Observation versus self-report: validation of a consumer food behavior questionnaire by Kendall, P.A, Elsbernd, A, Sinclair, K, Schroeder, M, Chen, G, Bergmann, V, Hillers, V.N, Medeiros, L.C

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Consumer food-handling behaviors associated with prevention of 13 foodborne illnesses by Hillers, V.N, Medeiros, L, Kendall, P, Chen, G, DiMascola, S

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Discovery and Development of Educational Strategies To Encourage Safe Food Handling Behaviors in Cancer Patients by Medeiros, L.C, Chen, G, Hillers, V.N, Kendall, P.A

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Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef by Rhee, M.S, Lee, S.Y, Hillers, V.N, McCurdy, S.M, Kang, D.H

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Educational intervention enhances consumers' readiness to adopt food thermometer use when cooking small cuts of meat: an application of the transtheoretical model by Takeuchi, M.T, Edlefsen, M, McCurdy, S.M, Hillers, V.N

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Design and development of food safety knowledge and attitude scales for consumer food safety education by Medeiros, Lydia C., Hillers, Virginia N., Chen, Gang, Bergmann, Verna, Kendall, Patricia, Schroeder, Mary

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Application of a Five-Step Message Development Model for Food Safety Education Materials Targeting People with HIV/AIDS by Hoffman, Emily W., Bergmann, Verna, Shultz, Jill Armstrong, Kendall, Patricia, Medeiros, Lydia C., Hillers, Virginia N.

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Incorporation of Consumer Interests in Regulation of Novel Foods Produced with Biotechnology: What Can Be Learned from The Netherlands? by Hillers, Virginia N., Löwik, Michiel R.H.

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Benefits and barriers to fruit and vegetables intake: relationship between attitudes and consumption by Dittus, K.L. (Syracuse University, Syracuse, NY.), Hillers, V.N, Beerman, K.A

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