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Theses from 2010

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Cooking times and temperatures for safe consumption of Louisiana blue crabs (Callinectes sapidus), Nicole Watson Hazard

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Application of Anti-H Monoclonal Antibodies to Develop Rapid Immunoassay for Vibrio vulnificus, Ravirajsinh Jadeja

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Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts, Jianing Pu

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The model system C. elegans demonstrates the health benefits of legumes and the potential benefits of legume consumption, Carla Michele Sandlin

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Effect of Resistant Starch on Microbial Content of the Intestinal Tract, Reshani Nisansala Senevirathne

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Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic and air-blast freezing, Srijanani Sundararajan

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Effects of emulsion coatings on the internal quality and shelf life of eggs, Damir Dennis Torrico

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Development and Sensory Characteristics of Salt Substitute Containing Bitterness-Masking Agents, Pamarin Waimaleongora-Ek

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Optimized extraction of soluble defatted rice bran fiber and its application for microencapsulation of fish oil, Yuting Wan

Theses from 2009

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Determination of minimum safe cooking temperatures for shrimp to destroy foodborne pathogens, Sailaja Chintagari

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Comparisons of physicochemical properties of watermelon juice treated with pulsed electric fields and thermal pasteurization, Lauren Nicole Cook

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Production and application of antibodies produced against the flagella and hemolysin of Vibrio parahaemolyticus, Shreya Datta

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Altering sweet potato starch functionality by amino acids and pH treatments, Jonathan Futch

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Evaluation of Pectin Methylesterase and Lactobacillus spp. Isolated from Tabasco Peppers (Capsicum frutescens L.), Sonja Tanee Jones

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Modification of rice starch properties by addition of amino acids at various pH levels, Rosaly Vallejo Manaois

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Effects of plant maturity and bacterial inoculum level on the surface contamination and internalization of Escherichia coli O157:H7 in growing spinach, Shuaihua Pu

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Isoflavone Distribution in Soy Seed and Antioxidant Activity of Defatted Soy Flour Extract, Xiaohua Yue

Dissertations from 2008

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Wax extraction and characterization from full-fat and defatted rice bran, Junghong Kim

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Enzymatic Production and Biological Activities of Cellobio-oligosaccharides from Lignocellulose, Misook Kim

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Development and Quality Evaluation of Pre- and Post-Workout Sport Beverages, Maria Christine Pfister

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Evaluation of aflatoxin-related products from ozonated corn, Alfredo Domingo Prudente, Jr.

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Examination of blueberry anthocyanins in prevention of age-related macular degeneration through retinal pigment epithelial cell culture study, Naomi Marie Sundalius

Dissertations from 2007

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Investigation on the Antioxidant Capabilities of Spice Extracts in Inhibition of Long Chain Polyunsaturated Fatty Acids Oxidation and Cholesterol, Sandeep D. Bhale

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Drivers of Liking and Effects of Corn Hybrics on Quality of Corn Tortilla, Jose Andres Herrera Corredor

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Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application, Armen Khachatryan

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Effects of amino acids on the properties of white-fleshed and orange-fleshed Beauregard sweet potato starch, Stephanie Helen Lockwood

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Detection of Vibrio vulnificus by direct colony immunoblot, Reshani Nisansala Senevirathne

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Cold adaption behaviors of Vibrio vulnificus and Vibio parahaemolyticus in oysters, Chiung-Ta Wu

Theses from 2006

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Strain to strain differences in the growth, survival and adaptation of Vibrio vulnificus and Vibrio parahaemolyticus in broth, Veronica Elaine Burnham

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Application of ozonated water technology for improving quality and safety of peeled shrimp meat, Amrish Suresh Chawla

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Inhibition of Hormone Dependent and Independent Breast Cancer Cells by Oyster(Crassostrea virginica) Ceramide, Madhavi Chintalapati

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Antimicrobial activity of CPC and ASC against foodborne pathogens and the physiological effect on fresh-cut cantaloupe cubes at refrigerator temperatures, Allison Marie Dumas

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Quality characterization of cholesterol-free mayonnaise-type spreads containing rice bran oil, Karen Melissa Garcia

