Food science.
Overview
| Works: | 445 works in 14 publications in 14 languages | |
|---|---|---|
Titles
Evaluation of common and novel sanitizers against spoilage yeasts found in wine environments.
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Functional and nutritional properties of whole wheat flour as affected by organic/no-till cropping systems and physical/enzymatic treatments.
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(Electronic resources)
The Potential for Biofortification of Staple Crops with Provitamin A Carotenoids in Alleviating Vitamin A Deficiency.
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Investigating the effect of high hydrostatic pressure processing on textural, rheological, and sensory properties of cheese.
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Revolution from the aisle? Anti-biotechnology activism and the politics of agrifood restructuring.
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Impact of pre-harvest environmental factors on the survival of enterohemorrhagic E. coli and Salmonella on lettuce.
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Transfer and inactivation of Salmonella during post-harvest processing of tomatoes.
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Impact of dietary fat intake on carcass iodine value and pork fat quality.
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Influence of cut, cooking method, and post-mortem aging on beef palatability.
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Characterization of the skeletal muscle calpain/calpastatin system in growth models in swine and cattle.
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Cuisine worlds: Professional cooking, public eating, and the production of culture in contemporary Moscow.
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Vegan Consciousness and the Commodity Chain: On the Neoliberal, Afrocentric, and Decolonial Politics of "Cruelty-Free".
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Internalization and Dissemination of Human Norovirus and Animal Caliciviruses in Fresh Produce and Non-thermal Processes to Inactivate Human Norovirus.
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Cellulose based materials as a template for the synthesis of copper nanoparticles for antimicrobial applications.
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Inactivation of Vibrio parahaemolyticus, Vibrio vulnificus and noroviruses in oysters by high-hydrostatic pressure, mild heat and cold storage.
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Sustainable bioprocessing of various biomass feedstocks: 2,3-butanediol production using novel pretreatment and fermentation.
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Preferences and willingness to pay more for organic foods by Tennessee consumers.
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Can we put photobiology to work? Using supplemental light to manipulate the nutritional and sensory properties of greenhouse tomatoes.
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Building the Foundation for Wellness: Understanding How Design Components of the Convenience Food Environment Impact the Consumer-food Relationship.
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A comparision of the rankings of ethnic restaurant dining experiences: Electronic word-of-mouth postings versus on-site customer surveys.
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Structurally diverse arabinoxylan hydrolyzates: Their activity as immunomodulators and their effect on growth of bacteroidetes.
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Antimicrobial efficacy of commercial produce sanitizers against artificially inoculated foodborne pathogens and natural fungal contaminants on the surface of whole melons.
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Food protein-based nanoparticles as bioavailability enhancing encapsulants.
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Restoring a sacred understanding of food: An ecofeminist analysis and spiritual reflection on what has been lost and is being regained.
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The effects of environmental consciousness and menu information on consumers' perceptions of restaurant image and purchase behavior related to local foods.
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Food, fantasy, and the spectacle: The role of food and illusion at the Wizarding World of Harry Potter.
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Persistent organic pollutants: A risk assessment of Vancouver Island First Nations traditional seafoods.
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Sustainable agriculture in Vermont: Economics of climate change best management practices and the complexity of consumer perceptions of raw milk.
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Efficient scheduling for energy saving for food processing industry - A case for an ice cream processing facility.
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Aspects of Food Safety Education and Communication: Consumer Perception and Behavior Evaluation.
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Determination of bioavailable iron and vitamin A in fortified blended foods and fatty acids and phytosterols in saw palmetto supplements.
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The Production and Consumption of Slow Food as an Aesthetic Response to Risk: Exploring the Embodied Realities of Subjecthood and Health Activism.
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Chef Tutor 101 - A Temperature Navigation Cooking App With "Clipo" Thermometer.
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Rational Design of Molecular Gelator -- Solvent Systems Guided by Solubility Parameters.
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Impact of sex and age on deoxynivalenol-induced anorexia using a murine model.
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Frequency of Listeria monocytogenes and antibiotic resistant Vibrio spp. in raw, frozen shrimp.
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The role of iron availability on the production of siderophores by Vibrio parahaemolyticus isolated from oysters harvested from a red mangrove area in Puerto Rico.
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Aspects of bacterial community ecology within the American oyster (Crassostrea virginica), and surveillance of post-harvest Vibrio vulnificus occurrence.
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Characterization of the rpoS gene and its role in the survival of Vibrio parahaemolyticus under environmental stresses.
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Sulfadimethoxine analysis in channel catfish: A model drug residue monitoring program for aquaculture.
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Optimal analysis of sulfonamides from biological matrices using supercritical fluids.
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Development of solid phase immunoextraction matrix-assisted laser/desorption time-of-flight mass spectrometry for improving analysis efficiency of sulfonamide residues in environmental samples.
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Sustainable agriculture reviews. = Chitin and chitosan: applications in food, agriculture, pharmacy, medicine and wastewater treatment. 36 :
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Sustainable agriculture reviews. = Chitin and chitosan: history, fundamentals and innovations. 35 :
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Implementation of the Food Safety Modernization Act among Fruit and Vegetable Processors in the North Central Region.
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Television Celebrity Chefs as Role Models for Consumer's Safe Food Handling in the Home.
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Assessing state food safety performance and FDA contracts: The public health implications of state variations in a new regulatory regime.
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Characterization and Pathway Investigation of Off-Flavor Formation in Aged Commercial Apple and Orange Juice Products.
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Mild heat and ultraviolet radiation in sequence to inactivate Alicyclobacillus acidoterrestris spores in apple juice.
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Investigation of solubilization, cold gelation, and rennet coagulation properties of highly concentrated micellar casein concentrate for use in cheese making.
