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Food science. arama terimini sil

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Konu: Food science.

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Rutgers The State University of New Jersey, School of Graduate Studies. Food Science. degree granting institution.

(4)

Illinois Institute of Technology. Food Safety and Nutrition. degree granting institution.

(3)

North Carolina Agricultural and Technical State University. Food and Nutritional Sciences. degree granting institution.

(2)

Purdue University. Food Science. degree granting institution.

(2)

Alghuraybi, Salma Fahad, author.

(1)

Alhasawi, Fatemah M., author.

(1)

Alrayyes, Waleed, author.

(1)

Cartwright, Zachary Michael, author.

(1)

Chen, Ruixi, author.

(1)

Clemson University. Agricultural, Forest, & Environmental Sciences. degree granting institution.

(1)

Cornell University. Food Science & Technology. degree granting institution.

(1)

Cornell University. Food Science and Technology. degree granting institution.

(1)

Delaware State University. Agriculture. degree granting institution.

(1)

Dellogono, Michael, author.

(1)

Diatta, Aminata, author.

(1)

Eyong, Cassandra Tambongnchong, author.

(1)

Jin, Jue, author.

(1)

Kansas State University. Food Science Program. degree granting institution.

(1)

Lakshmi Narasimhan, Shruthi, author.

(1)

Maman, Razakou, author.

(1)

Masiello, Stephanie Noelle, author.

(1)

Mississippi State University. Food Science, Nutrition, and Health Promotion. degree granting institution.

(1)

Munoz, Nydia, author.

(1)

Natarajan, Vidya, author.

(1)

North Carolina State University. degree granting institution.

(1)

Preedy, Victor R. editor.

(1)

Rice, Julie Christine, author.

(1)

Rupert, Christopher Lee, author.

(1)

South Dakota State University. Dairy Science. degree granting institution.

(1)

SpringerLink (Online service)

(1)

Tennessee State University. Biological Sciences. degree granting institution.

(1)

University of Massachusetts Lowell. degree granting institution.

(1)

Unruh, Daniel Alan, author.

(1)

Wang, Tzu-Min, author.

(1)

Ward, Danielle Marcelle G., author.

(1)

Washington State University. Biological and Agricultural Engineering. degree granting institution.

(1)

Washington State University. Food Science. degree granting institution.

(1)

Watson, Ronald Ross. editor.

(1)

Weller, Daniel L., author. (orcid)0000-0001-7259-6331

(1)

West, Alyssa M., author.

(1)

Wu, Yuwei, author.

(1)

Zhao, Anqi, author.

(1)

Zibadi, Sherma. editor.

(1)

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Biomedical engineering.

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Clinical Nutrition.

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Entrepreneurship.

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Health Promotion and Disease Prevention.

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Medicine & Public Health.

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Personal health and hygiene.

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Control of Cross-Contamination During Retail Handling and Supplier Control of Cantaloupe için kapak resmi

Control of Cross-Contamination During Retail Handling and Supplier Control of Cantaloupe

1.

Control of Cross-Contamination During Retail Handling and Supplier Control of Cantaloupe

by

Rupert, Christopher Lee, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:11018238

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Control of Cross-Contamination During Retail Handling and Supplier Control of Cantaloupe / Rupert

Characterization and Control of Psychrotolerant Bacterial Spoilage Organisms Associated with Pasteurized Fluid Milk için kapak resmi

Characterization and Control of Psychrotolerant Bacterial Spoilage Organisms Associated with Pasteurized Fluid Milk

2.

Characterization and Control of Psychrotolerant Bacterial Spoilage Organisms Associated with Pasteurized Fluid Milk

by

Masiello, Stephanie Noelle, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10815423

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Characterization and Control of Psychrotolerant Bacterial Spoilage Organisms Associated with

Characterization, Vectors and Control of the Wine Spoilage Yeast, Brettanomyces bruxellensis için kapak resmi

Characterization, Vectors and Control of the Wine Spoilage Yeast, Brettanomyces bruxellensis

3.

