Z.A. Obanu

Microbial content of abattoir wastewater and its contaminated soil in Lagos, Nigeria

Chitosan nanoparticle based delivery systems for sustainable agriculture

Flavouring composition prepared by fermentation with Bacillus spp.

Antimicrobial properties of chitosan and mode of action: A state of the art review

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

Impact of freezing and thawing on the quality of meat: Review

Developments in the use ofBacillusspecies for industrial production

Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review

Quinoa: Nutritional, functional, and antinutritional aspects

Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage

Fatores antinutricionais em alimentos: revisão

Influence of Antimicrobial Agents on the Spoilage of a Meat-Based Entomophage Diet

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

PIGMENTS MODIFICATIONS DURING FREEZING and FROZEN STORAGE of PACKAGED BEEF

Control of ammonia formation during Bacillus subtilis fermentation of legumes

Effects of processing and in vitro proteolytic digestion on soybean and yambean hemagglutinins

Efficiency of dietary vegetable oils in preserving the quality of shell eggs under ambient tropical conditions

The proteins of intermediate moisture meat stored at tropical temperature