• FORMATIVE RESEARCH TO ASSESS KEY FACTORS ASSOCIATED WITH THE DIET QUALITY OF HOME-PACKED LUNCHES IN YOUNG SCHOOL CHILDREN 

  Nadaud, Perrine (2018)

  In the United States, about 46% of elementary students who are not eligible for school meal (SM) benefits do not participate in the National School Lunch Program (NSLP) and bring home-packed lunches (HPL). With considerable ...

• Dietary Quality and Type 2 Diabetes Mellitus in US Asian Indian Populations 

  Pandya, Amisha (2017)

  Asian Indians (AIs) have Type 2 Diabetes (T2DM) at extraordinarily high rates, and it is associated with higher central adiposity, lower lean muscle mass to fat ratios and insulin resistance. Associations between diabetes ...

• Photoirradiated Caffeic Acid as an Antimicrobial Treatment for Fresh Produce 

  Gilbert, Andrea Rochelle (2017)

  The antimicrobial efficacy of 400 nm photoirradiated caffeic acid (CA, 5 mM) was evaluated against Escherichia coli O157:H7 and Listeria innocua. A stronger antimicrobial effect was observed on E. coli than on L. innocua ...

• TRPV4, a calcium-permeable channel, regulates oxidized LDL-induced macrophage foam cell formation 

  Goswami, Rishov (2017)

  Accumulation of lipid-laden “macrophage foam cell” in the arterial wall is the hallmark of atherosclerosis that leads to the highest number of cardiovascular disease-related deaths in United States. Membrane scavenger ...

• USE OF RISK ASSESSMENT MODELING TECHNIQUES TO DEVELOP QUANTITATIVE RISK-BASED HAZARD ANALYSIS AND CRITICAL CONTROL POINT (RB-HACCP) PLANS 

  Williams, Elizabeth Noelia (2017)

  Hazard Analysis and Critical Control Point (HACCP) is the internationally recognized system to assure the safety of food products and the foundation of food safety programs worldwide. However, its success is limited by its ...

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