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You searched for subject:(Food additives). Showing records 1 – 30 of 126 total matches.

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Oregon State University

1. Peters, Margo Y. Components of bovine plasma that enhance gel strength in Pacific whiting surimi.

Degree: MS, Food Science and Technology, 1995, Oregon State University

 Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15… (more)

Subjects/Keywords: Food additives

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APA (6th Edition):

Peters, M. Y. (1995). Components of bovine plasma that enhance gel strength in Pacific whiting surimi. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27077

Chicago Manual of Style (16th Edition):

Peters, Margo Y. “Components of bovine plasma that enhance gel strength in Pacific whiting surimi.” 1995. Masters Thesis, Oregon State University. Accessed March 19, 2019. http://hdl.handle.net/1957/27077.

MLA Handbook (7th Edition):

Peters, Margo Y. “Components of bovine plasma that enhance gel strength in Pacific whiting surimi.” 1995. Web. 19 Mar 2019.

Vancouver:

Peters MY. Components of bovine plasma that enhance gel strength in Pacific whiting surimi. [Internet] [Masters thesis]. Oregon State University; 1995. [cited 2019 Mar 19]. Available from: http://hdl.handle.net/1957/27077.

Council of Science Editors:

Peters MY. Components of bovine plasma that enhance gel strength in Pacific whiting surimi. [Masters Thesis]. Oregon State University; 1995. Available from: http://hdl.handle.net/1957/27077

2. Maguire, Ronan Cathal. The development of Galleria mellonella as a model to test the toxicity of food additives.

Degree: 2017, RIAN

 Traditionally the in-vivo assessment of novel therapeutics and food additive toxicity has relied strongly upon the use of a variety of vertebrate species, such as… (more)

Subjects/Keywords: Galleria mellonella; toxicity; food additives

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APA (6th Edition):

Maguire, R. C. (2017). The development of Galleria mellonella as a model to test the toxicity of food additives. (Thesis). RIAN. Retrieved from http://eprints.maynoothuniversity.ie/10041/

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):

Maguire, Ronan Cathal. “The development of Galleria mellonella as a model to test the toxicity of food additives.” 2017. Thesis, RIAN. Accessed March 19, 2019. http://eprints.maynoothuniversity.ie/10041/.

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

MLA Handbook (7th Edition):

Maguire, Ronan Cathal. “The development of Galleria mellonella as a model to test the toxicity of food additives.” 2017. Web. 19 Mar 2019.

Vancouver:

Maguire RC. The development of Galleria mellonella as a model to test the toxicity of food additives. [Internet] [Thesis]. RIAN; 2017. [cited 2019 Mar 19]. Available from: http://eprints.maynoothuniversity.ie/10041/.

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

Council of Science Editors:

Maguire RC. The development of Galleria mellonella as a model to test the toxicity of food additives. [Thesis]. RIAN; 2017. Available from: http://eprints.maynoothuniversity.ie/10041/

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


Rutgers University

3. Lee, Diana, 1981-. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.

Degree: MS, Food Science, 2010, Rutgers University

 The flavor industry has utilized many encapsulation methods in order to provide customers with stable flavors that maintain their integrity during various processing procedures. Savory… (more)

Subjects/Keywords: Food additives industry – Production standards; Food additives industry; Flavor – Biotechnology

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APA (6th Edition):

Lee, Diana, 1. (2010). Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566

Chicago Manual of Style (16th Edition):

Lee, Diana, 1981-. “Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.” 2010. Masters Thesis, Rutgers University. Accessed March 19, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566.

MLA Handbook (7th Edition):

Lee, Diana, 1981-. “Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.” 2010. Web. 19 Mar 2019.

Vancouver:

Lee, Diana 1. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. [Internet] [Masters thesis]. Rutgers University; 2010. [cited 2019 Mar 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566.

Council of Science Editors:

Lee, Diana 1. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. [Masters Thesis]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566


Massey University

4. Leong, Jasmine Woon Ying. Studies into factors responsible for the acceptability of pork on the Singaporean market.

Degree: PhD, Animal Science, 2011, Massey University

 The thesis reports the results of a series of studies looking into the acceptability of pork on the Singapore market. Anecdotal comments have indicated that… (more)

Subjects/Keywords: Pork flavour; Food additives; Feed additives; Pig feed

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APA (6th Edition):

Leong, J. W. Y. (2011). Studies into factors responsible for the acceptability of pork on the Singaporean market. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/2677

Chicago Manual of Style (16th Edition):

Leong, Jasmine Woon Ying. “Studies into factors responsible for the acceptability of pork on the Singaporean market.” 2011. Doctoral Dissertation, Massey University. Accessed March 19, 2019. http://hdl.handle.net/10179/2677.

MLA Handbook (7th Edition):

Leong, Jasmine Woon Ying. “Studies into factors responsible for the acceptability of pork on the Singaporean market.” 2011. Web. 19 Mar 2019.

Vancouver:

Leong JWY. Studies into factors responsible for the acceptability of pork on the Singaporean market. [Internet] [Doctoral dissertation]. Massey University; 2011. [cited 2019 Mar 19]. Available from: http://hdl.handle.net/10179/2677.

Council of Science Editors:

Leong JWY. Studies into factors responsible for the acceptability of pork on the Singaporean market. [Doctoral Dissertation]. Massey University; 2011. Available from: http://hdl.handle.net/10179/2677


University of Hong Kong

5. 曾晓晖.; Zeng, Xiaohui. Preventive potential and mechanism study of food additives on the formation of acrylamide.

Degree: PhD, 2010, University of Hong Kong

published_or_final_version

Biological Sciences

Doctoral

Doctor of Philosophy

Advisors/Committee Members: Chen, SF, Wang, M.

Subjects/Keywords: Acrylamide.; Food additives.

