Nutrition & Food Science
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DEVELOPMENT OF NOVEL AG-BASED ANTIMICROBIAL MATERIALS: ANTIMICROBIAL EFFICACY AND POTENTIAL APPLICATIONS IN FOOD
(2020)Silver (Ag) and Ag-based compounds have been used as broad-spectrum antimicrobial agents for centuries for their great antimicrobial activities against many different strains of bacteria, fungi, and viruses. Though the ... -
THE ROLE OF ESE-1 IN NON-SMALL CELL LUNG CANCER (NSCLC) CELLS
(2020)Lung cancer is the most life-threatening cancer in the world. The identification of the effective molecular target is essential for lung cancer prevention and therapy. Epithelial Specific ETS-1 (ESE-1) is a transcription ... -
EXPLORATION OF THE FOOD WASTE ENVIRONMENT IN THE UNIVERSITY SETTING AND ITS IMPLICATIONS TOWARD A SUSTAINABLE FOOD SYSTEM
(2020)Americans are throwing away an alarmingly high amount of food. As highlighted in this thesis project, a multitude of factors account for why food waste occurs, but also a significant potential exists for food waste reduction. ... -
DIET, FOOD SECURITY, SOCIAL RELATIONSHIPS AND DEPRESSIVE SYMPTOMS IN HOMEBOUND OLDER ADULTS IN THE UNITED STATES AND THEIR IMPACT ON HEALTHCARE UTILIZATION
(2020)Homebound older adults may be at increased risk for malnutrition and social isolation, posing a potential threat to them aging in their communities and increasing healthcare cost. The Nutrition Service Program under Older ... -
Evaluation and Modeling of Food Safety Risk Factors Associated with Toxoplasma gondii Infection in the Farm-to-Fork Framework
(2020)Toxoplasma gondii is a widespread zoonotic parasite with a high seroprevalence in the human population and the ability to infect almost all warm blooded animals. Animal meat may contain viable T. gondii tissue cysts that ...