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You searched for subject:(664). Showing records 1 – 30 of 840 total matches.

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Heriot-Watt University

1. Gu, Xin. Characterisation of glucono-δ-lactone induced soy protein isolate gelation and its application in soy cheese.

Degree: PhD, 2008, Heriot-Watt University

 The purpose of this project was to conduct an investigation into the development of a soy cheese with acceptable texture. The effects of heat treatment,… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Gu, X. (2008). Characterisation of glucono-δ-lactone induced soy protein isolate gelation and its application in soy cheese. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/2039

Chicago Manual of Style (16th Edition):

Gu, Xin. “Characterisation of glucono-δ-lactone induced soy protein isolate gelation and its application in soy cheese.” 2008. Doctoral Dissertation, Heriot-Watt University. Accessed October 20, 2019. http://hdl.handle.net/10399/2039.

MLA Handbook (7th Edition):

Gu, Xin. “Characterisation of glucono-δ-lactone induced soy protein isolate gelation and its application in soy cheese.” 2008. Web. 20 Oct 2019.

Vancouver:

Gu X. Characterisation of glucono-δ-lactone induced soy protein isolate gelation and its application in soy cheese. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2008. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10399/2039.

Council of Science Editors:

Gu X. Characterisation of glucono-δ-lactone induced soy protein isolate gelation and its application in soy cheese. [Doctoral Dissertation]. Heriot-Watt University; 2008. Available from: http://hdl.handle.net/10399/2039


Heriot-Watt University

2. Greenwood, Michelle. The regulation and metabolism of raffinose family oligosaccharides in malting barley.

Degree: PhD, 2007, Heriot-Watt University

 The raffinose family oligosaccharides (RFO) are alpha-galactosyl derivatives of sucrose, and the most common are raffinose, stachyose and verbascose. Raffinose is found exclusively in the… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Greenwood, M. (2007). The regulation and metabolism of raffinose family oligosaccharides in malting barley. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/2101

Chicago Manual of Style (16th Edition):

Greenwood, Michelle. “The regulation and metabolism of raffinose family oligosaccharides in malting barley.” 2007. Doctoral Dissertation, Heriot-Watt University. Accessed October 20, 2019. http://hdl.handle.net/10399/2101.

MLA Handbook (7th Edition):

Greenwood, Michelle. “The regulation and metabolism of raffinose family oligosaccharides in malting barley.” 2007. Web. 20 Oct 2019.

Vancouver:

Greenwood M. The regulation and metabolism of raffinose family oligosaccharides in malting barley. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2007. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10399/2101.

Council of Science Editors:

Greenwood M. The regulation and metabolism of raffinose family oligosaccharides in malting barley. [Doctoral Dissertation]. Heriot-Watt University; 2007. Available from: http://hdl.handle.net/10399/2101


Loughborough University

3. Ray, Joydeep. Production and characterisation of cocoa butter equivalents from high oleic sunflower oil by enzymatic rearrangement.

Degree: PhD, 2013, Loughborough University

 Cocoa Butter (CB) is one of the most expensive and widely used raw materials in the chocolate and confectionery industries. Due to the rise in… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Ray, J. (2013). Production and characterisation of cocoa butter equivalents from high oleic sunflower oil by enzymatic rearrangement. (Doctoral Dissertation). Loughborough University. Retrieved from https://dspace.lboro.ac.uk/2134/13880 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594447

Chicago Manual of Style (16th Edition):

Ray, Joydeep. “Production and characterisation of cocoa butter equivalents from high oleic sunflower oil by enzymatic rearrangement.” 2013. Doctoral Dissertation, Loughborough University. Accessed October 20, 2019. https://dspace.lboro.ac.uk/2134/13880 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594447.

MLA Handbook (7th Edition):

Ray, Joydeep. “Production and characterisation of cocoa butter equivalents from high oleic sunflower oil by enzymatic rearrangement.” 2013. Web. 20 Oct 2019.

Vancouver:

Ray J. Production and characterisation of cocoa butter equivalents from high oleic sunflower oil by enzymatic rearrangement. [Internet] [Doctoral dissertation]. Loughborough University; 2013. [cited 2019 Oct 20]. Available from: https://dspace.lboro.ac.uk/2134/13880 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594447.

Council of Science Editors:

Ray J. Production and characterisation of cocoa butter equivalents from high oleic sunflower oil by enzymatic rearrangement. [Doctoral Dissertation]. Loughborough University; 2013. Available from: https://dspace.lboro.ac.uk/2134/13880 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594447


Heriot-Watt University

4. Wilson, Craig Alexander. The role of water composition on malt spirit quality.

Degree: PhD, 2008, Heriot-Watt University

 A series of distillery process waters was characterised by pyrolysis-GC/MS for humic substances derived from soils and vegetation in water in conjunction with dissolved organic… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Wilson, C. A. (2008). The role of water composition on malt spirit quality. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/2261

Chicago Manual of Style (16th Edition):

Wilson, Craig Alexander. “The role of water composition on malt spirit quality.” 2008. Doctoral Dissertation, Heriot-Watt University. Accessed October 20, 2019. http://hdl.handle.net/10399/2261.

MLA Handbook (7th Edition):

Wilson, Craig Alexander. “The role of water composition on malt spirit quality.” 2008. Web. 20 Oct 2019.

Vancouver:

Wilson CA. The role of water composition on malt spirit quality. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2008. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10399/2261.

Council of Science Editors:

Wilson CA. The role of water composition on malt spirit quality. [Doctoral Dissertation]. Heriot-Watt University; 2008. Available from: http://hdl.handle.net/10399/2261


Heriot-Watt University

5. Al-Bakkush, Al-Amari Ali. Improvement of functional properties of soy protein.

Degree: PhD, 2008, Heriot-Watt University

 The objective of this thesis was to study the effect of heat treatment and glycation on five industrially important functional properties of soy protein, namely… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Al-Bakkush, A. A. (2008). Improvement of functional properties of soy protein. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/2233

Chicago Manual of Style (16th Edition):

Al-Bakkush, Al-Amari Ali. “Improvement of functional properties of soy protein.” 2008. Doctoral Dissertation, Heriot-Watt University. Accessed October 20, 2019. http://hdl.handle.net/10399/2233.

MLA Handbook (7th Edition):

Al-Bakkush, Al-Amari Ali. “Improvement of functional properties of soy protein.” 2008. Web. 20 Oct 2019.

Vancouver:

Al-Bakkush AA. Improvement of functional properties of soy protein. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2008. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10399/2233.

Council of Science Editors:

Al-Bakkush AA. Improvement of functional properties of soy protein. [Doctoral Dissertation]. Heriot-Watt University; 2008. Available from: http://hdl.handle.net/10399/2233


Heriot-Watt University

6. Jenkinson, Helen Ruth. Studies on barley malt kernel heterogeneity.

Degree: PhD, 2008, Heriot-Watt University

 Standard analysis of malt flour can mask the heterogeneity of hydrolytic enzyme activity. Kernel heterogeneity can lead to brewhouse problems and a product with unpredictable… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Jenkinson, H. R. (2008). Studies on barley malt kernel heterogeneity. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/2252

Chicago Manual of Style (16th Edition):

Jenkinson, Helen Ruth. “Studies on barley malt kernel heterogeneity.” 2008. Doctoral Dissertation, Heriot-Watt University. Accessed October 20, 2019. http://hdl.handle.net/10399/2252.

MLA Handbook (7th Edition):

Jenkinson, Helen Ruth. “Studies on barley malt kernel heterogeneity.” 2008. Web. 20 Oct 2019.

Vancouver:

Jenkinson HR. Studies on barley malt kernel heterogeneity. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2008. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10399/2252.

Council of Science Editors:

Jenkinson HR. Studies on barley malt kernel heterogeneity. [Doctoral Dissertation]. Heriot-Watt University; 2008. Available from: http://hdl.handle.net/10399/2252


Heriot-Watt University

7. Wilson, Nicholas R. The effect of lactic acid bacteria on congener composition and sensory characteristics of Scotch Malt Whisky.

Degree: PhD, 2008, Heriot-Watt University

 Lactic acid bacteria (LAB) comprise a major part of the natural microflora of Scotch malt whisky fermentations, due to their tolerance of heat and elevated… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Wilson, N. R. (2008). The effect of lactic acid bacteria on congener composition and sensory characteristics of Scotch Malt Whisky. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/2260

Chicago Manual of Style (16th Edition):

Wilson, Nicholas R. “The effect of lactic acid bacteria on congener composition and sensory characteristics of Scotch Malt Whisky.” 2008. Doctoral Dissertation, Heriot-Watt University. Accessed October 20, 2019. http://hdl.handle.net/10399/2260.

MLA Handbook (7th Edition):

Wilson, Nicholas R. “The effect of lactic acid bacteria on congener composition and sensory characteristics of Scotch Malt Whisky.” 2008. Web. 20 Oct 2019.

Vancouver:

Wilson NR. The effect of lactic acid bacteria on congener composition and sensory characteristics of Scotch Malt Whisky. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2008. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10399/2260.

Council of Science Editors:

Wilson NR. The effect of lactic acid bacteria on congener composition and sensory characteristics of Scotch Malt Whisky. [Doctoral Dissertation]. Heriot-Watt University; 2008. Available from: http://hdl.handle.net/10399/2260

8. Kucerova, E. Comparative analysis of Cronobactor sp. with respect to genomic diversity and physiology.

Degree: PhD, 2010, Nottingham Trent University

 In recent years, some outbreaks of bacterial infection in neonatal intensive care units have been traced to powdered infant formula contaminated with Cronobacter species, causing… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Kucerova, E. (2010). Comparative analysis of Cronobactor sp. with respect to genomic diversity and physiology. (Doctoral Dissertation). Nottingham Trent University. Retrieved from http://irep.ntu.ac.uk/id/eprint/31/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.629187

Chicago Manual of Style (16th Edition):

Kucerova, E. “Comparative analysis of Cronobactor sp. with respect to genomic diversity and physiology.” 2010. Doctoral Dissertation, Nottingham Trent University. Accessed October 20, 2019. http://irep.ntu.ac.uk/id/eprint/31/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.629187.

MLA Handbook (7th Edition):

Kucerova, E. “Comparative analysis of Cronobactor sp. with respect to genomic diversity and physiology.” 2010. Web. 20 Oct 2019.

Vancouver:

Kucerova E. Comparative analysis of Cronobactor sp. with respect to genomic diversity and physiology. [Internet] [Doctoral dissertation]. Nottingham Trent University; 2010. [cited 2019 Oct 20]. Available from: http://irep.ntu.ac.uk/id/eprint/31/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.629187.

Council of Science Editors:

Kucerova E. Comparative analysis of Cronobactor sp. with respect to genomic diversity and physiology. [Doctoral Dissertation]. Nottingham Trent University; 2010. Available from: http://irep.ntu.ac.uk/id/eprint/31/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.629187


Heriot-Watt University

9. Lim, Sarina Binti Abdul Halim. An exploratory study on statistical process control in the UK food industry.

Degree: PhD, 2016, Heriot-Watt University

 Statistical Process Control (SPC) is an effective technique improving process performance in manufacturing companies; however, the literature shows its implementation in the food industry is… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Lim, S. B. A. H. (2016). An exploratory study on statistical process control in the UK food industry. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/3105

Chicago Manual of Style (16th Edition):

Lim, Sarina Binti Abdul Halim. “An exploratory study on statistical process control in the UK food industry.” 2016. Doctoral Dissertation, Heriot-Watt University. Accessed October 20, 2019. http://hdl.handle.net/10399/3105.

MLA Handbook (7th Edition):

Lim, Sarina Binti Abdul Halim. “An exploratory study on statistical process control in the UK food industry.” 2016. Web. 20 Oct 2019.

Vancouver:

Lim SBAH. An exploratory study on statistical process control in the UK food industry. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2016. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10399/3105.

Council of Science Editors:

Lim SBAH. An exploratory study on statistical process control in the UK food industry. [Doctoral Dissertation]. Heriot-Watt University; 2016. Available from: http://hdl.handle.net/10399/3105


University of Leeds

10. Tembo, David Tryson. Optimisation of Baobab (Adansonia digitata) fruit processing and handling techniques for increased human nutrition and commercialisation in Malawi.

Degree: PhD, 2016, University of Leeds

 The influence of thermal processing and preservation techniques on selected bioactive compounds of baobab fruit pulp and juice from Malawi were analysed using RP-HPLC whereas… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Tembo, D. T. (2016). Optimisation of Baobab (Adansonia digitata) fruit processing and handling techniques for increased human nutrition and commercialisation in Malawi. (Doctoral Dissertation). University of Leeds. Retrieved from http://etheses.whiterose.ac.uk/16032/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.702607

Chicago Manual of Style (16th Edition):

Tembo, David Tryson. “Optimisation of Baobab (Adansonia digitata) fruit processing and handling techniques for increased human nutrition and commercialisation in Malawi.” 2016. Doctoral Dissertation, University of Leeds. Accessed October 20, 2019. http://etheses.whiterose.ac.uk/16032/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.702607.

MLA Handbook (7th Edition):

Tembo, David Tryson. “Optimisation of Baobab (Adansonia digitata) fruit processing and handling techniques for increased human nutrition and commercialisation in Malawi.” 2016. Web. 20 Oct 2019.

Vancouver:

Tembo DT. Optimisation of Baobab (Adansonia digitata) fruit processing and handling techniques for increased human nutrition and commercialisation in Malawi. [Internet] [Doctoral dissertation]. University of Leeds; 2016. [cited 2019 Oct 20]. Available from: http://etheses.whiterose.ac.uk/16032/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.702607.

Council of Science Editors:

Tembo DT. Optimisation of Baobab (Adansonia digitata) fruit processing and handling techniques for increased human nutrition and commercialisation in Malawi. [Doctoral Dissertation]. University of Leeds; 2016. Available from: http://etheses.whiterose.ac.uk/16032/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.702607

11. P. Mohammed, Mohd Afandi. Mechanical characterisation, processing and microstructure of wheat flour dough.

Degree: PhD, 2012, Imperial College London

 The mechanical behaviour of dough, gluten and starch was studied in an effort to investigate whether bread dough can be treated as a two phase… (more)

Subjects/Keywords: 664

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APA (6th Edition):

P. Mohammed, M. A. (2012). Mechanical characterisation, processing and microstructure of wheat flour dough. (Doctoral Dissertation). Imperial College London. Retrieved from http://hdl.handle.net/10044/1/10523

Chicago Manual of Style (16th Edition):

P. Mohammed, Mohd Afandi. “Mechanical characterisation, processing and microstructure of wheat flour dough.” 2012. Doctoral Dissertation, Imperial College London. Accessed October 20, 2019. http://hdl.handle.net/10044/1/10523.

MLA Handbook (7th Edition):

P. Mohammed, Mohd Afandi. “Mechanical characterisation, processing and microstructure of wheat flour dough.” 2012. Web. 20 Oct 2019.

Vancouver:

P. Mohammed MA. Mechanical characterisation, processing and microstructure of wheat flour dough. [Internet] [Doctoral dissertation]. Imperial College London; 2012. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10044/1/10523.

Council of Science Editors:

P. Mohammed MA. Mechanical characterisation, processing and microstructure of wheat flour dough. [Doctoral Dissertation]. Imperial College London; 2012. Available from: http://hdl.handle.net/10044/1/10523

12. Plews, Andrew G. Structure, mechanical properties and acoustic emissions of starch extrudates.

Degree: PhD, 2008, Imperial College London

 Structural characterisation, mechanical properties and acoustic properties of solid biopolymer food foams {starch extrudates) are the major subject areas studied through this thesis. Initial stages… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Plews, A. G. (2008). Structure, mechanical properties and acoustic emissions of starch extrudates. (Doctoral Dissertation). Imperial College London. Retrieved from http://hdl.handle.net/10044/1/11867

Chicago Manual of Style (16th Edition):

Plews, Andrew G. “Structure, mechanical properties and acoustic emissions of starch extrudates.” 2008. Doctoral Dissertation, Imperial College London. Accessed October 20, 2019. http://hdl.handle.net/10044/1/11867.

MLA Handbook (7th Edition):

Plews, Andrew G. “Structure, mechanical properties and acoustic emissions of starch extrudates.” 2008. Web. 20 Oct 2019.

Vancouver:

Plews AG. Structure, mechanical properties and acoustic emissions of starch extrudates. [Internet] [Doctoral dissertation]. Imperial College London; 2008. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10044/1/11867.

Council of Science Editors:

Plews AG. Structure, mechanical properties and acoustic emissions of starch extrudates. [Doctoral Dissertation]. Imperial College London; 2008. Available from: http://hdl.handle.net/10044/1/11867

13. Mohammed, Idris Kevin. Mechanical characterisation of confectionery wafers.

Degree: PhD, 2011, Imperial College London

 The aim of this research is to model the deformation and fracture behaviour of wafers used in chocolate confectionery products. Compression and bending tests showed… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Mohammed, I. K. (2011). Mechanical characterisation of confectionery wafers. (Doctoral Dissertation). Imperial College London. Retrieved from http://hdl.handle.net/10044/1/6878

Chicago Manual of Style (16th Edition):

Mohammed, Idris Kevin. “Mechanical characterisation of confectionery wafers.” 2011. Doctoral Dissertation, Imperial College London. Accessed October 20, 2019. http://hdl.handle.net/10044/1/6878.

MLA Handbook (7th Edition):

Mohammed, Idris Kevin. “Mechanical characterisation of confectionery wafers.” 2011. Web. 20 Oct 2019.

Vancouver:

Mohammed IK. Mechanical characterisation of confectionery wafers. [Internet] [Doctoral dissertation]. Imperial College London; 2011. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10044/1/6878.

Council of Science Editors:

Mohammed IK. Mechanical characterisation of confectionery wafers. [Doctoral Dissertation]. Imperial College London; 2011. Available from: http://hdl.handle.net/10044/1/6878


University of East Anglia

14. Brown, Helen. The role of biofilms in Campylobacter jejuni survival in the food chain.

Degree: PhD, 2015, University of East Anglia

 Campylobacter jejuni is the leading cause of bacterial foodborne poisoning in the developed world. The impact of infection is mainly economic, however the disease can… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Brown, H. (2015). The role of biofilms in Campylobacter jejuni survival in the food chain. (Doctoral Dissertation). University of East Anglia. Retrieved from https://ueaeprints.uea.ac.uk/58545/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.684015

Chicago Manual of Style (16th Edition):

Brown, Helen. “The role of biofilms in Campylobacter jejuni survival in the food chain.” 2015. Doctoral Dissertation, University of East Anglia. Accessed October 20, 2019. https://ueaeprints.uea.ac.uk/58545/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.684015.

MLA Handbook (7th Edition):

Brown, Helen. “The role of biofilms in Campylobacter jejuni survival in the food chain.” 2015. Web. 20 Oct 2019.

Vancouver:

Brown H. The role of biofilms in Campylobacter jejuni survival in the food chain. [Internet] [Doctoral dissertation]. University of East Anglia; 2015. [cited 2019 Oct 20]. Available from: https://ueaeprints.uea.ac.uk/58545/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.684015.

Council of Science Editors:

Brown H. The role of biofilms in Campylobacter jejuni survival in the food chain. [Doctoral Dissertation]. University of East Anglia; 2015. Available from: https://ueaeprints.uea.ac.uk/58545/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.684015


University of Newcastle upon Tyne

15. Dew, Rosemary. Improvement of fruit product quality and shelf life by changing temperature conditions during transport and storage.

Degree: PhD, 2015, University of Newcastle upon Tyne

 The present study aimed to investigate whether the temperatures usually applied in the supply chain during transport and storage may be too low for optimal… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Dew, R. (2015). Improvement of fruit product quality and shelf life by changing temperature conditions during transport and storage. (Doctoral Dissertation). University of Newcastle upon Tyne. Retrieved from http://hdl.handle.net/10443/2918

Chicago Manual of Style (16th Edition):

Dew, Rosemary. “Improvement of fruit product quality and shelf life by changing temperature conditions during transport and storage.” 2015. Doctoral Dissertation, University of Newcastle upon Tyne. Accessed October 20, 2019. http://hdl.handle.net/10443/2918.

MLA Handbook (7th Edition):

Dew, Rosemary. “Improvement of fruit product quality and shelf life by changing temperature conditions during transport and storage.” 2015. Web. 20 Oct 2019.

Vancouver:

Dew R. Improvement of fruit product quality and shelf life by changing temperature conditions during transport and storage. [Internet] [Doctoral dissertation]. University of Newcastle upon Tyne; 2015. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10443/2918.

Council of Science Editors:

Dew R. Improvement of fruit product quality and shelf life by changing temperature conditions during transport and storage. [Doctoral Dissertation]. University of Newcastle upon Tyne; 2015. Available from: http://hdl.handle.net/10443/2918


University of Leeds

16. Zengin, Adem. Modelling the colloidal behaviour of food systems in the presence of fragmented proteins/macromolecules : a self-consistent field approach.

