Index Catalog // ScholarsArchive@OSU

Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations

Creator:: Humbert, Riley
Abstract:: Recently, there has been an expansion of large-scale studies looking at strain variation of Brettanomyces. These studies have found variation between strains in terms of utilization of maltose and production of volatile phenols. While there is research going into this subject, there is a gap in knowledge regarding the differences...
Resource Type:: Honors College Thesis
Full Text:: _____________________________________________________________________ Thomas Shellhammer, Committee Member, representing Food Science and Technology

Modeling hop kilning with respect to energy consumption and drying kinetics

Creator:: Thomas, Matthew W.
Abstract:: Currently, little work has been performed studying energy consumption in hop kilning. This thesis explores drying with an alternative drying schedule that extends the initially elevated drying temperature currently used by growers and examines its impact on drying time and energy use. Extending the time of the initially elevated drying...
Resource Type:: Masters Thesis
Full Text:: questions I wanted answers to. I thank Dr. Tom Shellhammer and his graduate students (particularly Lindsey

Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel

Creator:: Sereni, Anthony
Abstract:: Mouthfeel is one of the most important quality parameters of Chardonnay wines. Malolactic fermentation (MLF) is an important process in wine production, and influential to wine mouthfeel, with the reduction in acidity being particularly important for cool climate wines that generally have higher acidity such as Chardonnay. MLF is typically...
Resource Type:: Masters Thesis
Full Text:: University, and Dr. Thomas Shellhammer and Dr. Andrew Hunt for serving on my committee with Dr. Tomasino

An Evaluation of Design and Inference in Special Topics of Group Sequential Procedures

Creator:: Skalland, Timothy Michael
Abstract:: Randomized trials are the gold standard for the clinical assessment of a new treatment compared to a placebo or standard of care. Often in clinical trials, patients are accrued sequentially rather than all at once. Thus, the data from such a trial becomes available sequentially to the researcher. Monitoring and...
Resource Type:: Dissertation

Retronasal Odor Enhancement by Salty and Umami Tastes

Creator:: Linscott, Tyler D.
Abstract:: The sensations of taste and smell are integral to our perception of food. Because the olfactory and gustatory systems are physiologically separate, scientists were once uncertain of whether information from these two systems interacted at the perceptual level. Recent studies suggest that taste and smell do indeed interact. Two interaction...
Resource Type:: Masters Thesis
Full Text:: support. The author would also like to thank his thesis committee members, Dr. Thomas Shellhammer, Dr

Retention of protein repulsive character and antimicrobial activity of PEO brush layers following nisin entrapment

Creator:: Auxier, Julie A.
Abstract:: Nisin, an amphiphilic, antimicrobial peptide, has been shown to integrate into the hydrophobic inner region of poly(ethylene oxide) (PEO) brush layers; however, the presence of integrated nisin may compromise the protein repulsive character of the PEO layer. In particular, the introduction of fibrinogen to nisin-loaded brush layers has been observed...
Resource Type:: Masters Thesis

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis
Full Text:: Science and Technology, Dr. Lisbeth Goddik, Dr. Thomas Shellhammer and Dr. Manoj Pastey, members of my

Potential Additive-Manufacturing of Ablative Thermal Protection Systems

Creator:: Hazell, Kenya K.
Abstract:: Electrodeposition is a versatile polymer deposition technique to create nano-microscale materials using an electrical field generated from a charged droplet of solution and a grounded collector. Electrospinning or electrospraying can occur during electrodeposition, leading to the creation of nanofibers or bead-like materials depending on the process parameters. Photopolymerization of the...
Resource Type:: Dissertation

Spherical Au Nanoparticle Interaction with Lipid Monolayers Probed with Sum Frequency Generation Spectroscopy

Creator:: Faase, Ryan A.
Abstract:: Nanoparticles have become more prevalent from their use in sunscreen to antimicrobial agents in socks. In light of these applications, gaining a fundamental understanding of how NPs interact with humans is crucial for their future. Specifically, how cells interact with NPs and what factors drive the modes of cellular uptake....
Resource Type:: Masters Thesis
Full Text:: . Tom Shellhammer for their acceptance in sitting on my committee. I appreciate the time you all have

Development of new analytical methods for aroma analysis and investigation of impact of native yeasts on wine aroma

Creator:: Zhou, Qin
Abstract:: Three analytical methods for determination of aroma compounds in alcoholic beverages were developed and validated. These methods are sensitive and reliable that can be applied to analyze volatile phenols, stale aldehydes as well as some highly volatile aromas in alcoholic beverages. In the first study, an ethylene glycol (EG) polydimethylsiloxane...
Resource Type:: Dissertation
Full Text:: Osborne, Dr. Tom Shellhammer, Dr. Vince Remcho and Dr. Donald Jump for serving as my committee members

ScholarsArchive@OSU

Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations

Modeling hop kilning with respect to energy consumption and drying kinetics

Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel

An Evaluation of Design and Inference in Special Topics of Group Sequential Procedures

Retronasal Odor Enhancement by Salty and Umami Tastes

Retention of protein repulsive character and antimicrobial activity of PEO brush layers following nisin entrapment

Flavor development of cheddar cheese under different manufacturing practices

Potential Additive-Manufacturing of Ablative Thermal Protection Systems

Spherical Au Nanoparticle Interaction with Lipid Monolayers Probed with Sum Frequency Generation Spectroscopy

Development of new analytical methods for aroma analysis and investigation of impact of native yeasts on wine aroma

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