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Journal Abstract Search

156 related items for PubMed ID: 1924193

  • 1. Coumarin compounds in cassava diets: 2 health implications of scopoletin in gari.
    Obidoa O, Obasi SC.
    Plant Foods Hum Nutr; 1991 Jul; 41(3):283-9. PubMed ID: 1924193
    [Abstract] [Full Text] [Related]

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

  • 3. Changes in scopoletin concentration in cassava chips from four varieties during storage.
    Gnonlonfin BG, Gbaguidi F, Gbenou JD, Sanni A, Brimer L.
    J Sci Food Agric; 2011 Oct; 91(13):2344-7. PubMed ID: 21604276
    [Abstract] [Full Text] [Related]

  • 4. Cyanide detoxification in cassava for food and feed uses.
    Padmaja G.
    Crit Rev Food Sci Nutr; 1995 Jul; 35(4):299-339. PubMed ID: 7576161
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

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  • 7. Constituents and secondary metabolite natural products in fresh and deteriorated cassava roots.
    Bayoumi SA, Rowan MG, Beeching JR, Blagbrough IS.
    Phytochemistry; 2010 Apr; 71(5-6):598-604. PubMed ID: 20137795
    [Abstract] [Full Text] [Related]

  • 8. Biosynthesis of scopoletin and scopolin in cassava roots during post-harvest physiological deterioration: the E-Z-isomerisation stage.
    Bayoumi SA, Rowan MG, Blagbrough IS, Beeching JR.
    Phytochemistry; 2008 Dec; 69(17):2928-36. PubMed ID: 19004461
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. RNAi inhibition of feruloyl CoA 6'-hydroxylase reduces scopoletin biosynthesis and post-harvest physiological deterioration in cassava (Manihot esculenta Crantz) storage roots.
    Liu S, Zainuddin IM, Vanderschuren H, Doughty J, Beeching JR.
    Plant Mol Biol; 2017 May; 94(1-2):185-195. PubMed ID: 28315989
    [Abstract] [Full Text] [Related]

  • 11. Physicochemical properties and garification (gari yield) of selected cassava cultivars in Rivers State, Nigeria.
    Achinewhu SC, Barber LI, Ijeoma IO.
    Plant Foods Hum Nutr; 1998 May; 52(2):133-40. PubMed ID: 9839812
    [Abstract] [Full Text] [Related]

  • 12. Effect of fungi fermentation on organoleptic properties, energy content and in-vitro multienzyme digestibility of cassava products (flour & gari).
    Akindahunsi AA, Oboh G.
    Nutr Health; 2003 May; 17(2):131-8. PubMed ID: 14653508
    [Abstract] [Full Text] [Related]

  • 13. Cassava processing, consumption, and cyanide toxicity.
    Adewusi SR, Akindahunsi AA.
    J Toxicol Environ Health; 1994 Sep; 43(1):13-23. PubMed ID: 8078089
    [Abstract] [Full Text] [Related]

  • 14. The clinicopathologic significance of enriching grated cassava mash with red palm oil in the production of gari.
    Ihedioha JI.
    Plant Foods Hum Nutr; 2002 Sep; 57(3-4):295-305. PubMed ID: 12602937
    [Abstract] [Full Text] [Related]

  • 15. A comparative evaluation of the macronutrient and micronutrient profiles of soybean-fortified gari and tapioca.
    Kolapo AL, Sanni MO.
    Food Nutr Bull; 2009 Mar; 30(1):90-4. PubMed ID: 19445264
    [Abstract] [Full Text] [Related]

  • 16. Investigation of biosynthetic pathways to hydroxycoumarins during post-harvest physiological deterioration in Cassava roots by using stable isotope labelling.
    Bayoumi SA, Rowan MG, Beeching JR, Blagbrough IS.
    Chembiochem; 2008 Dec 15; 9(18):3013-22. PubMed ID: 19035613
    [Abstract] [Full Text] [Related]

  • 17. The toxic effects of cassava (manihot esculenta grantz) diets on humans: a review.
    Aregheore EM, Agunbiade OO.
    Vet Hum Toxicol; 1991 Jun 15; 33(3):274-5. PubMed ID: 1650055
    [Abstract] [Full Text] [Related]

  • 18. Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges.
    Aragón IJ, Ceballos H, Dufour D, Ferruzzi MG.
    Food Funct; 2018 Sep 19; 9(9):4822-4835. PubMed ID: 30131983
    [Abstract] [Full Text] [Related]

  • 19. Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A.
    Atuna RA, Achaglinkame MA, Accorley TAS, Amagloh FK.
    Front Nutr; 2021 Sep 19; 8():646051. PubMed ID: 34164421
    [Abstract] [Full Text] [Related]

  • 20. Chemical safety of cassava products in regions adopting cassava production and processing--experience from Southern Africa.
    Nyirenda DB, Chiwona-Karltun L, Chitundu M, Haggblade S, Brimer L.
    Food Chem Toxicol; 2011 Mar 19; 49(3):607-12. PubMed ID: 20654674
    [Abstract] [Full Text] [Related]

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