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You searched for subject:(Flavor). Showing records 1 – 30 of 451 total matches.

[1] [2] [3] [4] [5] … [16]

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Rutgers University

1. Tadepalli, Arun S., 1984-. Light anti-quark flavor asymmetry in the nucleon sea and the nuclear dependence of anti-quarks in nuclei at the SeaQuest Experiment.

Degree: PhD, Physics and Astronomy, 2019, Rutgers University

Fermilab E906/SeaQuest is an experiment aimed at studying the anti-quark distributions of nucleons and nuclei. The experiment uses a 120 GeV/c proton beam extracted from… (more)

Subjects/Keywords: Flavor asymmetry; Quantum flavor dynamics

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APA (6th Edition):

Tadepalli, Arun S., 1. (2019). Light anti-quark flavor asymmetry in the nucleon sea and the nuclear dependence of anti-quarks in nuclei at the SeaQuest Experiment. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/61619/

Chicago Manual of Style (16th Edition):

Tadepalli, Arun S., 1984-. “Light anti-quark flavor asymmetry in the nucleon sea and the nuclear dependence of anti-quarks in nuclei at the SeaQuest Experiment.” 2019. Doctoral Dissertation, Rutgers University. Accessed January 17, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/61619/.

MLA Handbook (7th Edition):

Tadepalli, Arun S., 1984-. “Light anti-quark flavor asymmetry in the nucleon sea and the nuclear dependence of anti-quarks in nuclei at the SeaQuest Experiment.” 2019. Web. 17 Jan 2020.

Vancouver:

Tadepalli, Arun S. 1. Light anti-quark flavor asymmetry in the nucleon sea and the nuclear dependence of anti-quarks in nuclei at the SeaQuest Experiment. [Internet] [Doctoral dissertation]. Rutgers University; 2019. [cited 2020 Jan 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/61619/.

Council of Science Editors:

Tadepalli, Arun S. 1. Light anti-quark flavor asymmetry in the nucleon sea and the nuclear dependence of anti-quarks in nuclei at the SeaQuest Experiment. [Doctoral Dissertation]. Rutgers University; 2019. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/61619/


University of Georgia

2. Yang, Tok Sik. Rice flavor chemistry.

Degree: PhD, Horticulture, 2007, University of Georgia

 Rice is the most important food crop consumed by man in the world. Because of its importance, rice breeders have been focused to develop rice… (more)

Subjects/Keywords: Flavor chemistry

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APA (6th Edition):

Yang, T. S. (2007). Rice flavor chemistry. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/yang_tok-sik_200708_phd

Chicago Manual of Style (16th Edition):

Yang, Tok Sik. “Rice flavor chemistry.” 2007. Doctoral Dissertation, University of Georgia. Accessed January 17, 2020. http://purl.galileo.usg.edu/uga_etd/yang_tok-sik_200708_phd.

MLA Handbook (7th Edition):

Yang, Tok Sik. “Rice flavor chemistry.” 2007. Web. 17 Jan 2020.

Vancouver:

Yang TS. Rice flavor chemistry. [Internet] [Doctoral dissertation]. University of Georgia; 2007. [cited 2020 Jan 17]. Available from: http://purl.galileo.usg.edu/uga_etd/yang_tok-sik_200708_phd.

Council of Science Editors:

Yang TS. Rice flavor chemistry. [Doctoral Dissertation]. University of Georgia; 2007. Available from: http://purl.galileo.usg.edu/uga_etd/yang_tok-sik_200708_phd


Oregon State University

3. Khatri, Lakho Lilaram. Flavor chemistry of irradiated milk fat.

Degree: PhD, Food Science and Technology, 1965, Oregon State University

 Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in… (more)

Subjects/Keywords: Flavor

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APA (6th Edition):

Khatri, L. L. (1965). Flavor chemistry of irradiated milk fat. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/28196

Chicago Manual of Style (16th Edition):

Khatri, Lakho Lilaram. “Flavor chemistry of irradiated milk fat.” 1965. Doctoral Dissertation, Oregon State University. Accessed January 17, 2020. http://hdl.handle.net/1957/28196.

MLA Handbook (7th Edition):

Khatri, Lakho Lilaram. “Flavor chemistry of irradiated milk fat.” 1965. Web. 17 Jan 2020.

Vancouver:

Khatri LL. Flavor chemistry of irradiated milk fat. [Internet] [Doctoral dissertation]. Oregon State University; 1965. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/1957/28196.

Council of Science Editors:

Khatri LL. Flavor chemistry of irradiated milk fat. [Doctoral Dissertation]. Oregon State University; 1965. Available from: http://hdl.handle.net/1957/28196


Oregon State University

4. Pettit, Lynne Archer. The effect of certain psychological and environmental factors on flavor preference testing.

Degree: PhD, Food Technology, 1956, Oregon State University

Subjects/Keywords: Flavor

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APA (6th Edition):

Pettit, L. A. (1956). The effect of certain psychological and environmental factors on flavor preference testing. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26195

Chicago Manual of Style (16th Edition):

Pettit, Lynne Archer. “The effect of certain psychological and environmental factors on flavor preference testing.” 1956. Doctoral Dissertation, Oregon State University. Accessed January 17, 2020. http://hdl.handle.net/1957/26195.

MLA Handbook (7th Edition):

Pettit, Lynne Archer. “The effect of certain psychological and environmental factors on flavor preference testing.” 1956. Web. 17 Jan 2020.

Vancouver:

Pettit LA. The effect of certain psychological and environmental factors on flavor preference testing. [Internet] [Doctoral dissertation]. Oregon State University; 1956. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/1957/26195.

Council of Science Editors:

Pettit LA. The effect of certain psychological and environmental factors on flavor preference testing. [Doctoral Dissertation]. Oregon State University; 1956. Available from: http://hdl.handle.net/1957/26195


Oregon State University

5. Cowden, John D. Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness.

Degree: MS, Food Science and Technology, 2002, Oregon State University

 Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the… (more)

Subjects/Keywords: Flavor

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APA (6th Edition):

Cowden, J. D. (2002). Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/20945

Chicago Manual of Style (16th Edition):

Cowden, John D. “Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness.” 2002. Masters Thesis, Oregon State University. Accessed January 17, 2020. http://hdl.handle.net/1957/20945.

MLA Handbook (7th Edition):

Cowden, John D. “Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness.” 2002. Web. 17 Jan 2020.

Vancouver:

Cowden JD. Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness. [Internet] [Masters thesis]. Oregon State University; 2002. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/1957/20945.

Council of Science Editors:

Cowden JD. Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness. [Masters Thesis]. Oregon State University; 2002. Available from: http://hdl.handle.net/1957/20945


Texas A&M University

6. Luckemeyer, Tanner Jordan. Beef Flavor Attributes and Consumer Perception on Light Beef Eaters.

Degree: 2015, Texas A&M University

 Beef flavor is an important component of consumer acceptance and overall liking; however, it is complex and is composed of multiple attributes. Additionally, consumer opinions… (more)

Subjects/Keywords: Beef; Flavor

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APA (6th Edition):

Luckemeyer, T. J. (2015). Beef Flavor Attributes and Consumer Perception on Light Beef Eaters. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/156225

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

Chicago Manual of Style (16th Edition):

Luckemeyer, Tanner Jordan. “Beef Flavor Attributes and Consumer Perception on Light Beef Eaters.” 2015. Thesis, Texas A&M University. Accessed January 17, 2020. http://hdl.handle.net/1969.1/156225.

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

MLA Handbook (7th Edition):

Luckemeyer, Tanner Jordan. “Beef Flavor Attributes and Consumer Perception on Light Beef Eaters.” 2015. Web. 17 Jan 2020.

Vancouver:

Luckemeyer TJ. Beef Flavor Attributes and Consumer Perception on Light Beef Eaters. [Internet] [Thesis]. Texas A&M University; 2015. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/1969.1/156225.

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

Council of Science Editors:

Luckemeyer TJ. Beef Flavor Attributes and Consumer Perception on Light Beef Eaters. [Thesis]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/156225

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


University of Notre Dame

7. Brian Scott Dudley. Flavor Physics Effect on Beyond the Standard Model Physics</h1>.

Degree: PhD, Physics, 2009, University of Notre Dame

  The Standard Model (SM) has been extremely well tested on a large number of fronts. There remains only one particle left to discover, the… (more)

Subjects/Keywords: Flavor Physics; Supersymmetry

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APA (6th Edition):

Dudley, B. S. (2009). Flavor Physics Effect on Beyond the Standard Model Physics</h1>. (Doctoral Dissertation). University of Notre Dame. Retrieved from https://curate.nd.edu/show/d504rj4532c

Chicago Manual of Style (16th Edition):

Dudley, Brian Scott. “Flavor Physics Effect on Beyond the Standard Model Physics</h1>.” 2009. Doctoral Dissertation, University of Notre Dame. Accessed January 17, 2020. https://curate.nd.edu/show/d504rj4532c.

MLA Handbook (7th Edition):

Dudley, Brian Scott. “Flavor Physics Effect on Beyond the Standard Model Physics</h1>.” 2009. Web. 17 Jan 2020.

Vancouver:

Dudley BS. Flavor Physics Effect on Beyond the Standard Model Physics</h1>. [Internet] [Doctoral dissertation]. University of Notre Dame; 2009. [cited 2020 Jan 17]. Available from: https://curate.nd.edu/show/d504rj4532c.

Council of Science Editors:

Dudley BS. Flavor Physics Effect on Beyond the Standard Model Physics</h1>. [Doctoral Dissertation]. University of Notre Dame; 2009. Available from: https://curate.nd.edu/show/d504rj4532c

8. Berenstein, Nadia. Flavor Added: The Sciences Of Flavor And The Industrialization Of Taste In America.

Degree: 2017, University of Pennsylvania

 In the mid-nineteenth century, flavor additives - volatile organic chemicals with desirable aromatic qualities - began to be used to flavor sugary confections, carbonated beverages,… (more)

Subjects/Keywords: Flavor Additives; Flavor Chemistry; Flavor industry; Food Industrialization; Food Technology; Sensory Science; Food Science; History

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APA (6th Edition):

Berenstein, N. (2017). Flavor Added: The Sciences Of Flavor And The Industrialization Of Taste In America. (Thesis). University of Pennsylvania. Retrieved from https://repository.upenn.edu/edissertations/2715

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

Chicago Manual of Style (16th Edition):

Berenstein, Nadia. “Flavor Added: The Sciences Of Flavor And The Industrialization Of Taste In America.” 2017. Thesis, University of Pennsylvania. Accessed January 17, 2020. https://repository.upenn.edu/edissertations/2715.

