Volumen 0, Ausgabe 0 (2021)

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Shelf life study of vegetables using probiotic Lactic Acid Bacteria isolated from Ethiopian traditional fermented foods and beverages

Desalegn Amenu Delesa

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An emerging and potential foodborne pathogen detection technique: Biosensors

Dushyant Singh

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Use of cellulase in food industries

Uroosa Ejaz

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The Effect of next generation probiotics (NGPs) on Clostridium difficile Sporulation

Manish Kumar

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Food Preservation Using Gamma Radiation Techniques

Md. Mahfuzur Rahman

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Microencapsulation of probiotic Lactobacillus plantarum and Lactobacillus casie with different Prebiotics by spray drying

Prity Singh

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Traditional Fermented Foods of India

Sunita Mishra

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Quantitative and qualitative assessment of fungal infection associated with some stored date palm fruit

Oustani Mabrouka

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Functional food: The health beneficts of extra virgin olive oil

Emanuele Baldini

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Prevalance And Anti-microbial Resistance Profiles Of Salmonella Species and Escherichia Coli Isolates from Poultry Fields In Ruiru Sub-country , Kenya

Dorica Gakii Ngai

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Antibacterial activity on newly developed nanotechnological coatings approved for food contact

Alessandro Di Cerbo

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Molecular Detection of Norwalk Virus in carp Fish and shrimp ponds in the Khoozestan Province-Iran by RT-PCR Method

Zohreh Mashak

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