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 online; there is no embargo for dissertations in the UNL Digital Commons.

Master's candidates: Deposit of your thesis or project is required. (If an embargo [restricted access] is necessary, you may deposit it at http://digitalcommons.unl.edu/embargotheses/ only after getting approval from your department and the Graduate Office; contact Terri Eastin).

TO DEPOSIT YOUR DISSERTATION OR THESIS

1. Create or log in to your Digital Commons account
To create an account: click on My Account at http://digitalcommons.unl.edu then Sign up.
Fill in your names, email address, create a password, and click on Create Account.
Reply to the confirming email from the system, if you get one (check your spam folder).
Your email address will not be published or shared.

2. Find the right series to deposit in
Go to the correct series in the UNL Digital Commons [series links are in the file linked here].
On the correct series page, click the Submit your paper or article link at the bottom of the gray box at left.

3. Instructions for deposit
You should be able to copy (Ctrl-C) and paste (Ctrl-V) most fields.
TITLE: Fill it in using title case (that is, capitals for the first letter of all words except articles and prepositions).
AUTHOR: In each respective box, enter your names (and/or initials) as they appear on the title page of your dissertation or thesis. You are the sole author; your advisor is not considered a co-author. Institution is University of Nebraska-Lincoln (not "at Lincoln" or ", Lincoln"). Do not leave this field blank.
FIRST ADVISOR: Enter your advisor’s name. Add a second and third, if needed (advisors only, not committee members).
DATE OF THIS VERSION: Month and Year only.
CITATION: Copy and paste the rest of whatever appears on the title page of your work. It usually starts with something like “A THESIS Presented to the Faculty …” and ends with “Lincoln, Nebraska [month] [year].”
ABSTRACT: Just include the body of the abstract, not the title or your name, but DO add your advisor’s name at the end of the abstract after the word Advisor and a colon, like this: Advisor: ….
Skip the ORCID IDs, Keywords, Disciplines, and Comments fields, and DO NOT check a bubble for the Publication Status field.
Click UPLOAD FILE FROM YOUR COMPUTER. Select the file of your work from your device (should be in Portable Document Format, PDF).
Click the SUBMIT button at the bottom.

YOU DID IT; your work is submitted!

CONGRATULATIONS on reaching this amazing milestone in your academic career!

4. After your initial deposit
Upon deposit, you will receive an email that your submission has been received; you need to show the Graduate Office this message.

Before we complete your upload, we usually wait a day or two to give you an opportunity to correct those oops issues that seem to emerge just after deposit. Before it’s been posted, you can still log back in and select Revise and upload a new version so you can upload a version with your advisor's name spelled right or whatever else needs to be fixed.

It is important that you DO NOT resubmit another file after it’s been posted online. This causes lots of problems.

But have no fear: If further changes are needed after it’s been posted, you can send a revised file to the series administrator (Sue Gardner) requesting to replace it.

Follow


2014

PDF

TRACKING HEAT-RESISTANT, SPOREFORMING BACTERIA IN THE MILK CHAIN: A FARM TO TABLE APPROACH, Maricarmen Estrada Anzueto

PDF

Starch-Pectin Matrices for Encapsulation of Ascorbic Acid, Yiwei Liu

PDF

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

PDF

Non-digestible Oligosaccharides: Anti-adherence and Other Biological Properties, Maria I. Quintero-Villegas

PDF

Adherence Inhibition of Human Pathogens Campylobacter jejuni and Campylobacter coli by Non-digestible Oligosaccharides, Alejandra Ramirez-Hernandez

PDF

UNDERSTANDING THE FACTORS AFFECTING MICROBIOLOGICAL QUALITY OF WHEAT MILLED PRODUCTS: FROM WHEAT FIELDS TO MILLING OPERATIONS, Luis E. Sabillón Galeas

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CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH ANTIOXIDANTS FROM BLUE GREEN ALGAE (SPIRULINA) USING RESPONSE SURFACE APPROACHES, Ahmad Salamatullah

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

PDF

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

PDF

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

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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

1964

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Factors Affecting the B-Vitamin Content of Cottage Cheese, Gary Dean Reif