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You searched for subject:(664). Showing records 1 – 30 of 783 total matches.

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1. Taylor, Daryn. Computational modelling of full aperture easy open ends for improved can end design.

Degree: Thesis (Eng.D.), 2011, Swansea University

 Easy-Open-End`s (EOE) in can design are increasing within the can making industry, drink can EOE's known as pouring aperture's are now widely used because of… (more)

Subjects/Keywords: 664

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Taylor, D. (2011). Computational modelling of full aperture easy open ends for improved can end design. (Doctoral Dissertation). Swansea University. Retrieved from https://cronfa.swan.ac.uk/Record/cronfa42305 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.752254

Chicago Manual of Style (16th Edition):

Taylor, Daryn. “Computational modelling of full aperture easy open ends for improved can end design.” 2011. Doctoral Dissertation, Swansea University. Accessed October 01, 2020. https://cronfa.swan.ac.uk/Record/cronfa42305 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.752254.

MLA Handbook (7th Edition):

Taylor, Daryn. “Computational modelling of full aperture easy open ends for improved can end design.” 2011. Web. 01 Oct 2020.

Vancouver:

Taylor D. Computational modelling of full aperture easy open ends for improved can end design. [Internet] [Doctoral dissertation]. Swansea University; 2011. [cited 2020 Oct 01]. Available from: https://cronfa.swan.ac.uk/Record/cronfa42305 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.752254.

Council of Science Editors:

Taylor D. Computational modelling of full aperture easy open ends for improved can end design. [Doctoral Dissertation]. Swansea University; 2011. Available from: https://cronfa.swan.ac.uk/Record/cronfa42305 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.752254


University of Newcastle upon Tyne

2. Tan, Karin Yu Mian. Health claims on food products in South East Asia : a comparative study on regulatory framework and consumer understanding.

Degree: PhD, 2017, University of Newcastle upon Tyne

 Health claims on food products facilitate communication of nutritional benefit of food products for the food industry and require regulatory approval. The Association of Southeast… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Tan, K. Y. M. (2017). Health claims on food products in South East Asia : a comparative study on regulatory framework and consumer understanding. (Doctoral Dissertation). University of Newcastle upon Tyne. Retrieved from http://theses.ncl.ac.uk/jspui/handle/10443/3752 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.740506

Chicago Manual of Style (16th Edition):

Tan, Karin Yu Mian. “Health claims on food products in South East Asia : a comparative study on regulatory framework and consumer understanding.” 2017. Doctoral Dissertation, University of Newcastle upon Tyne. Accessed October 01, 2020. http://theses.ncl.ac.uk/jspui/handle/10443/3752 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.740506.

MLA Handbook (7th Edition):

Tan, Karin Yu Mian. “Health claims on food products in South East Asia : a comparative study on regulatory framework and consumer understanding.” 2017. Web. 01 Oct 2020.

Vancouver:

Tan KYM. Health claims on food products in South East Asia : a comparative study on regulatory framework and consumer understanding. [Internet] [Doctoral dissertation]. University of Newcastle upon Tyne; 2017. [cited 2020 Oct 01]. Available from: http://theses.ncl.ac.uk/jspui/handle/10443/3752 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.740506.

Council of Science Editors:

Tan KYM. Health claims on food products in South East Asia : a comparative study on regulatory framework and consumer understanding. [Doctoral Dissertation]. University of Newcastle upon Tyne; 2017. Available from: http://theses.ncl.ac.uk/jspui/handle/10443/3752 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.740506

3. Srisukchayakul, Pornpoj. Effects of acid adaptation on the survival of Lactobacillus plantarum NCMIB 8826 in fruit juices.

Degree: PhD, 2017, University of Reading

 The aims of this work were to study the effect of acid adaptation on the survival of the stationary phase Lactobacillus plantarum NCMIB 8826 cells,… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Srisukchayakul, P. (2017). Effects of acid adaptation on the survival of Lactobacillus plantarum NCMIB 8826 in fruit juices. (Doctoral Dissertation). University of Reading. Retrieved from http://centaur.reading.ac.uk/76117/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.741088

Chicago Manual of Style (16th Edition):

Srisukchayakul, Pornpoj. “Effects of acid adaptation on the survival of Lactobacillus plantarum NCMIB 8826 in fruit juices.” 2017. Doctoral Dissertation, University of Reading. Accessed October 01, 2020. http://centaur.reading.ac.uk/76117/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.741088.

MLA Handbook (7th Edition):

Srisukchayakul, Pornpoj. “Effects of acid adaptation on the survival of Lactobacillus plantarum NCMIB 8826 in fruit juices.” 2017. Web. 01 Oct 2020.