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APA (6th Edition):

曾晓晖.; Zeng, X. (2010). Preventive potential and mechanism study of food additives on the formation of acrylamide. (Doctoral Dissertation). University of Hong Kong. Retrieved from Zeng, X. [曾晓晖]. (2010). Preventive potential and mechanism study of food additives on the formation of acrylamide. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4559725 ; http://dx.doi.org/10.5353/th_b4559725 ; http://hdl.handle.net/10722/144009

Chicago Manual of Style (16th Edition):

曾晓晖.; Zeng, Xiaohui. “Preventive potential and mechanism study of food additives on the formation of acrylamide.” 2010. Doctoral Dissertation, University of Hong Kong. Accessed March 19, 2019. Zeng, X. [曾晓晖]. (2010). Preventive potential and mechanism study of food additives on the formation of acrylamide. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4559725 ; http://dx.doi.org/10.5353/th_b4559725 ; http://hdl.handle.net/10722/144009.

MLA Handbook (7th Edition):

曾晓晖.; Zeng, Xiaohui. “Preventive potential and mechanism study of food additives on the formation of acrylamide.” 2010. Web. 19 Mar 2019.

Vancouver:

曾晓晖.; Zeng X. Preventive potential and mechanism study of food additives on the formation of acrylamide. [Internet] [Doctoral dissertation]. University of Hong Kong; 2010. [cited 2019 Mar 19]. Available from: Zeng, X. [曾晓晖]. (2010). Preventive potential and mechanism study of food additives on the formation of acrylamide. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4559725 ; http://dx.doi.org/10.5353/th_b4559725 ; http://hdl.handle.net/10722/144009.

Council of Science Editors:

曾晓晖.; Zeng X. Preventive potential and mechanism study of food additives on the formation of acrylamide. [Doctoral Dissertation]. University of Hong Kong; 2010. Available from: Zeng, X. [曾晓晖]. (2010). Preventive potential and mechanism study of food additives on the formation of acrylamide. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4559725 ; http://dx.doi.org/10.5353/th_b4559725 ; http://hdl.handle.net/10722/144009


Rutgers University

6. Buranachokpaisan, Thitiwan, 1964-. Study of reactive metabolites of food additives and contaminant (bisphenol-A) using dansyl glutathione, and the correlation with their hepatotoxicity.

Degree: PhD, Pharmaceutical Science, 2011, Rutgers University

Biologically reactive metabolites are known for their ability to bind to nucleophilic macromolecules (DNA, proteins, lipids) and their irreversible binding to hepatic proteins is known… (more)

Subjects/Keywords: Metabolites – Research; Bisphenol A; Food additives – Research

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APA (6th Edition):

Buranachokpaisan, Thitiwan, 1. (2011). Study of reactive metabolites of food additives and contaminant (bisphenol-A) using dansyl glutathione, and the correlation with their hepatotoxicity. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057509

Chicago Manual of Style (16th Edition):

Buranachokpaisan, Thitiwan, 1964-. “Study of reactive metabolites of food additives and contaminant (bisphenol-A) using dansyl glutathione, and the correlation with their hepatotoxicity.” 2011. Doctoral Dissertation, Rutgers University. Accessed March 19, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057509.

MLA Handbook (7th Edition):

Buranachokpaisan, Thitiwan, 1964-. “Study of reactive metabolites of food additives and contaminant (bisphenol-A) using dansyl glutathione, and the correlation with their hepatotoxicity.” 2011. Web. 19 Mar 2019.

Vancouver:

Buranachokpaisan, Thitiwan 1. Study of reactive metabolites of food additives and contaminant (bisphenol-A) using dansyl glutathione, and the correlation with their hepatotoxicity. [Internet] [Doctoral dissertation]. Rutgers University; 2011. [cited 2019 Mar 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057509.

Council of Science Editors:

Buranachokpaisan, Thitiwan 1. Study of reactive metabolites of food additives and contaminant (bisphenol-A) using dansyl glutathione, and the correlation with their hepatotoxicity. [Doctoral Dissertation]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057509

7. Paweena Dikit. Extraction, Purification and Composition of Bioemulsifier from Spent Yeast Obtained from Thai Traditional Liquor Distillation and Its Application .

Degree: คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีชีวภาพอุตสาหกรรม, 2010, Prince of Songkla University

Subjects/Keywords: Food additives; Emulsions

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APA (6th Edition):

Dikit, P. (2010). Extraction, Purification and Composition of Bioemulsifier from Spent Yeast Obtained from Thai Traditional Liquor Distillation and Its Application . (Thesis). Prince of Songkla University. Retrieved from http://kb.psu.ac.th/psukb/handle/2016/10299

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):

Dikit, Paweena. “Extraction, Purification and Composition of Bioemulsifier from Spent Yeast Obtained from Thai Traditional Liquor Distillation and Its Application .” 2010. Thesis, Prince of Songkla University. Accessed March 19, 2019. http://kb.psu.ac.th/psukb/handle/2016/10299.

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

MLA Handbook (7th Edition):

Dikit, Paweena. “Extraction, Purification and Composition of Bioemulsifier from Spent Yeast Obtained from Thai Traditional Liquor Distillation and Its Application .” 2010. Web. 19 Mar 2019.

Vancouver:

Dikit P. Extraction, Purification and Composition of Bioemulsifier from Spent Yeast Obtained from Thai Traditional Liquor Distillation and Its Application . [Internet] [Thesis]. Prince of Songkla University; 2010. [cited 2019 Mar 19]. Available from: http://kb.psu.ac.th/psukb/handle/2016/10299.

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

Council of Science Editors:

Dikit P. Extraction, Purification and Composition of Bioemulsifier from Spent Yeast Obtained from Thai Traditional Liquor Distillation and Its Application . [Thesis]. Prince of Songkla University; 2010. Available from: http://kb.psu.ac.th/psukb/handle/2016/10299

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


University of Maine

8. Galetti, Joseph A. Mechanical Processing of European Green Crab (Carcinus maenas), the Development of a Value-Added Product and the Use of Restructuring Additives to Increase the Functional Properties of Green Crab Patties.