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The influence of food aromas on emotions, impression of food and restaurant, and congruent purchasing behaviors.
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Effect of hot water immersion treatment (HWT) on the quality of 'Keitt' mangoes in Ghana.
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Understanding the effect of extrusion processing parameters on physical, nutritional and rheological properties of soy white flakes based aquafeed in a single screw extruder.
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Effects of Delayed Drying and Storage Conditions on Milling, Color, and Viscosity Properties of Rice.
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Extrusion, physico-chemical characterization and nutritional evaluation of sorghum-based high protein, micronutrient fortified blended foods.
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Breeding and Molecular Genetics for the Improvement of Cold Storage Potato Chip Quality.
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Use of methionine supplements to enhance the protein fraction of goat milk.
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Use of feed technology to improve the nutritional value of feed ingredients and diets fed to pigs.
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Enhanced production of microbial extracellular polysaccharides and materials property analysis.
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Application of emulsion-based delivery system to enhance bioavailability and efficacy of tangeretin.
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PROCESS ENGINEERING CHARACTERISTICS OF THE HOLLOW FIBER ULTRAFILTRATION OF SKIMMILK.
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Water relations of simple sugar solutions and skim milk powder as studied by nuclear magnetic resonance spectroscopy.
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Production of L(+)-lactic acid, glucoamylase, and lactate dehydrogenase by Rhizopus oryzae from agricultural commodities.
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Effects of ear developmental temperature on fine structure of maize starch.
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An archaeological investigation of hybridization in Bantenese and Dutch colonial encounters: Food and foodways in the sultanate of Banten, Java, 17th- early 19th century.
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The production of Chinese rapeseed protein isolates and determination of their functional properties.
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Evaluation of food sanitation and safety at public, food cook-off competitions.
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Inflammation arising from obesity reduces taste bud abundance and renewal.
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Value Added Products Utilizing Acid Whey: Development of a Fruit Yogurt Beverage and a Sports Drink.
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Exposure Effects of Aspirin on Growth and Functionality of Lactobacillus rhamnosus and the Development of a Mutant Strain Using Chemical Mutagenesis.
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Assessment of Ethanol Production by Pentose-Degrading Yeasts in an Integrated Corn-Soy Bio-Refinery and Testing of Efficacy of Chemical Preservative in Distillers Wet Grains.
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Evaluating the Effectiveness of Select Bacteria Against Clostridium difficile.
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Prevalence of Salmonella Species and Escherichia coli O157:H7 in Organically Managed Cattle and Food Safety Status of Selected Meat Products.
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Developing Soybean Oil-Based Coating and Binding Materials and Environmental Friendly Solvent System for Recovery of Poly-beta-Hydroxybutyrate (PHB).
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New Antimicrobials Based on Synergistic Interactions Between Physical and Chemical Stressors.
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Sensory Evaluation and Consumer Acceptability of Novel Fortified Blended Foods.
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The Antimicrobial Effect of Benzoic Acid or Propyl Paraben Treatment Combined with UV-A Light on Escherichia coli O157:H7.
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Salmonella Typhimurium LT2 Transfer and Redistribution on Baby Spinach and Cilantro During Pilot-Scale Processing.
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Exploring School-Level Factors Associated with Student Participation in the National School Lunch Program.
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Microbial Safety, Shelf Life Stability, Quality Preservation, and Consumer Acceptance of Vacuum-infused, Irradiated Chicken BreastMeat Treated with Natural Plant Extracts and Organic Acids.
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Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility.
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Quantitative analysis of the total bacteria, Lactobacillus, and Bifidobacterium colonic microflora in rats fed conventional, prebiotic, and probiotic soy diets.
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Exploration of food preferences among different generations of Japanese-Americans living in the Seattle area: A pilot study.
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CHINESE WET NOODLES: OPTIMIZATION OF FORMULATION, EVALUATION OF NOODLE QUALITY; AND THE EFFECT OF CHEMICAL INGREDIENTS ON THE FUNCTIONAL PROPERTIES OF NOODLE FLOUR (RESPONSE SURFACE).
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Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems.
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A translational investigation into the role of dietary fatty acids in modulating endotoxemia and associated inflammation.
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Characteristics of Yam Composite Flour: Properties and Function of Bread and Tortilla Making.
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Wound up about brave new seed: Biotechnology and the food industry in dystopian literature.
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Development of Complementary Fresh-Food Systems through the Exploration and Identification of Profit-Maximizing, Supply Chains.
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A Melting Pot of Cuisines: Examining the Relationship Between Restaurant Ethnicities and Food Safety Inspection Scores.
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Monitoring of Vibrio Species in Oysters Crassostrea virginica and Seawater of Delaware Bay and Molecular Characterization of Vibrio parahaemolyticus.
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Aging and Fermentation as Adaptive Food Management Strategies in the Arctic.
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Determinants of Success for Community-Based Food Projects: Case Study of Local Initiatives in North Shore, BC.
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The Optimal Distribution of a Perishable Item with Quality Requirements and Delivery Time Windows.
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A Study of Food Hub Buyers in Vermont: Motivation, Marketing, and Strategy.
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Perceptions and Purchase Intentions of Genetically Modified Foods by Commercial Food Buyers.
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Globalization and state: Factors contributing to the contemporary food security crisis.
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Aromatic amino acid catabolism by Lactobacillus spp.: Biochemistry and contribution to cheese flavor development.
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Carbohydrate components of pomace in corn-based extrudates: Interactions, expansion dynamics, and structure-texture relationships.
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Farm Food Safety Plans: Customizing Educational Materials for Small-Scale and Campus-Based Farms.
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Sensory and Culinary Strategies for a Shift to a Plant-forward Diet: Can Extra Virgin Olive Oil Replace Butter?
