"Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of Doklu, a Fermented Maize Based Food"
written by Marina C. N. Assohoun, Théodore N. Djeni, Marina Koussémon-Camara, Kouakou Brou,
published by Food and Nutrition Sciences, Vol.4 No.11, 2013
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Alloysius Chibuike Ogodo, Dawn Ify Agwaranze, Nkechi Valentina Aliba, Adindu Chukwuma Kalu and Chioma Blessing Nwaneri
2019
[2] Probiotic enrichment and reduction of aflatoxins in a traditional African maize-based fermented food
2019
[3] Food fermentation and mycotoxin detoxification: An African perspective
2019
[4] Effects of fermentation time on rheological and physicochemical characteristics of koreeb (Dactyloctenium aegyptium) seed flour dough and kisra bread
2019
[5] Sub-Saharan African Maize-Based Foods-Processing Practices, Challenges and Opportunities
2019
[6] Development and quality evaluation of maize dhokla
2019
[7] EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE CHEMICAL COMPOSITION OF FERMENTED MAIZE PRODUCT (IPEKERE)
Annals. Food Science and Technology, 2019
[8] Isolation And Propagation Of Lactic Acid Bacteria From Fermented Maize Flour For The Optimization Of The Fermentation Process
2019
[9] Incidence of mycotoxigenic fungi during processing and storage of bambara groundnut (Vigna subterranea) composite flour
2019
[10] Optimization of Processing of Fermented Cassava Semolina (attiéké) Fortified with Soybean Proteins
2019
[11] The effect of fermentation with and without Saccharomyces cerevisiae on the levels of aflatoxin in maize
Livestock Research for Rural Development, 2019
[12] Microbiological, nutritional quality and antioxidant activity of fermented Delonix regia seeds
2018
[13] Analysis of Nutrient, Fungal and Aflatoxin Compositions of Ogi Processed with Stored and Fresh Maize
2018
[14] Propagation Practices and Food Values of Enset Ensete ventricosum (Welw. Cheesman] Genotypes
2018
[15] KARAKTERISASI SERA MOCAF (MODIFIED CASSAVA FLOUR) DARI UBIKAYU VARIETAS MANIS DAN PAHIT
2018
[16] Propagation Practices and Food Values of Enset [Ensete ventricosum (Welw.) Cheesman] Genotypes
2018
[17] Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation
2017
[18] Production, Nutritional and Microbiological Evaluation of Mahewu a South African Traditional Fermented Porridge
Journal of Advances in Biology & Biotechnology, 2017
[19] Effect of co-fermentation on the chemical composition and sensory properties of maize and soybean complementary flours
2017
[20] Aflatoxin Contamination of Various Carbohydrate Rich Foods, Legumes, and Vegetables, and Implications of Targeted Processing Techniques
2017
[21] Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation.
2017
[22] Biotechnological solutions for dairy cattle feed preservation and their influence on cattle health parameters and production quality
Thesis, 2017
[23] Effect of Lactic Acid Bacteria Consortium Fermentation on the Proximate Composition and in-Vitro Starch/Protein Digestibility of Maize
2017
[24] Synergetic Effects of Mandillo [Crassocephalum Macropappum (Sch. Bip. Ex. A. Rich.) S. Moore] During Enset Fermentation: Chemical Nature and Efficiency
Thesis, 2016
[25] Synergetic Effects of!\; Jal1dillo [Crassocephalullt macropnppum (Sch. Bip. ex.
Thesis, Addis Ababa University Institutional Repository, 2016
[26] Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset (Ensete ventricosum)
Food Research International, 2016
[27] Evaluation Content of Selenium, Mercury and Chromium in Commonly Consumed Food (Vegetable and Staple Foods) in Addis Ababa
Thesis, 2015
[28] Effect of Selected Lactic Acid Bacteria on Growth of Aspergillus flavus and Aflatoxin B 1 Production in Kutukutu
Journal of Microbiology Research, 2015
[29] Effect of selected lactic acid bacteria on growth of Aspergillus flavus and aflatoxin B1 production in Kutukutu
2015
[30] Chemical and microbial properties of two Iranian traditional fermented cereal-dairy based foods: Kashk-e Zard and Tarkhineh
International Journal of …, 2014