Vancouver:

Srisukchayakul P. Effects of acid adaptation on the survival of Lactobacillus plantarum NCMIB 8826 in fruit juices. [Internet] [Doctoral dissertation]. University of Reading; 2017. [cited 2020 Oct 01]. Available from: http://centaur.reading.ac.uk/76117/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.741088.

Council of Science Editors:

Srisukchayakul P. Effects of acid adaptation on the survival of Lactobacillus plantarum NCMIB 8826 in fruit juices. [Doctoral Dissertation]. University of Reading; 2017. Available from: http://centaur.reading.ac.uk/76117/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.741088

4. Maidin, Nurmahani Mohd. Recovery of polyphenols from red grape (Vitis vinifera) pomace extracts using colloidal gas aphrons (CGA).

Degree: PhD, 2017, University of Reading

 Polyphenols from grape pomace are of high interest because of their great sources of natural antioxidants, their potential benefits to human health and other functionalities… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Maidin, N. M. (2017). Recovery of polyphenols from red grape (Vitis vinifera) pomace extracts using colloidal gas aphrons (CGA). (Doctoral Dissertation). University of Reading. Retrieved from http://centaur.reading.ac.uk/76301/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.741096

Chicago Manual of Style (16th Edition):

Maidin, Nurmahani Mohd. “Recovery of polyphenols from red grape (Vitis vinifera) pomace extracts using colloidal gas aphrons (CGA).” 2017. Doctoral Dissertation, University of Reading. Accessed October 01, 2020. http://centaur.reading.ac.uk/76301/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.741096.

MLA Handbook (7th Edition):

Maidin, Nurmahani Mohd. “Recovery of polyphenols from red grape (Vitis vinifera) pomace extracts using colloidal gas aphrons (CGA).” 2017. Web. 01 Oct 2020.

Vancouver:

Maidin NM. Recovery of polyphenols from red grape (Vitis vinifera) pomace extracts using colloidal gas aphrons (CGA). [Internet] [Doctoral dissertation]. University of Reading; 2017. [cited 2020 Oct 01]. Available from: http://centaur.reading.ac.uk/76301/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.741096.

Council of Science Editors:

Maidin NM. Recovery of polyphenols from red grape (Vitis vinifera) pomace extracts using colloidal gas aphrons (CGA). [Doctoral Dissertation]. University of Reading; 2017. Available from: http://centaur.reading.ac.uk/76301/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.741096

5. Ifie, Idolo. The effect of processing conditions on the bioactive compounds, aroma profile and sensory attributes of wine from Hibiscus sabdariffa.

Degree: PhD, 2016, University of Leeds

 Hibiscus sabdariffa (H. sabdariffa) is a rich source of bioactive phytochemicals with potential health benefits. Based on its reported use in folk medicine for the… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Ifie, I. (2016). The effect of processing conditions on the bioactive compounds, aroma profile and sensory attributes of wine from Hibiscus sabdariffa. (Doctoral Dissertation). University of Leeds. Retrieved from http://etheses.whiterose.ac.uk/15674/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.698270

Chicago Manual of Style (16th Edition):

Ifie, Idolo. “The effect of processing conditions on the bioactive compounds, aroma profile and sensory attributes of wine from Hibiscus sabdariffa.” 2016. Doctoral Dissertation, University of Leeds. Accessed October 01, 2020. http://etheses.whiterose.ac.uk/15674/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.698270.

MLA Handbook (7th Edition):

Ifie, Idolo. “The effect of processing conditions on the bioactive compounds, aroma profile and sensory attributes of wine from Hibiscus sabdariffa.” 2016. Web. 01 Oct 2020.

Vancouver:

Ifie I. The effect of processing conditions on the bioactive compounds, aroma profile and sensory attributes of wine from Hibiscus sabdariffa. [Internet] [Doctoral dissertation]. University of Leeds; 2016. [cited 2020 Oct 01]. Available from: http://etheses.whiterose.ac.uk/15674/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.698270.

Council of Science Editors:

Ifie I. The effect of processing conditions on the bioactive compounds, aroma profile and sensory attributes of wine from Hibiscus sabdariffa. [Doctoral Dissertation]. University of Leeds; 2016. Available from: http://etheses.whiterose.ac.uk/15674/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.698270


University of Oxford

6. Montejo, Alejandro Salgado. Exploring the mechanisms that underlie the crossmodal correspondences between shapes and tastes.

Degree: PhD, 2018, University of Oxford

 This thesis consists of one theoretical chapter, three experimental chapters, and a final concluding chapter. Eight studies were conducted in total, two of these studies… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Montejo, A. S. (2018). Exploring the mechanisms that underlie the crossmodal correspondences between shapes and tastes. (Doctoral Dissertation). University of Oxford. Retrieved from http://ora.ox.ac.uk/objects/uuid:cdb18e6c-4410-4d44-91ba-190f32ca7ccd ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.740989

Chicago Manual of Style (16th Edition):

Montejo, Alejandro Salgado. “Exploring the mechanisms that underlie the crossmodal correspondences between shapes and tastes.” 2018. Doctoral Dissertation, University of Oxford. Accessed October 01, 2020. http://ora.ox.ac.uk/objects/uuid:cdb18e6c-4410-4d44-91ba-190f32ca7ccd ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.740989.

