Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods

por Anumudu, Christian, Hart, Abarasi, Miri, Taghi, Onyeaka, Helen
Publicado 2021

The safety of nanomaterials in food production and packaging

por Onyeaka, Helen, Passaretti, Paolo, Miri, Taghi, Al-Sharify, Zainab T.
Publicado 2022

Global nutritional challenges of reformulated food: A review

por Onyeaka, Helen, Nwaiwu, Ogueri, Obileke, KeChrist, Miri, Taghi, Al‐Sharify, Zainab T.
Publicado 2023

A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods

por Nwabor, Ozioma Forstinus, Onyeaka, Helen, Miri, Taghi, Obileke, Kechrist, Anumudu, Christian, Hart, Abarasi
Publicado 2022

Pre‐lab video demonstrations to enhance students' laboratory experience in a first‐year chemical engineering class

por Onyeaka, Helen, Passaretti, Paolo, Miri, Taghi, Hart, Abarasi, Favero, Claudia, Anumudu, Christian K., Robbins, Phillip
Publicado 2022

Sous vide processing: a viable approach for the assurance of microbial food safety

por Onyeaka, Helen, Nwabor, Ozioma, Jang, Siwon, Obileke, KeChrist, Hart, Abarasi, Anumudu, Christian, Miri, Taghi
Publicado 2022