Nutritional and Food Sciences

• Acosta, Liliana (1999) Evaluation of the physico-chemical characteristics of cultured cream cheese [MS] Nutritional and Food Sciences
• Amin, Sarah Anne (2015) The Application of Valid and Feasible Dietary Assessment Methods to Evaluate the Impact of Policy and Behavioral Interventions on Children's Fruit and Vegetable Consumption [PhD] Nutritional and Food Sciences
• Bainbridge, Melissa Lee (2017) Enhancing the Content of Bioactive Fatty Acids in Bovine Milk for Human Health Promotion and Disease Prevention [Ph. D.] Nutritional and Food Sciences
• Buzzell, Paul R. (1999) The effectiveness of web-based, multimedia tutorials for teaching methods of human body composition analysis [MS] Nutritional and Food Sciences
• Carabello, Maria R. (2015) Defining Food Agency : an Ethnographic Exploration of Home and Student Cooks in the Northeast [MS] Nutritional and Food Sciences
• Cersosimo, Laura M. (2017) Rumen Microbial Ecology and Rumen-Derived Fatty Acids : Determinants of and Relationship to Dairy Cow Production Performance [PhD] Nutritional and Food Sciences
• Christiansen, Scott (2010) Chemical composition and nutrient profile of the low molecular weight fraction of bovine colostrum [MS] Nutritional and Food Sciences
• D'Amico, Dennis John (2004) Effect of ultrasound treatment on the microbiological properties of milk and apple cider [M.S.] Nutritional and Food Sciences
• DeHaan, Courtney (2011) The relationship of website utilization to weight loss success in an online behavioral obesity treatment program [MS] Nutritional and Food Sciences
• Druart, Marc (2010) Validation of a fresh Hispanic cheese manufacturing process to achieve a level of safety equivalent to pasteurization [MS] Nutritional and Food Sciences
• Dulli, Elizabeth (2001) Computer-tailored messages delivered through a touch screen computer application are effective for increasing fruit and vegetable consumption [M.S.] Nutritional and Food Sciences
• Dunn-Carver, Margaret (2011) Increasing physical activity of preschool students [MS] Nutritional and Food Sciences
• Epter, Anthony (2009) Eating out in modern American society : why people make the choice to eat outside the home? [MS] Nutritional and Food Sciences
• Eriksen, Harley (2016) The Feasibility and Validity of Novel Dietary Assessment Methods in a Pre-School Setting [MS] Nutritional and Food Sciences
• Farnsworth, Jillian Provin (2003) The effects of enzymatic cross-linking by microbial transglutaminase on the chemical, physical and microbiological properties of goat milk culture [M.S.] Nutritional and Food Sciences
• Frary, Carol DeEtte (2001) School-aged children's choices of foods and beverages high in added sugars impact their diet quality [M.S.] Nutritional and Food Sciences
• Friedman, Amy Bess (2003) Participation in a behavioral weight loss program worsens the prevalence and severity of underreporting among overwight and obese women [M.S.] Nutritional and Food Sciences
• Gold, Beth Casey (2007) Weight loss on the web : a pilot study comparing a structured behavioural intervention to a commercial program [MS] Nutritional and Food Sciences
• Greenbaum, Abigail (2012) Linking environmental and sensory qualities of a Vermont artisan cheese [MS] Nutritional and Food Sciences
• Johnson, Olivia (2016) Application of the PRECEDE-PROCEED Model in the Evaluation of a Community-Based Youth Fitness and Nutrition Summer Camp Program [MS] Nutritional and Food Sciences
• Johnson, Brian L. (2001) Effect of dietary fish oil and eicosapentaenoic acid supplementation on fatty acid oxidation in rat skeletal muscle [M.S.] Nutritional and Food Sciences
• Jones, Katherine (2009) Television in the bedroom : relationships with total TV viewing time, BMI, and sleep [MS] Nutritional and Food Sciences
• Krahl, Augusta Good (2004) Food safety and regulation : evaluation of an online multimedia course [M.S.] Nutritional and Food Sciences
• Lauber, Renée (2002) Teaching nutrition to medical students : effectiveness of a small group, interactive learning format [M.S.] Nutritional and Food Sciences
• Lekkas, Panagiotis (2016) The Microbial Ecology of Listeria Monocytogenes as Impacted by Three Environments : a Cheese Microbial Community; A Farm Environment; And a Soil Microbial Community [PhD] Nutritional and Food Sciences
• Li, Su (2006) Interactions between Lactobacillus acidophilus strains and starter cultures LB350/ST350 during fermentation of goat's milk [MS] Nutritional and Food Sciences
• Liu, Ning (2015) Effect of Radiation on Polymerization, Microstructure, and Microbiological Properties of Whey Protein in Model System and Whey Protein Based Tissue Adhesive Development [MS] Nutritional and Food Sciences
• Losambe, Alengo Nicole (2008) Microbiological evaluation of commercial cream cheese and the effect of temperature abuse on water-holding capacity of commercial cream cheese, cream cheese spread and neufchatel cheese [M.S.] Nutritional and Food Sciences
• Lynch, Rebecca Ann () Delivering food safety education to middle school students using a web-based, interactive, multimedia, computer program [MS] Nutritional and Food Sciences
• Lynch, Daniel Peter (2012) Microbiological quality of retail raw milk sold in three New England states [MS] Nutritional and Food Sciences
• Martin, Julie M. (2000) Gender differences in human methionine and homocysteine metabolism [M.S.] Nutritional and Food Sciences
