Theses/Dissertations from 2023
Post-harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis pealeii and Illex illecebrosus, Caitlin M. Hillery
Chef Sensory Perspectives and Consumer Acceptance of Fermented Green Crab Sauce, Bryson J. McDonough
The Relationship between Intuitive Eating and Body Mass Index and Diet Quality in College Students, Ashley A. Reynolds
Theses/Dissertations from 2022
Sustainable Postharvest Processing and Value-addition of Aquacultured Seaweed, Samuel Akomea-Frempong
Educating Dietetics Students about the Nutritional Concerns of Older Adults, Lily Brickman
Integrated Optimization of Microbial and Chemical Compositon of Non-dairy Low Alchol Fermenteted Beverages (NDLAFB): Kombucha and Water Kefir, Adwoa S. Dankwa
Prevention of Inflammatory Bowel Disease by Broccoli-sourced and Microbially-produced Bioactives, Johanna M. Holman
The Rapid Enumeration of a Mixed Culture of S. cerevisiae & L. plantarum in Beer Using Image-based Cytometry, Kevin M. Kennedy
Modification of Cellulose Nanofibrils (CNFs) to Develop a Hydrophobic and Anti-Oxidative Food Packaging Film, Suriyaprakaash LakshmiBalasubramaniam
Career Readiness of Recently Credentialed Registered Dietitian Nutritionists, Maegan Perrault
Theses/Dissertations from 2021
Food Safety and Functionality Assessment of Kombucha Systems Through Bacillus cereus Spore and Probiotic Inoculations, Alexandria L. Bromley
Fermentation of Carcinus Maenas as a Method of Waste Stream Valorization, Delaney M. Greiner
Enzyme-Assisted Fermentation and Chef Perspectives of Green Crab Sauce, Holly Constance Leung
Health-related Quality of Life (HRQOL) in Sexual Minority (SM) College Undergraduate Students, Leigh Neptune
The Impact of Diet Quality on Health-related Quality of Life in College Students, Kayla Parsons
The Role of Red Raspberry (Rubus Idaeus) on Inflammation, Lipid Metabolism, and Endothelial Dysfunction as Related to the Metabolic Syndrome, Natalie VandenAkker
Consumer Characteristics, Acceptance and Knowledge of, and Preferences for Kombucha, Matthew Walker
Adult-use Cannabis and State Research Agencies an Exploratory Study and Development of a Harm-reduction Course, Abigail Wiegand
Theses/Dissertations from 2020
Investigation of Anti-Inflammatory and Antioxidants Properties of Phenolic Compounds from Inonotus obliquus Using Different Extraction Methods, Weaam A.A. Alhallaf
Evaluation and Exploration of Microbial Quality and Safety Aspects of Unpasteurized Retail Maine Dairy Products, Dhafer A.M.H Alshaibani
Evaluation and Impact of Food Safety Messages in New Media for Trending Recipes: Savory Jam on YouTube, Alison L. Brodt
High Pressure Processing Of Sous-vide Lobster (Homarus Americanus) Tails, Sami Ali Humaid
Development of Valuable and Functional Protein-Based Food Ingredients From Invasive Green Crabs, Bouhee Kang
Biogenic Amines as a Product of the Metabolism of Proteins in Beer, Hayden Koller
Adsorptive Surface Modification of Cellulose Nanocrystals to Stabilize Nutraceuticals Loaded Lipid Carriers for Food Application, Avinash S. Patel
Processing Modeling of Hot Air Convective Drying of Sugar Kelp (Saccharina Latissima), Praveen Kumar Sappati
Consumer Acceptability of Gulf of Maine Sugar Kelp Seaweed in Baked Bread, Laurel Simone
Theses/Dissertations from 2019
Efficacy of Alternative Sanitization Methods on Wild Blueberries and Fresh Cut Cantaloupe, Selena Callahan
Identification of High-Risk Food Coping Strategies of Maine Food Pantry Clients, Kathryn Cutting
Age-related Smell Changes and Their Effects on the Health Status of Older Americans, Emily Duran Frontera
Validation of a Fluorescence-Based Bacteria Enumeration and Viability Determination Method Using Image Cytometry, Matthew R. Hodgkin
Effects of Salt Concentration on the Physicochemical Properties and Microbial Safety of Spontaneously Fermented Cabbage, Surbhi Khanna
