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You searched for subject:(lipid oxidation). Showing records 1 – 30 of 229 total matches.

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Rutgers University

1. 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 January 28, 2021. 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. 28 Jan 2021.

Vancouver:

Kandrac, Morgan 1. Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls. [Internet] [Masters thesis]. Rutgers University; 2018. [cited 2021 Jan 28]. 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/


University of Illinois – Urbana-Champaign

2. Haley, Hannah M. Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin.

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

 The peroxidation of polyunsaturated fatty acids is a hallmark of many human disorders, yet is has often remained ambiguous whether lipid peroxidation plays a causative… (more)

Subjects/Keywords: carotenoid; lipid oxidation; atherosclerosis

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APA (6th Edition):

Haley, H. M. (2018). Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/101323

Chicago Manual of Style (16th Edition):

Haley, Hannah M. “Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin.” 2018. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed January 28, 2021. http://hdl.handle.net/2142/101323.

MLA Handbook (7th Edition):

Haley, Hannah M. “Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin.” 2018. Web. 28 Jan 2021.

Vancouver:

Haley HM. Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2018. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/2142/101323.

Council of Science Editors:

Haley HM. Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2018. Available from: http://hdl.handle.net/2142/101323


Texas A&M University

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

Degree: MS, Animal Science, 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. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236

Chicago Manual of Style (16th Edition):

Cruzen, Shannon Michelle. “Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.” 2011. Masters Thesis, Texas A&M University. Accessed January 28, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236.

MLA Handbook (7th Edition):

Cruzen, Shannon Michelle. “Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.” 2011. Web. 28 Jan 2021.

Vancouver:

Cruzen SM. Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties. [Internet] [Masters thesis]. Texas A&M University; 2011. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236.

Council of Science Editors:

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


California State University – Chico

4. 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 January 28, 2021. 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. 28 Jan 2021.

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 2021 Jan 28]. 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


Penn State University

5. Poyton, Matthew Forrest. Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes.

Degree: 2016, Penn State University

 Herein, transition metal-lipid complexes are characterized using model membranes. We show that Cu2+, Zn2+ and Ni2+ bind to phosphatidylserine (PS) lipids and that Cu2+ also… (more)

Subjects/Keywords: Lipid Bilayers; Microfluidics; Lipid Oxidation; Fluorescence Quenching; Supported Lipid Bilayer Electrophoresis

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APA (6th Edition):

Poyton, M. F. (2016). Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes. (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/28756

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):

Poyton, Matthew Forrest. “Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes.” 2016. Thesis, Penn State University. Accessed January 28, 2021. https://submit-etda.libraries.psu.edu/catalog/28756.

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

MLA Handbook (7th Edition):

Poyton, Matthew Forrest. “Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes.” 2016. Web. 28 Jan 2021.

Vancouver:

Poyton MF. Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes. [Internet] [Thesis]. Penn State University; 2016. [cited 2021 Jan 28]. Available from: https://submit-etda.libraries.psu.edu/catalog/28756.

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

Council of Science Editors:

Poyton MF. Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes. [Thesis]. Penn State University; 2016. Available from: https://submit-etda.libraries.psu.edu/catalog/28756

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


University of Georgia

6. Akinosho, Hannah Oluwafunmike. The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability.

Degree: 2014, University of Georgia

 The substituents on hydroxypropyl methylcellulose (HPMC) influence emulsion stability through viscosity effects, the formation of a gel network, and adsorption to the oil droplet surface.… (more)

Subjects/Keywords: Hydroxypropyl methylcellulose; Emulsion, Lipid oxidation; Structure; Substituents

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APA (6th Edition):

Akinosho, H. O. (2014). The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/28188

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):

Akinosho, Hannah Oluwafunmike. “The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability.” 2014. Thesis, University of Georgia. Accessed January 28, 2021. http://hdl.handle.net/10724/28188.

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

MLA Handbook (7th Edition):

Akinosho, Hannah Oluwafunmike. “The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability.” 2014. Web. 28 Jan 2021.

Vancouver:

Akinosho HO. The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10724/28188.

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

Council of Science Editors:

Akinosho HO. The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/28188

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


University of Illinois – Urbana-Champaign

7. 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 January 28, 2021. 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. 28 Jan 2021.

