PhD candidates: You are welcome and encouraged to deposit your dissertation here, but be aware that
1) it is optional, not required (the ProQuest deposit is required); and
2) it will be available to everyone on the Internet; there is no embargo for dissertations in the UNL DigitalCommons.

Master's candidates: Deposit of your thesis is required. If an embargo is necessary, you may deposit the thesis at http://digitalcommons.unl.edu/embargotheses/ with the prior approval of your department and the Graduate Office (contact Terri Eastin).

All depositors: We try to observe a 24-hour "cooling off" period to give you opportunity to correct those "oops" issues that seem to emerge just after deposit.
Upon deposit, you will immediately receive an email that your submission has been received (and this is what you need to show the Graduate Office).
However, you can still log back in and select Revise and upload a new version with your advisor's name spelled right, or your mother thanked in the Acknowledgments, or whatever you're stressing about.
After about a day, your submission will be "published" or "posted", making it available to the Internet; you will get another email to that effect, and your submission can no longer be changed--by you.
If further changes are needed, these can be made by sending a revised file to the administrator < proyster@unl.edu > requesting replacement of the current online version. DO NOT RESUBMIT YOUR THESIS / DISSERTATION. That creates duplicate records, confusion, wasted effort, frustration, sadness, tears, and causes kittens to get sick.

Finally: Congratulations; you are almost there. Click the "Submit your paper or article" link at the bottom of the gray box at left. Follow the instructions. You should be able to copy (Ctrl-C) and paste (Ctrl-V) most fields.
You are the sole author; your advisor is not considered a co-author.
Your institution is "University of Nebraska-Lincoln" (not "at Lincoln" or ", Lincoln"). Do not leave it blank; then the administrator has to fill it in, and he is tempted to make it something silly.
You do not need to repeat your name and title in the Abstract field; just the body of the abstract.
When you reach the question "Was this submission previously published in a journal?", just skip that part.
Be sure to click the "Submit" button at the bottom. Files upload at the rate of about 5 Mb per minute, so if you have an ungodly large file, it may take a bit of time. If your file exceeds 40 Mb, think about reducing its size--there are many ways; Google "reduce pdf file size" to find some.

Okay, get started. That thesis is not going to submit itself.

Follow

2014

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PECTIN FROM APPLE POMACE: EXTRACTION, CHARACTERIZATION, AND UTILIZATION IN ENCAPSULATING ALPHA-TOCOPHEROL ACETATE, Lucia G. Miceli-Garcia

2013

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"OCHRATOXIN A”: Evaluation of Methodologies for Determination of Ochratoxin A in Food Commodities, Contamination Levels in Different Products Available in the US Market and Evaluation of Fungal Microbiota Associated with Some of the Products, Lakshmi Gompa

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Investigation of Commercial Milk Enzyme-Linked Immunosorbent Assay (ELISA) Kits: Specificity and Utility for Residues of Foods Subjected to Proteolysis During Processing, Katherine O. Ivens

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Characterization of the Gut Microbiota and Colitogenic Bacterial Species in Core 1 O-glycans Deficient Mice, Maria E. Perez-Munoz

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Risk Assessment of Trace and Undeclared Allergens in Processed Foods, Benjamin C. Remington

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Development of an Enzyme-Linked Immunosorbent Assay (ELISA) for the Detection of Pecan Residues in Processed Foods, Denise Tran

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VALIDATION OF MICROWAVE HEATING INSTRUCTIONS FOR THE DESTRUCTION OF Salmonella spp. IN MICROWAVEABLE FOODS, Carol J. Valenzuela

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Studies on Phaseolus vulgaris L. Var. Great Northern Bean for Utilization in Food Processing, Hui Wang

2012

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VALIDATION OF THERMAL PROCESSING TO CONTROL SALMONELLA SPP. AND CLOSTRIDIUM PERFRINGENS DURING PRIME RIB PREPARATION FROM INTACT AND NON-INTACT MEAT, Maria A. Calle

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New Technologies for Whole Wheat Processing: Addressing Milling and Storage Issues, Andres F. Doblado-Maldonado

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The Evolution of Host Specificity in the Vertebrate Gut Symbiont Lactobacillus reuteri, Steven Frese

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Characterization of Starch by Vibrational Spectroscopy, Brandon H. Holder

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Characterization of IgG and IgE Binding to Parvalbumin Derived from Commercially Important Fish Species, Poi-Wah Lee

