Theses/Dissertations from 2023
Effects of Time, Temperature, and Cooking Vessel on Antioxidant Potential, PH, and Degrees Brix in the Processing of Black Garlic, Victoria Gargano (2023)
The Antioxidant Content of Wong Lo Kat Tea, Valerie Kwong (2023)
Theses/Dissertations from 2022
Calcium Intake Among Parents and Caregivers of Children with a Milk Allergy or Intolerance : A Comparative Analysis, Ilana Dubrovsky-Razam (2022)
Theses/Dissertations from 2020
A Comparison of Antioxidant Potential, Total Phenolic Content, and Cannabidiol (CBD) Content of Cannabis Infused Hemp, MCT, and Olive Oils, Alexa Gruschow (2020)
Theses/Dissertations from 2019
The Effect of Grind Size and Brew Time upon Antioxidant Potential, Sensory Profile, and Consumer Likability of Cold Brew Coffee, Angela Morresi (2019)
Student's Explicit and Implicit Attitudes Regarding Breastfeeding in Public : Analyzed Through FaceReader™ Technology, Kaitlin Doherty Overgaard (2019)
Theses/Dissertations from 2018
An Assessment of Daily Plain Water Intake Level and Its Association with Total Energy Intake Among College Students, Maria Alanazi (2018)
Benefits of a Nutrition Education Program on a Community of Developmentally Disabled Adults, Rory Kathleen Coleman (2018)
The Stability of Tea Polyphenols as a Food Additive and Its Effect on Streptococcus mutans, Chia-Liang Huang (2018)
The Non-additive Effect of Food and Wine in the Spanish Diet on Total Antioxidant Capacity of the Spanish Mediterranean Diet, Carol Majkrzak (2018)
Green Tea Polyphenols as Potential Food Additives, Danxia Shi (2018)
Theses/Dissertations from 2017
The Effects of Incorporating Sprouted and Non-Sprouted Chickpea Flour in Pasta Products Upon Sensory Characteristics, Consumer Acceptability, In-Vivo Flow-Mediated Dilation, and In-Vitro TEAC Analysis, Joseph Adam Bruno (2017)
Do Emotions Have an Effect on Brand Versus Non Branded Cold Green Tea Drinks?, Michael Fattrosso (2017)
The Association of Sugar-Sweetened Beverage Intake and Body Mass Index of University Students Living On and Off Campus, Tyler Marie Marchei (2017)
Artisanal Cider and the Craft Beverage Consumer Tourist Experience, Meghann Newell (Miller) Smith (2017)
Theses/Dissertations from 2016
The Role of Nutrition Education and Active Choice to Increase Fruit and Vegetable Consumption Among Second Grade Students During Lunchtime, Robyn M. Cafiero (2016)
Weight Loss Apps : Behavioral and Psychological Factors Related to Usage and Success, Kelsey Alexandra Gatto (2016)
Effects of Differences of Middle Eastern and American Cultural Backgrounds on Salt Perception Using FaceReader : A Pioneering Tool to Capture Instant Emotional Reactions, Mohamad Bassel Khair (2016)
Factors Influencing the Eating Practices of Hospital Nurses During Their Shifts, Tina Maria Monaghan (2016)
Theses/Dissertations from 2015
Consumer Perceptions of Calorie Content in Fast-Food Restaurant Meals vs. Casual Dining Chain Meals, Gina Alexandra Pope (2015)
Theses/Dissertations from 2013
Bridging Patient Outcome Gap for Type 2 Diabetes : Can We Bridge Physician Practices to Produce Results Achieved in Evidence-Based Lifestyle Intervention Research?, Brenda Killen Johnson (2013)
An Exploratory Study of College Students’ Dietary Choices Relative to Independence, Emily Raines (2013)
Theses/Dissertations from 2012
Disseminating Evidence-Based Information about Nutrition to Practitioners, Marissa Burgermaster (2012)
Theses/Dissertations from 2011
Kombucha : An Exploration of Microbial Composition, Brewing Conditions, and the Effect of Fermentation Time on the Rate of Alcohol Production, Erin-Leigh Gallop (2011)
Theses/Dissertations from 2008
Nutritional Evaluation of Lean and Non-Lean Female High School Athletes Using MyPyramid, William Edward McSheffrey (2008)
Theses/Dissertations from 2005
International Students’ Perceptions of Food Service at a New Jersey State University, Rebecca Ann Schubert (2005)