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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