Sensory Acceptability of Puréed Foods by Jamila R. Lepore, Wendy J. Dahl

“…Dahl and published by the UF Department of Food Science and Human Nutrition, November 2012. http://edis.ifas.ufl.edu/fs206 …”
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Alimentos funcionales by Amanda Ford, Wendy J. Dahl

“…Dahl, and was published by the UF Department of Food Science and Human Nutrition, November 2012. FSHN12-17s/FS213: Alimentos funcionales (ufl.edu) …”
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COVID-19 FAQ for Food Banks: Receiving Food and Cleaning by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“…Published by the UF/IFAS Food Science and Human Nutrition Department, March 2020. FSHN20-7/FS330: COVID-19 FAQ for Food Banks: Receiving Food and Cleaning (ufl.edu) …”
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COVID-19 FAQ for Grocery Stores: Receiving and Food Packaging by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“…Published by the UF/IFAS Food Science and Human Nutrition Department, March 2020. FSHN20-8/FS331: COVID-19 FAQ for Grocery Stores: Receiving and Food Packaging (ufl.edu) …”
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Shopping for Health: Yogurt by Stephanie B. Meyer, Ada Medina-Solórzano, Wendy J. Dahl

“…Dahl, and published by the UF Department of Food Science and Human Nutrition, January 2012. FSHN12-01/FS185: Shopping for Health: Yogurt (ufl.edu) …”
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Hazard Analysis Critical Control Points (HACCP) Principle 2: Determine Critical Control Points (CCPs) by Ronald H. Schmidt, Debby L. Newslow

“…Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-04/FS140: Hazard Analysis Critical Control Points (HACCP)—Principle 2: Determine Critical Control Points (CCPs) (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu) …”
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COVID-19 medidas preventivas: Lávese las manos frecuentemente by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“…Published by the UF/IFAS Food Science and Human Nutrition Department, March 2020. FSHN20-11s/FS345: COVID-19 medidas preventivas: Lávese las manos frecuentemente (ufl.edu) …”
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Comidas en puré para problemas al tragar by Wendy J. Dahl

“…Dahl and published by the UF Department of Food Science and Human Nutrition, May 2011. FSHN11-07s/FS181: Comidas en puré para problemas para tragar (ufl.edu)   …”
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Hierocracia e inovação, dinâmica do conceito na Sociologia da Dominação by Luciano Sathler

“…The article discusses the relationship of hierocracy with political power, petty bourgeoisie, bourgeoisie, capitalism, democracy and human rights. It makes some considerations about hierocracy as fundamental to the development of Weber’s sociology, as a necessary step to understand what is rationality, modernity, disenchantment of the world and heroic individualism, which are essential elements of the author’s theoretical constructs.…”
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Fibra alimentaria y enfermedades crónicas by Wendy Dahl, Daniela Rivero Mendoza

“…This new 2-page publication of the UF/IFAS Food Science and Human Nutrition Department is a Spanish translation of FSHN18-11/FS314, Dietary Fiber and Chronic Disease. …”
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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

“…Published by the UF/IFAS Food Science and Human Nutrition Department, March 2020. FSHN20-17/FS340: COVID-19 Preventative Measures: What to Do If You Are Sick (ufl.edu) …”
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Love and Social Generativity by Monica Crotti

“…Therefore, we introduce the concepts of human and social generativity and their dynamics (desire, bringing into the world, taking care and letting go) as well as their effects. …”
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Facts about Fructose by Wendy J. Dahl, Lauren Foster, Russell J. Owen

“…This revised 2-page fact sheet was written by Wendy Dahl, Lauren Foster, and Russel Owen, and published by the UF Department of Food Science and Human Nutrition, June 2013. FSHN10-01/FS148: Facts about Fructose (ufl.edu) …”
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Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“…This document is FSHN05-08, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. …”
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Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water by Keith R. Schneider, Renée M. Goodrich-Schneider, Douglas L. Archer

“…Published by the UF Department of Food Science and Human Nutrition, April 2010. FSHN06-02/FS136: Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water (ufl.edu) …”
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COVID-19 FAQ for Food Service: Cleaning and Disinfection by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“…Published by the UF/IFAS Food Science and Human Nutrition Department, March 2020. FSHN20-13/FS336: COVID-19 FAQ for Food Service: Cleaning and Disinfection (ufl.edu) …”
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Oysters for the Future: Oystering Rules, The Whys and Wherefores by Erik Lovestrand

“…This 2-page fact sheet is one in a series that highlights some of the key ecological and human factors important to the long-term sustainability of this valuable fishery. …”
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Spoon Test for Puréed Food by Wendy J. Dahl, Jamila R. Lepore

“…(Frazier) Lepore, and published by the UF Department of Food Science and Human Nutrition, November 2012. FSHN12-11/FS204: Spoon Test for Puréed Food (ufl.edu) …”
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Preventing Foodborne Illness Associated with Clostridium perfringens by Keith R. Schneider, Renée M. Goodrich, Dirk M. Sampath

“…This document is FSHN035, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. …”
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Alimentos en puré: Postres de lenteja by Wendy Dahl, Alison O'Donoughue

“…Dahl and published by the UF/IFAS Department of Food Science and Human Nutrition, April 2018. http://edis.ifas.ufl.edu/fs310 …”
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