Literature DB >> 536552

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

C W Hesseltine.   

Abstract

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Year:  1979        PMID： 536552     DOI： 10.1007/BF02671501

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  6 in total

1.  FOODS AND FEEDING HABITS OF THE PEDI.

Authors:  P J QUIN
Journal:  S Afr Med J       Date:  1964-12-26

2.  Chemical studies on some Nigerian foodstuffs--"gari".

Authors:  O L Oke
Journal:  Nature       Date:  1966-12-03       Impact factor: 49.962

3.  Fermented foods of common use in Egypt. II. The chemical composition of bouza and its ingredients.

Authors:  S R Morcos; S M Hegazi; S T el-Damhougy
Journal:  J Sci Food Agric       Date:  1973-10       Impact factor: 3.638

4.  Fermented foods in common use in Egypt. I. The nutritive value of kishk.

Authors:  S R Morcos; S M Hegazi; S T el-Damhougy
Journal:  J Sci Food Agric       Date:  1973-10       Impact factor: 3.638

5.  Carboxylic acid patterns in Ogi fermentation.

Authors:  E O Banigo; H G Muller
Journal:  J Sci Food Agric       Date:  1972-01       Impact factor: 3.638

6.  Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and grams.

Authors:  R Rajalakshmi; K Vanaja
Journal:  Br J Nutr       Date:  1967       Impact factor: 3.718
  6 in total
  5 in total

Review 1.  Review: Diversity of Microorganisms in Global Fermented Foods and Beverages.

Authors:  Jyoti P Tamang; Koichi Watanabe; Wilhelm H Holzapfel
Journal:  Front Microbiol       Date:  2016-03-24       Impact factor: 5.640

Review 2.  African Sorghum-Based Fermented Foods: Past, Current and Future Prospects.

Authors:  Oluwafemi Ayodeji Adebo
Journal:  Nutrients       Date:  2020-04-16       Impact factor: 5.717

3.  Biotechnological Application of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus for Protein Enrichment of Fermented Unmalted and Malted Sorghum (Sorghum bicolor (L.) Moench).

Authors:  Levi Yafetto; Christiana Naa Atsreh Nsiah-Asamoah; Emmanuel Birikorang; George Tawia Odamtten
Journal:  Int J Food Sci       Date:  2022-02-03

Review 4.  Application of solid-state fermentation by microbial biotechnology for bioprocessing of agro-industrial wastes from 1970 to 2020: A review and bibliometric analysis.

Authors:  Levi Yafetto
Journal:  Heliyon       Date:  2022-03-24

Review 5.  Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit Fermentations.

Authors:  Folarin A Oguntoyinbo; Vincenzina Fusco; Gyu-Sung Cho; Jan Kabisch; Horst Neve; Wilhelm Bockelmann; Melanie Huch; Lara Frommherz; Bernhard Trierweiler; Biserka Becker; Nabil Benomar; Antonio Gálvez; Hikmate Abriouel; Wilhelm H Holzapfel; Charles M A P Franz
Journal:  Front Microbiol       Date:  2016-07-05       Impact factor: 5.640
  5 in total

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