Novel extraction and encapsulation strategies for food bioactive lipids to improve stability and control delivery by Bessem M. Akonjuen, Alberta N.A. Aryee

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Trends and innovations in the formulation of plant-based foods by Christabel Tachie, Ifeanyi D. Nwachukwu, Alberta N. A. Aryee

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Using machine learning models to predict the quality of plant-based foods by Christabel Tachie, Nii Adjetey Tawiah, Alberta N.A. Aryee

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Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development by Bessem M. Akonjuen, John O. Onuh, Alberta N. A. Aryee

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High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing by Wei Zhou, Anthony Ananga, Dike O. Ukuku, Alberta N. A. Aryee

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Improving nutrition through biofortification–A systematic review by Kelvin F. Ofori, Sophia Antoniello, Marcia M. English, Alberta N. A. Aryee

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Characterizing fermented habanero pepper (Capsicum chinense L) by Alberta N.A. Aryee, James Owusu-Kwarteng, Zachary Senwo, Marikis N. Alvarez

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Current trends in nano-delivery systems for functional foods: a systematic review by Emmanuel Otchere, Brighid M. McKay, Marcia M. English, Alberta N. A. Aryee

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Cell Culture-Based Assessment of Toxicity and Therapeutics of Phytochemical Antioxidants by Peace C. Asuzu, Nicholas S. Trompeter, Carlton R. Cooper, Samuel A. Besong, Alberta N. A. Aryee

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Effect of organic acid pre-treatment on polyphenol oxidase induced browning and sensory quality of frozen yam chips by Naomi A. Eshun, Winfred-Peck Dorleku, Firibu K. Saalia, Marikis N. Alvarez, Alberta N.A. Aryee

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Machine Learning Approaches for Predicting Fatty Acid Classes in Popular US Snacks Using NHANES Data by Christabel Y. E. Tachie, Daniel Obiri-Ananey, Nii Adjetey Tawiah, Nii Attoh-Okine, Alberta N. A. Aryee

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