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You searched for subject:(TX). Showing records 1 – 30 of 99 total matches.

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University of Nottingham

1. Lin, Yin-Ling. Food in transition : university students' discourse about food practices.

Degree: PhD, 2010, University of Nottingham

 Little is known about the food practices of UK university students. 'Student food' often carries a negative connotation of being 'improper' or 'unhealthy'. This thesis… (more)

Subjects/Keywords: 370.15; TX Home economics

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

APA (6th Edition):

Lin, Y. (2010). Food in transition : university students' discourse about food practices. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/35917/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523642

Chicago Manual of Style (16th Edition):

Lin, Yin-Ling. “Food in transition : university students' discourse about food practices.” 2010. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/35917/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523642.

MLA Handbook (7th Edition):

Lin, Yin-Ling. “Food in transition : university students' discourse about food practices.” 2010. Web. 23 Sep 2019.

Vancouver:

Lin Y. Food in transition : university students' discourse about food practices. [Internet] [Doctoral dissertation]. University of Nottingham; 2010. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/35917/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523642.

Council of Science Editors:

Lin Y. Food in transition : university students' discourse about food practices. [Doctoral Dissertation]. University of Nottingham; 2010. Available from: http://eprints.nottingham.ac.uk/35917/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523642


University of Nottingham

2. Abson, Rachael. Factors contributing to the rheology of tomato puree.

Degree: 2013, University of Nottingham

 Tomato (Solanum Iycopersicum) puree is created by homogenising the flesh of tomato fruits. The viscosity of this material and the fibrous content is of commercial… (more)

Subjects/Keywords: 641.35642; TX Home economics

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APA (6th Edition):

Abson, R. (2013). Factors contributing to the rheology of tomato puree. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/14349/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594767

Chicago Manual of Style (16th Edition):

Abson, Rachael. “Factors contributing to the rheology of tomato puree.” 2013. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/14349/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594767.

MLA Handbook (7th Edition):

Abson, Rachael. “Factors contributing to the rheology of tomato puree.” 2013. Web. 23 Sep 2019.

Vancouver:

Abson R. Factors contributing to the rheology of tomato puree. [Internet] [Doctoral dissertation]. University of Nottingham; 2013. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/14349/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594767.

Council of Science Editors:

Abson R. Factors contributing to the rheology of tomato puree. [Doctoral Dissertation]. University of Nottingham; 2013. Available from: http://eprints.nottingham.ac.uk/14349/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594767


University of Nottingham

3. Pybis, Joanne. The influence of perceptual and cognitive factors in the development of food preferences.

Degree: 2011, University of Nottingham

 Despite a considerable amount of research investigating factors that influence the development of food preferences, there is very little research considering factors associated with food… (more)

Subjects/Keywords: 394.12; TX Home economics

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APA (6th Edition):

Pybis, J. (2011). The influence of perceptual and cognitive factors in the development of food preferences. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/14096/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.555504

Chicago Manual of Style (16th Edition):

Pybis, Joanne. “The influence of perceptual and cognitive factors in the development of food preferences.” 2011. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/14096/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.555504.

MLA Handbook (7th Edition):

Pybis, Joanne. “The influence of perceptual and cognitive factors in the development of food preferences.” 2011. Web. 23 Sep 2019.

Vancouver:

Pybis J. The influence of perceptual and cognitive factors in the development of food preferences. [Internet] [Doctoral dissertation]. University of Nottingham; 2011. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/14096/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.555504.

Council of Science Editors:

Pybis J. The influence of perceptual and cognitive factors in the development of food preferences. [Doctoral Dissertation]. University of Nottingham; 2011. Available from: http://eprints.nottingham.ac.uk/14096/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.555504


University of Nottingham

4. Edwards-Stuart, Rachel. Creating innovative flavour and texture experiences.

Degree: 2009, University of Nottingham

 The work presented in this thesis describes the use of scientific research in the development of novel texture and flavour experiences and their potential for… (more)

Subjects/Keywords: 664; TX Home economics

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APA (6th Edition):

Edwards-Stuart, R. (2009). Creating innovative flavour and texture experiences. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/27644/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503766

Chicago Manual of Style (16th Edition):

Edwards-Stuart, Rachel. “Creating innovative flavour and texture experiences.” 2009. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/27644/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503766.

MLA Handbook (7th Edition):

Edwards-Stuart, Rachel. “Creating innovative flavour and texture experiences.” 2009. Web. 23 Sep 2019.

Vancouver:

Edwards-Stuart R. Creating innovative flavour and texture experiences. [Internet] [Doctoral dissertation]. University of Nottingham; 2009. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/27644/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503766.

Council of Science Editors:

Edwards-Stuart R. Creating innovative flavour and texture experiences. [Doctoral Dissertation]. University of Nottingham; 2009. Available from: http://eprints.nottingham.ac.uk/27644/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503766


University of Nottingham

5. Mak, Sze Pui Cheryl. Impact of sodium chloride on wheat doughs.

Degree: 2009, University of Nottingham

 The impact of salt (sodium chloride) on the wheat dough was studied, with a particular focus on the state and distribution of water and sodium… (more)

Subjects/Keywords: 664; TX Home economics

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APA (6th Edition):

Mak, S. P. C. (2009). Impact of sodium chloride on wheat doughs. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/13925/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.508210

Chicago Manual of Style (16th Edition):

Mak, Sze Pui Cheryl. “Impact of sodium chloride on wheat doughs.” 2009. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/13925/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.508210.

MLA Handbook (7th Edition):

Mak, Sze Pui Cheryl. “Impact of sodium chloride on wheat doughs.” 2009. Web. 23 Sep 2019.

Vancouver:

Mak SPC. Impact of sodium chloride on wheat doughs. [Internet] [Doctoral dissertation]. University of Nottingham; 2009. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/13925/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.508210.

Council of Science Editors:

Mak SPC. Impact of sodium chloride on wheat doughs. [Doctoral Dissertation]. University of Nottingham; 2009. Available from: http://eprints.nottingham.ac.uk/13925/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.508210


University of Warwick

6. Skinner, Diane Elizabeth. Organising organic : a Foucauldian analysis of the regulation of organic food production.

Degree: 2007, University of Warwick

 Early in the life of this thesis, Britain became the world's third largest consumer of organic produce with sales of organic food exceeding one billion… (more)

Subjects/Keywords: 658; TX Home economics

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APA (6th Edition):

Skinner, D. E. (2007). Organising organic : a Foucauldian analysis of the regulation of organic food production. (Doctoral Dissertation). University of Warwick. Retrieved from http://wrap.warwick.ac.uk/2850/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.524576

Chicago Manual of Style (16th Edition):

Skinner, Diane Elizabeth. “Organising organic : a Foucauldian analysis of the regulation of organic food production.” 2007. Doctoral Dissertation, University of Warwick. Accessed September 23, 2019. http://wrap.warwick.ac.uk/2850/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.524576.

MLA Handbook (7th Edition):

Skinner, Diane Elizabeth. “Organising organic : a Foucauldian analysis of the regulation of organic food production.” 2007. Web. 23 Sep 2019.

Vancouver:

Skinner DE. Organising organic : a Foucauldian analysis of the regulation of organic food production. [Internet] [Doctoral dissertation]. University of Warwick; 2007. [cited 2019 Sep 23]. Available from: http://wrap.warwick.ac.uk/2850/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.524576.

Council of Science Editors:

Skinner DE. Organising organic : a Foucauldian analysis of the regulation of organic food production. [Doctoral Dissertation]. University of Warwick; 2007. Available from: http://wrap.warwick.ac.uk/2850/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.524576


University of Nottingham

7. Al-Zaidi, Asma Nasser Mohammed. Exploring the interrelationships among operations management practices, customer perceptions of service quality and performance of hotels.

Degree: 2012, University of Nottingham

 Hospitality and tourism are important sectors of any economy. In the service sector, achieving a level of service quality that satisfies customers usually results in… (more)

Subjects/Keywords: 647.94068; TX Home economics

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APA (6th Edition):

Al-Zaidi, A. N. M. (2012). Exploring the interrelationships among operations management practices, customer perceptions of service quality and performance of hotels. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/14495/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.606225

Chicago Manual of Style (16th Edition):

Al-Zaidi, Asma Nasser Mohammed. “Exploring the interrelationships among operations management practices, customer perceptions of service quality and performance of hotels.” 2012. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/14495/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.606225.

MLA Handbook (7th Edition):

Al-Zaidi, Asma Nasser Mohammed. “Exploring the interrelationships among operations management practices, customer perceptions of service quality and performance of hotels.” 2012. Web. 23 Sep 2019.

Vancouver:

Al-Zaidi ANM. Exploring the interrelationships among operations management practices, customer perceptions of service quality and performance of hotels. [Internet] [Doctoral dissertation]. University of Nottingham; 2012. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/14495/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.606225.

Council of Science Editors:

Al-Zaidi ANM. Exploring the interrelationships among operations management practices, customer perceptions of service quality and performance of hotels. [Doctoral Dissertation]. University of Nottingham; 2012. Available from: http://eprints.nottingham.ac.uk/14495/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.606225


University of Nottingham

8. Koliandris, Anne-Laure. Flow behaviour of biopolymer solutions and effect on saltiness perception.

Degree: 2011, University of Nottingham

 In order to improve public health, active measures are taken to lower the salt (sodium chloride) consumption of the population. However, significant effort is required… (more)

Subjects/Keywords: 664; TX Home economics

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APA (6th Edition):

Koliandris, A. (2011). Flow behaviour of biopolymer solutions and effect on saltiness perception. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/11703/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.542143

Chicago Manual of Style (16th Edition):

Koliandris, Anne-Laure. “Flow behaviour of biopolymer solutions and effect on saltiness perception.” 2011. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/11703/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.542143.

MLA Handbook (7th Edition):

Koliandris, Anne-Laure. “Flow behaviour of biopolymer solutions and effect on saltiness perception.” 2011. Web. 23 Sep 2019.

Vancouver:

Koliandris A. Flow behaviour of biopolymer solutions and effect on saltiness perception. [Internet] [Doctoral dissertation]. University of Nottingham; 2011. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/11703/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.542143.

Council of Science Editors:

Koliandris A. Flow behaviour of biopolymer solutions and effect on saltiness perception. [Doctoral Dissertation]. University of Nottingham; 2011. Available from: http://eprints.nottingham.ac.uk/11703/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.542143


University of Nottingham

9. Delime, Perrine. Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours.

Degree: PhD, 2015, University of Nottingham

 This research project fully defines and evaluates a new approach in sensory omission testing, based on the same-different test (ASTM E2139-05 2011) and the Thurstonian… (more)

Subjects/Keywords: 664; TX Home economics

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APA (6th Edition):

Delime, P. (2015). Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/29393/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.664720

Chicago Manual of Style (16th Edition):

Delime, Perrine. “Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours.” 2015. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/29393/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.664720.

MLA Handbook (7th Edition):

Delime, Perrine. “Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours.” 2015. Web. 23 Sep 2019.

Vancouver:

Delime P. Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours. [Internet] [Doctoral dissertation]. University of Nottingham; 2015. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/29393/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.664720.

Council of Science Editors:

Delime P. Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours. [Doctoral Dissertation]. University of Nottingham; 2015. Available from: http://eprints.nottingham.ac.uk/29393/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.664720


University of Nottingham

10. Gan, H. H. Aroma-matrix interaction in food : an APCI approach.

Degree: PhD, 2015, University of Nottingham

 An overview is presented of the principle, scope and major applications to date of the use of atmospheric pressure chemical ionisation mass spectrometry (APCI-MS) for… (more)

Subjects/Keywords: 664; TX Home economics

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APA (6th Edition):

Gan, H. H. (2015). Aroma-matrix interaction in food : an APCI approach. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/29071/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.664711

Chicago Manual of Style (16th Edition):

Gan, H H. “Aroma-matrix interaction in food : an APCI approach.” 2015. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/29071/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.664711.

MLA Handbook (7th Edition):

Gan, H H. “Aroma-matrix interaction in food : an APCI approach.” 2015. Web. 23 Sep 2019.