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Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures.
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Relationship between Food Waste-Related Attitudes and Behaviors in Emerging Adults.
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Strategies to Cultivate Microalgae on Eutrophic Wastewater for Nutrients Recycling and Biomass Production.
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Characterization of Lactose Fatty Acid Esters for Their Microbial Growth Inhibitory Activity and Emulsification Properties.
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Analyzing Fact Based Preventive Approach to Address Foreign Material Contamination in the Food Industry.
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Effect of Hofmeister Salts on the Compressibility of Bovine Serum Albumin.
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Impact of Honeybee Isolates of Lactobacillus kunkeei on Wine Fermentations.
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High pressure processing conditions for inactivation of human norovirus surrogate in oysters.
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Pulsed light inactivation of murine norovirus on various food contact surfaces.
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Effect of high pressure processing on migration characteristics in polyethylene terephthalate film.
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Interaction and protection of antimicrobial compounds with carbohydrate-based colloidal systems for improved food safety.
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Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends.
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Fiber Evaluation for Prebiotic Effects and Fermentation Kinetics: Sustainable Sources and Commercial Products.
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Effects of L-Isoleucine and Branched-Chain Amino Acids on Glucose Metabolism.
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Effects of High Pressure and Sous-Vide Processing on Quality of Atlantic Sea Scallops (Placopecten magellanicus).
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The Microbiome Surrounding Death and Decay: Microbial Ecology of Food Processing, Meat Spoilage, and Human Decomposition Environments.
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Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters.
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Impacts of Postharvest Temperature Exposure Profiles on Rice Physicochemical Properties.
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Towards Environmentally Sustainable and Cost-Effective Food Distribution in the U.S.
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A Non-targeted Analysis of Organic Contaminants in Dietary Fish Oil Supplements in the U.S.
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Investigating Antibiotic Resistance in Urban Agricultural Environment Using Phenotypic, Genomic, and Metagenomic Tools.
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Unfamiliar Food Consumption among Western Tourists in Malaysia: Development of the Integrated Model.
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Nutrition labelling of food to promote consumer health in transitional Thailand.
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Inside the Minds of Malaysian World Pastry Chefs: Portraits of Culinary Creativity.
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Pathogens, Precipitation, Poop and Produce: The Ecology and Control of Foodborne Pathogens in Produce Preharvest Environments.
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Impact of Disinfectant Type, Concentration, and Contact Time on Bactericidal Efficacy against Healthcare-associated Pathogens.
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The Perceptions, Intentions, and Expectations of Individuals Who Choose to Follow a Functional Food Regimen.
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Effects of "Biotech Foods: The First Harvest" on knowledge, attitudes, and perceptions of journalists for newspapers in metropolitan markets in the United States regarding food biotechnology.
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Development of an anaerobic treatment screening protocol for fruit and vegetable processing wastewater.
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Susceptibility of Listeria monocytogenes-containing Biofilms to Chemical Disinfectants and Potential Transfer of Listeria from Soil to Produce at Refrigerated Temperature.
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Pathways of Bacterial Infiltration into Plant Leaves: Mechanistic Modeling, Microbiological and Microfabrication Experiments.
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Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese.
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Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips.
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Reducing Food Losses and Improving the Quality of Locally Produced Spinach.
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Trust in Science and Attitudes regarding Genetically Modified Organisms in U.S. Adults.
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Improving Risk Assessment and Regulation of Food Contaminants Using Novel Methods to Estimate Cumulative Dietary Exposure and Establish Safety Levels.
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Understanding Food Texture Perception and Preference Based on Mouth Behavior.
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Role of carbon dioxide/oxygen permselectivity of ionomer films in modified atmosphere packaging of fresh-cut fruits.
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Applying a "Hypocrisy" Strategy to Improve Food Safety Practices in Restaurants.
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Factors Surrounding the Implementation of Food Safety Management Systems and Their Impact on Food Safety Culture.
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The Politics of Rescuing Rubbish: A Social Movement Analysis of Two Food Waste Activist Groups in London.
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Production of Yogurt Under High Pressure: Effect on Fermentative Process and Yogurt Characteristics = = Producao de iogurte sob alta pressao: efeito no processo fermentativo e nas caracteristicas do iogurte.
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Muslim Millennials and Cultured Meat Consumption: An Exploratory Elicitation Study.
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Effects of Time and Temperature During Melanging on the Volatile Profile of Dark Chocolate.
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Yogurt Consumption and Exercise Improve Body Composition in Lactating Women.
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The Effect of Breakfast Macronutrient Composition in Children Ages 7-17 Years Old as a Potential Method to Combat Childhood Obesity.
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Consumer Perception, Willingness to Pay, Tenderness and Retail Display of Non-enhanced, Enhanced and High-quality Pork Loins.
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Respiratory Chain Activity and Protein Expression in Skeletal Muscles from High and Low Feed Efficient Swine within the Same Genetic Line.
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Isotopic Ecology of Aquatic Communities Along the Rocky Mountains-Great Plains Ecotone.
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Adhesion Mechanics and Physical Characteristics of Salmonella Enteritidis in Low Moisture Environments.
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Selling or Saving Cultural Heritage? Sicilian Protected Geographical Indication Extra-Virgin Olive Oil.
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A Critical Analysis of Small Business Social Responsibility in Independent Foodservice Businesses.
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Does Knowing Better Mean Eating Better? Nutrition Literacy and Food Choices in a Cohort of Undergraduates.
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Public Perceptions of "Genetically Modified" Food in the United States: The Roles of Knowledge, Risk, and Trust.
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Club Athletes: Dietary Supplement Use and How the Registered Dietitian Can Better Serve This Population.
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Design of a Virtual Reality Scenario and Scent Generator for Sensory Training.
