Index Catalog // ScholarsArchive@OSU

Flavor characterization of selected acidulants in model and food systems

Creator:: Hartwig, Pam A.
Abstract:: Acidulants can contribute considerably to the flavor of food. However, limited research on differences in acid flavor exists. While numerous researchers have studied acids, most have focused on sourness exclusively. Acids have been shown previously to differ in non-sour components, such as bitterness and astringency. A series of experiments were...
Resource Type:: Masters Thesis
Full Text:: ., 1986; Straub, 1992). Rubico & McDaniel (1993) profiled the flavor of 8 organic, 3 organic blends and

Atlantic Puffin (Fratercula arctica) Foraging Ecology During Marine Heatwave Conditions

Creator:: Kennerley, William L.
Abstract:: Marine heatwaves (“MHWs”) are discrete periods of anomalously warm ocean conditions that can lead to shifts in the distribution and abundance of marine organisms. Low-trophic level, pelagic forage species are frequently among those affected by MHWs, often resulting in considerable impacts upon their predators. In the North Atlantic Ocean, Atlantic...
Resource Type:: Masters Thesis
Full Text:: my life in the best possible way. Thanks so much to Don Lyons, Steve Kress, Paula Shannon, Sue

Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness

Creator:: Cowden, John D.
Abstract:: Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the effect of acids on sensory characteristics of foods is critical. Of the many topics dealing with acidulants, sourness is a topic where considerable research has...
Resource Type:: Masters Thesis
Full Text:: Jessica Paulson and Shannon Holyoke who did a lot of work behind the scenes. Additionally I owe great

High-throughput Sequencing to Characterize the Microbial Diversity and Functional Properties of Cheese

Creator:: Choi, Jungmin
Abstract:: Cheese is a fermented dairy product that is made from animal milk and is considered to be healthy food due to its available nutrients and potential probiotic characteristics. Since the microbes in the cheese matrix directly contribute to the quality and physicochemical properties of cheese, it is important to understand...
Resource Type:: Masters Thesis
Full Text:: the Chao1 and Shannon indexes (Figure 1.3). The Chao1 (Figure 1.3A and 1.3B) indicates the microbial

A New Record of Planktic Foraminifera Community Response to Marine Heatwaves in the Northeast Pacific

Creator:: M. Kelsey Lane
Abstract:: Marine heat waves are forecasted to increase in frequency and intensity under future climate scenarios, but little is known about the impact of these events on the one of the most commonly used proxies of ocean temperature - foraminiferal assemblages. This research explores the planktic foraminifera community along the Newport...
Resource Type:: Masters Thesis

Bioinformatics applied to freshwater cyanobacterial blooms and cyanophage

Creator:: Schwartz, Andrew D.
Abstract:: Freshwater cyanobacterial blooms are a nuisance and health threat in the Pacific Northwest. The accepted methods of characterizing these blooms by microscopic cell counts cannot differentiate between toxic and non-toxic strains of the cyanobacterium Microcystis. Also, there is limited understanding of freshwater cyanophage that may control bloom dynamics. In order...
Resource Type:: Masters Thesis
Full Text:: , E., N. Escoffier, C. Straub, M. Sabart, C. Quiblier and J. Humbert (2008). "Spatiotemporal changes

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Creator:: Goldberg, Naomi
Abstract:: Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can...
Resource Type:: Masters Thesis
Full Text:: Rubico (1993) and Straub (1989) in acid solutions. Both studies reported that stronger acid solutions

Evaluating Oregon's beach sites and assessing twenty-six coastal beach areas for recreational water quality standards

Creator:: Benedict, Rae T.
Abstract:: With congressional passage of the BEACH Act in October of 2000, Coastal and Great Lakes states were mandated to assess coastal recreation waters for the application of ambient water quality standards. This research encompasses two components involved in applying the BEACH Act statues to Oregon. The first component was to...
Resource Type:: Masters Thesis

Integrated Evaluation of Drinking Water Purification: A Mixed-Method Laboratory and Field Assessment of a Biomass-Powered Water Treatment Technology

Creator:: Burleson, Grace Ellen
Abstract:: The global water crisis is defined as one of the major threats facing humankind over the next decade with over 1 in 10 people lacking access to clean drinking water worldwide. An estimated 1.2 million people pasteurize their drinking water by using boiling as an indicator. Pasteurization is the process...
Resource Type:: Masters Thesis
Full Text:: technology adoption (Straub 2009). Because social research of new technologies can be expensive, is less

The Role of Emerging Pathogens in Amphibian Population Declines : Experimental Evidence

Creator:: Hambalek, Natalie M.
Abstract:: Rapid rates of biodiversity loss have supported the notion that Earth is experiencing a sixth major extinction event. The causes of worldwide biodiversity loss are multifaceted and context dependent. One of the most prominent groups experiencing population declines and extinctions are amphibians. Several pathogens and their associated diseases are especially...
Resource Type:: Masters Thesis
Full Text:: : Brianna Gil, Adam Karmally, Aurora Tivey, Shannon Hennessey, Danielle Marias, Cara Keegan, and

ScholarsArchive@OSU

Flavor characterization of selected acidulants in model and food systems

Atlantic Puffin (Fratercula arctica) Foraging Ecology During Marine Heatwave Conditions

Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness

High-throughput Sequencing to Characterize the Microbial Diversity and Functional Properties of Cheese

A New Record of Planktic Foraminifera Community Response to Marine Heatwaves in the Northeast Pacific

Bioinformatics applied to freshwater cyanobacterial blooms and cyanophage

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Evaluating Oregon's beach sites and assessing twenty-six coastal beach areas for recreational water quality standards

Integrated Evaluation of Drinking Water Purification: A Mixed-Method Laboratory and Field Assessment of a Biomass-Powered Water Treatment Technology

The Role of Emerging Pathogens in Amphibian Population Declines : Experimental Evidence

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