Vancouver:

Gan HH. Aroma-matrix interaction in food : an APCI approach. [Internet] [Doctoral dissertation]. University of Nottingham; 2015. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/29071/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.664711.

Council of Science Editors:

Gan HH. Aroma-matrix interaction in food : an APCI approach. [Doctoral Dissertation]. University of Nottingham; 2015. Available from: http://eprints.nottingham.ac.uk/29071/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.664711


University of Nottingham

11. Jasionowicz, Piotr. The chemical and genetic basis of tomato flavour.

Degree: PhD, 2012, University of Nottingham

 Tomatoes often lack the characteristic good taste that consumers expect. In recent years, the fruit and vegetable industry has focused on traits such as yield,… (more)

Subjects/Keywords: 583.95213; TX Home economics

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APA (6th Edition):

Jasionowicz, P. (2012). The chemical and genetic basis of tomato flavour. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/12792/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.559554

Chicago Manual of Style (16th Edition):

Jasionowicz, Piotr. “The chemical and genetic basis of tomato flavour.” 2012. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/12792/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.559554.

MLA Handbook (7th Edition):

Jasionowicz, Piotr. “The chemical and genetic basis of tomato flavour.” 2012. Web. 23 Sep 2019.

Vancouver:

Jasionowicz P. The chemical and genetic basis of tomato flavour. [Internet] [Doctoral dissertation]. University of Nottingham; 2012. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/12792/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.559554.

Council of Science Editors:

Jasionowicz P. The chemical and genetic basis of tomato flavour. [Doctoral Dissertation]. University of Nottingham; 2012. Available from: http://eprints.nottingham.ac.uk/12792/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.559554


University of Nottingham

12. Sesan, Temilade Adeyinka. What's cooking? : participatory and market approaches to stove development in Nigeria and Kenya.

Degree: PhD, 2011, University of Nottingham

 Improved stoves have been promoted in the global South by international organisations from the North since the 1970s for a variety of reasons including mitigation… (more)

Subjects/Keywords: 640; TX Home economics

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APA (6th Edition):

Sesan, T. A. (2011). What's cooking? : participatory and market approaches to stove development in Nigeria and Kenya. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/12042/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.541092

Chicago Manual of Style (16th Edition):

Sesan, Temilade Adeyinka. “What's cooking? : participatory and market approaches to stove development in Nigeria and Kenya.” 2011. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/12042/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.541092.

MLA Handbook (7th Edition):

Sesan, Temilade Adeyinka. “What's cooking? : participatory and market approaches to stove development in Nigeria and Kenya.” 2011. Web. 23 Sep 2019.

Vancouver:

Sesan TA. What's cooking? : participatory and market approaches to stove development in Nigeria and Kenya. [Internet] [Doctoral dissertation]. University of Nottingham; 2011. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/12042/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.541092.

Council of Science Editors:

Sesan TA. What's cooking? : participatory and market approaches to stove development in Nigeria and Kenya. [Doctoral Dissertation]. University of Nottingham; 2011. Available from: http://eprints.nottingham.ac.uk/12042/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.541092


University of Nottingham

13. Kumssa, Diriba. The role of underutilized crops in alleviating hidden hunger.

Degree: PhD, 2017, University of Nottingham

 The quantity, quality and variety of food ingested by humans largely determines the intake of the essential mineral micronutrients required for normal human physiological functioning,… (more)

Subjects/Keywords: 613.2; TX Home economics

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APA (6th Edition):

Kumssa, D. (2017). The role of underutilized crops in alleviating hidden hunger. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/43212/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.728481

Chicago Manual of Style (16th Edition):

Kumssa, Diriba. “The role of underutilized crops in alleviating hidden hunger.” 2017. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/43212/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.728481.

MLA Handbook (7th Edition):

Kumssa, Diriba. “The role of underutilized crops in alleviating hidden hunger.” 2017. Web. 23 Sep 2019.

Vancouver:

Kumssa D. The role of underutilized crops in alleviating hidden hunger. [Internet] [Doctoral dissertation]. University of Nottingham; 2017. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/43212/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.728481.

Council of Science Editors:

Kumssa D. The role of underutilized crops in alleviating hidden hunger. [Doctoral Dissertation]. University of Nottingham; 2017. Available from: http://eprints.nottingham.ac.uk/43212/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.728481

14. Yusof, Zuhaila. Pembangunan dan penilaian panduan keselamatan di bilik dapur bagi pengajaran dan pembelajaran dalam pengurusan hotel katering.

Degree: Fakulti Teknologi Kejuruteraan, 2003, Kolej Universiti Teknologi Tun Hussein Onn

 Tujuan kajian adalah untuk membangunkan Panduan Keselamatan Di Bilik Dapur untuk kegunaan pelajar bagi kursus Pengurusan Hotel dan Katering. Panduan telah dibangunkan menggunakan media transparensi… (more)

Subjects/Keywords: TX Home economics

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APA (6th Edition):

Yusof, Z. (2003). Pembangunan dan penilaian panduan keselamatan di bilik dapur bagi pengajaran dan pembelajaran dalam pengurusan hotel katering. (Masters Thesis). Kolej Universiti Teknologi Tun Hussein Onn. Retrieved from http://eprints.uthm.edu.my/1295/

Chicago Manual of Style (16th Edition):

Yusof, Zuhaila. “Pembangunan dan penilaian panduan keselamatan di bilik dapur bagi pengajaran dan pembelajaran dalam pengurusan hotel katering.” 2003. Masters Thesis, Kolej Universiti Teknologi Tun Hussein Onn. Accessed September 23, 2019. http://eprints.uthm.edu.my/1295/.

MLA Handbook (7th Edition):

Yusof, Zuhaila. “Pembangunan dan penilaian panduan keselamatan di bilik dapur bagi pengajaran dan pembelajaran dalam pengurusan hotel katering.” 2003. Web. 23 Sep 2019.

Vancouver:

Yusof Z. Pembangunan dan penilaian panduan keselamatan di bilik dapur bagi pengajaran dan pembelajaran dalam pengurusan hotel katering. [Internet] [Masters thesis]. Kolej Universiti Teknologi Tun Hussein Onn; 2003. [cited 2019 Sep 23]. Available from: http://eprints.uthm.edu.my/1295/.