Degree: PhD, 2016, University of Leeds

 This thesis presents a theoretical examination of the possibility that the fragments of a protein may provide better colloidal stability than the intact protein itself… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Zengin, A. (2016). Modelling the colloidal behaviour of food systems in the presence of fragmented proteins/macromolecules : a self-consistent field approach. (Doctoral Dissertation). University of Leeds. Retrieved from http://etheses.whiterose.ac.uk/13249/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.689254

Chicago Manual of Style (16th Edition):

Zengin, Adem. “Modelling the colloidal behaviour of food systems in the presence of fragmented proteins/macromolecules : a self-consistent field approach.” 2016. Doctoral Dissertation, University of Leeds. Accessed October 20, 2019. http://etheses.whiterose.ac.uk/13249/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.689254.

MLA Handbook (7th Edition):

Zengin, Adem. “Modelling the colloidal behaviour of food systems in the presence of fragmented proteins/macromolecules : a self-consistent field approach.” 2016. Web. 20 Oct 2019.

Vancouver:

Zengin A. Modelling the colloidal behaviour of food systems in the presence of fragmented proteins/macromolecules : a self-consistent field approach. [Internet] [Doctoral dissertation]. University of Leeds; 2016. [cited 2019 Oct 20]. Available from: http://etheses.whiterose.ac.uk/13249/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.689254.

Council of Science Editors:

Zengin A. Modelling the colloidal behaviour of food systems in the presence of fragmented proteins/macromolecules : a self-consistent field approach. [Doctoral Dissertation]. University of Leeds; 2016. Available from: http://etheses.whiterose.ac.uk/13249/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.689254


Heriot-Watt University

17. Hansen, Rasmus. Molecular analysis of a distilling strain of Saccharomyces cerevisiae.

Degree: 2007, Heriot-Watt University

 The robustness of industrial grain whisky fermentation is influenced by environmental stresses that affect the performance of distiller's yeast, and have an effect on its… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Hansen, R. (2007). Molecular analysis of a distilling strain of Saccharomyces cerevisiae. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/2102

Chicago Manual of Style (16th Edition):

Hansen, Rasmus. “Molecular analysis of a distilling strain of Saccharomyces cerevisiae.” 2007. Doctoral Dissertation, Heriot-Watt University. Accessed October 20, 2019. http://hdl.handle.net/10399/2102.

MLA Handbook (7th Edition):

Hansen, Rasmus. “Molecular analysis of a distilling strain of Saccharomyces cerevisiae.” 2007. Web. 20 Oct 2019.

Vancouver:

Hansen R. Molecular analysis of a distilling strain of Saccharomyces cerevisiae. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2007. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10399/2102.

Council of Science Editors:

Hansen R. Molecular analysis of a distilling strain of Saccharomyces cerevisiae. [Doctoral Dissertation]. Heriot-Watt University; 2007. Available from: http://hdl.handle.net/10399/2102


Heriot-Watt University

18. Miedl, Michaela. The effect of raw materials and yeast quality on beer stability.

Degree: 2010, Heriot-Watt University

 Beer stability is a critical quality parameter and a large amount of research has attempted to understand and optimise it. The present study focused on… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Miedl, M. (2010). The effect of raw materials and yeast quality on beer stability. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/2620

Chicago Manual of Style (16th Edition):

Miedl, Michaela. “The effect of raw materials and yeast quality on beer stability.” 2010. Doctoral Dissertation, Heriot-Watt University. Accessed October 20, 2019. http://hdl.handle.net/10399/2620.

MLA Handbook (7th Edition):

Miedl, Michaela. “The effect of raw materials and yeast quality on beer stability.” 2010. Web. 20 Oct 2019.

Vancouver:

Miedl M. The effect of raw materials and yeast quality on beer stability. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2010. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10399/2620.

Council of Science Editors:

Miedl M. The effect of raw materials and yeast quality on beer stability. [Doctoral Dissertation]. Heriot-Watt University; 2010. Available from: http://hdl.handle.net/10399/2620


Heriot-Watt University

19. Harrison, Barry. Peat source and its impact on the flavour of Scotch whisky.

Degree: 2007, Heriot-Watt University

 Peat is used as a source of flavour compounds in Scotch malt whisky production when it is burned during malt kilning. The aim of this… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Harrison, B. (2007). Peat source and its impact on the flavour of Scotch whisky. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/2032

Chicago Manual of Style (16th Edition):

Harrison, Barry. “Peat source and its impact on the flavour of Scotch whisky.” 2007. Doctoral Dissertation, Heriot-Watt University. Accessed October 20, 2019. http://hdl.handle.net/10399/2032.

MLA Handbook (7th Edition):

Harrison, Barry. “Peat source and its impact on the flavour of Scotch whisky.” 2007. Web. 20 Oct 2019.

Vancouver:

Harrison B. Peat source and its impact on the flavour of Scotch whisky. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2007. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10399/2032.

