Risk Assessment of Malakite with the Active Substances Dithianon and Pyrimenthanil

Torsten Källqvist, Merete Grung, Katrine Borgå, Hubert Dirven, Ole Martin Eklo, Jan Ludvig Lyche, Marit Låg, Asbjørn Magne Nilsen, Line Emilie Sverdrup

Page: 312-314
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Risk Assessment of Specific Strains of Lactobacillus rhamnosus Used as "Other Substances"

Siamak Yazdankhah, Danica Grahek-Ogden, Karl Eckner, Georg Kapperud, Jørgen Lassen, Judith Narvhus, Truls Nesbakken, Lucy Robertson, Jan Thomas Rosnes, Olaug Taran Skjerdal, Eystein Skjerve, Line Vold, Yngvild Wasteson

Page: 315-316
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Risk Assessment of the Metabolite M44 of Bixafen, One of the Active Substancesin Aviator Xpro EC225

Jan Ludvig Lyche, Hubert Dirven, Marit Låg, Asbjørn Magne Nilsen, Katrine Borgå, Ole Martin Eklo, Merete Grung, Line Emilie Sverdrup, Torsten Källqvist

Page: 317-318
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The Link between Antimicrobial Resistance and the Content of Potentially Toxic Metals in Soil and Fertilising Products

Yngvild Wastson, Eystein Skjerve, Siamak Yazdankhah, Karl Eckner, Georg Kapperud, Jørgen Fredrik Lassen, Judith Narvhus, Truls Nesbakken, Lucy Robertson, Jan Thomas Rosnes, Olaug Taran Skjerdal, Line Vold

Page: 319-321
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Determination of Arsenic Content in Different Brands of Rice Sold in Port Harcourt, Nigeria

Waribo, Helen Anthony, George, Daye Mandy, Selbut, Selchak Danjuma

Page: 437-443
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Physical and Sensory Properties of Ice Cream as Influenced by Pulse Protein Concentrates

R. Sivasankari, G. Hemalatha, S. Amutha, M. Murugan, C. Vanniarajan, T. Umamaheswari

Page: 322-328
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Contribution of Eggs and Other Cholesterol-containing Foods to Total Dietary Cholesterol Intake, and Their Influence on Serum Lipid Profile of Adults in Calabar, Nigeria

Eridiong O. Onyenweaku, Henrietta N. Ene-Obong, Gregory E. Oko, Ima O. Williams

Page: 329-340
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Physico-chemical Characterization of Palm Kernel Oil Extracted from the Seeds of Two Varieties of Oil Palm (Elaeis guineensis Jacq.) for Possible Use in Feed or Food

Yapi Amin Paulin, Kouadio Ahou Irène

Page: 341-353
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Effect of Chronic Commercial Sweeteners Consumption in Lymphocytes of Peyer’s Patches

Julio Andrés Guzmán-Cruz, Beatríz Elina Martínez-Carrillo, Arturo G. Rillo, José Arturo Castillo-Cardiel, Flor de María Cruz-Estrada

Page: 354-364
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A Comparative Assessment of the Microbial Load of Beef and Chicken Meat Collected at Different Hours of the Day in Ekpoma Town Market

P. I. Okoh, M. I. Okoruwa, S. E. Okosun

Page: 365-371
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Incorporation of Spirulina (Athrospira platensis) in Traditional Egyptian Cookies as a Source of Natural Bioactive Molecules and Functional Ingredients: Preparation and Sensory Evaluation of Nutrition Snack for School Children

D. M. El Nakib, M. M. Ibrahim, N. S. Mahmoud, E. N. Abd El Rahman, A. E. Ghaly

Page: 372-397
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Resistant Pattern of Therapeutics Antimicrobial Challenged on Pseudomonas aeruginosa Bacterium Isolated from Marketed Raw Buffalo Milk

N. M. Patel, R. Kumar, A. P. Suthar, D. N. Desai, I. H. Kalyani

Page: 398-407
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Amylase Production by Solid State Fermentation of Agro-industrial Wastes Using Bacillus species

C. N. Obi, O. Okezie, A. N. Ezugwu

Page: 408-414
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Effect of Cooking Methods and Temperature on Proximate and Amino Acid Composition of Breakfast Sausage

D. O. Oshibanjo, O. O. Olusola, O. A. Ogunwole

Page: 415-423
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Influence of the Nutritive Composition on the Organoleptic Characters of Cakes Enriched with Fruits Almond of Terminalia catappa

Douati Togba Etienne, Biego Godi Henri Marius, Konan N’Guessan Ysidor, Sidibe Daouda, Nyamien Bleou Yves, Coulibaly Adama

Page: 424-436
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