1. Development of a sequence-based molecular subtyping method for Bacillus cereus dairy isolatse Open Access Author: Miller, Donna Marie Title: Development of a sequence-based molecular subtyping method for Bacillus cereus dairy isolatse Graduate Program: Food Science Keywords: Bacillus cereusmilkmultilocus sequence typingsubtypingdairy File: Download Microsoft_Word_-_ThesisMaster6.pdf Committee Members: Robert F Roberts, Dissertation Advisor/Co-AdvisorStephanie Doores, Committee Chair/Co-ChairRobert F Roberts, Committee Chair/Co-ChairEdward G Dudley, Committee MemberChitrita Debroy, Committee MemberStephen John Knabel, Committee Member
2. Exploration of product optimization using consumer-based tools in a coffee-flavored dairy beverage Open Access Author: Li, Bangde Title: Exploration of product optimization using consumer-based tools in a coffee-flavored dairy beverage Graduate Program: Food Science Keywords: Optimizationconsumer insightdissatisfactionJAR scalingideal scalingcoffee extractmilkcoffeeformulation File: Download 1-Thesis-final Committee Members: John E Hayes, Thesis Advisor/Co-Advisor
3. Taste-aroma interactions as a sugar reduction strategy in flavored milk Open Access Author: Wang, Gloria Title: Taste-aroma interactions as a sugar reduction strategy in flavored milk Graduate Program: Food Science Keywords: milkvanillaflavored milkdairytaste-aroma interactionscross-modal interactionsflavor enhancementsweetness enhancementsugar reductionanalyticalsyntheticdose-responsematching testABX testsensory evaluationcongruencyreal food applicationisobole methodsugarscaling methodnon-scaling methodvanilla flavorsweetnessmilk flavorthicknesslikingconsumer acceptanceflavor perceptionflavorincongruent File: Download WangGloria_MSThesis_FDSC_Final.pdf Committee Members: Helene Hopfer, Thesis Advisor/Co-AdvisorGregory Ray Ziegler, Committee MemberRobert F Roberts, Committee Member