Index Catalog // ScholarsArchive@OSU

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Creator:: Weller, Lisa D.
Abstract:: Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
Resource Type:: Masters Thesis
Full Text:: to my advisor, Dr. Michael Morrissey, for giving me the opportunity to refine myself as a

Development of volatile composition and C₁₃-norisoprenoid precursors in Pinot noir grape, Development of volatile composition and C13-norisoprenoid precursors in Pinot noir grape

Creator:: Yuan, Fang
Abstract:: This study first investigated the developmental changes in the volatile composition and carotenoids of Pinot noir grapes. Grape berries were sampled every week from pea size to harvest during the 2011 and 2012 season. Carotenoids and organic acids were analyzed by HPLC. Volatile compounds were extracted from crushed berries using...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Michael C. Qian This study first investigated the developmental changes in the volatile

Composition of Pinot noir Wines Produced from Different Crop Levels

Creator:: Li, Jingwen
Abstract:: The production of high-quality wine is an important target for wineries worldwide, and low crop level (yield) has been one vineyard management criterion long believed to achieve wine quality. Low yields are most often achieved by removing clusters from the grapevine. Some studies show that cluster thinning can enhance grape...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: _____________________________________________________ Michael C. Qian

Experimental investigation of carbon dioxide (CO₂) laser perforation as a potential skin pretreatment for sugar infusion process of frozen blueberries

Creator:: Fujimaru, Tomomi
Abstract:: The purpose of this research was to examine the feasibility of carbon dioxide (CO2) laser perforation and its potential utilization as a novel skin pretreatment for the sugar infusion process of IQF (individually quick frozen) blueberries. In the first study, IQF blueberries were treated with varying degrees of laser perforation...
Resource Type:: Masters Thesis
Full Text:: Dioxide (CO2) Laser Perforation as a Potential Skin Pretreatment for Sugar Infusion Process of Frozen

Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

Creator:: Wechsler, Linda J.
Abstract:: Potato varieties characterized by non-conventional skin and flesh colors (purple, red, yellow) have the potential to revitalize consumer demand for fresh market potatoes because of their unique appearance and health benefits. Red and purple potatoes contain anthocyanins, which are flavonoids responsible for red, blue, and purple pigments in plants. Yellow...
Resource Type:: Masters Thesis
Full Text:: : _____________________________________________________________________________ Michael T. Morrissey Potato varieties characterized by non-conventional skin and flesh

Development of new analytical methods for aroma analysis and investigation of impact of native yeasts on wine aroma

Creator:: Zhou, Qin
Abstract:: Three analytical methods for determination of aroma compounds in alcoholic beverages were developed and validated. These methods are sensitive and reliable that can be applied to analyze volatile phenols, stale aldehydes as well as some highly volatile aromas in alcoholic beverages. In the first study, an ethylene glycol (EG) polydimethylsiloxane...
Resource Type:: Dissertation
Full Text:: Michael C. Qian Three analytical methods for determination of aroma compounds in alcoholic

Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

Creator:: Yuan, Xiaoxi
Abstract:: The water status of grape vine throughout the growing season is a primary determinant of vine vigor and berry composition. The concentrations of volatile compounds and precursors in grape berries are highly influenced by viticultural practices. Imposing a water deficit on the vine during berry development is an important vineyard...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: _____________________________________________________ Michael C. Qian

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis
Full Text:: approved: Michael C. Qian Cheddar Cheese samples (good cheese, weak cheese, cheese made with

Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality

Creator:: Fu, Mengying
Abstract:: Wine volatile composition is one of the most important components of wine quality, and it is greatly affected by multiple factors, including grape variety, viticultural practices, and winemaking procedures. Pre-fermentation cold soak is one of the winemaking techniques widely undertaken by winemakers to modify their red wine quality. Imposing a...
Resource Type:: Masters Thesis
Full Text:: glass is coated with a layer of absorbent, usually PDMS (Michael C. Qian, Devin G. Peterson et al

Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

Creator:: Feng, Shi
Abstract:: The objectives of this study were to 1) measure and compare the compositional differences of essential oil among three hop cultivars ('Centennial’, 'Citra' and 'Nelson Sauvin'), 2) identify the odor-active aroma compounds in three varieties of hops and 3) investigate the behavior of hop-derived aroma compounds in beers prepared by...
Resource Type:: Masters Thesis
Full Text:: : Michael C. Qian The objectives of this study were to 1) measure and compare the compositional

ScholarsArchive@OSU

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Development of volatile composition and C₁₃-norisoprenoid precursors in Pinot noir grape, Development of volatile composition and C13-norisoprenoid precursors in Pinot noir grape

Composition of Pinot noir Wines Produced from Different Crop Levels

Experimental investigation of carbon dioxide (CO₂) laser perforation as a potential skin pretreatment for sugar infusion process of frozen blueberries

Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

Development of new analytical methods for aroma analysis and investigation of impact of native yeasts on wine aroma

Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

Flavor development of cheddar cheese under different manufacturing practices

Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality

Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

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