Council of Science Editors:

Harrison B. Peat source and its impact on the flavour of Scotch whisky. [Doctoral Dissertation]. Heriot-Watt University; 2007. Available from: http://hdl.handle.net/10399/2032


Cranfield University

20. Natskoulis, Pantelis. Mycotoxigenic fungi and ochratoxin contamination in greek grapes and wine.

Degree: 2009, Cranfield University

 Basic concept of the present study was to examine ochratoxin A (OTA) presence in Greek grapes on the field, during winemaking and at the final… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Natskoulis, P. (2009). Mycotoxigenic fungi and ochratoxin contamination in greek grapes and wine. (Doctoral Dissertation). Cranfield University. Retrieved from http://dspace.lib.cranfield.ac.uk/handle/1826/4626 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.521245

Chicago Manual of Style (16th Edition):

Natskoulis, Pantelis. “Mycotoxigenic fungi and ochratoxin contamination in greek grapes and wine.” 2009. Doctoral Dissertation, Cranfield University. Accessed October 20, 2019. http://dspace.lib.cranfield.ac.uk/handle/1826/4626 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.521245.

MLA Handbook (7th Edition):

Natskoulis, Pantelis. “Mycotoxigenic fungi and ochratoxin contamination in greek grapes and wine.” 2009. Web. 20 Oct 2019.

Vancouver:

Natskoulis P. Mycotoxigenic fungi and ochratoxin contamination in greek grapes and wine. [Internet] [Doctoral dissertation]. Cranfield University; 2009. [cited 2019 Oct 20]. Available from: http://dspace.lib.cranfield.ac.uk/handle/1826/4626 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.521245.

Council of Science Editors:

Natskoulis P. Mycotoxigenic fungi and ochratoxin contamination in greek grapes and wine. [Doctoral Dissertation]. Cranfield University; 2009. Available from: http://dspace.lib.cranfield.ac.uk/handle/1826/4626 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.521245


Cranfield University

21. Argyri, Anthoula A. Quantifying meat spoilage with an array of biochemical indicators.

Degree: 2010, Cranfield University

 Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. It is crucial to validate and establish… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Argyri, A. A. (2010). Quantifying meat spoilage with an array of biochemical indicators. (Doctoral Dissertation). Cranfield University. Retrieved from http://dspace.lib.cranfield.ac.uk/handle/1826/5621 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534226

Chicago Manual of Style (16th Edition):

Argyri, Anthoula A. “Quantifying meat spoilage with an array of biochemical indicators.” 2010. Doctoral Dissertation, Cranfield University. Accessed October 20, 2019. http://dspace.lib.cranfield.ac.uk/handle/1826/5621 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534226.

MLA Handbook (7th Edition):

Argyri, Anthoula A. “Quantifying meat spoilage with an array of biochemical indicators.” 2010. Web. 20 Oct 2019.

Vancouver:

Argyri AA. Quantifying meat spoilage with an array of biochemical indicators. [Internet] [Doctoral dissertation]. Cranfield University; 2010. [cited 2019 Oct 20]. Available from: http://dspace.lib.cranfield.ac.uk/handle/1826/5621 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534226.

Council of Science Editors:

Argyri AA. Quantifying meat spoilage with an array of biochemical indicators. [Doctoral Dissertation]. Cranfield University; 2010. Available from: http://dspace.lib.cranfield.ac.uk/handle/1826/5621 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534226


University of Leeds

22. Aktar, Tugba. Determining the detection threshold for perception of selected textural attributes.

Degree: PhD, 2015, University of Leeds

 Texture perception and appreciation was found to be one of the determinative factors for preference, which lead to business success. Moreover, it was claimed to… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Aktar, T. (2015). Determining the detection threshold for perception of selected textural attributes. (Doctoral Dissertation). University of Leeds. Retrieved from http://etheses.whiterose.ac.uk/10753/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.674999

Chicago Manual of Style (16th Edition):

Aktar, Tugba. “Determining the detection threshold for perception of selected textural attributes.” 2015. Doctoral Dissertation, University of Leeds. Accessed October 20, 2019. http://etheses.whiterose.ac.uk/10753/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.674999.

MLA Handbook (7th Edition):

Aktar, Tugba. “Determining the detection threshold for perception of selected textural attributes.” 2015. Web. 20 Oct 2019.

Vancouver:

Aktar T. Determining the detection threshold for perception of selected textural attributes. [Internet] [Doctoral dissertation]. University of Leeds; 2015. [cited 2019 Oct 20]. Available from: http://etheses.whiterose.ac.uk/10753/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.674999.

Council of Science Editors:

Aktar T. Determining the detection threshold for perception of selected textural attributes. [Doctoral Dissertation]. University of Leeds; 2015. Available from: http://etheses.whiterose.ac.uk/10753/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.674999


University of Leeds

23. Keijbets, Esther Leonie. Solid mould surface characteristics in relation to chocolate adhesion and the influence of processing conditions.

Degree: PhD, 2009, University of Leeds

 Crystallization of cocoa butter in the correct polymorphic form (Form V) leads to a volumetric contraction of tempered chocolate during solidification and aids in the… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Keijbets, E. L. (2009). Solid mould surface characteristics in relation to chocolate adhesion and the influence of processing conditions. (Doctoral Dissertation). University of Leeds. Retrieved from http://etheses.whiterose.ac.uk/12740/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.515540

Chicago Manual of Style (16th Edition):

Keijbets, Esther Leonie. “Solid mould surface characteristics in relation to chocolate adhesion and the influence of processing conditions.” 2009. Doctoral Dissertation, University of Leeds. Accessed October 20, 2019. http://etheses.whiterose.ac.uk/12740/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.515540.

MLA Handbook (7th Edition):

Keijbets, Esther Leonie. “Solid mould surface characteristics in relation to chocolate adhesion and the influence of processing conditions.” 2009. Web. 20 Oct 2019.

