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You searched for subject:(Lipid oxidation). Showing records 1 – 30 of 199 total matches.

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University of Georgia

1. Kerrihard, Adrian Lee. Modeling the oxidative stability of edible fats and oils in bulk.

Degree: PhD, Food Science, 2014, University of Georgia

Lipid autoxidation is one of the central economic concerns to the edible oil and food & beverage industry. The chemistry of this degradation reaction has… (more)

Subjects/Keywords: lipid oxidation

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APA (6th Edition):

Kerrihard, A. L. (2014). Modeling the oxidative stability of edible fats and oils in bulk. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/kerrihard_adrian_l_201412_phd

Chicago Manual of Style (16th Edition):

Kerrihard, Adrian Lee. “Modeling the oxidative stability of edible fats and oils in bulk.” 2014. Doctoral Dissertation, University of Georgia. Accessed October 21, 2019. http://purl.galileo.usg.edu/uga_etd/kerrihard_adrian_l_201412_phd.

MLA Handbook (7th Edition):

Kerrihard, Adrian Lee. “Modeling the oxidative stability of edible fats and oils in bulk.” 2014. Web. 21 Oct 2019.

Vancouver:

Kerrihard AL. Modeling the oxidative stability of edible fats and oils in bulk. [Internet] [Doctoral dissertation]. University of Georgia; 2014. [cited 2019 Oct 21]. Available from: http://purl.galileo.usg.edu/uga_etd/kerrihard_adrian_l_201412_phd.

Council of Science Editors:

Kerrihard AL. Modeling the oxidative stability of edible fats and oils in bulk. [Doctoral Dissertation]. University of Georgia; 2014. Available from: http://purl.galileo.usg.edu/uga_etd/kerrihard_adrian_l_201412_phd


Rutgers University

2. Kandrac, Morgan, 1993-. Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls.

Degree: MS, Food Science, 2018, Rutgers University

 The basic reactions of lipid oxidation were first reported more than 50 years ago, yet measurement of lipid oxidation remains a challenge for both industry… (more)

Subjects/Keywords: Lipid oxidation; Lipid carbonyls

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APA (6th Edition):

Kandrac, Morgan, 1. (2018). Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/59128/

Chicago Manual of Style (16th Edition):

Kandrac, Morgan, 1993-. “Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls.” 2018. Masters Thesis, Rutgers University. Accessed October 21, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/59128/.

MLA Handbook (7th Edition):

Kandrac, Morgan, 1993-. “Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls.” 2018. Web. 21 Oct 2019.

Vancouver:

Kandrac, Morgan 1. Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls. [Internet] [Masters thesis]. Rutgers University; 2018. [cited 2019 Oct 21]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/59128/.

Council of Science Editors:

Kandrac, Morgan 1. Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls. [Masters Thesis]. Rutgers University; 2018. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/59128/


Texas A&M University

3. Cruzen, Shannon Michelle. Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.

Degree: 2011, Texas A&M University

 Meat lipid oxidation causes negative quality effects, especially in further processed products. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and rosemary extract (RM) are common antioxidants,… (more)

Subjects/Keywords: Tannins; antioxidants; lipid oxidation

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APA (6th Edition):

Cruzen, S. M. (2011). Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236

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):

Cruzen, Shannon Michelle. “Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.” 2011. Thesis, Texas A&M University. Accessed October 21, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236.

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

MLA Handbook (7th Edition):

Cruzen, Shannon Michelle. “Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.” 2011. Web. 21 Oct 2019.

Vancouver:

Cruzen SM. Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties. [Internet] [Thesis]. Texas A&M University; 2011. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236.

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

Council of Science Editors:

Cruzen SM. Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties. [Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236

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


Louisiana State University

4. Pu, Jianing. Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts.

Degree: MS, Life Sciences, 2010, Louisiana State University

 Crawfish and shrimp byproducts are an excellent source of astaxanthin. The antioxidant-rich natural astaxanthin dispersed in alpha linolenic acid-rich flaxseed oil (FO) may provide healthier… (more)

Subjects/Keywords: degradation; lipid oxidation; microencapsulation; astaxanthin

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APA (6th Edition):

Pu, J. (2010). Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts. (Masters Thesis). Louisiana State University. Retrieved from etd-08302010-175207 ; https://digitalcommons.lsu.edu/gradschool_theses/1940

Chicago Manual of Style (16th Edition):

Pu, Jianing. “Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts.” 2010. Masters Thesis, Louisiana State University. Accessed October 21, 2019. etd-08302010-175207 ; https://digitalcommons.lsu.edu/gradschool_theses/1940.

MLA Handbook (7th Edition):

Pu, Jianing. “Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts.” 2010. Web. 21 Oct 2019.

Vancouver:

Pu J. Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts. [Internet] [Masters thesis]. Louisiana State University; 2010. [cited 2019 Oct 21]. Available from: etd-08302010-175207 ; https://digitalcommons.lsu.edu/gradschool_theses/1940.

