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Journal Abstract Search
195 related items for PubMed ID: 16236593
1. 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; 56(5):315-26. PubMed ID: 16236593 [Abstract] [Full Text] [Related]
2. Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal. Plahar WA, Nti CA, Annan NT. Plant Foods Hum Nutr; 1997 Aug; 51(4):365-80. PubMed ID: 9650729 [Abstract] [Full Text] [Related]
3. 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 Aug; 94(3):462-74. PubMed ID: 12588555 [Abstract] [Full Text] [Related]
4. 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]
5. Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa). Dakwa S, Sakyi-Dawson E, Diako C, Annan NT, Amoa-Awua WK. Int J Food Microbiol; 2005 Sep 25; 104(1):69-82. PubMed ID: 16002169 [Abstract] [Full Text] [Related]
6. The effect of fermentation time on the volatile aromatic profile of tarhana dough. Özdemir N, Şimşek Ö, Temiz H, Çon AH. Food Sci Technol Int; 2019 Apr 25; 25(3):212-222. PubMed ID: 30509133 [Abstract] [Full Text] [Related]
7. Antimicrobial effect of fermented Ghanaian maize dough. Mensah P, Tomkins AM, Drasar BS, Harrison TJ. J Appl Bacteriol; 1991 Mar 25; 70(3):203-10. PubMed ID: 2030095 [Abstract] [Full Text] [Related]
10. Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste). Inoue Y, Kato S, Saikusa M, Suzuki C, Otsubo Y, Tanaka Y, Watanabe H, Hayase F. Food Chem; 2016 Dec 15; 213():521-528. PubMed ID: 27451212 [Abstract] [Full Text] [Related]
13. 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 15; 61(3):256-71. PubMed ID: 20113189 [Abstract] [Full Text] [Related]
14. Aroma impact components in commercial plain sufu. Chung HY, Fung PK, Kim JS. J Agric Food Chem; 2005 Mar 09; 53(5):1684-91. PubMed ID: 15740059 [Abstract] [Full Text] [Related]
18. Survival and growth of acid-adapted and unadapted Shigella flexneri in a traditional fermented Ghanaian weaning food as affected by fortification with cowpea. Tetteh GL, Sefa-Dedeh SK, Phillips RD, Beuchat LR. Int J Food Microbiol; 2004 Jan 15; 90(2):189-95. PubMed ID: 14698100 [Abstract] [Full Text] [Related]