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Collection: Electronic Theses & Dissertations
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Subject: Antioxidants
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Collection
Electronic Theses & Dissertations
33
Material Type
Theses
33
Language
English
33
Copyright Status
In Copyright
33
Subject
Amines
1
Anthocyanidins
1
Anthocyanins
1
Anti-inflammatory agents
1
Beef
1
Beef--Quality
1
Biosynthesis
1
Blueberries
1
Carcinogens
1
Cereals, Prepared--Packaging
1
Cherry
2
Chickens
1
Coconut oil
1
Color of food
1
Cooking (Beef)
1
Corn oil
1
Cosmetics
1
Cranberries
1
Cytochrome P-450
1
Drying
1
Endothelial cells
1
Enriched foods
1
Enzymes
1
Fish oils
1
Food
2
Food--Analysis
1
Food--Drying--Equipment and supplies
1
Food--Packaging
1
Food--Packaging--Technological innovations
1
Freeze-drying
1
Frozen poultry
1
Fruit juices
1
Frying
1
Grapes
1
Heterocyclic compounds
1
Laminated plastics
1
Lard
1
Lipid membranes
1
Lipids
5
Lipids--Oxidation
1
Lipids--Peroxidation
1
Liquid chromatography
1
Maillard reaction
2
Mass transfer
2
Mastitis
1
Meat--Preservation
2
Michigan
1
Mutagens
2
Nitrites
1
Oils and fats in animal nutrition
1
Oils and fats, Edible
1
Olive oil
1
Oxidation
1
Oxidative stress
1
Packaging
1
Packaging--Design
1
Packaging--Design and construction
1
Packaging--Research
4
Palm oil
1
Pasteurization
1
Peanut oil
1
Phenols
1
Plastic films
1
Plastic films--Permeability
2
Plastics in packaging
4
Plastics in packaging--Research
1
Polyethylene
2
Polylactic acid
1
Pork
2
Poultry
1
Poultry as food
1
Poultry--Preservation
1
Rancidity
1
Rosemary
2
Scheduled tribes in India--Food
2
Sour cherry
2
Spray drying
1
Swine--Feeding and feeds
1
Swine--Physiology
1
Swine--Processing
1
Tea--Physiological effect
1
Technological innovations
1
Turkey industry
1
Turkeys
2
Vitamin A
1
Vitamin C
1
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Factors influencing mutagen formation during frying of ground beef
Chen, Chihoung
Text (1988)
Part of
Electronic Theses & Dissertations
Lipid peroxidation in poultry meat and its subcellular membranes as influenced by dietary oils and antioxidant supplementation
Lin, Charles Fley-Fung
Text (1988)
Part of
Electronic Theses & Dissertations
Influence of antioxidants and package environment on stability of turkey roasts
King, Nancy
Text (1981)
Part of
Electronic Theses & Dissertations
Evaluation of loss of 2-tertiary butyl-4-methoxy phenol (BHA) from high density polyethylene film
Han, Jong Koo
Text (1984)
Part of
Electronic Theses & Dissertations
An investigation of an oxygen scavenger packaging film as an inner package antioxidant device
Ernsberger, Richard Scott
Text (1976)
Part of
Electronic Theses & Dissertations
Effect of hydrolyzed vegetable protein, autolyzed yeast protein and butylated hydroxyanisole on the stability of palm oil in a model system
Ukhun, Mark E.
Text (1978)
Part of
Electronic Theses & Dissertations
Studies with selected antioxidants in vegetable oils
Tranggono
Text (1978)
Part of
Electronic Theses & Dissertations
Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry and grape by-products
Ma, Kar Lim Mitzi
Text (2007)
Part of
Electronic Theses & Dissertations
Antioxidant activity of corn fiber oil
Tuntivanich, Vareemon
Text (2003)
Part of
Electronic Theses & Dissertations
Identification and functional analyses of homogentisate phytyltransferase : a key enzyme involved in tocopherol synthesis in photosynthetic organisms
Collakova, Eva
Text (2003)
Part of
Electronic Theses & Dissertations
Role of digestion, iron and protein on the antioxidant effect of green and black tea in Caco2 cells
Joseph, Shama Vasanthi
Text (2002)
Part of
Electronic Theses & Dissertations
Characterization of the changes in antioxidant enzyme activity profiles in growing swine
Smiricky, Michelle Renee'
Text (1999)
Part of
Electronic Theses & Dissertations
Development of a high performance liquid chromatography procedure for evaluating antioxidant activity
Almy, Erick A.
Text (1997)
Part of
Electronic Theses & Dissertations
Antioxidant and antiinflammatory compounds in tart cherries
Wang, Haibo
Text (1998)
Part of
Electronic Theses & Dissertations
Mass transfer of [alpha]-tocopherol (Vitamin E) from a multilayer laminate structure and its influence on product stability
Lin, Ju-Fen
Text (1996)
Part of
Electronic Theses & Dissertations
Mass transfer of 3,5-di-tertiary-butyl-4-hydroxytoluene (BHT) from a multi-layer lamination
Bailey, Lynne Anne
Text (1995)
Part of
Electronic Theses & Dissertations
Mechanism of heterocyclic amine formation in fried ground beef : the role of oxidized lipid and the Maillard reaction
Faulkner, Jessalin
Text (1994)
Part of
Electronic Theses & Dissertations
The influence of natural antioxidants administered during feeding or processing on the oxidative quality of cured pork
Su, Wei-Chia
Text (1993)
Part of
Electronic Theses & Dissertations
Antioxidant properties of oleoresin rosemary in restructured pork steaks and the relation between sodium tripolyphosphate and oleoresin rosemary in a meat fiber model system
Liu, Hsing-Feng
Text (1991)
Part of
Electronic Theses & Dissertations
Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants
Salih, Abdulwahab Mehdi
Text (1986)
Part of
Electronic Theses & Dissertations
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