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Journal Abstract Search

97 related items for PubMed ID: 1493886

  • 41. Combined pH and high hydrostatic pressure effects on Lactococcus starter cultures and Candida spoilage yeasts in a fermented milk test system during cold storage.
    Daryaei H, Coventry J, Versteeg C, Sherkat F.
    Food Microbiol; 2010 Dec; 27(8):1051-6. PubMed ID: 20832684
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  • 42. 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
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  • 43. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
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  • 45. Assessing cyanogen content in cassava-based food using the enzyme-dipstick method.
    Yeoh HH, Sun F.
    Food Chem Toxicol; 2001 Jul; 39(7):649-53. PubMed ID: 11397512
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  • 48. Cyanide Content of Cassava Food Products Available in Australia.
    Quinn AA, Myrans H, Gleadow RM.
    Foods; 2022 May 11; 11(10):. PubMed ID: 35626954
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  • 49. Effect of hot water treatments on the safety and quality of Fusarium-infected malting barley.
    Kottapalli B, Wolf-Hall CE.
    Int J Food Microbiol; 2008 May 31; 124(2):171-8. PubMed ID: 18472174
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  • 50. Comparison of the effects of cassava (Manihot esculenta Crantz) organic cyanide and inorganic cyanide on muscle and bone development in a Nigerian breed of dog.
    Ibebunjo C, Kamalu BP, Ihemelandu EC.
    Br J Nutr; 1992 Sep 31; 68(2):483-91. PubMed ID: 1445827
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  • 51. Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava.
    Bechoff A, Tomlins KI, Chijioke U, Ilona P, Westby A, Boy E.
    PLoS One; 2018 Sep 31; 13(3):e0194402. PubMed ID: 29561886
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  • 52. Interactive effects of temperature and drought on cassava growth and toxicity: implications for food security?
    Brown AL, Cavagnaro TR, Gleadow R, Miller RE.
    Glob Chang Biol; 2016 Oct 31; 22(10):3461-73. PubMed ID: 27252148
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  • 53. The stability of stored gari.
    Sanni MO.
    Int J Food Microbiol; 1996 Feb 31; 29(1):119-23. PubMed ID: 8722193
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  • 55. Reducing cassava toxicity by heap-fermentation in Uganda.
    Essers AJ, Ebong C, van der Grift RM, Nout MJ, Otim-Nape W, Rosling H.
    Int J Food Sci Nutr; 1995 May 31; 46(2):125-36. PubMed ID: 7621084
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  • 57. Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots (Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons.
    Laya A.
    Biomed Res Int; 2023 May 31; 2023():4779424. PubMed ID: 37920786
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  • 58. 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 31; 49(2):93-9. PubMed ID: 9713579
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  • 59. Cassava fermentation and associated changes in physicochemical and functional properties.
    Moorthy SN, Mathew G.
    Crit Rev Food Sci Nutr; 1998 Feb 31; 38(2):73-121. PubMed ID: 9526681
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  • 60. Effect of varied fermentation periods on the diabetogenic potential of toasted cassava granules.
    Ihedioha JI, Chineme CN.
    Plant Foods Hum Nutr; 1999 Feb 31; 53(2):159-68. PubMed ID: 10472793
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