Council of Science Editors:

Yusof Z. Pembangunan dan penilaian panduan keselamatan di bilik dapur bagi pengajaran dan pembelajaran dalam pengurusan hotel katering. [Masters Thesis]. Kolej Universiti Teknologi Tun Hussein Onn; 2003. Available from: http://eprints.uthm.edu.my/1295/

15. Mohd Nor, Maryana. Kajian terhadap perspektif pelajar Sarjana Pendidikan (Teknik dan Vokasional) mengenai kualiti makanan yang dijual oleh pengusaha makanan di kantik Kolej Universiti Teknologi Tun Hussein Onn : satu kajian kes.

Degree: Fakulti Kejuruteraan, 2001, Kolej Universiti Teknologi Tun Hussein Onn

 Kajian kes ini adalah bertujuan untuk meninjau perspektif pelajar Sarjana Pendidikan (Telaiik dan Vokasional) mengenai kualiti makanan yang dijual oleh pengusaha makanan di kantin Kolej… (more)

Subjects/Keywords: TX Home economics

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

APA (6th Edition):

Mohd Nor, M. (2001). Kajian terhadap perspektif pelajar Sarjana Pendidikan (Teknik dan Vokasional) mengenai kualiti makanan yang dijual oleh pengusaha makanan di kantik Kolej Universiti Teknologi Tun Hussein Onn : satu kajian kes. (Masters Thesis). Kolej Universiti Teknologi Tun Hussein Onn. Retrieved from http://eprints.uthm.edu.my/1308/

Chicago Manual of Style (16th Edition):

Mohd Nor, Maryana. “Kajian terhadap perspektif pelajar Sarjana Pendidikan (Teknik dan Vokasional) mengenai kualiti makanan yang dijual oleh pengusaha makanan di kantik Kolej Universiti Teknologi Tun Hussein Onn : satu kajian kes.” 2001. Masters Thesis, Kolej Universiti Teknologi Tun Hussein Onn. Accessed September 23, 2019. http://eprints.uthm.edu.my/1308/.

MLA Handbook (7th Edition):

Mohd Nor, Maryana. “Kajian terhadap perspektif pelajar Sarjana Pendidikan (Teknik dan Vokasional) mengenai kualiti makanan yang dijual oleh pengusaha makanan di kantik Kolej Universiti Teknologi Tun Hussein Onn : satu kajian kes.” 2001. Web. 23 Sep 2019.

Vancouver:

Mohd Nor M. Kajian terhadap perspektif pelajar Sarjana Pendidikan (Teknik dan Vokasional) mengenai kualiti makanan yang dijual oleh pengusaha makanan di kantik Kolej Universiti Teknologi Tun Hussein Onn : satu kajian kes. [Internet] [Masters thesis]. Kolej Universiti Teknologi Tun Hussein Onn; 2001. [cited 2019 Sep 23]. Available from: http://eprints.uthm.edu.my/1308/.

Council of Science Editors:

Mohd Nor M. Kajian terhadap perspektif pelajar Sarjana Pendidikan (Teknik dan Vokasional) mengenai kualiti makanan yang dijual oleh pengusaha makanan di kantik Kolej Universiti Teknologi Tun Hussein Onn : satu kajian kes. [Masters Thesis]. Kolej Universiti Teknologi Tun Hussein Onn; 2001. Available from: http://eprints.uthm.edu.my/1308/

16. [email protected] , Noraihan. Penghasilan modul pengajaran kendiri bagi mata pelajaran teknologi katering.

Degree: Fakulti Teknologi Kejuruteraan, 2003, Kolej Universiti Tun Hussein Onn

Subjects/Keywords: TX Home economics

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APA (6th Edition):

[email protected] , N. (2003). Penghasilan modul pengajaran kendiri bagi mata pelajaran teknologi katering. (Masters Thesis). Kolej Universiti Tun Hussein Onn. Retrieved from http://eprints.uthm.edu.my/875/

Chicago Manual of Style (16th Edition):

[email protected] , Noraihan. “Penghasilan modul pengajaran kendiri bagi mata pelajaran teknologi katering.” 2003. Masters Thesis, Kolej Universiti Tun Hussein Onn. Accessed September 23, 2019. http://eprints.uthm.edu.my/875/.

MLA Handbook (7th Edition):

[email protected] , Noraihan. “Penghasilan modul pengajaran kendiri bagi mata pelajaran teknologi katering.” 2003. Web. 23 Sep 2019.

Vancouver:

[email protected] N. Penghasilan modul pengajaran kendiri bagi mata pelajaran teknologi katering. [Internet] [Masters thesis]. Kolej Universiti Tun Hussein Onn; 2003. [cited 2019 Sep 23]. Available from: http://eprints.uthm.edu.my/875/.

Council of Science Editors:

[email protected] N. Penghasilan modul pengajaran kendiri bagi mata pelajaran teknologi katering. [Masters Thesis]. Kolej Universiti Tun Hussein Onn; 2003. Available from: http://eprints.uthm.edu.my/875/

17. Anak Embul, Helen Unyan. Kurikulum pengurusan hotel katering : satu analisis terhadap elemen-elemen, kemahiran kerjaya dan sahsiah diri.

Degree: Fakulti Teknologi Kejuruteraan, 2001, Kolej Universiti Teknologi Tun Hussein Onn

 Pendidikan hospitaliti di MaJaysia rnernainkan peranan penting daJarn menyokong pembangunan pelancongan dan memastikan penawaran sumber manusia yang berkualiti berterusan bagi rnernenuhi keperluan industri. Kajian yang… (more)

Subjects/Keywords: TX Home economics

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

APA (6th Edition):

Anak Embul, H. U. (2001). Kurikulum pengurusan hotel katering : satu analisis terhadap elemen-elemen, kemahiran kerjaya dan sahsiah diri. (Masters Thesis). Kolej Universiti Teknologi Tun Hussein Onn. Retrieved from http://eprints.uthm.edu.my/1234/

Chicago Manual of Style (16th Edition):

Anak Embul, Helen Unyan. “Kurikulum pengurusan hotel katering : satu analisis terhadap elemen-elemen, kemahiran kerjaya dan sahsiah diri.” 2001. Masters Thesis, Kolej Universiti Teknologi Tun Hussein Onn. Accessed September 23, 2019. http://eprints.uthm.edu.my/1234/.

