Index Catalog // ScholarsArchive@OSU

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:: Stokholm, Arnbjørn
Abstract:: Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Resource Type:: Masters Thesis
Full Text:: – 9126. Oladokun, O., James, S., Cowley, T., Smart, K., Hort, J., & Cook, D. (2017). Dry- hopping

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Creator:: Molitor, Richard W.
Abstract:: The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
Resource Type:: Masters Thesis
Full Text:: , Michael Fechir, and countless, countless others, thank you for the laughs, memories, and knowledge we

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Creator:: Van Simaeys, Karli R.
Abstract:: In short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that is bittered by hops and finally fermented by yeast to produce beer. The four key ingredients in brewing are malt, water, hops, and yeast. Malt is perhaps the key ingredient, as...
Resource Type:: Masters Thesis
Full Text:: . 33. Verhoeven, E.; Coleman, L.; Weaver, G.; Townsend, S.; Gallagher, A.; Shellhammer, T. First

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Creator:: Rubottom, Lindsey N.
Abstract:: Kilning, which is the drying operation in hop cultivation, is a processing step that can have a tremendous impact on hop quality. Historically, hops have been dried at temperatures ranging from 140-155°F. In the last decade, growers have moved toward kilning hops at lower temperatures averaging between 125-140°F in the...
Resource Type:: Masters Thesis
Full Text:: , T.; Koichiro, K.; Yutaka, I.; Yuta, K.; Masayuki, S.; Yasuyuki, N.; Junji, W

Development of Diagnostic Assays for Race Differentiation of Podosphaera macularis

Creator:: Block, Mary H.
Abstract:: Hop powdery mildew (Podosphaera macularis) was confirmed in the Pacific Northwest in 1996. Before 2012, the most common race of P. macularis was able to infect plants that possessed powdery mildew resistance based on the R-genes Rb, R3, and R5. Post 2012, two additional races of P. macularis were discovered...
Resource Type:: Masters Thesis
Full Text:: Podosphaera macularis Braun & Takamatsu (formerly Sphaerotheca macularis (Wallr. :Fr.) Lind, syn. S

Studying the ancient parasitic cnidarian, Sphaerospora elegans, leads to better understanding of oligochaete diversity and myxozoan discovery

Creator:: Lehrburger, David J.
Abstract:: Myxozoans are microscopic parasites, related to corals and jellyfish. Most Myxozoa probably have two-host lifecycles that require a vertebrate (typically fish) and invertebrate (annelid or bryozoan). However no life cycle is known from the Sphaerospora lineage. I hypothesized that the life cycle of Sphaerospora elegans, a myxozoan parasite of three-spined...
Resource Type:: Honors College Thesis
Full Text:: myxozoan infections: neither infection was S. elegans. Neither myxozoan could be identified by sequence

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Creator:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis
Full Text:: collection for Chapter 2 and 3. Toren S. Andrewson, Juyun Lim, and Michael H. Penner were involved in the

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Creator:: Selover, Brandon J.
Abstract:: The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
Resource Type:: Masters Thesis
Full Text:: using high temperature short time (HTST) pasteurization of 162°F/72°C for 15 s (Food and Drug

Phenotypic and Transcriptomic Evolution of the Circadian Clock Network in an Intertidal Marine Crustacean

Creator:: Schneck, Daniel T.
Abstract:: Daily cyclical changes of light are brought on by the axial rotation of the Earth while seasonal changes in light are caused by Earth’s tilt as it revolves around the sun. Major life history traits, such as development, which are tied to metabolic processes, have a strong link to the...
Resource Type:: Dissertation
Full Text:: Crustacean Abstract approved: ____________________________________________________ Felipe S. Barreto

Polyoxoniobates: fundamental solubility trend and their application in solution and on the surface of thin films

Creator:: Rahman, Tasnim
Abstract:: Polyoxometalates (POMs) are anions consisting of three or more early transition metals ™ (Gr V and VI) oxoanions (in their highest oxidation state) linked together by a shared oxygen bond to form a 3D framework. Polyoxometalates (POMs) are a rapidly growing class of metal oxo clusters with a wide range...
Resource Type:: Dissertation
Full Text:: two). Jessica K. Jenkins, Radwan Elzeinb, Rafik Addoub, Gregory S. Herman performed XPS analysis on

ScholarsArchive@OSU

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Development of Diagnostic Assays for Race Differentiation of Podosphaera macularis

Studying the ancient parasitic cnidarian, Sphaerospora elegans, leads to better understanding of oligochaete diversity and myxozoan discovery

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Phenotypic and Transcriptomic Evolution of the Circadian Clock Network in an Intertidal Marine Crustacean

Polyoxoniobates: fundamental solubility trend and their application in solution and on the surface of thin films

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