- Aflatoxins: Occurrence, exposure, and binding to lactobacillus species from the gut microbiota of rural ugandan children
- Probiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Food
- Feasibility of a novel on-site detection method for aflatoxin in maize flour from markets and selected households in Kampala, Uganda
- The probiotic Lactobacillus rhamnosus for alleviation of helicobacter pylori-associated gastric pathology in East Africa
- Naturally fermented milk from northern Senegal: Bacterial community composition and probiotic enrichment with lactobacillus rhamnosus
- A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods
- Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa