+1 (202) 780-33972023: Volume 7, Issue 4
Research Article P.1-10
Potential Health Benefits of Probiotics, Prebiotics and Synbiotics: A Review
Author(s): Suman Upadhyaya
DOI: 10.35841/aafmy-7.4.151
Research Article P.1-9
Production and evaluation of fermented cassava flour preserved with ginger and garlic mixtures.
Author(s): Okoronkwo Christopher Uche, Obinwa C.O
DOI: 10.35841/aafmy-7.4.152
Commentary P.1-2
Understanding microbial growth: A key factor in food safety
Author(s): Zeigler Biase
DOI: 10.35841/aafmy-7.4.153
Opinion Article P.1-2
The role of good manufacturing practices (GMP) in food safety
Author(s): Meireles Silva
DOI: 10.35841/aafmy-7.4.154
Perspective P.1-2
Ensuring global food safety: Challenges and collaborative solutions
Author(s): Francesca Wen
DOI: 10.35841/aafmy-7.4.155
Short Communication P.1-2
Impact of surface texture and roughness on the cleanability and hygiene of food contact surfaces
Author(s): Isayeva Das
DOI: 10.35841/aafmy-7.4.156
Short Communication P.1-2
Safe and fresh: Exploring the effectiveness of anti-microbial preservatives in food
Author(s): Hyun Smith
DOI: 10.35841/aafmy-7.4.157
Commentary P.1-2
Novel antimicrobial coatings on the microbial contamination of food contact surfaces
Author(s): Holah Taylor*
DOI: 10.35841/aafmy-7.4.158
Perspective P.1-2
Impact of environmental factors on the microbiological quality of food products
Author(s): Melotto Shaw*
DOI: 10.35841/aafmy-7.4.159
Short Communication P.1-2
Interactions between food components and surface materials to optimize food safety
Author(s): Breene Lau
DOI: 10.35841/aafmy-7.4.160