Index Catalog // ScholarsArchive@OSU

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

Foam enhancing properties of hop bitter acids and propylene glycol alginate

Creator:: Kunimune, Takeshi
Abstract:: The following two projects have been carried out to clarify the impact of these foam stabilizers, and to compare their foam stabilizing power to one another as well as the cling ability. The first project investigated the impacts of four commercially available hop- derived foam stabilizers; iso-alpha-acid (Iso), rho(dyhydro)-iso-alpha-acid (Rho),...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: Thomas H. Shellhammer The following two projects have been

Continued exploration of barley genotype contribution to beer flavor and the application of this knowledge to variety development and release

Creator:: Morrissy, Campbell P.
Abstract:: Investigation on barley genotype contribution to beer flavor is a relatively new area of research but has interest from members of the malting barley supply chain. This body of work builds upon previous studies by approaching it from new angles that further supports the malting and brewing industries’ interests around...
Resource Type:: Dissertation
Full Text:: Shellhammer has been a key collaborator in both my research and professional roles and can speak

Surface Characterization of Engineered Biomaterials

Creator:: Faase, Ryan A.
Abstract:: The work presented in this dissertation highlights the various techniques available to characterize the increasingly complex surfaces of engineered biomaterials. The methods used range from the simple measurement of a contact angle with a smartphone to a complex synchrotron technique like near edge x-ray absorption fine structure (NEXAFS) spectroscopy to...
Resource Type:: Dissertation
Full Text:: in COVID-19. Journal of Thrombosis and Thrombolysis 51, 301-307 (2021). 2 Efsing, H. O., Lindblad

Developing Flavorful and Sustainable Barley (Hordeum vulgare L.): Integrating Malting Quality and Barley Contributions to Beer Flavor within the Framework of Facultative Growth Habit

Creator:: Herb, Dustin Walker
Abstract:: This dissertation consists of a general introduction, three manuscripts, and general conclusions. The research integrates research on (1) the effects of barley genetics and production environment on the contribution of barley to beer flavor, (2) the effects of degree of malt modification on barley contributions to beer flavor and (3)...
Resource Type:: Dissertation
Full Text:: and my frequent questions; Dr. Thomas Shellhammer for not recording my mad karaoke skills, and for

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

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
Full Text:: (or HA) when some third hypothesis H is true, the calculation of expected sample sizes for the

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
Full Text:: with nisin (0.05 mg/mL) in PBS or protein-free buffer for 4 h, then rinsed thrice with PBS. The

ScholarsArchive@OSU

Modeling hop kilning with respect to energy consumption and drying kinetics

Foam enhancing properties of hop bitter acids and propylene glycol alginate

Continued exploration of barley genotype contribution to beer flavor and the application of this knowledge to variety development and release

Surface Characterization of Engineered Biomaterials

Developing Flavorful and Sustainable Barley (Hordeum vulgare L.): Integrating Malting Quality and Barley Contributions to Beer Flavor within the Framework of Facultative Growth Habit

Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations

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

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