Past and present foodscapes of a traditional fermented milk, mabisi, in three Zambian regions.

Food serves not only as a source of individual physical sustenance but also a central element in shaping social relationships and culture within families and communities. The concept of foodscapes has emerged as a valuable framework for understanding the intricate connections between food, the environment, and society, highlighting both the physical and cultural dimensions of food. Production and consumption practices of traditional healthy foods, such as the Zambian traditional fermented milk mabisi, evolve over generations, a process influenced by the foodscape they are embedded in.

Diffuse optical spectroscopy of lactating and non-lactating human mammary physiology.

Breastfeeding provides widely recognized advantages for infant and maternal health. Unfortunately, many women experience trouble with breastfeeding. Nevertheless, few suitable imaging modalities are available to study human lactation and determine the possible causes of breastfeeding problems.

Catching some air: a method to spatially quantify aerial triazole resistance in .

Airborne triazole-resistant spores of the human fungal pathogen are a significant human health problem as the agricultural use of triazoles has been selecting for cross-resistance to life-saving clinical triazoles. However, how to quantify exposure to airborne triazole-resistant spores remains unclear. Here, we describe a method for cost-effective wide-scale outdoor air sampling to measure both spore abundance as well as antifungal resistance fractions.

Maize Aspergillus section Flavi isolate diversity may be distinct from that of soil and subsequently the source of aflatoxin contamination.

Aspergillus section Flavi (Flavi) is a diverse group of fungal species whose common members include A. flavus and A. parasiticus.

The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi.

Traditionally fermented maize starch, called ogi, is produced to prepare akpan, a yoghurt-like street food widely consumed in Benin. Current maize ogi production practices were compared to assess the impact of different processing technologies on the characteristics of the fermented product as a basis to determine best practices. Maize starch slurry samples were collected from processors in five municipalities in southern Benin and analysed before fermentation (starch samples) and after spontaneous fermentation (ogi samples).