Index Catalog // ScholarsArchive@OSU

Bovine Kappa-Casein Glycomacropeptide: Its Effects on the Microbiome, Inflammation and the Potential in Irritable Bowel Syndrome Management

Creator:: Qu, Yunyao
Abstract:: Irritable bowel syndrome (IBS) is a prevalent gastrointestinal disorder experienced by 10–15% of the global population, manifesting as chronic abdominal pain, bloating and inconsistent bowel habits. The search for effective treatments remains ongoing. One promising contender in this realm is kappa-casein glycomacropeptide (GMP), a milk-derived peptide. Its potential benefits stem...
Resource Type:: Dissertation

Cephalic phase insulin release : the role of oral glucose detection and its measurement in humans

Creator:: Pullicin, Alexa J.
Abstract:: Sensory stimulation from food-related cues elicits a number of rapid physiologic responses that prepare the gastrointestinal tract for efficient nutrient utilization and help minimize perturbations to metabolic homeostasis. Cephalic phase insulin release (CPIR) is one such response that specifically promotes glucose homeostasis by limiting the rise in blood sugar after...
Resource Type:: Dissertation

The influence of hop drying parameters on aroma hop quality in American deep bed drying

Creator:: Rubottom, Lindsey N.
Abstract:: American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
Resource Type:: Dissertation

Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

Creator:: Harrison, Keisha Rose
Abstract:: This dissertation investigates the microbial diversity and factors influencing the assembly of microbial communities in kombucha production, using a combination of 1H Nuclear Magnetic Resonance Spectroscopy, 16S and ITS rRNA metabarcoding, and traditional culture-based microbiological methods. It also explores the diversity of kombucha starter cultures through shotgun sequencing and metabarcoding...
Resource Type:: Dissertation

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Creator:: Iobbi, Angelica
Abstract:: Aroma is one of the major components that determines the quality of wine and consumer acceptability. Fruitiness is a highly desirable aroma quality in white wines and has been well accepted by consumers across the globe. Tropical fruit aroma has been substantially studied in Sauvignon Blanc wines due to its...
Resource Type:: Dissertation

Effects of Vineyard Managements on Grape and Wine Quality in Response to Grapevine Red Blotch Disease

Creator:: Huang, Ling
Abstract:: Grapevine red blotch virus (GRBV) is a single-stranded DNA virus that causes grapevine red blotch disease (GRBD). Symptoms of GRBD include red discoloring of leaf margins and red veins on the underside of the leaves. GRBD affects the plant's metabolism and photosynthetic pathways, and disrupts carbon translocation and chlorophyll concentrations....
Resource Type:: Dissertation

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:: Johnson, Jared D.
Abstract:: Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
Resource Type:: Dissertation

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

Creator:: Phan, Quynh K.
Abstract:: Wine taste and mouthfeel are essential factors that determine consumer acceptance, consumer preference, and wine quality. The three taste descriptors, sweet, sour, and bitter, are well understood and routinely appearing in wine sensory. In contrast, information related to mouthfeel sensations is still relatively limited. Winemakers have worked hard to craft...
Resource Type:: Dissertation

The Extraction and Analytical Profiling of Bioactive Phospho- and Sphingolipids from Commercial Whey Protein Phospholipid Concentrate

Creator:: Ferraris, Quintin M.
Abstract:: Milk is the first source of nutrition for all mammalian neonates. The complex matrix that constitutes milk has evolved to provide optimal nutrition for the newborn, for each species, respectively. Milk fat, originating in mammary epithelial, forms lipid droplets which are stabilized in the aqueous environment by bioactive polar lipids...
Resource Type:: Dissertation

Investigation of Hot-Air (HA) Drying Conditions and Shell Cracking Mechanism and Development of Radio-Frequency (RF) Dielectric Heating for Ensuring Quality and Reducing Shell Cracking of Oregon Hazelnuts (Corylus avellana L.)

Creator:: Wang, Wenjie
Abstract:: Oregon produces 99% US hazelnuts (Corylus avellana L.), occupying 3% world production. To ensure the quality and food safety of hazelnuts (inshells or kernels), industry and federal standards require freshly harvested nuts to be cleaned and dried to reach a final moisture content (MC) of inshells < 10%, MC of...
Resource Type:: Dissertation

ScholarsArchive@OSU

Bovine Kappa-Casein Glycomacropeptide: Its Effects on the Microbiome, Inflammation and the Potential in Irritable Bowel Syndrome Management

Cephalic phase insulin release : the role of oral glucose detection and its measurement in humans

The influence of hop drying parameters on aroma hop quality in American deep bed drying

Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Effects of Vineyard Managements on Grape and Wine Quality in Response to Grapevine Red Blotch Disease

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

The Extraction and Analytical Profiling of Bioactive Phospho- and Sphingolipids from Commercial Whey Protein Phospholipid Concentrate

Investigation of Hot-Air (HA) Drying Conditions and Shell Cracking Mechanism and Development of Radio-Frequency (RF) Dielectric Heating for Ensuring Quality and Reducing Shell Cracking of Oregon Hazelnuts (Corylus avellana L.)

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