ProQuest Subject Index - Food science at UNIVERSITY OF CALIFORNIA DAVIS

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You are viewing titles for UNIVERSITY OF CALIFORNIA DAVIS in the Food science available through the UMI Dissertations & Thesis Gradwoorks site

Antioxidative activity of mate leaves (Ilex paraguariensis )	Survival and growth of indicator Escherichia coli, Escherichia coli O157:H7 and Salmonella on grapes and grape compost in relation to food safety risks and concerns

Tomato pomace and safflower meal as ingredients in non-feed removal molt diets	The evolution of low molecular weight alcohols during wine fermentation: Effects of yeast strain ester productivity and nitrogen supplementation

The origin and transfer of silicon in beer	Analyzing foam instability in commercial beers

Quantitative microbial risk assessment (QMRA) development: QMRA for Staphylococcus aureus and Staphylococcus enterotoxin A in raw milk as an example	Quality characteristics of bananas dried with infrared radiation

Evaluating egg white fining as a means to inhibit Brettanomyces bruxellensis within merlot wine	Accounting for the partitioning of extractable and bound tannin fractions during commercial pinot noir fermentations

Minerals in milk powders of different regional origin: A preliminary study	Consumption of human milk oligosaccharides by Bifidobacterium : An experimental study

Effect of metal chelators, ascorbate, glutathione and phloroglucinol on red wine oxidation	Oak extraction effects on the body of California Chardonnay wine

Wine chemical and sensory attributes influenced by wine glass shape	Comparison of quantitative PCR and Lateral flow immunoassays for quantification of Botrytis cinerea in grape juice

Effects of simulated shipping conditions on the sensory attributes of red and white wines	Genetic, chemical and visible color profiling of teinturier grape varieties

Procyanidin oligomers and polyphenol oxidase: Methods for extraction optimization, enzymatic inhibition, and application as a natural inhibitor	Projective mapping and the perception of minerality in white wines

A comparison of the antioxidant efficacy of beer and wine polyphenols	Novel antioxidant reactions of cinnamates in wine

The effect of pH on polygalacturonase and pectin methylesterase activity in crude extracts and their thermal inactivation kinetics	Location and Rootstock Effect on Free Amino Acid and Phenolic Composition of Grape Cultivars

Consumer handling of hamburgers	Life Cycle Assessment of Honey Production and Processing in the United States

Kinetics of Gastric Juice Diffusion to Solid Food During Digestion	Rate kinetics of bread bolus disintegration in a simulated gastric environment

Correlation of descriptive analysis and instrumental texture of watermelon cultivars	Tomato Juice Spiking Study: The Effects of Varying Sugar and Acid Levels on Taste Descriptors and Consumer Preference

Terminal Restriction Fragment Length Polymorphism as a Tool for Characterizing the Microbial Ecology of Beer and Wine	Cultural Perspectives on Subjective Dimensions of Odor Perception and Odor-Elicited Memories

Development of a Hop Aroma Lexicon	Comparison of Descriptive Analysis and Projective Mapping Techniques in the Aroma Evaluation of the Distilled Spirits, Gin and Tequila

Changes in Total Aerobic, Coliform, and Presumptive Escherichia coli Counts on Pistachios during Postharvest Handling and Survival of Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes on Almond Kernels and Inshell Pistachios	Consumer attitudes toward new in-home washing systems

Phenolics, Chlorophyll and Carotenoid Composition in California Grown Monovarietal Extra Virgin Olive Oil	Effect of CsrA on Phenotypes and Virulence of Yersinia Enterocolitica

Suppression of the snf3 null by Overexpression of SKS1 Kinase in Saccharomyces cerevisiae	Changes in polysaccharides, tannin and total phenols throughout sur lies aging of Cabernet Sauvignon wine

Hop Bittering Compounds During Brewing	Bovine Oligosaccharide Diversity: A Physical and Chemical Process for Separation of Oligosaccharides from Bovine Colostrum and Milk

Release and Bioaccessibility of Lipophilic Nutrients from Raw and Processed Almonds during Digestion	Extractability and Partitioning of Tannins and Anthocyanins in Cabernet Sauvignon Fermentations: The Effects of Ethanol, Press Temperature, and Flash Detente

Predicting the Moisture Content and Texture of Raw Pistachio Kernels during Storage	Whole Almonds in Milk Chocolate Bars: Lipid migration and Bloom

Investigation of the Effect of Allowed and Forced Within-Trial Retasting on Judge Performance with the 2-AFC	A critical appraisal: the 9-point hedonic scale and hedonic ranking as an alternative

Application of 1-MCP at Different Ripeness Stages Affects Physiology and Final Tomato Fruit Quality	Determination of Phytosterols in Olive Oils using Solid Phase Extraction followed by Gas Chromatography-Mass Spectrometry

The medicinal use of chocolate: Past, present and future (1776--2007)	Effect of diet and antioxidants on phase I and II enzymes and cellular redox status

Development of radiofrequency power and non-thermal metabolic stress in disinfection and disinfestation of foods and agricultural products	Modeling the forced-air cooling process of fresh horticultural products

Effects of flavonoids on DNA oxidation and mRNA expression of DNA repair enzymes under oxidant challenge	Proteins as functional constituents in nutrients delivery systems

Efficacy of mechanisms to modify the allergenicity of peanuts and tree nuts	Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration (SIRDBD)

Development of new experimental design methods for optimizing bioprocesses with high non-linearity and multi-dimensionality	Physical and chemical changes in pectins during tomato paste processing

Assessments of plant and microbial interactions of Escherichia coli O157:H7 and Salmonella on romaine lettuce and development of molecular tools for detection and source matching of pathogenic and commensal Escherichia coli applied to regional investigations relevant to sources of lettuce outbreaks	Traceability and food safety: Liability, reputation, and willingness to pay

Quantification of cell membrane integrity and its relevance to texture quality of onions: Effects of high hydrostatic pressure and thermal processes	Whey protein isolate film with oxygen scavenging function by incorporation of ascorbic acid

Development of a non-invasive wine authentication protocol: Use of wines intrinsic susceptibility as a fingerprint	Analysis of sensory and non-sensory factors mitigating consumer behavior: A case study with extra virgin olive oil

Sensory Quality of Extra Virgin Olive Oil	Permeabilization of Plant Tissues by Pulsed Electric Fields

Mathematical Modeling of Moisture Movement within a Rice Kernel during Convective and Infrared Drying	The role of personal values in food choice and preference: A case study with potato chips and orange juice

Modeling the Impact of Diet on Consumer Nutrient and Non-nutrient Intake using Linear Programming and Probabilistic Techniques	Breakdown and Mixing of Brown and White Rice during Gastric Digestion In Vivo

Measurement of Fruit Quality using Nuclear Magnetic Resonance