Vancouver:

Keijbets EL. Solid mould surface characteristics in relation to chocolate adhesion and the influence of processing conditions. [Internet] [Doctoral dissertation]. University of Leeds; 2009. [cited 2019 Oct 20]. Available from: http://etheses.whiterose.ac.uk/12740/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.515540.

Council of Science Editors:

Keijbets EL. Solid mould surface characteristics in relation to chocolate adhesion and the influence of processing conditions. [Doctoral Dissertation]. University of Leeds; 2009. Available from: http://etheses.whiterose.ac.uk/12740/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.515540


University of Leeds

24. Bolarinwa, Islamiyat. Cyanogenic glycosides in plant foods.

Degree: PhD, 2013, University of Leeds

 Consumption of cyanogenic plants can cause serious health problems for humans. The ability to detect and quantify cyanogenic glycosides, capable of generating cyanide, could contribute… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Bolarinwa, I. (2013). Cyanogenic glycosides in plant foods. (Doctoral Dissertation). University of Leeds. Retrieved from http://etheses.whiterose.ac.uk/5002/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.678047

Chicago Manual of Style (16th Edition):

Bolarinwa, Islamiyat. “Cyanogenic glycosides in plant foods.” 2013. Doctoral Dissertation, University of Leeds. Accessed October 20, 2019. http://etheses.whiterose.ac.uk/5002/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.678047.

MLA Handbook (7th Edition):

Bolarinwa, Islamiyat. “Cyanogenic glycosides in plant foods.” 2013. Web. 20 Oct 2019.

Vancouver:

Bolarinwa I. Cyanogenic glycosides in plant foods. [Internet] [Doctoral dissertation]. University of Leeds; 2013. [cited 2019 Oct 20]. Available from: http://etheses.whiterose.ac.uk/5002/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.678047.

Council of Science Editors:

Bolarinwa I. Cyanogenic glycosides in plant foods. [Doctoral Dissertation]. University of Leeds; 2013. Available from: http://etheses.whiterose.ac.uk/5002/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.678047


University of Leeds

25. Chu, Jin. Effect of cultivar and growth region on the mechanical and biochemical properties of canned baked beans.

Degree: PhD, 2014, University of Leeds

 Canned baked beans are the most widely consumed legume product in UK. The canning quality of the beans will significantly influence consumer acceptability and the… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Chu, J. (2014). Effect of cultivar and growth region on the mechanical and biochemical properties of canned baked beans. (Doctoral Dissertation). University of Leeds. Retrieved from http://etheses.whiterose.ac.uk/9189/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.651234

Chicago Manual of Style (16th Edition):

Chu, Jin. “Effect of cultivar and growth region on the mechanical and biochemical properties of canned baked beans.” 2014. Doctoral Dissertation, University of Leeds. Accessed October 20, 2019. http://etheses.whiterose.ac.uk/9189/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.651234.

MLA Handbook (7th Edition):

Chu, Jin. “Effect of cultivar and growth region on the mechanical and biochemical properties of canned baked beans.” 2014. Web. 20 Oct 2019.

Vancouver:

Chu J. Effect of cultivar and growth region on the mechanical and biochemical properties of canned baked beans. [Internet] [Doctoral dissertation]. University of Leeds; 2014. [cited 2019 Oct 20]. Available from: http://etheses.whiterose.ac.uk/9189/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.651234.

Council of Science Editors:

Chu J. Effect of cultivar and growth region on the mechanical and biochemical properties of canned baked beans. [Doctoral Dissertation]. University of Leeds; 2014. Available from: http://etheses.whiterose.ac.uk/9189/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.651234


University of York

26. Hasan, Haslina. Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products.

Degree: PhD, 2010, University of York

 A single stage reversed phase high performance liquid chromatography (RP HPLC) separation of animal fat triacylglycerols (TAGs) has been developed for coupling with atmospheric pressure… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Hasan, H. (2010). Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products. (Doctoral Dissertation). University of York. Retrieved from http://etheses.whiterose.ac.uk/1079/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.535043

Chicago Manual of Style (16th Edition):

Hasan, Haslina. “Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products.” 2010. Doctoral Dissertation, University of York. Accessed October 20, 2019. http://etheses.whiterose.ac.uk/1079/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.535043.

MLA Handbook (7th Edition):

Hasan, Haslina. “Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products.” 2010. Web. 20 Oct 2019.

Vancouver:

Hasan H. Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products. [Internet] [Doctoral dissertation]. University of York; 2010. [cited 2019 Oct 20]. Available from: http://etheses.whiterose.ac.uk/1079/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.535043.

Council of Science Editors:

Hasan H. Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products. [Doctoral Dissertation]. University of York; 2010. Available from: http://etheses.whiterose.ac.uk/1079/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.535043


Heriot-Watt University

27. Baird, William J. Competitive adsorption of bile salts and milk protein in oil-in-water emulsions.

Degree: PhD, 2013, Heriot-Watt University

 The competitive adsorption of bile salts with milk proteins (whey protein concentrate (WPC) or sodium caseinate (SCN)) was studied in oil-in-water emulsions. The research confirmed… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Baird, W. J. (2013). Competitive adsorption of bile salts and milk protein in oil-in-water emulsions. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/2903

Chicago Manual of Style (16th Edition):

Baird, William J. “Competitive adsorption of bile salts and milk protein in oil-in-water emulsions.” 2013. Doctoral Dissertation, Heriot-Watt University. Accessed October 20, 2019. http://hdl.handle.net/10399/2903.

