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Journal Abstract Search

214 related items for PubMed ID: 12396461

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. The microflora of fermented nixtamalized corn.
    Sefa-Dedeh S, Cornelius B, Amoa-Awua W, Sakyi-Dawson E, Afoakwa EO.
    Int J Food Microbiol; 2004 Oct 01; 96(1):97-102. PubMed ID: 15358510
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  • 4. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
    Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z.
    Int J Food Microbiol; 2006 Feb 01; 106(2):131-6. PubMed ID: 16213052
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  • 5. 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 31; 133(1-2):22-30. PubMed ID: 19493582
    [Abstract] [Full Text] [Related]

  • 6. Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
    García Fontán MC, Lorenzo JM, Parada A, Franco I, Carballo J.
    Food Microbiol; 2007 Feb 31; 24(1):52-8. PubMed ID: 16943094
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  • 9. Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize.
    Afoakwa EO, Aidoo PR, Adjonu R.
    Int J Food Sci Nutr; 2010 May 31; 61(3):256-71. PubMed ID: 20113189
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  • 10. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains.
    Mufandaedza J, Viljoen BC, Feresu SB, Gadaga TH.
    Int J Food Microbiol; 2006 Apr 15; 108(1):147-52. PubMed ID: 16387379
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  • 11. Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products.
    Tsegaye M, Ashenafi M.
    Int J Food Microbiol; 2005 Aug 15; 103(1):11-21. PubMed ID: 16081180
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  • 12. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
    Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Food Microbiol; 2008 Sep 15; 25(6):793-801. PubMed ID: 18620971
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  • 14. 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 15; 56(5):315-26. PubMed ID: 16236593
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  • 15. Fermentation of cereals for reduction of bacterial contamination of weaning foods in Ghana.
    Mensah PP, Tomkins AM, Drasar BS, Harrison TJ.
    Lancet; 1990 Jul 21; 336(8708):140-3. PubMed ID: 1973473
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  • 16. 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 Jul 21; 94(3):462-74. PubMed ID: 12588555
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  • 18. Fate of Escherichia coli O157 and detection of stx phage during fermentation of maize, an animal feedstuff.
    Avery SM, Walters LD, Hutchison ML.
    Lett Appl Microbiol; 2005 Jul 21; 40(2):99-105. PubMed ID: 15644107
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  • 19. Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians.
    Almeida EG, Rachid CC, Schwan RF.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):146-51. PubMed ID: 17888538
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  • 20. 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 30; 24(1-2):239-48. PubMed ID: 7703017
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