Index Catalog // ScholarsArchive@OSU

Aflatoxin B₁ metabolism by rainbow trout (Salmo gairdneri)

Creator:: Schoenhard, Grant Louis
Abstract:: Aflatoxins B₁, Q₁ and aflatoxicol, R [subscript o] F, but not B₂ were activated in the presence of NADPH by the 105,000 x g pellet from rainbow trout (Salmo gairdneri), Mt. Shasta strain, liver to products lethal to Bacillus subtilis GSY 1057 (metB4, hisAl, uvr-1). Electron microscopy confirmed the microsomal...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF GRANT LOUIS SCHOENHARD for the

Drug resistance indexing Enterobacter as a method of identifying food contamination of public health significance

Creator:: Shadbeh, Maryam
Abstract:: The Enterobacter are often found in the feces of man and other warm blooded animals but have limited use as indicators of fecal contamination of foods and water since they are also often found as natural flora of non-fecal environments such as water and plants. This study proposes a method...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: ^ . —rr- ■ Dr. Paul H. Krumpe^man The Enterobacter are often found in the feces

Walnut (Juglans regia) Phenols: I. Changes during ripening. II. Antagonisms for certain microorgainisms

Creator:: Diehl, John Harvey
Abstract:: Phenols from defatted walnuts were extracted with absolute methanol. The phenols were divided into four groups on the basis of molecular size. The antagonism of each group towards Escherichia coli, Staphylococcus aureus, and Aspergillus flavus was determined. Small polymers were the best antagonists of E_„ coli and Staph. aureus followed...
Resource Type:: Masters Thesis
Full Text:: MIC R OOR G AfffSMg Abstract approved: ■*• "-^ ^ -■*• Paul H. K^umperman Phenols from

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Creator:: Schaan, Keenan
Abstract:: It is estimated that for every 1 kg of cheese produced, approximately 9 kg of whey is created. For smaller producers something needs to be done to keep it out of water ways and potentially to valorize it. However, access to efficient secondary whey processing to isolate protein and lactose...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Paul Hughes It is estimated that for every 1 kg of cheese produced, approximately 9 kg of

Frameshift mutagenicity of flavonol glycosides activated by human fecalase enzyme

Creator:: Dardiri, Moawia Mohamed
Abstract:: Many substances in the plant kingdom and in man's diet occur as glycosides. Recent studies have indicated that many glycosides that are not mutagenic in tests such as the Salmonella/microsome test become mutagenic upon hydrolysis of the glycosidic linkages. The Salmonella/microsome test utilizes a liver homogenate to approximate mammalian metabolism...
Resource Type:: Dissertation
Full Text:: : „ ,„ , Dr. Paul H. Krunperman Many substances in the plant kingdom and in man's diet occur as glycosides

The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot Noir Winemaking and Wine Quality

Creator:: Ruppel, Meghan L.
Abstract:: Nitrogen is a crucial nutrient required by yeast to successfully complete alcoholic fermentation. In particular, the concentration of yeast assimilable nitrogen (YAN) influences fermentation kinetics and the production of a range of volatile aroma compounds, both desirable and undesirable. YAN is naturally present in the grape, but producers can boost...
Resource Type:: Masters Thesis
Full Text:: Oregon Wine Board for funding this project. Gratitude is also due to Dr. Paul Schreiner and Tian

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Creator:: Yuan, Fang
Abstract:: Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the...
Resource Type:: Dissertation
Full Text:: offer my sincere thanks to Dr. Patricia Skinkis, Dr. Paul Schreiner, Dr. Robert McGorrin, Dr. Michael

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Creator:: Hauser, Dean G.
Abstract:: The popularity of hop-forward American craft beers has had a profound impact on the use of hops as an ingredient; where hops were once thought of as the “spice” of beer, they may now be considered the primary driver of flavor in beer styles such as American India Pale Ales....
Resource Type:: Masters Thesis
Full Text:: emails, not to mention the occasional unsolicited toe-pic. To my committee members Drs. Paul Hughes

Clostridium perfringens spores : inactivation, germination, and formation

Creator:: Udompijitkul, Pathima
Abstract:: The enterotoxin-producing Clostridium perfringens type A isolates are responsible for the third most common foodborne illness in the United States and can also cause non-foodborne human gastrointestinal (GI) diseases such as antibiotic- associated and sporadic diarrheas. Three important factors contribute to the ability of C. perfringens to cause GI diseases,...
Resource Type:: Dissertation

Inactivation of Clostridium perfringens in Meat Products

Creator:: Alnoman, Maryam M.
Abstract:: Clostridium perfringens type A strains are one of the main causative agents of gastrointestinal (GI) diseases in human and can cause both food poisoning (FP) and non-food-borne (NFB) diseases. Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide presence of C. perfringens spores with...
Resource Type:: Dissertation
Full Text:: genes found in Gram-positive bacteria (Richardson † et al., 2015; Varga et al., 2004). Inactivation of

ScholarsArchive@OSU

Aflatoxin B₁ metabolism by rainbow trout (Salmo gairdneri)

Drug resistance indexing Enterobacter as a method of identifying food contamination of public health significance

Walnut (Juglans regia) Phenols: I. Changes during ripening. II. Antagonisms for certain microorgainisms

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Frameshift mutagenicity of flavonol glycosides activated by human fecalase enzyme

The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot Noir Winemaking and Wine Quality

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Clostridium perfringens spores : inactivation, germination, and formation

Inactivation of Clostridium perfringens in Meat Products

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