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Theses/Dissertations from 2020

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Investigation of Anti-Inflammatory and Antioxidants Properties of Phenolic Compounds from Inonotus obliquus Using Different Extraction Methods, Weaam A.A. Alhallaf

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Evaluation and Exploration of Microbial Quality and Safety Aspects of Unpasteurized Retail Maine Dairy Products, Dhafer A.M.H Alshaibani

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Evaluation and Impact of Food Safety Messages in New Media for Trending Recipes: Savory Jam on YouTube, Alison L. Brodt

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Thermal Inactivation of Bacterial Pathogens and Fungal Spores Under Post-Process Contamination Scenarios in Maple Syrup Processing, Maria Fiore

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Effects of Salt and Garlic Concentration on The Microbial Safety, Biochemical Properties, and Sensory Acceptance of Spontaneously Fermented Beet Kvass, Abigail Hing

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High Pressure Processing Of Sous-vide Lobster (Homarus Americanus) Tails, Sami Ali Humaid

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Development of Valuable and Functional Protein-Based Food Ingredients From Invasive Green Crabs, Bouhee Kang

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Biogenic Amines as a Product of the Metabolism of Proteins in Beer, Hayden Koller

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Consumer Acceptability of Gulf of Maine Sugar Kelp Seaweed in Baked Bread, Laurel Simone

Theses/Dissertations from 2019

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Efficacy of Alternative Sanitization Methods on Wild Blueberries and Fresh Cut Cantaloupe, Selena Callahan

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Identification of High-Risk Food Coping Strategies of Maine Food Pantry Clients, Kathryn Cutting

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Age-related Smell Changes and Their Effects on the Health Status of Older Americans, Emily Duran Frontera

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Validation of a Fluorescence-Based Bacteria Enumeration and Viability Determination Method Using Image Cytometry, Matthew R. Hodgkin

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Effects of Salt Concentration on the Physicochemical Properties and Microbial Safety of Spontaneously Fermented Cabbage, Surbhi Khanna

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Effects of High Pressure and Sous-Vide Processing On Quality of Atlantic Sea Scallops (Placopecten Magellanicus), Dhriti Nayyar

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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

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The Influences of Kokumi on Emotions and Satisfaction, Tamara Stephens

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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

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Broth: Enhancing Market Opportunities and Improving Sustainability of Maine Farmed Seaweed, Zachary M. Bonelli

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Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds, Sarah M. Brochu

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Development of Kefir Products Using Aronia or Elderberries and the Impacts of Fermentation on the Health-promoting Characteristics of Aronia Polyphenols, Xue Du

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Consumer Acceptance and Phytonutrient Assessment of Cold Hardy, Locally Grown Plums, Amber L. Elwell

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Behavior, Knowledge and Attitude Changes in Youth Participating in the 4th H for Health Challenge Curriculum, Brianna N. Fortin

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Students' Perception of Their Stress Level, Body Size, and Health Environment During their First Year of College, Amber D. Murray

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The Effect of Wild Blueberry Anthocyanins and Phenolic Acids on Innate Immunity: The Compliment System, Vasiliki Papakotsi

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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

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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

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Consumer Attitudes Toward Seaweed in the Eastern United States, Chantel Banus

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The effectiveness of a closed-circulation gaseous chlorine dioxide or ozone treatment against shiga toxin-producing Escherichia coli, Salmonella species, and Listeria monocytogenes on produce, David Bridges

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Consumer and Phytonutrient Assessment of Locally Grown Maine Plum Fruit, Zakkary J. Castonguay

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Evaluating the Dissemination of the iCook 4-H Program Using Outcome, Process, and Fidelity Measures., Tara Gould

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Phytonutrient Content and Consumer Attitudes of Purple-Fleshed Potatoes (Solanum tuberosum L.) and Consumer Attitudes Towards Low-Acrylamide French Fries, Aaron Michael Johnson

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Attenuating the Antibody Reactivity of the Shrimp Major Allergen (Tropomyosin) using Food Processing Methods, Adeseye Lasekan

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Frozen Yogurt as a Protein Supplement for Older Adults, Huong Ly Nguyen

