Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk"
written by Sherifah Monilola Wakil, Oluwatobi Tolu Ayenuro, Kubrat Abiola Oyinlola,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014
has been cited by the following article(s):
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[1] The effects of fermentation with water kefir grains on two varieties of tigernut (Cyperus esculentus L.) milk
LWT, 2022
[2] Analysis of airborne bacteria in environmental exposed tiger nuts (Cyperus esculentus) sold by street vendors in Abakaliki, Nigeria
2022
[3] Evaluation of the Suitability of Tigernut Milk and Tigernut-Cow Composite Milks for Yoghurt Production
European Journal of …, 2022
[4] Effect of Microbial Fermentation on Nutritional Quality of Mung Bean (Vigna radiata) Flour and Its Toxicological Implications in Wistar Rats
2021
[5] Фітохімічне та фармакологічне обґрунтування використання біологічно активних речовин смикавця їстівного (чуфи)(Cyperus еsculentus)
2021
[6] Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis, Lactiplantibacillus plantarum, or both …
2021
[7] CONTRIBUTION A LA VALORISATION DES TUBERCULES DE SOUCHET (CYPERUS ESCULENTUS): APPORT NUTRITIONNEL, ITINERAIRES …
2021
[8] Chufa drink: Potential in developing a new plant-based fermented dessert
Foods, 2021
[9] Effect of Microbial Fermentation on the Nutritional and Anti-Nutritional Composition of Fermented Mung Bean (Vigna radiata)
2020
[10] Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues
2020
[11] Evaluation of Microorganism from Integrated Processing Mixed Sheep Feces and Rice Straw as Starter Culture
2019
[12] Natural tropical and chemical preservatives effects on shelf-life and hedonic acceptability of tiger-nut milk and soymilk under storage conditions: A review
International Journal of Food Sciences and Nutrition, 2019
[13] Tigernut Plant and Useful Application of Tigernut Tubers (Cyperus esculentus)-A Review
2018
[14] Development of Maize-Tigernut Fortified Weaning Food Using Starter Cultures
2018
[15] Physicochemical and Sensory Quality Assessment of 'Nono'Sold In Mangu Local Government Area of Plateau State, Nigeria
2018
[16] Tigernut plant and useful application of tigernut tubers (Cyperus esculentus)—a review
2018
[17] COMPARATIVE ASSESSMENT ON MICROBIAL AND SENSORY QUALITY OF TIGERNUT MILK TREATED WITH TWO CHEMICAL PRESERVATIVES
2018
[18] Lactic acid fermentation of fruits and vegetables
2017
[19] Molecular Characterization of Non-lactic Bacteria in Lactic Fermented Tigernut-milk Drink and Effect of Ambient and Refrigeration Temperature Storage on Sensory …
2017
[20] Fermentation of tigernut by lactic acid bacteria and tigernut-milk drink fermentation by lactic acid bacteria as a potential probiotic product
2017
[21] Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system
LWT, 2017
[22] FERMENTATION OF TIGERNUT BY LACTIC ACID BACTERIA AND TIGERNUT-MILK DRINK FERMENTATION BY LACTIC ACID BACTERIA AS A POTENTIAL …
2017
[23] Effect of natural flavouring agents and storage conditions on physicochemical properties and viability of probiotic lactic acid bacteria incorporated into tigernut …
2017
[24] Effect of Storage Temperature on the Nutritional Compositions of Lactic Acid Bacteria Fermented Spicy Tigernut-Milk Drink
International Journal of Biochemistry Research & Review, 2017
[25] Molecular Characterization of Non-lactic Bacteria in Lactic Fermented Tigernut-milk Drink and Effect of Ambient and Refrigeration Temperature Storage on Sensory Properties of the Drink Spiced with Ginger and Garlic
Microbiology Research Journal International, 2017
[26] Physicochemical Properties of Spicy Lactic Fermented Tigernut-milk Drink Monitored during Ambient and Refrigeration Temperature Storage
Microbiology Research Journal International, 2017
[27] Functional Lactic Beverage Supplemented with Commercial Lactic Acid Bacteria
Asian Journal of Chemistry, 2016
[28] Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk
LWT, 2016
[29] Akoma et al 2016 sensory and microbiological quality of tigernut milk during storage JABB
Journal of Advances in Biology & Biotechnology, 2016
[30] Novel Fermented Fruit and Vegetable-Based Products
Novel Food Fermentation Technologies, 2016
[31] Influence of preservation methods on ph and microbiological quality of tiger nut (Cyperus esculentus) milk
Bayero Journal of Pure and Applied Sciences, 2016
[32] Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria
International Journal of Food Science, 2015
[33] Starter Culture Technology: Fermented Foods
Advances in Bioprocess Technology, 2015
[34] Production and Evaluation of Yoghurt from Mixtures of Cow Milk, Milk Extract from Soybean and Tiger Nut
World Journal of Dairy & Food Sciences, 2015
[35] Annals of Clinical Nutrition
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