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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. Enzyme susceptibility of non-granular high-amylose starch precipitated from sodium hydroxide dispersions at different precipitation conditions

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6. 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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8. Impact of heating rate on starch granule structure and functionality

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9. CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES

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10. Development of a sequence-based molecular subtyping method for Bacillus cereus dairy isolatse

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11. A Colored Avocado Seed Extract With Antioxidant, Anti-carcinogenic And Anti-inflammatory Effects

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12. RESISTANT STARCH FROM NOVEL RS-CONTAINING PREPARATIONS: RESIDUAL SUSCEPTIBILITY TO AMYLOLYSIS AND GROWTH OF BIFIDOBACTERIUM STRAINS

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

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15. CHARACTERIZATION OF STRAINS OF BIFIDOBACTERIUM ANIMALIS SSP. LACTIS FROM COMMERCIAL STARTER CULTURE MANUFACTURERS – A STUDY OF GLUCOSE TRANSPORT

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

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17. STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME ISOFORM ACTIVITIES

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18. ULTRASONIC CHARACTERIZATION OF CRYSTAL DISPERSIONS AND FROZEN FOODS

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20. CHANGES IN BAROTOLERANCE, THERMOTOLERANCE AND CELLULAR MORPHOLOGY OF LISTERIA MONOCYTOGENES THROUGHOUT THE LIFE CYCLE

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22. THE REVERSAL AND PREVENTION OF METABOLIC SYNDROME BY (-)-EPIGALLOCATECHIN-3-GALLATE IN HIGH FAT-FED MICE

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23. REARRANGEMENT HOT SPOT (rhs) GENES ARE POTENTIAL MARKERS FOR MULTILOCUS SEQUENCE TYPING OF ESCHERICHIA COLI O157:H7 STRAINS

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26. RETENTION OF FLAVOR COMPOUNDS BY DISPERSED HIGH-AMYLOSE MAIZE STARCH (HAMS) IN AN AQEUOUS MODEL SYSTEM

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27. FACTORS THAT INFLUENCE BAROTOLERANCE OF LISTERIA MONOCYTOGENES AND THE MECHANISM OF INACTIVATION BY HIGH PRESSURE PROCESSING

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28. Sequences in comK prophage junction fragments cluster isolates of Listeria monocytogenes into subclones that are unique to individual meat and poultry processing plants: A possible model for rapid niche-specific adaptation

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29. INCREASING CALCIUM AND VITAMIN D INTAKE OF FIRST GENERATION CHINESE AMERICAN WOMEN

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33. Microbial ecology of mushroom casing soils and preharvest strategies to enhance safety and quality of fresh mushrooms

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37. Fate of Listeria Monocytogenes and Salmonella spp. in Sphagnum Peat-Based Casing Soils and Pre-Harvest Food Safety Interventions to Reduce Contamination of Fresh Mushrooms

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38. Mechanisms of Flavor release and perception in sugar-free chewing gum

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39. ULTRAVIOLET LIGHT INDUCED DEGRADATION OF PATULIN AND ASCORBIC ACID IN APPLE JUICE

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40. Identification and Validation of Antimicrobial Interventions for Red Meat Carcasses Processed in Very Small Meat Establishment

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41. DEVELOPMENT AND ASSESSMENT OF PILOT FOOD SAFETY EDUCATIONAL MATERIALS FOR HISPANIC WORKERS IN THE MUSHROOM INDUSTRY USING THE HEALTH ACTION MODEL

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43. Degradation Kinetics of Patulin by Ascorbic Acid and Development of Predictive Model Using Response Surface Methodology

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44. EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS

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45. Increasing vegetable intake in low-income, rural Appalachian families

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46. State of Water in Starch-Water Systems in the Gelatinization Temperature Range as Investigated using Dielectric Relaxation Spectroscopy

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47. ENCAPSULATING FATTY ACID ESTERS OF BIOACTIVE COMPOUNDS IN STARCH

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49. Reactivity of Epicatechin in Maillard Chemistry

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50. MOISTURE MIGRATION THROUGH CHOCOLATE-FLAVORED COATINGS

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