Search Results - raw foodism~

Occurrence of salmonellae in retail raw chicken products in Ethiopia by Tibaijuka, B., Molla, B., Hildebrandt, G., Kleer, J.

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Carotenoids in raw plant materials: by Jaeger de Carvalho, Lucia Maria, Dellamora Ortiz, Gisela Maria, Viana de Carvalho, José Luiz, Gomes de Oliveira, Alcides Ricardo

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Application of participatory methods in assessing the risk of consuming raw milk from informal markets in Ghana contaminated with Listeria monocytogenes by Tano-Debrah, K., Appiah, J., Makita, K., Grace, Delia, Bomfeh, K.

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Simulating cross-contamination of cooked pork with Salmonella enterica from raw pork through home kitchen preparation in Vietnam by Sinh Dang Xuan, Hung Nguyen-Viet, Phuc Pham Duc, Grace, Delia, Unger, Fred, Nam Nguyen-Hai, Thanh Nguyen Tien, Makita, K.

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Application of HACCP to improve the safety of informally marketed raw milk in Kenya by Mwangi, A., Arimi, S.M., Mbugua, S., Kang'ethe, Erastus K., Ouma, Emily A., Omore, Amos O., McDermott, John J., Staal, Steven J.

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Application of Functional Ice (FICE) to Reduce the Incidence of Spoilage Microorganisms on the Surface of Shrimp, Tilapia, and Chicken by Wú A., Bet S.

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Protein quality of raw and autoclaved cowpeas: Comparison between some insect resistant and susceptible varieties by Umoren, U.E., Tewe, O.O., Bokanga, M., Jackai, L.E.N.

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COVID-19 is shifting consumption and disrupting dairy value chains in Ethiopia by Tesfaye, Agajie, Habte, Yetimwork, Minten, Bart

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Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India by Kasote, Deepak, Singh, Vivek Kumar, Bollinedi, Haritha, Singh, Ashok Kumar, Sreenivasulu, Nese, Regina, Ahmed

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A survey of aflatoxin M1 contamination in raw milk produced in urban and peri-urban areas of Kisumu County, Kenya by Anyango, G., Mutua, Florence K., Kagera, I., Andang'o, P., Grace, Delia, Lindahl, Johanna F.

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Presence of bacteria in modified atmosphere packed raw chicken meat and their effect on shelf life and sensory characteristics : a microbiological and sensory evaluation by Peterson, Max

Escenarios sobre calidad e inocuidad en el sector productor de materias primas y alimentos elaborados en Argentina 2030 by Dominguez, Marta Susana, Kleiman, Elizabeth, Vitale Gutierrez, Javier Alejandro, Vaudagna, Sergio Ramon, Masana, Marcelo Oscar

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In vitro antioxidant activities of plant polyphenol extracts and their combined effect with flaxseed on raw and cooked breast muscle fatty acid content, lipid health indices and ox... by Tadesse, D., Retta, N., Girma, Mekonnen, Ndiwa, Nicholas N., Dessie, Tadelle, Hanotte, Olivier H., Getachew, P., Dannenberger, Dirk, Maak, S.

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Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications by Rolandelli, Guido, Farroni, Abel Eduardo, Buera, María del Pilar

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Income variability, evolving diets, and elasticity estimation of demand for processed foods in Nigeria by de Brauw, Alan, Herskowitz, Sylvan

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Economic analysis of consumer choices based on rice attributes in the food markets of West Africa—the case of Benin by Naseem, A., Mhlanga, S., Diagne, A., Ygué Adegbola, P., Midingoyi, G.S.K.

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The Content and Bioavailability of Mineral Nutrients of Selected Wild and Traditional Edible Plants as Affected by Household Preparation Methods Practiced by Local Community in Ben... by Hailu, A.A., Addis, G.

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Rethinking Food Markets Initiative: Innovative approaches and key findings in the design and formulation of processed maize and bean-based products in Honduras by Peña, Meliza

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Nutritious underutilized species - African baobab by Alercia, A., Bioversity International

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Content of iron and vitamin A in common foods given to children 12–59 months old from North Western Tanzania and Central Uganda by Ekesa, B., Nabuuma, D., Kennedy, G.

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