Vancouver:

Herrick R. Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2014. [cited 2021 Jan 28]. 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


University of Melbourne

8. Torkamani, Amirehsan. Effects of ultrasonic interventions on lipid oxidation in whey.

Degree: 2013, University of Melbourne

 The main objective of this study was to investigate the effect of ultrasonication on lipid oxidation in whey and its shelf stability. Influence of frequencies… (more)

Subjects/Keywords: ultrasound; phospholipid; whey; standing wave; lipid oxidation

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APA (6th Edition):

Torkamani, A. (2013). Effects of ultrasonic interventions on lipid oxidation in whey. (Masters Thesis). University of Melbourne. Retrieved from http://hdl.handle.net/11343/38259

Chicago Manual of Style (16th Edition):

Torkamani, Amirehsan. “Effects of ultrasonic interventions on lipid oxidation in whey.” 2013. Masters Thesis, University of Melbourne. Accessed January 28, 2021. http://hdl.handle.net/11343/38259.

MLA Handbook (7th Edition):

Torkamani, Amirehsan. “Effects of ultrasonic interventions on lipid oxidation in whey.” 2013. Web. 28 Jan 2021.

Vancouver:

Torkamani A. Effects of ultrasonic interventions on lipid oxidation in whey. [Internet] [Masters thesis]. University of Melbourne; 2013. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/11343/38259.

Council of Science Editors:

Torkamani A. Effects of ultrasonic interventions on lipid oxidation in whey. [Masters Thesis]. University of Melbourne; 2013. Available from: http://hdl.handle.net/11343/38259


Louisiana State University

9. 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 January 28, 2021. 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. 28 Jan 2021.

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 2021 Jan 28]. 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


Louisiana State University

10. 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 January 28, 2021. 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. 28 Jan 2021.

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 2021 Jan 28]. 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


University of Kentucky

11. 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 January 28, 2021. 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. 28 Jan 2021.

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 2021 Jan 28]. 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

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

Degree: PhD, Chemistry, 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. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/155048

Chicago Manual of Style (16th Edition):

Cong, Xiao. “Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications.” 2015. Doctoral Dissertation, Texas A&M University. Accessed January 28, 2021. http://hdl.handle.net/1969.1/155048.

MLA Handbook (7th Edition):

Cong, Xiao. “Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications.” 2015. Web. 28 Jan 2021.

Vancouver:

Cong X. Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications. [Internet] [Doctoral dissertation]. Texas A&M University; 2015. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1969.1/155048.

Council of Science Editors:

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


Iowa State University

13. 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 January 28, 2021. 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. 28 Jan 2021.

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 2021 Jan 28]. 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


East Carolina University

14. Smith, Cody D. Linking energy state to redox environment through mitochondrial redox circuits.

Degree: PhD, PHD-Physiology, 2016, East Carolina University

 Mitochondria are the primary producers of intracellular H2O2, an oxidant signaling molecule that has gained attention for its role in normal physiological processes and disease… (more)

Subjects/Keywords: energy; lipid; β-oxidation; H2O2; NNT; NADPH; insulin; diabetes; Oxidation-Reduction; Environment; Mitochondria

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APA (6th Edition):

Smith, C. D. (2016). Linking energy state to redox environment through mitochondrial redox circuits. (Doctoral Dissertation). East Carolina University. Retrieved from http://hdl.handle.net/10342/6007

Chicago Manual of Style (16th Edition):

Smith, Cody D. “Linking energy state to redox environment through mitochondrial redox circuits.” 2016. Doctoral Dissertation, East Carolina University. Accessed January 28, 2021. http://hdl.handle.net/10342/6007.

MLA Handbook (7th Edition):

Smith, Cody D. “Linking energy state to redox environment through mitochondrial redox circuits.” 2016. Web. 28 Jan 2021.

Vancouver:

Smith CD. Linking energy state to redox environment through mitochondrial redox circuits. [Internet] [Doctoral dissertation]. East Carolina University; 2016. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10342/6007.

Council of Science Editors:

Smith CD. Linking energy state to redox environment through mitochondrial redox circuits. [Doctoral Dissertation]. East Carolina University; 2016. Available from: http://hdl.handle.net/10342/6007


Massey University

15. 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 January 28, 2021. http://hdl.handle.net/10179/4197.

