Volume (7) issue (4)

Articles

• Ultrasound as a modern preservation technique in food safety: a review

  Ebrahim Molaee-aghaee, Ali Salehi, Leila Karami, Nooshin Zomorodiyan

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• Effect of soaking, boiling and frying on selenium content of major African fresh foods

  Sembajwe Lawrence Fred, Nfambi Joshua, Allan Lugaajju, Kalyesubula Robert

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• Evaluation of different pretreatment methods on bioconversion of wheat straw and corn strover

  Christopher O. Osazuwa, Oladipo O. Olaniyi, Bamidele J. Akinyele, Felix A. Akinyosoye

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• Food safety surveillance in Bhutan, conducted from 2019 to 2021

  Vishal Chhetri, Tshering Dorji

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• Total fructose, total glucose and benzoic acid contents in commercially available fruit nectars in Anuradhapura town area, Sri Lanka

  Rukmi Imalka Hettiarachchi, Subashinie Senadheera, Wijelath Arachchige Gihan Erandika Wijelath, Hettirathnayaka Mudiyanselage Gayan Chathuranga Thilakarathana

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• Antimicrobial resistance of Staphylococcus aureus and Pseudomonas spp. isolated from coated skewers sold in Ouagadougou, Burkina Faso

  Namwin Siourimè Somda, Donatien Kaboré, Abel Tankoano, Marius K. Somda, Aminata Ouattara, Adama Paré, Hagrétou Sawadogo-Lingani

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