Degree: MS, Food Science and Human Nutrition, 2010, University of Maine

  The European Green Crab (Carcinus maenas) has proven to be a successful invasive predator and has potential to be a valuable food source for… (more)

Subjects/Keywords: Carcinus maenas; Crabs processing; Food additives; Food Biotechnology; Food Science

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APA (6th Edition):

Galetti, J. A. (2010). Mechanical Processing of European Green Crab (Carcinus maenas), the Development of a Value-Added Product and the Use of Restructuring Additives to Increase the Functional Properties of Green Crab Patties. (Masters Thesis). University of Maine. Retrieved from https://digitalcommons.library.umaine.edu/etd/78

Chicago Manual of Style (16th Edition):

Galetti, Joseph A. “Mechanical Processing of European Green Crab (Carcinus maenas), the Development of a Value-Added Product and the Use of Restructuring Additives to Increase the Functional Properties of Green Crab Patties.” 2010. Masters Thesis, University of Maine. Accessed March 19, 2019. https://digitalcommons.library.umaine.edu/etd/78.

MLA Handbook (7th Edition):

Galetti, Joseph A. “Mechanical Processing of European Green Crab (Carcinus maenas), the Development of a Value-Added Product and the Use of Restructuring Additives to Increase the Functional Properties of Green Crab Patties.” 2010. Web. 19 Mar 2019.

Vancouver:

Galetti JA. Mechanical Processing of European Green Crab (Carcinus maenas), the Development of a Value-Added Product and the Use of Restructuring Additives to Increase the Functional Properties of Green Crab Patties. [Internet] [Masters thesis]. University of Maine; 2010. [cited 2019 Mar 19]. Available from: https://digitalcommons.library.umaine.edu/etd/78.

Council of Science Editors:

Galetti JA. Mechanical Processing of European Green Crab (Carcinus maenas), the Development of a Value-Added Product and the Use of Restructuring Additives to Increase the Functional Properties of Green Crab Patties. [Masters Thesis]. University of Maine; 2010. Available from: https://digitalcommons.library.umaine.edu/etd/78


University of Hong Kong

9. Luk, Shiu-fai. Analysis of ascorbic, sorbic and salicylic acid in food and related products.

Degree: M. Phil., 1985, University of Hong Kong

published_or_final_version

Chemistry

Master

Master of Philosophy

Subjects/Keywords: Food - Analysis.; Food additives.

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APA (6th Edition):

Luk, S. (1985). Analysis of ascorbic, sorbic and salicylic acid in food and related products. (Masters Thesis). University of Hong Kong. Retrieved from Luk, S. [陸兆輝]. (1985). Analysis of ascorbic, sorbic and salicylic acid in food and related products. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3120701 ; http://dx.doi.org/10.5353/th_b3120701 ; http://hdl.handle.net/10722/32243

Chicago Manual of Style (16th Edition):

Luk, Shiu-fai. “Analysis of ascorbic, sorbic and salicylic acid in food and related products.” 1985. Masters Thesis, University of Hong Kong. Accessed March 19, 2019. Luk, S. [陸兆輝]. (1985). Analysis of ascorbic, sorbic and salicylic acid in food and related products. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3120701 ; http://dx.doi.org/10.5353/th_b3120701 ; http://hdl.handle.net/10722/32243.

MLA Handbook (7th Edition):

Luk, Shiu-fai. “Analysis of ascorbic, sorbic and salicylic acid in food and related products.” 1985. Web. 19 Mar 2019.

Vancouver:

Luk S. Analysis of ascorbic, sorbic and salicylic acid in food and related products. [Internet] [Masters thesis]. University of Hong Kong; 1985. [cited 2019 Mar 19]. Available from: Luk, S. [陸兆輝]. (1985). Analysis of ascorbic, sorbic and salicylic acid in food and related products. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3120701 ; http://dx.doi.org/10.5353/th_b3120701 ; http://hdl.handle.net/10722/32243.

Council of Science Editors:

Luk S. Analysis of ascorbic, sorbic and salicylic acid in food and related products. [Masters Thesis]. University of Hong Kong; 1985. Available from: Luk, S. [陸兆輝]. (1985). Analysis of ascorbic, sorbic and salicylic acid in food and related products. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3120701 ; http://dx.doi.org/10.5353/th_b3120701 ; http://hdl.handle.net/10722/32243

10. Goddard, Kathryn. Principles of research and development: a handbook for teaching basic concepts in new product development.

Degree: MS, Food Science - Animal Sciences & Industry, 2012, Kansas State University

Food product development involves more than just creating the perfect recipe. Representatives from marketing, procurement, research and development, safety, and quality all work together to… (more)

Subjects/Keywords: Product Development; Additives; Labeling; Food; Nutrition; Food Science (0359)

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APA (6th Edition):

Goddard, K. (2012). Principles of research and development: a handbook for teaching basic concepts in new product development. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/15079

Chicago Manual of Style (16th Edition):

Goddard, Kathryn. “Principles of research and development: a handbook for teaching basic concepts in new product development.” 2012. Masters Thesis, Kansas State University. Accessed March 19, 2019. http://hdl.handle.net/2097/15079.

MLA Handbook (7th Edition):

Goddard, Kathryn. “Principles of research and development: a handbook for teaching basic concepts in new product development.” 2012. Web. 19 Mar 2019.

Vancouver:

Goddard K. Principles of research and development: a handbook for teaching basic concepts in new product development. [Internet] [Masters thesis]. Kansas State University; 2012. [cited 2019 Mar 19]. Available from: http://hdl.handle.net/2097/15079.

Council of Science Editors:

Goddard K. Principles of research and development: a handbook for teaching basic concepts in new product development. [Masters Thesis]. Kansas State University; 2012. Available from: http://hdl.handle.net/2097/15079


Kent State University

11. Lull, Erica L. Understanding standard graphic labeling as a means to inform and influence consumer purchasing choices with regard to artificial food additives.

Degree: MFA, College of Communication and Information / School of Visual Communication Design, 2018, Kent State University

 The purpose of this investigation is to examine how standardized graphic design labeling of artificial food additives informs and influences the consumer in their purchasing… (more)

Subjects/Keywords: Marketing; Aesthetics; Communication; Design; Artificial Additives; Standard Graphic Labeling, Prepackaged Food Graphic Design, Natural Additives

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APA (6th Edition):

Lull, E. L. (2018). Understanding standard graphic labeling as a means to inform and influence consumer purchasing choices with regard to artificial food additives. (Masters Thesis). Kent State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=kent1524249276548509

Chicago Manual of Style (16th Edition):

Lull, Erica L. “Understanding standard graphic labeling as a means to inform and influence consumer purchasing choices with regard to artificial food additives.” 2018. Masters Thesis, Kent State University. Accessed March 19, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=kent1524249276548509.

MLA Handbook (7th Edition):

Lull, Erica L. “Understanding standard graphic labeling as a means to inform and influence consumer purchasing choices with regard to artificial food additives.” 2018. Web. 19 Mar 2019.

Vancouver:

Lull EL. Understanding standard graphic labeling as a means to inform and influence consumer purchasing choices with regard to artificial food additives. [Internet] [Masters thesis]. Kent State University; 2018. [cited 2019 Mar 19]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=kent1524249276548509.

Council of Science Editors:

Lull EL. Understanding standard graphic labeling as a means to inform and influence consumer purchasing choices with regard to artificial food additives. [Masters Thesis]. Kent State University; 2018. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=kent1524249276548509


Rutgers University

12. Wang, Yuwen, 1976-. Improving health-promoting effects and stability of food ingredients using nanoencapsulation.

Degree: Food Science, 2011, Rutgers University

Subjects/Keywords: Food—Composition; Food—Preservation; Food additives

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APA (6th Edition):

Wang, Yuwen, 1. (2011). Improving health-promoting effects and stability of food ingredients using nanoencapsulation. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697

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):

Wang, Yuwen, 1976-. “Improving health-promoting effects and stability of food ingredients using nanoencapsulation.” 2011. Thesis, Rutgers University. Accessed March 19, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697.

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

MLA Handbook (7th Edition):

Wang, Yuwen, 1976-. “Improving health-promoting effects and stability of food ingredients using nanoencapsulation.” 2011. Web. 19 Mar 2019.

Vancouver:

Wang, Yuwen 1. Improving health-promoting effects and stability of food ingredients using nanoencapsulation. [Internet] [Thesis]. Rutgers University; 2011. [cited 2019 Mar 19]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697.

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

Council of Science Editors:

Wang, Yuwen 1. Improving health-promoting effects and stability of food ingredients using nanoencapsulation. [Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697

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


University of Pennsylvania

13. 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 March 19, 2019. 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. 19 Mar 2019.

Vancouver:

Berenstein N. Flavor Added: The Sciences Of Flavor And The Industrialization Of Taste In America. [Internet] [Thesis]. University of Pennsylvania; 2017. [cited 2019 Mar 19]. 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


The Ohio State University

14. Barcus, Robert Alan. Food additives and hyperactivity in dogs : an animal model of the hyperactive child syndrome.

Degree: PhD, Graduate School, 1978, The Ohio State University

Subjects/Keywords: Psychology; Food additives; Hyperactive children

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APA (6th Edition):

Barcus, R. A. (1978). Food additives and hyperactivity in dogs : an animal model of the hyperactive child syndrome. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1487082492037362

Chicago Manual of Style (16th Edition):

Barcus, Robert Alan. “Food additives and hyperactivity in dogs : an animal model of the hyperactive child syndrome.” 1978. Doctoral Dissertation, The Ohio State University. Accessed March 19, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487082492037362.

MLA Handbook (7th Edition):

Barcus, Robert Alan. “Food additives and hyperactivity in dogs : an animal model of the hyperactive child syndrome.” 1978. Web. 19 Mar 2019.

Vancouver:

Barcus RA. Food additives and hyperactivity in dogs : an animal model of the hyperactive child syndrome. [Internet] [Doctoral dissertation]. The Ohio State University; 1978. [cited 2019 Mar 19]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1487082492037362.

Council of Science Editors:

Barcus RA. Food additives and hyperactivity in dogs : an animal model of the hyperactive child syndrome. [Doctoral Dissertation]. The Ohio State University; 1978. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1487082492037362


University of Alberta

15. Shaoul, Orly. Hydrolytic stability of flavor enhancing 5'-purine ribonucleotides.

Degree: MS, Department of Food Science, 1986, University of Alberta

Subjects/Keywords: Food additives.; Nucleotides – Analysis.; Hydrolysis.

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APA (6th Edition):

Shaoul, O. (1986). Hydrolytic stability of flavor enhancing 5'-purine ribonucleotides. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/02870z21g

Chicago Manual of Style (16th Edition):

Shaoul, Orly. “Hydrolytic stability of flavor enhancing 5'-purine ribonucleotides.” 1986. Masters Thesis, University of Alberta. Accessed March 19, 2019. https://era.library.ualberta.ca/files/02870z21g.

MLA Handbook (7th Edition):

Shaoul, Orly. “Hydrolytic stability of flavor enhancing 5'-purine ribonucleotides.” 1986. Web. 19 Mar 2019.

Vancouver:

Shaoul O. Hydrolytic stability of flavor enhancing 5'-purine ribonucleotides. [Internet] [Masters thesis]. University of Alberta; 1986. [cited 2019 Mar 19]. Available from: https://era.library.ualberta.ca/files/02870z21g.

Council of Science Editors:

Shaoul O. Hydrolytic stability of flavor enhancing 5'-purine ribonucleotides. [Masters Thesis]. University of Alberta; 1986. Available from: https://era.library.ualberta.ca/files/02870z21g


Mahatma Gandhi University

16. Letha, R. Studies on Pollutants and Food Additives; -.

Degree: Chemistry, 2000, Mahatma Gandhi University

None

References p.135-146

Advisors/Committee Members: Kurup, G Muraleedhara.

Subjects/Keywords: Biochemistry; Food Additives; Pollutants

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APA (6th Edition):

Letha, R. (2000). Studies on Pollutants and Food Additives; -. (Thesis). Mahatma Gandhi University. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/6199

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):

Letha, R. “Studies on Pollutants and Food Additives; -.” 2000. Thesis, Mahatma Gandhi University. Accessed March 19, 2019. http://shodhganga.inflibnet.ac.in/handle/10603/6199.

