Assessment of the Applicability of Coconut and Skim Milk Powder as a Carrier for Lactic Acid Bacteria on Their Performance During Production of Ting by Nontobeko Xolisiwe Zulu, Angela Parry-Hanson Kunadu, Eugenie Kayitesi, Bhekisisa Dlamini

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How Long Do Microorganisms Survive and Persist in Food? A Systematic Review by Eric S. Donkor, Famous K. Sosah, Alex Odoom, Bernard T. Odai, Angela Parry-Hanson Kunadu

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Modelling the Survival of Acid-Adapted and Nonadapted Escherichia coli O157:H7 in Burkina: A Western African Traditional Fermented Milk Product by Leticia Donkor, Nicole Sharon Affrifah, Angela Parry-Hanson Kunadu, Samuel Kwofie, Stephen Yeboah, Bernard Kuditchar

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Production and Quality Characteristics of Starter Culture Fermented Aliha, a Maize-Based Indigenous Fermented Beverage by Felix Kwashie Madilo, Emmanuel Letsyo, Nii Korley Kortei, Otilia Abla Adzinyo, Angela Parry-Hanson Kunadu

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Nanoencapsulation of Curcumin and Quercetin in Zein-chitosan Shells for Enhanced Broad-spectrum Antimicrobial Efficacy and Shelf-life Extension of Strawberries by Angela Parry-Hanson Kunadu, Yashwanth Arcot, Luis Cisneros-Zevallos, Javad Barouei, M.E.S. Akbulut, T. Matthew Taylor

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Challenge Test to Assess the Microbial Inhibitory Potential of Lactic Acid Bacteria in Ice-Kenkey by Amy Atter, Michael Amoo-Gyasi, Richard Yaw Otwey, Felix Afotey, Angela Parry-Hanson Kunadu, Wisdom Amoa-Awua

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Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (Ga Kenkey) in the Ho Municipality, Ghana by Felix Kwashie Madilo, Emmanuel Letsyo, Bless Abrah Oppong, Yayra Benedicta Buachi, Comfort Mawuse Klutse, Angela Parry-Hanson Kunadu

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Nutrition-sensitive value-chain development in Ghana: evidence from the field by Freda Elikplim Asem, Selorm Ayeduvor, Firibu K. Saalia, Matilda Steiner-Asiedu, Nicole Sharon Affrifah, Angela Parry-Hanson Kunadu, Emmanuel Essien

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