Assessing Smart Glasses-based Foodservice Training: An Embodied Learning Theory Approach

by Jeffrey Clark, Philip G. Crandall, Robert Pellegrino, Jessica Shabatura
Published 2019-10-01

A customizable evaluation instrument to facilitate comparisons of existing online training programs

by Cheryl A. Murphy, Elizabeth A. Keiffer, Jack A. Neal, Philip G. Crandall
Published 2013-09-01

Potential of plant essential oils and their components in animal agriculture – in vitro studies on antibacterial mode of action

by Corliss A. O'bryan, Sean J. Pendleton, Philip G. Crandall, Steven C. Ricke
Published 2015-09-01

Escherichia coli, an Intestinal Microorganism, as a Biosensor for Quantification of Amino Acid Bioavailability

by Vesela I. Chalova, Sujata A. Sirsat, Corliss A. O’Bryan, Philip G. Crandall, Steven C. Ricke
Published 2009-09-01

The Potential Link between Thermal Resistance and Virulence in Salmonella: A Review

by Turki M. Dawoud, Turki M. Dawoud, Morgan L. Davis, Morgan L. Davis, Si Hong Park, Si Hong Park, Sun Ae Kim, Sun Ae Kim, Young Min Kwon, Young Min Kwon, Young Min Kwon, Nathan Jarvis, Nathan Jarvis, Corliss A. O’Bryan, Corliss A. O’Bryan, Zhaohao Shi, Zhaohao Shi, Philip G. Crandall, Philip G. Crandall, Steven C. Ricke, Steven C. Ricke, Steven C. Ricke
Published 2017-06-01