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2004

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Influence of Sodium Chloride, Calcium, Moisture, and pH on the Structure and Functionality of Nonfat Directly Acidified Mozzarella Cheese, Brian M. Paulson

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Hormone Mediated Transport of Calcium and Phosphate in Polarized Epithelial Cells, Tremaine M. Sterling

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Development and Characterization of Eukaryotic Biomimetic Liposomes, Bradley Jay Taylor

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Investigation of the Effect of Sulfitolysis on the Functional Properties and Extrusion Performance of Whey Protein Concentrate, David P. Taylor

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Comparative Effects of Sodium Levulinate and Sodium Lactate on Microbial Growth, Color, and Thiobarbituric Acid (TBA) Values of Fresh Pork and Turkey Sausages During Storage, Mihir N. Vasavada

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Effect of Raw lngredient Surface Area, Storage Time and Antioxidants on Color and Oxidative Stability of Ground Beef in 80% Oxygen Modified Atmosphere Packaging, Avanthi Vissa

2003

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The Effects of Alternative-Site Blood Glucose Monitoring on Testing Frequency, Pain Rating, and Glycosylated Hemoglobin, Nancy Bennion

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Influence of Storage Duration, Temperature, and Oxygen on Quality of Stored Dehydrated Foods, Omima Ali Darag

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The Influence of Fat and Water on the Melted Cheese Characteristics of Mozzarella Cheese, Robert Lloyd Fife

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Production of Volatile Sulfur Compounds from Inorganic Sulfur by Lactococci, Supriyo Ghosh

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Rapid Detection of Listeria monocytogenes, Wim Lippens

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Correlation Between the USU Stretch Test and the Pizza Fork Test, Bryce L. Moyes

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Rapid Effects of 25-Hydroxyvitamin D3 on Calcium Uptake in Isolated Chick Enterocytes, Ruta Phadnis

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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

2002

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

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Percutaneous Endoscopic Gastrostomy Placement Time in People with Cystic Fibrosis, Sarah Gunnell

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Physiological Importance of 1,25(OH)2D3 Membrane-Initiated and Nuclear Actions in Chickens as a Function of Growth, and Maturation in Male and Female Chickens, Birgitta Larsson

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

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

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The Obesity Epidemic: Characteristics of Successful Weight Management Programs and Colorado's Approach, Michele Singer

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Tryptophan Catabolism in Brevibacterium linens BL2, Madhavi Ummadi

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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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The Effect of Lactobacillus helveticus and Propionibacterium freudenreichii ssp. shermanii Combinations on Propensity for Split Defect in Swiss Cheese, Steven R. White

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Rapid Actions of 1,25-Dihydroxyvitamin D3 on Phosphate Uptake in Isolated Chick Intestinal Cells, Bin Zhao

2001

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The Arginine Deiminase Pathway in Lactococci: Physiological Role and Molecular Characterization, Lan-Szu Chou

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Factors That Influence High School Student Participation in United States Department of Agriculture School Lunch Nutrition Programs, Rebecca S. McKinnon

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Predicting Successful Weight Loss Maintenance With the Health Locus of Control and Other Behavioral Modification Factors, Kimberley Ann McMahon

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Factors Influencing Milk Consumption in an Elementary School Lunch Program, Andrea G. Payne

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Biochemistry and Application of Exopolysaccharide Production in Mozzarella Cheese Starter Cultures, Brent Petersen

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Relationship Between CAG Repeats of the N Terminal Region of the Androgen Receptor and Body Shape, Michael John Wen

2000

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Effects of pH and Calcium Level on Extrusion-Textured Whey Protein Products, Andrea B. Hale

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The Effect of Buttermilk Fraction Concentrates on Growth and Iron Uptake and Transport by Caco-2 Cell Cultures, Yoo-Hyun Lee

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Influence of Limited Proteolysis, Heat Treatment, and pH on the Whiteness of Skim Milk, Xiaoshan Li

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Affinity Purification of Bovine Lactoferrin and Bovine Transferrin from Using Immobilized Gangliosides, Seung-Hee Nam

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The Effect of Exopolysaccharide-Producing Cultures on the Moisture Retention and Functional Properties of Low Fat Mozzarella Cheese, David B. Perry

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Health and Lifestyle among Ute Native American Elders, Laura L. Prestwich

1999

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The Development of Pediococcus Species as Starters for Mozzarella Cheese, Shelby L. Caldwell

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Influence of Commercial Starter Media on Biochemical Characteristics of Lactococcus lactus, Norman Bart DeVries

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Methanethiol and Cheddar Cheese Flavor, Benjamin Dias

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Heat-Stable Extracellular Enzymes of Pseudomonas, Ramarathna Koka

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Studies on the Utilization of Deboned Trout (Oncorhynchus mykiss) Frames in Fish Snack, S. Muralidharan

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Growth of Clostridium Sporogenes PA3679 in a Vacuum-Packaged Meat-Vegetable Product, Julie M. Racz

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In vitro Growth of Muscle Satellite Cells Isolated from Normal and Callipyge Lambs, Beatriz T. Rodriguez

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A Product Development Study: Rainbow Trout Bologna, Marshall Dean Smith

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

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A Study of the Effects of Proteolytic Adjunct Culture on the Physical and Functional Properties of Low-Fat Mozzarella Cheese, Roxanne Stone

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Influence of Carbohydrate Starvation on the Culturability and Amino Acid Utilization of Lactococcus lactis, Mark R. Stuart

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Prevalence and Possible Causes of Vitamin B-6 Deficiency Among Women in the Philippines, Siew Sun Wong

