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Journal Abstract Search

467 related items for PubMed ID: 16225950

  • 1. Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso.
    Tou EH, Guyot JP, Mouquet-Rivier C, Rochette I, Counil E, Traoré AS, Trèche S.
    Int J Food Microbiol; 2006 Jan 15; 106(1):52-60. PubMed ID: 16225950
    [Abstract] [Full Text] [Related]

  • 2. Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition.
    Songré-Ouattara LT, Mouquet-Rivier C, Icard-Vernière C, Humblot C, Diawara B, Guyot JP.
    Int J Food Microbiol; 2008 Dec 10; 128(2):395-400. PubMed ID: 18937991
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  • 3. Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children.
    Songré-Ouattara LT, Mouquet-Rivier C, Humblot C, Rochette I, Diawara B, Guyot JP.
    J Food Sci; 2010 Jun 10; 75(5):M261-9. PubMed ID: 20629882
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  • 4. Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food.
    Saubade F, Hemery YM, Rochette I, Guyot JP, Humblot C.
    Int J Food Microbiol; 2018 Feb 02; 266():79-86. PubMed ID: 29179099
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  • 5. Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut.
    Songré-Ouattara LT, Mouquet-Rivier C, Icard-Vernière C, Rochette I, Diawara B, Guyot JP.
    Int J Food Microbiol; 2009 Apr 15; 130(3):258-64. PubMed ID: 19246113
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  • 6. Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso.
    Mouquet-Rivier C, Icard-Vernière C, Guyot JP, Tou el H, Rochette I, Trèche S.
    Int J Food Sci Nutr; 2008 Apr 15; 59(7-8):716-29. PubMed ID: 18991104
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  • 7. Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina Faso.
    Omar NB, Abriouel H, Lucas R, Martínez-Cañamero M, Guyot JP, Gálvez A.
    Int J Food Microbiol; 2006 Oct 15; 112(1):44-50. PubMed ID: 16844251
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  • 11. 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 15; 25(2):348-58. PubMed ID: 18206777
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  • 13. Identification of lactic acid bacteria isolated during traditional fura processing in Ghana.
    Owusu-Kwarteng J, Akabanda F, Nielsen DS, Tano-Debrah K, Glover RL, Jespersen L.
    Food Microbiol; 2012 Oct 15; 32(1):72-8. PubMed ID: 22850376
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  • 14. 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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  • 15. 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 15; 93(1):115-21. PubMed ID: 15135588
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  • 16. Food fermentation: a safety and nutritional assessment. Joint FAO/WHO Workshop on Assessment of Fermentation as a Household Technology for Improving Food Safety.
    Motarjemi Y, Nout MJ.
    Bull World Health Organ; 1996 May 15; 74(6):553-9. PubMed ID: 9060215
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  • 18. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
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  • 19. Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods.
    Sumathi A, Ushakumari SR, Malleshi NG.
    Int J Food Sci Nutr; 2007 Aug 15; 58(5):350-62. PubMed ID: 17558727
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  • 20. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures.
    Rathore S, Salmerón I, Pandiella SS.
    Food Microbiol; 2012 May 15; 30(1):239-44. PubMed ID: 22265307
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