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Artificial Intelligence (AI) in Predictive Microbial Degradation of Oil Contamination
Harnessing Green Microbial Technology for Sustainable Bioremediation: Innovations and Future Directions
Assessment of the Nutritional, Physicochemical and Phytochemical Composition of Spicy Cereal-Supplemented Tiger Nut Beverage
Biocuration: African Perspectives, Safety, Limitations
Comparative Studies on Amelioration of Renal and Hepatic Functions by Essential Oil of Picralima nitida Seeds and Azadirachta indica Leaves in Mice Infected by Plasmodium berghei (NK-65)
Tiger Nut (Cyperus esculentus) and Date (Phoenix dactylifera) Enriched Pancakes Improve Antioxidant Status in Rat Brain
Edible Microorganism: Towards Achieving Food Security in a Sustainable World
The Effects of Fermented Aerial Potato on the Blood Parameters and Selected Organs of Albino Rats
Nutritional and Antioxidant Properties of Fermented Kunu Using Lactobacillus plantarum, Lb. fermentum, Bacillus subtilis and Saccharomyces cerevisiae Isolates
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Home
About Us
Aim and Scope
Editorial Board
Publishing Fees
Editorial Policies
Young researchers Award
BROWSE ARTICLES
All
Education
Environment
Energy
Equity
Economics
Artificial Intelligence (AI) in Predictive Microbial Degradation of Oil Contamination
Harnessing Green Microbial Technology for Sustainable Bioremediation: Innovations and Future Directions
Assessment of the Nutritional, Physicochemical and Phytochemical Composition of Spicy Cereal-Supplemented Tiger Nut Beverage
Biocuration: African Perspectives, Safety, Limitations
Comparative Studies on Amelioration of Renal and Hepatic Functions by Essential Oil of Picralima nitida Seeds and Azadirachta indica Leaves in Mice Infected by Plasmodium berghei (NK-65)
Tiger Nut (Cyperus esculentus) and Date (Phoenix dactylifera) Enriched Pancakes Improve Antioxidant Status in Rat Brain
Edible Microorganism: Towards Achieving Food Security in a Sustainable World
The Effects of Fermented Aerial Potato on the Blood Parameters and Selected Organs of Albino Rats
Nutritional and Antioxidant Properties of Fermented Kunu Using Lactobacillus plantarum, Lb. fermentum, Bacillus subtilis and Saccharomyces cerevisiae Isolates
Trending Tags
Large Hadron Collider
Future of Medicine
Climate Change
Sustainability Ecosystem
Science Research
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