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

MLA Handbook (7th Edition):

Berenstein, Nadia. “Flavor Added: The Sciences Of Flavor And The Industrialization Of Taste In America.” 2017. Web. 17 Jan 2020.

Vancouver:

Berenstein N. Flavor Added: The Sciences Of Flavor And The Industrialization Of Taste In America. [Internet] [Thesis]. University of Pennsylvania; 2017. [cited 2020 Jan 17]. Available from: https://repository.upenn.edu/edissertations/2715.

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

Council of Science Editors:

Berenstein N. Flavor Added: The Sciences Of Flavor And The Industrialization Of Taste In America. [Thesis]. University of Pennsylvania; 2017. Available from: https://repository.upenn.edu/edissertations/2715

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


University of Georgia

9. West, Jennifer Rachel. Segmentation of tomato consumers by preferences in flavor acceptability.

Degree: MS, Food Science, 2000, University of Georgia

 Tomatoes are among the major produce items eliciting greatest consumer dissatisfaction, primarily attributed to flavor. Providing specific consumer segments with items that meet their expectations… (more)

Subjects/Keywords: Tomato flavor

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APA (6th Edition):

West, J. R. (2000). Segmentation of tomato consumers by preferences in flavor acceptability. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/west_jennifer_r_200012_ms

Chicago Manual of Style (16th Edition):

West, Jennifer Rachel. “Segmentation of tomato consumers by preferences in flavor acceptability.” 2000. Masters Thesis, University of Georgia. Accessed January 17, 2020. http://purl.galileo.usg.edu/uga_etd/west_jennifer_r_200012_ms.

MLA Handbook (7th Edition):

West, Jennifer Rachel. “Segmentation of tomato consumers by preferences in flavor acceptability.” 2000. Web. 17 Jan 2020.

Vancouver:

West JR. Segmentation of tomato consumers by preferences in flavor acceptability. [Internet] [Masters thesis]. University of Georgia; 2000. [cited 2020 Jan 17]. Available from: http://purl.galileo.usg.edu/uga_etd/west_jennifer_r_200012_ms.

Council of Science Editors:

West JR. Segmentation of tomato consumers by preferences in flavor acceptability. [Masters Thesis]. University of Georgia; 2000. Available from: http://purl.galileo.usg.edu/uga_etd/west_jennifer_r_200012_ms


University of Hong Kong

10. 孫朗僑; Suen, Long-kiu. Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model.

Degree: M. Phil., 2016, University of Hong Kong

Flavor perception together with the sensation of taste and smell in a human brain have never been well studied until the establishment of different objective… (more)

Subjects/Keywords: Flavor; Taste; Chemical senses

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APA (6th Edition):

孫朗僑; Suen, L. (2016). Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model. (Masters Thesis). University of Hong Kong. Retrieved from http://hdl.handle.net/10722/238871

Chicago Manual of Style (16th Edition):

孫朗僑; Suen, Long-kiu. “Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model.” 2016. Masters Thesis, University of Hong Kong. Accessed January 17, 2020. http://hdl.handle.net/10722/238871.

MLA Handbook (7th Edition):

孫朗僑; Suen, Long-kiu. “Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model.” 2016. Web. 17 Jan 2020.

Vancouver:

孫朗僑; Suen L. Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model. [Internet] [Masters thesis]. University of Hong Kong; 2016. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/10722/238871.

Council of Science Editors:

孫朗僑; Suen L. Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model. [Masters Thesis]. University of Hong Kong; 2016. Available from: http://hdl.handle.net/10722/238871


University of Minnesota

11. Ronningen, Ian. Untargeted Flavoromics to Identify Flavor Active Compounds.

Degree: PhD, Food Science, 2016, University of Minnesota

Flavor research has long utilized targeted methods to understand and identify flavor active compounds in food systems. While this has advanced the field, there are… (more)

Subjects/Keywords: Flavor Chemistry; Flavoromics; Untargeted

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APA (6th Edition):

Ronningen, I. (2016). Untargeted Flavoromics to Identify Flavor Active Compounds. (Doctoral Dissertation). University of Minnesota. Retrieved from http://hdl.handle.net/11299/180222

Chicago Manual of Style (16th Edition):

Ronningen, Ian. “Untargeted Flavoromics to Identify Flavor Active Compounds.” 2016. Doctoral Dissertation, University of Minnesota. Accessed January 17, 2020. http://hdl.handle.net/11299/180222.

MLA Handbook (7th Edition):

Ronningen, Ian. “Untargeted Flavoromics to Identify Flavor Active Compounds.” 2016. Web. 17 Jan 2020.

Vancouver:

Ronningen I. Untargeted Flavoromics to Identify Flavor Active Compounds. [Internet] [Doctoral dissertation]. University of Minnesota; 2016. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/11299/180222.

Council of Science Editors:

Ronningen I. Untargeted Flavoromics to Identify Flavor Active Compounds. [Doctoral Dissertation]. University of Minnesota; 2016. Available from: http://hdl.handle.net/11299/180222


University of Minnesota

12. Jilek, Margaret. Investigation and Characterization of Flavor to Food Matrix Interactions using Solid State Nuclear Magnetic Resonance.

Degree: PhD, Food Science, 2016, University of Minnesota

 Intermolecular interactions between flavor molecules and food matrices are known to influence flavor release. However, the mechanistic interactions themselves remain largely uncharacterized and the dynamics… (more)

Subjects/Keywords: flavor; interactions; matrix; release; ssNMR

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APA (6th Edition):

Jilek, M. (2016). Investigation and Characterization of Flavor to Food Matrix Interactions using Solid State Nuclear Magnetic Resonance. (Doctoral Dissertation). University of Minnesota. Retrieved from http://hdl.handle.net/11299/183365

Chicago Manual of Style (16th Edition):

Jilek, Margaret. “Investigation and Characterization of Flavor to Food Matrix Interactions using Solid State Nuclear Magnetic Resonance.” 2016. Doctoral Dissertation, University of Minnesota. Accessed January 17, 2020. http://hdl.handle.net/11299/183365.

MLA Handbook (7th Edition):

Jilek, Margaret. “Investigation and Characterization of Flavor to Food Matrix Interactions using Solid State Nuclear Magnetic Resonance.” 2016. Web. 17 Jan 2020.

Vancouver:

Jilek M. Investigation and Characterization of Flavor to Food Matrix Interactions using Solid State Nuclear Magnetic Resonance. [Internet] [Doctoral dissertation]. University of Minnesota; 2016. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/11299/183365.

Council of Science Editors:

Jilek M. Investigation and Characterization of Flavor to Food Matrix Interactions using Solid State Nuclear Magnetic Resonance. [Doctoral Dissertation]. University of Minnesota; 2016. Available from: http://hdl.handle.net/11299/183365


University of Illinois – Urbana-Champaign

13. Gardiner, Samantha Rachelle. Physicochemical and flavor characterization of Tupelo honey.

Degree: MS, Food Science & Human Nutrition, 2015, University of Illinois – Urbana-Champaign

 Nyssa ogeche (white Tupelo) trees are concentrated mainly in the Appalachicola region in the panhandle of Florida. The honey produced from the nectar of these… (more)

Subjects/Keywords: Tupelo honey; physicochemical characteristics; flavor

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APA (6th Edition):

Gardiner, S. R. (2015). Physicochemical and flavor characterization of Tupelo honey. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/78784

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

Chicago Manual of Style (16th Edition):

Gardiner, Samantha Rachelle. “Physicochemical and flavor characterization of Tupelo honey.” 2015. Thesis, University of Illinois – Urbana-Champaign. Accessed January 17, 2020. http://hdl.handle.net/2142/78784.

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

MLA Handbook (7th Edition):

Gardiner, Samantha Rachelle. “Physicochemical and flavor characterization of Tupelo honey.” 2015. Web. 17 Jan 2020.

Vancouver:

Gardiner SR. Physicochemical and flavor characterization of Tupelo honey. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2015. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/2142/78784.

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

Council of Science Editors:

Gardiner SR. Physicochemical and flavor characterization of Tupelo honey. [Thesis]. University of Illinois – Urbana-Champaign; 2015. Available from: http://hdl.handle.net/2142/78784

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


University of Illinois – Urbana-Champaign

14. Kerns, Bryan Medaris. A measurement of the x dependent sea flavor asymmetry at Seaquest.

Degree: PhD, Physics, 2018, University of Illinois – Urbana-Champaign

 SeaQuest is a fixed target forward spectrometer experiment located at Fermilab which uses a 120 GeV proton beam on liquid hydrogen, liquid deuterium, and several… (more)

Subjects/Keywords: Sea Flavor Asymmetry; Proton Structure

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APA (6th Edition):

Kerns, B. M. (2018). A measurement of the x dependent sea flavor asymmetry at Seaquest. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/100964

Chicago Manual of Style (16th Edition):

Kerns, Bryan Medaris. “A measurement of the x dependent sea flavor asymmetry at Seaquest.” 2018. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed January 17, 2020. http://hdl.handle.net/2142/100964.

MLA Handbook (7th Edition):

Kerns, Bryan Medaris. “A measurement of the x dependent sea flavor asymmetry at Seaquest.” 2018. Web. 17 Jan 2020.

Vancouver:

Kerns BM. A measurement of the x dependent sea flavor asymmetry at Seaquest. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2018. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/2142/100964.

Council of Science Editors:

Kerns BM. A measurement of the x dependent sea flavor asymmetry at Seaquest. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2018. Available from: http://hdl.handle.net/2142/100964


University of Rochester

15. Berdine, Daniel Patrick (1980 - ). Selected phenomenological contributions in preparation for the running of the Large Hadron Collider.

Degree: PhD, 2009, University of Rochester

 The Large Hadron Collider (LHC), scheduled to turn on later this year, will provide the next jump ahead in high energy experiment. It is widely… (more)

Subjects/Keywords: Supersymmetry; Flavor; "Narrow width approximation"

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APA (6th Edition):

Berdine, D. P. (. -. ). (2009). Selected phenomenological contributions in preparation for the running of the Large Hadron Collider. (Doctoral Dissertation). University of Rochester. Retrieved from http://hdl.handle.net/1802/7768

Chicago Manual of Style (16th Edition):

Berdine, Daniel Patrick (1980 - ). “Selected phenomenological contributions in preparation for the running of the Large Hadron Collider.” 2009. Doctoral Dissertation, University of Rochester. Accessed January 17, 2020. http://hdl.handle.net/1802/7768.

MLA Handbook (7th Edition):

Berdine, Daniel Patrick (1980 - ). “Selected phenomenological contributions in preparation for the running of the Large Hadron Collider.” 2009. Web. 17 Jan 2020.

Vancouver:

Berdine DP(-). Selected phenomenological contributions in preparation for the running of the Large Hadron Collider. [Internet] [Doctoral dissertation]. University of Rochester; 2009. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/1802/7768.

Council of Science Editors:

Berdine DP(-). Selected phenomenological contributions in preparation for the running of the Large Hadron Collider. [Doctoral Dissertation]. University of Rochester; 2009. Available from: http://hdl.handle.net/1802/7768


Oregon State University

16. Sharp, Daniel C. (Daniel Collier). Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer.

Degree: PhD, Food Science and Technology, 2016, Oregon State University

 Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions… (more)

Subjects/Keywords: Hops; Beer  – Flavor and odor

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APA (6th Edition):

Sharp, D. C. (. C. (2016). Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/59848

Chicago Manual of Style (16th Edition):

Sharp, Daniel C (Daniel Collier). “Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer.” 2016. Doctoral Dissertation, Oregon State University. Accessed January 17, 2020. http://hdl.handle.net/1957/59848.

MLA Handbook (7th Edition):

Sharp, Daniel C (Daniel Collier). “Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer.” 2016. Web. 17 Jan 2020.

Vancouver:

Sharp DC(C. Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer. [Internet] [Doctoral dissertation]. Oregon State University; 2016. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/1957/59848.

Council of Science Editors:

Sharp DC(C. Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer. [Doctoral Dissertation]. Oregon State University; 2016. Available from: http://hdl.handle.net/1957/59848


Technical University of Lisbon

17. Vitorino, Guilherme Gomes Marques Santos. Effect of wine flavor on the perception of wine taste and preference.

Degree: 2018, Technical University of Lisbon

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia - UL / Faculdade de Ciências - Universidade do Porto

The present work was aimed… (more)

Subjects/Keywords: wine; aroma; flavor; taste; preference

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

APA (6th Edition):

Vitorino, G. G. M. S. (2018). Effect of wine flavor on the perception of wine taste and preference. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15860

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

Chicago Manual of Style (16th Edition):

Vitorino, Guilherme Gomes Marques Santos. “Effect of wine flavor on the perception of wine taste and preference.” 2018. Thesis, Technical University of Lisbon. Accessed January 17, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15860.

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

MLA Handbook (7th Edition):

Vitorino, Guilherme Gomes Marques Santos. “Effect of wine flavor on the perception of wine taste and preference.” 2018. Web. 17 Jan 2020.

Vancouver:

Vitorino GGMS. Effect of wine flavor on the perception of wine taste and preference. [Internet] [Thesis]. Technical University of Lisbon; 2018. [cited 2020 Jan 17]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15860.

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

Council of Science Editors:

Vitorino GGMS. Effect of wine flavor on the perception of wine taste and preference. [Thesis]. Technical University of Lisbon; 2018. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15860

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


Kansas State University

18. Faridi, Hamed. Sensory evaluation of Flavol.

Degree: 1973, Kansas State University

Subjects/Keywords: Bread; Flavor

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

APA (6th Edition):

Faridi, H. (1973). Sensory evaluation of Flavol. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/10713

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

Chicago Manual of Style (16th Edition):

Faridi, Hamed. “Sensory evaluation of Flavol.” 1973. Thesis, Kansas State University. Accessed January 17, 2020. http://hdl.handle.net/2097/10713.

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

MLA Handbook (7th Edition):

Faridi, Hamed. “Sensory evaluation of Flavol.” 1973. Web. 17 Jan 2020.

Vancouver:

Faridi H. Sensory evaluation of Flavol. [Internet] [Thesis]. Kansas State University; 1973. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/2097/10713.

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

Council of Science Editors:

Faridi H. Sensory evaluation of Flavol. [Thesis]. Kansas State University; 1973. Available from: http://hdl.handle.net/2097/10713

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


Oregon State University

19. Wolfe, Peter Harold. A study of factors affecting the extraction of flavor when dry hopping beer.

Degree: MS, Food Science and Technology, 2012, Oregon State University

 This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of… (more)

Subjects/Keywords: Beer  – Flavor and odor

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

APA (6th Edition):

Wolfe, P. H. (2012). A study of factors affecting the extraction of flavor when dry hopping beer. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/34093

Chicago Manual of Style (16th Edition):

Wolfe, Peter Harold. “A study of factors affecting the extraction of flavor when dry hopping beer.” 2012. Masters Thesis, Oregon State University. Accessed January 17, 2020. http://hdl.handle.net/1957/34093.

