Jeng-Leun Mau, Ph.D. 1992. 1-octen-3-ol and 10-oxo-trans-8-decenoic acid in the cultivated mushroom agaricus bisporus. (Co-advised by Robert Beelman)
Carlos A. Aguilar-Salazar, Ph.D. 1993. Lactose in spray-dried whole milk powder and the processing of chocolate. (Nestle)
Kristin Jo Henry-Warner, M.S. 1993. Characterization of “flavor-fade” and off flavor development in roasted peanuts. (Co-advised by Paul Dimick)
Laura L. DeMars (Herbst), M.S. 1995. Texture and structure of gelatin/pectin-based gummy confections. (Kraft Inc.)
Nicholas A. Full, M.S. 1995. Physical and sensory properties of milk chocolate made with dry-fractionated milk fat. (M&M Mars)
Kevin K. Lee, Honors, 1997. Time-intensity methodology for the evaluation of the taste and mouthfeel of solid milk chocolate.
Michelle Y. Troutman (Harnish), M.S. 1999. Moisture migration and textural changes during manufacture of soft panned confections. (Slim Fast/Unilever)
Jordana P. Langiotti, Honors, 1999. Grinding spray-dried milk powder near the glass transition temperature. (Frito Lay)
Leah A. Knepper, M.S. 2001. Physical and sensory properties of milk chocolate made with crystallized lactose in spray-dried whole milk powders. (Quest International)
Mathalai Balan Sudharsan, M.S. 2001. Modeling diffusion of moisture during stoving of starch-molded confections. (Nestle)
Nicole R. Decker, M.S. 2002. Microstructural and textural characterization of a typical aerated confection.
Sarah Elizabeth Woodling, Honors, 2003. Spherulitic crystallization of fractionated wheat and barley starch.
Laura A. Nattress, Ph.D. 2004. The impact of solid fat content and PROP sensitivity on the dynamic flavor and texture perception in cocoa butter
April D. Bowser, M.S. 2004. The Influence of Surfaces and Surfactants on the Crystallization and Morphology of Cocoa Butter (Cadbury-Adams)
U. Vanesa Lay Ma, M.S. 2005. (continued for Ph.D.) (co-advised with John D. Floros)
John A. Creek, Ph.D. Materials Science and Engineering. 2007. Nanoscale self-assembly of starch: phase relations, formation and structure
Kolika Chatterjee, M.S. 2007. The potential role of spherulitic crystallization in starch granule initiation in vivo
Significant contribution to:
Steven J. Hess, M.S. 1994. Rheology of yogurt
manufactured using exopolysaccharide-producing
strains of Lactobacillus delbrueckii subsp. bulgaricus. (Advised by
Brian J. Fischer, M.S. A.B.E., 1994. Particle size distribution effects on rheology of molten dark chocolate. (Advised by Carlos A. Zuritz)
Stacy A. Kimmel, Ph.D. 1997. Production,
recovery, chemical characterization and physical properties of exopolysacharide produced by Lactobacillus delbrueckii subsp. bulgaricus.
Ali Bulent Koc., Ph.D. A.B.E., 2000. Adaptation, optimization and control of processing spray-dried
whole milk powder. (Advised by
Nessa Noronha, Ph.D. (visiting from University College Dublin, advised by Dolores O’Riordan)