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Dissertations

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Activation of Prorennin, Nazar A. Shukri

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

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

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Chemical Characterization of Meat Related to Animal Diet, Rossarin Tansawat

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

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

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

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

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

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

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

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

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

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Physio-chemical and Toxicological Studies on Controlled Atmosphere Storage of Certain Deciduous Fruits, Neil Adair Littlefield

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Purification and Characterization of a Protease From a Lamb Gastric Extract Used for Cheese Flavor Improvement, Ramjibhai V. Chaudhari

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Role of Protein Kinase C Isotypes in 1,25-Dihydroxyvitamin D3 Mediated Signal Transduction Through the 1,25D3 Membrane Associated, Rapid Response Steroid Binding Receptors in Chick Intestinal Cells, Sakara Tunsophon

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Selected Physio-Chemical, Microbiological, and Agronomical Studies on the Controlled Atmosphere Storage of Sugarbeet (Beta Vulgaris) Roots, Vinod V. Karnik

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Serum Lipids and Urinary Estrogens of Non-Pregnant Menstruating Young Women, Shiao-fan Lee

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Stress Response And Pathogenesis of Salmonella enterica serovar Typhimurium, Jigna D. Shah

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The Complex Formation of Silver Ion With Ribonucleic Acid, Guanosine, Inosine and Related Compounds and Peroxidase-Like Activity of a Haemundecapeptide Prepared From Horse Heart Cytochrome C, José Angel Reinosa

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The Development of an Index of Food Quality, Ann Woolley Sorenson

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The Effectiveness of a Structured, Long-Term, Multi-Component, Family-Based Weight Management Program in Reducing Body Mass Index Z-Scores and Improving Lifestyle Habits in Overweight /Obese Children and Adolescents, D. Pauline Williams

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The Influence of Nitrogen and Phosphorus Supplements on the Composition of the Ruminal Ingesta of Sheep Grazing Desert Range Forage, James G. Morris

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The Role of Diet, Erythrocyte Membrane Fatty Acid Composition, and Alzheimer's-related Genes in Systemic Inflammation in the Cache County Memory Study, Rola Adnan Jalloun

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THE ROLE OF OBESITY, DIABETES, AND HYPERTENSION IN CLEFT LIP AND CLEFT PALATE BIRTH DEFECTS, Hebah Alawi Kutbi

Reports

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An Educational Study to Determine the Nutritional Value and Acceptability of Dry Milk Among the Navajo, June C. Larson

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An Online Customer Service Survey to Determine Current Levels of Customer Satisfaction at a CrossFit Gym, Sarah Lewis

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Ascorbic Acid and its Deficiency, Choon-Yul Yang

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Determining the Effect of One-On-One Education in Addition to Written Material on Breastfeeding Initiation Rates in the Hospital Setting, Carly Elizabeth Grace

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Development of Nutrition Education Modules for Dietetic Undergraduate Students to Increase Counseling Skills, Jenna Tulane Stephens

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Evaluating the Effectiveness of the Utah County Fit WIC Program, Elizabeth R. Nixon

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Evaluation of the Long Term Effectiveness of the Nutrition Component of the Fit Kids of Arizona Program, Megann Dastrup

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Improvement in Nutrition Knowledge and Retention about Gestational Diabetes Mellitus among Hispanic Pregnant Women, Debra M. Waldron

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Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Whether a Room Service System is the Next Step, Vanessa A. Theurer

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Increasing Stringiness of Low Fat Mozzarella Cheese Using Polysaccharides, Erik N. Oberg

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Items to be Included in a Food Safety Handbook for Artisan Cheese Makers, David A. Irish

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Moving Toward Culture Change: Defining Skilled Nursing Facility Residents’ Dining Style Preferences, Katheryn Adams

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Nutritional Anemias in Selected Countries, Wun-Yuan Mei

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Nutrition During Pregnancy, Lactation and Infancy, Minodokht Froozani

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Nutrition in Thailand, Methee Larptavee

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Protein Needs Throughout the Life Cycle, Mei-You Tsai

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The Influence of Trace Elements on Anemia, Yung-fun Wang

