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You searched for subject:(salad dressing). Showing records 1 – 6 of 6 total matches.

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University of Tennessee – Knoxville

1. Wallis, Audra Ann. Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components.

Degree: MS, Food Science and Technology, 2013, University of Tennessee – Knoxville

  Clove bud, cinnamon bark, and thyme oil, along with their components cinnamaldehyde, cinnamic acid, eugenol, carvacrol, and thymol, are widely acknowledged to have antimicrobial… (more)

Subjects/Keywords: Spoilage Yeast; Spice Essential Oils; Salad Dressing; Food Microbiology

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

APA (6th Edition):

Wallis, A. A. (2013). Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/2648

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):

Wallis, Audra Ann. “Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components.” 2013. Thesis, University of Tennessee – Knoxville. Accessed January 18, 2021. https://trace.tennessee.edu/utk_gradthes/2648.

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

MLA Handbook (7th Edition):

Wallis, Audra Ann. “Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components.” 2013. Web. 18 Jan 2021.

Vancouver:

Wallis AA. Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components. [Internet] [Thesis]. University of Tennessee – Knoxville; 2013. [cited 2021 Jan 18]. Available from: https://trace.tennessee.edu/utk_gradthes/2648.

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

Council of Science Editors:

Wallis AA. Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components. [Thesis]. University of Tennessee – Knoxville; 2013. Available from: https://trace.tennessee.edu/utk_gradthes/2648

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


Michigan State University

2. Branch, Julie Krista. Effect of formulation and particle size on the rheological properties of salad dressing.

Degree: MS, Department of Food Science and Human Nutrition, 2001, Michigan State University

Subjects/Keywords: Salad dressing – Rheology; Viscosity – Measurement

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APA (6th Edition):

Branch, J. K. (2001). Effect of formulation and particle size on the rheological properties of salad dressing. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:31231

Chicago Manual of Style (16th Edition):

Branch, Julie Krista. “Effect of formulation and particle size on the rheological properties of salad dressing.” 2001. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:31231.

MLA Handbook (7th Edition):

Branch, Julie Krista. “Effect of formulation and particle size on the rheological properties of salad dressing.” 2001. Web. 18 Jan 2021.

Vancouver:

Branch JK. Effect of formulation and particle size on the rheological properties of salad dressing. [Internet] [Masters thesis]. Michigan State University; 2001. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:31231.

Council of Science Editors:

Branch JK. Effect of formulation and particle size on the rheological properties of salad dressing. [Masters Thesis]. Michigan State University; 2001. Available from: http://etd.lib.msu.edu/islandora/object/etd:31231


The Ohio State University

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

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

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

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

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Lee, Yoon-Hee. “Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing.” 2009. Doctoral Dissertation, The Ohio State University. Accessed January 18, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=osu1253631242.

MLA Handbook (7th Edition):

Lee, Yoon-Hee. “Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing.” 2009. Web. 18 Jan 2021.

Vancouver:

Lee Y. Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing. [Internet] [Doctoral dissertation]. The Ohio State University; 2009. [cited 2021 Jan 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1253631242.

Council of Science Editors:

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

4. Quinn, Veta Pearl. The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage.

Degree: 1944, North Texas State Teachers College

The purpose of the present study is to determine the ascorbic acid content of raw cabbage salads as influenced by the method of shredding and by the kind of salad dressing used. Advisors/Committee Members: Scoular, Florence I., Johnson, Mary Louise.

Subjects/Keywords: raw cabbage salads; ascorbic acid content; Cabbage.; Vitamin C.; Salad dressing.

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APA (6th Edition):

Quinn, V. P. (1944). The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage. (Thesis). North Texas State Teachers College. Retrieved from https://digital.library.unt.edu/ark:/67531/metadc75375/

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):

Quinn, Veta Pearl. “The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage.” 1944. Thesis, North Texas State Teachers College. Accessed January 18, 2021. https://digital.library.unt.edu/ark:/67531/metadc75375/.

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

MLA Handbook (7th Edition):

Quinn, Veta Pearl. “The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage.” 1944. Web. 18 Jan 2021.

Vancouver:

Quinn VP. The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage. [Internet] [Thesis]. North Texas State Teachers College; 1944. [cited 2021 Jan 18]. Available from: https://digital.library.unt.edu/ark:/67531/metadc75375/.

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

Council of Science Editors:

Quinn VP. The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage. [Thesis]. North Texas State Teachers College; 1944. Available from: https://digital.library.unt.edu/ark:/67531/metadc75375/

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


Michigan State University

5. Castell-Perez, Maria Elena. Evaluating the rheological properties of power-law fluids using mixer viscometry.

Degree: PhD, Department of Agricultural Engineering, 1990, Michigan State University

Subjects/Keywords: Salad dressing – Fluid dynamics; Fluid mechanics; Mixing; Food industry and trade; Viscosimeter

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

APA (6th Edition):

Castell-Perez, M. E. (1990). Evaluating the rheological properties of power-law fluids using mixer viscometry. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:28801

Chicago Manual of Style (16th Edition):

Castell-Perez, Maria Elena. “Evaluating the rheological properties of power-law fluids using mixer viscometry.” 1990. Doctoral Dissertation, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:28801.

MLA Handbook (7th Edition):

Castell-Perez, Maria Elena. “Evaluating the rheological properties of power-law fluids using mixer viscometry.” 1990. Web. 18 Jan 2021.

Vancouver:

Castell-Perez ME. Evaluating the rheological properties of power-law fluids using mixer viscometry. [Internet] [Doctoral dissertation]. Michigan State University; 1990. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:28801.

Council of Science Editors:

Castell-Perez ME. Evaluating the rheological properties of power-law fluids using mixer viscometry. [Doctoral Dissertation]. Michigan State University; 1990. Available from: http://etd.lib.msu.edu/islandora/object/etd:28801


Iowa State University

6. Agustiana, Agatha. The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables.

Degree: 2010, Iowa State University

 The objectives of the study were to define the dose-response relation of the amount of added oil and: 1) the absorption of carotenoids, phylloquinone and… (more)

Subjects/Keywords: Nutritional Sciences; bioavailability; carotenoids; co-ingested fat; fat-soluble vitamins; salad dressing; salad vegetables; Human and Clinical Nutrition; Nutrition

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

APA (6th Edition):

Agustiana, A. (2010). The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/14077

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):

Agustiana, Agatha. “The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables.” 2010. Thesis, Iowa State University. Accessed January 18, 2021. https://lib.dr.iastate.edu/etd/14077.

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

MLA Handbook (7th Edition):

Agustiana, Agatha. “The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables.” 2010. Web. 18 Jan 2021.

Vancouver:

Agustiana A. The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables. [Internet] [Thesis]. Iowa State University; 2010. [cited 2021 Jan 18]. Available from: https://lib.dr.iastate.edu/etd/14077.

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

Council of Science Editors:

Agustiana A. The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables. [Thesis]. Iowa State University; 2010. Available from: https://lib.dr.iastate.edu/etd/14077

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

.