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Closed-Loop Sustainable Food Supply Chain Management: Design of Network Models for Efficient Operations.
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Nourishing Neighborhoods Cultivating Local Food Connections in the Urban Environment.
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Development and evaluation of a flow injection liposome immunoanalysis (FILIA) system for fumonisin B1.
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Evaluation of Processing Variables to Increase the Solids of Milk Protein Concentrates Prior to Drying.
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The Role of Wastewater Treatment and Water Reclamation on Antibiotic Resistance in Water and Soil Environments in the United States and Mexico.
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Defining the Food Safety Landscape in Cambodia: The Ecology of Salmonella enterica in Informal Markets.
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The Role of Saliva and Hydrocolloids in Texture Perception of Semisolid Foods: Using Rheological, Tribological and Sensory Evaluation Techniques.
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Sensory Characterization and Data Mining of the Relationships among the Properties of Sufu Products (Chinese Fermented Soybean Curd) Using the Multivariate Statistical Approach.
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Reusable Light-Activated Antimicrobial Materials Prepared with Food Ingredients.
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It's All About the Land: How Plan Colombia Contributed to Oil Palm Expansion and Forced Displacement in Colombia.
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Cove Mutton Consumption Survey: Policy Insights to Address Uranium Contamination of Navajo Traditional Mutton.
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Prevalence, Subtyping, Tracking, and Select Spoilage Manifestations of Gram-Negative Bacterial Fluid Milk Postpasteurization Contaminants, Particularly Pseudomonas spp.
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Expanding the Knowledge of Agritourism Benefits: Innovative Approaches to Strengthening Local Food Systems.
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Bioprocessing of Soybean Seed-Coats for Production of Proteins & Omega-3 Fatty Acids Using Pythium Isolates.
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Consumer Preferences for Value Added Products: A Case Study for South Carolina.
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Investigations of the Oxidative Stability of Rendered Protein Meals and Their Suitability as Feed Ingredients.
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Alternative Protein and Iron Sources for Infant and Young Child Nutrition.
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Generalizable Methodology for Measurement and Analysis of Nutritional Intake.
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Fructose Metabolism in FVB/N Mice: Differential Effects of Long- and Short-Term Feeding.
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Enriching Eggs of Laying Hens with Multiple Bioactive Nutrients for Improving Human Health.
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Development of Biocatalytic Approach Using Fungal Laccase to Produce Novel Functional Ingredients via Protein Crosslinking and Protein/Polysaccharide Conjugation.
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Impact of Different Plant-Based Foods Consumption on the Composition and Diversity of Gut Microbiota.
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Biopreservation of Tomatoes (Solanum Lycopersicum) Using Partially Purified Bacteriocin Produced by Lactobacillus Apis HBAM1 and Lactobacillus Plantarum SJC103.
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The Effect of Physically Effective Undegradable Neutral Detergent Fiber and Rumen Fermentable Starch on Lactating Holstein Cows.
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Supermarket Retailers' Perspective on Online Grocery Shopping amid the COVID-19 Pandemic.
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Decontamination of Particulate Foods Using Intense Pulsed Light and Other Non-Thermal Technologies.
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Flexible and Semirigid Packaging for High Pressure and Microwave-based Pasteurization and Sterilization Processes.
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Spectral Imaging Based Non-Contact Detection of Biotic and Abiotic Stress in Berry Crops.
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Associations Between Gut Microbiota Composition and Production Efficiency of Broiler Chickens.
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Natamycin, a New Postharvest Biofungicide: Toxicity to Major Decay Fungi, Efficacy, and Optimized Usage Strategies.
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A Multidisciplinary Investigation Into Arsenic Contamination in Rice: Rice Preparation, Arsenic Knowledge and Risk Perception.
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Co-Production of Knowledge with Indigenous Peoples for UN Sustainable Development Goals (SDGs): Higaonon Food Ethnobotany, and a Discovery of a New Begonia Species in Mindanao, Philippines.
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Farm Labor Management: A Qualitative Study Of the Relationship Between Farm Size and the Utilization of Machinery vs. Hand Tools; And the Impact of Covid-19 on Farm Labor Management.
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The Impact of COVID-19 on Backyard Poultry-Associated Salmonella in Connecticut.
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Addressing Public Perceptions About Cell-Based Meat and Cellular Agriculture Through Metaphors.
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Improving Food and Nutrition Security by Public-Private Partnership Rural Households.
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The Effect of Full-Fat Dairy Consumption on Body Weight, Body Composition, Energy Metabolism, and Blood Lipids.
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Development of Artificial Intelligence Augmented Metal-Organic Framework-Based Systems and Their Applications in Food Sectors.
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A Good Food Journey Investigating the Wisdom of Regenerative Food Systems in Arid Regions.
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Delivering functionality in foods = from structure design to product engineering /
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Nonthermal processing in agri-food-bio sciences = sustainability and future goals /
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Food process engineering and technology = safety, packaging, nanotechnologies and human health /
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Broccoli over Brownies: Factors Affecting Healthy Food Choices for Low Income Residents of Sioux Falls, South Dakota.
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Strategies for Non-GM Segregation in the U.S. Grain and Feed Supply Chain.
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Tasting Tea, Tasting China: Tearooms and the Everyday Culture in Dalian = = 在中国品尝茶--大连茶室的感官民族志.
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From Catch to Consumption: Food Security Dynamics in an Indonesian Fishing Community.
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COVID-19's Impact: Understanding and Assessing the Emergent Themes and Design Implications to Re-Design the Chain Casual Dining Restaurant.
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Analytical Approaches for Plant Pest Management Across the Biosecurity Continuum.
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Leveraging "Guilt-Free Pleasure" Concept in Developing Healthful Snack Products.
