Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal.

by Anneloes E Groenenboom, Megan E Parker, Anne de Vries, Suzette de Groot, Stephanie Zobrist, Kimberly Mansen, Peiman Milani, Remco Kort, Eddy J Smid, Sijmen E Schoustra
Published 2019-01-01

Evaluating the nutritional content of an insect-fortified food for the child complementary diet in Ghana

by Megan E. Parker, Stephanie Zobrist, Herman E. Lutterodt, Cyril R. Asiedu, Chantal Donahue, Connor Edick, Kimberly Mansen, Gretel Pelto, Peiman Milani, Shobhita Soor, Amos Laar, Cyril M. Engmann
Published 2020-04-01

Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus

by Megan Parker, Stephanie Zobrist, Chantal Donahue, Connor Edick, Kimberly Mansen, Mehdi Hassan Zade Nadjari, Margreet Heerikhuisen, Wilbert Sybesma, Douwe Molenaar, Abdoulaye Moussa Diallo, Abdoulaye Moussa Diallo, Peiman Milani, Remco Kort, Remco Kort, Remco Kort, Remco Kort
Published 2018-09-01