MLA Handbook (7th Edition):

Anak Embul, Helen Unyan. “Kurikulum pengurusan hotel katering : satu analisis terhadap elemen-elemen, kemahiran kerjaya dan sahsiah diri.” 2001. Web. 23 Sep 2019.

Vancouver:

Anak Embul HU. Kurikulum pengurusan hotel katering : satu analisis terhadap elemen-elemen, kemahiran kerjaya dan sahsiah diri. [Internet] [Masters thesis]. Kolej Universiti Teknologi Tun Hussein Onn; 2001. [cited 2019 Sep 23]. Available from: http://eprints.uthm.edu.my/1234/.

Council of Science Editors:

Anak Embul HU. Kurikulum pengurusan hotel katering : satu analisis terhadap elemen-elemen, kemahiran kerjaya dan sahsiah diri. [Masters Thesis]. Kolej Universiti Teknologi Tun Hussein Onn; 2001. Available from: http://eprints.uthm.edu.my/1234/

18. Wan Sulong, Wan Norliana. Pemahaman pelajar tingkatan lima katering terhadap bab kaedah memasak dalam mata pelajaran teknologi katering.

Degree: Jabatan Pendidikan Teknik dan Vokasional, 2003, Kolej Universiti Teknologi Tun Hussein Onn

 Bab Kaedah Memasak merupakan salah satu bab yang penting dalam mata pelajaran Teknologi Katering. Faktor terpenting adalah memastikan pelajar menguasai serta memahami konsepnya adalah melalui… (more)

Subjects/Keywords: TX Home economics

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APA (6th Edition):

Wan Sulong, W. N. (2003). Pemahaman pelajar tingkatan lima katering terhadap bab kaedah memasak dalam mata pelajaran teknologi katering. (Masters Thesis). Kolej Universiti Teknologi Tun Hussein Onn. Retrieved from http://eprints.uthm.edu.my/1423/

Chicago Manual of Style (16th Edition):

Wan Sulong, Wan Norliana. “Pemahaman pelajar tingkatan lima katering terhadap bab kaedah memasak dalam mata pelajaran teknologi katering.” 2003. Masters Thesis, Kolej Universiti Teknologi Tun Hussein Onn. Accessed September 23, 2019. http://eprints.uthm.edu.my/1423/.

MLA Handbook (7th Edition):

Wan Sulong, Wan Norliana. “Pemahaman pelajar tingkatan lima katering terhadap bab kaedah memasak dalam mata pelajaran teknologi katering.” 2003. Web. 23 Sep 2019.

Vancouver:

Wan Sulong WN. Pemahaman pelajar tingkatan lima katering terhadap bab kaedah memasak dalam mata pelajaran teknologi katering. [Internet] [Masters thesis]. Kolej Universiti Teknologi Tun Hussein Onn; 2003. [cited 2019 Sep 23]. Available from: http://eprints.uthm.edu.my/1423/.

Council of Science Editors:

Wan Sulong WN. Pemahaman pelajar tingkatan lima katering terhadap bab kaedah memasak dalam mata pelajaran teknologi katering. [Masters Thesis]. Kolej Universiti Teknologi Tun Hussein Onn; 2003. Available from: http://eprints.uthm.edu.my/1423/

19. Ab. Rahim, Dayang Suhaila. Mengenalpasti permasalahan pelajar kursus katering dalam mata pelajaran teknologi katering di sekolah menengah teknik.

Degree: Fakulti Teknologi Kejuruteraan, 2003, Kolej Universiti Teknologi Tun Hussein Onn

 Kajian ini dijalankan untuk mengenalpasti pemasalahan, latar belakang akademik (sains), motivasi dan sikap pelajar dalam memahami bab Pemakanan. Sampel kajian ini adalah seramai 30 orang… (more)

Subjects/Keywords: TX Home economics

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APA (6th Edition):

Ab. Rahim, D. S. (2003). Mengenalpasti permasalahan pelajar kursus katering dalam mata pelajaran teknologi katering di sekolah menengah teknik. (Masters Thesis). Kolej Universiti Teknologi Tun Hussein Onn. Retrieved from http://eprints.uthm.edu.my/1436/

Chicago Manual of Style (16th Edition):

Ab. Rahim, Dayang Suhaila. “Mengenalpasti permasalahan pelajar kursus katering dalam mata pelajaran teknologi katering di sekolah menengah teknik.” 2003. Masters Thesis, Kolej Universiti Teknologi Tun Hussein Onn. Accessed September 23, 2019. http://eprints.uthm.edu.my/1436/.

MLA Handbook (7th Edition):

Ab. Rahim, Dayang Suhaila. “Mengenalpasti permasalahan pelajar kursus katering dalam mata pelajaran teknologi katering di sekolah menengah teknik.” 2003. Web. 23 Sep 2019.

Vancouver:

Ab. Rahim DS. Mengenalpasti permasalahan pelajar kursus katering dalam mata pelajaran teknologi katering di sekolah menengah teknik. [Internet] [Masters thesis]. Kolej Universiti Teknologi Tun Hussein Onn; 2003. [cited 2019 Sep 23]. Available from: http://eprints.uthm.edu.my/1436/.

Council of Science Editors:

Ab. Rahim DS. Mengenalpasti permasalahan pelajar kursus katering dalam mata pelajaran teknologi katering di sekolah menengah teknik. [Masters Thesis]. Kolej Universiti Teknologi Tun Hussein Onn; 2003. Available from: http://eprints.uthm.edu.my/1436/


University of Warwick

20. Brown, James R. The landscape of drink : inns, taverns and alehouses in early modern Southampton.

Degree: 2007, University of Warwick

 This thesis represents the first urban case study of public houses at all levels of the victualling hierarchy (inns, taverns and alehouses) in an early… (more)

Subjects/Keywords: 942; DA Great Britain : TX Home economics

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APA (6th Edition):

Brown, J. R. (2007). The landscape of drink : inns, taverns and alehouses in early modern Southampton. (Doctoral Dissertation). University of Warwick. Retrieved from http://wrap.warwick.ac.uk/2925/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.500588

Chicago Manual of Style (16th Edition):

Brown, James R. “The landscape of drink : inns, taverns and alehouses in early modern Southampton.” 2007. Doctoral Dissertation, University of Warwick. Accessed September 23, 2019. http://wrap.warwick.ac.uk/2925/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.500588.

