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Food Science and Technology
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“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolat...
[9,10-methylene-¹⁴C] sterculic acid metabolism in the rat : urinary metabolites, liver...
A business feasibility tool for artisan cheese operation start-up
A comparison of porous polymers used in collecting organic volatiles in foods
A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterne...
A filter paper assay for low cellulase activities and the cultivation of Trichoderma r...
A guide to the fermentation and distillation of whey for potable spirit production
A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatogra...
A simulation tool for evaluating sensory data analysis methods
A study of antimutagenicity in yogurt
A study of factors affecting the efficiency of maturity separation of peas by sodium c...
A study of factors affecting the extraction of flavor when dry hopping beer
A study of nisin resistance in Listeria monocytogenes Scott A
A study of the DNA excision repair capabilities of rainbow trout (Salmo gairdneri) exp...
Acid stabilization of autolyzed fish : storage and nutritional characteristics
Acute toxicity and carcinogenic activity of ochratoxin in rainbow trout (Salmo gairdneri)
Addressing sodium reduction and pathogen internalization in non-intact whole muscle be...
Adhesive property of bacteria and its relationship to microbial spoilage of shrimp
Adsorption of selected charge mutants of bacteriophage T4 lysozyme at silanized silica...
Aflatoxin mutagenesis and metabolism and their dietary modification in rainbow trout (...
Alteration in levels and synthesis of proteins in trout hepatocytes due to dietary cyc...
Alterations in growth, lipid metabolism and P:O ratios in mice fed Sterculia foetida oil
Alternative products from Pacific whiting : fresh surimi and texturized mince
An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum
An evaluation into the optimization and application of supercritical fluid extraction ...
An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens ...
An evaluation of composition and quality of ground beef sold in retail stores
An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodbo...
An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch
An improved solvent extraction of onion oil
An Investigation of Seasonal Microbiome Changes in Raw Milk from Organic and Conventio...
An investigation of the carbonyl compounds in gamma irradiated milk fat
An investigation of the effects of nutritional status on the action of insulin in rain...
Analysis of flavor precursors in radish and radish color extracts
Analysis of Intact Glycomacropeptide Derived from Bovine Kappa-casein in Whey Protein ...
Analysis of N-nitrosamines and nitramines in foods and herbicides
Analysis of proanthocyanidin A2 and its presence in various commercial products
Analytical and sensory evaluation of hop varieties
Analytical approach to the quantitative analysis of silicon in plants : its applicatio...
Anthocyanin composition of red raspberry juice : influences of variety, processing, an...
Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries
Anthocyanin pigment, nonvolatile acid and sugar composition of red raspberry juice
Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates
Anti-obesity and Metabolic Health Impact of Pacific Dulse (Devaleraea mollis) and Nori...
Antimicrobial activity of nisin and hen lysozyme
Antimicrobial effects of wine on enteric pathogens in a model stomach
Antioxidant potential of yeast containing beer
Apparent inhibition of Pacific whiting surimi-associated protease by whey protein conc...
Apple polyphenolics and their antioxidant properties : influence of cultivars, post-ha...
Application of Antimicrobial Substance in Depuration for Decreasing Vibrio Parahaemoly...
Application of membrane filtration to recover solids from protein solutions
Application of Ohmic Heating for Accelerating Fish Sauce Fermentation
Application of ozone as a disinfectant for commercially processed seafood
Application of probiotics and green tea extract in post-harvest processes of Pacific o...
Application, interaction, and enhancement of the efficacy of nisin in foods and beverages
Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae
Approaches to The Optimization of Honey-Based Fermentations
Aroma and flavor of cachaca, Brazilian rum
Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' ...
Aroma compounds in sweet dry whey
Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of Ame...
Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes fou...
Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling
Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin...
Assessing the impact of temperature on grape phenolic metabolism
B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbo...
Bacillus subtilis endospore coat protein solubilization methods for studying effects o...
Bacterial inhibition by electrolyzed oxidizing water and application to disinfection o...
Biochemical and gelation properties of fish protein isolate prepared under various pH ...
Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their...
Biochemical and physical factors affecting fish ball
Biological preparation of ¹⁴C labeled aflatoxin
Bitterness modifying properties of hop polyphenols
Bovine Kappa-Casein Glycomacropeptide: Its Effects on the Microbiome, Inflammation and...
Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Se...
Carbonation and its interaction with other sensory modalities
Carbonation perception : lexicon development and time-intensity studies
Carcinogenicity and acute toxicity of dimethylnitrosamine in rainbow trout (Salmo gair...
Cellulase system of Trichoderma reesei QM9414 : a study of its apparent sustrate inhib...
Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Posth...
Cephalic phase insulin release : the role of oral glucose detection and its measuremen...
Changes in fruit flavor intensity in sucrose based model systems : effects of pH level...
Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for ...
Characterization and detection of potential adulterants in apple juice by pattern reco...
Characterization and removal of unstable proteins from grape juice and wine
Characterization by optical methods of the heat denaturation of bovine serum albumin (...
Characterization of anthocyanins in fruit juices and natural colorants
Characterization of Arthrobacter species isolated from marine and seafood sources
Characterization of biochemical, functional properties, and market potential of Pacifi...
Characterization of Bloomy Rind Cheese Recipes and the Impact of High Pressure Process...
Characterization of factors affecting pectinmethylesterase activity in cucumber fruit
Characterization of Milk Hauling Practices and Their Impact on Raw Milk Microbiologica...
Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine...
Characterization of Pacific whiting protease and food-grade inhibitors for surimi prod...
Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins ...
Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and ...
Characterization of phenolics in Marion and Evergreen blackberries
Characterization of recombinant proteinase inhibitors in surimi application
Characterization of rheological properties and thermal stability of fish myofibrillar ...
Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer
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Academic Affiliation
Food Science and Technology
589
Advisor
Mcdaniel, Mina R.
37
Wrolstad, Ronald E.
31
Penner, Michael H.
30
Park, Jae W.
25
Torres, J. Antonio
23
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Commencement Year
Commencement Year range begin
–
Commencement Year range end
Current results range from
1963
to
2024
View distribution
Committee Member
Penner, Michael
30
Tomasino, Elizabeth
28
Penner, Michael H.
24
McGorrin, Robert
18
Ross, Andrew
18
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Committee Members
»
Conference Name
ASN Nutrition 2018
1
Creator
Akpinar, Ozlem
2
Al Makhlafi, Hamood K.
2
Al Zoreky, Nageb
2
Aron, Patricia M.
2
Boyko, Alayne Linda
2
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Creators
»
Contributor
Osborne, James P.
4
Tomasino, Elizabeth
4
Waite Cusic, Joy
4
Curtin, Christopher
3
Shellhammer, Thomas H.
3
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Date
Date range begin
–
Date range end
Current results range from
1962
to
2024
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Unknown
1
Decade
2020-2029
60
2010-2019
130
2000-2009
98
1990-1999
120
1980-1989
116
1970-1979
50
1960-1969
23
Degree Field
Food Science and Technology
[remove]
598
Chemistry
1
Degree Level
Master's
419
Doctoral
170
Bachelor's
9
Degree Name
Master of Science (M.S.)
418
Doctor of Philosophy (Ph.D.)
170
Honors Bachelor of Science (H.B.S.)
9
Master of Agriculture (M.Ag.)
1
File Format
application/pdf
18
pdf
8
Funding Body
American Vineyard Foundation (AVF) Project Number 2021-2479
1
Language
English [eng]
598
License
All rights reserved
267
Attribution 4.0 (CC BY 4.0)
1
Location
Astoria, Oregon, United States, (Populated Place)
1
California, California, United States, (Administrative Boundary)
1
Oregon, Oregon, United States, (Administrative Boundary)
1
Non-Academic Affiliation
Oregon State University. Graduate School
497
Oregon State University. Honors College
9
Oregon State University. Agricultural Experiment Station
7
Oregon State University. Center for Genome Research and Biocomputing
2
Peer Reviewed
No
591
Resource Type
Masters Thesis
410
Dissertation
170
Capstone Project
9
Honors College Thesis
9
Rights Statement
Copyright Not Evaluated
314
In Copyright
284
Subject
Surimi
24
Beer -- Flavor and odor
12
Pacific hake
12
Anthocyanins
10
Fishery processing
10
more
Subjects
»