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Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations

Journal of food protection, 2019-04, Vol.82 (4), p.570-578

2019

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Sensory-Informed Evaluation Method for Use With Peer Educators of Nutrition Education Programs

Journal of nutrition education and behavior, 2023-11, Vol.55 (11), p.786-795

2023

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Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs

Journal of sensory studies, 2022-08, Vol.37 (4), p.n/a

2022

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Effects of preparation methods on the microbiological safety of home-dried meat jerky

Journal of food protection, 2004-10, Vol.67 (10), p.2337-2341

2004

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P152 Recipe for Success: Utilizing a Sensory-Informed Method of Recipe Testing with Peer Educators of EFNEP and SNAP-Ed

Journal of nutrition education and behavior, 2022-07, Vol.54 (7), p.S90

2022

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Seeking Food Security: Environmental Factors Influencing Home Food Preservation and Wellness, Part II: 1960-2010

Family and consumer sciences research journal, 2011-03, Vol.39 (3), p.233-245

2011

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O12 The Inside Scoop: Sensory Evaluation Feedback from Peer Educators Provides Important Perspective on Direct Education Recipes

Journal of nutrition education and behavior, 2021-07, Vol.53 (7), p.S5-S6

2021

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Seeking Food Security: Environmental Factors Influencing Home Food Preservation and Wellness, Part I: 1910-1959

Family and consumer sciences research journal, 2010-12, Vol.39 (2), p.122-136

2010

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P1: Home Food Preservation Education: Contemporizing a Tradition Through the Use of the Internet

Journal of nutrition education and behavior, 2008, Vol.40 (4), p.S43-S43

2008

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Listeria monocytogenes survival in refrigerator dill pickles

Journal of food protection, 2005-11, Vol.68 (11), p.2356-2361

2005

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P2: Curriculum Development and Pilot-Testing for a Home Food Preservation College-Level Course

Journal of nutrition education and behavior, 2008, Vol.40 (4), p.S43-S43

2008

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Health characteristics of elderly personal care home residents

Journal of advanced nursing, 1999-08, Vol.30 (2), p.410-417

1999

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Three Outbreaks of Foodborne Botulism Caused by Unsafe Home Canning of Vegetables—Ohio and Washington, 2008 and 2009

Journal of food protection, 2011-12, Vol.74 (12), p.2090-2096

2011

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Health characteristics of elderly residents in personal care homes. Dementia, possible early dementia, and no dementia

Journal of gerontological nursing, 2003-08, Vol.29 (8), p.16-23

2003

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Preserving Food: Freezing Fruits

EDIS, 2005-02, Vol.2005 (1)

2005

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Preserving Food: Freezing Vegetables

EDIS, 2004-09, Vol.2004 (13)

2004

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Strengthening Adult Career Pathways in Minnesota: A Professional Development Cohort for Managers

COABE Journal: The Resource for Adult Education, 2018, Vol.7 (1), p.20

2018

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Seeking Food Security: Environmental Factors Influencing Home Food Preservation and Wellness, Part II: 1960-2010: SEEKING FOOD SECURITY

Family and consumer sciences research journal, 2011-03, Vol.39 (3), p.233-245

2011

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Food Safety: A Guide to What You Really Need to Know

Journal of nutrition education and behavior, 2000-09, Vol.32 (5), p.289

Andress, Elizabeth L

2000

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Seminars to Go

Journal of nutrition education and behavior, 1998-07, Vol.30 (4), p.243

Andress, Elizabeth L

1998

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J.M. Hemminger Food Safety: A Guide to What You Really Need to Know 2000 From Iowa State University Press 2121 S. State Avenue, Ames, IA 50014-8300, 1-800-862-6657 0-8138-2482-6 (for orders), paperback, 108 pp, $24.95

Journal of nutrition education, 2000, Vol.32 (5), p.289-289

Andress, Elizabeth L.

2000

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Educational materials in review: Family Economics and Nutrition Review

Journal of nutrition education and behavior, 1996-03, Vol.28 (2), p.127

Andress, Elizabeth L

1996

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Seminars to Go.™ Ferrang T, 1996. From Food for Thought Consulting, 1870 El Camino Real, Suite 200, Burlingame, CA 94010, (415) 692-5595, 284 pp, binder and guide, $88.00

Journal of nutrition education, 1998, Vol.30 (4), p.243-244

Andress, Elizabeth L.

1998

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Recommendations for Designing and Conducting Cold-fill Hold Challenge Studies for Acidified Food Products

Food protection trends, 2018-09, Vol.38 (5), p.322-328

2018

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Manufacture of Traditionally Fermented Vegetable Products: Best Practice for Small Businesses and Retail Food Establishments

Food protection trends, 2020-07, Vol.40 (4), p.251-263

2020

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Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations

Sensory-Informed Evaluation Method for Use With Peer Educators of Nutrition Education Programs

Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs

Effects of preparation methods on the microbiological safety of home-dried meat jerky

P152 Recipe for Success: Utilizing a Sensory-Informed Method of Recipe Testing with Peer Educators of EFNEP and SNAP-Ed

Seeking Food Security: Environmental Factors Influencing Home Food Preservation and Wellness, Part II: 1960-2010

O12 The Inside Scoop: Sensory Evaluation Feedback from Peer Educators Provides Important Perspective on Direct Education Recipes

Seeking Food Security: Environmental Factors Influencing Home Food Preservation and Wellness, Part I: 1910-1959

P1: Home Food Preservation Education: Contemporizing a Tradition Through the Use of the Internet

Listeria monocytogenes survival in refrigerator dill pickles

P2: Curriculum Development and Pilot-Testing for a Home Food Preservation College-Level Course

Health characteristics of elderly personal care home residents

Three Outbreaks of Foodborne Botulism Caused by Unsafe Home Canning of Vegetables—Ohio and Washington, 2008 and 2009

Health characteristics of elderly residents in personal care homes. Dementia, possible early dementia, and no dementia

Preserving Food: Freezing Fruits

Preserving Food: Freezing Vegetables

Strengthening Adult Career Pathways in Minnesota: A Professional Development Cohort for Managers

Seeking Food Security: Environmental Factors Influencing Home Food Preservation and Wellness, Part II: 1960-2010: SEEKING FOOD SECURITY

Food Safety: A Guide to What You Really Need to Know

Seminars to Go

J.M. Hemminger Food Safety: A Guide to What You Really Need to Know 2000 From Iowa State University Press 2121 S. State Avenue, Ames, IA 50014-8300, 1-800-862-6657 0-8138-2482-6 (for orders), paperback, 108 pp, $24.95

Educational materials in review: Family Economics and Nutrition Review

Seminars to Go.™ Ferrang T, 1996. From Food for Thought Consulting, 1870 El Camino Real, Suite 200, Burlingame, CA 94010, (415) 692-5595, 284 pp, binder and guide, $88.00

Recommendations for Designing and Conducting Cold-fill Hold Challenge Studies for Acidified Food Products

Manufacture of Traditionally Fermented Vegetable Products: Best Practice for Small Businesses and Retail Food Establishments

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