MLA Handbook (7th Edition):

Brown, James R. “The landscape of drink : inns, taverns and alehouses in early modern Southampton.” 2007. Web. 23 Sep 2019.

Vancouver:

Brown JR. The landscape of drink : inns, taverns and alehouses in early modern Southampton. [Internet] [Doctoral dissertation]. University of Warwick; 2007. [cited 2019 Sep 23]. Available from: http://wrap.warwick.ac.uk/2925/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.500588.

Council of Science Editors:

Brown JR. The landscape of drink : inns, taverns and alehouses in early modern Southampton. [Doctoral Dissertation]. University of Warwick; 2007. Available from: http://wrap.warwick.ac.uk/2925/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.500588


University of Warwick

21. Raj, John Dilip. A study of the antecedents and consequences of consumers' need for affective and cognitive touch in a retail environment.

Degree: 2011, University of Warwick

 One of the key differentiators in physical retail environments compared to online shopping is the opportunity of using touch to physically evaluate products. Previous studies… (more)

Subjects/Keywords: 381; BF Psychology : TX Home economics

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

APA (6th Edition):

Raj, J. D. (2011). A study of the antecedents and consequences of consumers' need for affective and cognitive touch in a retail environment. (Doctoral Dissertation). University of Warwick. Retrieved from http://wrap.warwick.ac.uk/35577/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.536248

Chicago Manual of Style (16th Edition):

Raj, John Dilip. “A study of the antecedents and consequences of consumers' need for affective and cognitive touch in a retail environment.” 2011. Doctoral Dissertation, University of Warwick. Accessed September 23, 2019. http://wrap.warwick.ac.uk/35577/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.536248.

MLA Handbook (7th Edition):

Raj, John Dilip. “A study of the antecedents and consequences of consumers' need for affective and cognitive touch in a retail environment.” 2011. Web. 23 Sep 2019.

Vancouver:

Raj JD. A study of the antecedents and consequences of consumers' need for affective and cognitive touch in a retail environment. [Internet] [Doctoral dissertation]. University of Warwick; 2011. [cited 2019 Sep 23]. Available from: http://wrap.warwick.ac.uk/35577/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.536248.

Council of Science Editors:

Raj JD. A study of the antecedents and consequences of consumers' need for affective and cognitive touch in a retail environment. [Doctoral Dissertation]. University of Warwick; 2011. Available from: http://wrap.warwick.ac.uk/35577/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.536248


University of Nottingham

22. Eaton, Curtis. Developing an effective approach to measure emotional response to the sensory properties of beer.

Degree: PhD, 2015, University of Nottingham

 Emotion research in sensory and consumer science has gathered significant momentum over recent years and the development of effective emotion measurement methods is a priority… (more)

Subjects/Keywords: 641.2; TP Chemical technology; TX Home economics

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APA (6th Edition):

Eaton, C. (2015). Developing an effective approach to measure emotional response to the sensory properties of beer. (Doctoral Dissertation). University of Nottingham. Retrieved from http://eprints.nottingham.ac.uk/28984/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.666937

Chicago Manual of Style (16th Edition):

Eaton, Curtis. “Developing an effective approach to measure emotional response to the sensory properties of beer.” 2015. Doctoral Dissertation, University of Nottingham. Accessed September 23, 2019. http://eprints.nottingham.ac.uk/28984/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.666937.

MLA Handbook (7th Edition):

Eaton, Curtis. “Developing an effective approach to measure emotional response to the sensory properties of beer.” 2015. Web. 23 Sep 2019.

Vancouver:

Eaton C. Developing an effective approach to measure emotional response to the sensory properties of beer. [Internet] [Doctoral dissertation]. University of Nottingham; 2015. [cited 2019 Sep 23]. Available from: http://eprints.nottingham.ac.uk/28984/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.666937.

Council of Science Editors:

Eaton C. Developing an effective approach to measure emotional response to the sensory properties of beer. [Doctoral Dissertation]. University of Nottingham; 2015. Available from: http://eprints.nottingham.ac.uk/28984/ ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.666937


Universiteit Utrecht

23. Hooijdonk, D.D.J.J. van. Theoredoxin oxidation mediated by mitochondrial ROS is a key event in NLRP3 inflammasome activation.

Degree: 2013, Universiteit Utrecht

 The involvement of reactive oxygen species (ROS) in the NLRP3 inflammasome activation has sparked a lot of controversy in literature. This controversy can be explained… (more)

Subjects/Keywords: Mitochondria; ROS; NLRP3; TRX; TX-NIP

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APA (6th Edition):

Hooijdonk, D. D. J. J. v. (2013). Theoredoxin oxidation mediated by mitochondrial ROS is a key event in NLRP3 inflammasome activation. (Masters Thesis). Universiteit Utrecht. Retrieved from http://dspace.library.uu.nl:8080/handle/1874/278270

Chicago Manual of Style (16th Edition):

Hooijdonk, D D J J van. “Theoredoxin oxidation mediated by mitochondrial ROS is a key event in NLRP3 inflammasome activation.” 2013. Masters Thesis, Universiteit Utrecht. Accessed September 23, 2019. http://dspace.library.uu.nl:8080/handle/1874/278270.

MLA Handbook (7th Edition):

Hooijdonk, D D J J van. “Theoredoxin oxidation mediated by mitochondrial ROS is a key event in NLRP3 inflammasome activation.” 2013. Web. 23 Sep 2019.

Vancouver:

Hooijdonk DDJJv. Theoredoxin oxidation mediated by mitochondrial ROS is a key event in NLRP3 inflammasome activation. [Internet] [Masters thesis]. Universiteit Utrecht; 2013. [cited 2019 Sep 23]. Available from: http://dspace.library.uu.nl:8080/handle/1874/278270.