Theses

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5 β- Pregnane- 3- 20- Diol Excretion in Urine of University Women During the Menstrual Period, Rita Shin-hui Liao

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Accounting for Milk Protein in Equivalents by Dye Binding Analysis of Cheese and Whey, Prahlad H. Patel

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Adaptation to Dietary Protein of Nitrogenous Components in Blood and Urine, Whang Hea Kim

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Adaptive Changes of Some Enzyme Activities in Rats and Humans to Dietary Protein, Jung Ja Kim

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A Dietetic Analysis of the Nursery School Diets at the Utah State Agricultural College, Eleonora Jennie Tasso

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A Longitudinal Study: The Relationship of Various Physical Characteristics to Serum Cholesterol in Preadolescents and Adolescents, Carol Ann Milligan

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A Multi-Component School-Based Intervention Aimed at Increasing Vegetable Preference and Intake among Elementary-Aged Children, Elizabeth Strasser

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A Multiday Record-Assisted Fruit, Vegetable, and Snack Questionnaire to Assess Intake Among Fourth and fifth Grade Students, Anne B. Lambert

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Analysis of Fruit Juices and Drinks of Ascorbic Acid Content, Anna Man-saw Liu

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Analysis of Quality of Two Different Varieties of Peaches With Respect To Organic and Conventional Cultivation Techniques, Shruti D. Sawant

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Antibody Production of Rats Fed Diets of Varying Nutrient Density, Radharukmani

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A Procedure for Measuring Residual Rennin Activity in Whey and Curd Fro Freshly Coagulated Milk, Jorge Reyes

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Ascorbic Acid and Glucose: Their Relation to Rheumatic Fever in Utah, and Their Relation to Incidence of Dental Caries in Idaho, Patricia Wood

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A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan

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A Study Concerning Sources of Information and Knowledge about Fluoride in Logan, Milford, and Helper, Utah, Marilyn Lorraine Geddes

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A Two Year Course Outline in Quantity Foods for Intermountain High School Girls, June C. Larson

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Body Image Education as a Preventive Measure for Eating Disorders and Obesity in Ninth-Grade Students, Diana K. Keith

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Breakfast Habits of Some Utah School Children, Marlene M. Stegelmeier

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Breeding and Roasting Temperature as Related to Beef Tenderness and Other Quality Factors, Ruth Ann B. Jenson

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Cause and Prevention of Liver Off-Flavor in Five Beef Chuck Muscles, Ranjeeta Wadhwani

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Certain Changes in Chemical Composition of Lettuce (Lactuca Sativa L.) Stored in Controlled Atmosphere, Don Jeng Wang

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Characterization of Lactose Esters for Their Antimicrobial and Emulsification Properties, Guneev Sandhu

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Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract, Michael J. Young

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Cholesterol Levels in Serum and 5β – Pregnane – 3∝,20∝ - diol in Urine of University Students, Gertrude Kuei-Shu Chiang

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Comparative Cost and Quality Studies of Dehydrated Vegetables Versus Fresh Vegetables Used in Institutional Food Services, Kathleen Olsen Wegener

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Comparison of Various Types of Milk Sampling Devices, William A. Hoskisson

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Continuous Flow Analysis of Non-Casein Protein in Milk, Robert Steven White

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Correlation of Age-Specific Phenylalanine Levels on Intellectual Outcome in Patients with Phenylketonuria, Krista S. Viau

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Determination of Optimum Quality in Ground Turkey Formulation, Juntip Chongdarakul

Development and Evaluation of a Waiver Examination for the Introductory Foods Course at Utah State University, Virginia Clark Bragg

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Development and Evaluation of a Waiver Examination for the Introductory Foods Course at Utah State University, Virginia Clark Bragg

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Development of a Beef Flavor Lexicon and Its Application to Compare Flavor Profiles and Consumer Acceptance of Grain- and Pasture-Finished Cattle, Curtis A. Maughan

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Development of Methods for Assessing the Effect of Moisture and Aging On Sliceability of Cheese, Jess Perrie

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Development of Whey Based Lactic Culture Medium Capable of Bacteriophage Inhibition, Chao Tung Cheng