Literature DB >> 5028296

Carboxylic acid patterns in Ogi fermentation.

E O Banigo, H G Muller.   

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Year:  1972        PMID： 5028296     DOI： 10.1002/jsfa.2740230113

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  7 in total

1.  Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal.

Authors:  W A Plahar; C A Nti; N T Annan
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

2.  Experiences with the use of a starter culture in the fermentation of maize for 'kenkey' production in Ghana.

Authors:  M Halm; A Osei-Yaw; A Hayford; K A Kpodo; W K Amoa-Awua
Journal:  World J Microbiol Biotechnol       Date:  1996-09       Impact factor: 3.312

3.  Some important fermented foods of Mid-Asia, the Middle East, and Africa.

Authors:  C W Hesseltine
Journal:  J Am Oil Chem Soc       Date:  1979-03       Impact factor: 1.849

4.  Development and quality evaluation of pawpaw-ogi.

Authors:  I A Adeyemi; E O Soluade
Journal:  Plant Foods Hum Nutr       Date:  1993-11       Impact factor: 3.921

5.  Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).

Authors:  N M Nnam
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

6.  Knowledge, attitude and usage patterns of fermented and germinated complementary foods in Nigeria.

Authors:  D O Nnanyelugo; E C Okeke; V Ibeanu
Journal:  Plant Foods Hum Nutr       Date:  2003       Impact factor: 3.921

7.  Toxic effects of fermented and unfermented sorghum meal diets naturally contaminated with mycotoxins.

Authors:  N Kazanas; R W Ely; M L Fields; J W Erdman
Journal:  Appl Environ Microbiol       Date:  1984-05       Impact factor: 4.792
  7 in total

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