 Cocoa,
Chocolate, and Confectionery Research Group COCOA,
CHOCOLATE AND CONFECTIONERY RELATED THESES FOOD SCIENCE DEPARTMENT AT THE PENNSYLVANIA
STATE UNIVERSITY
1967-1996
- CAMPBELL,
L.B. 1967 The effect of certain phospholipids and other surfactants on lipolysis
of milkfat. M.S. (Watrous)*
- ANDERSON,
D.A. 1968. A study of the carbohydrates of cocoa beans by gas chromatography.
M.S. (Keeney)
- PARSONS,
J.G. 1968. A study of the phospholipids of cocoa beans by two-dimensional thin-layer
chromatography. Ph.D. (Patton)
- HANSEN,
A.P. 1968. Chemical changes in cacao beans associated with mold contamination.
Ph.D. (Keeney)
- BARRILE,
J.C. 1969. The heat resistance of salmonella in milk chocolate. M.S. (Cone)
- deBRUIN,
E.J. 1970. Mechanical and structural properties of caramel. M.S. (Keeney)
- WITTE,
G.P. 1970. The analysis of cocoa butter sterols to detect adulteration. M.S. (Keeney)
- REINECCIUS,
G.A. 1970. Factors affecting the concentration of pyrazines in cocoa beans. Ph.D.
(Keeney)
- OSTOVAR,
K. 1971. Isolation and characterization of microorganisms involved in the fermentation
of Trinidad cacao beans. Ph.D. (Keeney)
- ERICKSON,
J.A. 1972. A study of tocopherols in the unsaponifiable fraction of cocoa beans.
M.S. (Keeney)
- SMITH,
P.W. 1972. A study on fat oxidation in butter creams. M.S. (Keeney)
- ZAK,
D.L. 1973. Studies on the proteins of cocoa beans. Ph.D. (Keeney)
- TALAPATRA,
K. 1974. Studies on the volatile compounds in the aroma fraction of milk caramel.
Ph.D. (Keeney)
- TIMBIE,
D.J. 1975. A study of the isolation, fractionation and chemical composition of
Brazilian comun cacao proteins. M.S. (Keeney)
- GINGRICH,
B.L. 1976. Subjective and objective evaluation of milk caramels. M.S. (Dimick)
- SCHMIEDER,
R.L. 1976. A study of the starch of cocoa beans and chocolate products. M.S. (Keeney)
- TIMBIE, D.J.
1977. Studies on the proteins and purine alkaloids of cocoa beans. Ph.D.(Keeney)
- STRANG, L.A.
1977. Evaluation of honey during processing and storage. M.S. (Dimick)
- MANIERE,
F.Y. 1978. Effect of conching on flavor of dark semi-sweet chocolate. Ph.D. (Dimick)
- LEHRIAN, D.W.
1978. Chemical composition and melting characteristics of cocoa butter related
to the stage of maturity of cocoa seeds and microclimate temperatures. Ph.D. (Keeney)
- TARKA, S.M.,
Jr. 1980. A toxicological evaluation of foods containing methylxanthines with
emphasis on cocoa. Ph.D. (Keeney and Borzelleca)
- HOSKIN,
J.M. 1980. Chemicophysical aspects of dark semi-sweet and milk chocolate during
conching. Ph.D. (Dimick)
- MANNING,
D.M. 1981. Characteristics of cocoa butter crystallization. M.S. (Dimick)
- JONES,
M.B. 1981. Interrelationships among fructose, glucose and sucrose in cocoa beans
as affected by varietal types, post-harvest handling and further processing. M.S.
(Keeney)
- KIM,
H. 1982. High performance liquid chromatographic determination of (-)-Epicatechin
in cocoa beans and the effects of varietal types, curing, and roasting on its
concentration. M.S. (Keeney)
- HOSKIN,
J.C. 1982. The nature of flavor changes during conching in chocolate manufacture:
the role of free amino acids and sulfur compounds. Ph.D. (Dimick)
- MANNING,
D.M. 1984. Thermal and compositional properties of cocoa butter during static
and dynamic crystallization. Ph.D. (Dimick)
- KIM,
H. 1987. Isolation and characterization of the polyphenol oxidase from coca beans.
Ph.D. (Keeney)
- CHAISERI,
S. 1987. Evaluation of cocoa butter from different producing countries. M.S. (Dimick)
- SELAMAT, J.
1987. Acidic characteristics of cured and roasted cocoa beans from different countries
of origin and flavor of the resulting chocolate. Ph.D. (Dimick)
- DAVIS,
T.R. 1988. Thermal and compositional properties of ivory coast cocoa butter seed
crystals. Ph.D. (Dimick)
- MIRAZON,
M. 1988. Theobroma cacao: Genetic analysis using restriction fragment length
polymorphisms. M.S. (Fritz)
- CHUNG,
D.K. 1988. Theobroma cacao chloroplast DNA: Isolation and characterization.
M.S. (Fritz)
- WONG,
M.K. 1989. Extraction and high performance liquid chromatographic enrichment of
polyphenol oxidase from Theobroma cacao seeds and changes in activity during
development. M.S. (Dimick)
- ARRUDA,
D.H. 1989. Phospholipid content of Ivory Coast cocoa butter and seed crystal isolates.
M.S. (Dimick)
- MILLER,
A. M. 1992. Effects of fat on the sensory attributes of ice cream. M.S. (Kilara)
- AGUILAR, C.A.
1993. Lactose in spray-dried whole milk powders and the processing of milk chocolate.
Ph.D. (Ziegler)
- WARNER,
K.J.H. 1993. Characterization of 'Flavor-Fade' and off-flavor development in roasted
peanuts. M.S. (Dimick and Ziegler)
- DODO,
H. 1993. Theobroma cacao L: proteinase inhibitor assasys and cloning andmolecular
characterization of a gene encoding a trypsin inhibitor. Ph.D. (Furtek)
- OSEI,
J.K. 1993. Construction of a low density linkage map of Theobroma cacao
using random amplified polymorphic DNA markers.Ph.D. (Plant Physiology) (Furtek
and Fritz)
- PATEL,V.K.
1993. Stearoyl-acyl carrier protein content in developing seeds of Theobroma
cacao. M.S. (Furtek)
- SNYDER,T
1994., Molecular characterization of a chitinase gene from Theobroma cacao.
Ph.D. (Plant Physiology) (Furtek)
- SAVAGE,
C.M. 1994. Quantification of the major phospholipids in cocoa butters and their
seed crystal isolates. M.S. (Dimick)
- FULL,
N.A. 1995. Physical and sensory properties of milk chocolate made with dry-fractionated
milk fat. M.S. (Ziegler and Dimick)
- DeMARS,
L.L. 1995. Texture and structure of gelation/pectin-based gummy confections. M.S.
(Ziegler)
- SIMKA,
H. 1996. in vivo pools of acyl-acyl carrier protein (ACP) in developing Theobroma
cacao L. embryos. M.S. (Furtek)
- FERRONE,
J. 1996. Glucan composition and physical behavior of three high-amylose starches.
M.S. (Thompson)
- PFEIFER,
K.C. 1996. Physical and chemical properties of binary blends of anhydrous milk
fat fractions and hard and soft cocoa butters. M.S. (Dimick)
*Thesis advisor
and chairman of committee. | |