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Development of Gaseous Antimicrobial Interventions: Chlorine Dioxide and Ozone Against Foodborne Pathogens on Produce and Low-Moisture Foods, Bhargavi Rane

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Using Nutrition Education at a Maine Food Pantry Impacts Food-Related Behavior of Participants, Marissa E. Rublee

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Consumer Acceptability of Oat and Barley Recipes in Older Adults, Amy Ryan

Theses/Dissertations from 2016

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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

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Eating for Environmental and Personal Health: Green Eating, Health Behavior and Environmental Perceptions at the University of Maine, Moira E. Burke

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A competitive assessment of commercial elderberry (Sambucus sp.) products and the evaluation of copigmentation within elderberry tinctures, Joseph A. Galetti PhD

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Analysis of Organic Acids, Carbohydrates, and Yeast Quantity of Beers Brewed with Brettanomyces Yeast, Brian Martyniak

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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

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Refrigerated Shelf Life Evaluation and Effects of Minimal Processing on Antioxidant Capacity of Fresh Sea Vegetables from New England, Dhriti Nayyar

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Ultraviolet Light Assisted Photocatalytic Disinfection of Escherichia coli in White Grape Juice and Its Effects on the Quality Attributes, Tamanna Ramesh

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Preparing for Effective Program Dissemination and Implementation: An Analysis of Problems and Proposals for the iCook 4-H Program, Jodi L. Randall

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Investigating the Relationship Among Sleep, Stress, and Body Mass Index in At-risk First-year College Students, Grace A. Violette

Theses/Dissertations from 2015

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Improving Extraction of Allergenic Soy Proteins From Soy Products, Amma Konadu Amponsah

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Effects of Thermal Processing on the Microbial Levels, Heavy Metal Concentrations, and Physical Qualities of Fresh Maine Fiddleheads, Felicia Marie Dumont

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Pilot Study: Nanocellulose as a Fat Replacer in Ice Cream, Derek A. Ford

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Consumer Acceptability of and Stability of Bioactive Compounds in Frozen Treat Products Made With Underutilized Berries, Sierra F. Guay

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Method Development for Vitamin C Quantification in Two Complex Matrices, Hannah D. Hutt

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Development of a 3-Pronged Approach to Evaluation for the iCook-4H Project, Douglas R. Mathews

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Whole Grain Likability Among Undergraduate College Students, Thomas Joseph Mellette

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Clinical Intervention to Address Childhood Obesity Using Self-Determination Theory, Angelina Moore Maia

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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

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HPLC Analysis of Glutamic Acid in Tomato Cultivars, Wang-yang Arnaud

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Control and Detection of the Emerging Food Safety Threat of Toxoplasma gondii Contamination Associated with Meat and Produce, Anna Rebecca Breard

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Assessing Family Dynamics of iCook 4-H Participants in a 5-State Pilot Study, Meaghan R. Brown

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Assessing Anthropometric Measurements, Maturation Stage, and Dietary Intake of 9-10 Year Old Children in the iCook 4-H Pilot Study, Samantha Lyn Buttarazzi

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Agricultural Input Effects on Sensory Quality and Chemical Composition of Wild Blueberries, Jennifer Chadbourne

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Perceived Barriers to Increased Whole-Grain Consumption by Older Adults in Long-Term Care Facilities, Melodie A. Coffman

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Evaluation of the Impacts of a Cooperative Extension 4-H Nutrition Education and Gardening Program on Nutrition Behavior and Self-Efficacy, Elizabeth C. Dodge

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Effects of High Pressure Processing on the Quality of Farm-Raised Abalone (Haliotis rufescens), Brianna H. Hughes

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Maine Farmers' Perspectives: Barriers and Optimism to Providing Food to Feed Maine People, A Qualitative Study Using Focus Groups, Kelly Ann Ilseman

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Modern Extraction Techniques Applied to the Extraction of Flavonoids from Equisetum arvense (L.), Archibald Gordon Lang

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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

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The Effect of Wild Blueberry Consumption on the Inflammatory Response, Oxidative Stress and DNA Damage Associated with Exercise, Taylor K. Bloedon

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Nutritional Analysis of Whole Green Crab, Carcinus maenas, for Application as a Forage Fish Replacement in Agrifeeds, Beth A. Fulton and Elizabeth A. Fairchild