MLA Handbook (7th Edition):

Wolfe, Peter Harold. “A study of factors affecting the extraction of flavor when dry hopping beer.” 2012. Web. 17 Jan 2020.

Vancouver:

Wolfe PH. A study of factors affecting the extraction of flavor when dry hopping beer. [Internet] [Masters thesis]. Oregon State University; 2012. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/1957/34093.

Council of Science Editors:

Wolfe PH. A study of factors affecting the extraction of flavor when dry hopping beer. [Masters Thesis]. Oregon State University; 2012. Available from: http://hdl.handle.net/1957/34093


Oregon State University

20. Sanz, Carlos Calvo. Furaneol flavor compounds in ripening strawberry (Fragaria x ananassa Duch.).

Degree: MS, Plant Physiology, 1993, Oregon State University

Subjects/Keywords: Flavor  – Analysis

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APA (6th Edition):

Sanz, C. C. (1993). Furaneol flavor compounds in ripening strawberry (Fragaria x ananassa Duch.). (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/35937

Chicago Manual of Style (16th Edition):

Sanz, Carlos Calvo. “Furaneol flavor compounds in ripening strawberry (Fragaria x ananassa Duch.).” 1993. Masters Thesis, Oregon State University. Accessed January 17, 2020. http://hdl.handle.net/1957/35937.

MLA Handbook (7th Edition):

Sanz, Carlos Calvo. “Furaneol flavor compounds in ripening strawberry (Fragaria x ananassa Duch.).” 1993. Web. 17 Jan 2020.

Vancouver:

Sanz CC. Furaneol flavor compounds in ripening strawberry (Fragaria x ananassa Duch.). [Internet] [Masters thesis]. Oregon State University; 1993. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/1957/35937.

Council of Science Editors:

Sanz CC. Furaneol flavor compounds in ripening strawberry (Fragaria x ananassa Duch.). [Masters Thesis]. Oregon State University; 1993. Available from: http://hdl.handle.net/1957/35937


Oregon State University

21. Padmanabhan, Arthi. The effects of odor on vegetable flavor perception and the hedonic response.

Degree: MS, Food Science and Technology, 2011, Oregon State University

 While previous research has suggested that bitterness is the key determinant of vegetable disliking, it is unknown what role odor plays in vegetable hedonics. We… (more)

Subjects/Keywords: sensory; Vegetables  – Flavor and odor

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

APA (6th Edition):

Padmanabhan, A. (2011). The effects of odor on vegetable flavor perception and the hedonic response. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/22823

Chicago Manual of Style (16th Edition):

Padmanabhan, Arthi. “The effects of odor on vegetable flavor perception and the hedonic response.” 2011. Masters Thesis, Oregon State University. Accessed January 17, 2020. http://hdl.handle.net/1957/22823.

MLA Handbook (7th Edition):

Padmanabhan, Arthi. “The effects of odor on vegetable flavor perception and the hedonic response.” 2011. Web. 17 Jan 2020.

Vancouver:

Padmanabhan A. The effects of odor on vegetable flavor perception and the hedonic response. [Internet] [Masters thesis]. Oregon State University; 2011. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/1957/22823.

Council of Science Editors:

Padmanabhan A. The effects of odor on vegetable flavor perception and the hedonic response. [Masters Thesis]. Oregon State University; 2011. Available from: http://hdl.handle.net/1957/22823


Colorado State University

22. Adams, Tanner Scott. Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes.

Degree: MS(M.S.), Animal Sciences, 2016, Colorado State University

 Experiments were conducted on ground beef patties as well as pure fat and lean samples manufactured using various sources and production techniques. Differences among 5… (more)

Subjects/Keywords: cattle; flavor; beef; meat; feeding

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APA (6th Edition):

Adams, T. S. (2016). Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/173539

Chicago Manual of Style (16th Edition):

Adams, Tanner Scott. “Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes.” 2016. Masters Thesis, Colorado State University. Accessed January 17, 2020. http://hdl.handle.net/10217/173539.

MLA Handbook (7th Edition):

Adams, Tanner Scott. “Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes.” 2016. Web. 17 Jan 2020.

Vancouver:

Adams TS. Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes. [Internet] [Masters thesis]. Colorado State University; 2016. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/10217/173539.

Council of Science Editors:

Adams TS. Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes. [Masters Thesis]. Colorado State University; 2016. Available from: http://hdl.handle.net/10217/173539


Utah State University

23. Young, Michael J. Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract.

Degree: MS, Nutrition, Dietetics, and Food Sciences, 2011, Utah State University

  This study was conducted to compare and contrast potential aroma compounds in the headspace and small molecule metabolites produced as a result of starter… (more)

Subjects/Keywords: Cheese; Flavor; Starter Culture; Nutrition

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APA (6th Edition):

Young, M. J. (2011). Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/1029

Chicago Manual of Style (16th Edition):

Young, Michael J. “Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract.” 2011. Masters Thesis, Utah State University. Accessed January 17, 2020. https://digitalcommons.usu.edu/etd/1029.

MLA Handbook (7th Edition):

Young, Michael J. “Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract.” 2011. Web. 17 Jan 2020.

