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Plos One|May 11, 2019
Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from SenegalAnneloes E Groenenboom, Megan E Parker, Anne de Vries, et al.Global Health, Science and Practice|May 26, 2021
Systematic Process Framework for Conducting Implementation Science Research in Food Fortification ProgramsEmily Teachout, Laura A Rowe, Helena Pachon, et al.Food and Nutrition Bulletin|October 4, 2017
An Exploration of Edible Palm Weevil Larvae (Akokono) as a Source of Nutrition and Livelihood: Perspectives From Ghanaian StakeholdersAmos Laar, Agnes Kotoh, Megan Parker, et al.Frontiers in Microbiology|October 10, 2018
Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With <i>Lactobacillus rhamnosus</i>Megan Parker, Stephanie Zobrist, Chantal Donahue, et al.BMC Nutrition|April 9, 2020
Evaluating the nutritional content of an insect-fortified food for the child complementary diet in GhanaMegan E Parker, Stephanie Zobrist, Herman E Lutterodt, et al.Advances in Nutrition (Bethesda, Md.)|March 7, 2022
Perspective: Food Environment Research Priorities for Africa-Lessons from the Africa Food Environment Research NetworkAmos K Laar, Phyllis Addo, Richmond Aryeetey, et al.Pageof 2