Theses from 2012
Vacuum Tumbling for the Incorporation of Phosphates in Gulf Shrimp., Matthew Daryl Cael
Effect of surfactants on the pretreatment of sugarcane bagasse with dilute ammonia, Shuo Cao
Inhibition of adipocyte differentiation in 3T3-L1 cell line by quercetin or isorhamnetin, Diana Gabriela Carvajal-Aldaz
Consumer and processor methods to control Salmonella and Listeria in shrimp, Genevieve Anne Edwards
Identification of algal strains by PCR amplification and evaluation of their fatty acid profiles for biodiesel production, Reynaldo Moreno
The use of ionic liquid for the pretreatment of energy cane bagasse, Zenghui Qiu
Theses from 2011
Production and processing of a functional yogurt fortified with microencapsulated omega-3 and vitamin E, Jose Daniel Estrada Andino
Sensory Discrimination Testing with Children, Karen Melissa Garcia
In vitro inhibitory activity of black seed oil and potassium chloride against the biomarkers of triple negative breast cancer, Tamaratina Jombai
Inhibitory activity of ginger oil against breast cancer cells, Namrata Karki
Production of spray-dried honey powder and its application in bread, Ahalya Kosal Ram
Spray drying technology for the production and processing of microencapsulated omega-3 fish oil with egg powder, Kevin Estuardo Mis Solval
Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils, Fathima Waheeda Mohideen
Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon, Yen-Ping Tan
Utilizing Near-infrared Spectroscopy to Detect Sodium Tripolyphosphate in Treated Penaeus aztecus and setiferus Shrimp, Alisa Marlene Todd
Purification of Fish Oils and Production of Protein Powders with EPA and DHA Enriched Fish Oils, Huaixia Yin
Theses from 2010
Cooking times and temperatures for safe consumption of Louisiana blue crabs (Callinectes sapidus), Nicole Watson Hazard
Application of Anti-H Monoclonal Antibodies to Develop Rapid Immunoassay for Vibrio vulnificus, Ravirajsinh Jadeja
The model system C. elegans demonstrates the health benefits of legumes and the potential benefits of legume consumption, Carla Michele Sandlin
Effect of Resistant Starch on Microbial Content of the Intestinal Tract, Reshani Nisansala Senevirathne
Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic and air-blast freezing, Srijanani Sundararajan
Effects of emulsion coatings on the internal quality and shelf life of eggs, Damir Dennis Torrico
Development and Sensory Characteristics of Salt Substitute Containing Bitterness-Masking Agents, Pamarin Waimaleongora-Ek
Theses from 2009
Determination of minimum safe cooking temperatures for shrimp to destroy foodborne pathogens, Sailaja Chintagari
Comparisons of physicochemical properties of watermelon juice treated with pulsed electric fields and thermal pasteurization, Lauren Nicole Cook
Production and application of antibodies produced against the flagella and hemolysin of Vibrio parahaemolyticus, Shreya Datta
Altering sweet potato starch functionality by amino acids and pH treatments, Jonathan Futch
Evaluation of Pectin Methylesterase and Lactobacillus spp. Isolated from Tabasco Peppers (Capsicum frutescens L.), Sonja Tanee Jones
Modification of rice starch properties by addition of amino acids at various pH levels, Rosaly Vallejo Manaois
Isoflavone Distribution in Soy Seed and Antioxidant Activity of Defatted Soy Flour Extract, Xiaohua Yue
Dissertations from 2008
Wax extraction and characterization from full-fat and defatted rice bran, Junghong Kim
Enzymatic Production and Biological Activities of Cellobio-oligosaccharides from Lignocellulose, Misook Kim
Development and Quality Evaluation of Pre- and Post-Workout Sport Beverages, Maria Christine Pfister
Evaluation of aflatoxin-related products from ozonated corn, Alfredo Domingo Prudente, Jr.