Characterization, Vectors and Control of the Wine Spoilage Yeast, Brettanomyces bruxellensis

by

Cartwright, Zachary Michael, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10787750

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Characterization, Vectors and Control of the Wine Spoilage Yeast, Brettanomyces bruxellensis /

Pathogens, Precipitation, Poop and Produce: The Ecology and Control of Foodborne Pathogens in Produce Preharvest Environments için kapak resmi

Pathogens, Precipitation, Poop and Produce: The Ecology and Control of Foodborne Pathogens in Produce Preharvest Environments

4.

Pathogens, Precipitation, Poop and Produce: The Ecology and Control of Foodborne Pathogens in Produce Preharvest Environments

by

Weller, Daniel L., author. (orcid)0000-0001-7259-6331

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10744109

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Pathogens, Precipitation, Poop and Produce: The Ecology and Control of Foodborne Pathogens in

Transfer Mechanism and Transcriptomic Profiling of Salmonella in Fresh-cut Fruits için kapak resmi

Transfer Mechanism and Transcriptomic Profiling of Salmonella in Fresh-cut Fruits

5.

Transfer Mechanism and Transcriptomic Profiling of Salmonella in Fresh-cut Fruits

by

Chen, Ruixi, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10808456

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cantaloupe in comparison with 0.1% BPW (control group). Our results demonstrated fresh cutting as a practical

The Effects of Natural Preservatives on the Sensory Properties and Shelf Life of Channel Catfish Ictalurus punctatus için kapak resmi

The Effects of Natural Preservatives on the Sensory Properties and Shelf Life of Channel Catfish Ictalurus punctatus

6.

The Effects of Natural Preservatives on the Sensory Properties and Shelf Life of Channel Catfish Ictalurus punctatus

by

Eyong, Cassandra Tambongnchong, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10811043

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compared to the control. The acceptable bacteria threshold value was defined as106 Log CFU/g. The sensory

Treatment of Ultra Low UV Transmittance Fluids: Fundamentals and Applications için kapak resmi

Treatment of Ultra Low UV Transmittance Fluids: Fundamentals and Applications

7.

Treatment of Ultra Low UV Transmittance Fluids: Fundamentals and Applications

by

Ward, Danielle Marcelle G., author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10785208

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) were exposed to control and treated extract of samples. EC, ST, and LM were reduced by more than

Influence of Food Matrix Physico-Chemical Properties on the Biophysics of Digestion and In Situ Luminal Viscosity için kapak resmi

Influence of Food Matrix Physico-Chemical Properties on the Biophysics of Digestion and In Situ Luminal Viscosity

8.

Influence of Food Matrix Physico-Chemical Properties on the Biophysics of Digestion and In Situ Luminal Viscosity

by

Alhasawi, Fatemah M., author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10901992

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Designing foods by modifying their form is becoming a plausible strategy to control how foods

Application of Ice Nucleation Proteins to Improve Process Efficiency of Freezing Technologies with Altered Ice Morphology için kapak resmi

Application of Ice Nucleation Proteins to Improve Process Efficiency of Freezing Technologies with Altered Ice Morphology

9.

Application of Ice Nucleation Proteins to Improve Process Efficiency of Freezing Technologies with Altered Ice Morphology

by

Jin, Jue, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10902020

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control samples. These results suggested great potential for applying INPs to develop an energy

Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures için kapak resmi

Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures

10.

Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures

by

Munoz, Nydia, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10687624

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regarded as an adequate barrier to control the growth of pathogens in cook-chill food products, additional

Impacts of Grape Seed Flour Inclusion on the Quality and Oxidative Stability of Sugar Cookies için kapak resmi

Impacts of Grape Seed Flour Inclusion on the Quality and Oxidative Stability of Sugar Cookies

11.

Impacts of Grape Seed Flour Inclusion on the Quality and Oxidative Stability of Sugar Cookies

by

Maman, Razakou, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10743641

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containing GSF were much higher than those of control and increased with GSF content. In addition, smaller

Effects of X-ray Irradiation on Quality and Shelf Life of Seafood Products için kapak resmi

Effects of X-ray Irradiation on Quality and Shelf Life of Seafood Products

12.

Effects of X-ray Irradiation on Quality and Shelf Life of Seafood Products

by

Wu, Yuwei, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10789471

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kGy X-ray, in comparison with the control, for up to 10 days, respectively, during storage at 5°C.

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