MLA Handbook (7th Edition):

Montejo, Alejandro Salgado. “Exploring the mechanisms that underlie the crossmodal correspondences between shapes and tastes.” 2018. Web. 01 Oct 2020.

Vancouver:

Montejo AS. Exploring the mechanisms that underlie the crossmodal correspondences between shapes and tastes. [Internet] [Doctoral dissertation]. University of Oxford; 2018. [cited 2020 Oct 01]. Available from: http://ora.ox.ac.uk/objects/uuid:cdb18e6c-4410-4d44-91ba-190f32ca7ccd ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.740989.

Council of Science Editors:

Montejo AS. Exploring the mechanisms that underlie the crossmodal correspondences between shapes and tastes. [Doctoral Dissertation]. University of Oxford; 2018. Available from: http://ora.ox.ac.uk/objects/uuid:cdb18e6c-4410-4d44-91ba-190f32ca7ccd ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.740989


University of Newcastle upon Tyne

7. 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://theses.ncl.ac.uk/jspui/handle/10443/2918 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.682615

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 01, 2020. http://theses.ncl.ac.uk/jspui/handle/10443/2918 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.682615.

MLA Handbook (7th Edition):

Dew, Rosemary. “Improvement of fruit product quality and shelf life by changing temperature conditions during transport and storage.” 2015. Web. 01 Oct 2020.

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 2020 Oct 01]. Available from: http://theses.ncl.ac.uk/jspui/handle/10443/2918 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.682615.

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://theses.ncl.ac.uk/jspui/handle/10443/2918 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.682615


University of Newcastle upon Tyne

8. Al-Hebeil, Salah Ali I. Quantification of bread crust crispness including the effects of selected additives.

Degree: PhD, 2013, University of Newcastle upon Tyne

 Bread crust crispness is one of the most important and desirable characteristics that express the level of freshness and quality for bread classified as ‘crispy’.… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Al-Hebeil, S. A. I. (2013). Quantification of bread crust crispness including the effects of selected additives. (Doctoral Dissertation). University of Newcastle upon Tyne. Retrieved from http://theses.ncl.ac.uk/jspui/handle/10443/2129 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594525

Chicago Manual of Style (16th Edition):

Al-Hebeil, Salah Ali I. “Quantification of bread crust crispness including the effects of selected additives.” 2013. Doctoral Dissertation, University of Newcastle upon Tyne. Accessed October 01, 2020. http://theses.ncl.ac.uk/jspui/handle/10443/2129 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594525.

MLA Handbook (7th Edition):

Al-Hebeil, Salah Ali I. “Quantification of bread crust crispness including the effects of selected additives.” 2013. Web. 01 Oct 2020.

Vancouver:

Al-Hebeil SAI. Quantification of bread crust crispness including the effects of selected additives. [Internet] [Doctoral dissertation]. University of Newcastle upon Tyne; 2013. [cited 2020 Oct 01]. Available from: http://theses.ncl.ac.uk/jspui/handle/10443/2129 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594525.

Council of Science Editors:

Al-Hebeil SAI. Quantification of bread crust crispness including the effects of selected additives. [Doctoral Dissertation]. University of Newcastle upon Tyne; 2013. Available from: http://theses.ncl.ac.uk/jspui/handle/10443/2129 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594525


University of Newcastle upon Tyne

9. 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://theses.ncl.ac.uk/jspui/handle/10443/3043 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.692652

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 01, 2020. http://theses.ncl.ac.uk/jspui/handle/10443/3043 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.692652.

MLA Handbook (7th Edition):

Wani, Shreya Baldev. “Use of gaseous ozone to prevent post-harvest microbial spoilage of leafy produce.” 2015. Web. 01 Oct 2020.

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 2020 Oct 01]. Available from: http://theses.ncl.ac.uk/jspui/handle/10443/3043 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.692652.

