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| Consumer perception of irradiated fruit: a case study using choice-based conjoint analysis | | Journal of sensory studies |
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| Reliability and Validity of a Questionnaire to Measure Consumer Knowledge Regarding Safe Practices to Prevent Microbiological Contamination in Restaurants | | Journal of nutrition education and behavior |
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| A personal reflection on what is hot and happening in food technology | | Nutrition bulletin |
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| A risk characterization model of Salmonella Typhimurium in Irish fresh pork sausages | | Food research international |
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| The need for country specific composition data on milk | | Food research international |
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| Can conscious consumption be learned? The role of Hungarian consumer protection education in becoming conscious consumers | | International journal of consumer studies |
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| Temperature increase of foods in car trunk and the potential hazard for microbial growth | | Food control |
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| Four Multistate Outbreaks of Human Salmonella Infections Associated with Live Poultry Contact, United States, 2009 | | Zoonoses and public health |
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| Changing regulation: Canada's new thinking on Listeria | | Food control |
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| History and overview of DSHEA | | Fitoterapia |
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| A National Epidemic of Campylobacteriosis in Iceland, Lessons Learned | | Zoonoses and public health |
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| Consumer education on the health benefits of red meat — A multidisciplinary approach | | Food research international |
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| Iron supplement use and iron status among US adults: results from the third National Health and Nutrition Examination Survey | | American journal of clinical nutrition |
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| Consumer interest in information cues denoting quality, traceability and origin: An application of ordered probit models to beef labels | | Food quality and preference |
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| Recommended Dietary Allowances should be used to set Daily Values for nutrition labeling | | American journal of clinical nutrition |
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| Making healthy eating messages more effective: combining integrated marketing communication with the behaviour ecological model | | International journal of consumer studies |
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| Consumer Demand for a Ban on Antibiotic Drug Use in Pork Production | | American journal of agricultural economics |
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| Labeling Context and Reference Point Effects in Models of Food Attribute Demand | | American journal of agricultural economics |
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| Are perceptions of 'risks' and 'benefits' of genetically modified food (in)dependent? | | Food quality and preference |
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| Who is at risk and what do they know? Segmenting a population on their food safety knowledge | | Food quality and preference |
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| Reduction of risk factors for cardiovascular diseases in African Americans with a 12-week nutrition education program | | Nutrition research |
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| Effect of health-promoting posters placed on the platforms of two train stations in Copenhagen, Denmark, on the choice between taking the stairs or the escalators: a secondary publication | | International journal of obesity |
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| Public acceptance of nanotechnology foods and food packaging: The influence of affect and trust | | Appetite |
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| Trading “Ethical Preferences” in the Market: Outline of a Politically Liberal Framework for the Ethical Characterization of Foods | | Journal of agricultural and environmental ethics |
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| Consumers May Not Use or Understand Calorie Labeling in Restaurants | | Journal of the American Dietetic Association |
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| The glycemic index concept in action | | TheAmerican journal of clinical nutrition |
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| Challenges to meat safety in the 21st century | | Meat science |
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| Consumer responses to communication about food risk management | | Appetite |
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| Randomized Controlled Trial to Determine the Effectiveness of an Interactive Multimedia Food Safety Education Program for Clients of the Special Supplemental Nutrition Program for Women, Infants, and Children | | Journal of the American Dietetic Association |
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| Changes in the nutrient quality of meat in an obesity context | | Meat science |
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| Nutrient-Rich Foods: Applying Nutrient Navigation Systems to Improve Public Health | | Journal of food science |
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| Using Nutrition Labeling as a Potential Tool for Changing Eating Habits of University Dining Hall Patrons | | Journal of the American Dietetic Association |
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| Menu Modeling with MyPyramid Food Patterns: Incremental Dietary Changes Lead to Dramatic Improvements in Diet Quality of Menus | | Journal of the American Dietetic Association |
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| Americans' Awareness, Knowledge, and Behaviors Regarding Fats: 2006-2007 | | Journal of the American Dietetic Association |
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