Council of Science Editors:

Pu J. Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts. [Masters Thesis]. Louisiana State University; 2010. Available from: etd-08302010-175207 ; https://digitalcommons.lsu.edu/gradschool_theses/1940


California State University – Chico

5. Barker, Jennifer L. Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise .

Degree: 2015, California State University – Chico

 Research has shown that there is a difference in postexercise substrate (lipid and carbohydrate) oxidation rates and duration during one bout of exercise, most notably,… (more)

Subjects/Keywords: Lipid oxidation; Postexercise recovery; Exercise

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APA (6th Edition):

Barker, J. L. (2015). Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise . (Thesis). California State University – Chico. Retrieved from http://hdl.handle.net/10211.3/144682

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):

Barker, Jennifer L. “Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise .” 2015. Thesis, California State University – Chico. Accessed October 21, 2019. http://hdl.handle.net/10211.3/144682.

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

MLA Handbook (7th Edition):

Barker, Jennifer L. “Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise .” 2015. Web. 21 Oct 2019.

Vancouver:

Barker JL. Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise . [Internet] [Thesis]. California State University – Chico; 2015. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/10211.3/144682.

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

Council of Science Editors:

Barker JL. Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise . [Thesis]. California State University – Chico; 2015. Available from: http://hdl.handle.net/10211.3/144682

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


Louisiana State University

6. Zhu, Yongchao. Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants.

Degree: MS, Life Sciences, 2014, Louisiana State University

 Polyphenol compounds are widely used as antioxidants in food processing. The conventional phenolic content, scavenging DPPH free radical assays have been widely used for antioxidant… (more)

Subjects/Keywords: antioxidants; total phenolic content; DPPH; lipid oxidation

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APA (6th Edition):

Zhu, Y. (2014). Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants. (Masters Thesis). Louisiana State University. Retrieved from etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624

Chicago Manual of Style (16th Edition):

Zhu, Yongchao. “Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants.” 2014. Masters Thesis, Louisiana State University. Accessed October 21, 2019. etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624.

MLA Handbook (7th Edition):

Zhu, Yongchao. “Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants.” 2014. Web. 21 Oct 2019.

Vancouver:

Zhu Y. Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants. [Internet] [Masters thesis]. Louisiana State University; 2014. [cited 2019 Oct 21]. Available from: etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624.

Council of Science Editors:

Zhu Y. Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants. [Masters Thesis]. Louisiana State University; 2014. Available from: etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624


Louisiana State University

7. Jirawatjunya, Jinjuta. Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs.

Degree: MS, Life Sciences, 2013, Louisiana State University

 Surface coating is an effective/inexpensive method to preserve internal quality and minimize weight loss of shell eggs during storage without refrigeration. No research has been… (more)

Subjects/Keywords: coatings; lipid oxidation; volatile compounds; eggs

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APA (6th Edition):

Jirawatjunya, J. (2013). Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs. (Masters Thesis). Louisiana State University. Retrieved from etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531

Chicago Manual of Style (16th Edition):

Jirawatjunya, Jinjuta. “Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs.” 2013. Masters Thesis, Louisiana State University. Accessed October 21, 2019. etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531.

MLA Handbook (7th Edition):

Jirawatjunya, Jinjuta. “Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs.” 2013. Web. 21 Oct 2019.

Vancouver:

Jirawatjunya J. Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs. [Internet] [Masters thesis]. Louisiana State University; 2013. [cited 2019 Oct 21]. Available from: etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531.

Council of Science Editors:

Jirawatjunya J. Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs. [Masters Thesis]. Louisiana State University; 2013. Available from: etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531


University of Saskatchewan

8. Parolia, Saakshi 1993-. Delaying lipid oxidation in emulsions by localizing lentil protein-polyphenol conjugates at the oil-water interface.

Degree: 2019, University of Saskatchewan

 Polyphenols are naturally derived antioxidants. In the present study, the ability of polyphenols to prevent lipid oxidation was used in synergism with the surface activity… (more)

Subjects/Keywords: lipid oxidation; polyphenols; lentil protein; conjugate

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APA (6th Edition):

Parolia, S. 1. (2019). Delaying lipid oxidation in emulsions by localizing lentil protein-polyphenol conjugates at the oil-water interface. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12125

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):

Parolia, Saakshi 1993-. “Delaying lipid oxidation in emulsions by localizing lentil protein-polyphenol conjugates at the oil-water interface.” 2019. Thesis, University of Saskatchewan. Accessed October 21, 2019. http://hdl.handle.net/10388/12125.

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

MLA Handbook (7th Edition):

Parolia, Saakshi 1993-. “Delaying lipid oxidation in emulsions by localizing lentil protein-polyphenol conjugates at the oil-water interface.” 2019. Web. 21 Oct 2019.

Vancouver:

Parolia S1. Delaying lipid oxidation in emulsions by localizing lentil protein-polyphenol conjugates at the oil-water interface. [Internet] [Thesis]. University of Saskatchewan; 2019. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/10388/12125.