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://theses.ncl.ac.uk/jspui/handle/10443/3043 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.692652


King's College London (University of London)

10. Jawad, Rim. A study of the phase transitions of sugars found in chocolate.

Degree: PhD, 2013, King's College London (University of London)

 The overall aim of the PhD project was to investigate the phase transitions of chocolate sugars. To achieve this, the chemical purity and the re-crystallisation… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Jawad, R. (2013). A study of the phase transitions of sugars found in chocolate. (Doctoral Dissertation). King's College London (University of London). Retrieved from https://kclpure.kcl.ac.uk/portal/en/theses/a-study-of-the-phase-transitions-of-sugars-found-in-chocolate(fcdf5172-fd42-4912-bbba-0a49afb13872).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.628292

Chicago Manual of Style (16th Edition):

Jawad, Rim. “A study of the phase transitions of sugars found in chocolate.” 2013. Doctoral Dissertation, King's College London (University of London). Accessed October 01, 2020. https://kclpure.kcl.ac.uk/portal/en/theses/a-study-of-the-phase-transitions-of-sugars-found-in-chocolate(fcdf5172-fd42-4912-bbba-0a49afb13872).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.628292.

MLA Handbook (7th Edition):

Jawad, Rim. “A study of the phase transitions of sugars found in chocolate.” 2013. Web. 01 Oct 2020.

Vancouver:

Jawad R. A study of the phase transitions of sugars found in chocolate. [Internet] [Doctoral dissertation]. King's College London (University of London); 2013. [cited 2020 Oct 01]. Available from: https://kclpure.kcl.ac.uk/portal/en/theses/a-study-of-the-phase-transitions-of-sugars-found-in-chocolate(fcdf5172-fd42-4912-bbba-0a49afb13872).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.628292.

Council of Science Editors:

Jawad R. A study of the phase transitions of sugars found in chocolate. [Doctoral Dissertation]. King's College London (University of London); 2013. Available from: https://kclpure.kcl.ac.uk/portal/en/theses/a-study-of-the-phase-transitions-of-sugars-found-in-chocolate(fcdf5172-fd42-4912-bbba-0a49afb13872).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.628292

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 01, 2020. 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. 01 Oct 2020.

Vancouver:

P. Mohammed MA. Mechanical characterisation, processing and microstructure of wheat flour dough. [Internet] [Doctoral dissertation]. Imperial College London; 2012. [cited 2020 Oct 01]. 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. Houghton, Joseph A. Exploration and development of valorisation routes for citrus and potato waste using green methodologies.

Degree: PhD, 2017, University of York

 This thesis aimed to establish biorefinery schemes for two large-volume waste feedstocks (citrus juicing waste and potato waste) adhering to the 12 principles of green… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Houghton, J. A. (2017). Exploration and development of valorisation routes for citrus and potato waste using green methodologies. (Doctoral Dissertation). University of York. Retrieved from http://etheses.whiterose.ac.uk/18729/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.727367

Chicago Manual of Style (16th Edition):

Houghton, Joseph A. “Exploration and development of valorisation routes for citrus and potato waste using green methodologies.” 2017. Doctoral Dissertation, University of York. Accessed October 01, 2020. http://etheses.whiterose.ac.uk/18729/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.727367.

MLA Handbook (7th Edition):

Houghton, Joseph A. “Exploration and development of valorisation routes for citrus and potato waste using green methodologies.” 2017. Web. 01 Oct 2020.

Vancouver:

Houghton JA. Exploration and development of valorisation routes for citrus and potato waste using green methodologies. [Internet] [Doctoral dissertation]. University of York; 2017. [cited 2020 Oct 01]. Available from: http://etheses.whiterose.ac.uk/18729/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.727367.

Council of Science Editors:

Houghton JA. Exploration and development of valorisation routes for citrus and potato waste using green methodologies. [Doctoral Dissertation]. University of York; 2017. Available from: http://etheses.whiterose.ac.uk/18729/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.727367


University of Leeds

13. 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 01, 2020. 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. 01 Oct 2020.

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 2020 Oct 01]. 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


University of Leeds

14. Darniadi, Sandi. Optimisation of foam-mat freeze-drying conditions for blueberry powder and evaluation of powder properties.

Degree: PhD, 2017, University of Leeds

 The aim of this study was to develop blueberry powder via foam-mat freeze-drying (FMFD) and to investigate the foam and powder properties. The spray-drying (SD)… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Darniadi, S. (2017). Optimisation of foam-mat freeze-drying conditions for blueberry powder and evaluation of powder properties. (Doctoral Dissertation). University of Leeds. Retrieved from http://etheses.whiterose.ac.uk/18476/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.727202

Chicago Manual of Style (16th Edition):

Darniadi, Sandi. “Optimisation of foam-mat freeze-drying conditions for blueberry powder and evaluation of powder properties.” 2017. Doctoral Dissertation, University of Leeds. Accessed October 01, 2020. http://etheses.whiterose.ac.uk/18476/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.727202.

MLA Handbook (7th Edition):

Darniadi, Sandi. “Optimisation of foam-mat freeze-drying conditions for blueberry powder and evaluation of powder properties.” 2017. Web. 01 Oct 2020.

