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Creative Projects

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Combating Childhood Obesity: Changing Our Environment, Anna Mitchell

Dissertations

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Absorption, Translocation and metabolism of 1,3-dichloropropene in selected plants, David L. Berry

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Activation of Prorennin, Nazar A. Shukri

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Affinity Purification and Characterization of E. coli Molecular Chaperones, Seung-Hee Nam

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A Lactic Culture Stimulant Blend from Kluyveromyces fragilis and Whey, Steven L. Wright

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An Automated Reflectance Color Meter Instrument for Microbiological and Enzymic Assays, Tsz-Ching Yuan

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An Evaluation of Heat Treatment and Ultrafiltration of Skim Milk for Increasing Cottage Cheese Yields, Rajagopalan Narasimhan

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A New Method for Measuring Macroparticulate Systems Applied to Measuring Syneresis of Renneted Milk Gels, Jonathan R. Maynes

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A Novel Role for Non-Heme Iron in Myoglobin Oxidation: An Examination of the Antioxidant Effects of Iron Chelating Compounds in Meat and Myoglobin Model Systems, Karin Allen

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Antioxidant Activity of Carnosine and Phytate: Application as Meat Preservatives, Beom Jun Lee

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Aromatic Amino Acid Catabolism by Lactobacillus spp.: Biochemistry and Contribution to Cheese Flavor Development, Sanjay Gummalla

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Assay and Control of Staphylococcal Enterotoxin a Development in Cheddar Cheese Slurries, Niranjan R. Gandhi

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Assay, Purification, and Characterization of a Pantetheine Hydrolyzing Enzyme from Pig Kidney, Carl Thomas Wittwer

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Assessment of Calcium, Milk, and Non-Milk Beverage Intake of Multiethnic Youth Aged 10 to 18 Years, J. Keith Jensen

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A Study of Factors Controlling Physical Properties of Mozzarella Cheese and the Manufacture of a Reduced Fat Mozzarella Cheese, Richard Kevin Merrill

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A Study of the Action of Bovine Cathepsin D on Intra muscular Connective Tissue, Elimosaria Elikalia Maeda

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Bioactivities of Milk Polar Lipids in Influencing Intestinal Barrier Integrity, Systemic Inflammation, and Lipid Metabolism, Albert Lihong Zhou

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Biochemical and Physiological Studies on Phytotoxicity of Selected Pesticides and Allergens During Seed Germination of Some Food Crops, R. R. Dalvi

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Biochemical Investigations of Black Gram (Phaseolus Mungo L.) and Rice (Oryza Sativa L.) Proteins and Their Improved Nutritional Functionality in the Fermented Product- IDLI, Vinodkumar W. Padhye

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Catabolism of Amino acids to Volatile Fatty Acids by Lactococcus lactis, Balasubramanian Ganesan

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Characterization of Lactose Monolaurate for its Antimicrobial and Emulsification Properties and its Effect on Crystallization Behavior of Anhydrous Milk Fat, Ashwini Wagh

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Characterization of Pigments Responsible for Red or Pink Discoloration in Cooked Pork, Viswasrao M. Ghorpade

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Characterization of the Hydrogen Peroxide Stress Responses of Bifidobacterium longum and Bifidobacterium animalis subsp. Lactis, Taylor S. Oberg

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Characterization of the Proteolytic System in Lactococcus lactis Starter Cultures, Christina Beer

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Chemical Characterization of Meat Related to Animal Diet, Rossarin Tansawat

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Chemical Evaluation and Biological Vitamin A Activity of the Major Carotenoids in the Hybrid Carrot Beta III, Cynthia M. Schweitzer

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Comparative Effects of Dehydration Processes on Physico- Chemical Changes in Fruits, Chang Yong Lee

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Conjunctival Impression Cytology Assessment of Vitamin A Status of Migrant Children, Laura Nihan

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Contribution of a Novel Obligatory Heterofermentative Nonstarter Lactobacillus Species to Late Gassy Defect in Cheddar Cheese, Fatih Ortakci

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Crystallization Behavior of Waxes, Sarbojeet Jana

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Detection and Quantitation of Staphylococcus Aureus Deoxyribonuclease in Cheese, Cyril Newell Maughan

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Determining the Influence of the Extracellular Proteinase from Brevibacterium linens on the Metabolism of Lactococcus lactis spp. lactis Using Functional Genomics, Yi Xie

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Development and Characterization of Eukaryotic Biomimetic Liposomes, Bradley Jay Taylor

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Development and Evaluation of an Electronic Food Frequency Questionnaire for Estimating Calcium Intake among Multiethnic Youth, Siew Sun Wong

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Diabetes, Cognitive Decline, and Alzheimer's Disease: The Cache County Study on Memory, Health, and Aging, Gene Charoonruk

