Dissertations from 2022
Novel Approaches for Preventing Lipid Oxidation in Emulsion-Based Food Systems, Mitchell D. Culler, Food Science
ANALYSIS OF FOOD COLORANTS USING RAMAN SPECTROSCOPY, Haochen Dai, Food Science
BIFIDOBACTERIUM LONGUM SUBSP. INFANTIS UTILIZATION OF HUMAN MILK NITROGEN IS LINKED TO CARBOHYDRATE METABOLISM, Shuqi Li, Food Science
DOUBLE EMULSIONS RELEVANT TO FOOD SYSTEMS: FABRICATION, CHARACTERIZATION, AND APPLICATIONS, Jinning Liu, Food Science
FOOD NANOEMULSIONS ENHANCE BIOAVAILABILITY OF LIPOPHILIC NUTRACEUTICALS, Haiyan Luo, Food Science
DETECTION OF MYCOTOXINS USING SURFACE-ENHANCED RAMAN SPECTROSCOPY, Lourdes B. Martinez Rojas, Food Science
Enhancement in Photoinactivation of Food-borne Pathogenic Bacteria with the Use of Curcumin and Surfactants, Victor Ryu, Food Science
MAPPING SELECTED POLYPHENOLS METABOLISM BY GUT BACTERIA AND THEIR GENES, Ermin Zhao, Food Science
Dissertations from 2021
Interactions between Titanium Dioxide Nanoparticles (NPs) and mucin, . Boimin, Food Science
INFLUENCE OF MOLECULAR EXCHANGE PROCESSES ON THE FATE OF EMULSIFIED LIPID NANOPARTICLES IN OIL-IN-WATER EMULSIONS, Songran Gao, Food Science
Antibiotic Sensitivity Testing of Foodborne Bacteria Using Surface-Enhanced Raman Spectroscopy, Joshua Gukowsky, Food Science
Microbiota-mediated metabolism of curcumin in the gastrointestinal tract and its implications in anti-colitis, Zhengze Li, Food Science
FORMATION, CHARACTERIZATION, AND UTILIZATION OF MULTILAYER NANOEMULSIONS IN FOODS, Jorge L. Muriel Mundo, Food Science
INVESTIGATION ON THE FACTORS IMPACTING THE BIOACCESSIBILITY OF OIL-SOLUBLE VITAMINS: FOOD MATRIX EFFECTS, Yunbing Tan, Food Science
USING CAENORHABDITIS ELEGANS AS THE IN VIVO MODEL TO STUDY FOOD BIOACTIVES AND ENVIRONMENTAL POLLUTANTS, Yiren Yue, Food Science
DIETARY AND ENVIRONMENTAL RISK FACTORS OF COLONIC INFLAMMATION AND COLON CANCER, Jianan Zhang, Food Science
IMPROVEMENT OF SOLUBILITY, STABILITY, AND BIOACCESSIBILITY OF CURCUMIN USING COLLOIDAL DELIVERY SYSTEMS, bingjing zheng, Food Science
GASTROINTESTINAL FATE OF ORGANIC AND INORGANIC NANOPARTICLES IN FOODS, Hualu Zhou, Food Science
Dissertations from 2020
Effects of Tempeh Fermentation on Soy Free and Bound Phenolics: Release, Transformation, and Stimulated Production, Amadeus Driando Ahnan, Food Science
Coffee Bioactives Regulate Lipid Metabolism in Caenorhabditis elegans, Renalison Farias Pereira, Food Science
PROMOTION OF COLON HEALTH BY STRAWBERRY AND CRANBERRY, Yanhui Han, Food Science
Design and Fabrication of Colloidal Delivery Systems to Encapsulate and Protect Curcumin: An Important Hydrophobic Nutraceutical, Mahesh Kharat, Food Science
ANALYSIS OF TITANIUM DIOXIDE NANOPARTICLES IN FOODS USING RAMAN SPECTROSCOPIC TECHNIQUES, Janamkumar Pandya, Food Science
Investigate the Interactions between Silver Nanoparticles and Leafy Vegetables Using Surface Enhanced Raman Spectroscopic Mapping Technique, Zhiyun Zhang, Food Science
Dissertations from 2019
PREDICTION AND CONTROL OF VITAMIN C LOSS IN SPACEFLIGHT FOODS, William Dixon, Food Science
DEVELOPMENT OF FILTER-BASED SERS MAPPING METHODS FOR RAPID IDENTIFICATION AND DETECTION OF BACTERIA, Siyue Gao, Food Science
Determining Kinetic Parameters of Thiamine Degradation in Three NASA Spaceflight Foods in Thermal Processing and Long-Term Storage AND Methods for Analyzing Microstructure and Precipitant Development in Real and Model Wines, Timothy R. Goulette, Food Science
Surface-enhanced Raman Spectroscopic Imaging of Bacteria within Fresh Produce In Situ, Michael Hickey, Food Science
THE CATALYTIC UREASE SUBUNIT UREC IS CRITICAL FOR BIFIDOBACTERIUM LONGUM UREA UTILIZATION, YANG LYU, Food Science
DIETARY OLIGOSACCHARIDES ARE DIFFERENTIALLY METABOLIZED BY COMMENSAL MICROBIOTA WITHIN IN VITRO MODEL SYSTEMS, Ezgi Özcan, Food Science
THE POTENTIAL HEALTH EFFECTS OF BLUEBERRY (VACCINIUM CORYMBOSUM L.), CHE PAN, Food Science
THE BIOACTIVE EFFECTS OF CHICORIC ACID AS A FUNCTIONAL FOOD INGREDIENT, Ye Peng, Food Science
Effects of Ivermectin and Perfluorobutanesulfonic Acid (PFBS) on Lipid Metabolism, Weipeng Qi, Food Science
SILVER MIRROR SUBSTRATE AND ROLLING METHOD FOR IMPROVED SURFACE-ENHANCED RAMAN SPESCTROSCOPIC ANALYSIS IN FOOD, Yanqi Qu, Food Science
STRATEGIES TO INCREASE LIPID OXIDATIVE STABILITY OF A LOW MOISTURE CRACKER SYSTEM, Thanh Vu, Food Science
CYTOCHROME P450 MONOOXYGENASE-MEDIATED LIPID METABOLISM IN OBESITY AND COLON TUMORIGENESIS, Weicang Wang, Food Science
HUMAN MILK NON-PROTEIN NITROGEN METABOLISM BY INFANT ASSOCIATED BIFIDOBACTERIA, Xiaomeng You, Food Science
ENHANCING NUTRACEUTICALS BIOAVAILABILITY BY NANOEMULSION-BASED DELIVERY AND EXCIPIENT SYSTEMS, Ruojie Zhang, Food Science
DEVELOPMENT OF COLLOIDS-BASED FOOD DELIVERY SYSTEMS TO ENHANCE THE BENEFICIAL EFFECTS OF NUTRACEUTICALS FOR HUMAN HEALTH, zipei zhang, Food Science
Dissertations from 2018
Interaction of Titanium Dioxide Nanoparticles (NPs) with Food Components and Mechanistic Studies of Adverse Effects Induced by Titanium Dioxide NPs, Xiaoqiong Cao, Food Science
APPLICATIONS OF DROSOPHILA MELANOGASTER IN FOOD SCIENCE RESEARCH, Phoebe Beverly Chen, Food Science
Combination Regimens Using Dietary Components For The Chemoprevention Of Colorectal Cancer and Inflammation, Christina DiMarco-Crook, Food Science
THE HEAT SHOCK COGNATE 70 PROTEIN (HSC70) IS A NOVEL TARGET FOR NOBILETIN IN COLON CANCER CELLS, Zili Gao, Food Science
INTERACTION BETWEEN DIETARY COMPONENTS AND GUT MICROBIOTA AND ITS IMPLICATION IN BIOACTIVITIES AND METABOLISM IN COLON, Min Gu, Food Science
BIOTRANSFORMATION OF RESVERATROL AND ITS IMPLICATIONS IN BIOLOGICAL ACTIVITIES IN THE COLON, Fang Li, Food Science
A LIVING MODEL FOR OBESITY AND AGING RESEARCH: CAENORHABDITIS ELEGANS, PEIYI SHEN, Food Science
MODULATION OF HEPATIC LIPID METABOLISM BY INSECTICIDES AND FOOD BIOACTIVES, Jason Yang, Food Science
IN SITU AND REAL-TIME MONITORING AND CHARACTERIZATION OF PESTICIDE RESIDUES ON AND IN FRESH PRODUCE USING SERS, Tianxi Yang, Food Science
Dissertations from 2017
UTILIZATION OF NATURAL EMULSIFIERS AND THEIR DERIVATIVES TO FORMULATE EMULSION-BASED DELIVERY SYSTEMS FOR HYDROPHOBIC NUTRACEUTICALS, cansu gumus, Food Science
