Theses from 2024
Evaluation of Antioxidant Strategies in Low-Moisture Foods, Vinatee Patil, Food Science
Theses from 2023
Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha, Gil Cohen, Food Science
Nutrient Density, Added Sugar, and Fiber Contents of Commercially Available Fruit Snacks in the United States from 2017 to 2022, Hao Fu, Food Science
IMPACT OF FERMENTED AND NON-FERMENTED PLANT-BASED FOODS SUPPLEMENTATION ON GUT MICROBIOTA AND METABOLITES IN C57BL/6J MICE, Priya Darshan Gandhi, Food Science
EVALUATING THE POTENTIAL OF OZONE MICROBUBBLES FOR INACTIVATION OF TULANE VIRUS, A HUMAN NOROVIRUS SURROGATE, bozhong guan, Food Science
Impact of Animal Protein and Plant Protein on the Gut Microbiota and Metabolites of C57BL/6J Mice, Levina Soetyono, Food Science
Fat Lowering Effects of Piperine in Caenorhabditis elegans, Zhoutai Teng, Food Science
Optimization of Optical Properties of Plant-Based Foods, Donpon Wannasin, Food Science
Theses from 2022
Foaming Properties of Dilute Pea Protein Solutions, Jiani Bao, Food Science
Analysis of Plant and Animal Proteins Using Raman Spectroscopy, Noopur Bapardekar, Food Science
Detection of Benzoyl Peroxide in Flour Using Raman Spectroscopy, Yu Ho, Food Science
Analysis of Inorganic Arsenic In Food Using X-Ray Fluorescence (XRF) Spectroscopy, Helen Lin, Food Science
Theses from 2021
Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt, Princy Agnihotri, Food Science
Antioxidant Synergism Between α-Tocopherol And a High Phosphatidylserine Modified Lecithin, Harshika Arora, Food Science
Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia Management, Allison N. Cox, Food Science
Bioactive Extracts of the Brown Seaweed Laminaria Japonica to Improve Gut Health, Yifan Gao, Food Science
Fat Lowering Effects of Fisetin in Caenorhabditis elegans, Nikolas J. Rodriguez, Food Science
Theses from 2020
Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice, Xijing Chen, Food Science
DEVELOPMENT OF HEADSPACE ANALYSIS OF LIVING AND POSTHARVEST FRESH PRODUCE USING SURFACE-ENHANCED RAMAN SPECTROSCOPY (SERS), Xinyi Du, Food Science
UTILIZATION OF EMULSION CHEMISTRIES FOR DELIVERY AND ANTIVIRAL APPLICATION OF CARVACROL, Hao-yuan Hsu, Food Science
Effect of Jackfruit-Derived Extract Consumption on Colitis-Associated Colon Tumorigenesis in Mice, Jingwen Lin, Food Science
The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein, Kai Kai Ma, Food Science
Effects of Berberine on Development in Caenorhabditis elegans, Zhuojia Qian, Food Science
Dietary Oligosaccharides Modulate Bifidobacterial Production of the Neurotransmitter Gamma-Aminobutyric Acid, Michelle Rozycki, Food Science
ANTI-INFLAMMATORY EFFECT OF RED SEAWEED EXTRACTS, Yingying Yang, Food Science
Green Coffee Bean Extract Reduces Fat Accumulation in Drosophila melanogaster, Lynnea Young, Food Science
Theses from 2019
Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli, Nicholas Berus, Food Science
Optical Meets Mechanical: Use of Luminescence Spectroscopy To Assess Ageing in Biodegradable Films, Louis Colaruotolo, Food Science
The Efficacy of ATP Monitoring Devices at Measuring Organic Matter on Postharvest Surfaces, Kristin Lane, Food Science
Application of Flow Cytometry as Novel Technology in Studying Lipid Oxidation in Oil-in-Water Emulsions, Peilong Li, Food Science
Deltamethrin Induces Endoplasmic Reticulum Stress and Increases Proteotoxicity in Caenorhabditis Elegans, Yuejia Xu, Food Science
Effect of frying oil consumption on colon tumorigenesis in mice, Ran Yang, Food Science
Click Chemistry Approach to Analyze Curcumin-Protein Interactions in vitro and in vivo, Jingyi Zhou, Food Science
Theses from 2018
Development and Application of A SERS Needle for One-step Multi-phase Analysis, Haoxin Chen, Food Science
Adding Increased Value to Strawberry Puree by Adding Xylo-oligosaccharides to Improve Health, Haochen Dai, Food Science