1998

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

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Diet, Health Practices, and Variables Associated with Breastfeeding in Caucasian and Asian Participants in the Special Supplemental Food Program for Women, Infants, and Children: A Comparative Study, Rebecca E. Blaine

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Study of Ripening Characteristics of Full-Fat and Low-Fat Cheddar Cheese Using Fourier Transform Infrared Spectroscopy and Texture Analyzer, Manxiang Chen

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Tryptophan Catabolism by Lactobacillus spp. : Biochemistry and Implications on Flavor Development in Reduced-Fat Cheddar Cheese, Sanjay Gummalla

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Expression and Iron Loading of Recombinant Ferritin Homopolymers, Jia-Hsin Guo

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Establishing Threshold Levels of Nitrite Causing Pinking of Cooked Meat, Kevin M. Heaton

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Identification of Non-Nuclear Receptors for 1,25-dihydroxyvitamin D3 in Chick Kidney and Brain, Zhiheng Jia

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

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Influence of Streptococcus thermophilus MR-1C Capsular Exopolysaccharide on Cheese Moisture Level, Deborah Low

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Effect of Aging on the Quality of Beef Semitendinosus Muscle Treated with Ultra High Temperature Pasteurization, Habiba Ali Nur

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

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The Effects of a Very-Low-Calorie-Diet on Resting Energy Expenditure, Body Composition, and Biochemical Data in Obese Outpatients, Charlene A. Perkins

1997

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Relative Absorption of Iron and Magnesium from Sulfate Salts, Amino Acid Chelates Complexed and/or Mixed with Vegetables, and Taste-Free Supplements, Jennifer A. Bowden

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Isolation and Biochemical Characterization of Acid- and Bile- Tolerant Strains of Lactobacillus acidophilus and Bifidobacterium bifidum, Lan-Szu Chou

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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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Use of a Self-Administered Food Frequency Questionnaire in a Population 65 Years and Older, Karri Lynn Hoyt

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Relationship Between Taste and Smell Sensitivity to Preference of a Milk-Based Beverage: Young Versus Elderly Adults, Sally Donahoo Johnson

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A Quantitative Analysis of Potassium Loss As a Result of Different Processing Methods, Patricia M. Klefbeck

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Physiological Effects of Chitosan and ChitoRichTM on Rats Fed at Two Levels of Lipid and Fiber, Hyung-Suk Lee

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Quantitation of Bovine Serum Albumin in Cow's-Milk-Based Infant Formulas and Removal of Bovine Serum Albumin from Cow's Milk and Whey Protein Isolates, Patricia Z. Marincic

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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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A Study of the Interactions Between Milk Proteins and Soy Proteins, Venkatachalam Narayanaswamy

1996

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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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The Effect of a Nutrition and Fitness Program on the Dietary Habits, Fitness Level, and Health Status of Ute Indian Youth, Alison K. Lemon

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Survival of Microorganisms on Meat Surfaces Treated with Ultra-High Temperatures, Bret Max Mattinson

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Manufacture, Shelf Stability, and Acceptability of Aseptically Packaged, Unripened Soft Cheese Produced by Post-Ultra-High Temperature Acidulant Injection of Ultrafiltered Milk Concentrate, Elena S. Moiseeva

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Acceptability and Proximate Composition of Meat-Vegetable Sticks Versus All-Meat Sticks Adjusted to pH 4.6 or 5.2 with Citric or Lactic Acids, Ronnald Dean Quinton

1995

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Effects of Homogenization and Ultra-High Temperature Processing on the Properties of Whole Milk Concentrated by a Multiple-Membrane Separation System, Chien-Ti Chang

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

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

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Muscle Fiber Types, DNA:RNA:Protein Ratios, and Measures of Tenderness in Various Muscles of Normal and Callipyge Lambs, Owen D. Rice

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The Effect of Iron Fortification on the Chemical, Physical, and Sensory Properties of Mozzarella Cheese, Wendy Haws Rice

1994

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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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Pantothenate-p-Nitroanilide as a Substrate for Pantetheinase Assay, Robert T. Davidson

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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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Microstructural Changes in Casein Micelles during Acidification of Skim Milk, Hongwen Du

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Influence of Ultra-High Temperature Process Parameters on Age Gelation of Mille Concentrate, Mohamed A. Elhilaly

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Consumption of Iron-Fortified Cheese and Lipid Peroxidation in Females, Gene Joseph Giunti

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In Vivo Biopotency Evaluation of Chromium-Containing Complexes, Jay Rulon Keller

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The Contribution of Meats to Energy and Essential Nutrient Intakes of Women in the United States, C. Dian Martin

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Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide on Texture and Acceptability of Turkey and Beef Rolls, Igor V. Moiseev

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Nutritional Screening of Utah Rural and Urban Elderly, Rachel Taylor Rood

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

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A Response Surface Study of Extruded Corn Starch/Skim Milk Powder Blends, Sachin Singh

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Manufacture of a Dairy Dessert from Ultra-High Temperature Milk Concentrate, Mark H. Smith

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Uptake, Absorption, and Adsorption Kinetics of Ferrous and Ferric Iron in Iron-Replete and Iron-Deficient Rats, Madhavi Ummadi

1993

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The Impact of Nutrition Education on Dietary Behavior and Iron Status in Participants of the Supplemental Food Program for Women, Infants and Children, and the Expanded Food and Nutrition Education Program, Nedra K. Christensen

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Formation of Polycyclic Aromatic Hydrocarbons on the Surfaces of Ultra-High Temperature Treated Meat, Michelle T. Foote

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Anaerobic Treatment of Whey Permeate Using Upflow Sludge Blanket Bioreactors, Seokhwan Hwang

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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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Sensory and Functional Properties of Wheat Stored Under Home Conditions, Marilyn M. Shumway