UNDERSTANDING THE IMPACT OF OXYGEN CONCENTRATION AND ACTIVE PACKAGING ON CONTROLLING LIPID OXIDATION IN OIL-IN-WATER EMULSIONS, David Johnson, Food Science
POTENTIAL ENHANCEMENT OF DIETARY ISOTHIOCYANATES COMBINATION ON BIOLOGICAL ACTIVITIES, Kanyasiri Rakariyatham, Food Science
Lung and Colon Cancer Chemoprevention by Polymethoxyflavones, Mingyue Song, Food Science
IMIDACLOPRID, A NEONICOTINOID INSECTICIDE, IMPAIRS LIPID AND GLUCOSE METABOLISM, Quancai Sun, Food Science
BIOTRANSFORMATION OF POLYMETHOXYFLAVONES AND ITS IMPLICATION ON BIOLOGICAL ACTIVITIES, Minqi Wang, Food Science
EFFECTS OF PERMETHRIN, A PYRETHROID INSECTICIDE, ON GLUCOSE AND LIPID METABOLISM, XIAO XIAO, Food Science
Dissertations from 2016
Bacteriophage: Bioengineered Bacterial Detection and Applications, Samuel D. Alcaine, Food Science
Chemopreventive Effects of Cranberry in Association with the Alteration of Gut Microbiota, xiaokun cai, Food Science
Bacteriophage-Based Colorimetric Detection of Escherichia Coli in Drinking Water, Juhong Chen, Food Science
Functionalized Electrospun Nanofibers for Food Science Applications, Minhui Dai, Food Science
Optimization of the fabrication, stability, and performance of food grade nanoemulsions with low and high energy methods, Jennifer Komaiko, Food Science
Advanced Materials for Rapid Diagnostics in Food, Agriculture and Healthcare, Charmaine K.W. Koo, Food Science
Novel Advancements for Improving Sprout Safety, Kyle S. Landry, Food Science
Label-free and Aptamer-based Surface Enhanced Raman Spectroscopy for Detection of Food Contaminants, Shintaro Pang, Food Science
Synthesis and Applications of Non-migratory Metal Chelating Active Packaging, Maxine J. Roman, Food Science
Development of Bacteriophage Based Detection Technique for Food Safety and Environment Monitoring, Ziyuan Wang, Food Science
Enzyme Stabilization in Hierarchical Biocatalytic Food Packaging and Processing Materials, Dana Erin Wong, Food Science
Chemopreventive Effects of Polymethoxyflavones, Xian Wu, Food Science
Characterizing Colorectal Cancer Cells and Their Interactions with Polymethoxyflavones by Raman Microscopy, Hua Zhang, Food Science
Dissertations from 2015
Layer-by-Layer Antimicrobial N-Halamine Polymer Coatings for Food Contact Materials, Luis J. Bastarrachea Gutierrez, Food Science
Fabrication, Characterization and Biological Fate of Phytochemical Delivery System, Jingjing Chen, Food Science
Pro- and Antioxidant Effects of Phospholipids on Lipid Oxidation in Bulk Oil, Leqi Cui, Food Science
Effects of Conjugated Linoleic Acid (CLA) on Skeletal Muscle Metabolism, YOO KIM, Food Science
Physicochemical And Toxicological Assessment Of Antimicrobial ε-Polylysine-Pectin Complexes, Cynthia L. Lopez Pena, Food Science
Biotransformation of Polymethoxyflavones by Gut Microbiome and Molecular Characterization of Polymethoxyflavones by Surface Enhanced Raman Spectroscopy, Changchu Ma, Food Science
Structural Design Approaches for Creation of Reduced Fat Products, Bicheng Wu, Food Science
THE CHEMOPREVENTIVE EFFECT OF POLYMETHOXYFLAVONES: TARGETING THE COLORECTAL CANCER STEM CELLS, Fei Xu, Food Science