Vancouver:

Darniadi S. Optimisation of foam-mat freeze-drying conditions for blueberry powder and evaluation of powder properties. [Internet] [Doctoral dissertation]. University of Leeds; 2017. [cited 2020 Oct 01]. Available from: http://etheses.whiterose.ac.uk/18476/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.727202.

Council of Science Editors:

Darniadi S. Optimisation of foam-mat freeze-drying conditions for blueberry powder and evaluation of powder properties. [Doctoral Dissertation]. University of Leeds; 2017. Available from: http://etheses.whiterose.ac.uk/18476/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.727202

15. Che Othman, Siti Fairuz Binti. Dynamics of taste compound release from gel systems.

Degree: PhD, 2017, University of Leeds

 Looking into recent trend on healthy lifestyle, consumers have opted for healthier food product with low sodium and sugar content. However, the reduction of salt… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Che Othman, S. F. B. (2017). Dynamics of taste compound release from gel systems. (Doctoral Dissertation). University of Leeds. Retrieved from http://etheses.whiterose.ac.uk/17490/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.715051

Chicago Manual of Style (16th Edition):

Che Othman, Siti Fairuz Binti. “Dynamics of taste compound release from gel systems.” 2017. Doctoral Dissertation, University of Leeds. Accessed October 01, 2020. http://etheses.whiterose.ac.uk/17490/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.715051.

MLA Handbook (7th Edition):

Che Othman, Siti Fairuz Binti. “Dynamics of taste compound release from gel systems.” 2017. Web. 01 Oct 2020.

Vancouver:

Che Othman SFB. Dynamics of taste compound release from gel systems. [Internet] [Doctoral dissertation]. University of Leeds; 2017. [cited 2020 Oct 01]. Available from: http://etheses.whiterose.ac.uk/17490/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.715051.

Council of Science Editors:

Che Othman SFB. Dynamics of taste compound release from gel systems. [Doctoral Dissertation]. University of Leeds; 2017. Available from: http://etheses.whiterose.ac.uk/17490/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.715051


University of Leeds

16. Pravinata, Linda Christina. A rapid method of Ca-alginate microgel particle production and encapsulations of water-soluble and water-insoluble compounds via the Leeds Jet Homogenizer.

Degree: PhD, 2017, University of Leeds

 Ca-alginate microgel particles have been extensively studied for use in various foods and in biomedical applications and are commonly produced using techniques, such as emulsification,… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Pravinata, L. C. (2017). A rapid method of Ca-alginate microgel particle production and encapsulations of water-soluble and water-insoluble compounds via the Leeds Jet Homogenizer. (Doctoral Dissertation). University of Leeds. Retrieved from http://etheses.whiterose.ac.uk/18827/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.729447

Chicago Manual of Style (16th Edition):

Pravinata, Linda Christina. “A rapid method of Ca-alginate microgel particle production and encapsulations of water-soluble and water-insoluble compounds via the Leeds Jet Homogenizer.” 2017. Doctoral Dissertation, University of Leeds. Accessed October 01, 2020. http://etheses.whiterose.ac.uk/18827/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.729447.

MLA Handbook (7th Edition):

Pravinata, Linda Christina. “A rapid method of Ca-alginate microgel particle production and encapsulations of water-soluble and water-insoluble compounds via the Leeds Jet Homogenizer.” 2017. Web. 01 Oct 2020.

Vancouver:

Pravinata LC. A rapid method of Ca-alginate microgel particle production and encapsulations of water-soluble and water-insoluble compounds via the Leeds Jet Homogenizer. [Internet] [Doctoral dissertation]. University of Leeds; 2017. [cited 2020 Oct 01]. Available from: http://etheses.whiterose.ac.uk/18827/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.729447.

Council of Science Editors:

Pravinata LC. A rapid method of Ca-alginate microgel particle production and encapsulations of water-soluble and water-insoluble compounds via the Leeds Jet Homogenizer. [Doctoral Dissertation]. University of Leeds; 2017. Available from: http://etheses.whiterose.ac.uk/18827/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.729447


University of Leeds

17. Kamar, Maya. Factors influencing whole grain intake in UK adolescents : a theory-based study.

Degree: PhD, 2017, University of Leeds

 Background: Whole grain consumption is associated with reduced risk of chronic disease. One-fifth of UK adults and children do not consume any whole grains, and… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Kamar, M. (2017). Factors influencing whole grain intake in UK adolescents : a theory-based study. (Doctoral Dissertation). University of Leeds. Retrieved from http://etheses.whiterose.ac.uk/17749/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.718804

Chicago Manual of Style (16th Edition):

Kamar, Maya. “Factors influencing whole grain intake in UK adolescents : a theory-based study.” 2017. Doctoral Dissertation, University of Leeds. Accessed October 01, 2020. http://etheses.whiterose.ac.uk/17749/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.718804.

