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.
2012
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