearing on Native Milk Proteins in Raw Milk. [Internet] [Masters thesis]. Victoria University; 2017. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/34840/.

Council of Science Editors:

Mediwaththe ATM. Impact of Heating and Shearing on Native Milk Proteins in Raw Milk. [Masters Thesis]. Victoria University; 2017. Available from: http://vuir.vu.edu.au/34840/


Victoria University

24. Kottahachchi Kankanamge, Manjula Nishanthi. Physico-chemical and functional properties of whey proteins as affected by the source of whey.

Degree: phd, College of Health and Biomedicine, 2018, Victoria University

 Increasing global demand for fermented dairy products and salted hard cheese varieties has led to the vast generation of acid and salty whey waste streams.… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Kottahachchi Kankanamge, M. N. (2018). Physico-chemical and functional properties of whey proteins as affected by the source of whey. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/36839/

Chicago Manual of Style (16th Edition):

Kottahachchi Kankanamge, Manjula Nishanthi. “Physico-chemical and functional properties of whey proteins as affected by the source of whey.” 2018. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/36839/.

MLA Handbook (7th Edition):

Kottahachchi Kankanamge, Manjula Nishanthi. “Physico-chemical and functional properties of whey proteins as affected by the source of whey.” 2018. Web. 08 Aug 2020.

Vancouver:

Kottahachchi Kankanamge MN. Physico-chemical and functional properties of whey proteins as affected by the source of whey. [Internet] [Doctoral dissertation]. Victoria University; 2018. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/36839/.

Council of Science Editors:

Kottahachchi Kankanamge MN. Physico-chemical and functional properties of whey proteins as affected by the source of whey. [Doctoral Dissertation]. Victoria University; 2018. Available from: http://vuir.vu.edu.au/36839/


Victoria University

25. Elfahri, Khaled. Anticarcinogenic Peptides Released from Milk Proteins by Lactobacillus Strains.

Degree: phd, College of Health and Biomedicine, 2018, Victoria University

 Bioactive compounds released by proteolytic cleavage of milk proteins during milk fermentation have a role beyond their nutritional importance. The first research chapter in this… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Elfahri, K. (2018). Anticarcinogenic Peptides Released from Milk Proteins by Lactobacillus Strains. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/36844/

Chicago Manual of Style (16th Edition):

Elfahri, Khaled. “Anticarcinogenic Peptides Released from Milk Proteins by Lactobacillus Strains.” 2018. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/36844/.

MLA Handbook (7th Edition):

Elfahri, Khaled. “Anticarcinogenic Peptides Released from Milk Proteins by Lactobacillus Strains.” 2018. Web. 08 Aug 2020.

Vancouver:

Elfahri K. Anticarcinogenic Peptides Released from Milk Proteins by Lactobacillus Strains. [Internet] [Doctoral dissertation]. Victoria University; 2018. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/36844/.

Council of Science Editors:

Elfahri K. Anticarcinogenic Peptides Released from Milk Proteins by Lactobacillus Strains. [Doctoral Dissertation]. Victoria University; 2018. Available from: http://vuir.vu.edu.au/36844/


Victoria University

26. Plozza, Timothy Edward. The analysis of fat-soluble vitamins in dairy cow milk by high performance liquid chromatography-ion trap mass spectrometry.

Degree: other, College of Engineering and Science, 2017, Victoria University

 Fat-soluble vitamins A, D, E, and vitamin A precursor β-carotene are essential nutrients for the human body. The analysis of these compounds is difficult due… (more)

Subjects/Keywords: 0908 Food Sciences; College of Science and Engineering

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APA (6th Edition):

Plozza, T. E. (2017). The analysis of fat-soluble vitamins in dairy cow milk by high performance liquid chromatography-ion trap mass spectrometry. (Masters Thesis). Victoria University. Retrieved from http://vuir.vu.edu.au/36958/

Chicago Manual of Style (16th Edition):

Plozza, Timothy Edward. “The analysis of fat-soluble vitamins in dairy cow milk by high performance liquid chromatography-ion trap mass spectrometry.” 2017. Masters Thesis, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/36958/.

MLA Handbook (7th Edition):

Plozza, Timothy Edward. “The analysis of fat-soluble vitamins in dairy cow milk by high performance liquid chromatography-ion trap mass spectrometry.” 2017. Web. 08 Aug 2020.

Vancouver:

Plozza TE. The analysis of fat-soluble vitamins in dairy cow milk by high performance liquid chromatography-ion trap mass spectrometry. [Internet] [Masters thesis]. Victoria University; 2017. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/36958/.

Council of Science Editors:

Plozza TE. The analysis of fat-soluble vitamins in dairy cow milk by high performance liquid chromatography-ion trap mass spectrometry. [Masters Thesis]. Victoria University; 2017. Available from: http://vuir.vu.edu.au/36958/


Victoria University

27. Miremadi, Fatemeh. Hypocholesterolemic and Anti-hypertensive Properties of Lactobacilli and Bifidobacteria.

Degree: phd, College of Health and Biomedicine, 2018, Victoria University

 This project involved the development of a synbiotic dairy product and its use in human feeding trials to quantify the hypocholesterolemic and antihypertensive effects of… (more)

Subjects/Keywords: 0908 Food Sciences; College of Health and Biomedicine

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APA (6th Edition):

Miremadi, F. (2018). Hypocholesterolemic and Anti-hypertensive Properties of Lactobacilli and Bifidobacteria. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/36971/

Chicago Manual of Style (16th Edition):

Miremadi, Fatemeh. “Hypocholesterolemic and Anti-hypertensive Properties of Lactobacilli and Bifidobacteria.” 2018. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/36971/.

