Published: 2024-04-17
Fish On Fire: Investigating Polycyclic Aromatic Hydrocarbons As Health Risks In Togo'S Smoked Fish
Smoking has long been practiced as a method of food preservation in various regions, particularly for meats, fish, and cheeses. This traditional technique combines smoking with processes like cooking, drying, and salting, imparting not only preservation benefits such as dehydration, bactericidal
Afiavi Ayivi, Yao Mensah
9-18
Fungal Allies: Harnessing Mycorrhization To Combat Heat Stress In Agriculture
The escalating impacts of climate change on crop growth and yields, particularly the challenges posed by heat and drought stress, are driving the demand for climate-resilient agricultural technologies and practices. To counteract these adversities and sustain agricultural productivity, a pivotal
John Michael Thompson, Maria Garcia Fernandez
19-27
Taste Vs. Tradition: Exploring Factors Shaping Protein Choices In Shanghai And Amsterdam
Developing countries are witnessing a nutritional and economic transformation marked by a shift from plant-based protein to animal-based protein consumption. This transition, driven primarily by rising incomes, carries significant environmental and sustainability implications. While it is widely
Anna van der Meer, Pieter de Jong
1-8
Rice Seed Safety: Profiling Fusarium Species In Burkina Faso For Sustainable Agriculture
The genus Fusarium is considered as one of the most important groups of plant pathogens distributed in all regions of Burkina Faso. In order to identify the species, molecular characterization of 118 Fusarium single spore isolates was undertaken. The single spore isolates were obtained from 28
Mariam Traoré, Amadou Doumbia
28-43