• Microbial Load (Bacteria, Coliform and Mould Count/Flora) of Some Common Hot Smoked Freshwater Fish Species Using Different Packaging Materials ()
  Olusegun Ayodele Oyelese, Jacob Oyeleye Oyedokun
  Food and Nutrition Sciences Vol.4 No.12,  November 27, 2013
  DOI: 10.4236/fns.2013.412154  6,478 Downloads   11,092 Views   Citations
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• Current Limitations and Challenges with Lactic Acid Bacteria: A Review ()
  Saeed A. Hayek, Salam A. Ibrahim
  Food and Nutrition Sciences Vol.4 No.11A,  November 27, 2013
  DOI: 10.4236/fns.2013.411A010  20,136 Downloads   34,324 Views   Citations
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• Role of Lactic Acid Bacteria-Myeloperoxidase Synergy in Establishing and Maintaining the Normal Flora in Man ()
  Robert C. Allen, Jackson T. Stephens Jr.
  Food and Nutrition Sciences Vol.4 No.11A,  November 27, 2013
  DOI: 10.4236/fns.2013.411A009  5,214 Downloads   7,470 Views   Citations
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• Effects of Pressurized Argon and Krypton Treatments on the Quality of Fresh White Mushroom (Agaricus bisporus) ()
  Camel Lagnika, Min Zhang, Mohanad Bashari, Fatoumata Tounkara
  Food and Nutrition Sciences Vol.4 No.12,  November 20, 2013
  DOI: 10.4236/fns.2013.412153  4,362 Downloads   8,167 Views   Citations
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• Isolation and Characterization of Bacteriophages from Laban Jameed ()
  Murad Mohammad Ishnaiwer, Fawzi Al-Razem
  Food and Nutrition Sciences Vol.4 No.11A,  November 6, 2013
  DOI: 10.4236/fns.2013.411A008  6,056 Downloads   9,764 Views   Citations
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• Lactic Acid Fermentation of Peppers ()
  Maria Rosa Alberto, Maria Francisca Perera, Mario Eduardo Arena
  Food and Nutrition Sciences Vol.4 No.11A,  November 6, 2013
  DOI: 10.4236/fns.2013.411A007  6,610 Downloads   10,937 Views   Citations
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• Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of Fufu and Ogi, Two Nigerian Fermented Food Products ()
  Olaoluwa Oyedeji, Samuel Temitope Ogunbanwo, Anthony Abiodun Onilude
  Food and Nutrition Sciences Vol.4 No.11A,  November 6, 2013
  DOI: 10.4236/fns.2013.411A006  8,684 Downloads   15,629 Views   Citations
  This article belongs to the Special Issue on