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[1]
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Assessment of GABA enrichment and probiotic potential in fermented okpeye by Bacillus amyloliquefaciens AUK
Journal of Food Science and Technology,
2025
DOI:10.1007/s13197-025-06223-0
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[2]
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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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[3]
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Development of a defined mixed starter culture for the improvement of Tej, Ethiopian honey wine
Food Science and Technology International,
2024
DOI:10.1177/10820132241251866
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[4]
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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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[5]
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Microbiological evaluation of the indigenous fermented condiment okpeye available at various retail markets in the south-eastern region of Nigeria
Heliyon,
2024
DOI:10.1016/j.heliyon.2024.e25493
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[6]
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Developing Starter Culture from Lactic Acid Bacteria Isolated from Cow Milk for the Production of Nigerian “Nunu”
African Journal of Agricultural Science and Food Research,
2024
DOI:10.62154/2bj7mh10
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[7]
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Development of a defined mixed starter culture for the improvement of Tej, Ethiopian honey wine
Food Science and Technology International,
2024
DOI:10.1177/10820132241251866
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[8]
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Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?
Food Reviews International,
2024
DOI:10.1080/87559129.2024.2430653
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[9]
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Fungal Resources for Sustainable Economy
2023
DOI:10.1007/978-981-19-9103-5_3
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[10]
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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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[11]
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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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[12]
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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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[13]
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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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[14]
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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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[15]
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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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