Literature DB >> 9849779

The traditional fermented milk products of the Sudan.

W S Abdelgadir1, T K Ahmed, H A Dirar.   

Abstract

Mesh：

Year:  1998        PMID： 9849779     DOI： 10.1016/s0168-1605(98)00090-7

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN： 0168-1605            Impact factor:   5.277


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  3 in total

Review 1.  Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages.

Authors:  Mduduzi Paul Mokoena; Taurai Mutanda; Ademola O Olaniran
Journal:  Food Nutr Res       Date:  2016-03-08       Impact factor: 3.894

2.  Genetic diversity of lactase persistence in East African populations.

Authors:  Hisham Y Hassan; Anke van Erp; Martin Jaeger; Hanan Tahir; Marije Oosting; Leo A B Joosten; Mihai G Netea
Journal:  BMC Res Notes       Date:  2016-01-04

3.  Ancient proteins provide evidence of dairy consumption in eastern Africa.

Authors:  Madeleine Bleasdale; Kristine K Richter; Anneke Janzen; Samantha Brown; Ashley Scott; Jana Zech; Shevan Wilkin; Ke Wang; Stephan Schiffels; Jocelyne Desideri; Marie Besse; Jacques Reinold; Mohamed Saad; Hiba Babiker; Robert C Power; Emmanuel Ndiema; Christine Ogola; Fredrick K Manthi; Muhammad Zahir; Michael Petraglia; Christian Trachsel; Paolo Nanni; Jonas Grossmann; Jessica Hendy; Alison Crowther; Patrick Roberts; Steven T Goldstein; Nicole Boivin
Journal:  Nat Commun       Date:  2021-01-27       Impact factor: 14.919
  3 in total

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