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Theses from 2023

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The Effects of Sous Vide Cooking and Cysteine Proteases on Instrumental and Sensory Textural Properties of Lower Value Cuts of Beef, Ian Smith

Theses from 2020

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The Effect of Varying Environmental Conditions on the Performance of Triboelectric Generators, Andrea Fisher

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Investigation of Consumer Acceptability of Beverages Through Automated Facial Expression Analysis and Overall Liking, Funan Jiang

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Technique for the Determination of Migratable Primary Aromatic Amines Applied to Multi-Laminate Pouches Utilizing Polyurethane Adhesives, Ryan Frederick Ramey

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Effect of Oxygen Scavenging Films and Modified Atmosphere on the Quality of Hot-Filled Freestone Peach Puree, Steven Skrypec

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Determining Indicators of Successful Aging in a Population of Individuals Living in an Active-Living Community, Olivia Tant Trapp

Theses from 2019

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Nutrition and Food Safety Literacy Status Among Food Pantry Supervisors and Volunteers in South Carolina, Catherine Elizabeth Harvey

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Culinary Medicine: An Evaluation to Assess the Knowledge, Attitudes, Behaviors and Confidence of 1st Year Medical Students in a Culinary Medicine Teaching Kitchen, Lauren Elizabeth Vanderpool

Theses from 2018

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The Effect of Hot Fill and Hold Processing on the Performance of Multilayer Packaging Films, Meredith Leigh Johnson

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An Investigation of the Shelf Life of Cold Brew Coffee and the Influence of Extraction Temperature Using Chemical Microbial and Sensory Analysis, Samuel Nicholas Lopane

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Analysis of Frozen Desserts using Low-Temperature Scanning Electron Microscopy (LT-SEM), Kinsey Elizabeth MacDonald

Theses from 2017

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Persistence of Escherichia coli O157:H7 and Listeria monocytogenes on the Exterior of Common Packaging Materials, Duleeka Prasadani Kuruwita Arachchige

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Pilot Study: Evaluating the Risk of Allergen Cross-Contact in Ice Cream Scoop Shop Dipper Wells, Lindsey Lake

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Culinary Nutrition Camp; Healthy Lifestyles Cooking Like a Chef (HLCLC) Program: Implementation and Evaluation, Shannon Lynn Monnier Evers

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Content Analysis of Spanish-language Materials Targeting Consumers with Information about Human Norovirus, Ana Romero Vega

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Optimization of HPLC Detection of PMP Derivatives of Carbohydrates, Weizheng Wang

Theses from 2016

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Examination of Health Related Practices and Knowledge That May Affect Blood Pressure in NCAA Division 1 Collegiate Football Players, Sarah Armstron

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Effect of Irrigation Water on Growth and Physical Characteristics of Alfalfa (Medicago Sativa) and Mung Bean (Vigna Radiata) Sprouts, Kathryn Frances Cornelia Davis

Theses from 2015

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Separation and Identification of Bioactive Compounds from Oplopanax horridus, Christina Nicole Bailey

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CHEMICAL AND FUNCTIONAL PROPERTIES OF BROSIMUM ALICASTRUM SEED POWDER (MAYA NUT, RAMÓN NUT), Chad Thomas Carter

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Development and Testing of Supplemental Materials for an Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman

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Use of Electrolyzed Water as a Topical Antimicrobial and Minimal Processing Technique for Fresh, Whole Peaches, Dylan Zachary Hopkins

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Evaluation of Prevention and Control Strategies for Human Noroviruses in Long-Term Care Facilities in South Carolina, Lalani N. Jayasekara

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Mathematical Properties that Influence Least Significant Change of Body Composition and Bone Mineral Density Measured by Dual Energy X-Ray Absorptiometry, Nadia Marie Ghassan Najm

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Chemical Separation and Analyses of Bioactive Compounds in Chloroform Fraction of Oplopanax horridus (Devil's Club), Lauren Wiseman

Theses from 2014

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IS IT CULTURALLY APPROPRIATE? EVALUATION EFFORTS FOR MEASURING THE CULTURAL APPROPRIATENESS IN NUTRITION EDUCATION PROGRAMS TARGETING THE HISPANIC POPULATION, Andrea Aguilar Corrales

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EFFECT OF LOW AND HIGH MOLECULAR WEIGHTS WATER SOLUBLE CHITOSAN ON OXIDATION OF WHOLE MILK POWDER, Wesam Al-Jeddawi

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The Effect of Gender and Status Difference on Saturated Fat Content of Entree Items Chosen by Elementary School-Aged Students, Annie Anderson