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

Council of Science Editors:

Parolia S1. Delaying lipid oxidation in emulsions by localizing lentil protein-polyphenol conjugates at the oil-water interface. [Thesis]. University of Saskatchewan; 2019. Available from: http://hdl.handle.net/10388/12125

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


University of Illinois – Urbana-Champaign

9. Herrick, Ryan. Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows.

Degree: MS, 0002, 2014, University of Illinois – Urbana-Champaign

 With increased time after immunological castration, lipid content of bacon increases and unsaturated fatty acid content is reduced. Our objective was to determine the effect… (more)

Subjects/Keywords: Bacon; Immunological castration; Improvest; Lipid oxidation

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APA (6th Edition):

Herrick, R. (2014). Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/50753

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):

Herrick, Ryan. “Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows.” 2014. Thesis, University of Illinois – Urbana-Champaign. Accessed October 21, 2019. http://hdl.handle.net/2142/50753.

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

MLA Handbook (7th Edition):

Herrick, Ryan. “Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows.” 2014. Web. 21 Oct 2019.

Vancouver:

Herrick R. Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2014. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/2142/50753.

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

Council of Science Editors:

Herrick R. Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows. [Thesis]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/50753

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


Texas A&M University

10. Narciso-Gaytan, Carlos. Dietary lipid source and vitamin e influence on chicken meat quality and lipid oxidation stability.

Degree: 2009, Texas A&M University

 In the poultry industry, further processed meat products have the highest share in the market, and because there is a growing demand of food products… (more)

Subjects/Keywords: Dietary Lipid Vitamin E Meat Lipid Oxidation Stability

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APA (6th Edition):

Narciso-Gaytan, C. (2009). Dietary lipid source and vitamin e influence on chicken meat quality and lipid oxidation stability. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2746

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):

Narciso-Gaytan, Carlos. “Dietary lipid source and vitamin e influence on chicken meat quality and lipid oxidation stability.” 2009. Thesis, Texas A&M University. Accessed October 21, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2746.

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

MLA Handbook (7th Edition):

Narciso-Gaytan, Carlos. “Dietary lipid source and vitamin e influence on chicken meat quality and lipid oxidation stability.” 2009. Web. 21 Oct 2019.

Vancouver:

Narciso-Gaytan C. Dietary lipid source and vitamin e influence on chicken meat quality and lipid oxidation stability. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2746.

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

Council of Science Editors:

Narciso-Gaytan C. Dietary lipid source and vitamin e influence on chicken meat quality and lipid oxidation stability. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2746

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

11. Vieira, Samantha. Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods.

Degree: 2016, University of Massachusetts

  In this study, we determined the effect of nutritive sweeteners at 0 to 0.50 moles/kg on lipid oxidation in a model cookie system. Confocal… (more)

Subjects/Keywords: lipid; sugar; lipid oxidation; low moisture foods; Food Chemistry; Other Nutrition

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APA (6th Edition):

Vieira, S. (2016). Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/masters_theses_2/451

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):

Vieira, Samantha. “Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods.” 2016. Thesis, University of Massachusetts. Accessed October 21, 2019. https://scholarworks.umass.edu/masters_theses_2/451.

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

MLA Handbook (7th Edition):

Vieira, Samantha. “Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods.” 2016. Web. 21 Oct 2019.

Vancouver:

Vieira S. Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods. [Internet] [Thesis]. University of Massachusetts; 2016. [cited 2019 Oct 21]. Available from: https://scholarworks.umass.edu/masters_theses_2/451.

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

Council of Science Editors:

Vieira S. Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods. [Thesis]. University of Massachusetts; 2016. Available from: https://scholarworks.umass.edu/masters_theses_2/451

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

12. Freund, Michael. Reactive Carbonyl Compounds: Their Control and Consequences in Foods.

Degree: 2018, University of Massachusetts

  Polyunsaturated omega-3 fatty acids (n-3 PUFAs) have been suggested to reduce risk for multiple diseases but animal studies on the beneficial effects of n-3… (more)

Subjects/Keywords: Lipid oxidation; lipids; oxidation; Food Chemistry; Food Science

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APA (6th Edition):

Freund, M. (2018). Reactive Carbonyl Compounds: Their Control and Consequences in Foods. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/masters_theses_2/640

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):

Freund, Michael. “Reactive Carbonyl Compounds: Their Control and Consequences in Foods.” 2018. Thesis, University of Massachusetts. Accessed October 21, 2019. https://scholarworks.umass.edu/masters_theses_2/640.

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

MLA Handbook (7th Edition):

Freund, Michael. “Reactive Carbonyl Compounds: Their Control and Consequences in Foods.” 2018. Web. 21 Oct 2019.

Vancouver:

Freund M. Reactive Carbonyl Compounds: Their Control and Consequences in Foods. [Internet] [Thesis]. University of Massachusetts; 2018. [cited 2019 Oct 21]. Available from: https://scholarworks.umass.edu/masters_theses_2/640.

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

Council of Science Editors:

Freund M. Reactive Carbonyl Compounds: Their Control and Consequences in Foods. [Thesis]. University of Massachusetts; 2018. Available from: https://scholarworks.umass.edu/masters_theses_2/640

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


University of Kentucky

13. Yang, Jiayi. RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY.

Degree: 2016, University of Kentucky

 This study investigated the progression of protein and lipid oxidation in different bi-phasic model systems: simple aqueous dispersions, liposome, and oil-in-water (O/W) emulsions. Varied concentrations… (more)

Subjects/Keywords: Protein oxidation; Lipid oxidation; Emulsion; Interfacial protein; Sausage; Food Chemistry

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APA (6th Edition):

Yang, J. (2016). RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY. (Doctoral Dissertation). University of Kentucky. Retrieved from https://uknowledge.uky.edu/animalsci_etds/68

Chicago Manual of Style (16th Edition):

Yang, Jiayi. “RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY.” 2016. Doctoral Dissertation, University of Kentucky. Accessed October 21, 2019. https://uknowledge.uky.edu/animalsci_etds/68.

MLA Handbook (7th Edition):

Yang, Jiayi. “RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY.” 2016. Web. 21 Oct 2019.

Vancouver:

Yang J. RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY. [Internet] [Doctoral dissertation]. University of Kentucky; 2016. [cited 2019 Oct 21]. Available from: https://uknowledge.uky.edu/animalsci_etds/68.

Council of Science Editors:

Yang J. RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY. [Doctoral Dissertation]. University of Kentucky; 2016. Available from: https://uknowledge.uky.edu/animalsci_etds/68


Texas A&M University

14. Cong, Xiao. Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications.

Degree: 2015, Texas A&M University

 Phosphatidylserine (PS) lipids in cell membranes play significant roles in cell apoptosis, blood clotting and neurodegenerative disorders such as Alzheimer?s disease (AD). A novel fluorescence… (more)

Subjects/Keywords: Lipid membrane; Transition metal ions; Ligand-receptor Interaction; Fluorescence; Alzheimer's Disease; Lipid oxidation damage

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APA (6th Edition):

Cong, X. (2015). Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/155048

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):

Cong, Xiao. “Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications.” 2015. Thesis, Texas A&M University. Accessed October 21, 2019. http://hdl.handle.net/1969.1/155048.

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

MLA Handbook (7th Edition):

Cong, Xiao. “Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications.” 2015. Web. 21 Oct 2019.

Vancouver:

Cong X. Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications. [Internet] [Thesis]. Texas A&M University; 2015. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1969.1/155048.

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

Council of Science Editors:

Cong X. Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications. [Thesis]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/155048

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


University of Florida

15. Aldaous, Sara. The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle.

Degree: PhD, Food Science and Human Nutrition, 2010, University of Florida

 THE PRO-OXIDATIVE PROPERTIES OF TILAPIA OXY-, CARBOXY-AND MET-HEMOGLOBIN IN WASHED MINCED TILAPIA MUSCLE World consumption of fish has increased over the past 50 years. The… (more)

Subjects/Keywords: Hemoglobins; Legends; Lipid peroxides; Lipids; Odors; Oxidation; Oxygen; Storage time; Tilapia; Trout; carbon, hemoglobin, lipid, met, oxidation, oxy, sensory, tilapia

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APA (6th Edition):

Aldaous, S. (2010). The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0041582

Chicago Manual of Style (16th Edition):

Aldaous, Sara. “The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle.” 2010. Doctoral Dissertation, University of Florida. Accessed October 21, 2019. http://ufdc.ufl.edu/UFE0041582.

MLA Handbook (7th Edition):

Aldaous, Sara. “The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle.” 2010. Web. 21 Oct 2019.

Vancouver:

Aldaous S. The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle. [Internet] [Doctoral dissertation]. University of Florida; 2010. [cited 2019 Oct 21]. Available from: http://ufdc.ufl.edu/UFE0041582.

Council of Science Editors:

Aldaous S. The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle. [Doctoral Dissertation]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0041582


University of Helsinki

16. Xu, Maonian. Oxidation of emulsified oat proteins.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2013, University of Helsinki

 A review of the literature emphasised the significance of protein oxidation, which can lead to such modifications as the loss of essential amino acids and… (more)

Subjects/Keywords: oat protein; protein oxidation; fluorescence spectroscopy; lipid oxidation; ellagitannins; Food Science; Food Science (Food Safety); Food Science; oat protein; protein oxidation; fluorescence spectroscopy; lipid oxidation; ellagitannins

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APA (6th Edition):

Xu, M. (2013). Oxidation of emulsified oat proteins. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/40822

Chicago Manual of Style (16th Edition):

Xu, Maonian. “Oxidation of emulsified oat proteins.” 2013. Masters Thesis, University of Helsinki. Accessed October 21, 2019. http://hdl.handle.net/10138/40822.