Vancouver:

Young MJ. Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract. [Internet] [Masters thesis]. Utah State University; 2011. [cited 2020 Jan 17]. Available from: https://digitalcommons.usu.edu/etd/1029.

Council of Science Editors:

Young MJ. Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract. [Masters Thesis]. Utah State University; 2011. Available from: https://digitalcommons.usu.edu/etd/1029


Rutgers University

24. Pu, Xu, 1988-. Thermal reaction of anisaldehyde in the presence of l-cysteine, a model reaction of Chinese stew meat flavor generation.

Degree: MS, Food Science, 2014, Rutgers University

 Chinese stew meat is very popular in China due to its special flavor generated during cooking process. However, how these flavors are produced has not… (more)

Subjects/Keywords: Illicium verum; Stews – China; Flavor

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APA (6th Edition):

Pu, Xu, 1. (2014). Thermal reaction of anisaldehyde in the presence of l-cysteine, a model reaction of Chinese stew meat flavor generation. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/44198/

Chicago Manual of Style (16th Edition):

Pu, Xu, 1988-. “Thermal reaction of anisaldehyde in the presence of l-cysteine, a model reaction of Chinese stew meat flavor generation.” 2014. Masters Thesis, Rutgers University. Accessed January 17, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/44198/.

MLA Handbook (7th Edition):

Pu, Xu, 1988-. “Thermal reaction of anisaldehyde in the presence of l-cysteine, a model reaction of Chinese stew meat flavor generation.” 2014. Web. 17 Jan 2020.

Vancouver:

Pu, Xu 1. Thermal reaction of anisaldehyde in the presence of l-cysteine, a model reaction of Chinese stew meat flavor generation. [Internet] [Masters thesis]. Rutgers University; 2014. [cited 2020 Jan 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/44198/.

Council of Science Editors:

Pu, Xu 1. Thermal reaction of anisaldehyde in the presence of l-cysteine, a model reaction of Chinese stew meat flavor generation. [Masters Thesis]. Rutgers University; 2014. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/44198/


University of Sydney

25. Cuthbert, Cameron. Search for the Xb and other hidden-beauty states in the π+π-ϒ(1S) channel at ATLAS .

Degree: 2014, University of Sydney

 This thesis primary concerns a search for a hypothetical state — referred to throughout as the Xb — using the ATLAS detector at the LHC.… (more)

Subjects/Keywords: ATLAS; Flavor physics; Exotic quarkonia

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APA (6th Edition):

Cuthbert, C. (2014). Search for the Xb and other hidden-beauty states in the π+π-ϒ(1S) channel at ATLAS . (Thesis). University of Sydney. Retrieved from http://hdl.handle.net/2123/11913

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

Chicago Manual of Style (16th Edition):

Cuthbert, Cameron. “Search for the Xb and other hidden-beauty states in the π+π-ϒ(1S) channel at ATLAS .” 2014. Thesis, University of Sydney. Accessed January 17, 2020. http://hdl.handle.net/2123/11913.

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

MLA Handbook (7th Edition):

Cuthbert, Cameron. “Search for the Xb and other hidden-beauty states in the π+π-ϒ(1S) channel at ATLAS .” 2014. Web. 17 Jan 2020.

Vancouver:

Cuthbert C. Search for the Xb and other hidden-beauty states in the π+π-ϒ(1S) channel at ATLAS . [Internet] [Thesis]. University of Sydney; 2014. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/2123/11913.

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

Council of Science Editors:

Cuthbert C. Search for the Xb and other hidden-beauty states in the π+π-ϒ(1S) channel at ATLAS . [Thesis]. University of Sydney; 2014. Available from: http://hdl.handle.net/2123/11913

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


Michigan State University

26. Chin-Hsieh, Yen-Ping. Development and characterization of a synthetic meat flavor mixture.

Degree: PhD, Department of Food Science and Human Nutrition, 1978, Michigan State University

Subjects/Keywords: Meat; Flavor

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APA (6th Edition):

Chin-Hsieh, Y. (1978). Development and characterization of a synthetic meat flavor mixture. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:43958

Chicago Manual of Style (16th Edition):

Chin-Hsieh, Yen-Ping. “Development and characterization of a synthetic meat flavor mixture.” 1978. Doctoral Dissertation, Michigan State University. Accessed January 17, 2020. http://etd.lib.msu.edu/islandora/object/etd:43958.

MLA Handbook (7th Edition):

Chin-Hsieh, Yen-Ping. “Development and characterization of a synthetic meat flavor mixture.” 1978. Web. 17 Jan 2020.

Vancouver:

Chin-Hsieh Y. Development and characterization of a synthetic meat flavor mixture. [Internet] [Doctoral dissertation]. Michigan State University; 1978. [cited 2020 Jan 17]. Available from: http://etd.lib.msu.edu/islandora/object/etd:43958.

