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You searched for subject:(Food Science). Showing records 1 – 30 of 3492 total matches.

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University of Helsinki

1. Wang, Cong. Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2016, University of Helsinki

 Recently, an unknown myopathy has been observed in some Finnish broiler Pectoralis major muscle for the past 3 years and similar breast muscle defect have… (more)

Subjects/Keywords: Food Science; Food Science; Food Science

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APA (6th Edition):

Wang, C. (2016). Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/163652

Chicago Manual of Style (16th Edition):

Wang, Cong. “Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers.” 2016. Masters Thesis, University of Helsinki. Accessed May 20, 2019. http://hdl.handle.net/10138/163652.

MLA Handbook (7th Edition):

Wang, Cong. “Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers.” 2016. Web. 20 May 2019.

Vancouver:

Wang C. Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers. [Internet] [Masters thesis]. University of Helsinki; 2016. [cited 2019 May 20]. Available from: http://hdl.handle.net/10138/163652.

Council of Science Editors:

Wang C. Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers. [Masters Thesis]. University of Helsinki; 2016. Available from: http://hdl.handle.net/10138/163652


University of Helsinki

2. Ababei, Cristina-Georgiana. Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2016, University of Helsinki

 Wooden Breast is a myopathy seen on chicken breast muscles in the last years, causing economic losses. It is associated with hardness and paleness of… (more)

Subjects/Keywords: Food Science; Food Science; Food Science

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APA (6th Edition):

Ababei, C. (2016). Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/168209

Chicago Manual of Style (16th Edition):

Ababei, Cristina-Georgiana. “Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast.” 2016. Masters Thesis, University of Helsinki. Accessed May 20, 2019. http://hdl.handle.net/10138/168209.

MLA Handbook (7th Edition):

Ababei, Cristina-Georgiana. “Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast.” 2016. Web. 20 May 2019.

Vancouver:

Ababei C. Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast. [Internet] [Masters thesis]. University of Helsinki; 2016. [cited 2019 May 20]. Available from: http://hdl.handle.net/10138/168209.

Council of Science Editors:

Ababei C. Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast. [Masters Thesis]. University of Helsinki; 2016. Available from: http://hdl.handle.net/10138/168209


University of Helsinki

3. Wu, Rui. Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2017, University of Helsinki

 Saccharomyces cerevisiae var. boulardii is a probiotic strain of the baker’s yeast Saccharomyces cerevisiae. It has a long history of use in treating and preventing… (more)

Subjects/Keywords: Food Science; Food Science; Food Science

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APA (6th Edition):

Wu, R. (2017). Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/231906

Chicago Manual of Style (16th Edition):

Wu, Rui. “Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii.” 2017. Masters Thesis, University of Helsinki. Accessed May 20, 2019. http://hdl.handle.net/10138/231906.

MLA Handbook (7th Edition):

Wu, Rui. “Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii.” 2017. Web. 20 May 2019.

Vancouver:

Wu R. Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii. [Internet] [Masters thesis]. University of Helsinki; 2017. [cited 2019 May 20]. Available from: http://hdl.handle.net/10138/231906.

Council of Science Editors:

Wu R. Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii. [Masters Thesis]. University of Helsinki; 2017. Available from: http://hdl.handle.net/10138/231906


University of Helsinki

4. Han, Xiaocui. Chitin analysis of insects (mealworm and cricket).

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2018, University of Helsinki

 The literature review dealt with the chemical and physical properties of chitin polymer and its degradation product glucosamine. Particular emphasis was given to studies on… (more)

Subjects/Keywords: Food Science; Food Science; Food Science

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APA (6th Edition):

Han, X. (2018). Chitin analysis of insects (mealworm and cricket). (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/233314

Chicago Manual of Style (16th Edition):

Han, Xiaocui. “Chitin analysis of insects (mealworm and cricket).” 2018. Masters Thesis, University of Helsinki. Accessed May 20, 2019. http://hdl.handle.net/10138/233314.

MLA Handbook (7th Edition):

Han, Xiaocui. “Chitin analysis of insects (mealworm and cricket).” 2018. Web. 20 May 2019.

Vancouver:

Han X. Chitin analysis of insects (mealworm and cricket). [Internet] [Masters thesis]. University of Helsinki; 2018. [cited 2019 May 20]. Available from: http://hdl.handle.net/10138/233314.

Council of Science Editors:

Han X. Chitin analysis of insects (mealworm and cricket). [Masters Thesis]. University of Helsinki; 2018. Available from: http://hdl.handle.net/10138/233314


University of Helsinki

5. Ercili-Cura, Dilek. Structure modification of milk protein gels by enzymatic cross-linking.

Degree: Department of Food and Environmental Sciences; VTT, Technical Research Center of Finland, 2012, University of Helsinki

Proteins are the structural building blocks of fermented dairy products such as yoghurt. The nature of the protein-protein interactions and the structure of the macromolecular… (more)

Subjects/Keywords: food Science; food Science

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APA (6th Edition):

Ercili-Cura, D. (2012). Structure modification of milk protein gels by enzymatic cross-linking. (Doctoral Dissertation). University of Helsinki. Retrieved from http://hdl.handle.net/10138/37398

Chicago Manual of Style (16th Edition):

Ercili-Cura, Dilek. “Structure modification of milk protein gels by enzymatic cross-linking.” 2012. Doctoral Dissertation, University of Helsinki. Accessed May 20, 2019. http://hdl.handle.net/10138/37398.

MLA Handbook (7th Edition):

Ercili-Cura, Dilek. “Structure modification of milk protein gels by enzymatic cross-linking.” 2012. Web. 20 May 2019.

Vancouver:

Ercili-Cura D. Structure modification of milk protein gels by enzymatic cross-linking. [Internet] [Doctoral dissertation]. University of Helsinki; 2012. [cited 2019 May 20]. Available from: http://hdl.handle.net/10138/37398.

Council of Science Editors:

Ercili-Cura D. Structure modification of milk protein gels by enzymatic cross-linking. [Doctoral Dissertation]. University of Helsinki; 2012. Available from: http://hdl.handle.net/10138/37398


Stellenbosch University

6. Hanekom, Evette. Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines.

Degree: MScFoodSc, Food Science, 2012, Stellenbosch University

 ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were… (more)

Subjects/Keywords: Food science; Food Science

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APA (6th Edition):

Hanekom, E. (2012). Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/71812

Chicago Manual of Style (16th Edition):

Hanekom, Evette. “Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines.” 2012. Masters Thesis, Stellenbosch University. Accessed May 20, 2019. http://hdl.handle.net/10019.1/71812.

MLA Handbook (7th Edition):

Hanekom, Evette. “Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines.” 2012. Web. 20 May 2019.

Vancouver:

Hanekom E. Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2019 May 20]. Available from: http://hdl.handle.net/10019.1/71812.

Council of Science Editors:

Hanekom E. Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/71812

7. Neethling, Jeannine. Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles.

Degree: MSc, Food Science, 2012, Stellenbosch University

 ENGLISH ABSTRACT: The objective of this study was to investigate the impact of season on the composition and quality of male and female blesbok (Damaliscus… (more)

Subjects/Keywords: Food science; Food Science

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APA (6th Edition):

Neethling, J. (2012). Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/71826

Chicago Manual of Style (16th Edition):

Neethling, Jeannine. “Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles.” 2012. Masters Thesis, Stellenbosch University. Accessed May 20, 2019. http://hdl.handle.net/10019.1/71826.

MLA Handbook (7th Edition):

Neethling, Jeannine. “Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles.” 2012. Web. 20 May 2019.

Vancouver:

Neethling J. Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2019 May 20]. Available from: http://hdl.handle.net/10019.1/71826.

Council of Science Editors:

Neethling J. Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/71826


Stellenbosch University

8. Schoeman, Nika Anna. Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce.

Degree: MSc Food Sc, Food Science, 2013, Stellenbosch University

 ENGLISH ABSTRACT: Over the past two decades, there has been an increase in the use of water sources for irrigation, as well as an increase… (more)

Subjects/Keywords: Food science; Food Science

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APA (6th Edition):

Schoeman, N. A. (2013). Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/79801

Chicago Manual of Style (16th Edition):

Schoeman, Nika Anna. “Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce.” 2013. Masters Thesis, Stellenbosch University. Accessed May 20, 2019. http://hdl.handle.net/10019.1/79801.