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類神經網路模型應用於食品熱量與營養成份分析 = = A Neural Network Model for Calorie and Nutrition Analysis based on Food Images.
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The World Is Your Oyster: A Multidisciplinary Approach to Evaluate the Spatial Distribution, Occurrence and Risk of V. Parahaemolyticus in Oysters and Water.
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Europeans Are Lovin'It? Coca Cola, McDonald's and the Responses to American Global Businesses in Italy and France, 1886-2015.
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Behavior of Popular Indices of Genetic Diversity in Simulated Expanding Populations.
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Strategies to Enhance Anaerobic Digestion of Biomass Waste to Produce Renewable Biofuel.
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Layer performance, yolk cholesterol, eggshell quality, and pancreatic amylase and lipase contents as affected by probiotic and prebiotic dietary supplementation.
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Deep Learning for Early Detection, Identification, and Spatiotemporal Monitoring of Plant Diseases using Multispectral Aerial Imagery.
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Development of a Sustainable Systems Engineering Framework for the Design and Assessment of Sustainability Visions.
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Dairy Nutrition Education: Potential to Motivate Behavior Change Towards Food Labelling and Actions Towards Dairy Products.
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Will the Daily Ingestion of High Protein Nutrition Bars (with or Without Added Fiber) for One Week Impact 24-H Energy Intake and Satiety in Healthy Young Adults?
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Essential Amino Acid (EAA) Regulation of Skeletal Muscle Protein Turnover with Age.
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Changes in Adolescent Meal Patterns and Processed Food Consumption following Sleep Restriction: Results from a Randomized Crossover Trial.
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Studies on Non-Digestible Carbohydrates in the Human Intestine: Focus on Kinetics of Fermentation and Degradation.
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Characterization of Herbs and Spices Phytochemicals and Pharmacokinetic Profile over 24-Hour After Consumption in Overweight/Obese Adults.
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Efficacy of Organic Acid Treatments for the Reduction of Listeria monocytogenes on Hard Boiled Eggs.
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Evaluation of Prebiotic and Probiotic Feed Additives as a Method of Salmonella Mitigation in Broilers and Laying Hens.
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Sensory Properties and Chemical Composition of Drip Brew Coffee in Relation to Coffee Brewing Parameters.
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(Electronic resources)
Temporal Dynamics, Antimicrobial Resistance and Phylogenetic Relationships of Bacterial Taxa in Irrigation Water Sources and Relevance to Food Safety.
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(Electronic resources)
Winery Cleaning and Sanitization: Optimized Chemistries for Managing Fermentation Soils and the Sulfur Dioxide Fumigation of Winery Cooperage.
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(Electronic resources)
Applying Insect Ecology and Behavior to Improve Sustainable Pest Management for Drosophila Suzukii.
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(Electronic resources)
Impact of Cold Atmospheric Plasma on the Structure and Functionality of Pea Protein.
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(Electronic resources)
Novel Antimicrobial Compositions and Mathematical Models for Reducing Microbial Contamination of Fresh Produce and Food Contact Surfaces.
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(Electronic resources)
Controlling Wine Oxidation: Redox Cycling of Iron and the Formation of Acetaldehyde.
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(Electronic resources)
The COVID-19 Pandemic and University of Oregon Students' Food Security and Eating Behaviors.
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(Electronic resources)
Bottling Identities: A Study of Consumer Identity Salience and Beer Brand Loyalty in the Ethiopian Beer Market.
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(Electronic resources)
Human Dietary Exposure to Arsenicals in Seafood: Occurrence and Analytical Considerations.
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(Electronic resources)
Development of Regenerable Antimicrobial and Antifouling Materials for Food Packaging and Water Disinfection Applications.
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(Electronic resources)
Functional Evaluation of Cell-Based Carriers for the Encapsulation, Targeted Delivery, Controlled Release and Biotransformation of Bioactives.
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(Electronic resources)
Microbial Ecology in Food Waste Bioconversion Systems Containing Antimicrobial Compounds.
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(Electronic resources)
Application of Atmospheric Cold Plasma, Ultraviolet Radiation, or Natural Antimicrobials for Control of Foodborne Pathogenic and Spoilage Microorganisms.
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(Electronic resources)
The Design, Construction, and Preliminary Analysis of an Atmospheric Pressure Cold Plasma Jet System for the Processing of Bovine Milk.
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(Electronic resources)
Application of Atmospheric Cold Plasma for Inactivation of Foodborne Enteric Pathogens on Raw and Dry Roasted Pistachio Kernels and in Pineapple Juice.
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(Electronic resources)
Volatile Characterization : = Optimizing GC-MS Methods to Reveal the Chemistry and Aroma of Savoury Food Ingredients.
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(Electronic resources)
An Interannual Assessment of Phenological Productivity in Gibbon Habitat in Western Thailand.
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(Electronic resources)
Evaluation of Growth, Meat Quality, and Sensory Characteristics of Wool, Hair, and Composite Lambs.
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(Electronic resources)
Interaction between Microorganisms and Cold Atmospheric Pressure Plasma: Experimental and Numerical Studies.
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(Electronic resources)
Effects of Trace Mineral Source and Concentration on Production Parameters Throughout One Cow-Calf Production Cycle.
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(Electronic resources)
Anabolic and Anti-inflammatory Properties of Dairy Products and Dairy-Derived Peptides on Skeletal Muscle.
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(Electronic resources)
Fermenting Kale Vegetable (Brassica oleracea Var Sabella) Improves Its Properties as a Functional Food.
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(Electronic resources)
High-Intensity Ultrasound-Assisted Alkaline Extraction of Soy Protein: Optimization, Modeling, Physicochemical and Functional Properties.