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EFFECT OF BROMELAIN ON DUCK BREAST MEAT TENDERIZATION, Ahmet Buyukyavuz

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Cooking Healthy, Eating Smart (CHES): Evaluating the Feasibility of Using Volunteers to Deliver Nutrition and Food Safety Education To Rural Older Adults, Morgan Getty

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COMBINING MODIFIED ATMOSPHERE PACKAGING AND NISIN TO EXTEND THE SHELF LIFE OF ATLANTIC SALMON (SALMO SALAR), Dong Han

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Pilot Study of a Budget-Tailored Culinary Nutrition Education Program for Undergraduate Food Science Students, Dorothy Kerrison

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Dietary Behaviors and Nutrition Intervention Preferences of Breast Cancer Survivors, Sherry A. Stokes

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Prevalence of Human Noroviruses in Commercial Retail Food Establishment without a Recently Reported Outbreak of Gastroenteritis, Chaoyi Tang

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Determining the Fate of NON-O157 Shiga Toxin-Producing Escherichia Coli in Dairy Compost During Storage using the Optimized Detection Method, Hongye Wang

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Hand Hygiene Promotion: An Essential Strategy for Preventing Foodborne Disease in Elementary Schools, Zhangqi Wang

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FOOD, NUTRITION, CULINARY, AND PACKAGING SCIENCE UNDERGRADUATE RESEARCH, EXPERIENTIAL LEARNING, AND PRODUCT DEVELOPMENT FOCUSING ON CHILDHOOD NUTRITION, Alexandra Weeks

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ANTIOXIDANT EFFECT OF PEACH SKIN EXTRACTS FROM 13 VARIETIES OF SOUTH CAROLINA GROWN PEACHES, Yueyuan Zhang

Theses from 2013

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BACTERIAL RECOVERY, TRANSFER TO HANDS AND SURVIVAL ON RESTAURANT MENUS, Ibtehal Alsallaiy

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Food Handling, Hygiene, and Sanitation Practices in the Child-Care Environment in North Carolina and South Carolina, Xi Chen

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INFLUENCE OF COMPOST PARTICLE SIZE ON PATHOGEN SURVIVAL UNDER GREENHOUSE CONDITION, Junshu Diao

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ANALYSES OF MULTIVITAMINS IN NUTRACEUTICALS BY REVERSE PHASE HPLC WITH DAD, ELSD AND MS, Hsiang-chi Huang

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A STUDY OF THE FROTHING CAPACITY OF WHOLE MILK- 1. A MARKET SURVEY OF CONVENTIONAL AND ORGANIC MILKS, 2. THE EFFECT OF CLEAN IN PLACE (CIP) CLEANING SOLUTIONS, Sara Stancil

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Development of HPLC methods for the determination of water-soluble vitamins in pharmaceuticals and fortified food products, Hung Khiem Trang

Theses from 2012

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ASSOCIATION BETWEEN NUTRITION AND COGNITIVE FUNCTION IN COSTA RICAN OLDER ADULTS, Maria Aragon

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ASSESSMENT OF VIABILITY OF PROBIOTIC BACTERIA IN NON DAIRY FOOD MATRICES UNDER REFRIGERATION STORAGE, Muthu Dharmasena

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EXTRACTION AND IDENTIFICATION OF VOLATILE CONSTITUENTS OF OPLOPANAX HORRIDUS , Gregory Jones

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Effect of temperature on sensing intensity of basic tastes: sweet, salty and sour, Keri Lipscomb

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ANALYSIS OF THE RELATIONSHIP BETWEEN SWEETENER PROPERTIES AND VARIATIONS IN BOTH FUNCTIONALITY AND FINAL PRODUCT CHARACTERISTICS, Danielle Lynn

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PROCURING AND TRACING PRODUCE FROM SMALL- AND MEDIUM- SCALE FARMERS FOR USE IN INSTITUTIONAL FOODSERVICE OPERATIONS IN NC, SC AND GA, Anita Nunnelley

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Factors Affecting the Production of Concentrated Blue Cheese Flavorings, Jason Raines

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RESULTS FROM AN ASSESMENT SURVEY FOR SCHOOL FOOD SERVICE DIRECTORS AND SCHOOL FOODSERVICE MANAGERS PARTICIPATING IN THE 2011-2012 SOUTH CAROLINA FARM TO SCHOOL PROGRAM, Maciel Ugalde

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DEVELOPING VALUE-ADDED PEPTIDE ANTIOXIDANTS FROM RENDERING PRODUCTS, Xiaoting Xing

Theses from 2011

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THE FOOD WASTE MANAGEMENT SYSTEM IN A SOUTHEASTERN HOSPITAL, Amal Habadi

