P.E. Cook

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Food waste matters - A systematic review of household food waste practices and their policy implications

Optimization of chitin extraction from shrimp waste with Bacillus pumilus A1 using response surface methodology

Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg

Flavouring composition prepared by fermentation with Bacillus spp.

Enterococci as probiotics and their implications in food safety

Study on the production of chitin and chitosan from shrimp shell by using Bacillus subtilis fermentation

In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment

Developments in the use ofBacillusspecies for industrial production

Current epidemiological issues in human campylobacteriosis

The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods

Alkaline-Fermented Foods: A Review with Emphasis on Pidan Fermentation

Bioconversion of shrimp shell waste for the production of antioxidant and chitosan used as fruit juice clarifier

Packaging's Role in Minimizing Food Loss and Waste Across the Supply Chain

Digital Technologies as External Enablers of New Venture Creation in the IT Hardware Sector

Androgyny and leadership style

Immunochemical detection of ochratoxin A in black Aspergillus strains

Mycotoxins

Gender and leadership style: A meta-analysis.

The digital transformation of innovation and entrepreneurship: Progress, challenges and key themes

Gender-based Barriers to Senior Management Positions: Understanding the Scarcity of Female CEOs

Electronic noses for food quality: A review

Internet-of-Things (IoT)-Based Smart Agriculture: Toward Making the Fields Talk

Male versus female leaders: A comparison of empirical studies

Chitin and Chitosan Preparation from Marine Sources. Structure, Properties and Applications

IMPORTANCIA DE LOS MAÍCES NATIVOS DE MÉXICO EN LA DIETA NACIONAL. UNA REVISIÓN INDISPENSABLE

Maize yield in Mexico under climate change

Food safety for food security: Relationship between global megatrends and developments in food safety

Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process

Survey of local authority approaches to investigating sporadic cases of suspected food poisoning.

Trends in technology, trade and consumption likely to impact on microbial food safety

Bacillus fermentation of soybeans

Sources of microorganisms in pozol, a traditional Mexican fermented maize dough

Fungi in the production of foods and food ingredients

Kinema — a traditional soybean fermented food: proximate composition and microflora

Inside the Mind of the Expert Entrepreneur: the Explorer’s View of Strategy

Sex and Workstyle of Leaders and Followers: Determinants of Productivity