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(Electronic resources)
Prevention of Food Fraud in Egypt: Policy Implementation Challenges and the Way Forward.
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(Electronic resources)
On the Fungal Contamination Dynamics in Maize: Towards Competitive Exclusion to Control Mycotoxins.
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(Electronic resources)
Tryptophan Catabolism by Gut Microbiota : A Bridge Connecting Food Science and Human Nutrition.
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(Electronic resources)
3D Food Printing: An Integrated Approach to Achieve Personalized Nutrition and Innovative Texture in Food Products.
by:
(Electronic resources)
Three Essays on Consumer Well-being: Exploring the Future of Food, Introducing Fuel Snacks, and Fighting Infodemics.
by:
(Electronic resources)
Effects of Different Light Emitting Diode Spectra and Intensities on the Stomatal Functioning of Lettuce and Basil.
by:
(Electronic resources)
Study on the Properties of Plasma Activated Water for Bio-Decontamination: Generation Characterization and Scale-Up.
by:
(Electronic resources)
Understanding the Interactions of Cold Atmospheric Plasma and the Plant Stress Response to Improve Fresh Produce Safety.
by:
(Electronic resources)
Three Applications of Time-Series Econometrics: Assessing Commodity Price Risk, Food Price Inflation, and Market Integration.
by:
(Electronic resources)
Enzymatic Synthesis of Maltodextrin Fatty Acid Esters and Their Emulsion Stabilizing and Microbial Inhibitory Properties.
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(Electronic resources)
Kokumi substance as an enhancer of koku = biochemistry, physiology, and food science /
by:
(Electronic resources)
Sugar, Substitution, and Perceived Beverage Healthfulness: Insights from the Philadelphia and San Francisco Beverage Taxes.
by:
(Electronic resources)
Improving the Commercial Feasibility of Burbot (Lota lota maculosa) Aquaculture by Optimizing Larval Weaning Methods, Defining Nutritional Requirements, and Assessing Market and Economic Viability.
by:
(Electronic resources)
Evaluation of Biofortified Maize as Functional Food: Antioxidant, Starch-Hydrolyzing Enzymes Inhibitory and Retinol Activities.
by:
(Electronic resources)
Developing a Legal and Regulatory Framework Model Governing Aquaponics: A Viable Food Production System for Singapore and the World.
by:
(Electronic resources)
The Effect of Storage Temperature on the Properties of Encapsulated Catechin in Pea Protein/Alginate Beads.
by:
(Electronic resources)
Production and Characterization of Oligo- and Polysaccharide-Derived Functional Ingredients from Cranberry (Vaccinium macrocarpon) Cell Wall Materials.
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(Electronic resources)
Evaluation of Whey-Protein-Isolate Edible Films Containing Oregano (Origanum vulgare) Essential Oil to Improve Shelf Life of Cheeses During Refrigerated Storage.
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(Electronic resources)
Sustainable Manufacturing and Recycling of Thermosets and Their Composites.
by:
(Electronic resources)
Investigation of a Novel Throughput Agent on Production Rate and Pellet Quality and the Development of a Lab-Based Method to Predict Salmonella Reduction in Poultry Feed, Utilizing Varying Feed Manufacture Parameters.
by:
(Electronic resources)
Evaluating Plant-Derived (Poly)phenol Bioavailability via Broad-Spectrum Metabolomics Using Highbush Blueberries as a Model Fruit.
by:
(Electronic resources)
'So What Are You Going to Eat?' : = Insights from a Simple Foods and Intuitive Eating Workshop Series.
by:
(Electronic resources)
Microplastics in Beach Sediments of the Attica Coastal Area, Saronic Gulf and the Island of Andros, Cyclades, Aegean Sea.
by:
(Electronic resources)
Sustainable Postharvest Processing and Value-Addition of Aquacultured Seaweed.
by:
(Electronic resources)
The Presence of Plasticizers, Bisphenols, and Flame Retardants in Potable Water and their Removal Through Conventional Drinking Water Treatment.
by:
(Electronic resources)
Opening up Food System Transitions : = Exploring Diversity and Contributions of Producer Organizations, Value Chain Actors and Intermediaries.
by:
(Electronic resources)
Experimental, Modeling, and Genomics Approaches to Characterize Public Health and Business Risks Associated with Foodborne Pathogens.
by:
(Electronic resources)
Practicing Food Solidarity : = Garden Biodiversity, Culturally Important Foods, and Diets of Immigrant Farmworker Communities Accessing Emergency Food Pantries.
by:
(Electronic resources)
Examining Human Experiences of Consumption and Transculturalism : = Storytelling Via Food Studies for Cultural Humility.
by:
(Electronic resources)
Food Safety and Quality : = A User Research for Shopper Insights into Food Traceability Information Provided at Grocery Stores with a Focus on Produce.
by:
(Electronic resources)
Simpler, Faster, and Softer : = Towards Broad Application of Laser Speckle Imaging in Art Conservation and Soft Matter.
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(Electronic resources)
Aesthetics of Produce : = A Systemic and Design-Based Approach to Reducing Food Waste.
by:
(Electronic resources)
Fermenting Memories, Metabolizing Change : = Persistence of Fermented Fish in Changing Landscapes.
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(Electronic resources)
Physicochemical and sensory properties of soymilk from five soybean lines.
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(Electronic resources)
Predicting Initial Transformation Products of Food-Based Bio-Polymers and -Molecules During Food Disinfection.