Reactive Carbonyl Compounds: Their Control and Consequences in Foods, Michael Freund, Food Science
Optimization of Peracetic Acid as an Antimicrobial Agent in Postharvest Processing Wash Water, Tiah Ghostlaw, Food Science
Effects of Solid Fat Content, Synthetic Antioxidants and Headspace Oxygen Reduction on the Rates of Oxidation in Surface and Total Lipids of Crackers, Collin Alexander Hayes, Food Science
Use of alamarBlue as an Indicator of Microbial Growth in Turbid Solutions for Antimicrobial Evaluation, Precious Henshaw, Food Science
Designing Antimicrobial Polymer Coating to Inhibit Pathogenic and Spoilage Microorganisms, Anne Yu-Ting Hung, Food Science
Screening of Commercially Available Chlorine Based Sanitizers and their Efficacy in Reducing Microbial Load Levels of E. coli O157:H7 at High and Low Organic Load Environments, Paola Martinez-Ramos, Food Science
Extractable And Non-Extractable Polyphenols From Mango, Yuchao Ma, Food Science
Caenorhabditis Elegans Model To Study Antimicrobial Treatment On E. coli O157:H7, Parita Patel, Food Science
Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type, Gautam Samdani, Food Science
Utilization of Modified Lecithin to Control Lipid Oxidation in Bulk Oils, Anuj Shanbhag, Food Science
Biological Effects and Action Mechanisms of Dietary Compounds, Elvira Sukamtoh, Food Science
Understanding the Thermal Stability and Environmental Sensitivity of Phycocyanin using Spectroscopic and Modelling Tools, Cally Toong, Food Science
Development of Methodology for Rapid Bacterial Detection in Complex Matrices Using SERS, Madeline Tucker, Food Science
Theses from 2017
Investigating Natural and Induced Biofilm Dispersion in Listeria monocytogenes, Brett Boulden, Food Science
Influence of Biomimetic Chelating Packaging on Natural Antimicrobial Efficacy, Paul Castrale, Food Science
Extractable and Non-Extractable Polyphenols from Apples: Potential Anti-inflammatory Agents, MaKenzi Gennette, Food Science
Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis Elegans, Jinning Liu, Food Science
SODIUM REDUCTION IN TURKEY BREAST MEAT BY USING SODIUM ANION SPECIES, Janamkumar Pandya, Food Science
Development of a SERS Sandwich Assay Platform for Rapid Detection of Bacteria, Brooke Pearson, Food Science
Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion, Victor Ryu, Food Science
Methylglyoxal Influences Development of Caenorhabditis Elegans via Heterochronic Pathway, Jiaying Wang, Food Science
Investigating the Utilization of Mushrooms in Beef-Based Products for Improved Health, Kristin Wong, Food Science
Theses from 2016
Influence of Hierarchical Interfacial Assembly on Lipase Stability and Performance in Deep Eutectic Solvent, Stephanie M. Andler, Food Science
Chemical Stability of Curcumin: Structure and Activity Relationship (SAR) Study, Zheyuan Du, Food Science
Development of Filter-Based Surface Enhanced Raman Spectroscopic Assays for Rapid Detection of Chemical and Biological Contaminants in Water, Siyue Gao, Food Science
Deltamethrin, a Pyrethroid Insecticide, Potentiates Lipid Accumulation in 3T3-L1 Adipocytes, Tsung-Hsiu Hsieh, Food Science
Distribution of Enterotoxigenic Clostridium perfringens Spores in U.S. Retail Spices, Chi-An Lee, Food Science
Influence of Inoculum Preparation upon Sensitivity of Common Food Borne Pathogens to Emulsion Based Antimicrobials, Dillon SD Murray, Food Science
Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods, Samantha Vieira, Food Science
Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications, Rebecca M. Walker, Food Science
Enzymatic Digestion Improved Bacteria Separation from Leafy Green Vegetables, Danhui Wang, Food Science
Echerichia coli Biofilm Formation in Musca domestica Crops, Lufan Wang, Food Science
Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery, Timothy W. Yeung, Food Science
INVESTIGATE THE INTERACTIONS BETWEEN SILVER NANOPARTICLES AND SPINACH LEAF BY SURFACE ENHANCED RAMAN SPECTROSCOPIC MAPPING, Zhiyun Zhang, Food Science