MLA Handbook (7th Edition):

Schoeman, Nika Anna. “Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce.” 2013. Web. 20 May 2019.

Vancouver:

Schoeman NA. Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2019 May 20]. Available from: http://hdl.handle.net/10019.1/79801.

Council of Science Editors:

Schoeman NA. Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/79801


Stellenbosch University

9. Geldenhuys, Greta. Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing.

Degree: Animal Sciences, 2014, Stellenbosch University

Thesis (PhD(Food Sc)) – Stellenbosch University, 2014.

ENGLISH ABSTRACT: In Southern Africa, the hunting of wildfowl species has increased considerably in the past few years. Crop… (more)

Subjects/Keywords: Food science; Dissertations  – Food science

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APA (6th Edition):

Geldenhuys, G. (2014). Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/95871

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):

Geldenhuys, Greta. “Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing.” 2014. Thesis, Stellenbosch University. Accessed May 20, 2019. http://hdl.handle.net/10019.1/95871.

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

MLA Handbook (7th Edition):

Geldenhuys, Greta. “Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing.” 2014. Web. 20 May 2019.

Vancouver:

Geldenhuys G. Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing. [Internet] [Thesis]. Stellenbosch University; 2014. [cited 2019 May 20]. Available from: http://hdl.handle.net/10019.1/95871.

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

Council of Science Editors:

Geldenhuys G. Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing. [Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/95871

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

10. Van der Westhuizen, Hendrik Schalk. Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater.

Degree: MScFoodSc, Food Science, 2014, Stellenbosch University

 ENGLISH ABSTRACT: Waste generated by the distillery industry is a major ecological concern and disposal thereof without a suitable treatment can have damaging effects on… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Van der Westhuizen, H. S. (2014). Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/86423

Chicago Manual of Style (16th Edition):

Van der Westhuizen, Hendrik Schalk. “Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater.” 2014. Masters Thesis, Stellenbosch University. Accessed May 20, 2019. http://hdl.handle.net/10019.1/86423.

MLA Handbook (7th Edition):

Van der Westhuizen, Hendrik Schalk. “Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater.” 2014. Web. 20 May 2019.

Vancouver:

Van der Westhuizen HS. Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater. [Internet] [Masters thesis]. Stellenbosch University; 2014. [cited 2019 May 20]. Available from: http://hdl.handle.net/10019.1/86423.

Council of Science Editors:

Van der Westhuizen HS. Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater. [Masters Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/86423


University of Minnesota

11. Tremaine, Andrea Jane. Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products.

Degree: MS, Food science, 2012, University of Minnesota

University of Minnesota M.S. thesis. May 2012. Major: Food science. Advisor: Tonya Schoenfuss, Ph.D. 1 computer file (PDF); v, 144 pages, appendix p. 98-144.

Abstract summary not available

Advisors/Committee Members: Tonya Schoenfuss, Ph.D.

Subjects/Keywords: Food Science

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APA (6th Edition):

Tremaine, A. J. (2012). Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/131156

Chicago Manual of Style (16th Edition):

Tremaine, Andrea Jane. “Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products.” 2012. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/131156.

MLA Handbook (7th Edition):

Tremaine, Andrea Jane. “Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products.” 2012. Web. 20 May 2019.

Vancouver:

Tremaine AJ. Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 May 20]. Available from: http://purl.umn.edu/131156.

Council of Science Editors:

Tremaine AJ. Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/131156


University of Minnesota

12. Opoku, Abena Opokua Bampo. Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk.

Degree: MS, Food science, 2012, University of Minnesota

University of Minnesota M.S. thesis. July 2012. Major: Food science. Advisor: Dr. Francisco Diez-González. 1 computer file (PDF); viii, 115 pages, appendix p. 86-115.

Abstract summary not available

Advisors/Committee Members: Dr. Francisco Diez-González.

Subjects/Keywords: Food science

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APA (6th Edition):

Opoku, A. O. B. (2012). Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140644

Chicago Manual of Style (16th Edition):

Opoku, Abena Opokua Bampo. “Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk.” 2012. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/140644.

MLA Handbook (7th Edition):

Opoku, Abena Opokua Bampo. “Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk.” 2012. Web. 20 May 2019.

Vancouver:

Opoku AOB. Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 May 20]. Available from: http://purl.umn.edu/140644.

Council of Science Editors:

Opoku AOB. Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140644


University of Minnesota

13. Vaidyanathan, Sharmila. Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products.

Degree: MS, Food Science, 2012, University of Minnesota

University of Minnesota M.S. thesis. January 2012. Major: Food Science. Advisor: Dr.Mirko Bunzel. 1 computer file (PDF); ix, 105 pages, appendices A-E.

Abstract summary not available

Advisors/Committee Members: Dr.Mirko Bunzel.

Subjects/Keywords: Food Science

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APA (6th Edition):

Vaidyanathan, S. (2012). Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140689

Chicago Manual of Style (16th Edition):

Vaidyanathan, Sharmila. “Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products.” 2012. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/140689.

MLA Handbook (7th Edition):

Vaidyanathan, Sharmila. “Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products.” 2012. Web. 20 May 2019.

Vancouver:

Vaidyanathan S. Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 May 20]. Available from: http://purl.umn.edu/140689.

Council of Science Editors:

Vaidyanathan S. Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140689


University of Minnesota

14. Gray, Dorey Lynn. Survival and germination potential of spore forming bacteria in cheese sauce.

Degree: MS, Food science, 2012, University of Minnesota

University of Minnesota M.S. thesis. August 2012. Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1 computer file (PDF); viii, 102 pages.

Process cheese sauce is… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Gray, D. L. (2012). Survival and germination potential of spore forming bacteria in cheese sauce. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140766

Chicago Manual of Style (16th Edition):

Gray, Dorey Lynn. “Survival and germination potential of spore forming bacteria in cheese sauce.” 2012. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/140766.

MLA Handbook (7th Edition):

Gray, Dorey Lynn. “Survival and germination potential of spore forming bacteria in cheese sauce.” 2012. Web. 20 May 2019.

Vancouver:

Gray DL. Survival and germination potential of spore forming bacteria in cheese sauce. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 May 20]. Available from: http://purl.umn.edu/140766.

Council of Science Editors:

Gray DL. Survival and germination potential of spore forming bacteria in cheese sauce. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140766


University of Minnesota

15. Folly, Edem-Elikplim E. Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM).

Degree: MS, Food Science, 2012, University of Minnesota

University of Minnesota M.S. thesis. September 2012. Major: Food Science. Advisor: Baraem Ismail. 1 computer file (PDF); xiii, 107 pages, appendices A-G.

Delactosed whey (DLW),… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Folly, E. E. (2012). Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM). (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140889

Chicago Manual of Style (16th Edition):

Folly, Edem-Elikplim E. “Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM).” 2012. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/140889.

MLA Handbook (7th Edition):

Folly, Edem-Elikplim E. “Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM).” 2012. Web. 20 May 2019.

Vancouver:

Folly EE. Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM). [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 May 20]. Available from: http://purl.umn.edu/140889.

Council of Science Editors:

Folly EE. Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM). [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140889


University of Minnesota

16. Peck, Amanda. The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace.

Degree: 2012, University of Minnesota

University of Minnesota M.S. thesis. September 2012. Major: Food science. Advisor:Zata Vickers, Ph.D. 1 computer file (PDF); v, 97 pages, appendices A-G.

Subjects/Keywords: Food science

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APA (6th Edition):

Peck, A. (2012). The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140922

Chicago Manual of Style (16th Edition):

Peck, Amanda. “The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace.” 2012. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/140922.

MLA Handbook (7th Edition):

Peck, Amanda. “The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace.” 2012. Web. 20 May 2019.

Vancouver:

Peck A. The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 May 20]. Available from: http://purl.umn.edu/140922.

Council of Science Editors:

Peck A. The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140922


University of Minnesota

17. Hohn, Allison Carlquist. Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release.

Degree: MS, Food science, 2012, University of Minnesota

University of Minnesota M.S. thesis. December 2012. Major: Food science. Advisor: Roger Ruan. 1 computer file (PDF); viii, 89 pages, appendices A-C.

Whole grains have… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Hohn, A. C. (2012). Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/143824

Chicago Manual of Style (16th Edition):

Hohn, Allison Carlquist. “Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release.” 2012. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/143824.

MLA Handbook (7th Edition):

Hohn, Allison Carlquist. “Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release.” 2012. Web. 20 May 2019.

Vancouver:

Hohn AC. Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 May 20]. Available from: http://purl.umn.edu/143824.

Council of Science Editors:

Hohn AC. Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/143824


University of Minnesota

18. Gadotti, Camila. Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients.

Degree: MS, Food science, 2011, University of Minnesota

University of Minnesota M.S. thesis. July 2011. Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1 computer file (PDF); xii, 115 pages.

Soft-style fresh Hispanic cheeses… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Gadotti, C. (2011). Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/113938

Chicago Manual of Style (16th Edition):

Gadotti, Camila. “Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients.” 2011. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/113938.

MLA Handbook (7th Edition):

Gadotti, Camila. “Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients.” 2011. Web. 20 May 2019.

Vancouver:

Gadotti C. Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2019 May 20]. Available from: http://purl.umn.edu/113938.

Council of Science Editors:

Gadotti C. Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/113938


University of Minnesota

19. Chick, Matt. Thermal inactivation kinetics of Salmonella serovars on dry cereal.

Degree: MS, Food science, 2011, University of Minnesota

University of Minnesota M.S. thesis. August 2011. Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1 computer file (PDF); ix, 93 pages, appendices A-B.

Outbreaks of… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Chick, M. (2011). Thermal inactivation kinetics of Salmonella serovars on dry cereal. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/116854

Chicago Manual of Style (16th Edition):

Chick, Matt. “Thermal inactivation kinetics of Salmonella serovars on dry cereal.” 2011. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/116854.

MLA Handbook (7th Edition):

Chick, Matt. “Thermal inactivation kinetics of Salmonella serovars on dry cereal.” 2011. Web. 20 May 2019.

Vancouver:

Chick M. Thermal inactivation kinetics of Salmonella serovars on dry cereal. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2019 May 20]. Available from: http://purl.umn.edu/116854.

Council of Science Editors:

Chick M. Thermal inactivation kinetics of Salmonella serovars on dry cereal. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/116854


University of Minnesota

20. DeClark, Brian James. Thiamine degradation off-flavors in energy beverages and their reduction.

Degree: MS, Food science, 2011, University of Minnesota

University of Minnesota M.S. thesis. September 2011. Major: Food science. Advisor: Dr. Gary Reineccius. 1 computer file (PDF); vii, 50 pages.

Abstract summary not available

Advisors/Committee Members: Dr. Gary Reineccius.

Subjects/Keywords: Food science

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APA (6th Edition):

DeClark, B. J. (2011). Thiamine degradation off-flavors in energy beverages and their reduction. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/116936

Chicago Manual of Style (16th Edition):

DeClark, Brian James. “Thiamine degradation off-flavors in energy beverages and their reduction.” 2011. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/116936.

MLA Handbook (7th Edition):

DeClark, Brian James. “Thiamine degradation off-flavors in energy beverages and their reduction.” 2011. Web. 20 May 2019.

Vancouver:

DeClark BJ. Thiamine degradation off-flavors in energy beverages and their reduction. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2019 May 20]. Available from: http://purl.umn.edu/116936.

Council of Science Editors:

DeClark BJ. Thiamine degradation off-flavors in energy beverages and their reduction. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/116936


University of Minnesota

21. Lee, Jookyeong. Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage.

Degree: MS, Food science, 2011, University of Minnesota

University of Minnesota M.S. thesis. August 2011. Major: Food science. Advisors: Baraem Ismail and Zata M.Vickers. 1 computer file (PDF); xiii, 117 pages, appendices A-L.… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Lee, J. (2011). Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/117047

Chicago Manual of Style (16th Edition):

Lee, Jookyeong. “Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage.” 2011. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/117047.

MLA Handbook (7th Edition):

Lee, Jookyeong. “Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage.” 2011. Web. 20 May 2019.

Vancouver:

Lee J. Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2019 May 20]. Available from: http://purl.umn.edu/117047.

Council of Science Editors:

Lee J. Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/117047


University of Minnesota

22. Guo, Mufan. Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran.

Degree: 2011, University of Minnesota

University of Minnesota M.S. thesis. December 2011. Major: Food science.. Advisor: Roger Ruan. 1 computer file (PDF); viii, 132 pages, appendix p. 115-132.

