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4. Effect of ultrasonic pretreatment on eliminating cyanogenic glycosides and hydrogen cyanide in cassava. Zhong Y; Xu T; Ji S; Wu X; Zhao T; Li S; Zhang P; Li K; Lu B Ultrason Sonochem; 2021 Oct; 78():105742. PubMed ID: 34487981 [TBL] [Abstract][Full Text] [Related]
5. Reduction of cyanide levels in cassava during sequential sundrying and solid state fermentation. Zvauya R; Muzondo MI Int J Food Sci Nutr; 1995 Feb; 46(1):13-6. PubMed ID: 7712337 [TBL] [Abstract][Full Text] [Related]
6. Direct detection of residual cyanide in cassava using spectroscopic techniques. Phambu N; Meya AS; Djantou EB; Phambu EN; Kita-Phambu P; Anovitz LM J Agric Food Chem; 2007 Dec; 55(25):10135-40. PubMed ID: 17973447 [TBL] [Abstract][Full Text] [Related]
7. Differential effects on the cyanogenic glycoside content of fermenting cassava root pulp by beta-glucosidase and microbial activities. Maduagwu EN Toxicol Lett; 1983 Mar; 15(4):335-9. PubMed ID: 6404010 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. Effect of traditional processing of cassava on the cyanide content of gari and cassava flour. Kemdirim OC; Chukwu OA; Achinewhu SC Plant Foods Hum Nutr; 1995 Dec; 48(4):335-9. PubMed ID: 8882371 [TBL] [Abstract][Full Text] [Related]
10. Cyanogenic potential of cassava peels and their detoxification for utilization as livestock feed. Tweyongyere R; Katongole I Vet Hum Toxicol; 2002 Dec; 44(6):366-9. PubMed ID: 12458644 [TBL] [Abstract][Full Text] [Related]
11. Oven drying and hot water cooking processes decrease HCN contents of cassava leaves. Modesto Junior EN; Chisté RC; Pena RDS Food Res Int; 2019 May; 119():517-523. PubMed ID: 30884684 [TBL] [Abstract][Full Text] [Related]
12. Immobilization of linamarase and its use in the determination of bound cyanide in cassava using flow injection analysis. Narinesingh D; Jaipersad D; Chang-Yen I Anal Biochem; 1988 Jul; 172(1):89-95. PubMed ID: 3142290 [TBL] [Abstract][Full Text] [Related]
13. Uptake of wetting method in Africa to reduce cyanide poisoning and konzo from cassava. Bradbury JH; Cliff J; Denton IC Food Chem Toxicol; 2011 Mar; 49(3):539-42. PubMed ID: 20510334 [TBL] [Abstract][Full Text] [Related]
14. Cyanide content of cassava mash and gari flour and influence of water activity (aw) during storage. Ukhun ME; Dibie EN Bull Environ Contam Toxicol; 1989 Apr; 42(4):548-52. PubMed ID: 2713530 [No Abstract] [Full Text] [Related]
15. Cyanogenic potential of cassava flour: field trial in Mozambique of a simple kit. Cardoso AP; Ernesto M; Cliff J; Egan SV; Bradbury JH Int J Food Sci Nutr; 1998 Mar; 49(2):93-9. PubMed ID: 9713579 [TBL] [Abstract][Full Text] [Related]
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17. Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products. Tivana LD; Da Cruz Francisco J; Zelder F; Bergenståhl B; Dejmek P Food Chem; 2014 Sep; 158():20-7. PubMed ID: 24731309 [TBL] [Abstract][Full Text] [Related]
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20. Ecological variation of intake of cassava food and dietary cyanide load in Nigerian communities. Onabolu AO; Oluwole OS; Bokanga M; Rosling H Public Health Nutr; 2001 Aug; 4(4):871-6. PubMed ID: 11527510 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]