-
1
-
-
0001523545
-
Properties of ogi powders made from normal, fortified and opaque-2 corn
-
Adeniji, A.O. and N.N. Potter, 1978. Properties of ogi powders made from normal, fortified and opaque-2 corn. J. Food Sci., 43: 1571-1574.
-
(1978)
J. Food Sci
, vol.43
, pp. 1571-1574
-
-
Adeniji, A.O.1
Potter, N.N.2
-
2
-
-
84986793492
-
Fermentation studies on maize during the preparation of a traditional African starch-cake food
-
Akinrele, I.A., 1970. Fermentation studies on maize during the preparation of a traditional African starch-cake food. J. Sci. Agric., 21: 619-625.
-
(1970)
J. Sci. Agric
, vol.21
, pp. 619-625
-
-
Akinrele, I.A.1
-
3
-
-
0027412831
-
Nutrient composition of corn ogi prepared by a slightly modified traditional technique
-
Aremu, C.Y., 1993. Nutrient composition of corn ogi prepared by a slightly modified traditional technique. Food Chem., 46: 231-233.
-
(1993)
Food Chem
, vol.46
, pp. 231-233
-
-
Aremu, C.Y.1
-
4
-
-
0004248830
-
-
2nd Edn, Cambridge Univ. Press, pp
-
Barnett, J.A., R.W. Payne and D. Yarrow, 1990. YEASTS: Characteristics and Identification. 2nd Edn., Cambridge Univ. Press, pp: 1002.
-
(1990)
YEASTS: Characteristics and Identification
, pp. 1002
-
-
Barnett, J.A.1
Payne, R.W.2
Yarrow, D.3
-
5
-
-
0000986496
-
Yeasts associated with fruit juices concentrates
-
Deak, T. and L.R. Beuchat, 1993. Yeasts associated with fruit juices concentrates. J. Food Protein, 56: 777-782.
-
(1993)
J. Food Protein
, vol.56
, pp. 777-782
-
-
Deak, T.1
Beuchat, L.R.2
-
6
-
-
9644274612
-
growth of toxigenic and non toxigenic aspergilli and penicillia at different temperatures and in the presence of lactic acid bacteria
-
El-Gendy, M. and E.H. Marth, 1980. growth of toxigenic and non toxigenic aspergilli and penicillia at different temperatures and in the presence of lactic acid bacteria. Arch. Lebensmittelhyg, 31: 189-220.
-
(1980)
Arch. Lebensmittelhyg
, vol.31
, pp. 189-220
-
-
El-Gendy, M.1
Marth, E.H.2
-
7
-
-
0025663154
-
-
Fung, D.Y.C. and C. Liang, 1990. Critical review of isolation, detection and identification of yeasts from meat products. Cri. Rev. Food Sci. Nutr., 29: 341-379.
-
Fung, D.Y.C. and C. Liang, 1990. Critical review of isolation, detection and identification of yeasts from meat products. Cri. Rev. Food Sci. Nutr., 29: 341-379.
-
-
-
-
8
-
-
0028600066
-
Significance of yeasts and moulds occurring in maize dough fermentation for Kenkey production
-
Jespersen, L., M. Halm, K. Kpodo and M. Jacobsen, 1994. Significance of yeasts and moulds occurring in maize dough fermentation for Kenkey production. Int. J. Food Microbiol., 24: 239-248.
-
(1994)
Int. J. Food Microbiol
, vol.24
, pp. 239-248
-
-
Jespersen, L.1
Halm, M.2
Kpodo, K.3
Jacobsen, M.4
-
9
-
-
0001559923
-
Fungi associated with selected fermented foods in Sierria Leone. MIRCEN
-
Jonsyn, F.E., 1989. Fungi associated with selected fermented foods in Sierria Leone. MIRCEN J. Applied Microbiol. Biotechnol., 5: 457-462.