MLA Handbook (7th Edition):

Kamar, Maya. “Factors influencing whole grain intake in UK adolescents : a theory-based study.” 2017. Web. 01 Oct 2020.

Vancouver:

Kamar M. Factors influencing whole grain intake in UK adolescents : a theory-based study. [Internet] [Doctoral dissertation]. University of Leeds; 2017. [cited 2020 Oct 01]. Available from: http://etheses.whiterose.ac.uk/17749/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.718804.

Council of Science Editors:

Kamar M. Factors influencing whole grain intake in UK adolescents : a theory-based study. [Doctoral Dissertation]. University of Leeds; 2017. Available from: http://etheses.whiterose.ac.uk/17749/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.718804


University of Leeds

18. 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 01, 2020. 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. 01 Oct 2020.

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 2020 Oct 01]. 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

19. Zhang, Zhengxiao. Extraction optimization, structure modification and immunomodulatory activity in vitro for arabinoxylans from cereals.

Degree: PhD, 2015, Manchester Metropolitan University

 BACKGROUD: The industrial cereal brans produced as by-products of milling have been confirmed to be rich sources of arabinoxylans (AXs). The immunomodulatory properties of the… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Zhang, Z. (2015). Extraction optimization, structure modification and immunomodulatory activity in vitro for arabinoxylans from cereals. (Doctoral Dissertation). Manchester Metropolitan University. Retrieved from http://e-space.mmu.ac.uk/595927/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.680219

Chicago Manual of Style (16th Edition):

Zhang, Zhengxiao. “Extraction optimization, structure modification and immunomodulatory activity in vitro for arabinoxylans from cereals.” 2015. Doctoral Dissertation, Manchester Metropolitan University. Accessed October 01, 2020. http://e-space.mmu.ac.uk/595927/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.680219.

MLA Handbook (7th Edition):

Zhang, Zhengxiao. “Extraction optimization, structure modification and immunomodulatory activity in vitro for arabinoxylans from cereals.” 2015. Web. 01 Oct 2020.

Vancouver:

Zhang Z. Extraction optimization, structure modification and immunomodulatory activity in vitro for arabinoxylans from cereals. [Internet] [Doctoral dissertation]. Manchester Metropolitan University; 2015. [cited 2020 Oct 01]. Available from: http://e-space.mmu.ac.uk/595927/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.680219.

Council of Science Editors:

Zhang Z. Extraction optimization, structure modification and immunomodulatory activity in vitro for arabinoxylans from cereals. [Doctoral Dissertation]. Manchester Metropolitan University; 2015. Available from: http://e-space.mmu.ac.uk/595927/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.680219

20. Donkersley, Philip William. Causes and consequences of variation in the nutrition and endemic microflora of food stores in managed honey bees (Apis mellifera L.).

Degree: PhD, 2014, Lancaster University

 Honey bees are pollinators, accounting for around 90% of commercial pollination of animal-pollinated plants and approximately 35% of global food production. Global populations of honey… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Donkersley, P. W. (2014). Causes and consequences of variation in the nutrition and endemic microflora of food stores in managed honey bees (Apis mellifera L.). (Doctoral Dissertation). Lancaster University. Retrieved from https://eprints.lancs.ac.uk/id/eprint/88132/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.724348

Chicago Manual of Style (16th Edition):

Donkersley, Philip William. “Causes and consequences of variation in the nutrition and endemic microflora of food stores in managed honey bees (Apis mellifera L.).” 2014. Doctoral Dissertation, Lancaster University. Accessed October 01, 2020. https://eprints.lancs.ac.uk/id/eprint/88132/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.724348.

MLA Handbook (7th Edition):

Donkersley, Philip William. “Causes and consequences of variation in the nutrition and endemic microflora of food stores in managed honey bees (Apis mellifera L.).” 2014. Web. 01 Oct 2020.

Vancouver:

Donkersley PW. Causes and consequences of variation in the nutrition and endemic microflora of food stores in managed honey bees (Apis mellifera L.). [Internet] [Doctoral dissertation]. Lancaster University; 2014. [cited 2020 Oct 01]. Available from: https://eprints.lancs.ac.uk/id/eprint/88132/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.724348.

