"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] Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues
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[2] Natural tropical and chemical preservatives effects on shelf-life and hedonic acceptability of tiger-nut milk and soymilk under storage conditions: A review
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[3] Evaluation of Microorganism from Integrated Processing Mixed Sheep Feces and Rice Straw as Starter Culture
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[4] Development of Maize-Tigernut Fortified Weaning Food Using Starter Cultures
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[5] Tigernut Plant and Useful Application of Tigernut Tubers (Cyperus esculentus)-A Review
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[6] Physicochemical Properties of Spicy Lactic Fermented Tigernut-milk Drink Monitored during Ambient and Refrigeration Temperature Storage
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[7] 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
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[8] Effect of Storage Temperature on the Nutritional Compositions of Lactic Acid Bacteria Fermented Spicy Tigernut-Milk Drink
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[9] Effect of natural flavouring agents and storage conditions on physicochemical properties and viability of probiotic lactic acid bacteria incorporated into tigernut …
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[10] FERMENTATION OF TIGERNUT BY LACTIC ACID BACTERIA AND TIGERNUT-MILK DRINK FERMENTATION BY LACTIC ACID BACTERIA AS A POTENTIAL …
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[11] Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system
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[12] Molecular Characterization of Non-lactic Bacteria in Lactic Fermented Tigernut-milk Drink and Effect of Ambient and Refrigeration Temperature Storage on Sensory …
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[13] Fermentation of tigernut by lactic acid bacteria and tigernut-milk drink fermentation by lactic acid bacteria as a potential probiotic product
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[14] Novel Fermented Fruit and Vegetable-Based Products
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[15] Akoma et al 2016 sensory and microbiological quality of tigernut milk during storage JABB
Journal of Advances in Biology & Biotechnology, 2016
[16] Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk
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[17] Functional Lactic Beverage Supplemented with Commercial Lactic Acid Bacteria
Asian Journal of Chemistry, 2016
[18] Influence of preservation methods on ph and microbiological quality of tiger nut (Cyperus esculentus) milk
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[19] Production and Evaluation of Yoghurt from Mixtures of Cow Milk, Milk Extract from Soybean and Tiger Nut
World Journal of Dairy & Food Sciences, 2015
[20] Starter Culture Technology: Fermented Foods
Advances in Bioprocess Technology, 2015
[21] Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria
International Journal of Food Science, 2015
[22] Physicochemical and Sensory Quality Assessment of 'Nono'Sold In Mangu Local Government Area of Plateau State, Nigeria