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Subject: Food--Analysis
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Electronic Theses & Dissertations
15
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Theses
15
Language
English
15
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15
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Amelanchier
1
Amino acids
1
Anthocyanins
2
Antioxidants
1
Aromatic compounds
1
Chemical detectors
1
Color of food
1
Cranberries
1
Dough
1
Elaeagnus umbellata
1
Enriched foods
2
Environmental archaeology
1
Enzyme-linked immunosorbent assay
1
Food
1
Food adulteration and inspection
1
Food--Composition
2
Food--Odor
1
Fructose
1
Fruit juices
1
Functional foods
1
Glucose
1
Lipids--Oxidation
1
Maillard reaction
1
Meat--Preservation
1
Mercury
1
Milk--Quality--Testing
1
Onions
1
Packaging--Quality control
1
Pasteurization
1
Pesticide residues in food--Analysis
1
Phytochemicals
1
Phytoliths
1
Plant bioactive compounds
1
Plants--Analysis
1
Research
1
Rosaceae
1
Sausages
1
Sugar--Analysis
1
Taphonomy
1
Technological innovations
1
United States
1
Vitamin B6
1
Vitamin C
1
Vitamins--Analysis
1
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Physical Review
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Proposed self-instructional unit for teaching concepts of heat application to red meats
Smith, Sandra Lynn
Text (1970)
Part of
Electronic Theses & Dissertations
The caloric and protein values of some commonly eaten food mixtures as determined by direct analysis
Weiser, Virginia Ruth
Text (1949)
Part of
Electronic Theses & Dissertations
Mercury levels in some selected foods and evaluation of assay techniques
Gomez, Manel Indrani
Text (1972)
Part of
Electronic Theses & Dissertations
Chromatographic separation and fluorometric determination of pyridoxal, pyridoxamine and pyridoxine in food system
Chin, Yen-Ping
Text (1975)
Part of
Electronic Theses & Dissertations
The efficiency of the dye binding technique for the determination of the protein content of sausage emulsions
Seperich, George Joseph
Text (1972)
Part of
Electronic Theses & Dissertations
A study of the sugar-amine reaction through model systems
Nafisi-Movaghar, Karim
Text (1980)
Part of
Electronic Theses & Dissertations
An analysis and interpretation of thermodynamic properties of foods as determined from moisture sorption data
Elvanides, Serafim Nicolaous, 1936-
Text (1972)
Part of
Electronic Theses & Dissertations
Physicochemical and sensory properties of autumnberry and application in bread
Tanojo, Aileen Diana
Text (2009)
Part of
Electronic Theses & Dissertations
Scanning electron microscopy of flour-water doughs treated with oxidizing and reducing agents
Evans, Leah Gail
Text (1976)
Part of
Electronic Theses & Dissertations
Mitigating anthocyanins and color degradation in pasteurized cranberry juice fortified with vitamin C
Roidoung, Sunisa
Text (2016)
Part of
Electronic Theses & Dissertations
Verification of a monoclonal antibody-based elisa for monitoring lipid oxidation in chicken myofibrils
Ross, Carolyn Felicity, 1972-
Text (2001)
Part of
Electronic Theses & Dissertations
Bioactive constitiuents, i.e. [constituents] in Amelanchier fruits
Adhikari, Devi Prasad
Text (2004)
Part of
Electronic Theses & Dissertations
Enzymatic development of volatile components in onions
Belo, Panfilo Sazon, 1941-
Text (1972)
Part of
Electronic Theses & Dissertations
Evaluation of light-oxidized off-flavors in reduced fat milk and cheddar cheese using sensory evaluation and the electronic nose
Chung, Hsin-Yen
Text (2004)
Part of
Electronic Theses & Dissertations
Assessing carbonized archaeological cooking residues : evaluation of maize phytolith taphonomy and density through experimental residue analysis
Raviele, Maria E.
Text (2010)
Part of
Electronic Theses & Dissertations
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