Index Catalog // ScholarsArchive@OSU

Harvest maturity of Cascade and Willamette hops

Creator:: Sharp, Daniel C.
Abstract:: Hops (Humulus lupulus L.) are primarily used to provide specific characteristics to beer, such as bitterness, aroma, flavor, and microbial stability. The chemical composition of hops, relative to how they are used during the brewing process, dictates the expression of these characteristics. Of the raw ingredients that go into making...
Resource Type:: Masters Thesis
Full Text:: Chemistry group; Sarah Bisonnette, John Henning, Shaun Townsend, and Dave Gent for letting me learn the

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:: , insightful, and collaborative group. I want to thank Dr. Shaun Townsend for offering up so much of his time

The genetics of winterhardiness in barley : perspectives from genome-wide association mapping

Creator:: von Zitzewitz, Jarislav
Abstract:: Fall-planted barley makes the best use of available precipitation in the Pacific Northwest of the United States. This growth habit is also suitable to many other areas of the world. A prerequisite for production in most of these areas is tolerance of low temperature during the vegetative growth stages. Fall-planted...
Resource Type:: Dissertation
Full Text:: , Dr. Jennifer Kling, Dr. Shaun Townsend and Dr. James Thompson. My sincere appreciation is

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:: He, Juan
Abstract:: Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...
Resource Type:: Masters Thesis
Full Text:: sincere thanks to Dr. Lisbeth Goddik, Dr. Robert McGorrin and Dr. Shaun Townsend for serving as my

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Creator:: Hauser, Dean G.
Abstract:: The popularity of hop-forward American craft beers has had a profound impact on the use of hops as an ingredient; where hops were once thought of as the “spice” of beer, they may now be considered the primary driver of flavor in beer styles such as American India Pale Ales....
Resource Type:: Masters Thesis
Full Text:: , Andrew Ross, and Shaun Townsend, thank you for having the patience, and hopefully the time, to read

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

Creator:: Lafontaine, Scott R.
Abstract:: Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
Resource Type:: Dissertation
Full Text:: Remcho, Dr. Elizabeth Tomasino, and Dr. Shaun Townsend thank you for your wisdom, your time, and your

Quantitative and molecular genetics of larval susceptibility to Vibrio tubiashii in Pacific oysters (Crassostrea gigas)

Creator:: Chen, Chao
Abstract:: Vibriosis caused by the bacterial pathogen Vibrio tubiashii is one of several factors contributing to mass larval mortalities of the Pacific oyster (Crassostrea gigas) in Pacific Northwest shellfish hatcheries in recent years. Genetically improved strains of the Pacific oyster resistant to V. tubiashii would be highly desirable. This study investigates...
Resource Type:: Dissertation
Full Text:: Townsend, who have given me advice and help in various ways. I would like to extend my appreciation to

Investigating the Genetic Control of Fusarium Root Rot Resistance in Snap Beans

Creator:: Huster, Abigail R.
Abstract:: Root rot diseases are a major constraint to bean (Phaseolus vulgaris L.) production around the world. Both snap beans and dry beans are affected. Root rot diseases can be caused by a variety of pathogens; however, Fusarium solani is a common causal agent. Fusarium root rot is a primary yield...
Resource Type:: Masters Thesis
Full Text:: of approximately 5 cm. The plots were 3.0 m (10 ft.) long, planted in a single row at a density of

DNA markers and characterization of novel sources of eastern filbert blight resistance in European hazelnut (Corylus avellana L.)

Creator:: Peterschmidt, Brooke C.
Abstract:: European hazelnut is a significant crop in the Pacific Northwest, and the US ranks 4th internationally for hazelnut production. Production in the Pacific Northwest is threatened, however, by the disease eastern filbert blight (EFB) caused by the fungus Anisogramma anomala (Peck) E. Müller. To meet the challenges faced by the...
Resource Type:: Masters Thesis
Full Text:: Bassil, Dr. Shaun Townsend, and Dr. Thomas Wolpert, who have been so gracious in offering their support

Investigating Hop Enzymes

Creator:: Kirkpatrick, Kaylyn R.
Abstract:: According to conventional wisdom, hops are treated in the brewery as biologically inactive ingredients, added to wort or beer primarily as a flavoring agent. In the past, hops were used in relatively small quantities, with the majority of hop additions made to boiling wort. Converse to traditional hopping practices, modern...
Resource Type:: Masters Thesis
Full Text:: thesis committee members Andrew Ross, Michael Penner, and Shaun Townsend: thank you all for taking the

ScholarsArchive@OSU

Harvest maturity of Cascade and Willamette hops

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

The genetics of winterhardiness in barley : perspectives from genome-wide association mapping

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

Quantitative and molecular genetics of larval susceptibility to Vibrio tubiashii in Pacific oysters (Crassostrea gigas)

Investigating the Genetic Control of Fusarium Root Rot Resistance in Snap Beans

DNA markers and characterization of novel sources of eastern filbert blight resistance in European hazelnut (Corylus avellana L.)

Investigating Hop Enzymes

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