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ANALYSIS OF MICROBIAL DIVERSITY BY AMPLICON PYROSEQUENCING, Ryan Legge

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EVIDENCE OF TRANSMISSION OF ESCHERICHIA COLI O157:H7 TO THE TISSUES OR PHYLLO-PLANE OF WHEAT, FROM CONTAMINATED SOIL, SEEDS OR WATER, Bismarck Antonio Martinez

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HOST-MICROBE-DIET INTERPLAY: DIETARY MODULATION OF THE GUT MICROBIOTA IN RELATION TO HEALTH, Inés Martínez

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Soybean allergy: Effect of genetic modification (GM), heat and enzymatic treatment on overall allergenicity, Rakhi Panda

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INFLUENCE OF DIETARY FIBERS AND WHOLE GRAINS ON FECAL MICROBIOTA DURING IN VITRO FERMENTATION, Junyi Yang

2011

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Adaptation and Validation of Existing Analytical Methods for Monitoring Prebiotics Present in Different Types of Processed Food Matrices, Pei Tze Ang

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Adaptation and Validation of Food Product Specific Analytical Methods for Monitoring Prebiotics Present in Different Types of Processed Food Matrices, Rebbeca M. Duar

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Extraction of Bioactive Compounds from Whole Red Cabbage and Beetroot using Pulsed Electric Fields and Evaluation of their Functionality, Valli Kannan

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PULSED ELECTRIC FIELD (P.E.F) AND PECTINASE FOR THE EXTRACTION OF POLYPHENOLS FROM GRAPE POMACE AND PEEL, Julien Khalil

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Studies on the Adherence Properties of Plant Lectins and Bacterial Adhesins and their Inhibition by Prebiotic Oligosaccharides and Bovine Colostrum Fractions, Maria X. Maldonado-Gomez

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Effects of Malting and Fermentation on the Composition and Functionality of Sorghum Flour, Onesmo N.O. Mella

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BIOLOGICAL ANALYSIS OF PREBIOTICS IN VARIOUS PROCESSED FOOD MATRICES, Kristina Elise Moore

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Electromagnetic and Heat Transfer Modeling of Microwave Heating in Domestic Ovens, Krishnamoorthy Pitchai

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EVALUATION AND ANALYSIS OF BEEF CONTAMINATION BY LOW LEVELS OF AMMONIA, Sely Prajitna

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ADHERENCE INHIBITION OF CRONOBACTER SAKAZAKII AND OTHER PATHOGENS BY PREBIOTIC OLIGOSACCHARIDES, PLANT EXTRACTS, AND OTHER NATURALLY DERIVED MOLECULES, Maria I. Quintero

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Effect of Sodium Nitrite, Sodium Erythorbate and Organic Acid Salts on Germination and Outgrowth of Clostridium perfringens Spores in Ham during Abusive Cooling, Mauricio A. Redondo

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Identification and Characterization of Putative Allergens in Pecan Species, Jelena Spiric

2010

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The Bifidogenicity of the Prebiotic Galactooligosaccharides, Lauren M. G. Davis

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The Use of Enzyme-Linked Immunosorbent Assays to Detect Milk Residues in Thermally Processed Food Products, Melanie L. Downs

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Examination of egg white proteins and effects of high pressure on select physical and functional properties, Andrew Hoppe

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Development Of An Enzyme-Linked Immunosorbent Assay (ELISA) For The Detection Of Pistachio Residues In Processed Foods, Pei Wen Lim

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Identification and Characterization of Salmonella Serotypes Isolated from Pork and Poultry from Commercial Sources, Yulie Edith Meneses

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Dynamic predictive model for the growth of Salmonella spp. in liquid whole egg and risk evaluation of egg white hydrolysates manufacturing process for spore formers: Bacillus cereus and Clostridium perfringens., aikansh singh

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Development of Fourier Transform Mid-Infrared Spectroscopy as a Metabolomic Technique for Characterizing the Protective Properties of Grain Sorghum Against Oxidation, Emily Diane Sitorius

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The Effects of High Pressure Processing on Peanut Sauce Inoculated with Salmonella, Tara K. Stiles

2007

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Use of Near-Infrared Spectroscopy for Qualitative and Quantitative Analyses of Grains and Cereal Products, Panjama Cheewapramong

2006

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EFFECT OF PREBIOTIC OLIGOSACCHARIDES ON ENTEROPATHOGENIC ESCHERICHIA COLI ADHERENCE, Kari Shoaf