1. IN VITRO ANTI-COLON CANCER ACTIVITY OF COLD STORED AND RECONDITIONED VACUUM VS. CONVENTIONALLY FRIED COLOR-FLESHED POTATO CHIPS Open Access Author: Stewart, Lauriel Sylvana Title: IN VITRO ANTI-COLON CANCER ACTIVITY OF COLD STORED AND RECONDITIONED VACUUM VS. CONVENTIONALLY FRIED COLOR-FLESHED POTATO CHIPS Graduate Program: Food Science Keywords: Colon CancerStem CellsVacuum FryingAnthocyaninsPolyphenolsReconditioningCold StorageFolin-Ciocalteu AssaypH Differential AssayResazurin Cell ViabilityCaspase Glo 3/7Conventional FryingAtmospheric FryingColor-Fleshed PotatoesPurple Majesty Potatoes File: Download _Lauriel_Stewart_Final_Thesis_.pdf Committee Members: Jairam K. P. Vanamala, Thesis Advisor/Co-AdvisorRamaswamy C. Anantheswaran, Committee MemberJoshua D. Lambert, Committee Member
2. EFFECTS OF COLOR-FLESHED POTATOES ON DEXTRAN SULFATE SODIUM (DSS)-INDUCED COLITIS AND THE ROLE OF GUT MICROBIOTA Open Access Author: Wang, Tianmin Title: EFFECTS OF COLOR-FLESHED POTATOES ON DEXTRAN SULFATE SODIUM (DSS)-INDUCED COLITIS AND THE ROLE OF GUT MICROBIOTA Graduate Program: Horticulture Keywords: Anti-inflammatoryColor-fleshed PotatoDSSColitisAnthocyaninsIntestinal Microbiota File: Download 0612_Thesis_Draft-TM-final-0718-format.pdf Committee Members: Lavanya Reddivari, Thesis Advisor/Co-AdvisorSurinder Chopra, Thesis Advisor/Co-AdvisorMary J Kennett, Committee Member
