S.T. Lowor

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits

Genetic variability of bioactive compounds and selection for nutraceutical quality in kola [Cola nitida (Vent) Schott. and Endl.]

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation