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Journal Abstract Search

147 related items for PubMed ID: 22514894

  • 1. Protein improvement in Gari by the use of pure cultures of microorganisms involved in the natural fermentation process.
    Ahaotu I, Ogueke CC, Owuamanam CI, Ahaotu NN, Nwosu JN.
    Pak J Biol Sci; 2011 Oct 15; 14(20):933-8. PubMed ID: 22514894
    [Abstract] [Full Text] [Related]

  • 2. 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 Oct 15; 17(2):131-8. PubMed ID: 14653508
    [Abstract] [Full Text] [Related]

  • 3. Microbiological quality of fermented cassava flour 'kpor umilin'.
    Tsav-Wua JA, Inyang CU, Akpapunam MA.
    Int J Food Sci Nutr; 2004 Jun 15; 55(4):317-24. PubMed ID: 15369985
    [Abstract] [Full Text] [Related]

  • 4. Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers.
    Oboh G, Oladunmoye MK.
    Nutr Health; 2007 Jun 15; 18(4):355-67. PubMed ID: 18087867
    [Abstract] [Full Text] [Related]

  • 5. The use of a starter culture in the fermentation of cassava for the production of "kivunde", a traditional Tanzanian food product.
    Kimaryo VM, Massawe GA, Olasupo NA, Holzapfel WH.
    Int J Food Microbiol; 2000 Jun 01; 56(2-3):179-90. PubMed ID: 10857544
    [Abstract] [Full Text] [Related]

  • 6. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CM.
    Syst Appl Microbiol; 2005 Aug 01; 28(6):527-40. PubMed ID: 16104351
    [Abstract] [Full Text] [Related]

  • 7. Improvement of garri quality by the inoculation of microorganisms into cassava mash.
    Okafor N, Umeh C, Ibenegbu C, Obizoba I, Nnam N.
    Int J Food Microbiol; 1998 Mar 03; 40(1-2):43-9. PubMed ID: 9600609
    [Abstract] [Full Text] [Related]

  • 8. Enrichment of nutrient quality of cassava (Manihot esculenta Crantz) with microbial proteins.
    Antai SP.
    Plant Foods Hum Nutr; 1990 Oct 03; 40(4):289-96. PubMed ID: 2174155
    [Abstract] [Full Text] [Related]

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

  • 10. Lactic acid fermentation of cassava dough into agbelima.
    Amoa-Awua WK, Appoh FE, Jakobsen M.
    Int J Food Microbiol; 1996 Aug 01; 31(1-3):87-98. PubMed ID: 8880299
    [Abstract] [Full Text] [Related]

  • 11. Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri.
    Ahaotu NN, Anyogu A, Obioha P, Aririatu L, Ibekwe VI, Oranusi S, Sutherland JP, Ouoba LII.
    Food Microbiol; 2017 Sep 01; 66():165-172. PubMed ID: 28576365
    [Abstract] [Full Text] [Related]

  • 12. Utilization of cassava peels as substrate for crude protein formation.
    Antai SP, Mbongo PM.
    Plant Foods Hum Nutr; 1994 Dec 01; 46(4):345-51. PubMed ID: 7716117
    [Abstract] [Full Text] [Related]

  • 13. The contribution of moulds and yeasts to the fermentation of 'agbelima' cassava dough.
    Amoa-Awua WK, Frisvad JC, Sefa-Dedeh S, Jakobsen M.
    J Appl Microbiol; 1997 Sep 01; 83(3):288-96. PubMed ID: 9351208
    [Abstract] [Full Text] [Related]

  • 14. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation.
    Ramos CL, de Sousa ES, Ribeiro J, Almeida TM, Santos CC, Abegg MA, Schwan RF.
    Food Microbiol; 2015 Aug 01; 49():182-8. PubMed ID: 25846929
    [Abstract] [Full Text] [Related]

  • 15. Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogens.
    Mante ES, Sakyi-Dawson E, Amoa-Awua WK.
    Int J Food Microbiol; 2003 Dec 15; 89(1):41-50. PubMed ID: 14580972
    [Abstract] [Full Text] [Related]

  • 16. Microbial modification of the texture of grated cassava during fermentation into akyeke.
    Obilie EM, Tano-Debrah K, Amoa-Awua WK.
    Int J Food Microbiol; 2003 Dec 31; 89(2-3):275-80. PubMed ID: 14623393
    [Abstract] [Full Text] [Related]

  • 17. Contribution of selected fungi to the reduction of cyanogen levels during solid substrate fermentation of cassava.
    Essers AJ, Jurgens CM, Nout MJ.
    Int J Food Microbiol; 1995 Jul 31; 26(2):251-7. PubMed ID: 7577362
    [Abstract] [Full Text] [Related]

  • 18. Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganisms.
    Lei V, Amoa-Awua WK, Brimer L.
    Int J Food Microbiol; 1999 Dec 15; 53(2-3):169-84. PubMed ID: 10634708
    [Abstract] [Full Text] [Related]

  • 19. Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles.
    Geng DH, Liang T, Yang M, Wang L, Zhou X, Sun X, Liu L, Zhou S, Tong LT.
    Food Res Int; 2019 Dec 15; 126():108612. PubMed ID: 31732041
    [Abstract] [Full Text] [Related]

  • 20. Antifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food.
    Ndagano D, Lamoureux T, Dortu C, Vandermoten S, Thonart P.
    J Food Sci; 2011 Aug 15; 76(6):M305-11. PubMed ID: 21729073
    [Abstract] [Full Text] [Related]

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