MLA Handbook (7th Edition):

Brown, Colin. “Advanced platform for shelf life extension in liquid foods.” 2012. Web. 28 Jan 2021.

Vancouver:

Brown C. Advanced platform for shelf life extension in liquid foods. [Internet] [Doctoral dissertation]. Massey University; 2012. [cited 2021 Jan 28]. 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


Dalhousie University

16. 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 January 28, 2021. 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. 28 Jan 2021.

Vancouver:

Srinivassane S. DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS. [Internet] [Masters thesis]. Dalhousie University; 2011. [cited 2021 Jan 28]. 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

17. 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 January 28, 2021. 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. 28 Jan 2021.

Vancouver:

Sullivan Ritter J. Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation. [Internet] [Doctoral dissertation]. Dalhousie University; 2012. [cited 2021 Jan 28]. 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

18. 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 January 28, 2021. 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. 28 Jan 2021.

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 2021 Jan 28]. 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


University of Saskatchewan

19. Li, He 1986-. THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS.

Degree: 2017, University of Saskatchewan

 Discoloration and lipid oxidation are the main deteriorative causes of raw meat products. The flour of lentil, when heat treated, was found to protect fresh… (more)

Subjects/Keywords: Lentil; Antioxidant; Meat colour; Myoglobin; Lipid oxidation; TBARS

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APA (6th Edition):

Li, H. 1. (2017). THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/7807

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):

Li, He 1986-. “THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS.” 2017. Thesis, University of Saskatchewan. Accessed January 28, 2021. http://hdl.handle.net/10388/7807.

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

MLA Handbook (7th Edition):

Li, He 1986-. “THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS.” 2017. Web. 28 Jan 2021.

Vancouver:

Li H1. THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS. [Internet] [Thesis]. University of Saskatchewan; 2017. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10388/7807.

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

Council of Science Editors:

Li H1. THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS. [Thesis]. University of Saskatchewan; 2017. Available from: http://hdl.handle.net/10388/7807

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


Texas A&M University

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

Degree: PhD, Food Science and Technology, 2012, Texas A&M University

 The açai 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 Açai Palm Fruit (Euterpe oleracea Mart.). (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789

Chicago Manual of Style (16th Edition):

Duncan, Christopher Edward. “Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the Açai Palm Fruit (Euterpe oleracea Mart.).” 2012. Doctoral Dissertation, Texas A&M University. Accessed January 28, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789.

MLA Handbook (7th Edition):

Duncan, Christopher Edward. “Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the Açai Palm Fruit (Euterpe oleracea Mart.).” 2012. Web. 28 Jan 2021.

Vancouver:

Duncan CE. Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the Açai Palm Fruit (Euterpe oleracea Mart.). [Internet] [Doctoral dissertation]. Texas A&M University; 2012. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789.

Council of Science Editors:

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


Texas A&M University

21. 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: MS, Food Science and Technology, 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. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672

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. Masters Thesis, Texas A&M University. Accessed January 28, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672.

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. 28 Jan 2021.

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] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672.

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. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672


Texas A&M University

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

Degree: MS, Animal Science, 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. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/3348

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. Masters Thesis, Texas A&M University. Accessed January 28, 2021. http://hdl.handle.net/1969.1/3348.

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. 28 Jan 2021.

Vancouver:

Jenschke BE. Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment. [Internet] [Masters thesis]. Texas A&M University; 2006. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1969.1/3348.

Council of Science Editors:

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


University of Saskatchewan

23. Pathiratne, Subhani. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.

Degree: 2014, University of Saskatchewan

 This study investigated the effect of seed moisture level of lentil and surface temperature of micronization (infrared heat treatment) on the physico-chemical and functional properties… (more)

Subjects/Keywords: Lentil; Micronization; Tempering; Redness of fresh beef burgers; Lipid oxidation

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APA (6th Edition):

Pathiratne, S. (2014). Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2014-06-1622

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):

Pathiratne, Subhani. “Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.” 2014. Thesis, University of Saskatchewan. Accessed January 28, 2021. http://hdl.handle.net/10388/ETD-2014-06-1622.