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

MLA Handbook (7th Edition):

Letha, R. “Studies on Pollutants and Food Additives; -.” 2000. Web. 19 Mar 2019.

Vancouver:

Letha R. Studies on Pollutants and Food Additives; -. [Internet] [Thesis]. Mahatma Gandhi University; 2000. [cited 2019 Mar 19]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/6199.

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

Council of Science Editors:

Letha R. Studies on Pollutants and Food Additives; -. [Thesis]. Mahatma Gandhi University; 2000. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/6199

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


Universidade Federal de Mato Grosso do Sul

17. Serafin, Paula de Oliveira. Suplemento homologo do leite humano acrescido ao leite humano de banco para alimentação do recém-nascido de muito baixo peso .

Degree: 2010, Universidade Federal de Mato Grosso do Sul

 O leite humano não modificado por apresentar uma enorme variabilidade nutricional seja por estágio da lactação, período do dia, paridade, ingesta materna, método de estocagem,… (more)

Subjects/Keywords: Prematuro; Leite Humano; Aditivos Alimentares; Infant, Premature; Milk, Human; Food Additives

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APA (6th Edition):

Serafin, P. d. O. (2010). Suplemento homologo do leite humano acrescido ao leite humano de banco para alimentação do recém-nascido de muito baixo peso . (Thesis). Universidade Federal de Mato Grosso do Sul. Retrieved from http://repositorio.cbc.ufms.br:8080/jspui/handle/123456789/395

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):

Serafin, Paula de Oliveira. “Suplemento homologo do leite humano acrescido ao leite humano de banco para alimentação do recém-nascido de muito baixo peso .” 2010. Thesis, Universidade Federal de Mato Grosso do Sul. Accessed March 19, 2019. http://repositorio.cbc.ufms.br:8080/jspui/handle/123456789/395.

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

MLA Handbook (7th Edition):

Serafin, Paula de Oliveira. “Suplemento homologo do leite humano acrescido ao leite humano de banco para alimentação do recém-nascido de muito baixo peso .” 2010. Web. 19 Mar 2019.

Vancouver:

Serafin PdO. Suplemento homologo do leite humano acrescido ao leite humano de banco para alimentação do recém-nascido de muito baixo peso . [Internet] [Thesis]. Universidade Federal de Mato Grosso do Sul; 2010. [cited 2019 Mar 19]. Available from: http://repositorio.cbc.ufms.br:8080/jspui/handle/123456789/395.

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

Council of Science Editors:

Serafin PdO. Suplemento homologo do leite humano acrescido ao leite humano de banco para alimentação do recém-nascido de muito baixo peso . [Thesis]. Universidade Federal de Mato Grosso do Sul; 2010. Available from: http://repositorio.cbc.ufms.br:8080/jspui/handle/123456789/395

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


Universidade Federal de Mato Grosso do Sul

18. Cortada Neto, Ibrahim Miranda. Promotores de Crescimento para bovinos de corte estabulados recebendo concentrado .

Degree: 2014, Universidade Federal de Mato Grosso do Sul

 Os aditivos promotores de crescimento tem sua utilização bastante difundida em confinamento, onde têm a função de minimizar problemas metabólicos, melhorar eficiência alimentar e aumentar… (more)

Subjects/Keywords: Aditivos Alimentares; Food Additives; Fermentação; Fermentation; Ruminantes; Ruminants

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APA (6th Edition):

Cortada Neto, I. M. (2014). Promotores de Crescimento para bovinos de corte estabulados recebendo concentrado . (Thesis). Universidade Federal de Mato Grosso do Sul. Retrieved from http://repositorio.cbc.ufms.br:8080/jspui/handle/123456789/1947

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):

Cortada Neto, Ibrahim Miranda. “Promotores de Crescimento para bovinos de corte estabulados recebendo concentrado .” 2014. Thesis, Universidade Federal de Mato Grosso do Sul. Accessed March 19, 2019. http://repositorio.cbc.ufms.br:8080/jspui/handle/123456789/1947.

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

MLA Handbook (7th Edition):

Cortada Neto, Ibrahim Miranda. “Promotores de Crescimento para bovinos de corte estabulados recebendo concentrado .” 2014. Web. 19 Mar 2019.

Vancouver:

Cortada Neto IM. Promotores de Crescimento para bovinos de corte estabulados recebendo concentrado . [Internet] [Thesis]. Universidade Federal de Mato Grosso do Sul; 2014. [cited 2019 Mar 19]. Available from: http://repositorio.cbc.ufms.br:8080/jspui/handle/123456789/1947.

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

Council of Science Editors:

Cortada Neto IM. Promotores de Crescimento para bovinos de corte estabulados recebendo concentrado . [Thesis]. Universidade Federal de Mato Grosso do Sul; 2014. Available from: http://repositorio.cbc.ufms.br:8080/jspui/handle/123456789/1947

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


RMIT University

19. Hau, R. Analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles.

Degree: 2008, RMIT University

 Fortification of instant Asian noodles with folic acid has the potential to enhance dietary folate intakes. Recent studies show folate deficiency is prevalent in many… (more)

Subjects/Keywords: Fields of Research; Folic acid in human nutrition; Food additives  – Analysis

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APA (6th Edition):

Hau, R. (2008). Analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles. (Thesis). RMIT University. Retrieved from http://researchbank.rmit.edu.au/view/rmit:6687

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):

Hau, R. “Analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles.” 2008. Thesis, RMIT University. Accessed March 19, 2019. http://researchbank.rmit.edu.au/view/rmit:6687.

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

MLA Handbook (7th Edition):

Hau, R. “Analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles.” 2008. Web. 19 Mar 2019.

Vancouver:

Hau R. Analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles. [Internet] [Thesis]. RMIT University; 2008. [cited 2019 Mar 19]. Available from: http://researchbank.rmit.edu.au/view/rmit:6687.

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

Council of Science Editors:

Hau R. Analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles. [Thesis]. RMIT University; 2008. Available from: http://researchbank.rmit.edu.au/view/rmit:6687

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


University of Hong Kong

20. 沈卓慧.; Shum, Cheuk-wai. Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children.

Degree: MPH, 2012, University of Hong Kong

Attention-deficit hyperactivity disorder (ADHD) is a developmental disorder of inattention, impulsivity and hyperactivity. It is the most commonly diagnosed psychosocial problems in childhood with continuing… (more)

Subjects/Keywords: Attention-deficit-disordered children.; Food additives - Health aspects.

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APA (6th Edition):

沈卓慧.; Shum, C. (2012). Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children. (Masters Thesis). University of Hong Kong. Retrieved from Shum, C. [沈卓慧]. (2012). Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4842533 ; http://dx.doi.org/10.5353/th_b4842533 ; http://hdl.handle.net/10722/179928

Chicago Manual of Style (16th Edition):

沈卓慧.; Shum, Cheuk-wai. “Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children.” 2012. Masters Thesis, University of Hong Kong. Accessed March 19, 2019. Shum, C. [沈卓慧]. (2012). Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4842533 ; http://dx.doi.org/10.5353/th_b4842533 ; http://hdl.handle.net/10722/179928.

MLA Handbook (7th Edition):

沈卓慧.; Shum, Cheuk-wai. “Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children.” 2012. Web. 19 Mar 2019.

Vancouver:

沈卓慧.; Shum C. Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children. [Internet] [Masters thesis]. University of Hong Kong; 2012. [cited 2019 Mar 19]. Available from: Shum, C. [沈卓慧]. (2012). Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4842533 ; http://dx.doi.org/10.5353/th_b4842533 ; http://hdl.handle.net/10722/179928.

Council of Science Editors:

沈卓慧.; Shum C. Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children. [Masters Thesis]. University of Hong Kong; 2012. Available from: Shum, C. [沈卓慧]. (2012). Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4842533 ; http://dx.doi.org/10.5353/th_b4842533 ; http://hdl.handle.net/10722/179928


Massey University

21. Stewart, Hayley Elizabeth. Development of food-grade microparticles from lignin.

Degree: PhD, Food Technology, 2015, Massey University

 An opportunity presented itself to develop a new food ingredient from the wood biopolymer lignin. Lignin is set to become a high-yielding and inexpensive by-product… (more)

Subjects/Keywords: Lignin; Lignin extraction; Food additives; Fat mimetic; Shrub willow; Pickering emulsion

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APA (6th Edition):

Stewart, H. E. (2015). Development of food-grade microparticles from lignin. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/6607

Chicago Manual of Style (16th Edition):

Stewart, Hayley Elizabeth. “Development of food-grade microparticles from lignin.” 2015. Doctoral Dissertation, Massey University. Accessed March 19, 2019. http://hdl.handle.net/10179/6607.

MLA Handbook (7th Edition):

Stewart, Hayley Elizabeth. “Development of food-grade microparticles from lignin.” 2015. Web. 19 Mar 2019.

Vancouver:

Stewart HE. Development of food-grade microparticles from lignin. [Internet] [Doctoral dissertation]. Massey University; 2015. [cited 2019 Mar 19]. Available from: http://hdl.handle.net/10179/6607.

Council of Science Editors:

Stewart HE. Development of food-grade microparticles from lignin. [Doctoral Dissertation]. Massey University; 2015. Available from: http://hdl.handle.net/10179/6607


University of Wisconsin – Stout

22. Holliday, Mitchel. A comprehensive study of phosphorus additives in foods and their effect on the American population.

Degree: 2007, University of Wisconsin – Stout

Subjects/Keywords: Phosphorus compounds; Food additives

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APA (6th Edition):

Holliday, M. (2007). A comprehensive study of phosphorus additives in foods and their effect on the American population. (Thesis). University of Wisconsin – Stout. Retrieved from http://www.uwstout.edu/lib/thesis/2007/2007hollidaym.pdf ; http://digital.library.wisc.edu/1793/42327

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):

Holliday, Mitchel. “A comprehensive study of phosphorus additives in foods and their effect on the American population.” 2007. Thesis, University of Wisconsin – Stout. Accessed March 19, 2019. http://www.uwstout.edu/lib/thesis/2007/2007hollidaym.pdf ; http://digital.library.wisc.edu/1793/42327.

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

MLA Handbook (7th Edition):

Holliday, Mitchel. “A comprehensive study of phosphorus additives in foods and their effect on the American population.” 2007. Web. 19 Mar 2019.

Vancouver:

Holliday M. A comprehensive study of phosphorus additives in foods and their effect on the American population. [Internet] [Thesis]. University of Wisconsin – Stout; 2007. [cited 2019 Mar 19]. Available from: http://www.uwstout.edu/lib/thesis/2007/2007hollidaym.pdf ; http://digital.library.wisc.edu/1793/42327.

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

Council of Science Editors:

Holliday M. A comprehensive study of phosphorus additives in foods and their effect on the American population. [Thesis]. University of Wisconsin – Stout; 2007. Available from: http://www.uwstout.edu/lib/thesis/2007/2007hollidaym.pdf ; http://digital.library.wisc.edu/1793/42327

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


Kansas State University

23. Tu, Jiaji. Effects of surfactants on glutenin and gliadin during dough mixing and in model system.

Degree: 1974, Kansas State University

Subjects/Keywords: Food additives; Dough; Bread

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APA (6th Edition):

Tu, J. (1974). Effects of surfactants on glutenin and gliadin during dough mixing and in model system. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11103

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):

Tu, Jiaji. “Effects of surfactants on glutenin and gliadin during dough mixing and in model system.” 1974. Thesis, Kansas State University. Accessed March 19, 2019. http://hdl.handle.net/2097/11103.

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

MLA Handbook (7th Edition):

Tu, Jiaji. “Effects of surfactants on glutenin and gliadin during dough mixing and in model system.” 1974. Web. 19 Mar 2019.

Vancouver:

Tu J. Effects of surfactants on glutenin and gliadin during dough mixing and in model system. [Internet] [Thesis]. Kansas State University; 1974. [cited 2019 Mar 19]. Available from: http://hdl.handle.net/2097/11103.

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

Council of Science Editors:

Tu J. Effects of surfactants on glutenin and gliadin during dough mixing and in model system. [Thesis]. Kansas State University; 1974. Available from: http://hdl.handle.net/2097/11103

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


Brno University of Technology

24. Hejsek, Michal. Zpracování nestandardních meziproduktů při výrobě potravinářských fosfátů .

Degree: 2012, Brno University of Technology

 V teoretické části je popsána technologie výroby a jsou definovány zdroje nestandardních materiálů včetně jejich předpokládaného složení. K jednotlivým složkám pak byly vyhledány chemické děje… (more)

Subjects/Keywords: hydrolýza; fosforečnany; potravinářská aditiva; hydrolysis; phosphates; food additives

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APA (6th Edition):

Hejsek, M. (2012). Zpracování nestandardních meziproduktů při výrobě potravinářských fosfátů . (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/9821

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):

Hejsek, Michal. “Zpracování nestandardních meziproduktů při výrobě potravinářských fosfátů .” 2012. Thesis, Brno University of Technology. Accessed March 19, 2019. http://hdl.handle.net/11012/9821.

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

MLA Handbook (7th Edition):

Hejsek, Michal. “Zpracování nestandardních meziproduktů při výrobě potravinářských fosfátů .” 2012. Web. 19 Mar 2019.

Vancouver:

Hejsek M. Zpracování nestandardních meziproduktů při výrobě potravinářských fosfátů . [Internet] [Thesis]. Brno University of Technology; 2012. [cited 2019 Mar 19]. Available from: http://hdl.handle.net/11012/9821.

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

Council of Science Editors:

Hejsek M. Zpracování nestandardních meziproduktů při výrobě potravinářských fosfátů . [Thesis]. Brno University of Technology; 2012. Available from: http://hdl.handle.net/11012/9821

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

25. Santad Wichienchot. Production of oligodextrans by Gluconobacter oxydans NCIMB 4943 and evaluation on their prebiotic properties .

Degree: Prince of Songkla University Faculty of Agro-Industry (Biotechnology), 2005, Prince of Songkla University

Subjects/Keywords: Gluconbacter oxydans; Food additives; Oligodextrans

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APA (6th Edition):

Wichienchot, S. (2005). Production of oligodextrans by Gluconobacter oxydans NCIMB 4943 and evaluation on their prebiotic properties . (Thesis). Prince of Songkla University. Retrieved from http://kb.psu.ac.th/psukb/handle/2553/1398

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):

Wichienchot, Santad. “Production of oligodextrans by Gluconobacter oxydans NCIMB 4943 and evaluation on their prebiotic properties .” 2005. Thesis, Prince of Songkla University. Accessed March 19, 2019. http://kb.psu.ac.th/psukb/handle/2553/1398.

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

MLA Handbook (7th Edition):

Wichienchot, Santad. “Production of oligodextrans by Gluconobacter oxydans NCIMB 4943 and evaluation on their prebiotic properties .” 2005. Web. 19 Mar 2019.

Vancouver:

Wichienchot S. Production of oligodextrans by Gluconobacter oxydans NCIMB 4943 and evaluation on their prebiotic properties . [Internet] [Thesis]. Prince of Songkla University; 2005. [cited 2019 Mar 19]. Available from: http://kb.psu.ac.th/psukb/handle/2553/1398.

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

Council of Science Editors:

Wichienchot S. Production of oligodextrans by Gluconobacter oxydans NCIMB 4943 and evaluation on their prebiotic properties . [Thesis]. Prince of Songkla University; 2005. Available from: http://kb.psu.ac.th/psukb/handle/2553/1398

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


Michigan State University

26. Anderson, Carolyn McDonald. Effect of chemical additives on the functional properties of commercial and 0.05% yolk-contaminated spray dried albumen.

Degree: MS, Dept. of Foods and Nutrition, 1968, Michigan State University

Subjects/Keywords: Dried eggs; Food additives

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APA (6th Edition):

Anderson, C. M. (1968). Effect of chemical additives on the functional properties of commercial and 0.05% yolk-contaminated spray dried albumen. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:9803

Chicago Manual of Style (16th Edition):

Anderson, Carolyn McDonald. “Effect of chemical additives on the functional properties of commercial and 0.05% yolk-contaminated spray dried albumen.” 1968. Masters Thesis, Michigan State University. Accessed March 19, 2019. http://etd.lib.msu.edu/islandora/object/etd:9803.

MLA Handbook (7th Edition):

Anderson, Carolyn McDonald. “Effect of chemical additives on the functional properties of commercial and 0.05% yolk-contaminated spray dried albumen.” 1968. Web. 19 Mar 2019.

Vancouver:

Anderson CM. Effect of chemical additives on the functional properties of commercial and 0.05% yolk-contaminated spray dried albumen. [Internet] [Masters thesis]. Michigan State University; 1968. [cited 2019 Mar 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:9803.

Council of Science Editors:

Anderson CM. Effect of chemical additives on the functional properties of commercial and 0.05% yolk-contaminated spray dried albumen. [Masters Thesis]. Michigan State University; 1968. Available from: http://etd.lib.msu.edu/islandora/object/etd:9803


Massey University

27. Osano, Joenalyn. Emulsifying properties of a novel polysaccharide extracted from the seeds of basil (Ocimum basilicum L.).

Degree: Master of Technology, Food Technology, 2010, Massey University

 The present study investigated the emulsifying properties of a novel polysaccharide extracted from the seeds of Basil (Ocimum bacilicum, L.). Emulsifying properties of basil seed… (more)

Subjects/Keywords: Emulsions; Food additives; Food technology; Basil seed gum (BSG); Hydrocolloid emulsifier; Polysaccharides

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APA (6th Edition):

Osano, J. (2010). Emulsifying properties of a novel polysaccharide extracted from the seeds of basil (Ocimum basilicum L.). (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/2264

Chicago Manual of Style (16th Edition):

Osano, Joenalyn. “Emulsifying properties of a novel polysaccharide extracted from the seeds of basil (Ocimum basilicum L.).” 2010. Masters Thesis, Massey University. Accessed March 19, 2019. http://hdl.handle.net/10179/2264.

MLA Handbook (7th Edition):

Osano, Joenalyn. “Emulsifying properties of a novel polysaccharide extracted from the seeds of basil (Ocimum basilicum L.).” 2010. Web. 19 Mar 2019.

Vancouver:

Osano J. Emulsifying properties of a novel polysaccharide extracted from the seeds of basil (Ocimum basilicum L.). [Internet] [Masters thesis]. Massey University; 2010. [cited 2019 Mar 19]. Available from: http://hdl.handle.net/10179/2264.

Council of Science Editors:

Osano J. Emulsifying properties of a novel polysaccharide extracted from the seeds of basil (Ocimum basilicum L.). [Masters Thesis]. Massey University; 2010. Available from: http://hdl.handle.net/10179/2264

28. Klimaitė, Vaida. Darbuotojų, dirbančių X prekybos centre, požiūris į genetiškai modifikuotų maisto produktų ir maisto priedų vartojimą.

Degree: Master, Public Health, 2013, Lithuanian Academic Libraries Network (LABT)

Darbo tikslas. Įvertinti darbuotojų požiūrį į genetiškai modifikuotų maisto produktų ir maisto priedų vartojimą. Darbo uždaviniai: 1. Nustatyti darbuotojų požiūrį į genetiškai modifikuotus maisto produktus.… (more)

Subjects/Keywords: Genetiškai modifikuotas maistas; Maisto priedai; Vartotojų požiūris; Genetically modified food; Food additives; Consumers’ approach

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APA (6th Edition):

Klimaitė, Vaida. (2013). Darbuotojų, dirbančių X prekybos centre, požiūris į genetiškai modifikuotų maisto produktų ir maisto priedų vartojimą. (Masters Thesis). Lithuanian Academic Libraries Network (LABT). Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130605_132039-39623 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16th Edition):

Klimaitė, Vaida. “Darbuotojų, dirbančių X prekybos centre, požiūris į genetiškai modifikuotų maisto produktų ir maisto priedų vartojimą.” 2013. Masters Thesis, Lithuanian Academic Libraries Network (LABT). Accessed March 19, 2019. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130605_132039-39623 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7th Edition):

Klimaitė, Vaida. “Darbuotojų, dirbančių X prekybos centre, požiūris į genetiškai modifikuotų maisto produktų ir maisto priedų vartojimą.” 2013. Web. 19 Mar 2019.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Klimaitė, Vaida. Darbuotojų, dirbančių X prekybos centre, požiūris į genetiškai modifikuotų maisto produktų ir maisto priedų vartojimą. [Internet] [Masters thesis]. Lithuanian Academic Libraries Network (LABT); 2013. [cited 2019 Mar 19]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130605_132039-39623 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Klimaitė, Vaida. Darbuotojų, dirbančių X prekybos centre, požiūris į genetiškai modifikuotų maisto produktų ir maisto priedų vartojimą. [Masters Thesis]. Lithuanian Academic Libraries Network (LABT); 2013. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130605_132039-39623 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete


Durban University of Technology

29. Thakur, Rookmoney. The quality of selected food products containing nanosilica additive (E551) in South Africa.

Degree: 2017, Durban University of Technology

Submitted in fulfilment of the requirements for the Degree Master of Philosophy: Quality Management, Durban University of Technology, 2017.

The proliferation of nanotechnology, whilst perceived… (more)

Subjects/Keywords: Nano-additives; E551; Toxicity; Compliance; Risk Model; Quality control; Food – Quality; Silica; Food additives – South Africa; Nanotechnology – South Africa; Food – Composition – Technological innovations

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APA (6th Edition):

Thakur, R. (2017). The quality of selected food products containing nanosilica additive (E551) in South Africa. (Thesis). Durban University of Technology. Retrieved from http://hdl.handle.net/10321/2513

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):

Thakur, Rookmoney. “The quality of selected food products containing nanosilica additive (E551) in South Africa.” 2017. Thesis, Durban University of Technology. Accessed March 19, 2019. http://hdl.handle.net/10321/2513.

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

MLA Handbook (7th Edition):

Thakur, Rookmoney. “The quality of selected food products containing nanosilica additive (E551) in South Africa.” 2017. Web. 19 Mar 2019.

Vancouver:

Thakur R. The quality of selected food products containing nanosilica additive (E551) in South Africa. [Internet] [Thesis]. Durban University of Technology; 2017. [cited 2019 Mar 19]. Available from: http://hdl.handle.net/10321/2513.

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

Council of Science Editors:

Thakur R. The quality of selected food products containing nanosilica additive (E551) in South Africa. [Thesis]. Durban University of Technology; 2017. Available from: http://hdl.handle.net/10321/2513

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


Western Kentucky University

30. Reynolds, Lindsey. Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors.

Degree: MS, Department of Agriculture, 2011, Western Kentucky University

  The cyclic nature of the beef industry is dependent on the supply and demand transaction initiated by consumers’ acceptability of quality meat products. When… (more)

Subjects/Keywords: meats; phosphates; food industry and trade; USDA meats; food additives; Agriculture; Food Processing; Other Animal Sciences

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

APA (6th Edition):

Reynolds, L. (2011). Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors. (Masters Thesis). Western Kentucky University. Retrieved from https://digitalcommons.wku.edu/theses/1051

Chicago Manual of Style (16th Edition):

Reynolds, Lindsey. “Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors.” 2011. Masters Thesis, Western Kentucky University. Accessed March 19, 2019. https://digitalcommons.wku.edu/theses/1051.

MLA Handbook (7th Edition):

Reynolds, Lindsey. “Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors.” 2011. Web. 19 Mar 2019.

Vancouver:

Reynolds L. Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors. [Internet] [Masters thesis]. Western Kentucky University; 2011. [cited 2019 Mar 19]. Available from: https://digitalcommons.wku.edu/theses/1051.

Council of Science Editors:

Reynolds L. Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors. [Masters Thesis]. Western Kentucky University; 2011. Available from: https://digitalcommons.wku.edu/theses/1051

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