Effects of High Pressure and Sous-Vide Processing On Quality of Atlantic Sea Scallops (Placopecten Magellanicus), Dhriti Nayyar
Assessing the Effectiveness of the Expanded Food and Nutrition Education Program on Diet Quality as Measured by the Healthy Eating Index 2005, Sarah A. Perkins
The Influences of Kokumi on Emotions and Satisfaction, Tamara Stephens
Microbial Diversity of the Symbiotic Colony of Bacteria and Yeast (SCOBY) and its Impact on the Organoleptic Properties of Kombucha, Danielle L. St-Pierre
Theses/Dissertations from 2018
Broth: Enhancing Market Opportunities and Improving Sustainability of Maine Farmed Seaweed, Zachary M. Bonelli
Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds, Sarah M. Brochu
Consumer Acceptance and Phytonutrient Assessment of Cold Hardy, Locally Grown Plums, Amber L. Elwell
Behavior, Knowledge and Attitude Changes in Youth Participating in the 4th H for Health Challenge Curriculum, Brianna N. Fortin
Students' Perception of Their Stress Level, Body Size, and Health Environment During their First Year of College, Amber D. Murray
The Effect of Wild Blueberry Anthocyanins and Phenolic Acids on Innate Immunity: The Compliment System, Vasiliki Papakotsi
Development of a Bacteriophage-based Portable Biosensor for the Detection of Shiga-toxin Producing Escherichia coli (STEC) Strains in Food and Environmental Matrices, Irwin A. Quintela
The Effect of Wild Blueberry Bioactives on Endothelial Cell Migration and Angiogenesis: an in vitro Mechanistic, Genomic and Proteomic Approach, Panagiotis Tsakiroglou
Theses/Dissertations from 2017
Consumer Attitudes Toward Seaweed in the Eastern United States, Chantel Banus
Consumer and Phytonutrient Assessment of Locally Grown Maine Plum Fruit, Zakkary J. Castonguay
Evaluating the Dissemination of the iCook 4-H Program Using Outcome, Process, and Fidelity Measures., Tara Gould
Phytonutrient Content and Consumer Attitudes of Purple-Fleshed Potatoes (Solanum tuberosum L.) and Consumer Attitudes Towards Low-Acrylamide French Fries, Aaron Michael Johnson
Attenuating the Antibody Reactivity of the Shrimp Major Allergen (Tropomyosin) using Food Processing Methods, Adeseye Lasekan
Frozen Yogurt as a Protein Supplement for Older Adults, Huong Ly Nguyen
Using Nutrition Education at a Maine Food Pantry Impacts Food-Related Behavior of Participants, Marissa E. Rublee
Consumer Acceptability of Oat and Barley Recipes in Older Adults, Amy Ryan
Theses/Dissertations from 2016
An Evaluation of the Long-term Knowledge and Behavior Change of Participants in UMaine Extension's Expanded Food and Nutrition Education Program, Rebecca L. Bonnett
Eating for Environmental and Personal Health: Green Eating, Health Behavior and Environmental Perceptions at the University of Maine, Moira E. Burke
A competitive assessment of commercial elderberry (Sambucus sp.) products and the evaluation of copigmentation within elderberry tinctures, Joseph A. Galetti PhD
Analysis of Organic Acids, Carbohydrates, and Yeast Quantity of Beers Brewed with Brettanomyces Yeast, Brian Martyniak
The Effects of a Wild Blueberry Diet on Hepatic and Aortic Morphology in the Obese Zucker Rat, A Model of the Metabolic Syndrome, Thomas Merrow
Refrigerated Shelf Life Evaluation and Effects of Minimal Processing on Antioxidant Capacity of Fresh Sea Vegetables from New England, Dhriti Nayyar
Ultraviolet Light Assisted Photocatalytic Disinfection of Escherichia coli in White Grape Juice and Its Effects on the Quality Attributes, Tamanna Ramesh
Preparing for Effective Program Dissemination and Implementation: An Analysis of Problems and Proposals for the iCook 4-H Program, Jodi L. Randall
Investigating the Relationship Among Sleep, Stress, and Body Mass Index in At-risk First-year College Students, Grace A. Violette
Theses/Dissertations from 2015
Improving Extraction of Allergenic Soy Proteins From Soy Products, Amma Konadu Amponsah