RATIONALIZING NANOEMULSION FORMATION FOR ENCAPSULATION, PROTECTION AND DELIVERY OF BIOACTIVE FOOD COMPONENTS, Ying Yang, Food Science
ROLE OF LIPID-BASED DELIVERY SYSTEMS IN THE BIOLOGICAL FATE OF LIPOPHILIC NUTRACEUTICALS AND INORGANIC NANO-PARTICLES IN THE GASTROINTESTINAL TRACT, Mingfei Yao, Food Science
Dissertations from 2014
Susceptibility of Escherichia Coli O157:h7, Salmonella Enterica Sp., and Listeria Monocytogenes to Antimicrobial Mixed Micelle Delivery Systems, Chanelle N. Adams, Food Science
Understanding Lipid Oxidation in Low-Moisture Food, Leann M. Barden, Food Science
INFLUENCE OF LIPOTEICHOIC ACID ON LISTERIA MONOCYTOGENES BIOFILM FORMATION AND CELLULAR STRESS, Imelda T. Brooks, Food Science
Development of capillary-driven microfludic biosensors for food safety and quality assurance, Fei He, Food Science
IMPACT OF SURFACE ACTIVE MINOR COMPONENTS ON PHYSICOCHEMICAL PROPERTIES OF ASSOCIATION COLLOIDS AND LIPID OXIDATION IN BULK OIL, Ketinun Kittipongpittaya, Food Science
Cancer Chemoprevention by Dietary Compounds Targeting Angiogenesis, Wasamon Nutakul, Food Science
Dissertations from 2013
Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation From Fruit Systems For Health Benefits, Chandrakant Ankolekar, Food Science
Surface Modification of Food Contact Materials for Processing and Packaging Applications, Jeffrey Alan Barish, Food Science
Inhibition of Lung Carcinogenesis by Polymethoxyflavones, Noppawat Charoensinphon, Food Science
Designing Novel Emulsion Performance by Controlled Hetero-Aggregation of Mixed Biopolymer Systems, Yingyi Mao, Food Science
Food-Grade Nanodispersions For Encapsulation, Protection and Delivery Of Bioactive Food Component, Cheng Qian, Food Science
Rationalizing Lipid Nanoemulsion Formation for Utilization In the Food and Beverage Industry, Jiajia Rao, Food Science
Controlling Lipid Oxidation of Food By Non-Migratory Metal-Chelating Active Packaging Films, Fang Tian, Food Science
Dissertations from 2012
Minor Components and Their Roles on Lipid Oxidation in Bulk Oil That Contains Association Colloids, Bingcan Chen, Food Science
Fabrication, Characterization and Utilization of Filled Hydrogel Particles as Food Grade Delivery Systems, Alison M. Matalanis, Food Science
Adsorption column studies to predict the flow of nutrients through heterogenous porous media under equilibrium and isothermal conditions, Vijai B. Pandey, Food Science
Strategies to Improve the Performance of Antioxidants in Oil-in-Water Emulsions, Atikorn Panya, Food Science
Design and fabrication of functional lipid nanoparticles based on control of interfacial properties using biopolymers, Tanushree Tokle
Design and Fabrication of Functional Lipid Nanoparticles Based on Control of Interfacial Properties Using Biopolymers, Tanushree Tokle, Food Science
Dissertations from 2011
Minor components and their roles on lipid oxidation in bulk oil that contains association colloids, Bingcan Chen
Effects of Free Fatty Acids, Mono- and Diacylglycerols on Oxidative Stability of Soybean Oil-In-Water Emulsions, Thaddao Waraho, Food Science