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(Electronic resources)
Credit for Compliance : = How Institutional Layering Ensures Compliance in China.
by:
(Electronic resources)
Effects of grain sorghum wax and oil on cholesterol levels, gut microbiota, and tissue metabolic fingerprints / profiles of a hamster model with diet-induced hypercholesterolemia.
by:
(Electronic resources)
Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome.
by:
(Electronic resources)
Influence of Management Practices on Virulence Factors, Antimicrobial Resistance Genes and Heavy Metal Resistance Genes in Broiler Chicken Production.
by:
(Electronic resources)
From Novel to Webcomic : = Transmedial Translation and Collaborative Process in Graphic Storytelling.
by:
(Electronic resources)
The Appraisal Tendencies of Core and Moral Disgust and the Effects on Food Choices.
by:
(Electronic resources)
Developing an Oxidatively Stable Omega-3 Rich Food Product Using a Combination of Antioxidants and Processing Techniques.
by:
(Electronic resources)
Agroecology in the United States : = Pathways Toward Agroecosystem Redesign and Agri-Food System Transformation.
by:
(Electronic resources)
Development of a Systematic Approach to Delivering a Comprehensive Food Safety Extension Program with a Focus on Small Food Processors.
by:
(Electronic resources)
Food Supply Chain Risk Assessment in the Context of COVID-19 Pandemic and Russia-Ukraine War and Its Effect on Consumers.
by:
(Electronic resources)
Microplastics' Journey Into The Gut : = Human Exposure To Microplastics And Associated Chemicals.
by:
(Electronic resources)
Development and Comparison of Machine Learning Models for Predicting Fatty Acid Classes in Snacks and Authenticating Oils and Margarine.
by:
(Electronic resources)
Encapsulation of Njangsa Seed Oil and Its Application in Functional Food Development.
by:
(Electronic resources)
Young at Heart : = Evaluation of Food Choice and Sensory Perception in Older Adults.
by:
(Electronic resources)
Impact of Various Factors on Partial Least Squares Model Robustness for Nondestructive Peach Fruit Quality Assessment.
by:
(Electronic resources)
Evaluating the Potential of Ultra-High Irradiance Blue Light as an Alternative Dry Sanitizing Method to Control Enteric Pathogen Contamination.
by:
(Electronic resources)
Food Safety Governance Frameworks and Regulations in the United States and China : = A Comparative Analysis.
by:
(Electronic resources)
Physiochemical, Microbial and Sensory Attributes of a Purple Hull Peas Meat Substitute.
by:
(Electronic resources)
Modeling Ancient Commensality : = The Development of a Multidimensional Approach to the Study of Commensality in the Archaeological Record and Its Application to the Classic Period Maya Site of La Corona.
by:
(Electronic resources)
Improving the Accuracy of Mid-Infrared Determination of Fat, Protein, Lactose, and Urea in Milk.
by:
(Electronic resources)
Using Clean Label, Natural Antioxidants to Prevent Lipid Oxidation in Frozen Food-Service Bacon Made From Bellies With Three Iodine Value Ranges.
by:
(Electronic resources)
Discuss Amongst Yourselves : = Critical Discourse Analysis and a Dynamic Model of Food and Culture.
by:
(Electronic resources)
Impact of Processing on Bioactive Compounds of Beta Vulgaris and Its Potential as Antioxidants.
by:
(Electronic resources)
Let Me Put a Little Bread Before You : = Food, Gender, and Power in 1 and 2 Samuel
by:
(Electronic resources)
Eating German, the American Way : = German and American Cooking Traditions, Potato Salad, and the Culinary Assimilation of German Immigrants, 1820-1920.
by:
(Electronic resources)
Influence of autoinducer 2 (AI-2) and AI-2 inhibitors generated from processed poultry on virulence and growth of Salmonella enterica serovar Typhimurium.
by:
(Electronic resources)
Oilseed meal as a sustainable contributor to plant-based protein = paving the way towards circular economy and nutritional security /
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(Electronic resources)
Food systems, health, and well-being = understanding complex relationships and dynamics of change /
by:
(Electronic resources)
臺日高中生食農教育認知對其早餐選擇行為之研究 = = A Study on the Correlation between the Cognition on Food and Agriculture Education with the Breakfast Behavior of the Senior High School Students in Taiwan and Japan /
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(Electronic resources)
Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus.
by:
(Electronic resources)
Incorporating Biodiversity Into Food Systems Modeling: Fisheries-Nutrition Linkages in Ghana.
by:
(Electronic resources)
Alternative Integrated Pest Management Methods for Controlling Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae).
by:
(Electronic resources)
Impact of Finishing Diet and Breed on the Fatty Acid and Phytochemical Profile of Grass-Finished Beef.
by:
(Electronic resources)
Biotransformation of Agricultural Waste into Value-Added Ingredients Using Recombinant Enzymes.
by:
(Electronic resources)
Impacts of Engineering for Sustainable Development - Building Global Sociotechnical Competency Through Intercultural Pedagogy and Humanitarian Engineering.
by:
(Electronic resources)
Developing Sustainable Food with Hermetia illuscens & Macroalgae by Coupling Material Balances to Physicochemical Properties.
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(Electronic resources)
Food Safety in Temporary Foodservice Establishments at Louisiana Fairs and Festivals.
by:
(Electronic resources)
Consumer Attitudes and Expectations of Restaurant COVID-19 Mitigation Practices Concerning Public Health After Year One of the COVID-19 Pandemic.
by:
(Electronic resources)
Food Wisdom Through Design a Transdisciplinary Approach for Sustainability Transitions = = Sabiduria alimentaria a traves del diseno. un abordaje transdisciplinar para transiciones hacia la sostenibilidad.
by:
(Electronic resources)
Assessment of the Omni-Channel Adoption for the Management of Emergence Technologies in Food Retailing During and After the Era of COVID-19.
by:
(Electronic resources)
GeoAI for Crop Seed Composition and Yield Estimation from Standing Crops: A Multiscale Remote Sensing Analysis.