MLA Handbook (7th Edition):

Xu, Maonian. “Oxidation of emulsified oat proteins.” 2013. Web. 21 Oct 2019.

Vancouver:

Xu M. Oxidation of emulsified oat proteins. [Internet] [Masters thesis]. University of Helsinki; 2013. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/10138/40822.

Council of Science Editors:

Xu M. Oxidation of emulsified oat proteins. [Masters Thesis]. University of Helsinki; 2013. Available from: http://hdl.handle.net/10138/40822


University of Helsinki

17. Liu, Chang. Oxidative stability in emulsions prepared with faba bean proteins.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2015, University of Helsinki

 The literature review related to faba bean proteins, the mechanism of protein oxidation and detection methods for protein oxidation as well as the relationship between… (more)

Subjects/Keywords: faba bean; protein; protein oxidation; lipid oxidation; fluorescence spectroscopy; interaction; Food Science; Food Science (Food Safety); Food Science; faba bean; protein; protein oxidation; lipid oxidation; fluorescence spectroscopy; interaction

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APA (6th Edition):

Liu, C. (2015). Oxidative stability in emulsions prepared with faba bean proteins. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/158986

Chicago Manual of Style (16th Edition):

Liu, Chang. “Oxidative stability in emulsions prepared with faba bean proteins.” 2015. Masters Thesis, University of Helsinki. Accessed October 21, 2019. http://hdl.handle.net/10138/158986.

MLA Handbook (7th Edition):

Liu, Chang. “Oxidative stability in emulsions prepared with faba bean proteins.” 2015. Web. 21 Oct 2019.

Vancouver:

Liu C. Oxidative stability in emulsions prepared with faba bean proteins. [Internet] [Masters thesis]. University of Helsinki; 2015. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/10138/158986.

Council of Science Editors:

Liu C. Oxidative stability in emulsions prepared with faba bean proteins. [Masters Thesis]. University of Helsinki; 2015. Available from: http://hdl.handle.net/10138/158986


Massey University

18. Brown, Colin. Advanced platform for shelf life extension in liquid foods.

Degree: PhD, Bioprocess Engineering, 2012, Massey University

 The shelf life of lipid based foods is often determined by the development of rancid flavours attributed to lipid oxidation reactions. These reactions are highly… (more)

Subjects/Keywords: Lipids; Lipid oxidation; Shelf life; Bulk oils; Oil-in-water emulsions; Oxidation

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APA (6th Edition):

Brown, C. (2012). Advanced platform for shelf life extension in liquid foods. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/4197

Chicago Manual of Style (16th Edition):

Brown, Colin. “Advanced platform for shelf life extension in liquid foods.” 2012. Doctoral Dissertation, Massey University. Accessed October 21, 2019. http://hdl.handle.net/10179/4197.

MLA Handbook (7th Edition):

Brown, Colin. “Advanced platform for shelf life extension in liquid foods.” 2012. Web. 21 Oct 2019.

Vancouver:

Brown C. Advanced platform for shelf life extension in liquid foods. [Internet] [Doctoral dissertation]. Massey University; 2012. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/10179/4197.

Council of Science Editors:

Brown C. Advanced platform for shelf life extension in liquid foods. [Doctoral Dissertation]. Massey University; 2012. Available from: http://hdl.handle.net/10179/4197


University of Waikato

19. Hicks, Talia. Environmental Aspects of Proteinous Bioplastic .

Degree: 2010, University of Waikato

 During the processing of Novatein Thermoplastic Protein (NTP), volatile compounds are released which are odourous and potentially harmful. For NTP to be manufactured on a… (more)

Subjects/Keywords: bioplastic; protein degradation; odour; solid phase micro-extraction; biodegradation; lipid oxidation; compost; UV photodegradation; oxidation

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APA (6th Edition):

Hicks, T. (2010). Environmental Aspects of Proteinous Bioplastic . (Masters Thesis). University of Waikato. Retrieved from http://hdl.handle.net/10289/4297

Chicago Manual of Style (16th Edition):

Hicks, Talia. “Environmental Aspects of Proteinous Bioplastic .” 2010. Masters Thesis, University of Waikato. Accessed October 21, 2019. http://hdl.handle.net/10289/4297.

MLA Handbook (7th Edition):

Hicks, Talia. “Environmental Aspects of Proteinous Bioplastic .” 2010. Web. 21 Oct 2019.

Vancouver:

Hicks T. Environmental Aspects of Proteinous Bioplastic . [Internet] [Masters thesis]. University of Waikato; 2010. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/10289/4297.

