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1.
Characterizing the Impact of Stress Exposure on Survival of Foodborne Pathogens
by Shah, Manoj Kumar, Ph.D.  North Dakota State University. 2019: 148 pages; 13899138.
2.
SPR-Cell-SELEX: Novel Method Development for DNA Aptamer Identification
by Im, Sun Jeong, M.S.  Southern Illinois University at Edwardsville. 2019: 64 pages; 22592209.
3.
Energy Recovery from Recycled Food Waste
by Czerniak, Aaron S., M.S.  California State University, Long Beach. 2019: 63 pages; 22587321.
4.
Everyday Transformations of Food to Waste: What and Why Food Is Discarded in U.S. Households
by Moreno, Laura Christine, Ph.D.  University of California, Berkeley. 2019: 157 pages; 22617956.
6.
Milk Fat Globules as Encapsulation and Delivery System for Lipid-soluble Compounds
by Alshehab, Maha, Ph.D.  University of California, Davis. 2019: 242 pages; 13808481.
7.
Pre-harvest Glyphosate Effects on Properties of Beta-glucan from Oat Groats
by Alahmed, Abdulrahman Khalid Yousef, M.S.  North Dakota State University. 2019: 61 pages; 13904421.
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Analyzing Fact Based Preventive Approach to Address Foreign Material Contamination in the Food Industry
by Osuagwu, Stanley, D.Engr.  The George Washington University. 2018: 102 pages; 10636623.
11.
Conceptual understanding of science through archaeological inquiry
by Moe, Jeanne Marie, Ed.D.  Montana State University. 2011: 291 pages; 3454521.
12.
American Science Advocacy Organizations: Examining Their Strategies and Engagements with Religion
by Rodriguez, Jason T., M.Ed.  State University of New York at Buffalo. 2013: 236 pages; 1546967.
13.
The Politicizing of Science: Implications for Education
by McDonald, Thomas A., M.Ed.  State University of New York at Buffalo. 2012: 121 pages; 1520004.
14.
Newly qualified teachers' visions of science learning and teaching
by Roberts, Deborah L., Ph.D.  University of Maryland, College Park. 2011: 572 pages; 3461575.
16.
Treasures From the Earth: Food as Nourishment for Body and Soul
by Bergeson, Sarah D., M.A.  Pacifica Graduate Institute. 2015: 56 pages; 1692029.
17.
An investigation of the impact of science course sequencing on student performance in high school science and math
by Mary, Michael Todd, Ph.D.  The University of Texas at San Antonio. 2015: 169 pages; 3721730.
18.
Nutraceutical properties of jiaogulan and HPLC fingerprinting for differentiation and quality control
by Xie, Zhuohong, Ph.D.  University of Maryland, College Park. 2013: 130 pages; 3587222.
20.
Massachusetts Farmers' Markets: Contributions to Farmer Sales and Food Access
by Obadia, Jennifer, Ph.D.  Tufts University, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy. 2011: 207 pages; 3481135.
23.
A microbiological hazard analysis of California Walnut production and handling
by Blessington, Tyann, Ph.D.  University of California, Davis. 2011: 296 pages; 3456809.
24.
No small beans: Affordable food production in an era of economic uncertainty
by Emmons, Regan Genevieve, M.A.  Northern Arizona University. 2012: 111 pages; 1511505.
25.
An Optimization Model for the World Food Programme's "Protracted Relief and Recovery Operations" in Chad
by Bisen, Trapti, M.S.  University of Missouri - Columbia. 2018: 69 pages; 13849388.
26.
Food Labeling: An Assessment of Consumer Perception and Knowledge
by Marquez, Susana, M.S.  California State University, Long Beach. 2018: 98 pages; 10786074.
28.
Sensory evaluation of heart-healthy foods enriched with omega-3 fats from fish oil
by Gruenfelder, Catherine A., M.S.  College of Saint Elizabeth. 2014: 111 pages; 1555163.
30.
Responsibility, Recalls, and Reputations of Organizations: Theory-Based Experimental Studies to Improve Food Safety Crisis Communication
by Wu, Fanfan, Ph.D.  Rutgers The State University of New Jersey - New Brunswick. 2017: 305 pages; 10753154.
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