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Phenolic compounds and antioxidant activity of oat bran by various extraction methods, Darryl Lourey Holliday

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Determination of antioxidant capacity in corn germ, wheat germ and wheat bran using solvent and Microwave-Assisted Solvent Extraction, David Swenson Oufnac

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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

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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

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Depolymerization and decolorization of chitosan by ozone treatment, Seung-wook Seo

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Sensory characteristics of salt substitute containing L-arginine, Pamarin Waimaleongora-Ek

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Evaluation on antioxidant activities of the soybean oils and gums, Xianglong Yuan

Dissertations from 2005

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Antimicrobial effects of copper and brass ions on the growth of Listeria monocytogenes at different temperatures, pH and nutrients, Aisha Abushelaibi

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Effects of ozonation and addition of amino acids on properties of rice starches, Hee-Joung An

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In vitro and in vivo anti-angiogenic activities of milk sphingolipids, Rishipal Rastrapal Bansode

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Control of Vibrio vulnificus and Vibrio parahaemolyticus in oysters, Ligia Virginia Antonia da Silva

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Purification of lysozyme from shell liquor of eastern oysters (Crassostrea virginica) and its use in antimicrobial films to preserve smoked fish, Shreya Datta

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Ozone degradation of off-flavors in catfish, Tameka LaShon Dew

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Antimicrobial effect of cetylpyridinium chloride against Listeria monocytogenes growth on the surface of raw and cooked shrimp, Tracie Michelle Dupard

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Physicochemical properties of pepper mash fermented in wood and plastic, Foong Ming Koh

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Oxidation of sugarcane bagasse using a combination of hypochlorite and peroxide, Yong-Jae Lee

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Development and characterization of antimicrobial edible films from crawfish chitosan, Kandasamy Nadarajah

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Development, evaluation and characterization of protein-isoflavone enriched soymilk, Janette Ethel-Pessi Saidu

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Food safety and sanitation issues in day care centers, Elizabeth Katherine Smith

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Development of non-dairy frozen dessert containing soy protein and coconut milk, Luciana Soler

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Vinegar fermentation, San Chiang Tan

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Evaluation of Lutein and Protein in Ozone Treated Corn, Yu Wang

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Cholesterol oxidation in roasted salmon fish with different cooking oils, Ting Zhang

Dissertations from 2004

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The control, survival, and growth of Listeria monocytogenes on food products, Richelle Lynn Beverly

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Consumer sensory characteristics of butter cake made from wheat and rice flours, Ashley Elizabeth Bond

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Fecal steroid excretion of rats fed rice bran oil and oryzanol, Zhaoli Dai

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A new broad spectrum disinfectant suitable for the food industry, Giovanna Aita DeQueiroz

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Physicochemical and functional properties of crawfish chitosan as affected by different processing protocols, Sun-Ok Fernandez-Kim

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Quality evaluation of cheddar cheese containing Gamma-Oryzanol, Miguel Ángel Gutiérrez

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Isolation of Aflatoxin-Free Lutein from Aflatoxin-Contaminated Corn, Evdokia Menelaou

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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

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Potential functionality and digestibility of oryzanol as determined using in vitro cell culture models, Chih-chun Jean Huang

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Random Centroid Optimization of lutein-enriched oil in water emulsion at acidic pH, Armen Khachatryan

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Sensory characteristics of flavored milk candies, Noemi Raquel Pavon

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Consumer perception and application of edible coatings on fresh-cut fruits and vegetables, Sirisha Sonti

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Resistant rice starch development, Siow Ying Tan

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Purification and antioxidant activities of soybean isoflavones, Qiju Wu

Theses from 2002

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Permeability of rice cystatin across Caco-2 cells, Tania Serigado Antunes

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Treatment of organic and inorganic pollutants in municipal wastewater by agricultural by-product based granular activated carbons (GAC), Rishipal Rastrapal Bansode

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A potential nutraceutical from Leuconostoc mesenteroides B-742 (ATCC 13146); production and properties, Chang-Ho Chung