Council of Science Editors:

Donkersley PW. Causes and consequences of variation in the nutrition and endemic microflora of food stores in managed honey bees (Apis mellifera L.). [Doctoral Dissertation]. Lancaster University; 2014. Available from: https://eprints.lancs.ac.uk/id/eprint/88132/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.724348


University of Newcastle upon Tyne

21. Rano, Nuhu Bello. Nutritional evaluation of wheat distillers dried grains with solubles for broiler chickens.

Degree: PhD, 2016, University of Newcastle upon Tyne

 Wheat distillers dried grains with soluble (wDDGS) are a by-product from bioenergy production and available in increasing quantities. Three experiments were carried out to evaluate… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Rano, N. B. (2016). Nutritional evaluation of wheat distillers dried grains with solubles for broiler chickens. (Doctoral Dissertation). University of Newcastle upon Tyne. Retrieved from http://theses.ncl.ac.uk/jspui/handle/10443/3381 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.713780

Chicago Manual of Style (16th Edition):

Rano, Nuhu Bello. “Nutritional evaluation of wheat distillers dried grains with solubles for broiler chickens.” 2016. Doctoral Dissertation, University of Newcastle upon Tyne. Accessed October 01, 2020. http://theses.ncl.ac.uk/jspui/handle/10443/3381 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.713780.

MLA Handbook (7th Edition):

Rano, Nuhu Bello. “Nutritional evaluation of wheat distillers dried grains with solubles for broiler chickens.” 2016. Web. 01 Oct 2020.

Vancouver:

Rano NB. Nutritional evaluation of wheat distillers dried grains with solubles for broiler chickens. [Internet] [Doctoral dissertation]. University of Newcastle upon Tyne; 2016. [cited 2020 Oct 01]. Available from: http://theses.ncl.ac.uk/jspui/handle/10443/3381 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.713780.

Council of Science Editors:

Rano NB. Nutritional evaluation of wheat distillers dried grains with solubles for broiler chickens. [Doctoral Dissertation]. University of Newcastle upon Tyne; 2016. Available from: http://theses.ncl.ac.uk/jspui/handle/10443/3381 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.713780


University of Newcastle upon Tyne

22. 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://theses.ncl.ac.uk/jspui/handle/10443/3044 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.692653

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 01, 2020. http://theses.ncl.ac.uk/jspui/handle/10443/3044 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.692653.

MLA Handbook (7th Edition):

Brunton, Ronan James. “Developing a conceptual framework for the reduction of greenwash in environmentally proactive organisations.” 2015. Web. 01 Oct 2020.

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 2020 Oct 01]. Available from: http://theses.ncl.ac.uk/jspui/handle/10443/3044 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.692653.

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://theses.ncl.ac.uk/jspui/handle/10443/3044 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.692653


Aston University

23. Bashir, Amreen. Exploring the biological basis for Salmonella persistence in food manufacturing environments.

Degree: PhD, 2016, Aston University

 The persistence of Salmonella spp. in low moisture foods is a challenge for the food industry as despite control strategies already in place, notable outbreaks… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Bashir, A. (2016). Exploring the biological basis for Salmonella persistence in food manufacturing environments. (Doctoral Dissertation). Aston University. Retrieved from http://publications.aston.ac.uk/id/eprint/28847/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.690677

Chicago Manual of Style (16th Edition):

Bashir, Amreen. “Exploring the biological basis for Salmonella persistence in food manufacturing environments.” 2016. Doctoral Dissertation, Aston University. Accessed October 01, 2020. http://publications.aston.ac.uk/id/eprint/28847/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.690677.

MLA Handbook (7th Edition):

Bashir, Amreen. “Exploring the biological basis for Salmonella persistence in food manufacturing environments.” 2016. Web. 01 Oct 2020.

Vancouver:

Bashir A. Exploring the biological basis for Salmonella persistence in food manufacturing environments. [Internet] [Doctoral dissertation]. Aston University; 2016. [cited 2020 Oct 01]. Available from: http://publications.aston.ac.uk/id/eprint/28847/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.690677.

Council of Science Editors:

Bashir A. Exploring the biological basis for Salmonella persistence in food manufacturing environments. [Doctoral Dissertation]. Aston University; 2016. Available from: http://publications.aston.ac.uk/id/eprint/28847/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.690677


University of East Anglia

24. 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/id/eprint/58545/ ; https://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 01, 2020. https://ueaeprints.uea.ac.uk/id/eprint/58545/ ; https://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. 01 Oct 2020.

Vancouver:

Brown H. The role of biofilms in Campylobacter jejuni survival in the food chain. [Internet] [Doctoral dissertation]. University of East Anglia; 2015. [cited 2020 Oct 01]. Available from: https://ueaeprints.uea.ac.uk/id/eprint/58545/ ; https://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/id/eprint/58545/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.684015


Heriot-Watt University

25. 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 01, 2020. 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. 01 Oct 2020.

Vancouver:

Lim SBAH. An exploratory study on statistical process control in the UK food industry. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2016. [cited 2020 Oct 01]. 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

26. Al-Busaidi, Moza A. A. Effective seafood safety and quality management systems : an analysis of the situation in the Sultanate of Oman.