Examination of blueberry anthocyanins in prevention of age-related macular degeneration through retinal pigment epithelial cell culture study, Naomi Marie Sundalius
Dissertations from 2007
Investigation on the Antioxidant Capabilities of Spice Extracts in Inhibition of Long Chain Polyunsaturated Fatty Acids Oxidation and Cholesterol, Sandeep D. Bhale
Drivers of Liking and Effects of Corn Hybrics on Quality of Corn Tortilla, Jose Andres Herrera Corredor
Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application, Armen Khachatryan
Effects of amino acids on the properties of white-fleshed and orange-fleshed Beauregard sweet potato starch, Stephanie Helen Lockwood
Detection of Vibrio vulnificus by direct colony immunoblot, Reshani Nisansala Senevirathne
Cold adaption behaviors of Vibrio vulnificus and Vibio parahaemolyticus in oysters, Chiung-Ta Wu
Theses from 2006
Strain to strain differences in the growth, survival and adaptation of Vibrio vulnificus and Vibrio parahaemolyticus in broth, Veronica Elaine Burnham
Application of ozonated water technology for improving quality and safety of peeled shrimp meat, Amrish Suresh Chawla
Inhibition of Hormone Dependent and Independent Breast Cancer Cells by Oyster(Crassostrea virginica) Ceramide, Madhavi Chintalapati
Antimicrobial activity of CPC and ASC against foodborne pathogens and the physiological effect on fresh-cut cantaloupe cubes at refrigerator temperatures, Allison Marie Dumas
Quality characterization of cholesterol-free mayonnaise-type spreads containing rice bran oil, Karen Melissa Garcia
Phenolic compounds and antioxidant activity of oat bran by various extraction methods, Darryl Lourey Holliday
Determination of antioxidant capacity in corn germ, wheat germ and wheat bran using solvent and Microwave-Assisted Solvent Extraction, David Swenson Oufnac
Detection and survival of Escherichia coli O157:H7 in cattle water troughs and the effects of cetylpyridinium chloride against Escherichia coli O157:H7 biofilms on the surface of stainless steel, Sajida Begum Plauche
Control of Listeria species and other bacteria in crawfish and crab processing facilities, utilizing copper drains, coatings and concrete, containing copper ions, Artem S. Rogovskyy
Depolymerization and decolorization of chitosan by ozone treatment, Seung-wook Seo
Sensory characteristics of salt substitute containing L-arginine, Pamarin Waimaleongora-Ek
Evaluation on antioxidant activities of the soybean oils and gums, Xianglong Yuan
Dissertations from 2005
Antimicrobial effects of copper and brass ions on the growth of Listeria monocytogenes at different temperatures, pH and nutrients, Aisha Abushelaibi
Effects of ozonation and addition of amino acids on properties of rice starches, Hee-Joung An
In vitro and in vivo anti-angiogenic activities of milk sphingolipids, Rishipal Rastrapal Bansode
Control of Vibrio vulnificus and Vibrio parahaemolyticus in oysters, Ligia Virginia Antonia da Silva
Ozone degradation of off-flavors in catfish, Tameka LaShon Dew
Antimicrobial effect of cetylpyridinium chloride against Listeria monocytogenes growth on the surface of raw and cooked shrimp, Tracie Michelle Dupard
Physicochemical properties of pepper mash fermented in wood and plastic, Foong Ming Koh
Oxidation of sugarcane bagasse using a combination of hypochlorite and peroxide, Yong-Jae Lee
Development and characterization of antimicrobial edible films from crawfish chitosan, Kandasamy Nadarajah
Development, evaluation and characterization of protein-isoflavone enriched soymilk, Janette Ethel-Pessi Saidu
Food safety and sanitation issues in day care centers, Elizabeth Katherine Smith
Development of non-dairy frozen dessert containing soy protein and coconut milk, Luciana Soler
Vinegar fermentation, San Chiang Tan
Evaluation of Lutein and Protein in Ozone Treated Corn, Yu Wang
Cholesterol oxidation in roasted salmon fish with different cooking oils, Ting Zhang
Dissertations from 2004
The control, survival, and growth of Listeria monocytogenes on food products, Richelle Lynn Beverly
Consumer sensory characteristics of butter cake made from wheat and rice flours, Ashley Elizabeth Bond
Fecal steroid excretion of rats fed rice bran oil and oryzanol, Zhaoli Dai
A new broad spectrum disinfectant suitable for the food industry, Giovanna Aita DeQueiroz
Physicochemical and functional properties of crawfish chitosan as affected by different processing protocols, Sun-Ok Fernandez-Kim
Quality evaluation of cheddar cheese containing Gamma-Oryzanol, Miguel Ángel Gutiérrez
Isolation of Aflatoxin-Free Lutein from Aflatoxin-Contaminated Corn, Evdokia Menelaou
Development of chicken polyclonal and mouse monoclonal-based enyzyme immunoassays for the detection of β-cyclocitral in catfish pond water, Cate Nakaweesa Munene
Dissertations from 2003
Potential functionality and digestibility of oryzanol as determined using in vitro cell culture models, Chih-chun Jean Huang
Random Centroid Optimization of lutein-enriched oil in water emulsion at acidic pH, Armen Khachatryan
Sensory characteristics of flavored milk candies, Noemi Raquel Pavon
Consumer perception and application of edible coatings on fresh-cut fruits and vegetables, Sirisha Sonti
Resistant rice starch development, Siow Ying Tan
Purification and antioxidant activities of soybean isoflavones, Qiju Wu
Theses from 2002
Permeability of rice cystatin across Caco-2 cells, Tania Serigado Antunes
Treatment of organic and inorganic pollutants in municipal wastewater by agricultural by-product based granular activated carbons (GAC), Rishipal Rastrapal Bansode
A potential nutraceutical from Leuconostoc mesenteroides B-742 (ATCC 13146); production and properties, Chang-Ho Chung
Hazard Analysis Critical Control Point (HACCP), microbial safety, and shelf life of smoked blue catfish (Ictalurus furcatus), Ligia Virginia Antonia da Silva
Rum aroma descriptive analysis, Sabina Maza Gomez
Development of low-fat sugar-free orange sherbet containing soy protein, Jonathan Aaron Walker
Theses/Dissertations from 2001
Effects of Lipids, Amino Acids, and Beta-Cyclodextrin on Gelatinization, Pasting, and Retrogradation Properties of Rice Starch., Xiaoming Liang
Physicochemical, Functional and Spectroscopic Analysis of Crawfish Chitin and Chitosan as Affected by Process Modification., Sandeep Kumar Rout
Production, Process Design and Quality Characterization of Catfish Visceral Oil., Subramaniam Sathivel