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Fall 2020

Rojas Tovar, Luis E.

Non Celiac Wheat Sensitivity (NCWS), an intolerance to the ingestion of wheat products, has increased considerably during the past few years. In sensitive individuals, NCWS manifests by intestinal and extra intestinal symptoms in different ways. Two wheat protein fractions have been linked to...

Spring 2024

Xie, Jin

Fermentation is an oldest and effective method to generate taste-active compounds which contribute to food taste. The aim of this PhD dissertation was to investigate the synthetic mechanism of taste-active γ-glutamyl dipeptides during sourdough fermentation and the fermentation of plant-based...

Spring 2020

TingTing Liu

Electrochemical disinfection of water has drawn attention in recent years as an alternative for conventional chlorine-based water treatment, due to the generation of toxic disinfection by-products (DBP) during chlorination, and increased antibiotics resistant, chlorine resistant and virulent E....

Spring 2022

Zhiying Wang

Bacterial species in the order Enterobacterales populate diverse ecological niches including soil, water, nematodes, insects, plants, and vertebrates. Many Enterobacteriaceae temporarily inhabit the intestine of vertebrate hosts but also survive and thrive in extra-intestinal habitats to transit...

Spring 2022

Zhu, Tongbo

Bacteria have evolved a protein homeostasis network to maintain the integrity of their proteome. Chaperones and proteases of the core genome can be complemented by accessory genes encoding additional elements of the protein homeostasis network. The transmissible locus of stress tolerance (tLST)...

Spring 2019

Schultze, Danielle Morgan

The safety of low water activity (aW) foods is a concern due to the survival of low-infectious dose pathogens such as Escherichia coli and Salmonella. Desiccation of non-heat resistant E. coli and Salmonella increases their heat resistance; therefore, a non-thermal alternative is necessary to...

Fall 2011

Pleitner, Aaron M.

The mechanism of heat resistance in an exceptionally resistant strain of E. coli was investigated. E. coli AW1.7 was compared to a heat sensitive strain, E. coli GGG10. The heat resistance of both strains was increased by inclusion of NaCl, but only E. coli AW1.7 exhibited a consistent heat...

Spring 2012

Shahzadi, Asima

This research focused on the bioconversion of unsaturated fatty acids to hydroxy fatty acids, which are platform chemicals of biological and industrial significance. Oleic, linoleic and linolenic acid are liberated in the soap stock of plant oil refineries as free fatty acids and were used as...

Fall 2013

Ward, Patrick J

The application of antimicrobials to a brine-injected raw beef roast for the elimination/inhibition of heat resistant Escherichia coli and Listeria monocytogenes was investigated. The choice of antimicrobials for use in brine injected beef was based on minimum bactericidal concentration in brine...

Spring 2010

Mohammed, Riazuddin

Biosynthesis of milk conjugated linoleic acid (CLA), a component of milk fat with demonstrated health benefits, requires a dietary source of PUFA. Even with PUFA supplementation, milk CLA is highly variable. Therefore, this study was aimed at identifying factors responsible for the variations in...