
Food Science and Technology Department
Dissertations, Theses, & Student Research in Food Science and Technology
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 or project is required. (If an embargo, [restricted access] is necessary, you may deposit the thesis at http://digitalcommons.unl.edu/embargotheses/ — but only after getting 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.
2023
Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality, Emily Jundt
Fusarium Species Structure in Nebraska Corn, Yuchu Ma
2022
Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome, Nirosh D. Aluthge
Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions, Marissa Behounek
Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods, Leslie Pearl Cancio
High Pressure Processing of Cashew Milk, Rachel Coggins
Occurrence of Hydroxyproline in Proteomes of Higher Plants, Olivia Huffman
Safety Assessment of Novel Foods and Food Proteins, Niloofar Moghadam Maragheh
Identification of Gut Microbiome Composition Responsible for Gas Production, Erasme Mutuyemungu
Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses, Ashley Newton
Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices, Sara Schlange
Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile, Ben Sidner
2021
Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile, Constanza Avello Lefno
INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES, Cyril Nsom Ayuk Etaka
Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts, Walker Carson
Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms, Rhaisa A. Crespo Ramírez
Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates, Elizabeth Drey
Gut Community Response to Wheat Bran and Pinto Bean, ShuEn Leow
The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops, Yutong Liu
Pre-Milling Interventions for Improving the Microbiological Quality of Wheat, Shpresa Musa
NOVEL SOURCES OF FOOD ALLERGENS, Lee Palmer
Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients, Tushar Verma
Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices, Xinyao Wei
The Molecular Basis for Natural Competence in Acinetobacter, Yafan Yu
2020
Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality, Mohamed Abdelmoteleb
CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION, Kristina Arslain
EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS, Madhurima Bandyopadhyay
DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS, Abigail S. Burrows
ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS, Jenna Krager
RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS, Soon Kiat Lau
Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease, Armando Lerma
Assessment of Grain Safety in Developing Nations, Jose R. Mendoza
Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3, Morganne Schmidt
Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska, Esteban Valverde-Bogantes
2019
HIGH PRESSURE THAWING OF RAW POULTRY MEATS, Ali Alqaraghuli
Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2, Amy Garrison
Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities, Emerson Nolasco
Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains, Caroline Smith
2018
Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant, Carly Rain Adams
Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition, REHAB ALDAHASH
EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS, Paridhi Gulati
Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans, Hollman Andres Motta Romero
Implementation of ISO/IEC Practices in Small and Academic Laboratories, Eric Layne Oliver
Enzymatic Activities and Compostional Properties of Whole Wheat Flour, Rachana Poudel
Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper, Sabrina Vasquez
2017
Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility, CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller
Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures, Ana Cristina Arciniega Castillo
WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION, Sandrayee Brahma
Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products, Brandon Nguyen
Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility, Lisbeth Vallecilla Yepez
Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016, Esteban Valverde-Bogantes
Validation of Extrusion Processing for the Safety of Low-Moisture Foods, Tushar Verma
2016
CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES, Mohammed Alrugaibah
Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA), Abigail S. Burrows
Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches, Rachel C. Courtney
Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates, Rhaisa A. Crespo Ramírez
FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE, José Rodrigo Mendoza
Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry, Yulie E. Meneses-González
Studies on asparagine in Nebraska wheat and other grains, Sviatoslav Navrotskyi
Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process., Juan E. Ortuzar
Edible Insects as a Source of Food Allergens, Lee Palmer
IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING, Franklin Sumargo
Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles, Junsi Yang
2015
The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle, Nirosh D. Aluthge
Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack, Ashley J. Bernstein
Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour, Didier Dodier
Simulation and Validation of Radio Frequency Heating of Shell Eggs, Soon Kiat Lau
Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix, Liya Mo
A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods, Krishnamoorthy Pitchai
Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System, Monchaya Rattanaprasert
Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process, Shreya N. Sahasrabudhe
PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION, Nidhi Sharma
Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans, Mallory J. Suhr
Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale, Pimsiree Suwan
Influence of Native and Processed Cereal Grain Fibers on Gut Health, Junyi Yang
2014
CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH, Mohammed Aldawsari
Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility, Jennifer A. Arcila Castillo
DEBARYOMYCES HANSENII: A FOODBORNE YEAST THAT PRODUCES ANTI-CANDIDA KILLER TOXIN, Nabaraj Banjara
Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization, Carmen Lucia Cano Roca
TRACKING HEAT-RESISTANT, SPOREFORMING BACTERIA IN THE MILK CHAIN: A FARM TO TABLE APPROACH, Maricarmen Estrada Anzueto
Starch-Pectin Matrices for Encapsulation of Ascorbic Acid, Yiwei Liu
PECTIN FROM APPLE POMACE: EXTRACTION, CHARACTERIZATION, AND UTILIZATION IN ENCAPSULATING ALPHA-TOCOPHEROL ACETATE, Lucia G. Miceli-Garcia
Non-digestible Oligosaccharides: Anti-adherence and Other Biological Properties, Maria I. Quintero-Villegas
Adherence Inhibition of Human Pathogens Campylobacter jejuni and Campylobacter coli by Non-digestible Oligosaccharides, Alejandra Ramirez-Hernandez