Parcourir par Mots clés libres

Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing. Bationo Fabrice, Seyoum Yohannes, Chochois Vincent, Tamene Aynadis, Kariluoto Susanna, Saris Per, Baye Kaleab, Edelmann Minnamari, Leconte Nicolas, Humblot Christèle. 2023. Food Bioscience, 56:103346, 9 p.

When neglected species gain global interest: Lessons learned from quinoa's boom and bust for teff and minor millet. Andreotti Federico, Bazile Didier, Biaggi Maria Cristina, Callo-Concha Daniel, Jacquet Julie, Jemal Omarsherif M., King Olivier I., Mbosso C., Padulosi Stefano, Speelman Erika N., Van Noordwijk Meine. 2022. Global Food Security:100613, 10 p.

Feasibility Study for the project: “Support to the definition of a Legal framework for Geographical Indications in Ethopia, and Implementation on a Value Chain” Phase 1: Opportunity Study. Sautier Denis, Mengistie Getachew, Faure A., Tibebe Degefie, Marie-Vivien Delphine. 2018. Montpellier : AFD, 112 p.