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Going green at the University of Maine: assessing student behavior, beliefs, and campus food availability, Rachael Lee Hall

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Economic Evaluation of the Eat Well Nutrition Education Program, Brianna L. Monahan

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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

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The Effects of pH on Pathogen Death Rate (Escherichia coli O157:H7, Salmonella and Listeria monocytogenes) in Minimally Processed, Shelf-Stable, Non-dairy Dressings, Suzanne Agro

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Development of Analytical Quality Control Techniques for Peppers, Hemolymph and Acemannan, Jason C. Bolton

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Flavor Attribute Profiling of Maine-Grown Tomatoes by HPLC, Maria Jose Cortez

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Food Safety Knowledge of 18-26 Year Old University of Maine Students: Establishing Baseline Data, Chelsea Catherine Ferk

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Assessing the Nutrition Behavior and Built Environment of Cobscook Bay, Maine, William David Hamilton

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The Effects of Different Agronomic Practices on the Composition and Quality of Wild Blueberries, Stephanie Kathryn Kerames

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Mechanism(s) of Dietary Wild Blueberry Action on Vasoconstriction in Adult Spontaneously Hypertensive Rats, Aleksandra S. Kristo

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Online Social Media: A Fresh Approach to Delivering Nutrition and Physical Activity Messages to Teens, Deniele Lemire

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The Impact of Dietary Fiber Labeling on Consumer Purchasing Behavior and Knowledge, Heidi England Morin

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Measured Versus Predicted Energy Expenditure in Critically Ill Patients, Hillary O'Donnell

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Effects of Soil Management on Wheat Composition, Brian G. St. Pierre

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A Community-Based Participatory Research Approach for Weight Management among Disadvantaged Young Adults, Jennifer R. Walsh

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Survival of Salmonella, Escherichia Coli O157:H7, and Listeria Monocytogenes in PH-Adjusted Salad Dressings, Stephanie Nicole Wolfe

Theses/Dissertations from 2011

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Blue Cornmeal Extrusion and Anthocyanin Stability, Brienne Boss

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The Effect of Cranberry Juice on Glycemia and Satiety, Christopher Joseph Gendron

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Formative Evaluation of the Stress Management Modules of an Intervention to Prevent Obesity in Young Adults, Rebecca Isabel Goff

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Real-Time Detection of Viable E. coli O157:H7 by a Piezoelectric Biosensor with Gold Nanoparticle Amplification, Xiao Guo

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Behavior, Environment, and Changeability Survey: Preliminary Work, Angel Nicole Hebert

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The Efficacy of Three Different Vitamin D Supplementation Protocols after the Roux-en-Y Gastric Bypass Procedure, Joanna Fichthorn Rosebush

Theses/Dissertations from 2010

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Mechanical Processing of European Green Crab (Carcinus maenas), the Development of a Value-Added Product and the Use of Restructuring Additives to Increase the Functional Properties of Green Crab Patties, Joseph A. Galetti

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Utilization of Fish Oils for Omega-3 Fatty Acid Fortification of Soft Cheeses, Brianna H. Hughes

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The Relative Importance of Dietary Fiber and Whole Grain Label Claims for Consumers, Sarah R. Lash

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Assessing Sleep Quality in Young Adult College Students, Aged 18 - 24 in Relation to Quality of Life and Anthropometrics, Douglas Mathews

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An Environmental Audit of the University of Maine Campus to Identify Supports for Healthful Lifestyles, Leslie Anne Ouellette

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Consumer Perception of Potato Health Benefits, Mallory A. Poole

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Detection of Escherichia coli O157:H7 with Gold Nanoparticles Sandwich Hybridization Method, Jingjing Shen

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Assessment of Factors Affecting Healthful Food Access for Low-Income Populations in Maine, Emily M. Stiles

Theses/Dissertations from 2009

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The Use of Vinegar Vapor and Post-Harvest Biological Control to Reduce Patulin in Apple Cider, Lucius Caldwell

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Assessment of Change in Fruit and Vegetable Intakes and Exercise Behavior of College Students Following an Online Intervention, Mia Jill Courtmanche