M. Ngongang

Vinegar Engineering: a Bioprocess Perspective

B. S. Chidi, U. Hutchinson, N. Jolly, 2019, Food Engineering Reviews.

A Perspective on Emerging Inter-Disciplinary Solutions for the Sustainable Management of Food Waste

Jun-Wei Lim, B. S. Chidi, S. Ntwampe, 2022, Applied Sciences.

Performance of a continuously stirred tank bioreactor system connected in series for the biodegradation of thiocyanate and free cyanide

L. Mekuto, J. B. Mudumbi, S. Ntwampe, 2017 .

Co-metabolism of thiocyanate and free cyanide by Exiguobacterium acetylicum and Bacillus marisflavi under alkaline conditions

O. Alegbeleye, L. Mekuto, J. B. Mudumbi, 2016, 3 Biotech.

Product and Microbial Population Kinetics During Balsamic-Styled Vinegar Production.

B. S. Chidi, U. Hutchinson, N. Jolly, 2019, Journal of food science.

Biopreservatives from yeasts with antimicrobial activity against common food, agricultural produce and beverage spoilage organisms

L. Mekuto, N. Jolly, S. Ntwampe, 2017 .