• Enhancement of Thermal Inactivation of Foodborne Pathogenic Bacteria at Mild Heating Temperatures with Inclusion of Butyl Paraben and the Application on Foods 

  Gao, Zhujun (2019)

  Thermal processing is widely used in food industry to ensure the microbial safety, however, there is increasing demand on reducing the processing temperature and duration. This study specifically focused on mild heating ...

• RELATIONSHIPS BETWEEN LEADERSHIP AND SELF-ESTEEM CHARACTERISTICS OF PARAPROFESSIONALS AND NUTRITIONAL CHANGE IN A CLIENT SAMPLE 

  Poffenberger, Linda L. (1974)

  The study investigates the nature of the relationships between leadership and self-esteem attributes of a population of paraprofessionals and nutritional change based on records from a client sample. Sixty-five nutrition ...

• THE EFFICACY OF A BOILING WATER BLANCH ON THE INACTIVATION OF LISTERIA MONOCYTOGENES IN DICED CELERY 

  Losikoff, Mary Bohrer (1990)

  The effect of a boiling water blanch on the thermal inactivation of Listeria monocytogenes in raw diced celery was investigated. L. monocytogenes, Scott A was heated in Tryptic Soy Broth with 0.6% yeast extract, pH 5.3, ...

• EVALUATION OF PUBLIC HEALTH RISK FOR ESCHERICHIA COLI O157:H7 IN CILANTRO 

  Horr, Taryn (2019)

  The supply chain of cilantro was modeled for growth and die-off of Escherichia coli (E. coli) O157:H7 from infield and harvesting, transportation and storage and ultimately consumption at home. Using Visual Basic for ...

• Flavonoids, Cardiovascular Disease, and Diabetes 

  Gahche, Jaime (2019)

  Background: Flavonoids have been shown to have anti-inflammatory, antioxidant, and vasodilatory properties; mechanisms that may lead to cardio-protective benefits. Results from observational studies assessing the associations ...

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