Natural-Based Microparticles as Sole Stabilizers of High Internal Phase Pickering Emulsions by Marie Cafiero, Marie-Noëlle Maillard, Sabrina Maniguet, Valérie de La Poterie, Delphine Huc-Mathis

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COVID-19 Preventative Measures: Preparing for an Outbreak in Your Community by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“… These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. …”
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Preventing Foodborne Illness: Yersiniosis by Aswathy Sreedharan, Correy Jones, Keith R. Schneider

“…Yersiniosis is an infectious disease caused by the consumption of food contaminated with the bacterium Yersinia. It is characterized by gastroenteritis, with diarrhea and/or vomiting, fever, abdominal pains, and skin rashes. …”
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Saponin content in medicinal plants in response to application of organic and inorganic fertilizers: a meta-analysis by Junyan Lv, Junyan Lv, Shouzan Liu, Shouzan Liu, Chunli Hu, Lan Ding, Hongzhen Wang, Hongzhen Wang, Xin Li, Feng Yang, Feng Yang, Qiong Shen, Qiong Shen, Hongbin Zhang, Hongbin Zhang, Guobiao Ma, Guobiao Ma, Shaobo Zhang, Yan Bai, Yan Bai

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Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers by Sabah Mounir, Randa Mohamed, K. V. Sunooj, Sohier El-Saidy, Eman Farid

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Abyssal deposit feeders are secondary consumers of detritus and rely on nutrition derived from microbial communities in their guts by Sonia Romero-Romero, Lee C. Miller, Jesse A. Black, Brian N. Popp, Jeffrey C. Drazen

“…Abstract Trophic ecology of detrital-based food webs is still poorly understood. Abyssal plains depend entirely on detritus and are among the most understudied ecosystems, with deposit feeders dominating megafaunal communities. …”
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HACCP: An Overview by Renée Goodrich-Schneider, Keith R. Schneider, Michelle D. Danyluk, Ronald H. Schmidt

“…The acronym HACCP (pronounced /’hæ-sip/) stands for “Hazard Analysis Critical Control Point”. It is a food safety management system that is increasingly used in all aspects of the food industry. …”
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HACCP: An Overview by Renee M. Goodrich, Keith R. Schneider, R. H. Schmidt

“… HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. …”
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COVID-19 medidas preventivas: Lávese las manos frecuentemente by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“… These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. …”
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COVID-19 FAQ for Grocery Stores: Cleaning and Disinfection by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“… These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. …”
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COVID-19 Preventative Measures: What to Do If You Are Sick by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“… These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. …”
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Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk during Storage by Xue WANG, Youqiang YU, Xiaoyang ZHENG, Hongjiang MA, Shiwei LIU, Wenxin WANG, Fang ZHOU, Shenglin DUAN

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Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide by Yunfei HU, De ZHOU, Qinglan ZENG, Jinsong HE, Ming ZHAO, Qingyan TANG

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Multi-type Air Pollutant Emission Inventory of Non-road Mobile Sources in China for the Period 1990–2017 by Xianbao Shen, Lei Kong, Yue Shi, Xinyue Cao, Xin Li, Bobo Wu, Hanyu Zhang, Zhiliang Yao

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Handling COVID-19: Guidance for Farmers' Markets by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“… These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. …”
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Bottling, Labeling and Selling Honey in Florida by Nancy Gentry, Ellis D James, Mary C Bammer

“…s cottage food laws. This 4-page fact sheet written by Nancy Gentry, James D. …”
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Preventing Foodborne Illness: Listeriosis by Keith R. Schneider, Renée M. Goodrich-Schneider, Michael A. Hubbard, Dirk Sampath

“…Hubbard, and Dirk Sampath, is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers. It answers questions about the causes of Listeria-associated foodborne illness, characteristics of the bacterium, how it is spread, foods associated with it, symptoms, high-risk populations, and sanitation methods for plants and food establishments. …”
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Freshwater, Terrestrial, and Marine Turtles of Florida by Patricia Sprott, Frank J. Mazzotti, Jocie A. Graham

“…Turtles (including tortoises and terrapins) can be terrestrial, aquatic, or semi-aquatic. In aquatic food pyramids, some turtles are top carnivores since they feed on other small aquatic animals and rarely become food themselves. …”
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COVID-19 medidas preventivas: Limpiando y desinfectando by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“… These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. …”
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2003 Handbook of Employment Regulations Affecting Florida Farm Employers and Workers: List of Acronyms by Leo C. Polopolus, Michael T. Olexa, Fritz Roka, Carol Fountain

“… This is EDIS document FE389, a publication of the Department of Food and Resource Economics, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL. …”
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