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Dietary Protein Intake as Measured by a Picture-Sort Food Frequency Questionnaire and Risk of Osteoporotic Hip Fracture in Aging Residents of Utah, Heidi Jensen Wengreen

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Distribution of Milk Clotting Enzymes Between Curd and Whey and Their Survival During Cheddar Cheese Manufacture, David G. Holmes

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Effect of Chemical Parameters on Structure-Function Relationships of Cheese, Andres J. Pastorino

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Effect of High Intensity Ultrasound on Crystallization Behavior and Functional Properties of Lipids, Yubin ye

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Effect of n-3 and n-6 Polyunsaturated Fatty Acids on Inflammation, Tao Xu

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Effect of Oxidation-Reduction Potential on Hemochrome Formation and Resultant Pink Color Defect of Cooked Turkey Rolls, Farzaneh Vahabzadeh

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Effect of pH, Fat Level, and Various Browning Agents on Composition, Color, Texture, and Sensory Characteristics of Dark-Cutting Beef Patties, Igor V. Moiseev

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Effects of Bulk Starter Media and Proteolytic Lactic Streptococci on Protein Loss in Cheddar Curd Manufacture, Steven A. Winkel

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Effects of Controlled Atmosphere Storage on Specific Biochemical Changes in Apricot and Peach Fruits, Bartley Norman Wankier

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Effects of Dehydration Processes with Special Reference to Microwave Irradiation on Selected Biochemical and Physical Changes in Apples, Fredoon Shahin Nury

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Effects of Exercise and Cheese Supplemented Diet on Cholesterol and Lipoprotein Fractions in Free-living Young Human Subjects, Kathleen A. Gabel

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Effects of Gamma Radiation in Concurrence with Certain Environmental Conditions on Lethal and Physio-chemical Responses of Penicillium expansum L., Tsong-Wen Chou

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Effects of Iron Fortification on Microbiological, Physical, Chemical, and Organoleptic Properties of Yogurt, Sharareh Hekmat

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Effects of Nonfat Dry Milk, Whey Protein Concentrate and Calcium Caseinate on Color and Texture of Turkey Rolls, Brent Neeley Dobson

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Effects of Physiological Maturation and Storage on Physical and Biochemical Changes in Peach (PRUNUS PERSICA S. and Z.) and Apricot (PRUNUS ARMENIACA L.) Fruits, Pralhadrao Bhimarao Deshpande

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Effects of Ripening Processes on Chemistry of Tomato Volatiles, Bharat Manu Shah

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Effects of Social and Demographic Characteristics, Knowledge of Coronary Heart Disease and Dietary Practices on the Level of Serum Cholesterol, Wendy Whanghea Kim

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Effects of Soluble Calcium-to-Protein Ratio on Age Gelation of Ultra, Je Hong Ryue

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Effects of Water Quality on Physico-chemical and Organoleptic Characteristics of selected Canned Fruits and Vegetables, Anita Kay Wilson

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Efficiency of Converting Iron into Hemoglobin as an Assay for Evaluating Iron Bioavailability, Paul Whittaker

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Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese, Subash Shrestha

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Enzymic Milk Coagulation: Casein Micelle Aggregation and Curd Formation, Donald J. McMahon

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Essential Amino Acid Composition of a Balanced Chick Diet, Donald Christensen Dobson

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Estimation of Selected Milk Protein Genetic Variants by Multi-Component Analysis of Amino Acid Profiles, Carol M. Hollar

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Estimation of the Pantothenic Acid Content of Foods Using a Microbiological Assay and a Radioimmunsoassay, Joan Howe Walsh

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Evaluation and Improvement of Coagulation Properties of Milk fro Manufacturing, Leslie M. Okigbo

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Evaluation of Methods Used in Meat Iron Analyses and Iron Content of Raw, Cooked, and Cured Meats, Eldred Merlyn Clark

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Examination of the Effect of Age, Education, Parity, Pregravid Weight, Pregnancy Weight Gain, and County of Residence on Incidence of Low Birth Weight Infants in Utah and Nevada, Marsha H. Read

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Factors Affecting Moisture Distribution in 290-Kilogram Stirred-Curd Cheddar Cheese Blocks, Robert S. Reinbold

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Factors Affecting the Measurement of Undenatured Whey Protein Nitrogen in Dried Whey by a Modified Harland-Ashworth Test, Reyad M. Aboumahmoud

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Fate of β-Lactoglobulin, α-Lactalbumin, and Casein Proteins in Ultrafiltered Concentrated Milk after Ultra-high Temperature Processing, Mark Christopher Alleyne

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Formation and Control of Chlorophyll and Solanine in Tubers of Solanum Tuberosum, L. and Evaluation of Solanine Toxicity, Bhaskarrao C. Patil

