Antimicrobial Activity of Frankincense (Boswellia sacra) Oil and Smoke against Pathogenic and Airborne Microbes von Al-Kharousi, Zahra S., Mothershaw, Ann S., Nzeako, Basil

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Assessment of the anti-microbial activity of dried garlic powders produced by different methods of drying von Rahman, M.S, Al-Sheibani, H.I, Al-Riziqi, M.H, Mothershaw, A, Guizani, N, Bengtsson, G

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Stakeholders’ views on the status of the fish quality and safety regulatory schemes: The case of the sultanate of Oman von Qatan, Salem, Bose, Shekar, Mothershaw, Ann

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Stakeholders’ views on the status of the fish quality and safety regulatory schemes von Qatan, Salem, Bose, Shekar, Mothershaw, Ann

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Initial Observation on the Interaction of Frankincense Oil with Selected Plastics von Al Kharousi, Zahra S., Nzeako, Basil, Mothershaw, Ann S.

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The effect of storage temperature on histamine production and the freshness of yellowfin tuna ( Thunnus albacares) von Guizani, Nejib, Al-Busaidy, Moza Abdallah, Al-Belushi, Ismail Mohammed, Mothershaw, Ann, Rahman, Mohammad Shafiur

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Antimicrobial activity of foods with different physio-chemical characteristics von Mothershaw, A.S, Jaffer, T

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Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures von Mothershaw, Ann S., Gaffer, Taghreed, Kadim, Isam, Guizani, Nejib, Al-Amri, Issa, Mahgoub, Osman, Al-Bahry, Saif

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Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods von Rahman, Mohammad Shafiur, Salman, Zeinab, Kadim, Isam T, Mothershaw, Ann, Al-Riziqi, Mohd Hamad, Guizani, Nejib, Mahgoub, Osman, Ali, Amanat

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Fermentation as a Food Biopreservation Technique von Guizani, Nejib, Al Bulushi, Ismail M., Mothershaw, Ann

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