R. Logan Buck. 2006. Functional Analysis of Adhesion Factors and Signaling Mechanisms in Lactobacillus acidophilus NCFM. Ph.D. Dissertation in Microbiology, NCSU.
Angela E. Dobson. 2006. Identification of an Operaon Involved in the Production Lactacin B, a Bacteriocin Produced by Lactobacillus acidophilus. M.S. Thesis in Food Science, NCSU.
Andrea J. Krause. 2006. Evaluation of Consumer Acceptance and Storage Stability of Butter. M.S. Thesis in Food Science, NCSU.
Paula A. Schneider. 2006. Aggregation of alpha-lactalbumin at pH 3.5 to 6.0. M.S. Thesis in Food Science, NCSU.
Graduate Theses Completed 2005
Alissa Caudle. 2005. Flavor and flavor formation of skim milk powder. M.S. Thesis in Food Science, NCSU.
Jack P. Davis. 2005. Investigations into the mechanisms responsible for the yield stress of protein based foams. Ph.D. Dissertation in
Food
Science, NCSU.
Alleson Dobson. 2005. Identification of an operon involved in the production of lactacin B, a baceriocin produced by Lactobacillus
acidophilus. M.S. Thesis in Food Science, NCSU.
Julie I. Eledah. 2005. Calcium chloride-fortified beverages: threshold, consumer acceptability and calcium bioavailability. M.S. Thesis
in Food
Science, NCSU.
Rong Reynolds. 2005. Spray drying of Beta-lactoglobulin-vitamin a and Beta-lactoglobulin-vitamin D complexes. M.S. Thesis in Food Science,
NCSU.
Graduate Theses
Completed 2004
Rodolphe Barrangou. 2004. Functional genomic analyses of
carbohydrate
unitization by Lactobacillus acidophilus. Ph.D. Dissertation in
Functional
Genomics, NCSU.
Janine Beucler. 2004. Design of a thirst-quenching beverage from whey
permeate. M.S. Thesis in Food Science, NCSU.
Jessica L. Childs. 2004. Factors regulating shreddability of
cheese.
M.S. Thesis in Food Science, NCSU.
Ahmed S. Eissa. 2004. Enzymatic modification of whey protein gels at low
pH. Ph.D. Dissertation in Chemical Engineering, NCSU.
Jon D. Firebaugh. 2004. Characterization and application of a derivatized
whey ingredient.
M.S. Thesis in Food Science, NCSU.
Nicole Souther. 2004. Development of a multiplex PCR to identify
Lactobacillus
acidophilus NCFM, a probiotic organism. M.S. Thesis in Food Science, NCSU.
Graduate Theses
Completed 2003
Qixin Zhong. 2003. Cooling effects on the functionality and
microstructure of
processed cheese. Ph.D. Dissertation in Food Science. NCSU.
Graduate Theses
Completed 2002
Mary Carunchia. 2002. Impact of starter culture rotation on commercially
produced liquid Cheddar cheese whey. M.S. Thesis. NCSU.
Amanda L.Dees. 2002. Effects of various ingredients on a model process
cheese
system. M.S. Thesis. NCSU.
Thomas A. Glenn III. 2002. A rheological analysis of complex geometries with
applications to food process engineering. M.S. Thesis. NCSU.
Michelle Leach. 2002. Application of Microwave Technology to Process Cheese
Production. M.S. Thesis. NCSU.
Graduate Theses
Completed 2001
Matthew D. Burke. 2001. Enzymatic modification of biopolymer solutions and
gydrogels. Ph.D. Dissertation in Chemical Engineering Department, NCSU.
Rebecca H. Clark. 2001. Distribution and sain polymorphisms in probiotic Lactobacilli. M.S. Thesis.
NCSU.
Jack P. Davis. 2001. The effects of NaCl, CaC12, lactose and pH on the foaming properties of whey proteins.
M.S. Thesis. NCSU.
Heather M. Hudson. 2001. Physical and functional characterization of whey thickening ingredients produced from
a novel protein derivatization procedure. Ph.D. Dissertation. NCSU.
Steogeb McInvale. 2001. Development of a reverse transcriptase polymerase chain reaction (RT-PCR) assay to detect
slt mRNA of Shigatoxin producing Escherichia coli in food enrichments. M.S. Thesis. NCSU.
Michael W. Russell. 2001. Development of molecular tools for the study of
intestinal and probiotic lactobaCP1.Ph.D. Dissertation, Microbiology, NCSU.
Tracy R.Tuler. 2001. The overexpression of lactococcal peptidases in the presence of a novel enzyme externalization
system in Lactococcus lactis. M.S. Thesis. NCSU.
Christopher P. Wilcox. 2001. The application of immobilized enzymes in the modification of dairy proteins as well as the
isolation
and partial characterization of CD36 from milk . Ph.D. Dissertation. NCSU.
Addie D. Anderson. 2000. Rheological characterization of dairy-based
systems
stabilized with carageenan. M.S. Thesis. NCSU.
Mark A. Cullison. 2000. Use of zirconium hydroxide and magnetized
zirconium
hydroxide for the concentration of pathogens from representative dairy products.
M.S. Thesis. NCSU.
Melissa M. Fenn. 2000. Enzymatically-derived flavor concentrates to
improve the
flavor and acceptability of reduced-fat cheese. M.S. Thesis. NCSU.
Hany Girgis. 2000. Stress Adaptation of lactic acid bacteria. M. S. Thesis. NCSU.
Matthew K. McGuffey. 2000. Electrostatic effects on the physical
properties of
particulate whey protein isolate gels. M.S. Thesis. NCSU.
