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Food Science and Technology
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Academic Affiliation
Food Science and Technology (749)
Horticulture (35)
Agricultural Engineering (1)
Microbiology (1)
Advisor
Wrolstad, Ronald E. (35)
Mcdaniel, Mina R. (32)
Penner, Michael H. (29)
Park, Jae W. (25)
Anglemier, Allen F. (24)
Torres, J. Antonio (24)
Crawford, David L. (22)
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Morrissey, Michael T. (20)
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Osborne, James P. (13)
Qian, Michael (13)
Waite Cusic, Joy (13)
Lee, Jong S. (12)
Lim, Juyun (12)
Su, Yi Cheng (12)
Scanlan, Richard A., 1937 (11)
Day, E. A. (10)
Selivonchick, Daniel P. (10)
Qian, Michael C. (9)
An, Haejung (8)
Bodyfelt, F. W. (Floyd W.), 1937 (7)
Goddik, Lisbeth (7)
Mcguire, Joseph (7)
Ross, Andrew S. (7)
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Day, Edgar Allen (5)
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Yang, Ho Ya, 1912 (3)
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Tomasino, Elizabeth (27)
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Ross, Andrew (18)
Goddik, Lisbeth (17)
Osborne, James (16)
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Waite-Cusic, Joy (16)
Wrolstad, Ronald E. (15)
Daeschel, Mark (13)
Qian, Michael (12)
Hermes, James (11)
Bakalinsky, Alan Tagore (10)
McDaniel, Mina R. (10)
Su, Yi-Cheng (10)
Morrissey, Michael T. (9)
Bodyfelt, F. W. (Floyd W.), 1937- (8)
Cherian, Gita (8)
Lim, Juyun (8)
McDaniel, Mina (8)
Pereira, Cliff (8)
Remcho, Vincent (8)
Bobe, Gerd (7)
Kolbe, Edward (7)
Ross, Andrew S. (7)
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Zhao, Yanyun (7)
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Ho, Emily (5)
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Navab-Daneshmand, Tala (4)
Remcho, Vincent T. (4)
Savage, Thomas (4)
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Shrimps (11)
Fishery processing (10)
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Fermentation (8)
Proteins (8)
Wine and wine making (8)
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Flavor (7)
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Pear (7)
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Beef (5)
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Cheddar cheese (5)
Chitosan (5)
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Food -- Analysis (5)
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Food texture (5)
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Milk -- Composition (5)
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Raspberries (5)
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Brewing (4)
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Coloring matter in food (4)
Cranberries (4)
Dry hopping (4)
Edible coatings (4)
Extraction (Chemistry) (4)
Fatty acids -- Metabolism (4)
Fishery products (4)
Fishery products -- Preservation (4)
Flavoring essences (4)
Foodborne diseases -- Prevention (4)
Fruit juices (4)
Fruit juices -- Flavor and odor (4)
Hops -- Sensory evaluation (4)
Lactic acid bacteria (4)
Lipids (4)
Lysozyme (4)
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Nisin (4)
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Pinot noir (Wine) -- Oregon (4)
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Taste (4)
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Fruit -- Preservation (3)
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Myosin (3)
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Seafood -- Microbiology (3)
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Surimi -- Preservation (3)
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Germination (2)
Glutathione (2)
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Hake fisheries -- By-products (2)
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Lactobacillus plantarum (2)
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Marine microbiology (2)
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Milk (2)
Milk -- Heat treatment (2)
Milk -- Microbiology -- Oregon (2)
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Muscles (2)
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Ozonization (2)
Pacific hake -- Composition (2)
Pacific hake -- Preservation (2)
Peas (2)
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Peroxidase (2)
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Plant bioactive compounds (2)
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Quercetin -- Physiological effect (2)
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Smell (2)
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Strawberries -- Varieties (2)
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Viticulture -- Oregon (2)
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Albacore -- Oregon -- Composition (1)
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Animal nutrition (1)
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Anthocyanins -- Oregon, Western (1)
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Apple juice -- Analysis (1)
Apple juice -- Sanitation (1)
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Apples -- Storage -- Diseases and injury (1)
Aromatic compounds (1)
Arrowtooth flounder -- Cooling (1)
Arrowtooth flounder -- Preservation (1)
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Autolysis -- Inhibitors (1)
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Bacterial genetics (1)
Bacterial proteins -- Denaturation (1)
Bacterial spores (1)
Barley -- Analysis (1)
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Beef -- Composition (1)
Beef -- Drying (1)
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Beef -- Processing (1)
Beef -- Sanitation (1)
Beef -- Storage (1)
Beef cattle -- Carcasses (1)
Beer -- Composition (1)
Beer -- Flavor and odor -- Terminology (1)
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Bifidobacterium (1)
Bioflavonoids -- Analysis (1)
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Biomass energy (1)
Biomass energy -- Northwest, Pacific (1)
Bitterness (1)
Blackberries (1)
Blackberries -- Color (1)
Blackberries -- Fertilizers (1)
Blackberries -- Harvesting time (1)
Blackberries -- Microbiology (1)
Blackberries -- Organic farming (1)
Blackberries -- Preservation (1)
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Caps and closures (1)
Carbohydrates -- Flavor and odor (1)
Carbon compounds (1)
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Cattle -- Diseases (1)
Cellulose (1)
Cellulose 1,4-beta-cellobiosidase (1)
Chardonnay (Wine) -- Evaluation (1)
Chardonnay (Wine) -- Oregon (1)
Cheddar cheese -- Analysis (1)
Cheddar cheese -- Microbiology -- Oregon (1)
Cheddar cheese -- Moisture (1)
Cheddar cheese -- Oregon (1)
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Cheese (1)
Cheese industry -- Economic aspects -- Oregon (1)
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Cheesemaking -- Economic aspects -- Oregon (1)
Cheesemaking -- Oregon -- Decision making (1)
Chemistry, Analytic -- Quantitative (1)
Cherry -- Preservation (1)
Cherry -- Therapeutic use (1)
Chitin -- Purification (1)
Chitin -- Synthesis (1)
Chitosan -- Structure-activity relationships (1)
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Citrus oils -- Analysis (1)
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Clostridium botulinum (1)
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Clostridium difficile -- Spores (1)
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Clostridium perfringens -- Molecular genetics (1)
Coatings (1)
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Collagen (1)
Color of food (1)
Colorimetric analysis (1)
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Cooking (Crabs) (1)
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Corn products (1)
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Cranberries -- Composition (1)
Crassostrea gigas -- Processing (1)
Cruciferae (1)
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Cyclopropenoid fatty acids (1)
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Cytochrome P-450 (1)
DNA fingerprinting of animals (1)
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Dairy products (1)
Dairy products -- Contamination (1)
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Fiber in human nutrition (1)
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Health aspects (1)
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Meat industry and trade -- Oregon -- Corvallis (1)
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Pinot noir (Wine) -- Analysis (1)
Pinot noir (Wine) -- Composition (1)
Pinot noir (Wine) -- Evaluation (1)
Pinot noir (Wine) -- Oregon -- Analysis (1)
Pinot noir (Wine) -- Oregon -- Willamette River Valley (1)
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Pinot noir (Wine) -- Oregon, Western (1)
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