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Journal Abstract Search

215 related items for PubMed ID: 8882371

  • 21. 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]

  • 22. Ecological variation of intake of cassava food and dietary cyanide load in Nigerian communities.
    Onabolu AO, Oluwole OS, Bokanga M, Rosling H.
    Public Health Nutr; 2001 Aug; 4(4):871-6. PubMed ID: 11527510
    [Abstract] [Full Text] [Related]

  • 23. High cassava production and low dietary cyanide exposure in mid-west Nigeria.
    Onabolu A, Bokanga M, Tylleskär T, Rosling H.
    Public Health Nutr; 2001 Feb; 4(1):3-9. PubMed ID: 11255490
    [Abstract] [Full Text] [Related]

  • 24. Oven drying and hot water cooking processes decrease HCN contents of cassava leaves.
    Modesto Junior EN, Chisté RC, Pena RDS.
    Food Res Int; 2019 May; 119():517-523. PubMed ID: 30884684
    [Abstract] [Full Text] [Related]

  • 25. Detoxification of Cassava Leaves by Thermal, Sodium Bicarbonate, Enzymatic, and Ultrasonic Treatments.
    Latif S, Zimmermann S, Barati Z, Müller J.
    J Food Sci; 2019 Jul; 84(7):1986-1991. PubMed ID: 31192461
    [Abstract] [Full Text] [Related]

  • 26. Changes in cassava toxicity during processing into gari and ijapu--two fermented food products.
    Sokari TG, Karibo PS.
    Food Addit Contam; 1992 Jul; 9(4):379-84. PubMed ID: 1493886
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  • 31. The adverse effects of long-term cassava (Manihot esculenta Crantz) consumption.
    Kamalu BP.
    Int J Food Sci Nutr; 1995 Feb; 46(1):65-93. PubMed ID: 7712344
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  • 32. Use of indigenous technology for the production of high quality cassava flour with similar food qualities as wheat flour.
    Eleazu OC, Eleazu KC, Kolawole S.
    Acta Sci Pol Technol Aliment; 2014 Feb; 13(3):249-56. PubMed ID: 24887940
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  • 33. Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties.
    Laya A, Koubala BB, Kouninki H, Nchiwan Nukenine E.
    Int J Food Sci; 2018 Feb; 2018():6241035. PubMed ID: 29850481
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  • 34. Low cyanide exposure from consumption of cassava in Dar es Salaam, Tanzania.
    Mlingi N, Abrahamsson M, Yuen J, Gebre-Medhin M, Rosling H.
    Nat Toxins; 1998 Feb; 6(2):67-72. PubMed ID: 9888632
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  • 35. 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; 49(3):607-12. PubMed ID: 20654674
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  • 37. Influence of processing cassava peels on the hydrogen cyanide concentration, nutritive value and performance of growing rabbits.
    Olafadehan OA, Olafadehan OO, Obun CO, Yusuf AM, Adewumi MK, Omotugba SK, Daniel NE.
    Trop Anim Health Prod; 2012 Feb; 44(2):285-91. PubMed ID: 22086411
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  • 38. Enrichment of fermented cassava meal 'mchuchume' with micronutrient ingredients from soya bean flour and Moringa oleifera leaves powder.
    Alphonce S, Kaale LD, Millinga F, Rweyemamu LM.
    J Sci Food Agric; 2021 Jul; 101(9):3575-3581. PubMed ID: 33277688
    [Abstract] [Full Text] [Related]

  • 39. Processing and characteristics of soybean-fortified gari.
    Sanni MO, Sobamiwa AO.
    World J Microbiol Biotechnol; 1994 May; 10(3):268-70. PubMed ID: 24421008
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  • 40. Production of high fructose syrup from cassava and sweet potato flours and their blends with cereal flours.
    Johnson R, Moorthy SN, Padmaja G.
    Food Sci Technol Int; 2010 Jun; 16(3):251-8. PubMed ID: 21339141
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