MLA Handbook (7th Edition):

Baird, William J. “Competitive adsorption of bile salts and milk protein in oil-in-water emulsions.” 2013. Web. 20 Oct 2019.

Vancouver:

Baird WJ. Competitive adsorption of bile salts and milk protein in oil-in-water emulsions. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2013. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10399/2903.

Council of Science Editors:

Baird WJ. Competitive adsorption of bile salts and milk protein in oil-in-water emulsions. [Doctoral Dissertation]. Heriot-Watt University; 2013. Available from: http://hdl.handle.net/10399/2903

28. Beer, Sean. Perceptions of the authenticity of food : a study of residents in Dorset (UK).

Degree: PhD, 2015, Bournemouth University

 In this thesis I critically explore the relationship between authenticity, the individual, society and the food consumed within that society for a group of residents… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Beer, S. (2015). Perceptions of the authenticity of food : a study of residents in Dorset (UK). (Doctoral Dissertation). Bournemouth University. Retrieved from http://eprints.bournemouth.ac.uk/24522/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.693386

Chicago Manual of Style (16th Edition):

Beer, Sean. “Perceptions of the authenticity of food : a study of residents in Dorset (UK).” 2015. Doctoral Dissertation, Bournemouth University. Accessed October 20, 2019. http://eprints.bournemouth.ac.uk/24522/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.693386.

MLA Handbook (7th Edition):

Beer, Sean. “Perceptions of the authenticity of food : a study of residents in Dorset (UK).” 2015. Web. 20 Oct 2019.

Vancouver:

Beer S. Perceptions of the authenticity of food : a study of residents in Dorset (UK). [Internet] [Doctoral dissertation]. Bournemouth University; 2015. [cited 2019 Oct 20]. Available from: http://eprints.bournemouth.ac.uk/24522/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.693386.

Council of Science Editors:

Beer S. Perceptions of the authenticity of food : a study of residents in Dorset (UK). [Doctoral Dissertation]. Bournemouth University; 2015. Available from: http://eprints.bournemouth.ac.uk/24522/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.693386


University of Newcastle upon Tyne

29. Wani, Shreya Baldev. Use of gaseous ozone to prevent post-harvest microbial spoilage of leafy produce.

Degree: PhD, 2015, University of Newcastle upon Tyne

 Fresh leafy salads suffer from post-harvest microbial contamination and decay. Due to increasing pesticide resistance and consumer pressures, residue free alternatives, such as ozone, are… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Wani, S. B. (2015). Use of gaseous ozone to prevent post-harvest microbial spoilage of leafy produce. (Doctoral Dissertation). University of Newcastle upon Tyne. Retrieved from http://hdl.handle.net/10443/3043

Chicago Manual of Style (16th Edition):

Wani, Shreya Baldev. “Use of gaseous ozone to prevent post-harvest microbial spoilage of leafy produce.” 2015. Doctoral Dissertation, University of Newcastle upon Tyne. Accessed October 20, 2019. http://hdl.handle.net/10443/3043.

MLA Handbook (7th Edition):

Wani, Shreya Baldev. “Use of gaseous ozone to prevent post-harvest microbial spoilage of leafy produce.” 2015. Web. 20 Oct 2019.

Vancouver:

Wani SB. Use of gaseous ozone to prevent post-harvest microbial spoilage of leafy produce. [Internet] [Doctoral dissertation]. University of Newcastle upon Tyne; 2015. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10443/3043.

Council of Science Editors:

Wani SB. Use of gaseous ozone to prevent post-harvest microbial spoilage of leafy produce. [Doctoral Dissertation]. University of Newcastle upon Tyne; 2015. Available from: http://hdl.handle.net/10443/3043


University of Newcastle upon Tyne

30. Brunton, Ronan James. Developing a conceptual framework for the reduction of greenwash in environmentally proactive organisations.

Degree: PhD, 2015, University of Newcastle upon Tyne

 In what is essentially a policy-relevant thesis, this study concerns the process of developing a conceptual framework for the reduction of greenwash in the greening… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Brunton, R. J. (2015). Developing a conceptual framework for the reduction of greenwash in environmentally proactive organisations. (Doctoral Dissertation). University of Newcastle upon Tyne. Retrieved from http://hdl.handle.net/10443/3044

Chicago Manual of Style (16th Edition):

Brunton, Ronan James. “Developing a conceptual framework for the reduction of greenwash in environmentally proactive organisations.” 2015. Doctoral Dissertation, University of Newcastle upon Tyne. Accessed October 20, 2019. http://hdl.handle.net/10443/3044.

MLA Handbook (7th Edition):

Brunton, Ronan James. “Developing a conceptual framework for the reduction of greenwash in environmentally proactive organisations.” 2015. Web. 20 Oct 2019.

Vancouver:

Brunton RJ. Developing a conceptual framework for the reduction of greenwash in environmentally proactive organisations. [Internet] [Doctoral dissertation]. University of Newcastle upon Tyne; 2015. [cited 2019 Oct 20]. Available from: http://hdl.handle.net/10443/3044.

Council of Science Editors:

Brunton RJ. Developing a conceptual framework for the reduction of greenwash in environmentally proactive organisations. [Doctoral Dissertation]. University of Newcastle upon Tyne; 2015. Available from: http://hdl.handle.net/10443/3044

[1] [2] [3] [4] [5] … [28]

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