Council of Science Editors:

Hooijdonk DDJJv. Theoredoxin oxidation mediated by mitochondrial ROS is a key event in NLRP3 inflammasome activation. [Masters Thesis]. Universiteit Utrecht; 2013. Available from: http://dspace.library.uu.nl:8080/handle/1874/278270

24. Su, Han. Wide band TX Leakage Cancellation for FDD Transceivers.

Degree: 2017, RIAN

 Frequency division duplex (FDD) is the most widely used full duplex technique for modern wireless communication systems. A device called a duplexer is needed in… (more)

Subjects/Keywords: Wide band TX Leakage; Cancellation; FDD Transceivers

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APA (6th Edition):

Su, H. (2017). Wide band TX Leakage Cancellation for FDD Transceivers. (Thesis). RIAN. Retrieved from http://eprints.maynoothuniversity.ie/8773/

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):

Su, Han. “Wide band TX Leakage Cancellation for FDD Transceivers.” 2017. Thesis, RIAN. Accessed September 23, 2019. http://eprints.maynoothuniversity.ie/8773/.

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

MLA Handbook (7th Edition):

Su, Han. “Wide band TX Leakage Cancellation for FDD Transceivers.” 2017. Web. 23 Sep 2019.

Vancouver:

Su H. Wide band TX Leakage Cancellation for FDD Transceivers. [Internet] [Thesis]. RIAN; 2017. [cited 2019 Sep 23]. Available from: http://eprints.maynoothuniversity.ie/8773/.

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

Council of Science Editors:

Su H. Wide band TX Leakage Cancellation for FDD Transceivers. [Thesis]. RIAN; 2017. Available from: http://eprints.maynoothuniversity.ie/8773/

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


MIT

25. Giampieri, Mario A. (Mario Andreś). Vulnerability of What? Vulnerability of Whom? : evaluating and communicating vulnerability to extreme floods in Houston, TX using a novel web-based platform .

Degree: Department of Urban Studies and Planning, 2018, MIT

 The global climate is changing and these changes will continue to have adverse effects on cities and their residents. Coastal cities in particular, which contain… (more)

Subjects/Keywords: n-us-tx; Urban Studies and Planning.

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APA (6th Edition):

Giampieri, M. A. (. A. (2018). Vulnerability of What? Vulnerability of Whom? : evaluating and communicating vulnerability to extreme floods in Houston, TX using a novel web-based platform . (Thesis). MIT. Retrieved from http://hdl.handle.net/1721.1/118071

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):

Giampieri, Mario A (Mario Andreś). “Vulnerability of What? Vulnerability of Whom? : evaluating and communicating vulnerability to extreme floods in Houston, TX using a novel web-based platform .” 2018. Thesis, MIT. Accessed September 23, 2019. http://hdl.handle.net/1721.1/118071.

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

MLA Handbook (7th Edition):

Giampieri, Mario A (Mario Andreś). “Vulnerability of What? Vulnerability of Whom? : evaluating and communicating vulnerability to extreme floods in Houston, TX using a novel web-based platform .” 2018. Web. 23 Sep 2019.

Vancouver:

Giampieri MA(A. Vulnerability of What? Vulnerability of Whom? : evaluating and communicating vulnerability to extreme floods in Houston, TX using a novel web-based platform . [Internet] [Thesis]. MIT; 2018. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/1721.1/118071.

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

Council of Science Editors:

Giampieri MA(A. Vulnerability of What? Vulnerability of Whom? : evaluating and communicating vulnerability to extreme floods in Houston, TX using a novel web-based platform . [Thesis]. MIT; 2018. Available from: http://hdl.handle.net/1721.1/118071

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


University of Birmingham

26. Norton, Jennifer Elizabeth. Fat reduction in chocolate: a multidisciplinary approach considering emulsion science and consumer expectations.

Degree: d_ph, College of Engineering & Physical Sciences, 2012, University of Birmingham

 Chocolate is consumed in large quantities, but is high in fat and calories, and has limited nutritional benefits. Producing reduced-fat chocolate offers a way of… (more)

Subjects/Keywords: TP Chemical technology; TX Home economics

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APA (6th Edition):

Norton, J. E. (2012). Fat reduction in chocolate: a multidisciplinary approach considering emulsion science and consumer expectations. (Thesis). University of Birmingham. Retrieved from http://etheses.bham.ac.uk//id/eprint/6131/

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):

Norton, Jennifer Elizabeth. “Fat reduction in chocolate: a multidisciplinary approach considering emulsion science and consumer expectations.” 2012. Thesis, University of Birmingham. Accessed September 23, 2019. http://etheses.bham.ac.uk//id/eprint/6131/.

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

MLA Handbook (7th Edition):

Norton, Jennifer Elizabeth. “Fat reduction in chocolate: a multidisciplinary approach considering emulsion science and consumer expectations.” 2012. Web. 23 Sep 2019.

Vancouver:

Norton JE. Fat reduction in chocolate: a multidisciplinary approach considering emulsion science and consumer expectations. [Internet] [Thesis]. University of Birmingham; 2012. [cited 2019 Sep 23]. Available from: http://etheses.bham.ac.uk//id/eprint/6131/.

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

Council of Science Editors:

Norton JE. Fat reduction in chocolate: a multidisciplinary approach considering emulsion science and consumer expectations. [Thesis]. University of Birmingham; 2012. Available from: http://etheses.bham.ac.uk//id/eprint/6131/

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


University of Birmingham

27. Ali, Mohd Faizal. Development of mucoadhesive biopolymers for food formulation.

Degree: d_ph, College of Engineering & Physical Sciences, 2016, University of Birmingham

 Development of mucoadhesive biopolymer has received great attention in the pharmaceutical application due to its ability to retain the drug dosage at the specific targeted… (more)

Subjects/Keywords: TP Chemical technology; TX Home economics

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APA (6th Edition):

Ali, M. F. (2016). Development of mucoadhesive biopolymers for food formulation. (Thesis). University of Birmingham. Retrieved from http://etheses.bham.ac.uk//id/eprint/6171/

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):

Ali, Mohd Faizal. “Development of mucoadhesive biopolymers for food formulation.” 2016. Thesis, University of Birmingham. Accessed September 23, 2019. http://etheses.bham.ac.uk//id/eprint/6171/.

