![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Your email address will not be published or shared.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.
2024
Utilization of Probiotics to Compete with Clostridioides difficile for Nutrient-Niches in a Variety of in vitro Contexts, April Elizabeth Johnson
The Effect of Fat Content on the Inactivation and Recovery of Listeria spp. in Ready-To-Eat Foods After High Pressure Processing, Yhuliana Kattalina Niño Fuerte
Microbial Transfer and Cross-Contamination in Milling Facilities and Pathogen Survival In Milled Products and Baking Mixes, Aryany Leticia Peña-Gomez
Development and Validation of Aronia melanocarpa Berry Recipes for Home Canning: Integrating Thermal Lethality Studies, Microbiological Safety, and Antioxidant Analysis, Juan Diego Villegas Posada
2023
Cellulosome-forming Modules in Gut Microbiome and Virome, Jerry Akresi
Influence of Overcooking on Food Digestibility and in vitro Fermentation, Wensheng Ding
Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins, Emily F. Harley-Dowell
Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality, Emily Jundt
Fusarium Species Structure in Nebraska Corn, Yuchu Ma
Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks, Raziya Sadat
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
Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods, Jessica Humphrey
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