by:
(Electronic resources)
Biofilm Formation on Surfaces Used for Food Processing Under Varying Hydrodynamic Shear Stresses and Biofilm Removal Using Mechanical and Chemical Stressors.
by:
(Electronic resources)
The Sensory and Chemical Properties of Wines as Influenced by the Presence of Different Wine Bacteria and Yeasts.
by:
(Electronic resources)
Determining Fermentation Parameters and Mechanisms for Alcohol Reduction in Wine by Metschnikowia pulcherrima or Meyerozyma guilliermondii.
by:
(Electronic resources)
Innovations in Ultraviolet-C Technologies for Fresh Produce Growers to Reduce Human Pathogens in Agricultural Surface Water and on Fresh Produce Surfaces.
by:
(Electronic resources)
Use of Microorganisms for the Enrichment of Zn and Se by Using Solid-State Fermentation.
by:
(Electronic resources)
Development and Characterization of Selective and Differential Culture Medium for the Poultry Transmitted Pathogen, Escherichia albertii.
by:
(Electronic resources)
Valorization of Almond Hull: Enhancing Functional Properties and Bioavailability as a Value-Added Food Ingredient.
by:
(Electronic resources)
Design and Implementation of Population-Specific Interventions to Improve Consumer Food Safety Behaviors.
by:
(Electronic resources)
Organic Food Supply Chain Efficiency Strategies to Reduce Costs for Local Food Businesses.
by:
(Electronic resources)
Impact of Daily Sweet Potato Ingestion on Alterations to the Gut Microbiome, Cholesterol, and Exercise Performance.
by:
(Electronic resources)
Effect of formulation and processing conditions on the rheological and sensory properties of rice milk.
by:
(Electronic resources)
Food Waste, the Double-Burden of Malnutrition, and the Sustainability of the Global Food System.
by:
(Electronic resources)
Islam and Social Media Entrepreneurial Communications:The Case of British Muslim Entrepreneurs and Their Use of Social Media to Identify Markets and Engage Customers.
by:
(Electronic resources)
Mitigating Greenhouse Gas Emissions on Dutch Dairy Farms - Integrated Evidence From Behavioural and Efficiency Models.
by:
(Electronic resources)
Efficacy and Potential Toxicity of Herbal Extracts (Hemerocallis, Spp.) Elegant Explosion Daylily Flower.
by:
(Electronic resources)
Determination of volatile organic compounds emission from live plants and food extrusion process tested in NASA's Advanced Life Support Program.
by:
(Electronic resources)
Fat and Fiber Consumption, Sociocultural Factors Influencing Food Choices, and Sporadic Alzheimer's Disease in Alabama, USA, and Cape Town, South Africa.
by:
(Electronic resources)
Rapid Identification of High-Quality Beef Products Through On-Site Genomic Testing in Under-Researched Asian Cattle Breeds Originating From the United States.
by:
(Electronic resources)
Investigation of Strategies for Improving Metabolic Health in Postmenopause: Cannabidiol, Bacterial Metabolism of Estrogens, and Dietary Fatty Acids.
by:
(Electronic resources)
Post-Harvest Detection and Pathogen Control of Foodborne Pathogens in the Fresh Produce Industry.
by:
(Electronic resources)
Evaluation of the Efficacy of Power Ultrasound Technology Coupled With Organic Acids to Reduce Listeria monocytogenes on Peaches and Apples.
by:
(Electronic resources)
Assessment of Novel Protein Ingredient Arthrospira platensis (Microalgae) and Soybean Genotype Amino Acid and Oil Selection Improvements on Broiler Performance.
by:
(Electronic resources)
Validation of an Automated Distribution Center in the Food and Beverage Industry.
by:
(Electronic resources)
Effects of Corn Flour Consumption on Cardiovascular Disease in Adults with High Cholesterol.
by:
(Electronic resources)
Colorimetric Sensing of Antibiotic Residues in Foods With MXene and MXene-Based Nanozymes.
by:
(Electronic resources)
Green Nanotechnology Approach for Synthesis and Encapsulation of Gold Nanoparticles from Agricultural Waste.
by:
(Electronic resources)
Understanding and Modeling High Pressure Assisted Infusion of Calcium in Fruits and Vegetables.
by:
(Electronic resources)
Biosynthesis of Demethylated Polymethoxyflavones by a Yeast Isolated from Aged Orange Peel.
by:
(Electronic resources)
Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates.
by:
(Electronic resources)
Approaches for Mitigating Woody Breast in Commercial Broilers Through Nutritional and Management Strategies.
by:
(Electronic resources)
Effects of Freeze, Vacuum-Oven and Hot Air Drying on Vitamin A and C Content in Orange-Fleshed Sweet Potatoes and Mangoes.
by:
(Electronic resources)
Understanding the Effects of Technology Adoption Decisions Made by Smallholder Farmers with Incomplete Information.
by:
(Electronic resources)
Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals.
by:
(Electronic resources)
Gaseous Ozone to Improve the Microbial Safety of Spices, Seeds, and Nuts.
by:
(Electronic resources)
Determination of Factors Influencing Microbial Food Safety Risks of Additive Manufacturing and 3D Printing of Food.
by:
(Electronic resources)
The Influence of Stage of Ripeness on Consumer Perceptions Regarding Selected Aspects of Non-Astringent Asian Persimmons (Diospyros Kaki Thunb).
by:
(Electronic resources)
Polyphenol-Mediated Protein and Fat Structure Development in a Frozen Dessert Model.
by:
(Electronic resources)
Overnight Rice Fermentation: An Analysis of the Physicochemical Changes in White, Brown, and Enriched Rice Varieties.
by:
(Electronic resources)
Mechanisms of Texture and Flavor Formation in Meat Analogues Based on Pea Protein Isolate.
by:
(Electronic resources)
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