• Application of Dietary Fibre from Agricultural Products in Bread 

  Liu, Zhouyilin (2019-09)
• Investigation of Alternatives to Ionophore/Antibiotic Management Strategies in Finishing Cattle and the Inherent Effect on Beef Quality and Shelf Life 

  Wang, Lydia (2019-09)
• Activated Release of Salicylaldehyde and Hexanal from Branched Polyethylenimine Polymeric Precursor System Encapsulated in Ethyl Cellulose-Poly(ethylene oxide) Nonwovens 

  Dulvi, Mohamed Tabrez (2019-09)
• The effect of different beef cuts on the processing, compositional, and sensory properties of beef bacon. 

  Chalupa-Krebzdak, Sebastian; Bohrer, Benjamin (2019-08-29)
• Characterizing the culturable bacteria isolated from imported, ready-to-eat (RTE) foods for their ability to control Listeria monocytogenes 

  Gelda, Krishna Sen (2019-09)
• Lipid Digestion of Oil-in-water Emulsions Stabilized with Low Molecular Weight Surfactants 

  Ng, Natalie (2019-08)
• Influence of Diagnostic Methods in Determining the Prevalence of the Top 6 Non-O157 Shiga Toxin-Producing Escherichia coli in Beef Processing 

  Melebari, Mohammad (2019-07)
• Using gene editing to investigate the function of epsD gene in exopolysaccharide (EPS) biosynthesis of Lactococcus lactis subsp. cremoris JFR1 

  Xu, Huasong (2019-03-29)
• The Effect of Cranberry Pomace Extracts on the Growth of Meat Starter Cultures and the Subsequent Effect on Dry Fermented Sausage Safety and Quality Characteristics 

  Lau, Alex (2019-04)
• The Correlation Between Tolerance to Low water Activity and High Hydrostatic Pressure in Shiga Toxin Producing Escherichia Coli 

  Bazaid, Fahad (2019-03)
• Effect of co-consumption of enhanced protein concentration and modified casein:whey ratio milk with cereal on satiety, food intake and glycemic response and the elucidation of mechanisms through in vitro digestion 

  Kung, Bonnie (2019-03)
• Induction of the Persister Dormant State in Shiga Toxin-Producing Escherichia coli by Agents Encountered in the Soil Environment 

  Tremblay, Chelsey (2018-12)
• Activated Release of Salicylaldehyde and Hexanal from Imidazolidine Precursors Embedded in EC-PEO Nonwovens for Fresh Produce Preservation 

  Shi, Caihua (2018-12)
• UV light-based interventions to inactivate pathogens on fresh produce through the use of UV-LEDs and water-assisted processing 

  Green, Andrew (2018-08)
• Molecular origins of cocoa butter triclinic polymorphism 

  Mirzaee Ghazani, Saeed (2018-11-13)
• Lactococcus lactis subsp. cremoris JFR1 suppresses virulence gene expression of Salmonella in intestinal epithelial cells 

  Zhang, Justina (2018-09)
• One-way Degassing Valve Behavior & Function in The Acceptability of Stored Coffee 

  Cowell, Jessey (2018-09-19)
• Effect of Cooking Process and Solution on Starch Digestibility (In Vitro), Bioactive and Anti-Nutritional Compounds of Saskatchewan Grown Pulses 

  Liu, Yihan (2018-09-07)
• Anti-inflammatory Activity of Isomaltodextrin in a C57BL/6NCrl Mouse Model with Lipopolysaccharide-induced Low-grade Chronic Inflammation 

  Hann, Melissa (2018-08)
• Inactivation of Salmonella and Enterococcus faecium NRRL B-2354 Surrogate on Flax Seed using an Ethanol-Peroxyacetic Acid Based Sanitizer Applied on a Laboratory and Commercial Scale 

  Al Ali, Narjes (2018-05)

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