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Hazard Analysis Critical Control Point (HACCP), microbial safety, and shelf life of smoked blue catfish (Ictalurus furcatus), Ligia Virginia Antonia da Silva

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Rum aroma descriptive analysis, Sabina Maza Gomez

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Development of low-fat sugar-free orange sherbet containing soy protein, Jonathan Aaron Walker

Theses/Dissertations from 2001

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Effects of Lipids, Amino Acids, and Beta-Cyclodextrin on Gelatinization, Pasting, and Retrogradation Properties of Rice Starch., Xiaoming Liang

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Physicochemical, Functional and Spectroscopic Analysis of Crawfish Chitin and Chitosan as Affected by Process Modification., Sandeep Kumar Rout

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Production, Process Design and Quality Characterization of Catfish Visceral Oil., Subramaniam Sathivel

Theses/Dissertations from 2000

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The Effect of Storage on Consumer Preference, Sugar Content, and Starch Content of Spiced Low-Fat Sweet Potato Flavored Yogurt., Mohammad Abdulrahman Al-fayez

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Comparative Efficacy and Quality Characterizatin of Mayhaw (Crataegus Opaca) Juice Extraction., Alfred Francois Trappey II

Theses/Dissertations from 1999

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Risk Management of Aflatoxin Through Mutagenic Potential Modification and Toxin Formation by Intrinsic Components in Food., Syed Shahid Ali

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In Vivo and in Vitro Stimulation of Murine Splenocytes With Brevetoxin-2 Immunogenic Conjugates for the Preparation of Monoclonal Antibodies Against Ciguatoxin-Related Compounds., Sonia Edith Guzman perez

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Increased Nutritional Value and Oxidative Stability of Restructured Beef Roasts With Purified Extracts From Rice Bran., Joo-shin Kim

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Isolation of Antimutagenic Compounds in Corn and Cottonseed., Henry Njapau

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Production of L-(+) Lactic Acid From Blackstrap Molasses by Lactobacillus Casei Subspecies Rhamnosus ATCC 11443., Narumol Thongwai

Theses/Dissertations from 1998

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Evaluation of Chemical Treatments and Intrinsic Factors That Affect the Mutagenic Potential of Aflatoxin B1-Contaminated Corn., Armando Burgos-hernandez

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Characterization and Utilization of Flavors From Undersized Crawfish., Feng Chen

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Influence of Diet and Genetic Strain on Desirable Flavors in Farm-Raised Catfish., Carol Ann Kelly

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Aflatoxin B(1) and Fumonisin B(1) Co-Contamination: Interactive Effects, Possible Mechanisms of Toxicity, and Decontamination Procedures., Rebeca Lopez-garcia

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The Role of Alginate Lyase in Pseudomonas Syringae Pathovar Phaseolicola., Charlie Mark Ott

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Rapid Assessment of the Bacteriological Quality of Milk by the Use of Adenosine Triphosphate Bioluminescence., Pushpa John Samkutty

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Purification and Antioxidant Properties of Rice Bran (Gamma)-Oryzanol Components., Zhimin Xu

Theses/Dissertations from 1997

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Reduction and Management of Risks Associated With Aflatoxin and Fumonisin Contamination in Corn., Socrates Trujillo

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The Production of Glucooligosaccharides by Leuconostoc Mesenteroides ATCC 13146 and Lipomyces Starkeyi ATCC 74054., Sun Kyun Yoo

Theses/Dissertations from 1996

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A Physiological Study of Common Carpetgrass (Axonopus Affinis) Subjected to Cultural and Environmental Stress., Edward Wayne Bush

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Reduction and Management of Vibrio Vulnificus in Gulf Coast Oyster (Crassostrea Virginica)., Yu-pin Chen

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Chemical Effects on Microbial and Sensory Qualities of Catfish in Planktonic and Dynamic Systems., Michael Adrain Land

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Immobilization of P. Digitatum and Bioconversion of Limonene to Alpha-Terpineol., Qiang Tan

Theses/Dissertations from 1995

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Changes of Amylases and Carbohydrates in Sweetpotatoes During Storage and Their Effects on Viscosity of Sweetpotato Puree., Xiangyong Liu