Curcumin and Its Oxidative Degradation Products: Their Comparative Effects on Inflammation, Julia Zhu, Food Science
Theses from 2015
Development of Nanoemulsion-based Delivery Systems for Evaluation of Triglycerides Bioactivity in Caernohabditis Elegans, Jose D. Colmenares, Food Science
Spray Fabrication of Layer-by-Layer Antimicrobial N-Halamine Coatings, Anna Denis-Rohr, Food Science
Eneterotoxigenic Bacillus cereus and Bacillus thuringiensis Spores in U.S. retail Spices, Upasana Hariram, Food Science
Application of Bacteriophage Cocktail in Leafy Green Wash Water to Control Salmonella Enterica, Andrea W. Lo, Food Science
Theses from 2014
Modification of Gold Nanoparticles for SERS Application in Emulsion and Lipid Systems, Michael J. Driver, Food Science
Influence of Physical States (Crystalized Versus Solubilized) of Bioactive Components And Oil Composition on Bioaccessibility And Bioavailability, Ziyuan Xia, Food Science
Theses from 2013
Combinational Effects of Polymethoxyflavones and Atorvastatin in Inhibiting Human Breast Cancer Cells, Longfang Li, Food Science
Use of Β-Cyclodextrin and Activated Carbon for Quantification of Salmonella Enterica Ser. Enteritidis from Ground Beef by Conventional Pcr, Nathan J. Opet, Food Science
Improvement of Functional Bioactivity in Pear:Blackberry Synergies with Lactic Acid Fermentation for Type 2 Diabetes and Hypertension Management, Nicholas W. Pucel, Food Science
Theses from 2012
Synergistic Approach for Designing and Enhancing Bioactive Ingredients from Apple and Blueberry for the Management of Early Stages of Type 2 Diabetes, Widya Agustinah, Food Science
Development of a Novel Lateral-Flow Assay to Detect Yeast Nucleic Acid Sequences, Catherine E. Fill, Food Science
Purification and Characterization of Novel Nucleases from a Thermophilic Fungus, Kyle S. Landry, Food Science
The Effect Of Curcumin (Curcuma Longa) On Biofilm Formation And Surface Proteins Of Listeria Monocytogenes, Songsirin Ruengvisesh, Food Science
Accessing The Bioavailability Of Phytochemicals In Caco-2 Cell Model And Developing A Sensitive Method For The Detection And Quantification Of These Compounds, Hana Shatara Sobers, Food Science
Evaluation of Blackberry Cultivars and Blackberry-Pear Synergies for Potential Management of Type Ii Diabetes and Hypertension, Stephen D. Warner, Food Science
Theses from 2011
Antagonism of Serratia plymuthica against Gram negative food-borne pathogens (Escherichia coli O157:h7 and Salmonella Enteritidis), Ejovwoke F. Ememu, Food Science
The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle, Aditya S. Gokhale, Food Science
A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (rcci) in Massachusetts, U.S.A., Elsina E. Hagan, Food Science
Transfer of Listeria Monocytogenes from Stainless Steel and High Density Polethylyene to Cold Smoked Salmon and Listeria Monocytogenes Biofilm Cohesive Energy Investigation, Fujia Zhang, Food Science
Theses from 2010
Encapsulation of Curcumin in O/w Nanoemulsions and Its Bioaccessibility After In Vitro Digestion, Kashif Ahmed, Food Science
The Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression, Janice Y. Wong, Food Science
Theses from 2009
Levels, Enterotoxigenicity, Growth and Physical Characterisitcs of B. Cereus From U.S Retail Rice, Chandrakant R. Ankolekar, Food Science
Theses from 2008
Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods, Jean Alamed, Food Science
The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron, Nilesh B. Karava, Food Science
Food Colloids As Carrier Systems For Antimicrobials, Sarisa Suriyarak, Food Science
Theses from 2007
Colloidal Particles as Antimicrobial Carrier Systems, Dustin W. Carnahan, Food Science
Influence of Preparation and Processing on Cranberry Gel Properties, Maureen A. Pease, Food Science
The Effects of Dietary Calcium and Conjugated Linoleic Acid on Bone Health, Michael Terk, Food Science