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Formation and Control of Chlorophyll, Solanine Alkaloids, and Sprouts of Potato (Solanum tuberosum L.) Tubers and Carbonyl Compound of Tomato (Lycopersicon esculentum mill.) Fruits, S. J. Jadhav

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Genetics and applications of nisin production in Lactococcus lactis subsp. lactis and conjugal exchange of this trait, Jeffery R. Broadbent

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Heat-Induced Gelation of Ultrafiltered Whole Milk Concentrate and Product Applications, Hector Alejandro Solorio

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Heat-Stable Extracellular Enzymes of Pseudomonas, Ramarathna Koka

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Identifying and Reducing Risk of the Female Athlete Triad in Division 1 Athletes, Jennifer Day

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Improved Control Of cheese Manufacture Through continuous Vat Monitoring Of Coagulation Parameters Using The Hot Wire Method, Michael John LeFevre

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Improving Fat Retention and Texture in Low-Moisture Cheese Manufactured from Ultrafiltered Milk, Brian J. Orme

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Increasing the Retention of Lipid-Soluble Components in a Curd Matrix, Megan Tippetts

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Influence of Processing Parameters on Nutrient Recovery During Ultrafiltration of Milk and Meltability of Pasteurized Process Cheese Food made from the Retentate, Susan Kay Fortier Collinge

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Integration of Nutrition Education Classes Into English As Second Language Classes For Refugees, Sarah Gunnell

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Interrelationships among Magnesium Deficiency, Ketogenic Diet, and Fasting on Seizure Susceptibility, Hamdia Mohammed Shahwan AI-Hamdani

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Investigating the Strategies to Improve the Quality of Low-Fat Mozzarella and Cheddar Cheeses, Ranjeeta Wadhwani

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Investigation of Solubilization, Cold Gelation, and Rennet Coagulation Properties of Highly Concentrated Micellar Casein Concentrate for Use in Cheese Making, Ying Lu

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Investigation of Sugar/Polyols as Weakly Interacting Cosolvents and their Influence on Hardening of High-Protein Nutrition Bars, Sami Kadhim Hassan

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Investigations Into Flavor Chemistry With Special Reference to Synthesis of Volatiles in Developing Tomato Fruit (Lycopersicon Esculentum Mill.) Under Field and Glas_s Greenhouse Grown.,G, K. B. Dalal

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Investigations on Improvement of Acceptability and Evaluation of the Nutritive Value of Processed Cabbage and its Effects on the Tumorigenicity in Mice, Chareonsri Srisangnam

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Investigations on the Great Northern Beans (Phaseolus Vulgaris L.): Protein Functionality, Antinutrients, Flatus Factors, Fermentation, and Carbohydrates, Shridhar K. Sathe

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Iron Bioavailability of Meat:Bread Mixtures and Meat Loaves Fed to Anemic and Healthy Rats, Abdullah M. Thannoun

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Iron Requirement of Clostridiiyum Botulinum Type A and Characterization of Iron-Sulfur Proteins in Nitrite Treated and Untreated Botulinal Cells, Divya Shree A. Reddy

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Isolation, Identification, and Comparison of the Volatiles of Peach (Prunus Persica L., Cultivar, Gleason Early Elberta) Fruit as Related to Harvest Maturity and Artificial Ripening, Joseph Yungsheng Do

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Longitudinal Pantothenic Acid Status of Pregnant and Lactating Women, Won Oack Song

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Magnesium Deficiency and Excitability in the Rat: an Examination of Selected Biochemical and Physiological Events Relating Magnesium Status to Behavior, Douglas Robinson Buck

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Meat Effects on Nonheme Iron Absorption, Yunji Kim

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Meltability and Rheology of Model Process Cheese containing acid and rennet casein, Paul Alexander Savello

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Methanethiol and Cheddar Cheese Flavor, Benjamin Dias

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Microbiological and Sensory Effects of Milk Processed for Extended Shelf Life and the Development of Rapid Methods to Quantitate Spores and Lipase Activity, Michael R. Blake

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Microbiological, Therman Inactivation, and Sensory Characteristics of Beef Eye-of-Round Subprimals and Steaks Processed with High-Pressure Needleless Injection, Laura Kahealani Jefferies

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Microstructure and Rheology of Process Cheese, Abdelaziz Hassan Rayan

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Molecular Interactions of Salmonella with the Host Epithelium in Presence of Commensals, Prerak T. Desai

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Natural Cheese from Prefermented Whole Milk Retentate, Charles Gordon Brown

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Nutrition and Genes Associated With Orofacial Cleft Birth Defects in Utah, Huong Dieu Meeks

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Nutrition Education for Parents of Children with Cystic Fibrosis : Assessment of Needs and Strategies for Improved Knowledge and Confidence in Self Care, Catherine M. McDonald

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Nutrition Education to Minimize Health Risk: Approaches for Teaching College Students and Female High School Athletes, Katie Nicole Brown