BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

151 related articles for article (PubMed ID: 22514894)

  • 21. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M; Specht I; Edward VA; Pinto C; Egounlety M; Sossa C; Mbugua S; Dortu C; Thonart P; Taljaard L; Mengu M; Franz CM; Holzapfel WH
    Int J Food Microbiol; 2007 Mar; 114(3):342-51. PubMed ID: 17188771
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of cassava variety and processing on energy and protein digestibility and utilization by young children.
    Graham GG; Lembcke J; Morales E
    J Nutr; 1988 Jul; 118(7):877-82. PubMed ID: 3392598
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The microbiota of Lafun, an African traditional cassava food product.
    Wilfrid Padonou S; Nielsen DS; Hounhouigan JD; Thorsen L; Nago MC; Jakobsen M
    Int J Food Microbiol; 2009 Jul; 133(1-2):22-30. PubMed ID: 19493582
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians.
    Almeida EG; Rachid CC; Schwan RF
    Int J Food Microbiol; 2007 Nov; 120(1-2):146-51. PubMed ID: 17888538
    [TBL] [Abstract][Full Text] [Related]  

  • 25. A comparative evaluation of the macronutrient and micronutrient profiles of soybean-fortified gari and tapioca.
    Kolapo AL; Sanni MO
    Food Nutr Bull; 2009 Mar; 30(1):90-4. PubMed ID: 19445264
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Identification of hazards and critical control points during attiéké (a fermented cassava product) process in Côte d'Ivoire.
    Kouamé AK; Bouatenin MJK; Djéni TN; Dje KM
    Lett Appl Microbiol; 2020 Feb; 70(2):87-94. PubMed ID: 31705681
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke.
    Obilie EM; Tano-Debrah K; Amoa-Awua WK
    Int J Food Microbiol; 2004 May; 93(1):115-21. PubMed ID: 15135588
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food.
    Afoakwa EO; Kongor EJ; Annor GA; Adjonu R
    Int J Food Sci Nutr; 2010 Aug; 61(5):449-62. PubMed ID: 20109125
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Improvement of organoleptic quality of retted cassava products by alkali pretreatment of roots and addition of sodium nitrate during retting.
    Ogbo FC
    Int J Food Microbiol; 2003 Dec; 89(1):85-90. PubMed ID: 14580976
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil.
    Santos CC; Almeida EG; Melo GV; Schwan RF
    Int J Food Microbiol; 2012 May; 156(2):112-21. PubMed ID: 22497838
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of Fermentation Using
    Ntsamo TMB; Mohammadou BA; Sokamte AT; Njintang NY; Tatsadjieu LN
    Int J Food Sci; 2020; 2020():9234083. PubMed ID: 33376715
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour.
    Olukomaiya OO; Adiamo OQ; Fernando WC; Mereddy R; Li X; Sultanbawa Y
    Food Chem; 2020 Jun; 315():126238. PubMed ID: 32000081
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production.
    Anihouvi VB; Sakyi-Dawson E; Ayernor GS; Hounhouigan JD
    Int J Food Microbiol; 2007 May; 116(2):287-91. PubMed ID: 17291615
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Optimization of lactic acid fermentation for pathogen inactivation in fecal sludge.
    Odey EA; Li Z; Zhou X; Yan Y
    Ecotoxicol Environ Saf; 2018 Aug; 157():249-254. PubMed ID: 29625399
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Characteristics and significance of yeasts' involvement in cassava fermentation for 'fufu' production.
    Oyewole OB
    Int J Food Microbiol; 2001 May; 65(3):213-8. PubMed ID: 11393690
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics.
    Chen X; Zheng M; Liu J; Deng Z; Zhang B; Li H
    J Sci Food Agric; 2018 Mar; 98(5):1773-1786. PubMed ID: 28862331
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges.
    Aragón IJ; Ceballos H; Dufour D; Ferruzzi MG
    Food Funct; 2018 Sep; 9(9):4822-4835. PubMed ID: 30131983
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil.
    Lacerda IC; Miranda RL; Borelli BM; Nunes AC; Nardi RM; Lachance MA; Rosa CA
    Int J Food Microbiol; 2005 Nov; 105(2):213-9. PubMed ID: 16153731
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. Loss of residual cyanogens in a cassava food during short-term storage.
    Onabolu AO; Oluwole OS; Bokanga M
    Int J Food Sci Nutr; 2002 Jul; 53(4):343-9. PubMed ID: 12090030
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.