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

MLA Handbook (7th Edition):

Ali, Mohd Faizal. “Development of mucoadhesive biopolymers for food formulation.” 2016. Web. 23 Sep 2019.

Vancouver:

Ali MF. Development of mucoadhesive biopolymers for food formulation. [Internet] [Thesis]. University of Birmingham; 2016. [cited 2019 Sep 23]. Available from: http://etheses.bham.ac.uk//id/eprint/6171/.

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

Council of Science Editors:

Ali MF. Development of mucoadhesive biopolymers for food formulation. [Thesis]. University of Birmingham; 2016. Available from: http://etheses.bham.ac.uk//id/eprint/6171/

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


University of Birmingham

28. O'Sullivan, Jonathan James. Applications of ultrasound for the functional modification of proteins and submicron emulsion fabrication.

Degree: Thesis (D.Eng.), 2015, University of Birmingham

 This thesis aims to advance the understanding of ultrasonic processing for the alteration of food microstructures. It considers the impact of ultrasonic processing upon protein… (more)

Subjects/Keywords: 660; T Technology (General); TX Home economics

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

APA (6th Edition):

O'Sullivan, J. J. (2015). Applications of ultrasound for the functional modification of proteins and submicron emulsion fabrication. (Doctoral Dissertation). University of Birmingham. Retrieved from http://etheses.bham.ac.uk//id/eprint/6086/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.655852

Chicago Manual of Style (16th Edition):

O'Sullivan, Jonathan James. “Applications of ultrasound for the functional modification of proteins and submicron emulsion fabrication.” 2015. Doctoral Dissertation, University of Birmingham. Accessed September 23, 2019. http://etheses.bham.ac.uk//id/eprint/6086/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.655852.

MLA Handbook (7th Edition):

O'Sullivan, Jonathan James. “Applications of ultrasound for the functional modification of proteins and submicron emulsion fabrication.” 2015. Web. 23 Sep 2019.

Vancouver:

O'Sullivan JJ. Applications of ultrasound for the functional modification of proteins and submicron emulsion fabrication. [Internet] [Doctoral dissertation]. University of Birmingham; 2015. [cited 2019 Sep 23]. Available from: http://etheses.bham.ac.uk//id/eprint/6086/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.655852.

Council of Science Editors:

O'Sullivan JJ. Applications of ultrasound for the functional modification of proteins and submicron emulsion fabrication. [Doctoral Dissertation]. University of Birmingham; 2015. Available from: http://etheses.bham.ac.uk//id/eprint/6086/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.655852


University of Birmingham

29. Norton, Jennifer Elizabeth. Fat reduction in chocolate : a multidisciplinary approach considering emulsion science and consumer expectations.

Degree: PhD, 2012, University of Birmingham

 Chocolate is consumed in large quantities, but is high in fat and calories, and has limited nutritional benefits. Producing reduced-fat chocolate offers a way of… (more)

Subjects/Keywords: 660; TP Chemical technology; TX Home economics

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Norton, J. E. (2012). Fat reduction in chocolate : a multidisciplinary approach considering emulsion science and consumer expectations. (Doctoral Dissertation). University of Birmingham. Retrieved from http://etheses.bham.ac.uk//id/eprint/6131/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.665751

Chicago Manual of Style (16th Edition):

Norton, Jennifer Elizabeth. “Fat reduction in chocolate : a multidisciplinary approach considering emulsion science and consumer expectations.” 2012. Doctoral Dissertation, University of Birmingham. Accessed September 23, 2019. http://etheses.bham.ac.uk//id/eprint/6131/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.665751.

MLA Handbook (7th Edition):

Norton, Jennifer Elizabeth. “Fat reduction in chocolate : a multidisciplinary approach considering emulsion science and consumer expectations.” 2012. Web. 23 Sep 2019.

Vancouver:

Norton JE. Fat reduction in chocolate : a multidisciplinary approach considering emulsion science and consumer expectations. [Internet] [Doctoral dissertation]. University of Birmingham; 2012. [cited 2019 Sep 23]. Available from: http://etheses.bham.ac.uk//id/eprint/6131/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.665751.

Council of Science Editors:

Norton JE. Fat reduction in chocolate : a multidisciplinary approach considering emulsion science and consumer expectations. [Doctoral Dissertation]. University of Birmingham; 2012. Available from: http://etheses.bham.ac.uk//id/eprint/6131/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.665751


University of Birmingham

30. Ali, Mohd Faizal. Development of mucoadhesive biopolymers for food formulation.

Degree: PhD, 2015, University of Birmingham

 Development of mucoadhesive biopolymer has received great attention in the pharmaceutical application due to its ability to retain the drug dosage at the specific targeted… (more)

Subjects/Keywords: 660; TP Chemical technology; TX Home economics

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Ali, M. F. (2015). Development of mucoadhesive biopolymers for food formulation. (Doctoral Dissertation). University of Birmingham. Retrieved from http://etheses.bham.ac.uk//id/eprint/6171/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.665779

Chicago Manual of Style (16th Edition):

Ali, Mohd Faizal. “Development of mucoadhesive biopolymers for food formulation.” 2015. Doctoral Dissertation, University of Birmingham. Accessed September 23, 2019. http://etheses.bham.ac.uk//id/eprint/6171/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.665779.

MLA Handbook (7th Edition):

Ali, Mohd Faizal. “Development of mucoadhesive biopolymers for food formulation.” 2015. Web. 23 Sep 2019.

Vancouver:

Ali MF. Development of mucoadhesive biopolymers for food formulation. [Internet] [Doctoral dissertation]. University of Birmingham; 2015. [cited 2019 Sep 23]. Available from: http://etheses.bham.ac.uk//id/eprint/6171/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.665779.

Council of Science Editors:

Ali MF. Development of mucoadhesive biopolymers for food formulation. [Doctoral Dissertation]. University of Birmingham; 2015. Available from: http://etheses.bham.ac.uk//id/eprint/6171/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.665779

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