Epidemiological studies… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Guo, M. (2011). Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/120086

Chicago Manual of Style (16th Edition):

Guo, Mufan. “Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran.” 2011. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/120086.

MLA Handbook (7th Edition):

Guo, Mufan. “Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran.” 2011. Web. 20 May 2019.

Vancouver:

Guo M. Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2019 May 20]. Available from: http://purl.umn.edu/120086.

Council of Science Editors:

Guo M. Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/120086


University of Minnesota

23. Jilek, Margaret L. Development of an high performance liquid chromatography-mass spectrometry.

Degree: 2012, University of Minnesota

University of Minnesota M.S. thesis. February 2012. Major Food science. Advisor: Mirko Bunzel PhD.. 1 computer file (PDF); v, 84 pages, appendix p. 75-84.

Summary abstract not available.

Subjects/Keywords: Food science

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APA (6th Edition):

Jilek, M. L. (2012). Development of an high performance liquid chromatography-mass spectrometry. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/122128

Chicago Manual of Style (16th Edition):

Jilek, Margaret L. “Development of an high performance liquid chromatography-mass spectrometry.” 2012. Masters Thesis, University of Minnesota. Accessed May 20, 2019. http://purl.umn.edu/122128.

MLA Handbook (7th Edition):

Jilek, Margaret L. “Development of an high performance liquid chromatography-mass spectrometry.” 2012. Web. 20 May 2019.

Vancouver:

Jilek ML. Development of an high performance liquid chromatography-mass spectrometry. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 May 20]. Available from: http://purl.umn.edu/122128.

Council of Science Editors:

Jilek ML. Development of an high performance liquid chromatography-mass spectrometry. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/122128


Purdue University

24. Myneedu, Lohit. Effect of salts on the structure-function relationships of sodium kappa-carrageenan.

Degree: MS, Food Science, 2015, Purdue University

  Carrageenans are sulfated marine polysaccharides used in a wide variety of food applications such as bodying, gelling, thickening and emulsion stabilization in water- and… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Myneedu, L. (2015). Effect of salts on the structure-function relationships of sodium kappa-carrageenan. (Thesis). Purdue University. Retrieved from http://docs.lib.purdue.edu/open_access_theses/589

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):

Myneedu, Lohit. “Effect of salts on the structure-function relationships of sodium kappa-carrageenan.” 2015. Thesis, Purdue University. Accessed May 20, 2019. http://docs.lib.purdue.edu/open_access_theses/589.

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

MLA Handbook (7th Edition):

Myneedu, Lohit. “Effect of salts on the structure-function relationships of sodium kappa-carrageenan.” 2015. Web. 20 May 2019.

Vancouver:

Myneedu L. Effect of salts on the structure-function relationships of sodium kappa-carrageenan. [Internet] [Thesis]. Purdue University; 2015. [cited 2019 May 20]. Available from: http://docs.lib.purdue.edu/open_access_theses/589.

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

Council of Science Editors:

Myneedu L. Effect of salts on the structure-function relationships of sodium kappa-carrageenan. [Thesis]. Purdue University; 2015. Available from: http://docs.lib.purdue.edu/open_access_theses/589

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


Purdue University

25. Shenoy, Archana G. Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia.

Degree: MS, Food Science, 2015, Purdue University

  Listeria monocytogenes, has been implicated in a number of outbreaks involving fresh produce. While no L. monocytogenes outbreaks have been linked to romaine lettuce,… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Shenoy, A. G. (2015). Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia. (Thesis). Purdue University. Retrieved from http://docs.lib.purdue.edu/open_access_theses/609

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):

Shenoy, Archana G. “Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia.” 2015. Thesis, Purdue University. Accessed May 20, 2019. http://docs.lib.purdue.edu/open_access_theses/609.

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

MLA Handbook (7th Edition):

Shenoy, Archana G. “Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia.” 2015. Web. 20 May 2019.

Vancouver:

Shenoy AG. Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia. [Internet] [Thesis]. Purdue University; 2015. [cited 2019 May 20]. Available from: http://docs.lib.purdue.edu/open_access_theses/609.

