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Journal Abstract Search

95 related items for PubMed ID: 6376600

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  • 2. 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; 74(6):553-9. PubMed ID: 9060215
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  • 3. Nutritional improvement of cereals by fermentation.
    Chavan JK, Kadam SS.
    Crit Rev Food Sci Nutr; 1989; 28(5):349-400. PubMed ID: 2692608
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  • 4. Nutritional evaluation of different bacterial douchi.
    Li H, Feng FQ, Shen LR, Xie Y, Li D.
    Asia Pac J Clin Nutr; 2007; 16 Suppl 1():215-21. PubMed ID: 17392107
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  • 5. Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition.
    Daglioglu O.
    Nahrung; 2000 Apr; 44(2):85-8. PubMed ID: 10795573
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  • 6. The nutritional evaluation of underutilized cereals and buckwheat.
    Gabrovská D, Fiedlerová V, Holasová M, Masková E, Smrcinov H, Rysová J, Winterová R, Michalová A, Hutar M.
    Food Nutr Bull; 2002 Sep; 23(3 Suppl):246-9. PubMed ID: 12362805
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  • 7. 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
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  • 8. Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya.
    Makokha AO, Oniang'o RK, Njoroge SM, Kamar OK.
    Food Nutr Bull; 2002 Sep 15; 23(3 Suppl):241-5. PubMed ID: 12362804
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  • 9. A method to improve the nutritional quality of foods and beverages based on dietary recommendations.
    Nijman CA, Zijp IM, Sierksma A, Roodenburg AJ, Leenen R, van den Kerkhoff C, Weststrate JA, Meijer GW.
    Eur J Clin Nutr; 2007 Apr 15; 61(4):461-71. PubMed ID: 17119547
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  • 12. 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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  • 16. Nutritional composition of commonly consumed traditional Apache foods in Arizona.
    Sharma S, Cao X, Gittelsohn J, Ethelbah B, Anliker J.
    Int J Food Sci Nutr; 2008 Feb 10; 59(1):1-10. PubMed ID: 18097841
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  • 19. Bacterial vitamin B2, B11 and B12 overproduction: An overview.
    Burgess CM, Smid EJ, van Sinderen D.
    Int J Food Microbiol; 2009 Jul 31; 133(1-2):1-7. PubMed ID: 19467724
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