Socio-economic inequalities in the breadth of internet use before and during the COVID-19 pandemic among older adults in England by Malkowski, Olivia S, Townsend, Nick P, Kelson, Mark J, Foster, Charlie E M, Western, Max J

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Determining the safety of enzymes used in food processing by Pariza, M W, Foster, E M

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Enablers and barriers to older people's participation in strength and balance activities: A review of reviews by Cavill, Nick A, Foster, Charlie E M

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Inhibition of botulinum toxin formation in bacon by acid development by Tanaka, N, Traisman, E, Lee, M.H, Cassens, R.G, Foster, E.M

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Resistance of wheat cultivars and breeding lines to septoria tritici blotch caused by isolates of Mycosphaerella graminicola in field trials by Brown, J. K. M., Kema, G. H. J., Forrer, H.‐R., Verstappen, E. C. P., Arraiano, L. S., Brading, P. A., Foster, E. M., Fried, P. M., Jenny, E.

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Food safety: problems of the past and perspectives of the future [United States] by Foster, E.M.

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Families under economic pressure by Elder, G.H. Jr. (University of North Carolina at Chapel Hill), Conger, R.D, Foster, E.M, Ardelt, M

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ESD packaging requirements for an opto-electronic receiver module by Foster, E.M., Wolff, R.J.

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Fate of Salmonella typhimurium and Staphylococcus aureus in meat salads prepared with mayonnaise by Doyle, M.P, Bains, N.J, Schoeni, J.L, Foster, E.M

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The Effect of Heat on Milk as a Culture Medium for Lactic Acid Bacteria1 by Foster, E.M.

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Fatty Acid Requirements of Certain Rumen Bacteria1 by Wegner, G.H., Foster, E.M.

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Effect of Roughage in the Bovine Ration on Types of Bacteria in the Rumen1 by Maki, L.R., Foster, E.M.

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The Intracellular Proteinases of Certain Organisms from Cheese and their Relationship to the Proteinases in Cheese1,2 by Baribo, L.E., Foster, E.M.

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Some Characteristics of the Growth Inhibitor Produced by a Lactic Streptococcus1,2 by Baribo, L.E., Foster, E.M.

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The Production of a Growth Inhibitor by Lactic Streptococci1,2 by Baribo, L.E., Foster, E.M.

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Fate of Salmonella typhimurium and Staphylococcus aureus in meat salaads prepared with mayonnaise by Doyle, M.P, Bains, N.J, Schoeni, J.L, Foster, E.M

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Inhibitioon of botulinum toxin formation in bacon by acid development by Tanaka, N, Traisman, E, Lee, M.H, Cassens, R.G, Foster, E.M

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The bacteriology of sweet-curd brick cheese1,2 by Zorn, R.A., Butzi, F.F., Foster, E.M.

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The Effect of Heat on Milk as a Culture Medium for Lactic Acid Bacteria by Foster, E. M

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Fatty Acid Requirements of Certain Rumen Bacteria by Wegner, G. H, Foster, E. M

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