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Anthony N Mutukumira

Showing results (1-10 of 24) with videos related to

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Foods (Basel, Switzerland)|June 27, 2024
Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food ProductsAnthony N Mutukumira, Svetoslav Dimitrov Todorov
Plos One|December 31, 2021
Food safety knowledge, attitudes, and eating behavior in the advent of the global coronavirus pandemicZhe Liu, Anthony N Mutukumira, Cong Shen
Food Science & Nutrition|January 1, 2020
Food safety governance in China: From supervision to coregulationZhe Liu, Anthony N Mutukumira, Hongjun Chen
Canadian Journal of Microbiology|November 14, 2019
Persistent contamination of <i>Salmonella</i>, <i>Campylobacter</i>, <i>Escherichia coli</i>, and <i>Staphylococcus aureus</i> at a broiler farm in New ZealandKristine Castañeda-Gulla, Evelyn Sattlegger, Anthony N Mutukumira
Current Research in Food Science|November 3, 2021
Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New ZealandQiwei Yang, Kay Rutherfurd-Markwick, Anthony N Mutukumira
International Journal of Food Microbiology|November 10, 2021
Enterotoxigenicity and genetic relatedness of Staphylococcus aureus in a commercial poultry plant and poultry farmCheng Qian, Kristine Castañeda-Gulla, Evelyn Sattlegger, et al.
Current Research in Food Science|May 23, 2022
Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New ZealandBoying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang, et al.
Food Research International (Ottawa, Ont.)|June 11, 2020
Gynura bicolor DC. (Okinawa spinach): A comprehensive review on nutritional constituents, phytochemical compounds, utilization, health benefits, and toxicological evaluationThi Van Thanh Do, Wildan Suhartini, Francois Mutabazi, et al.
Foods (Basel, Switzerland)|November 11, 2022
Kombucha: Production and Microbiological ResearchBoying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang, et al.
Foods (Basel, Switzerland)|June 28, 2023
Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter CultureBoying Wang, Kay Rutherfurd-Markwick, Naran Naren, et al.
Pageof 3

Showing results (1-10 of 24) with videos related to

Sort By:
Pageof 3
Foods (Basel, Switzerland)|June 27, 2024
Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food ProductsAnthony N Mutukumira, Svetoslav Dimitrov Todorov
Plos One|December 31, 2021
Food safety knowledge, attitudes, and eating behavior in the advent of the global coronavirus pandemicZhe Liu, Anthony N Mutukumira, Cong Shen
Food Science & Nutrition|January 1, 2020
Food safety governance in China: From supervision to coregulationZhe Liu, Anthony N Mutukumira, Hongjun Chen
Canadian Journal of Microbiology|November 14, 2019
Persistent contamination of <i>Salmonella</i>, <i>Campylobacter</i>, <i>Escherichia coli</i>, and <i>Staphylococcus aureus</i> at a broiler farm in New ZealandKristine Castañeda-Gulla, Evelyn Sattlegger, Anthony N Mutukumira
Current Research in Food Science|November 3, 2021
Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New ZealandQiwei Yang, Kay Rutherfurd-Markwick, Anthony N Mutukumira
International Journal of Food Microbiology|November 10, 2021
Enterotoxigenicity and genetic relatedness of Staphylococcus aureus in a commercial poultry plant and poultry farmCheng Qian, Kristine Castañeda-Gulla, Evelyn Sattlegger, et al.
Current Research in Food Science|May 23, 2022
Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New ZealandBoying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang, et al.
Food Research International (Ottawa, Ont.)|June 11, 2020
Gynura bicolor DC. (Okinawa spinach): A comprehensive review on nutritional constituents, phytochemical compounds, utilization, health benefits, and toxicological evaluationThi Van Thanh Do, Wildan Suhartini, Francois Mutabazi, et al.
Foods (Basel, Switzerland)|November 11, 2022
Kombucha: Production and Microbiological ResearchBoying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang, et al.
Foods (Basel, Switzerland)|June 28, 2023
Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter CultureBoying Wang, Kay Rutherfurd-Markwick, Naran Naren, et al.
Pageof 3