Effects of Thermal Processing on the Microbial Levels, Heavy Metal Concentrations, and Physical Qualities of Fresh Maine Fiddleheads, Felicia Marie Dumont
Pilot Study: Nanocellulose as a Fat Replacer in Ice Cream, Derek A. Ford
Consumer Acceptability of and Stability of Bioactive Compounds in Frozen Treat Products Made With Underutilized Berries, Sierra F. Guay
Method Development for Vitamin C Quantification in Two Complex Matrices, Hannah D. Hutt
Development of a 3-Pronged Approach to Evaluation for the iCook-4H Project, Douglas R. Mathews
Whole Grain Likability Among Undergraduate College Students, Thomas Joseph Mellette
Clinical Intervention to Address Childhood Obesity Using Self-Determination Theory, Angelina Moore Maia
Evaluating Low-Temperature, Sous-Vide Processing Technology for the Production of Shelf-Life Extended, High-Quality Sea Scallop (Placopecten magellanicus), Jonelo Tribunal Sobreguel
Theses/Dissertations from 2014
HPLC Analysis of Glutamic Acid in Tomato Cultivars, Wang-yang Arnaud
Control and Detection of the Emerging Food Safety Threat of Toxoplasma gondii Contamination Associated with Meat and Produce, Anna Rebecca Breard
Assessing Family Dynamics of iCook 4-H Participants in a 5-State Pilot Study, Meaghan R. Brown
Assessing Anthropometric Measurements, Maturation Stage, and Dietary Intake of 9-10 Year Old Children in the iCook 4-H Pilot Study, Samantha Lyn Buttarazzi
Agricultural Input Effects on Sensory Quality and Chemical Composition of Wild Blueberries, Jennifer Chadbourne
Perceived Barriers to Increased Whole-Grain Consumption by Older Adults in Long-Term Care Facilities, Melodie A. Coffman
Evaluation of the Impacts of a Cooperative Extension 4-H Nutrition Education and Gardening Program on Nutrition Behavior and Self-Efficacy, Elizabeth C. Dodge
Effects of High Pressure Processing on the Quality of Farm-Raised Abalone (Haliotis rufescens), Brianna H. Hughes
Maine Farmers' Perspectives: Barriers and Optimism to Providing Food to Feed Maine People, A Qualitative Study Using Focus Groups, Kelly Ann Ilseman
Modern Extraction Techniques Applied to the Extraction of Flavonoids from Equisetum arvense (L.), Archibald Gordon Lang
Effects of Dietary Wild Blueberry on Inflamation, Lipid Metabolism and Endothelial Function in a Model of Metabolic Syndrome: A Nutrigenomics Approach, Stefano Vendrame
Theses/Dissertations from 2013
The Effect of Wild Blueberry Consumption on the Inflammatory Response, Oxidative Stress and DNA Damage Associated with Exercise, Taylor K. Bloedon
Nutritional Analysis of Whole Green Crab, Carcinus maenas, for Application as a Forage Fish Replacement in Agrifeeds, Beth A. Fulton and Elizabeth A. Fairchild
Going green at the University of Maine: assessing student behavior, beliefs, and campus food availability, Rachael Lee Hall
Economic Evaluation of the Eat Well Nutrition Education Program, Brianna L. Monahan
The Effect of High Frequency Ultrasound Pretreatment on Highbush and Lowbush Blueberries' Freeze Drying Time, Anthocyanins, Phenolics, and Other Chemical Qualities, Connie Jean Young Johnson
Theses/Dissertations from 2012
Development of Analytical Quality Control Techniques for Peppers, Hemolymph and Acemannan, Jason C. Bolton
Flavor Attribute Profiling of Maine-Grown Tomatoes by HPLC, Maria Jose Cortez
Food Safety Knowledge of 18-26 Year Old University of Maine Students: Establishing Baseline Data, Chelsea Catherine Ferk
Assessing the Nutrition Behavior and Built Environment of Cobscook Bay, Maine, William David Hamilton
The Effects of Different Agronomic Practices on the Composition and Quality of Wild Blueberries, Stephanie Kathryn Kerames
Mechanism(s) of Dietary Wild Blueberry Action on Vasoconstriction in Adult Spontaneously Hypertensive Rats, Aleksandra S. Kristo
Online Social Media: A Fresh Approach to Delivering Nutrition and Physical Activity Messages to Teens, Deniele Lemire