Antimicrobial Activity of Diffusible Substances Produced by <i>Lactococcus lactis</i> Against <i>Bacillus cereus</i> in a Non-Contact Co-Culture Model by Yuting Han, Adenike A. Akinsemolu, Christian K. Anumudu, Taghi Miri, Helen Onyeaka

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Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation by Christian K. Anumudu, Helen Onyeaka, Chiemerie T. Ekwueme, Abarasi Hart, Folayemi Isaac-Bamgboye, Taghi Miri

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Navigating Food Fraud: A Survey of Nigerian Consumer Knowledge and Attitudes by Helen Onyeaka, Amarachukwu Anyogu, Olumide A. Odeyemi, Michael Ukwuru Ukwuru, Ukpai Eze, Folayemi J. Isaac-Bamgboye, Christian K. Anumudu, Oluwabunmi O. Akinwunmi, Olufemi Peter Sotayo, Yemisi A. Jeff-Agboola

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Trends in the Application of Phosphate-Solubilizing Microbes as Biofertilizers: Implications for Soil Improvement by Kingsley T. Ughamba, Johnson K. Ndukwe, Ian D. E. A. Lidbury, Nnabueze D. Nnaji, Chijioke N. Eze, Chiugo C. Aduba, Sophie Groenhof, Kenechi O. Chukwu, Chukwudi U. Anyanwu, Ogueri Nwaiwu, Christian K. Anumudu

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