BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

122 related articles for article (PubMed ID: 2030095)

  • 1. Antimicrobial effect of fermented Ghanaian maize dough.
    Mensah P; Tomkins AM; Drasar BS; Harrison TJ
    J Appl Bacteriol; 1991 Mar; 70(3):203-10. PubMed ID: 2030095
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fermentation of cereals for reduction of bacterial contamination of weaning foods in Ghana.
    Mensah PP; Tomkins AM; Drasar BS; Harrison TJ
    Lancet; 1990 Jul; 336(8708):140-3. PubMed ID: 1973473
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of fermentation of Ghanaian maize dough on the survival and proliferation of 4 strains of Shigella flexneri.
    Mensah PP; Tomkins AM; Drasar BS; Harrison TJ
    Trans R Soc Trop Med Hyg; 1988; 82(4):635-6. PubMed ID: 3076718
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Survival and growth of acid-adapted and unadapted Shigella flexneri in a traditional fermented Ghanaian weaning food as affected by fortification with cowpea.
    Tetteh GL; Sefa-Dedeh SK; Phillips RD; Beuchat LR
    Int J Food Microbiol; 2004 Jan; 90(2):189-95. PubMed ID: 14698100
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbiological evaluation of ghanaian maize dough co-fermented with cowpea.
    Sanni AI; Sefa-Dedeh S; Sakyi-Dawson E; Asiedu M
    Int J Food Sci Nutr; 2002 Sep; 53(5):367-73. PubMed ID: 12396461
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal.
    Plahar WA; Nti CA; Annan NT
    Plant Foods Hum Nutr; 1997; 51(4):365-80. PubMed ID: 9650729
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough.
    Annan NT; Poll L; Sefa-Dedeh S; Plahar WA; Jakobsen M
    J Appl Microbiol; 2003; 94(3):462-74. PubMed ID: 12588555
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of soybean fortification on Ghanaian fermented maize dough aroma.
    Annan NT; Plahar WA; Poll L; Jakobsen M
    Int J Food Sci Nutr; 2005 Aug; 56(5):315-26. PubMed ID: 16236593
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Functional properties of selected starter cultures for sour maize bread.
    Edema MO; Sanni AI
    Food Microbiol; 2008 Jun; 25(4):616-25. PubMed ID: 18456117
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effects of fermentation and/or vacuum flask storage on the presence of coliforms in complementary foods prepared for Ghanaian children.
    Kimmons JE; Brown KH; Lartey A; Collison E; Mensah PP; Dewey KG
    Int J Food Sci Nutr; 1999 May; 50(3):195-201. PubMed ID: 10627835
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effects of processing on the availability of lysine in kenkey, a Ghanaian fermented maize food.
    Nche PF; Nout MJ; Rombouts FM
    Int J Food Sci Nutr; 1995 Aug; 46(3):241-6. PubMed ID: 7584163
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effective acidification of traditional fermented foods.
    Simango C
    J Trop Med Hyg; 1995 Dec; 98(6):465-8. PubMed ID: 8544233
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of Candida krusei strains from spontaneously fermented maize dough by profiles of assimilation, chromosome profile, polymerase chain reaction and restriction endonuclease analysis.
    Hayford AE; Jakobsen M
    J Appl Microbiol; 1999 Jul; 87(1):29-40. PubMed ID: 10432585
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Survival of bacterial enteric pathogens in traditional fermented foods.
    Simango C; Rukure G
    J Appl Bacteriol; 1992 Jul; 73(1):37-40. PubMed ID: 1512176
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley.
    Helland MH; Wicklund T; Narvhus JA
    Int J Food Microbiol; 2004 Mar; 91(3):305-13. PubMed ID: 14984778
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): effect of maize-legume combinations and traditional processing methods.
    Ejigui J; Savoie L; Marin J; Desrosiers T
    Food Nutr Bull; 2007 Mar; 28(1):23-34. PubMed ID: 17718009
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough.
    Bahule CE; da Silva Martins LH; Chaúque BJM; Trindade F; Herrera H; Chagas da Costa IR; de Oliveira Costa PH; da Costa Fonseca Y; da Silva Valadares RB; Lopes AS
    Food Chem; 2024 Mar; 435():137457. PubMed ID: 37778257
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana.
    Halm M; Lillie A; Sørensen AK; Jakobsen M
    Int J Food Microbiol; 1993 Jul; 19(2):135-43. PubMed ID: 8398627
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' production.
    Jespersen L; Halm M; Kpodo K; Jakobsen M
    Int J Food Microbiol; 1994 Dec; 24(1-2):239-48. PubMed ID: 7703017
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food.
    Sainz T; Wacher C; Espinoza J; Centurión D; Navarro A; Molina J; Inzunza A; Cravioto A; Eslava C
    Int J Food Microbiol; 2001 Dec; 71(2-3):169-76. PubMed ID: 11789935
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.