Advances in Microbiology

Advances in Microbiology

ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.org/journal/aim
E-mail: aim@scirp.org
"Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage"
written by Aminat O. Adelekan, Adediran E. Alamu, Ngozi U. Arisa, Yetunde O. Adebayo, Abidemi S. Dosa,
published by Advances in Microbiology, Vol.3 No.4, 2013
has been cited by the following article(s):
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[1] Chibundu N. Ezekiel1, 2*, Kolawole I. Ayeni1, Obinna T. Ezeokoli3, 4, Michael Sulyok2, Deidre AB van Wyk3, 4, Oluwawapelumi A. Oyedele1, Oluwatosin M …
Insights of Fermented Foods and …, 2022
[2] The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products
African Fermented Food …, 2022
[3] MICROBIOLOGICAL, PHYSICOCHEMICAL, NUTRITIONAL AND ANTI-NUTRITIONAL EVALUATION OF LOCALLY MADE NON-ALCOHOLIC KUNUN ZAKI …
Food and Environment …, 2021
[4] Quality Characteristic of Kunu Produced from Orange Fleshed Sweetpotato for Empowerment of Rural Women in Nigeria
Nigeria Agricultural Journal, 2021
[5] Non-Alcoholic Pearl Millet Beverage Innovation with Own Bioburden: Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus gallinarum
2021
[6] Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages
2021
[7] Comparative Evaluation of Enterotoxigenic Bacteria in Kunu and Zobo Drinks
Ogburia… - Food Microbial Saf …, 2021
[8] Leuconostoc mesenteroides and Pediococcus pentosaceus Non-Alcoholic Pearl Millet Beverage Enriched with Moringa oleifera Leaf Powder: Nutritional and …
Processes, 2021
[9] Growth Kinetics of Lactic Acid Bacteria in Kunun-Zaki Supplemented with Soymilk
2020
[10] GC-MS Characterization of Unsweetened and Sweetened “Kunun-zaki” Beverage and Pulp
2020
[11] Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues
2020
[12] The effect of the substitution of acha (Digitaria exilis) and soybean on the chemical composition and sensory properties of maize masa
2020
[13] Microbial Assessment of Different Formulations of “Kunu”: An Indigenous Non-alcoholic Beverage, Vended in Awka, Anambra State, Nigeria
2020
[14] High-throughput sequence analyses of bacterial communities and multi-mycotoxin profiling during processing of different formulations of Kunu, a traditional …
2019
[15] Bacteriological Quality of Kunu Drink Sold in Bayelsa State Nigeria and the Pathogenic Potential of Some Isolates
2019
[16] Bacteriological Quality of Kunu-zaki Sold on the Streets of Owerri Metropolis, Nigeria
2019
[17] PHYSICAL, ANTIOXIDANT AND SENSORY CHARACTERISTICS OF KUNUN-ZAKI ENRICHED WITH PUMPKIN SEEDS
Applied Tropical Agriculture, 2019
[18] Nutritional Composition, Microbiological Quality and Sensory Properties of Kunu-zaki Produced from Millet and Tigernut Blend
2019
[19] CHEMICAL AND SENSORY EVALUATION OF KUNUN-ZAKI SWEETENED WITH SERENDIPITY BERRY (DIOSCORESPHYLLUM CUMMINSII) AND ENRICHED WITH DEFATTED MORINGA SEED FLOUR
Annals. Food Science and Technology, 2019
[20] Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal Activities
2019
[21] DETERMINATION OF PROXIMATE, MICRONUTRIENTS AND SENSORY QUALITIES OF NON-ALCOHOLIC BEVERAGE (KUNUN GYADA) PRODUCED FROM …
2019
[22] An investigative study on the effects of mechanical parameters of an automated grain drinks processing machine on drink consistency
2018
[23] Development and quality evaluation of soy-walnut milk drinks
2018
[24] Nutritional and microbiological quality of kunun-zaki beverage produced in Owerri Muncipal
2018
[25] Chemical Composition and Sensory Properties of Maize-Acha Masa Fortified with Soybean
Journal of Food Quality, 2018
[26] Isolation and identification of probiotic Lactobacillus species from traditional drink kunun-zaki fortified with paddy rice and sweet potatoes
African Journal of Food Science, 2018
[27] Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup
Croatian Journal of Food Science and Technology, 2018
[28] Development and quality evaluation of soy-walnut milk drinks.
2018
[29] High-Throughput Sequence Analyses of Bacterial Communities and Multi-mycotoxin Profiling During Processing of Different Formulations of Kunu, A …
2018
[30] STUDIES ON THE NUTRITIONAL PROPERTIES OF KUNUNZAKI DRINK ENRICHED WITH COCOA POWDER
Annals. Food Science and Technology, 2017
[31] A Review on Heavy Metal Concentration of Beverages and their Potential Implications on Bone Health
Journal of Bone and Joint Diseases, 2017
[32] A Review of Heavy Metal Concentration and Potential Health Implications of Beverages Consumed in Nigeria
Toxics, 2016
[33] Surveillance of the Microbial Quality of Soybean Products Sold within Markets in Port Harcourt Metropolis, Rivers State, Nigeria
Food and Public Health, 2016
[34] Determination of vitamins, minerals, and microbial loads of fortified nonalcoholic beverage (kunun zaki) produced from millet
Food Science & Nutrition, 2015
[35] Research paper microbiological quality of kunu drink sold in some major markets of yenagoa metropolis, Nigeria
Continental Journal of Biomedical …, 2015
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