Degree: PhD, 2017, University of Reading

 Globally there have been many challenges in establishing effective food safety control systems. Of particular interest to the Sultanate of Oman is the control of… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Al-Busaidi, M. A. A. (2017). Effective seafood safety and quality management systems : an analysis of the situation in the Sultanate of Oman. (Doctoral Dissertation). University of Reading. Retrieved from http://centaur.reading.ac.uk/73263/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.725003

Chicago Manual of Style (16th Edition):

Al-Busaidi, Moza A A. “Effective seafood safety and quality management systems : an analysis of the situation in the Sultanate of Oman.” 2017. Doctoral Dissertation, University of Reading. Accessed October 01, 2020. http://centaur.reading.ac.uk/73263/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.725003.

MLA Handbook (7th Edition):

Al-Busaidi, Moza A A. “Effective seafood safety and quality management systems : an analysis of the situation in the Sultanate of Oman.” 2017. Web. 01 Oct 2020.

Vancouver:

Al-Busaidi MAA. Effective seafood safety and quality management systems : an analysis of the situation in the Sultanate of Oman. [Internet] [Doctoral dissertation]. University of Reading; 2017. [cited 2020 Oct 01]. Available from: http://centaur.reading.ac.uk/73263/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.725003.

Council of Science Editors:

Al-Busaidi MAA. Effective seafood safety and quality management systems : an analysis of the situation in the Sultanate of Oman. [Doctoral Dissertation]. University of Reading; 2017. Available from: http://centaur.reading.ac.uk/73263/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.725003


Heriot-Watt University

27. Maniyom, Supavej. Production of Monascus pigment by solid state culture on adlay.

Degree: PhD, 2013, Heriot-Watt University

 Angkak is a natural red colourant which is usually made by culturing Monascus spp. on cooked rice. Changing from rice to other raw materials which… (more)

Subjects/Keywords: 664

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APA (6th Edition):

Maniyom, S. (2013). Production of Monascus pigment by solid state culture on adlay. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/2952

Chicago Manual of Style (16th Edition):

Maniyom, Supavej. “Production of Monascus pigment by solid state culture on adlay.” 2013. Doctoral Dissertation, Heriot-Watt University. Accessed October 01, 2020. http://hdl.handle.net/10399/2952.

MLA Handbook (7th Edition):

Maniyom, Supavej. “Production of Monascus pigment by solid state culture on adlay.” 2013. Web. 01 Oct 2020.

Vancouver:

Maniyom S. Production of Monascus pigment by solid state culture on adlay. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2013. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/10399/2952.

Council of Science Editors:

Maniyom S. Production of Monascus pigment by solid state culture on adlay. [Doctoral Dissertation]. Heriot-Watt University; 2013. Available from: http://hdl.handle.net/10399/2952


Heriot-Watt University

28. 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 01, 2020. 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. 01 Oct 2020.

Vancouver:

Baird WJ. Competitive adsorption of bile salts and milk protein in oil-in-water emulsions. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2013. [cited 2020 Oct 01]. 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

29. Butt, Saba Sohail. Geometrical and material effects on sensory properties of confectionery wafers and similar extruded products.

Degree: PhD, 2016, Imperial College London

 The aim of this research is to determine if products made via the two cooking processes named are producing materials with similar properties thus resulting… (more)

Subjects/Keywords: 664

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Butt, S. S. (2016). Geometrical and material effects on sensory properties of confectionery wafers and similar extruded products. (Doctoral Dissertation). Imperial College London. Retrieved from http://hdl.handle.net/10044/1/51503

Chicago Manual of Style (16th Edition):

Butt, Saba Sohail. “Geometrical and material effects on sensory properties of confectionery wafers and similar extruded products.” 2016. Doctoral Dissertation, Imperial College London. Accessed October 01, 2020. http://hdl.handle.net/10044/1/51503.

MLA Handbook (7th Edition):

Butt, Saba Sohail. “Geometrical and material effects on sensory properties of confectionery wafers and similar extruded products.” 2016. Web. 01 Oct 2020.

Vancouver:

Butt SS. Geometrical and material effects on sensory properties of confectionery wafers and similar extruded products. [Internet] [Doctoral dissertation]. Imperial College London; 2016. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/10044/1/51503.

Council of Science Editors:

Butt SS. Geometrical and material effects on sensory properties of confectionery wafers and similar extruded products. [Doctoral Dissertation]. Imperial College London; 2016. Available from: http://hdl.handle.net/10044/1/51503

30. 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 · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

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 01, 2020. http://hdl.handle.net/10044/1/6878.

MLA Handbook (7th Edition):

Mohammed, Idris Kevin. “Mechanical characterisation of confectionery wafers.” 2011. Web. 01 Oct 2020.

Vancouver:

Mohammed IK. Mechanical characterisation of confectionery wafers. [Internet] [Doctoral dissertation]. Imperial College London; 2011. [cited 2020 Oct 01]. 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

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