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Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima).
Foods. 2021 Sep 23;10(10):2258. doi: 10.3390/foods10102258.
Foods. 2021.
PMID: 34681308
Free PMC article.
Survival of Inoculated Vibrio spp., Shigatoxigenic Escherichia coli, Listeria monocytogenes, and Salmonella spp. on Seaweed (Sugar Kelp) During Storage.
Akomea-Frempong S, Skonberg DI, Arya R, Perry JJ.
Akomea-Frempong S, et al.
J Food Prot. 2023 Jul;86(7):100096. doi: 10.1016/j.jfp.2023.100096. Epub 2023 Apr 24.
J Food Prot. 2023.
PMID: 37100391
Free article.
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Indigenous African fermented dairy products: Processing technology, microbiology and health benefits.
Agyei D, Owusu-Kwarteng J, Akabanda F, Akomea-Frempong S.
Agyei D, et al. Among authors: akomea frempong s.
Crit Rev Food Sci Nutr. 2020;60(6):991-1006. doi: 10.1080/10408398.2018.1555133. Epub 2019 Jan 22.
Crit Rev Food Sci Nutr. 2020.
PMID: 30668144
Review.
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