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Journal Abstract Search

134 related items for PubMed ID: 23261810

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  • 4. Engineering cyanogen synthesis and turnover in cassava (Manihot esculenta).
    Siritunga D, Sayre R.
    Plant Mol Biol; 2004 Nov; 56(4):661-9. PubMed ID: 15630626
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  • 7. Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa.
    Amoa-Awua WK, Terlabie NN, Sakyi-Dawson E.
    Int J Food Microbiol; 2006 Feb 15; 106(3):343-7. PubMed ID: 16427153
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  • 8. Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba.
    Ahaotu I, Anyogu A, Njoku OH, Odu NN, Sutherland JP, Ouoba LI.
    Int J Food Microbiol; 2013 Mar 01; 162(1):95-104. PubMed ID: 23376783
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  • 9. Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments.
    Ouoba LI, Thorsen L, Varnam AH.
    Int J Food Microbiol; 2008 Jun 10; 124(3):224-30. PubMed ID: 18474404
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  • 10. 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
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  • 11. 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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  • 12. Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent.
    Kaboré D, Nielsen DS, Sawadogo-Lingani H, Diawara B, Dicko MH, Jakobsen M, Thorsen L.
    Int J Food Microbiol; 2013 Mar 01; 162(1):114-9. PubMed ID: 23376785
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  • 13. Generation of cyanogen-free transgenic cassava.
    Siritunga D, Sayre RT.
    Planta; 2003 Jul 01; 217(3):367-73. PubMed ID: 14520563
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  • 14. Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production.
    Anihouvi VB, Sakyi-Dawson E, Ayernor GS, Hounhouigan JD.
    Int J Food Microbiol; 2007 May 10; 116(2):287-91. PubMed ID: 17291615
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  • 15. 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 10; 53(4):343-9. PubMed ID: 12090030
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  • 16. Lactic acid fermentation of cassava dough into agbelima.
    Amoa-Awua WK, Appoh FE, Jakobsen M.
    Int J Food Microbiol; 1996 Aug 10; 31(1-3):87-98. PubMed ID: 8880299
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  • 17. 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 10; 49():182-8. PubMed ID: 25846929
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  • 18. Isolation of Bacillus spp. from Thai fermented soybean (Thua-nao): screening for aflatoxin B1 and ochratoxin A detoxification.
    Petchkongkaew A, Taillandier P, Gasaluck P, Lebrihi A.
    J Appl Microbiol; 2008 May 10; 104(5):1495-502. PubMed ID: 18194245
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