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Vol. 9 No. 1 (2022)
Vol. 9 No. 1 (2022)
Published:
2022-03-08
Articles
Agriculture Adaptation Strategies of Tunisian Oasis Households to Climate Change
10.20448/aesr.v9i1.3758
Amira Abdelhamid, Houcine Jeder, Ahmed Salah
1-8
Read Statistic: 337
PDF
VIDEO
Effects of Demographic Factors on Population Dynamics in Imo State, Nigeria; Implications for Farm Labor Availability and Supply
10.20448/aesr.v9i1.3768
Anyanwu UG, Osuji EE, Nwaiwu IUO, Tim-Ashama AC, Ibekwe CC, Osuala MO, Eze EU, Praise CN
9-16
Read Statistic: 324
PDF
VIDEO
Microbial Quality and Sensory Properties of Ogiri Produced from Watermelon (Citrullus lanatus) Seed
10.20448/aesr.v9i1.3793
Akele EO, Akinyosoye FA, Oyetayo VO
17-21
Read Statistic: 408
PDF
VIDEO
Factors Determining where to Buy Olive Oil on the Tunisian Local Market: The Importance of Quality Attributes Perception
10.20448/aesr.v9i1.3858
Ouertani Emna, Dhraief Mohamed Zied
22-31
Read Statistic: 259
PDF
We are how much we Eat: Nutrient-Specific Versus Calorie-Based Adult-Equivalent Scales
10.20448/aesr.v9i1.3862
Mohammad Ali, Kira M Villa
32-38
Read Statistic: 283
PDF
Influence of Packaging Material and Rates of Potassium Permanganate on Post Harvest Ripening of African Eggplant (Solanum Macrocarpon)
10.20448/aesr.v9i1.3865
Inyang P, Bassey EM, Afangide A, Ankrumah E, Anosike FC, Akpaninyang F, Ndifon EM
39-43
Read Statistic: 292
PDF
Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling
10.20448/aesr.v9i1.3944
Ojo MA, Ologunde MO, Alabi OD, Ohijeagbon OR, Ojo H
44-49
Read Statistic: 366
PDF
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Most read
Chemical analysis of cocoa butters and risk assessment of production processes in five localities in Cameroon
32
Sensory Evaluation of Snacks Produced From Wheat-Breadfruit Flour and Nutritional Composition of the Flour Blends
23
Effect of Storage Conditions on Quality Characteristics of Spicy and Nonspicy Varieties of Pork Sausages
23
Effect of extrusion process parameters on the overall acceptability of snacks produced from aerial yam and soybean flour mixture
20
Influence of Processing Methods on the Tannin Content and Quality Characteristics of Cashew By-Products
20