1. CAMPBELL, L.B. 1967 The effect of certain phospholipids and other surfactants on lipolysis of milkfat. M.S. (Watrous)*

2. ANDERSON, D.A. 1968. A study of the carbohydrates of cocoa beans by gas chromatography. M.S. (Keeney)

3. PARSONS, J.G. 1968. A study of the phospholipids of cocoa beans by two-dimensional thin-layer chromatography. Ph.D. (Patton)

4. HANSEN, A.P. 1968. Chemical changes in cacao beans associated with mold contamination. Ph.D. (Keeney)

5. BARRILE, J.C. 1969. The heat resistance of salmonella in milk chocolate. M.S. (Cone)

6. deBRUIN, E.J. 1970. Mechanical and structural properties of caramel. M.S. (Keeney)

7. WITTE, G.P. 1970. The analysis of cocoa butter sterols to detect adulteration. M.S. (Keeney)

8. REINECCIUS, G.A. 1970. Factors affecting the concentration of pyrazines in cocoa beans. Ph.D. (Keeney)

9. OSTOVAR, K. 1971. Isolation and characterization of microorganisms involved in the fermentation of Trinidad cacao beans. Ph.D. (Keeney)

10. ERICKSON, J.A. 1972. A study of tocopherols in the unsaponifiable fraction of cocoa beans. M.S. (Keeney)

11. SMITH, P.W. 1972. A study on fat oxidation in butter creams. M.S. (Keeney)

12. ZAK, D.L. 1973. Studies on the proteins of cocoa beans. Ph.D. (Keeney)

13. TALAPATRA, K. 1974. Studies on the volatile compounds in the aroma fraction of milk caramel. Ph.D. (Keeney)

14. TIMBIE, D.J. 1975. A study of the isolation, fractionation and chemical composition of Brazilian comun cacao proteins. M.S. (Keeney)

15. GINGRICH, B.L. 1976. Subjective and objective evaluation of milk caramels. M.S. (Dimick)

16. SCHMIEDER, R.L. 1976. A study of the starch of cocoa beans and chocolate products. M.S. (Keeney)

17. TIMBIE, D.J. 1977. Studies on the proteins and purine alkaloids of cocoa beans. Ph.D.(Keeney)

18. STRANG, L.A. 1977. Evaluation of honey during processing and storage. M.S. (Dimick)

19. MANIERE, F.Y. 1978. Effect of conching on flavor of dark semi-sweet chocolate. Ph.D. (Dimick)

20. 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)

21. TARKA, S.M., Jr. 1980. A toxicological evaluation of foods containing methylxanthines with emphasis on cocoa. Ph.D. (Keeney and Borzelleca)

22. HOSKIN, J.M. 1980. Chemicophysical aspects of dark semi-sweet and milk chocolate during conching. Ph.D. (Dimick)

23. MANNING, D.M. 1981. Characteristics of cocoa butter crystallization. M.S. (Dimick)

24. 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)

25. 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)

26. 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)

27. MANNING, D.M. 1984. Thermal and compositional properties of cocoa butter during static and dynamic crystallization. Ph.D. (Dimick)

28. KIM, H. 1987. Isolation and characterization of the polyphenol oxidase from coca beans. Ph.D. (Keeney)

29. CHAISERI, S. 1987. Evaluation of cocoa butter from different producing countries. M.S. (Dimick)

30. 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)

31. DAVIS, T.R. 1988. Thermal and compositional properties of ivory coast cocoa butter seed crystals. Ph.D. (Dimick)

32. MIRAZON, M. 1988. Theobroma cacao: Genetic analysis using restriction fragment length polymorphisms. M.S. (Fritz)

33. CHUNG, D.K. 1988. Theobroma cacao chloroplast DNA: Isolation and characterization. M.S. (Fritz)

34. 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)

35. ARRUDA, D.H. 1989. Phospholipid content of Ivory Coast cocoa butter and seed crystal isolates. M.S. (Dimick)

36. MILLER, A. M. 1992. Effects of fat on the sensory attributes of ice cream. M.S. (Kilara)

37. AGUILAR, C.A. 1993. Lactose in spray-dried whole milk powders and the processing of milk chocolate. Ph.D. (Ziegler)

38. WARNER, K.J.H. 1993. Characterization of 'Flavor-Fade' and off-flavor development in roasted peanuts. M.S. (Dimick and Ziegler)

39. DODO, H. 1993. Theobroma cacao L: proteinase inhibitor assasys and cloning andmolecular characterization of a gene encoding a trypsin inhibitor. Ph.D. (Furtek)

40. 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)

41. PATEL,V.K. 1993. Stearoyl-acyl carrier protein content in developing seeds of Theobroma cacao. M.S. (Furtek)

42. SNYDER,T 1994., Molecular characterization of a chitinase gene from Theobroma cacao. Ph.D. (Plant Physiology) (Furtek)

43. SAVAGE, C.M. 1994. Quantification of the major phospholipids in cocoa butters and their seed crystal isolates. M.S. (Dimick)

44. FULL, N.A. 1995. Physical and sensory properties of milk chocolate made with dry-fractionated milk fat. M.S. (Ziegler and Dimick)

45. DeMARS, L.L. 1995. Texture and structure of gelation/pectin-based gummy confections. M.S. (Ziegler)

46. SIMKA, H. 1996. in vivo pools of acyl-acyl carrier protein (ACP) in developing Theobroma cacao L. embryos. M.S. (Furtek)

47. FERRONE, J. 1996. Glucan composition and physical behavior of three high-amylose starches. M.S. (Thompson)

48. 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.