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

MLA Handbook (7th Edition):

Pathiratne, Subhani. “Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.” 2014. Web. 28 Jan 2021.

Vancouver:

Pathiratne S. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. [Internet] [Thesis]. University of Saskatchewan; 2014. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10388/ETD-2014-06-1622.

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

Council of Science Editors:

Pathiratne S. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. [Thesis]. University of Saskatchewan; 2014. Available from: http://hdl.handle.net/10388/ETD-2014-06-1622

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


Technical University of Lisbon

24. Costa, Mariana Pereira dos Santos. Efeito da inclusão de cenoura na qualidade da carne de coelho.

Degree: 2017, Technical University of Lisbon

Dissertação de Mestrado em Engenharia Zootécnica/Produção Animal

O objectivo deste estudo foi avaliar o efeito da incorporação de cenoura nos regimes alimentares de coelhos em… (more)

Subjects/Keywords: coelhos; cenoura; oxidação lipídica; rabbit; carrot; lipid oxidation

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APA (6th Edition):

Costa, M. P. d. S. (2017). Efeito da inclusão de cenoura na qualidade da carne de coelho. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13517

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):

Costa, Mariana Pereira dos Santos. “Efeito da inclusão de cenoura na qualidade da carne de coelho.” 2017. Thesis, Technical University of Lisbon. Accessed January 28, 2021. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13517.

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

MLA Handbook (7th Edition):

Costa, Mariana Pereira dos Santos. “Efeito da inclusão de cenoura na qualidade da carne de coelho.” 2017. Web. 28 Jan 2021.

Vancouver:

Costa MPdS. Efeito da inclusão de cenoura na qualidade da carne de coelho. [Internet] [Thesis]. Technical University of Lisbon; 2017. [cited 2021 Jan 28]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13517.

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

Council of Science Editors:

Costa MPdS. Efeito da inclusão de cenoura na qualidade da carne de coelho. [Thesis]. Technical University of Lisbon; 2017. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13517

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


University of Connecticut

25. Tatiyaborworntham, Nantawat. Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins.

Degree: MS, Animal Science, 2011, University of Connecticut

Subjects/Keywords: Myoglobin; lipid oxidation; HNE

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APA (6th Edition):

Tatiyaborworntham, N. (2011). Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins. (Masters Thesis). University of Connecticut. Retrieved from https://opencommons.uconn.edu/gs_theses/207

Chicago Manual of Style (16th Edition):

Tatiyaborworntham, Nantawat. “Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins.” 2011. Masters Thesis, University of Connecticut. Accessed January 28, 2021. https://opencommons.uconn.edu/gs_theses/207.

MLA Handbook (7th Edition):

Tatiyaborworntham, Nantawat. “Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins.” 2011. Web. 28 Jan 2021.

Vancouver:

Tatiyaborworntham N. Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins. [Internet] [Masters thesis]. University of Connecticut; 2011. [cited 2021 Jan 28]. Available from: https://opencommons.uconn.edu/gs_theses/207.

Council of Science Editors:

Tatiyaborworntham N. Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins. [Masters Thesis]. University of Connecticut; 2011. Available from: https://opencommons.uconn.edu/gs_theses/207


Iowa State University

26. Gaudino, Nicole. Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation.

Degree: 2018, Iowa State University

 Phospholipids (PL) have been shown to bind to probiotics and increase their viability. However, phospholipids are readily prone to oxidation, which hinders their use in… (more)

Subjects/Keywords: lipid oxidation; oleogel emulsions; oleogels; probiotics; Food Science

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APA (6th Edition):

Gaudino, N. (2018). Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/17189

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):

Gaudino, Nicole. “Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation.” 2018. Thesis, Iowa State University. Accessed January 28, 2021. https://lib.dr.iastate.edu/etd/17189.

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

MLA Handbook (7th Edition):

Gaudino, Nicole. “Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation.” 2018. Web. 28 Jan 2021.

Vancouver:

Gaudino N. Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation. [Internet] [Thesis]. Iowa State University; 2018. [cited 2021 Jan 28]. Available from: https://lib.dr.iastate.edu/etd/17189.