Council of Science Editors:

Hicks T. Environmental Aspects of Proteinous Bioplastic . [Masters Thesis]. University of Waikato; 2010. Available from: http://hdl.handle.net/10289/4297


Iowa State University

20. Feng, Xi. Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products.

Degree: 2016, Iowa State University

 This study was designed to elucidate the quality changes in meat products, especially ready-to-eat (RTE) meat products under irradiation. Raw turkey breast meat, cooked turkey… (more)

Subjects/Keywords: Electronic tongue; Irradiation; Lipid oxidation; Nucleotides; Protein oxidation; Volatile compounds; Agriculture; Animal Sciences; Food Science

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APA (6th Edition):

Feng, X. (2016). Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/16052

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):

Feng, Xi. “Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products.” 2016. Thesis, Iowa State University. Accessed October 21, 2019. https://lib.dr.iastate.edu/etd/16052.

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

MLA Handbook (7th Edition):

Feng, Xi. “Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products.” 2016. Web. 21 Oct 2019.

Vancouver:

Feng X. Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products. [Internet] [Thesis]. Iowa State University; 2016. [cited 2019 Oct 21]. Available from: https://lib.dr.iastate.edu/etd/16052.

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

Council of Science Editors:

Feng X. Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products. [Thesis]. Iowa State University; 2016. Available from: https://lib.dr.iastate.edu/etd/16052

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


Dalhousie University

21. Srinivassane, Sadish. DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS.

Degree: MS, Nova Scotia Agricultural College, 2011, Dalhousie University

 Chemical, physical and sensory properties of omega-3 fatty acid enriched chicken frankfurters developed with flax oil and microencapsulated fish oil at 1.2%, 2.4% and 3.6%… (more)

Subjects/Keywords: Omega-3 fatty acid; chicken frankfurters; EPA; DHA; lipid oxidation

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APA (6th Edition):

Srinivassane, S. (2011). DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS. (Masters Thesis). Dalhousie University. Retrieved from http://hdl.handle.net/10222/13204

Chicago Manual of Style (16th Edition):

Srinivassane, Sadish. “DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS.” 2011. Masters Thesis, Dalhousie University. Accessed October 21, 2019. http://hdl.handle.net/10222/13204.

MLA Handbook (7th Edition):

Srinivassane, Sadish. “DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS.” 2011. Web. 21 Oct 2019.

Vancouver:

Srinivassane S. DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS. [Internet] [Masters thesis]. Dalhousie University; 2011. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/10222/13204.

Council of Science Editors:

Srinivassane S. DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS. [Masters Thesis]. Dalhousie University; 2011. Available from: http://hdl.handle.net/10222/13204


Dalhousie University

22. Sullivan Ritter, Jenna. Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation.

Degree: PhD, Department of Process Engineering and Applied Science, 2012, Dalhousie University

 Although quality of commercial fish oil is of the upmost importance to both suppliers and consumers, it can be difficult to maintain due to rapid… (more)

Subjects/Keywords: lipid oxidation; fish oil; sensory panel; SPME; GCMS

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APA (6th Edition):

Sullivan Ritter, J. (2012). Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation. (Doctoral Dissertation). Dalhousie University. Retrieved from http://hdl.handle.net/10222/15146

Chicago Manual of Style (16th Edition):

Sullivan Ritter, Jenna. “Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation.” 2012. Doctoral Dissertation, Dalhousie University. Accessed October 21, 2019. http://hdl.handle.net/10222/15146.

MLA Handbook (7th Edition):

Sullivan Ritter, Jenna. “Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation.” 2012. Web. 21 Oct 2019.

Vancouver:

Sullivan Ritter J. Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation. [Internet] [Doctoral dissertation]. Dalhousie University; 2012. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/10222/15146.

Council of Science Editors:

Sullivan Ritter J. Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation. [Doctoral Dissertation]. Dalhousie University; 2012. Available from: http://hdl.handle.net/10222/15146

23. Sidibe, Amadou. Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre.

Degree: M. Sc., Biologie, 2015, Université de Sherbrooke

 Résumé: La subérine, un polymère lipidique et complexe des plantes est retrouvé dans divers tissus dont le périderme de la pomme de terre. Le processus… (more)

Subjects/Keywords: Bacterial succession; Beta-oxidation; Lipase; Lipid metabolism; Metaproteomics

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APA (6th Edition):

Sidibe, A. (2015). Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre. (Masters Thesis). Université de Sherbrooke. Retrieved from http://www.collectionscanada.gc.ca/obj/thesescanada/vol2/QSHERU/TC-QSHERU-11143_8060.pdf ; http://savoirs.usherbrooke.ca/bitstream/11143/8060/1/Sidibe_Amadou_MSc_2015.pdf

Chicago Manual of Style (16th Edition):

Sidibe, Amadou. “Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre.” 2015. Masters Thesis, Université de Sherbrooke. Accessed October 21, 2019. http://www.collectionscanada.gc.ca/obj/thesescanada/vol2/QSHERU/TC-QSHERU-11143_8060.pdf ; http://savoirs.usherbrooke.ca/bitstream/11143/8060/1/Sidibe_Amadou_MSc_2015.pdf.

MLA Handbook (7th Edition):

Sidibe, Amadou. “Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre.” 2015. Web. 21 Oct 2019.

Vancouver:

Sidibe A. Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre. [Internet] [Masters thesis]. Université de Sherbrooke; 2015. [cited 2019 Oct 21]. Available from: http://www.collectionscanada.gc.ca/obj/thesescanada/vol2/QSHERU/TC-QSHERU-11143_8060.pdf ; http://savoirs.usherbrooke.ca/bitstream/11143/8060/1/Sidibe_Amadou_MSc_2015.pdf.

Council of Science Editors:

Sidibe A. Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre. [Masters Thesis]. Université de Sherbrooke; 2015. Available from: http://www.collectionscanada.gc.ca/obj/thesescanada/vol2/QSHERU/TC-QSHERU-11143_8060.pdf ; http://savoirs.usherbrooke.ca/bitstream/11143/8060/1/Sidibe_Amadou_MSc_2015.pdf


Texas A&M University

24. Jenschke, Blaine Edward. Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment.

Degree: 2006, Texas A&M University

 Bottom rounds were shipped to the Rosenthal Meat Science and Technology Center, ground and enhanced with one of the following predetermined treatments: control; 0.4% sodium… (more)

Subjects/Keywords: Sorghum Bran; Antioxidant; Lipid Oxidation

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APA (6th Edition):

Jenschke, B. E. (2006). Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/3348

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):

Jenschke, Blaine Edward. “Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment.” 2006. Thesis, Texas A&M University. Accessed October 21, 2019. http://hdl.handle.net/1969.1/3348.

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

MLA Handbook (7th Edition):

Jenschke, Blaine Edward. “Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment.” 2006. Web. 21 Oct 2019.

Vancouver:

Jenschke BE. Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment. [Internet] [Thesis]. Texas A&M University; 2006. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1969.1/3348.

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

Council of Science Editors:

Jenschke BE. Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment. [Thesis]. Texas A&M University; 2006. Available from: http://hdl.handle.net/1969.1/3348

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


Texas A&M University

25. Duncan, Christopher Edward. Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.).

Degree: 2012, Texas A&M University

 The a?ai palm fruit has recently become the focus of numerous research endeavors due to its extraordinary antioxidant content. However, little is known about the… (more)

Subjects/Keywords: Acai; Acai oil; lipid oxidation; crude oil; antioxidants

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APA (6th Edition):

Duncan, C. E. (2012). Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.). (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789

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):

Duncan, Christopher Edward. “Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.).” 2012. Thesis, Texas A&M University. Accessed October 21, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789.

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

MLA Handbook (7th Edition):

Duncan, Christopher Edward. “Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.).” 2012. Web. 21 Oct 2019.

Vancouver:

Duncan CE. Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.). [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789.

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

Council of Science Editors:

Duncan CE. Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.). [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789

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


Texas A&M University

26. Roybal, Tabitha Lynn. Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties.

Degree: 2012, Texas A&M University

 Natural, plant-based tannin antioxidants are capable of inhibiting lipid oxidation in ground beef and may be possible alternatives to industry synthetic and natural standards of… (more)

Subjects/Keywords: Tannins; Ground beef; Sorghum; Chestnut; Chardonnay grape; Lipid oxidation

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APA (6th Edition):

Roybal, T. L. (2012). Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672

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):

Roybal, Tabitha Lynn. “Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties.” 2012. Thesis, Texas A&M University. Accessed October 21, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672.

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

MLA Handbook (7th Edition):

Roybal, Tabitha Lynn. “Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties.” 2012. Web. 21 Oct 2019.

Vancouver:

Roybal TL. Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672.

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

Council of Science Editors:

Roybal TL. Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672

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


The Ohio State University

27. Lee, Yoon-Hee. Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing.

Degree: PhD, Food Science and Nutrition, 2009, The Ohio State University

  Soybean oil is the major ingredient and easily oxidized in salad dressing, which makes the products less acceptable or unacceptable to consumers. Therefore, the… (more)

Subjects/Keywords: Food Science; Salad dressing; Riboflavin; Lumuchrome; lipid oxidation; DSC

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APA (6th Edition):

Lee, Y. (2009). Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1253631242

Chicago Manual of Style (16th Edition):

Lee, Yoon-Hee. “Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing.” 2009. Doctoral Dissertation, The Ohio State University. Accessed October 21, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1253631242.

MLA Handbook (7th Edition):

Lee, Yoon-Hee. “Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing.” 2009. Web. 21 Oct 2019.

Vancouver:

Lee Y. Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing. [Internet] [Doctoral dissertation]. The Ohio State University; 2009. [cited 2019 Oct 21]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1253631242.

