Consumption patterns, bacteriological quality and risk factors for Salmonella contamination in meat-based meals consumed outside the home in Kigali, Rwanda
Wild edible mushrooms, a valuable resource for food security and rural development in Burundi and Rwanda
Rheological and functional properties of composite sweet potato - wheat dough as affected by transglutaminase and ascorbic acid
An Update on Aptamer-Based Multiplex System Approaches for the Detection of Common Foodborne Pathogens
Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems