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

Council of Science Editors:

Gaudino N. Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation. [Thesis]. Iowa State University; 2018. Available from: https://lib.dr.iastate.edu/etd/17189

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


Rice University

27. Rinaldi, Mauro Adriel. Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import.

Degree: PhD, Natural Sciences, 2016, Rice University

 Key steps of vital metabolic pathways are housed in peroxisomes, essential organelles. Intensive research has advanced our understanding of peroxisomes, but there are still gaps… (more)

Subjects/Keywords: Peroxisome; PEX1; PXN; PME31; fatty acid β-oxidation; lipid mobilization

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APA (6th Edition):

Rinaldi, M. A. (2016). Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import. (Doctoral Dissertation). Rice University. Retrieved from http://hdl.handle.net/1911/96547

Chicago Manual of Style (16th Edition):

Rinaldi, Mauro Adriel. “Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import.” 2016. Doctoral Dissertation, Rice University. Accessed January 28, 2021. http://hdl.handle.net/1911/96547.

MLA Handbook (7th Edition):

Rinaldi, Mauro Adriel. “Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import.” 2016. Web. 28 Jan 2021.

Vancouver:

Rinaldi MA. Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import. [Internet] [Doctoral dissertation]. Rice University; 2016. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1911/96547.

Council of Science Editors:

Rinaldi MA. Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import. [Doctoral Dissertation]. Rice University; 2016. Available from: http://hdl.handle.net/1911/96547


Université de Sherbrooke

28. 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: 2015, Université de Sherbrooke

 Abstract: Suberin is a complex lipidic plant polymer found in various tissues including potato periderm. The biological degradation process of suberin is poorly characterized and… (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://hdl.handle.net/11143/8060

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 January 28, 2021. http://hdl.handle.net/11143/8060.

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. 28 Jan 2021.

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 2021 Jan 28]. Available from: http://hdl.handle.net/11143/8060.

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://hdl.handle.net/11143/8060


University of Minnesota

29. Liu, Xiaoyu. The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats.

Degree: MS, Food science, 2014, University of Minnesota

 The formation of HNE, HHE, HOE and HDE was investigated in commercial corn, soybean, peanut, canola oils, lard and beef tallow which were heat treated… (more)

Subjects/Keywords: HHE; HNE; Linoleic acid; Linolenic acid; Lipid oxidation; Food science

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

APA (6th Edition):

Liu, X. (2014). The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/166843

Chicago Manual of Style (16th Edition):

Liu, Xiaoyu. “The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats.” 2014. Masters Thesis, University of Minnesota. Accessed January 28, 2021. http://hdl.handle.net/11299/166843.

MLA Handbook (7th Edition):

Liu, Xiaoyu. “The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats.” 2014. Web. 28 Jan 2021.

Vancouver:

Liu X. The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/11299/166843.

Council of Science Editors:

Liu X. The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats. [Masters Thesis]. University of Minnesota; 2014. Available from: http://hdl.handle.net/11299/166843


University of Minnesota

30. Guo, Mufan. Storage stability of a commercial spray dried hen egg yolk powder.

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

 Dehydration is a good process approach for food preservation. However, dried food products may still suffer from deterioration if store in an abused environment such… (more)

Subjects/Keywords: egg yolk; lipid oxidation; Maillard reaction; protein; storage; water activity

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

APA (6th Edition):

Guo, M. (2016). Storage stability of a commercial spray dried hen egg yolk powder. (Doctoral Dissertation). University of Minnesota. Retrieved from http://hdl.handle.net/11299/180209

Chicago Manual of Style (16th Edition):

Guo, Mufan. “Storage stability of a commercial spray dried hen egg yolk powder.” 2016. Doctoral Dissertation, University of Minnesota. Accessed January 28, 2021. http://hdl.handle.net/11299/180209.

MLA Handbook (7th Edition):

Guo, Mufan. “Storage stability of a commercial spray dried hen egg yolk powder.” 2016. Web. 28 Jan 2021.

Vancouver:

Guo M. Storage stability of a commercial spray dried hen egg yolk powder. [Internet] [Doctoral dissertation]. University of Minnesota; 2016. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/11299/180209.

Council of Science Editors:

Guo M. Storage stability of a commercial spray dried hen egg yolk powder. [Doctoral Dissertation]. University of Minnesota; 2016. Available from: http://hdl.handle.net/11299/180209

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