has been cited by the following article(s):
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[1]
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A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera
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International Journal of Food …,
2022 |
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[2]
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Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional condiment “soumbala”
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Annals of …,
2022 |
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[3]
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Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala
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BMC …,
2022 |
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[4]
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Panelist acceptance, proximate characteristics of amino acids and volatile compounds, and color profile of fermented cempedak (Artocarpus champeden) and …
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Journal of Food …,
2022 |
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[5]
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Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum gruel and their application in food fermentation
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Canadian Journal of …,
2022 |
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[6]
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The effect of starter cultures on the pH, bacterial population and volatile flavour compounds in 'ugba'during fermentation
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Research Journal of …,
2022 |
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[7]
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Evaluation of Preservative and Shelf-Life Quality of Probiotic-Lactobacilli Fortified Nigerian Fermented Condiments
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… : Recent Advances and …,
2022 |
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[8]
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Quality Attributes of Condiments Made from Some Locally Underutilized Seeds
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[9]
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การ เตรียม เจ ล ลี่ ไวน์ กระชาย ขาว ด้วย กระบวนการ ทำให้ เกิด เจ ล Synthesis of Gelatinized Kaempfer Wine from the Gelation Process
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[1]
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Applications of Essential Oils in the Food Industry
2024
DOI:10.1016/B978-0-323-98340-2.00020-1
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[2]
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Fungal Resources for Sustainable Economy
2023
DOI:10.1007/978-981-19-9103-5_3
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[3]
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Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional condiment “soumbala”
Annals of Microbiology,
2022
DOI:10.1186/s13213-022-01664-w
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[4]
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A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera
International Journal of Food Science,
2022
DOI:10.1155/2022/4419955
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[5]
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Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum gruel and their application in food fermentation
Canadian Journal of Microbiology,
2022
DOI:10.1139/cjm-2021-0118
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[6]
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Bioenergy and Biochemical Processing Technologies
Green Energy and Technology,
2022
DOI:10.1007/978-3-030-96721-5_26
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[7]
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Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning
Journal of Food Quality,
2022
DOI:10.1155/2022/3092246
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[8]
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Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala
BMC Microbiology,
2022
DOI:10.1186/s12866-022-02642-7
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