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Theses from 2018

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Development and Application of A SERS Needle for One-step Multi-phase Analysis, Haoxin Chen, Food Science

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Adding Increased Value to Strawberry Puree by Adding Xylo-oligosaccharides to Improve Health, Haochen Dai, Food Science

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Reactive Carbonyl Compounds: Their Control and Consequences in Foods, Michael Freund, Food Science

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Optimization of Peracetic Acid as an Antimicrobial Agent in Postharvest Processing Wash Water, Tiah Ghostlaw, Food Science

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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

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Use of alamarBlue as an Indicator of Microbial Growth in Turbid Solutions for Antimicrobial Evaluation, Precious Henshaw, Food Science

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Designing Antimicrobial Polymer Coating to Inhibit Pathogenic and Spoilage Microorganisms, Anne Yu-Ting Hung, Food Science

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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

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Extractable And Non-Extractable Polyphenols From Mango, Yuchao Ma, Food Science

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Caenorhabditis Elegans Model To Study Antimicrobial Treatment On E. coli O157:H7, Parita Patel, Food Science

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Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type, Gautam Samdani, Food Science

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Utilization of Modified Lecithin to Control Lipid Oxidation in Bulk Oils, Anuj Shanbhag, Food Science

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Biological Effects and Action Mechanisms of Dietary Compounds, Elvira Sukamtoh, Food Science

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Understanding the Thermal Stability and Environmental Sensitivity of Phycocyanin using Spectroscopic and Modelling Tools, Cally Toong, Food Science

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Development of Methodology for Rapid Bacterial Detection in Complex Matrices Using SERS, Madeline Tucker, Food Science

Theses from 2016

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Influence of Hierarchical Interfacial Assembly on Lipase Stability and Performance in Deep Eutectic Solvent, Stephanie M. Andler, Food Science

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Chemical Stability of Curcumin: Structure and Activity Relationship (SAR) Study, Zheyuan Du, Food Science

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Development of Filter-Based Surface Enhanced Raman Spectroscopic Assays for Rapid Detection of Chemical and Biological Contaminants in Water, Siyue Gao, Food Science

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Deltamethrin, a Pyrethroid Insecticide, Potentiates Lipid Accumulation in 3T3-L1 Adipocytes, Tsung-Hsiu Hsieh, Food Science

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Distribution of Enterotoxigenic Clostridium perfringens Spores in U.S. Retail Spices, Chi-An Lee, Food Science

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Influence of Inoculum Preparation upon Sensitivity of Common Food Borne Pathogens to Emulsion Based Antimicrobials, Dillon SD Murray, Food Science

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Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods, Samantha Vieira, Food Science

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Enzymatic Digestion Improved Bacteria Separation from Leafy Green Vegetables, Danhui Wang, Food Science

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Echerichia coli Biofilm Formation in Musca domestica Crops, Lufan Wang, Food Science

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Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery, Timothy W. Yeung, Food Science

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INVESTIGATE THE INTERACTIONS BETWEEN SILVER NANOPARTICLES AND SPINACH LEAF BY SURFACE ENHANCED RAMAN SPECTROSCOPIC MAPPING, Zhiyun Zhang, Food Science

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Curcumin and Its Oxidative Degradation Products: Their Comparative Effects on Inflammation, Julia Zhu, Food Science