-
(1989)
J. Applied Microbiol. Biotechnol
, vol.5
, pp. 457-462
-
-
Jonsyn, F.E.1
-
10
-
-
0029141879
-
Inhibition of different strains of enteropathogens in a lacticfermenting cereal gruel
-
Kingamkono, R., E. Sjogren, U. Svanberg and B. Kaijser, 1995. Inhibition of different strains of enteropathogens in a lacticfermenting cereal gruel. World J. Microbiol. Biotechnol., 11: 299-303.
-
(1995)
World J. Microbiol. Biotechnol
, vol.11
, pp. 299-303
-
-
Kingamkono, R.1
Sjogren, E.2
Svanberg, U.3
Kaijser, B.4
-
11
-
-
0002551112
-
Lactic-fermented cereal gruels with improved in vitro protein digestibility
-
Lorri, W. and U. Svanberg, 1993. Lactic-fermented cereal gruels with improved in vitro protein digestibility. Int. J. Food Sci. Nutr., 44: 29-36.
-
(1993)
Int. J. Food Sci. Nutr
, vol.44
, pp. 29-36
-
-
Lorri, W.1
Svanberg, U.2
-
12
-
-
0031256564
-
Fermentation-the key to food safety assurance in Africa?
-
Mensah, P., 1997. Fermentation-the key to food safety assurance in Africa? Food Control, 8: 271-278.
-
(1997)
Food Control
, vol.8
, pp. 271-278
-
-
Mensah, P.1
-
13
-
-
0028854525
-
Microbiology of Pozol, a Mexican fermented maize dough
-
Nuraida, L., M.C. Wacher and J.D. Owens, 1995. Microbiology of Pozol, a Mexican fermented maize dough. World J. Microbiol. Biotechnol., 11: 567-571.
-
(1995)
World J. Microbiol. Biotechnol
, vol.11
, pp. 567-571
-
-
Nuraida, L.1
Wacher, M.C.2
Owens, J.D.3
-
14
-
-
34250693675
-
-
Odunfa, S.A., 1985. African fermented foods. In: Microbiology of Fermented Foods. B.J.B. Wood, Elsevier Science, London and New York, pp: 155-199.
-
Odunfa, S.A., 1985. African fermented foods. In: Microbiology of Fermented Foods. B.J.B. Wood, Elsevier Science, London and New York, pp: 155-199.
-
-
-
-
15
-
-
34848841861
-
Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel
-
Odunfa, S.A. and S. Adeyele, 1985. Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel. J. Cereal Sci., 3: 173-180.
-
(1985)
J. Cereal Sci
, vol.3
, pp. 173-180
-
-
Odunfa, S.A.1
Adeyele, S.2
-
16
-
-
0035931660
-
Evaluation of lysine and methionine production in some lactobacilli and yeasts from ogi
-
Odunfa, S.A., S.A. Adeniran, O.D. Teniola and J. Nordstrom, 2001. Evaluation of lysine and methionine production in some lactobacilli and yeasts from ogi. Int. J. Food Microbiol., 63: 159-163.
-
(2001)
Int. J. Food Microbiol
, vol.63
, pp. 159-163
-
-
Odunfa, S.A.1
Adeniran, S.A.2
Teniola, O.D.3
Nordstrom, J.4
-
17
-
-
0030632665
-
Assessment of a bacteriocin-producing Lactobacillus strain in the control of spoilage of a cereal-based African fermented food
-
Olasupo, N.A., D.K. Olukoya and S.A. Odunfa, 1997. Assessment of a bacteriocin-producing Lactobacillus strain in the control of spoilage of a cereal-based African fermented food. Folia Microbiol., 42: 31-34.
-
(1997)
Folia Microbiol
, vol.42
, pp. 31-34
-
-
Olasupo, N.A.1
Olukoya, D.K.2
Odunfa, S.A.3
-
19
-
-
0031256751
-
Lactic fermented foods in Africa and their benefits
-
Oyewole, O.B., 1997. Lactic fermented foods in Africa and their benefits. Food Control, 8: 289-297.
-
(1997)
Food Control
, vol.8
, pp. 289-297
-
-
Oyewole, O.B.1
-
20
-
-
0036161508
-
Balkan endemic nephropathy and associated urinary tract tumours: A review on aetiological causes and the potential role of mycotoxins
-
Pfohl-Leszkowicz, A., T. Petkova-Bocharova, I.N. Chernozemsky and M. Castegnaro, 2002. Balkan endemic nephropathy and associated urinary tract tumours: A review on aetiological causes and the potential role of mycotoxins. Food Add. Contam., 19: 282-302.
-
(2002)
Food Add. Contam
, vol.19
, pp. 282-302
-
-
Pfohl-Leszkowicz, A.1
Petkova-Bocharova, T.2
Chernozemsky, I.N.3
Castegnaro, M.4
-
22
-
-
33646462161
-
Influence of packaging on spoilage yeast population in minimally processed orange slices
-
Restuccia, C., C. Randazzo and C. Caggia, 2006. Influence of packaging on spoilage yeast population in minimally processed orange slices. Int. J. Food Microbiol., 109: 146-150.
-
(2006)
Int. J. Food Microbiol
, vol.109
, pp. 146-150
-
-
Restuccia, C.1
Randazzo, C.2
Caggia, C.3
-
23
-
-
34250742652
-
-
Rheeder, J.P., W.F.O. Marasas, P.G. Thiel, E.W. Sydenham, G.S. Shephard and Van D.J. Schalkwyk, 1992. Fusarium moniliforme and fumonisins in corn in relation to human esophageal cancer in Transkei. Phytopathology, 82: 353-357.
-
Rheeder, J.P., W.F.O. Marasas, P.G. Thiel, E.W. Sydenham, G.S. Shephard and Van D.J. Schalkwyk, 1992. Fusarium moniliforme and fumonisins in corn in relation to human esophageal cancer in Transkei. Phytopathology, 82: 353-357.
-
-
-
-
25
-
-
0031079819
-
Heat resistance of the spoilage yeasts Candida pelliculosa and Kloeckera apis and pasterurization values for some tropical fruit juices and nectars
-
Tchango, J., P. Tailliez, P. EB, T. Njine and J.P. Hornez, 1997. Heat resistance of the spoilage yeasts Candida pelliculosa and Kloeckera apis and pasterurization values for some tropical fruit juices and nectars. Food Microbiol., 14: 93-99.
-
(1997)
Food Microbiol
, vol.14
, pp. 93-99
-
-
Tchango, J.1
Tailliez, P.2
EB, P.3
Njine, T.4
Hornez, J.P.5
-
26
-
-
0035931653
-
The effects of processing methods on the level of ysine, methionine and the general acceptability of ogi processed using starter cultures
-
Teniola, O.D. and S.A. Odunfa, 2001. The effects of processing methods on the level of ysine, methionine and the general acceptability of ogi processed using starter cultures. Int. J. Food Microbiol., 63: 1-9.
-
(2001)
Int. J. Food Microbiol
, vol.63
, pp. 1-9
-
-
Teniola, O.D.1
Odunfa, S.A.2
-
27
-
-
0036829268
-
Microbial assessment and quality evaluation of ogi during spoilage
-
Teniola, O.D. and S.A. Odunfa, 2002. Microbial assessment and quality evaluation of ogi during spoilage. World J. Microbiol. Technol., 18: 731-737.
-
(2002)
World J. Microbiol. Technol
, vol.18
, pp. 731-737
-
-
Teniola, O.D.1
Odunfa, S.A.2
-
28
-
-
0027406285
-
Report on an IARC working group meeting on some naturally occurring substances
-
Vainio, H., E. Hesseltine and J. Wilbourn, 1993. Report on an IARC working group meeting on some naturally occurring substances. Int. J. Cancer, 53: 535-537.
-
(1993)
Int. J. Cancer
, vol.53
, pp. 535-537
-
-
Vainio, H.1
Hesseltine, E.2
Wilbourn, J.3
-
29
-
-
0035913789
-
The interaction between yeasts and bacteria in dairy environments
-
Viljoen, B.C., 2001. The interaction between yeasts and bacteria in dairy environments. Int. J. Food Microbiol., 69: 37-44.
-
(2001)
Int. J. Food Microbiol
, vol.69
, pp. 37-44
-
-
Viljoen, B.C.1
|