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

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2. Impact of heating rate on starch granule structure and functionality

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

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

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

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

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

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8. ULTRASONIC CHARACTERIZATION OF CRYSTAL DISPERSIONS AND FROZEN FOODS

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

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

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

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

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

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

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

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

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

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22. ENCAPSULATING FATTY ACID ESTERS OF BIOACTIVE COMPOUNDS IN STARCH

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23. Reactivity of Epicatechin in Maillard Chemistry

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24. MOISTURE MIGRATION THROUGH CHOCOLATE-FLAVORED COATINGS

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25. Effect of environmental factors on biofilm formation by Listeria monocytogenes

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26. UNDERSTANDING THE DETERMINANTS OF AND MALE/FEMALE DIFFERENCES IN CONSUMER ATTITUDES TOWARDS GETNETICALLY ENGINEERED SALMON

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27. DNA SEQUENCE-BASED SUBTYPING OF EPIDEMIC CLONES AND OUTBREAK CLONES OF LISTERIA MONOCYTOGENES

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28. Production of Ergocalciferol (vitamin D2) and Related Sterols in Mushrooms with Exposure to Pulsed Ultraviolet Light

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29. Factors affecting biofilm formation and transition of Listeria monocytogenes to the long-term-survival phase and their possible roles in persistence in food processing plants

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30. Mechanisms and kinetics of nisin release from calcium alginate films

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32. Role of hydroxycinnamic acids on the generation of Maillard-type aroma compounds in whole grain wheat bread

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33. The Complex Involvement of Prophage and Prophage-Encoded Genes in the Biology and Pathogenesis of Escherichia coli O157:H7

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34. Elucidation of pro-oxidant mechanisms of the bioactive polyphenol, (-)-epigallocatechin gallate, in food emulsions

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35. Anti-Cancer Effects of Phenolic-rich Extracts of Button Mushrooms (Agaricus bisporus)

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36. Modulation of Obesity-Related Inflammation by Cocoa (Theobroma Cacao L. Sterculiaceae)

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37. The combination of decaffeinated green tea extract and voluntary exercise prevent metabolic syndrome in high fat fed-obese mice

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38. Assessing the diverstiy of the monomorphic subspecies Bifidobacterium animalis subsp. lactis

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39. Synthesis of Bio-Based Nanocomposites for Controlled Release of Antimicrobial Agents in Food Packaging

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40. DIVERSITY OF SHIGA TOXIN-CONVERTING PHAGE AND CRISPR LOCI IN SHIGA TOXIN-PRODUCING ESCHERICHIA COLI: EVOLUTIONARY AND PATHOGENICITY IMPLICATIONS

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41. Strain Specific Differences in the Shiga Toxin-2 Expression and Amplification in Escherichia coli O157:h7 When Coincubated With Non-pathogenic Eschericha coli Strains

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42. The influence of experience and personality on the perception, liking, and intake of spicy foods

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43. Dietary Phytochemicals as Potential Interventions for Inflammatory Bowel Disease

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44. The differential pro-oxidant effects of the tea (Camellia Sinensis) catechin, (-)-epigallocatechin-3-gallate (EGCG), in the context of oral cancer

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45. Release kinetics of nisin from chitosan-alginate films and microparticles

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46. Polyphenol-rich foods as interventions for obesity and fatty liver disease

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47. A Comprehensive Food Safety Assessment of Farmers' Markets in Pennsylvania

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48. A Study on the Effect of Delivery Vehicles on the Efficacy of Bifidobacterium animalis subsp. lactis BB-12 in Humans

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49. The effect of an educational intervention on small cheese operations: an exploratory study

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50. Studies on the reaction of wine flavonoids with exogenous acetaldehyde

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