![Department of Food Science and Technology: Dissertations, Theses, and Student Research](../assets/md5images/cadb0df33d84f0e9d631071d95cd65c8.gif)
Food Science and Technology Department
Department of Food Science and Technology: Dissertations, Theses, and Student Research
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 https://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 https://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Your email address will not be published or shared.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. Instructions for deposit
Click the Submit your paper or article link at the bottom of the gray box at left.
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!
3. 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.
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
UNDERSTANDING THE FACTORS AFFECTING MICROBIOLOGICAL QUALITY OF WHEAT MILLED PRODUCTS: FROM WHEAT FIELDS TO MILLING OPERATIONS, Luis E. Sabillón Galeas
CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH ANTIOXIDANTS FROM BLUE GREEN ALGAE (SPIRULINA) USING RESPONSE SURFACE APPROACHES, Ahmad Salamatullah
2013
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
Characterization of the Gut Microbiota and Colitogenic Bacterial Species in Core 1 O-glycans Deficient Mice, Maria E. Perez-Munoz
Risk Assessment of Trace and Undeclared Allergens in Processed Foods, Benjamin C. Remington
Development of an Enzyme-Linked Immunosorbent Assay (ELISA) for the Detection of Pecan Residues in Processed Foods, Denise Tran
VALIDATION OF MICROWAVE HEATING INSTRUCTIONS FOR THE DESTRUCTION OF Salmonella spp. IN MICROWAVEABLE FOODS, Carol J. Valenzuela
Studies on Phaseolus vulgaris L. Var. Great Northern Bean for Utilization in Food Processing, Hui Wang
2012
New Technologies for Whole Wheat Processing: Addressing Milling and Storage Issues, Andres F. Doblado-Maldonado
The Evolution of Host Specificity in the Vertebrate Gut Symbiont Lactobacillus reuteri, Steven Frese
Characterization of Starch by Vibrational Spectroscopy, Brandon H. Holder
Characterization of IgG and IgE Binding to Parvalbumin Derived from Commercially Important Fish Species, Poi-Wah Lee
ANALYSIS OF MICROBIAL DIVERSITY BY AMPLICON PYROSEQUENCING, Ryan Legge
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
HOST-MICROBE-DIET INTERPLAY: DIETARY MODULATION OF THE GUT MICROBIOTA IN RELATION TO HEALTH, Inés Martínez
Soybean allergy: Effect of genetic modification (GM), heat and enzymatic treatment on overall allergenicity, Rakhi Panda
INFLUENCE OF DIETARY FIBERS AND WHOLE GRAINS ON FECAL MICROBIOTA DURING IN VITRO FERMENTATION, Junyi Yang
2011
Adaptation and Validation of Food Product Specific Analytical Methods for Monitoring Prebiotics Present in Different Types of Processed Food Matrices, Rebbeca M. Duar
PULSED ELECTRIC FIELD (P.E.F) AND PECTINASE FOR THE EXTRACTION OF POLYPHENOLS FROM GRAPE POMACE AND PEEL, Julien Khalil
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
Effects of Malting and Fermentation on the Composition and Functionality of Sorghum Flour, Onesmo N.O. Mella
BIOLOGICAL ANALYSIS OF PREBIOTICS IN VARIOUS PROCESSED FOOD MATRICES, Kristina Elise Moore
Electromagnetic and Heat Transfer Modeling of Microwave Heating in Domestic Ovens, Krishnamoorthy Pitchai
EVALUATION AND ANALYSIS OF BEEF CONTAMINATION BY LOW LEVELS OF AMMONIA, Sely Prajitna
ADHERENCE INHIBITION OF CRONOBACTER SAKAZAKII AND OTHER PATHOGENS BY PREBIOTIC OLIGOSACCHARIDES, PLANT EXTRACTS, AND OTHER NATURALLY DERIVED MOLECULES, Maria I. Quintero
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
Identification and Characterization of Putative Allergens in Pecan Species, Jelena Spiric
2010
The Bifidogenicity of the Prebiotic Galactooligosaccharides, Lauren M. G. Davis
The Use of Enzyme-Linked Immunosorbent Assays to Detect Milk Residues in Thermally Processed Food Products, Melanie L. Downs
Examination of egg white proteins and effects of high pressure on select physical and functional properties, Andrew Hoppe
Identification and Characterization of Salmonella Serotypes Isolated from Pork and Poultry from Commercial Sources, Yulie Edith Meneses-González
Development of Fourier Transform Mid-Infrared Spectroscopy as a Metabolomic Technique for Characterizing the Protective Properties of Grain Sorghum Against Oxidation, Emily Diane Sitorius
The Effects of High Pressure Processing on Peanut Sauce Inoculated with Salmonella, Tara K. Stiles
2007
Use of Near-Infrared Spectroscopy for Qualitative and Quantitative Analyses of Grains and Cereal Products, Panjama Cheewapramong
2006
EFFECT OF PREBIOTIC OLIGOSACCHARIDES ON ENTEROPATHOGENIC ESCHERICHIA COLI ADHERENCE, Kari Shoaf
1964
Factors Affecting the B-Vitamin Content of Cottage Cheese, Gary Dean Reif