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Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Creator:: Fels, Shawn
Abstract:: Variation in cheese quality due to geographic location is important to cheese producers, consumers, and retailers on a global level. Understanding the impacts of geographic location of cheese plants may be useful to businesses for marketing, cost reduction, and quality improvement. Many aspects of variation due to geography have been...
Resource Type:: Capstone Project
Full Text:: Controls are Employed Shawn Fels 3/12/2013 Variation in cheese quality due to geographic location is

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

Creator:: Fang, Yu
Abstract:: It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
Resource Type:: Dissertation
Full Text:: professor, Dr. Michael Qian for guidance and giving fully support on my research; thank Dr. Mina McDaniel

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

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Creator:: Turk, Farzaneh
Abstract:: Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined. The effects of several cationic species, temperature, pH, and acetic acid on the activity of cucumber PME was investigated. The efficacy of blanching, infiltration with CaCl₂ or acetic acid, and fermentation with 0 and 40 mM CaCl₂ on inhibition of cucumber...
Resource Type:: Masters Thesis
Full Text:: my appreciation to Drs. Walter D. Loomis, Michael H. Penner, and Shawn A. Mehlenbacher for serving

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Creator:: Kaur, Jasvinder
Abstract:: Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...
Resource Type:: Dissertation
Full Text:: approved: ^ Michael T. Morrissey Anserine and camosine are water-soluble dipeptides that have

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: . Christopher Biermann, Floyd Body felt, Mark Daeschel, Shawn Mehlenbacher, and,^lichael Penner for serving as

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

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:: : ________________________________________________________________________ Michael T. Morrissey Hazelnuts are commonly consumed raw and are valued for their numerous

Investigations of gluten proteins from functional and historical perspective

Creator:: Zhang, Ying
Abstract:: Wheat (Triticum aestivum) is one of the world’s major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated...
Resource Type:: Masters Thesis
Full Text:: biomolecules. I would like to thank Drs. Teepakorn Kongraksawech, Michael Penner, and Joseph McGuire for

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Creator:: Chigo Hernandez, Mildred Melina
Abstract:: When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...
Resource Type:: Masters Thesis
Full Text:: academically and professionally. I’m also thankful to my committee Dr. Michael Qian and Dr. Juyun Lim for

The Impact of Malolactic Fermentation Conducted by Oenococcus oeni on Brettanomyces bruxellensis Growth and Volatile Phenol Production

Creator:: Lauderdale, Adam D.
Abstract:: Wine is particularly vulnerable to infection by Brettanomyces bruxellensis during or shortly after malolactic fermentation (MLF). While different methods and techniques enable winemakers to prevent wine spoilage due to this organism, no single intervention is universally sufficient. Moreover application of sulfur dioxide, the most commonly used of these methods, is...
Resource Type:: Masters Thesis
Full Text:: wanted out of my time at OSU, to Drs. Michael Penner and Chris Curtin whose ears have been graciously

Impact of Butterfat Content and Composition on the Quality of Laminated Pastries

Creator:: Ramirez, Sebastian
Abstract:: Butter has long been the premium choice for producing pastries such as Danish and croissants. Its inclusion has consistently delivered characteristically light and airy crumbs with beautifully flaky crust. Once considered a delicacy, pastries have now become innocuous in our everyday lives. Once requiring a skillful hand to sculpt and...
Resource Type:: Masters Thesis
Full Text:: Desert Milk (Burley, ID). Thank you Shawn Burton and Jordan Oakes and your crew for teaching me how to

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Creator:: Alessandri, María P.
Abstract:: Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
Resource Type:: Masters Thesis
Full Text:: and Shawn ONeil at the CGRB, and their help with bioinformatical analysis. To Khaled Almabruk for

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Creator:: DuBois, Aubrey E.
Abstract:: The growth of Brettanomyces bruxellensis is a major cause of wine spoilage due tothe production of the volatile phenols 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG), derivatives of p-coumaric acid and ferulic acid. During the winemaking process,some microorganisms can impact the concentration of the 4-EP precursors pcoumaricand coutaric acid (tartaric acid-esterified p-coumaric...
Resource Type:: Masters Thesis
Full Text:: acknowledge the Northwest Center for Small Fruits Research for funding my work as well as Dr. Michael Qian

ScholarsArchive@OSU

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

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

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Composition of Pinot noir Wines Produced from Different Crop Levels

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

Investigations of gluten proteins from functional and historical perspective

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

The Impact of Malolactic Fermentation Conducted by Oenococcus oeni on Brettanomyces bruxellensis Growth and Volatile Phenol Production

Impact of Butterfat Content and Composition on the Quality of Laminated Pastries

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

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