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Use of the Health Belief Model to Assess Hand Hygiene Knowledge, Perceptions, and Practices of Saudi Students Studying in the U.S., Najla Khateeb

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THERMAL DESTRUCTION OF GEOBACILLUS STEAROTHERMOPHILUS IN RENDERED ANIMAL CO-PRODUCTS, Yubo Zhang

Theses from 2010

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EFFECT OF CRUST FREEZING ON THE QUALITY AND SURVIVAL OF ESCHERICHIA COLI AND SALMONELLA TYPHIMURIUM IN RAW POULTRY PRODUCTS, Byron Chaves-elizondo

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Effects of Common Culinary Cooking Techniques on the Antioxidants in Collard Greens, Alexander Clifford

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Isolation, characterization and application of bacteriophage to treat hydrogen sulfide producing bacteria in raw animal materials destined for the rendering process, Chao Gong

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Evaluation of Health and Diabetes Knowledge of CU4Health Participants by Food Frequency Questionnaire and Michigan Diabetes Knowledge Test, Peter Mukwevho

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SYNthesis OF OPINIONS FROM THE FOOD MANUFACTURING INDUSTRY, ACADEMIA REPRESENTATIVES, AND UNDERGRADUATE STUDENTS REVIEWED TO HIGHLIGHT THE SKILLS, KNOWLEDGE AND ATTITUDES APPLIED TO THE PRODUCT DEVELOPMENT PROCESS, Emilia Saad

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COMPARING THE EFFECTIVENESS AND ACCEPTABILITY OF THE JUMP INTO FOODS AND FITNESS (JIFF) AND QUEST FOR HEALTH NUTRITION INTERVENTIONS WITHIN AN AFRICAN-AMERICAN POPULATION, Jermaine Shaw

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EFFECT OF REFRIGERATED VACUUM STORAGE ON THE SHELF LIFE OF COMINGLED BROCCOLI, CAULIFLOWER, AND CARROTS, Ashley Spokowski

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Chemical Composition and Antioxidant Properties of Maya nut (Brosimum alicastrum), Hatice kubra Tokpunar

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Shelf life studies on processed peaches, Divija Unhale

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Modified Method for the Microbial Enumeration of High Fat Foods, Robert Valerio

Theses from 2009

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Consumer Preferences: The Role of Food Emotions in Food Choice, Jessica Glass

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RELATIONSHIP BETWEEN TIME OF EATING AND INJURIES IN STUDENT ATHLETES, Yasuaki Okawa

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Bacterial transfer from mouth to different utensils and from utensils to food, Chaitali Purohit

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EFFECT OF OSCILLATING AND STATIC RETORT THERMAL PROCESSING TECHNOLOGY USING AN INSTITUTIONAL SIZE POUCH, Judith Trevino

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COOKING WITH A CHEF: A CULINARY NUTRITION INTERVENTION FOR COLLEGE AGED STUDENTS, Andrew Warmin

Theses from 2008

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Examination of pre-diabetes and diabetes perceptions and knowledge using focus groups, Caroline Carter

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ASSESSMENT OF A PILOT NUTRITION EDUCATION PROGRAM FOR HISPANIC YOUTH AND THEIR PARENTS, Maria Rossi

Theses from 2007

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PHYSIOCHEMICAL PROPERTIES AND BIOACTIVITIES OF TEA SEED (Camellia oleifera) OIL, Yen-hui Chen

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The Prevalence of Disordered Eating Among Varsity Collegiate Female Athletes, Lindsey Clarke

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EFFECT OF THE CO2 GRINDING ON MODIFIED ATMOSPHERE AND COLOR SHELF LIFE OF GROUND BEEF, Sofiane Ghris

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Almond Skins as a Natural Antioxidant, Heather Johnson

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DEVELOPMENT AND EVALUATION OF INSTRUMENTS TO , Patricia Michaud

Theses from 2006

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THE HEALTH AND NUTRITION OF MIGRANT FARM WORKERS IN SOUTH CAROLINA, Abel Caballero

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CHILD FEEDING PRACTICES AND NUTRITION EDUCATION NEEDS OF THE LATINO POPULATION IN SOUTH CAROLINA, Claire Kirkpatrick

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Heat inactivation of thermo-resistant bacteria isolated from poultry offal, Lina Ramirez-Lopez

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COMPARISON OF BIOACTIVITIES AND COMPOSITION OF CURCUMIN-FREE TURMERIC (CURCUMA LONGA L.) OILS FROM DIFFERENT SOURCES, Yongxiang Yu