Council of Science Editors:

Chin-Hsieh Y. Development and characterization of a synthetic meat flavor mixture. [Doctoral Dissertation]. Michigan State University; 1978. Available from: http://etd.lib.msu.edu/islandora/object/etd:43958


Michigan State University

27. Minor, Lewis J. Identification of some chemical components in chicken flavor.

Degree: PhD, Department of Food Science, 1964, Michigan State University

Subjects/Keywords: Poultry; Flavor

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APA (6th Edition):

Minor, L. J. (1964). Identification of some chemical components in chicken flavor. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:36613

Chicago Manual of Style (16th Edition):

Minor, Lewis J. “Identification of some chemical components in chicken flavor.” 1964. Doctoral Dissertation, Michigan State University. Accessed January 17, 2020. http://etd.lib.msu.edu/islandora/object/etd:36613.

MLA Handbook (7th Edition):

Minor, Lewis J. “Identification of some chemical components in chicken flavor.” 1964. Web. 17 Jan 2020.

Vancouver:

Minor LJ. Identification of some chemical components in chicken flavor. [Internet] [Doctoral dissertation]. Michigan State University; 1964. [cited 2020 Jan 17]. Available from: http://etd.lib.msu.edu/islandora/object/etd:36613.

Council of Science Editors:

Minor LJ. Identification of some chemical components in chicken flavor. [Doctoral Dissertation]. Michigan State University; 1964. Available from: http://etd.lib.msu.edu/islandora/object/etd:36613


Kansas State University

28. Wu, Wan-Shiang J. Flavor characteristics of saltine crackers.

Degree: 1976, Kansas State University

Subjects/Keywords: Flavor; Crackers; Food – Analysis; Flavor

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

APA (6th Edition):

Wu, W. J. (1976). Flavor characteristics of saltine crackers. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11482

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

Chicago Manual of Style (16th Edition):

Wu, Wan-Shiang J. “Flavor characteristics of saltine crackers.” 1976. Thesis, Kansas State University. Accessed January 17, 2020. http://hdl.handle.net/2097/11482.

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

MLA Handbook (7th Edition):

Wu, Wan-Shiang J. “Flavor characteristics of saltine crackers.” 1976. Web. 17 Jan 2020.

Vancouver:

Wu WJ. Flavor characteristics of saltine crackers. [Internet] [Thesis]. Kansas State University; 1976. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/2097/11482.

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

Council of Science Editors:

Wu WJ. Flavor characteristics of saltine crackers. [Thesis]. Kansas State University; 1976. Available from: http://hdl.handle.net/2097/11482

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


The Ohio State University

29. Mirondo, Rita Akinyi. Contribution of enzymes and other components in food in the formation and destruction of volatile compounds.

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

 To assess the effect of peels on the quality of tomatoes and mangoes, these foods were processed into tomato juice and sauce and mango pure… (more)

Subjects/Keywords: Food Science; Volatile compounds, flavor, peels, breath

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APA (6th Edition):

Mirondo, R. A. (2016). Contribution of enzymes and other components in food in the formation and destruction of volatile compounds. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977

Chicago Manual of Style (16th Edition):

Mirondo, Rita Akinyi. “Contribution of enzymes and other components in food in the formation and destruction of volatile compounds.” 2016. Doctoral Dissertation, The Ohio State University. Accessed January 17, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977.

MLA Handbook (7th Edition):

Mirondo, Rita Akinyi. “Contribution of enzymes and other components in food in the formation and destruction of volatile compounds.” 2016. Web. 17 Jan 2020.

Vancouver:

Mirondo RA. Contribution of enzymes and other components in food in the formation and destruction of volatile compounds. [Internet] [Doctoral dissertation]. The Ohio State University; 2016. [cited 2020 Jan 17]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977.

Council of Science Editors:

Mirondo RA. Contribution of enzymes and other components in food in the formation and destruction of volatile compounds. [Doctoral Dissertation]. The Ohio State University; 2016. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977

30. Sá, Nayara Fonseca de. Desconstrução dimensional e violação de sabor.

Degree: Mestrado, Física, 2011, University of São Paulo

O Modelo Padrão das partículas elementares descreve com sucesso as interações eletrofracas e fortes, mostrando-se consistente com os dados experimentais disponíveis. Entretanto, há diversas questões… (more)

Subjects/Keywords: Desconstrução; Desconstruction; Flavor violation; Violação de sabor

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APA (6th Edition):

Sá, N. F. d. (2011). Desconstrução dimensional e violação de sabor. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/43/43134/tde-26042012-150255/ ;

Chicago Manual of Style (16th Edition):

Sá, Nayara Fonseca de. “Desconstrução dimensional e violação de sabor.” 2011. Masters Thesis, University of São Paulo. Accessed January 17, 2020. http://www.teses.usp.br/teses/disponiveis/43/43134/tde-26042012-150255/ ;.

MLA Handbook (7th Edition):

Sá, Nayara Fonseca de. “Desconstrução dimensional e violação de sabor.” 2011. Web. 17 Jan 2020.

Vancouver:

Sá NFd. Desconstrução dimensional e violação de sabor. [Internet] [Masters thesis]. University of São Paulo; 2011. [cited 2020 Jan 17]. Available from: http://www.teses.usp.br/teses/disponiveis/43/43134/tde-26042012-150255/ ;.

Council of Science Editors:

Sá NFd. Desconstrução dimensional e violação de sabor. [Masters Thesis]. University of São Paulo; 2011. Available from: http://www.teses.usp.br/teses/disponiveis/43/43134/tde-26042012-150255/ ;

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