MLA Handbook (7th Edition):

Miremadi, Fatemeh. “Hypocholesterolemic and Anti-hypertensive Properties of Lactobacilli and Bifidobacteria.” 2018. Web. 08 Aug 2020.

Vancouver:

Miremadi F. Hypocholesterolemic and Anti-hypertensive Properties of Lactobacilli and Bifidobacteria. [Internet] [Doctoral dissertation]. Victoria University; 2018. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/36971/.

Council of Science Editors:

Miremadi F. Hypocholesterolemic and Anti-hypertensive Properties of Lactobacilli and Bifidobacteria. [Doctoral Dissertation]. Victoria University; 2018. Available from: http://vuir.vu.edu.au/36971/


Victoria University

28. Isic, Aida. A study of flavonols in bok choy and their anti-cancer properties.

Degree: phd, College of Engineering and Science, 2017, Victoria University

 Phytochemicals are defined as biologically active, non-nutrient (i.e. not essential for the maintenance of life), plant compounds. They are present in all fruits, vegetables, grains,… (more)

Subjects/Keywords: 0908 Food Sciences; College of Science and Engineering

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APA (6th Edition):

Isic, A. (2017). A study of flavonols in bok choy and their anti-cancer properties. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/37821/

Chicago Manual of Style (16th Edition):

Isic, Aida. “A study of flavonols in bok choy and their anti-cancer properties.” 2017. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/37821/.

MLA Handbook (7th Edition):

Isic, Aida. “A study of flavonols in bok choy and their anti-cancer properties.” 2017. Web. 08 Aug 2020.

Vancouver:

Isic A. A study of flavonols in bok choy and their anti-cancer properties. [Internet] [Doctoral dissertation]. Victoria University; 2017. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/37821/.

Council of Science Editors:

Isic A. A study of flavonols in bok choy and their anti-cancer properties. [Doctoral Dissertation]. Victoria University; 2017. Available from: http://vuir.vu.edu.au/37821/


Victoria University

29. Stockham, Katherine. Antioxidants in food systems: influencing factors.

Degree: phd, College of Engineering and Science, 2017, Victoria University

 For well over 20 years the Oxygen Radical Absorbance Capacity (ORAC) assay has been an important research tool in identifying antioxidant candidates in food and… (more)

Subjects/Keywords: 0908 Food Sciences; College of Science and Engineering

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APA (6th Edition):

Stockham, K. (2017). Antioxidants in food systems: influencing factors. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/37865/

Chicago Manual of Style (16th Edition):

Stockham, Katherine. “Antioxidants in food systems: influencing factors.” 2017. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/37865/.

MLA Handbook (7th Edition):

Stockham, Katherine. “Antioxidants in food systems: influencing factors.” 2017. Web. 08 Aug 2020.

Vancouver:

Stockham K. Antioxidants in food systems: influencing factors. [Internet] [Doctoral dissertation]. Victoria University; 2017. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/37865/.

Council of Science Editors:

Stockham K. Antioxidants in food systems: influencing factors. [Doctoral Dissertation]. Victoria University; 2017. Available from: http://vuir.vu.edu.au/37865/


Victoria University

30. Bogahawaththa, Dimuthu. Processing-induced modifications of native bovine milk proteins in relation to immunogenicity.

Degree: phd, College of Health and Biomedicine, 2018, Victoria University

 Bovine milk proteins are a source of high-quality proteins in the human diet. Raw milk is subjected to different processing treatments prior to human consumption… (more)

Subjects/Keywords: 0908 Food Sciences; 1107 Immunology; College of Health and Biomedicine

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APA (6th Edition):

Bogahawaththa, D. (2018). Processing-induced modifications of native bovine milk proteins in relation to immunogenicity. (Doctoral Dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/38674/

Chicago Manual of Style (16th Edition):

Bogahawaththa, Dimuthu. “Processing-induced modifications of native bovine milk proteins in relation to immunogenicity.” 2018. Doctoral Dissertation, Victoria University. Accessed August 08, 2020. http://vuir.vu.edu.au/38674/.

MLA Handbook (7th Edition):

Bogahawaththa, Dimuthu. “Processing-induced modifications of native bovine milk proteins in relation to immunogenicity.” 2018. Web. 08 Aug 2020.

Vancouver:

Bogahawaththa D. Processing-induced modifications of native bovine milk proteins in relation to immunogenicity. [Internet] [Doctoral dissertation]. Victoria University; 2018. [cited 2020 Aug 08]. Available from: http://vuir.vu.edu.au/38674/.

Council of Science Editors:

Bogahawaththa D. Processing-induced modifications of native bovine milk proteins in relation to immunogenicity. [Doctoral Dissertation]. Victoria University; 2018. Available from: http://vuir.vu.edu.au/38674/

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