Formation of volatile compounds in salt-mediated naturally fermented cassava by Alberta N.A. Aryee, Christabel Tachie, Aleksei Kaleda

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Designing Plant-Based Smart Food Packaging Solutions for Prolonging Consumable Life of Perishable Foods by Marzieh Baneshi, Alberta N.A. Aryee, Marcia English, Martin Mkandawire

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Astaxanthin: An overview of its sources, extraction methods, encapsulation techniques, characterization, and bioavailability by Beckham Oninku, Michael W. Lomas, Gary Burr, Alberta N.A. Aryee

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Phytochemical Analysis and Antioxidant Activities of <i>Prunus africana</i> Bark, <i>Leea indica</i> and <i>Paullinia pinnata</i> Leaf Extracts by Md Rezaul Karim, Karl E. Miletti-Gonzalez, Alberta N. A. Aryee, Samuel A. Besong

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