Chris W. Pernell. 2000. Comparison of the functional properties of egg
white
proteins and whey protein isolate in aerated food systems. M.S. Thesis. NCSU.
Myke L. Rich. 2000. The effects of sugars on whey protein isolate
gelation.
M.S. Thesis. NCSU.
Ju Jean Shaw. 2000. M.S., Nutrition. Bioavailability of
oil-based and
B-lactoglobulin complexed vitamin A in a rat model. NCSU.
Sudhir Tamarapu. 2000. Development of a multiplex PCR for
detection of
enterotoxigenic Staphylococcus aureus. M.S. Thesis. Mississippi State
University.
Ross M. Tomaino. 2000. Impact of starter culture on liquid Cheddar
cheese whey.
M.S. Thesis. NCSU.
Bongkosh (Jaeb) Vardhanabhuti. 2000. Polymerized whey protein isolates:
characterization, rheological, and gelation properties. Ph. D. Dissertation.
NCSU.
Graduate Theses Completed 1999
D. Carey Walker. 1999. Localization of the IS-3 group insertion element
IS1223 at strategic positions in the Lactobacillus genome near genetic
determinants for lactose utilization, conjugation and bacteriocin production.
Ph.D. Dissertation. Microbiology, NCSU.
Shirley A. Walker. 1999. Molecular characterization of the late promoter and
surrounding region of the lytic, lactococcal bacteriophage 31 and its use in the
development of expression systems for Lactococcus lactis. Ph.D.
Dissertation. Food Science, NCSU.
Graduate Theses Completed 1998
Hengameh G. Allen. 1998. Effects of trivalent chromium and casein on serum lipids,
glucose, and insulin, and cell membrane cholesterol and phospholipids. M.S.
Thesis. NCSU.
Barry L. Baxter 1998. Use of adjunct cultures and elevated temperatures in
reduced fat Cheddar cheese. M.S. Thesis. Mississippi State University.
Buffy Marie Beard. 1998. Thermal resistance of bacterial spores in
milk-based beverages supplemented with nisin. M.S. Thesis. NCSU.
Jill A. Brindisi. 1998. Influence of commercial enzymes on volatile
profiles and
sensory characteristics of hydrolyzed milk samples. M.S. Thesis. NCSU.
Angela Cauley. 1998. Methods development to determine the
allergenicity of milk
proteins in an animal model. M.S. Thesis. NCSU.
H. DY Chen. 1998. Identification of human milk antibacterial factors and the
effect of temperature on activity. Ph.D. Dissertation. NCSU.
Denise C. Crowell. 1998. Microbial analysis of human intestinal flora after
feeding Lactobacillus acidophilus. M.S. Thesis. NCSU.
Nikki Drye. 1998. Functionality and antioxidant activity of whey
phospholipids. M.S. Thesis. NCSU.
Pat Etcheverry. 1998. Bioactive peptides in milk hydrolysates. M. S. Thesis.
NCSU.
Elizabeth A. Gwartney 1998. Texture and flavor release. Ph.D. Dissertation. NCSU.
T.L. Hicks. 1998. The effect of vitamin fortification procedures upon final
vitamin A & D concentrations in fluid milk products. M.S. Thesis. NCSU.
P.A. Jenny. 1998. Designing a triggered suicide system for phage defense of
Streptococcus thermophilus. M.S. Thesis, Microbiology, NCSU.
Kyle Jensen. 1998. Use of adjunct cultures in reduced-fat Jarlsberg-type
cheese. M. S. Thesis. Mississippi State University.
Charles A. Leduc. 1998. Discrepancies in the methods of testing butterfat used for
the purchase and sale of milk. M.S. Thesis. NCSU.
Gwen A. Allison 1997. Molecular analysis of lactacin F, a bacteriocin produced
by Lactobacillus johnsonii, and novel genetic applications in lactic acid
bacteria. Ph.D. Dissertation. NCSU.
K.J. Aryana. 1997. Microstructure of some dairy foods and food protein gels.
Ph.D. Dissertation. Mississippi State University.
Elaine L. Bowland. 1997. Fundamental rheological and microstructural analyses of
model processed cheese. Ph.D. Dissertation. NCSU.
Diego Darquea. 1996. Development and characterization of a bioselective
adsorption matrix for removal of Bacillus cereus spores from buffer and milk.
M.S. Thesis. NCSU.
Gordana Djordjevic. 1997. Development of a triggered suicide system for
bacteriophage defense. Ph.D. Dissertation. NCSU.
Scott Evans. 1996. Heterologous expression of syseroxide dismutase in lactic
acid bacteria. M.S. Thesis. NCSU.
K. Farooq 1997. Effect of fat replacers on the physico-chemical properties
of lowfat and nonfat dairy products. Ph.D. Dissertation. Mississippi State
University.
W.L. Hadden. 1997. Effects of pH and chymosin on the physical properties of
milk protein concentrate gels. M.S. Thesis. NCSU.
Kai Koo. 1997. Construction of a single chain antibody for bioselective
adsorption of microorganisms as a processing technology. Ph.D. Dissertation. NCSU.
Peychii Lee. 1996. Lipase immobilization by biospecific adsorption. Ph.D.
Dissertation. NCSU.
Ok-Jin Park. 1997. Preparation of casein phosphopeptides and
characterization
of their calcium binding and allergenicity. Ph.D. Dissertation. NCSU.
Debra Taylor. 1997. Assessing the environmental quality of food processing.
M. S. Thesis. Mississippi State University.
Yonca Yukul 1997. Effect of carbonation on the shelf-life of yogurt. M.S.
Thesis. Mississippi State University.
