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1. DEVELOPMENT AND IMPLEMENTATION OF A “COUNTER-TOP” TRAINING PROGRAM TO INCREASE RETENTION OF FOOD SAFETY KNOWLEDGE, ALTER BEHAVIOR, IMPROVE ATTITUDE, AND INCREASE SKILLS OF SPANISH-SPEAKING RETAIL EMPLOYEES

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2. THE BIOAVAILABILITY OF ERGOTHIONEINE FROM MUSHROOMS AND THE ACUTE EFFECTS ON ANTIOXIDANT CAPACITY AND BIOMARKERS OF INFLAMMATION IN HUMAN PARTICIPANTS

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4. DEVELOPMENT OF A MULTIPLEX POLYMERASE CHAIN REACTION ASSAY FOR THE DETECTION OF ESCHERICHIA COLI SEROGROUPS O103, O91, O113, O145, O111, O157, AND O26 IN BEEF CARCASS SWABS, BEEF TRIM, AND GROUND BEEF

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5. OPTIMIZATION OF AN ALGINATE BASED EDIBLE COATING WITH BEESWAX, NISIN AND EDTA TO MAXIMIZE SHELF LIFE OF FRESH MUSHROOMS (Agaricus bisporus)

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7. CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES

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8. USE OF STARCH INCLUSION COMPLEXES FOR IMPROVED DELIVERY OF DIETARY POLYPHENOLS TO THE ORAL CAVITY BY CHEWING GUM

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10. VIRULENCE GENE AND CRISPR MULTILOCUS SEQUENCE TYPING SCHEME FOR SUBTYPING THE MAJOR SEROVARS OF SALMONELLA ENTERICA SUBSPECIES ENTERIC

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