Council of Science Editors:

Lee Y. Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing. [Doctoral Dissertation]. The Ohio State University; 2009. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1253631242


Louisiana State University

28. Shen, Yixiao. The Bioactive Compounds in Agricultural Products and Their Roles in Health Promoting Functions.

Degree: PhD, Life Sciences, 2015, Louisiana State University

 Bioactive compounds from different agricultural food products have attracted great interest from food industries and researchers for their health promoting functions such as antioxidant, antiaging,… (more)

Subjects/Keywords: anti-cancer-potential; anti-lipid-oxidation; antioxidant; Phytochemical

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APA (6th Edition):

Shen, Y. (2015). The Bioactive Compounds in Agricultural Products and Their Roles in Health Promoting Functions. (Doctoral Dissertation). Louisiana State University. Retrieved from etd-11162015-115106 ; https://digitalcommons.lsu.edu/gradschool_dissertations/2791

Chicago Manual of Style (16th Edition):

Shen, Yixiao. “The Bioactive Compounds in Agricultural Products and Their Roles in Health Promoting Functions.” 2015. Doctoral Dissertation, Louisiana State University. Accessed October 21, 2019. etd-11162015-115106 ; https://digitalcommons.lsu.edu/gradschool_dissertations/2791.

MLA Handbook (7th Edition):

Shen, Yixiao. “The Bioactive Compounds in Agricultural Products and Their Roles in Health Promoting Functions.” 2015. Web. 21 Oct 2019.

Vancouver:

Shen Y. The Bioactive Compounds in Agricultural Products and Their Roles in Health Promoting Functions. [Internet] [Doctoral dissertation]. Louisiana State University; 2015. [cited 2019 Oct 21]. Available from: etd-11162015-115106 ; https://digitalcommons.lsu.edu/gradschool_dissertations/2791.

Council of Science Editors:

Shen Y. The Bioactive Compounds in Agricultural Products and Their Roles in Health Promoting Functions. [Doctoral Dissertation]. Louisiana State University; 2015. Available from: etd-11162015-115106 ; https://digitalcommons.lsu.edu/gradschool_dissertations/2791


Louisiana State University

29. Mohideen, Fathima Waheeda. Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils.

Degree: MS, Life Sciences, 2011, Louisiana State University

 Blueberries have received considerable attention due to their content of health promoting compounds such as polyphenols and anthocyanins. Thermal pasteurization (TP) is known to cause… (more)

Subjects/Keywords: spray drying; Microencapsulation; Blueberry juice; Anthocyanins; Ultrasonication; lipid oxidation

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APA (6th Edition):

Mohideen, F. W. (2011). Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils. (Masters Thesis). Louisiana State University. Retrieved from etd-07012011-143856 ; https://digitalcommons.lsu.edu/gradschool_theses/78

Chicago Manual of Style (16th Edition):

Mohideen, Fathima Waheeda. “Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils.” 2011. Masters Thesis, Louisiana State University. Accessed October 21, 2019. etd-07012011-143856 ; https://digitalcommons.lsu.edu/gradschool_theses/78.

MLA Handbook (7th Edition):

Mohideen, Fathima Waheeda. “Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils.” 2011. Web. 21 Oct 2019.

Vancouver:

Mohideen FW. Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils. [Internet] [Masters thesis]. Louisiana State University; 2011. [cited 2019 Oct 21]. Available from: etd-07012011-143856 ; https://digitalcommons.lsu.edu/gradschool_theses/78.

Council of Science Editors:

Mohideen FW. Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils. [Masters Thesis]. Louisiana State University; 2011. Available from: etd-07012011-143856 ; https://digitalcommons.lsu.edu/gradschool_theses/78


Kansas State University

30. Hobson, Allison Whitney. Effects of naturally smoked sugar and frozen storage time on aerobically packaged bacon using a conventional and natural curing systems.

Degree: MS, Department of Animal Sciences and Industry, 2018, Kansas State University

 Two studies were conducted to determine the effectiveness of naturally smoked sugar in a conventional and natural curing brines to inhibit lipid oxidation in frozen,… (more)

Subjects/Keywords: Frozen storage; Bacon; Lipid oxidation; Naturally smoked sugar; Sensory

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APA (6th Edition):

Hobson, A. W. (2018). Effects of naturally smoked sugar and frozen storage time on aerobically packaged bacon using a conventional and natural curing systems. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/39150

Chicago Manual of Style (16th Edition):

Hobson, Allison Whitney. “Effects of naturally smoked sugar and frozen storage time on aerobically packaged bacon using a conventional and natural curing systems.” 2018. Masters Thesis, Kansas State University. Accessed October 21, 2019. http://hdl.handle.net/2097/39150.

MLA Handbook (7th Edition):

Hobson, Allison Whitney. “Effects of naturally smoked sugar and frozen storage time on aerobically packaged bacon using a conventional and natural curing systems.” 2018. Web. 21 Oct 2019.

Vancouver:

Hobson AW. Effects of naturally smoked sugar and frozen storage time on aerobically packaged bacon using a conventional and natural curing systems. [Internet] [Masters thesis]. Kansas State University; 2018. [cited 2019 Oct 21]. Available from: http://hdl.handle.net/2097/39150.

Council of Science Editors:

Hobson AW. Effects of naturally smoked sugar and frozen storage time on aerobically packaged bacon using a conventional and natural curing systems. [Masters Thesis]. Kansas State University; 2018. Available from: http://hdl.handle.net/2097/39150

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