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

Council of Science Editors:

Shenoy AG. Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia. [Thesis]. Purdue University; 2015. Available from: http://docs.lib.purdue.edu/open_access_theses/609

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


Purdue University

26. Allan, Mikaela Lynn. Role of resveratrol metabolites in adipose function.

Degree: MS, Food Science, 2014, Purdue University

  The rise in obesity rate has drastically increased over the last few decades and has quickly grown into a worldwide epidemic. Large increases in… (more)

Subjects/Keywords: Food Science

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APA (6th Edition):

Allan, M. L. (2014). Role of resveratrol metabolites in adipose function. (Thesis). Purdue University. Retrieved from http://docs.lib.purdue.edu/open_access_theses/719

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):

Allan, Mikaela Lynn. “Role of resveratrol metabolites in adipose function.” 2014. Thesis, Purdue University. Accessed May 20, 2019. http://docs.lib.purdue.edu/open_access_theses/719.

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

MLA Handbook (7th Edition):

Allan, Mikaela Lynn. “Role of resveratrol metabolites in adipose function.” 2014. Web. 20 May 2019.

Vancouver:

Allan ML. Role of resveratrol metabolites in adipose function. [Internet] [Thesis]. Purdue University; 2014. [cited 2019 May 20]. Available from: http://docs.lib.purdue.edu/open_access_theses/719.

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

Council of Science Editors:

Allan ML. Role of resveratrol metabolites in adipose function. [Thesis]. Purdue University; 2014. Available from: http://docs.lib.purdue.edu/open_access_theses/719

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


The Ohio State University

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

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

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

Subjects/Keywords: Food Science

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Yeap, Jia Wei. “Inactivation of a Human Norovirus Surrogate by Chlorine Dioxide Gas and Prediction of Human Norovirus Contamination by a Fecal Indicator System.” 2013. Masters Thesis, The Ohio State University. Accessed May 20, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366640143.

MLA Handbook (7th Edition):

Yeap, Jia Wei. “Inactivation of a Human Norovirus Surrogate by Chlorine Dioxide Gas and Prediction of Human Norovirus Contamination by a Fecal Indicator System.” 2013. Web. 20 May 2019.

Vancouver:

Yeap JW. Inactivation of a Human Norovirus Surrogate by Chlorine Dioxide Gas and Prediction of Human Norovirus Contamination by a Fecal Indicator System. [Internet] [Masters thesis]. The Ohio State University; 2013. [cited 2019 May 20]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1366640143.

Council of Science Editors:

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


The Ohio State University

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

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

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

Subjects/Keywords: Food Science

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Ayvaz, Huseyin. “Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots.” 2010. Masters Thesis, The Ohio State University. Accessed May 20, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846.

MLA Handbook (7th Edition):

Ayvaz, Huseyin. “Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots.” 2010. Web. 20 May 2019.

Vancouver:

Ayvaz H. Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots. [Internet] [Masters thesis]. The Ohio State University; 2010. [cited 2019 May 20]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846.

Council of Science Editors:

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


The Ohio State University

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

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

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

Subjects/Keywords: Food Science

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Soledad, Mary Cheryl M. “Development of a Reformed Swiss Cheese Product Without Emulsifying Salts.” 2010. Doctoral Dissertation, The Ohio State University. Accessed May 20, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655.

MLA Handbook (7th Edition):

Soledad, Mary Cheryl M. “Development of a Reformed Swiss Cheese Product Without Emulsifying Salts.” 2010. Web. 20 May 2019.

Vancouver:

Soledad MCM. Development of a Reformed Swiss Cheese Product Without Emulsifying Salts. [Internet] [Doctoral dissertation]. The Ohio State University; 2010. [cited 2019 May 20]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655.

Council of Science Editors:

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


The Ohio State University

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

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

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

Subjects/Keywords: Food Science

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Buck, Vinodini Emmanuela. “Factors dominating adhesion of NaCl onto potato chips.” 2007. Masters Thesis, The Ohio State University. Accessed May 20, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958.

MLA Handbook (7th Edition):

Buck, Vinodini Emmanuela. “Factors dominating adhesion of NaCl onto potato chips.” 2007. Web. 20 May 2019.

Vancouver:

Buck VE. Factors dominating adhesion of NaCl onto potato chips. [Internet] [Masters thesis]. The Ohio State University; 2007. [cited 2019 May 20]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958.

Council of Science Editors:

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

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