• McCarthy, James Thomas (2015) Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer [MS] Nutritional and Food Sciences
• McKenzie, Debra Coward (2001) The impact of interviewer body mass index on underreporting of energy intake in overweight and obese women [M.S.] Nutritional and Food Sciences
• Micco, Nicole (2005) Does supplementing an internet-based weight-loss program with minimal in-person support enhance weight-loss outcomes? [MS] Nutritional and Food Sciences
• Nathanson, Alyssa A. (2008) Time as a vital ingredient in American cooking : a qualitative investigation of cooking skill and cooking knowledge [MS] Nutritional and Food Sciences
• Ouellette-Morton, Rebecca H. (2000) Modification of pizza sauce to improve functional characteristics of Mozzarella cheese [M.S.] Nutritional and Food Sciences
• Pacheco, Erin J. (2005) The feasability of recruiting research subjects over the Internet to study the effectiveness of a 5-a-day web site [MS] Nutritional and Food Sciences
• Pandya, Mital (2016) Definition of Bovine Leukocyte Antigen Diversity and Peptide Binding Profiles for Epitope Discovery [PhD] Nutritional and Food Sciences
• Panely, Celeste (1998) Predictors of milk consumption in U.S. school-aged children : evidence from USDA nationwide surveys [M.S.] Nutritional and Food Sciences
• Patel, Jigneshkumar S. (2008) Effect of storage temperature on nucleantion and growth rates of calcium lactate crystals on smoked cheddar cheese surfaces [MS] Nutritional and Food Sciences
• Petrova, Vera K. (2004) Use of flow cytometry for discrimination of dead, viable and injured populations of Listeria Monocytogenes following heat and acid exposure [M.S.] Nutritional and Food Sciences
• Polowsky, Patrick (2018) Analysis of surface crystals on soft washed rind cheeses using polarized light microscopy and their effect on the sensory perception of grittiness [M.S.] Nutritional and Food Sciences
• Power, Mariya V. (2007) Correlation between body size and diet composition in college females from 1992 to 2006 [MS] Nutritional and Food Sciences
• Rajbhandari, Pallavi (2009) A mechanistic approach to understanding key parameters associated with calcium lactate crystallization on cheddar cheeses using image analysis [PhD] Nutritional and Food Sciences
• Rajbhandari, Pallavi (2005) Calcium lactate crystallization on smoked cheddar cheese and its quantitative measurement by image analysis [MS] Nutritional and Food Sciences
• Reagan, Allison B. (2007) Do maternal beverage consumption, knowledge and attitudes influence beverage choice for infants and toddlers? [MS] Nutritional and Food Sciences
• Regimbald, Sharmila (2003) A novel approach for delivering nutrition, food safety and health information to Vermont's elderly [M.S.] Nutritional and Food Sciences
• Reuge, Cecile (2014) Expanding Citizenship : Workplace Democracy and Citizen Engagement in Food Cooperatives [MS] Nutritional and Food Sciences
• Revette, Dania M. (2011) An evalution of a clinic based pediatric obesity program [MS] Nutritional and Food Sciences
• Rice, Beth Helen (2005) Development of oat based symbiotic yogurt-like product using whey protein isolate as a gelation agent [M.S.] Nutritional and Food Sciences
• Savage, Lucy (2007) The impact of calorie labels on consumer behavior in a university food service establishment [MS] Nutritional and Food Sciences
• Sienkiewicz, Jennifer Ann (2005) Food safety and regulation : evaluation of an online multimedia course using Bloom's taxomony [MS] Nutritional and Food Sciences
• Smart, Christopher J. (2008) Evaluation of enrichment broth performance on recovery of low levels of healthy and heat injured Listeria moncytogenes [MS] Nutritional and Food Sciences
• Smith, Casey Ryan (1999) Comparison of a behavioral weight loss program to a behavioral weight loss program that includes cognitive therapy for body image in overweight adolescent females [MS] Nutritional and Food Sciences
• Spring, Alison (2001) A school-based approach to improving adolescent body image [M.S.] Nutritional and Food Sciences
• Tansman, Gil (2017) Development and Implementation of Methods to Study Crystallization in Cheese [PhD] Nutritional and Food Sciences
• Tran, Kay M. (1999) In-person versus telephone administered multiple-pass 24-hour recalls : validation with doubly labeled water [MS] Nutritional and Food Sciences
• Valentine, Elissa (2008) Nucleation and growth rates of calcium lactate crystals on smoked cheddar cheese : effect of packaging tightness [MS] Nutritional and Food Sciences
• Walsh, Helen (2014) Functional properties of whey protein and its application in nanocomposite materials and functional foods [Ph. D.] Nutritional and Food Sciences
• Walsh, Helen (2009) Physico-chemical properties, probiotic survivability, microstructure and acceptability of a yogurt-like symbiotic oats-based product using pre-polymerized whey protein as a gelation agent [MS] Nutritional and Food Sciences
• Wang, Wenbo (2010) Improving functionality of probiotic goat's milk yogurt using polymerized whey protein as a co-thickening agent [MS] Nutritional and Food Sciences
• Yon, Bethany Ann (2005) The use of a personal digital assistant for dietary self-monitoring as part of a weight loss program [MS] Nutritional and Food Sciences
• Zhang, Dong (2015) Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk [MS] Nutritional and Food Sciences
• Zhou, Lihua (2010) Develop whey protein based safe glue sticks for paper [MS] Nutritional and Food Sciences