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Changes Occurring in Spontaneous Maize Fermentation: An Overview
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Improved brewing and preservation of pito, a nigerian alcoholic beverage from maize
inferredcites →https://doi.org/10.1002/fsn3.166openalex-snapshot
Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin
inferredcites →https://doi.org/10.1002/fsn3.304openalex-snapshot
Antibiotic resistance and multidrug‐resistant efflux pumps expression in lactic acid bacteria isolated from pozol, a nonalcoholic Mayan maize fermented beverage
inferredcites →https://doi.org/10.1002/jsfa.6264openalex-snapshot
Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food
inferredcites →https://doi.org/10.1002/jsfa.7230openalex-snapshot
Provitamin A retention and sensory acceptability of amahewu, a non‐alcoholic cereal‐based beverage made with provitamin A‐biofortified maize
inferredcites →https://doi.org/10.1002/star.201200192openalex-snapshot
Starch‐modifying enzymes of lactic acid bacteria – structures, properties, and applications
inferredcites →https://doi.org/10.1007/978-1-4899-7662-8openalex-snapshot
Functional Properties of Traditional Foods
inferredcites →https://doi.org/10.1007/978-3-319-54528-8_31-1openalex-snapshot
Cereal-Based Fermented Foods of Africa as Functional Foods
inferredcites →https://doi.org/10.1007/978-81-322-1623-0openalex-snapshot
Maize: Nutrition Dynamics and Novel Uses
inferredcites →https://doi.org/10.1007/978-81-322-1623-0_10openalex-snapshot
Maize Utilisation in Food Bioprocessing: An Overview
inferredcites →https://doi.org/10.1007/bf00327853openalex-snapshot
Sources of microorganisms in pozol, a traditional Mexican fermented maize dough
inferredcites →https://doi.org/10.1007/bf02898642openalex-snapshot
Assessment of a bacteriocin-producingLactobacillus strain in the control of spoilage of a cereal-based African fermented food
inferredcites →https://doi.org/10.1007/s00253-007-1275-3openalex-snapshot
Complete hydrolysis of myo-inositol hexakisphosphate by a novel phytase from Debaryomyces castellii CBS 2923
inferredcites →https://doi.org/10.1007/s10482-017-0960-1openalex-snapshot
Diversity and dynamics of lactic acid bacteria in Atole agrio, a traditional maize-based fermented beverage from South-Eastern Mexico, analysed by high throughput sequencing and culturing
inferredcites →https://doi.org/10.1007/s10529-009-0176-1openalex-snapshot
Probiotic lactic acid bacterium from kanjika as a potential source of vitamin B12: evidence from LC-MS, immunological and microbiological techniques
inferredcites →https://doi.org/10.1007/s10529-010-0373-yopenalex-snapshot
In vitro degradation of zearalenone by Bacillus subtilis
inferredcites →https://doi.org/10.1007/s11274-018-2429-4openalex-snapshot
Microbial community and physicochemical dynamics during the production of ‘Chicha’, a traditional beverage of Indigenous people of Brazil
inferredcites →https://doi.org/10.1007/s11694-017-9491-8openalex-snapshot
Effects of fermentation on antioxidant properties of flours of a normal endosperm and quality protein maize varrieties
inferredcites →https://doi.org/10.1007/s12088-011-0148-8openalex-snapshot
Potentials of Exopolysaccharides from Lactic Acid Bacteria
inferredcites →https://doi.org/10.1007/s12550-016-0257-7openalex-snapshot
Impact of food processing and detoxification treatments on mycotoxin contamination
inferredcites →https://doi.org/10.1016/0168-1605(93)90151-6openalex-snapshot
Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin
inferredcites →https://doi.org/10.1016/0168-1605(94)90122-8openalex-snapshot
Significance of yeasts and moulds occurring in maize dough fermentation for ‘kenkey’ production
inferredcites →https://doi.org/10.1016/0308-8146(89)90012-5openalex-snapshot
Chemical studies on sekete beer
inferredcites →https://doi.org/10.1016/0963-9969(94)90097-3openalex-snapshot
Fermented foods and food safety
inferredcites →https://doi.org/10.1016/0963-9969(95)00059-3openalex-snapshot
Acceleration of the fermentation of kenkey, an indigenous fermented maize food of Ghana
inferredcites →https://doi.org/10.1016/j.apcbee.2012.06.019openalex-snapshot
Role of Lactic Acid Bacteria on Structural and Physicochemical Properties of Sour Cassava Starch
inferredcites →https://doi.org/10.1016/j.biotechadv.2007.07.004openalex-snapshot
Amylolytic bacterial lactic acid fermentation — A review
inferredcites →https://doi.org/10.1016/j.carbpol.2011.08.083openalex-snapshot
Microbial exopolysaccharides: Main examples of synthesis, excretion, genetics and extraction
inferredcites →https://doi.org/10.1016/j.cels.2017.09.002openalex-snapshot
Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow
inferredcites →https://doi.org/10.1016/j.cofs.2017.07.001openalex-snapshot
Technological and nutritional aspects of indigenous Latin America fermented foods
inferredcites →https://doi.org/10.1016/j.enzmictec.2004.03.010openalex-snapshot
Production studies and catalytic properties of phytases (myo-inositolhexakisphosphate phosphohydrolases): an overview
inferredcites →https://doi.org/10.1016/j.fct.2013.07.047openalex-snapshot
Mycotoxins: Occurrence, toxicology, and exposure assessment
inferredcites →https://doi.org/10.1016/j.fct.2017.06.011openalex-snapshot
Uncommon toxic microbial metabolite patterns in traditionally home-processed maize dish (fufu) consumed in rural Cameroon
inferredcites →https://doi.org/10.1016/j.femsle.2004.07.027openalex-snapshot
Influence of ethyl acetate production and ploidy on the anti-mould activity of
inferredcites →https://doi.org/10.1016/j.fm.2007.01.006openalex-snapshot
Significance of yeasts in the fermentation of maize for ogi production
inferredcites →https://doi.org/10.1016/j.fm.2008.04.014openalex-snapshot
Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage
inferredcites →https://doi.org/10.1016/j.fm.2009.07.007openalex-snapshot
Metabolic impact and potential exploitation of the stress reactions in lactobacilli
inferredcites →https://doi.org/10.1016/j.fm.2017.05.007openalex-snapshot
Yeast diversity during the fermentation of Andean chicha : A comparison of high-throughput sequencing and culture-dependent approaches
inferredcites →https://doi.org/10.1016/j.fm.2018.08.008openalex-snapshot
In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains
inferredcites →https://doi.org/10.1016/j.foodchem.2010.03.026openalex-snapshot
Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge
inferredcites →https://doi.org/10.1016/j.foodchem.2011.01.063openalex-snapshot
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
inferredcites →https://doi.org/10.1016/j.foodcont.2011.10.049openalex-snapshot
Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo
inferredcites →https://doi.org/10.1016/j.foodcont.2015.02.043openalex-snapshot
Safety of a street vended traditional maize beverage, ice-kenkey , in Ghana
inferredcites →https://doi.org/10.1016/j.foodcont.2015.09.037openalex-snapshot
Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire
inferredcites →https://doi.org/10.1016/j.foodcont.2017.04.006openalex-snapshot
Aflatoxin contamination in unrecorded beers from Kenya – A health risk beyond ethanol
inferredcites →https://doi.org/10.1016/j.foodcont.2017.06.019openalex-snapshot
Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering
inferredcites →https://doi.org/10.1016/j.foodcont.2019.106731openalex-snapshot
Food fermentation and mycotoxin detoxification: An African perspective
inferredcites →https://doi.org/10.1016/j.foodres.2007.10.010openalex-snapshot
Trends in non-dairy probiotic beverages
inferredcites →https://doi.org/10.1016/j.foodres.2017.10.047openalex-snapshot
Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2004.07.007openalex-snapshot
Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2005.06.013openalex-snapshot
Effects of yeasts and bacteria on the levels of folates in rye sourdoughs
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2006.06.006openalex-snapshot
Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2007.06.020openalex-snapshot
Microbial population present in fermented beverage ‘cauim’ produced by Brazilian Amerindians
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2008.05.037openalex-snapshot
Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2011.10.018openalex-snapshot
Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.05.005openalex-snapshot
Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.05.016openalex-snapshot
Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.08.033openalex-snapshot
African fermented foods and probiotics
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.12.027openalex-snapshot
Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2016.04.009openalex-snapshot
Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2017.10.025openalex-snapshot
Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2019.108462openalex-snapshot
Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry
inferredcites →https://doi.org/10.1016/j.jcs.2014.08.010openalex-snapshot
Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation
inferredcites →https://doi.org/10.1016/j.jcs.2015.02.004openalex-snapshot
The interaction between starch hydrolysis and acidification kinetic determines the quality of a malted and fermented sorghum beverage
inferredcites →https://doi.org/10.1016/j.jcs.2016.05.014openalex-snapshot
Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey ( nsiho ), a sour stiff dumpling prepared from dehulled maize grains
inferredcites →https://doi.org/10.1016/j.jcs.2016.09.001openalex-snapshot
Combined effects of fermentation and germination on nutritional compositions, functional properties and volatiles of maize seeds
inferredcites →https://doi.org/10.1016/j.jff.2015.06.022openalex-snapshot
Multifunctional properties of Lactobacillus plantarum strains isolated from fermented cereal foods
inferredcites →https://doi.org/10.1016/j.lwt.2014.08.018openalex-snapshot
Fate of mycotoxins in two popular traditional cereal-based beverages (kunu-zaki and pito) from rural Nigeria
inferredcites →https://doi.org/10.1016/j.lwt.2014.11.001openalex-snapshot
Effect of processing method on the mineral content of Nigerian fermented maize infant complementary food – Akamu
inferredcites →https://doi.org/10.1016/j.lwt.2017.09.001openalex-snapshot
Physical and organoleptic characteristics of non-sour ‘kokoro’ (a Nigerian maize-based snack) as influenced by flour particle size differential
inferredcites →https://doi.org/10.1016/j.lwt.2017.10.004openalex-snapshot
Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage
inferredcites →https://doi.org/10.1016/j.tifs.2004.02.012openalex-snapshot
The sourdough microflora: biodiversity and metabolic interactions
inferredcites →https://doi.org/10.1016/j.tifs.2005.10.004openalex-snapshot
Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents
inferredcites →https://doi.org/10.1016/s0141-0229(04)00087-0openalex-snapshot
Production studies and catalytic properties of phytases (myo-inositolhexakisphosphate phosphohydrolases): an overview
inferredcites →https://doi.org/10.1016/s0168-1605(00)00358-5openalex-snapshot
Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process
inferredcites →https://doi.org/10.1016/s0168-1605(00)00428-1openalex-snapshot
Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis
inferredcites →https://doi.org/10.1016/s0168-1605(02)00141-1openalex-snapshot
Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food
inferredcites →https://doi.org/10.1016/s0168-1605(96)01195-6openalex-snapshot
Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source
inferredcites →https://doi.org/10.1016/s0168-1605(99)00154-3openalex-snapshot
A review of traditional fermented foods and beverages of Zimbabwe
inferredcites →https://doi.org/10.1016/s0325-7541(13)70038-5openalex-snapshot
Fermentación de maíz de alta calidad proteica con Lactobacillus plantarum (CPQBA 087-11 DRM) aislado en Colombia de masas tradicionales fermentadas
inferredcites →https://doi.org/10.1016/s0963-9969(03)00009-7openalex-snapshot
Cereal-based fermented foods and beverages
inferredcites →https://doi.org/10.1021/jf000462wopenalex-snapshot
Assessment of Home-Based Processing Methods To Reduce the Phytate Content and Phytate/Zinc Molar Ratio of White Maize (Zea mays)
inferredcites →https://doi.org/10.1021/jf1002683openalex-snapshot
Exopolysaccharide-Forming Weissella Strains as Starter Cultures for Sorghum and Wheat Sourdoughs
inferredcites →https://doi.org/10.1046/j.1365-2621.1997.00372.xopenalex-snapshot
Effect of natural fermentation on in vitro zinc bioavailability in cereal–legume mixtures
inferredcites →https://doi.org/10.1046/j.1365-2621.2002.00641.xopenalex-snapshot
Phytogenic and microbial phytases in human nutrition
inferredcites →https://doi.org/10.1046/j.1365-2672.1998.853527.xopenalex-snapshot
Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawè and ogi) from Benin
inferredcites →https://doi.org/10.1068/a4414openalex-snapshot
Landscapes of Economic Deprivation and Locally Distilled Liquor ( Kachasu ): An Emerging Milieu of HIV/AIDS Risk in Urban Northern Malawi
inferredcites →https://doi.org/10.1080/10408398.2011.617474openalex-snapshot
Exopolysaccharides from Sourdough Lactic Acid Bacteria
inferredcites →https://doi.org/10.1080/10408398.2016.1192986openalex-snapshot
Lactic acid fermentation as a tool for increasing the folate content of foods
inferredcites →https://doi.org/10.1111/1541-4337.12098openalex-snapshot
Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage
inferredcites →https://doi.org/10.1111/j.1365-2621.1969.tb01517.xopenalex-snapshot
The production of pito, a Nigerian fermented beverage
inferredcites →https://doi.org/10.1111/j.1365-2621.1983.tb14938.xopenalex-snapshot
Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation
inferredcites →https://doi.org/10.1111/j.1365-2621.1984.tb12425.xopenalex-snapshot
B‐Vitamin Content of Natural Lactic Acid Fermented Cornmeal
inferredcites →https://doi.org/10.1111/j.1365-2621.1993.tb01300.xopenalex-snapshot
Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin
inferredcites →https://doi.org/10.1111/j.1365-2672.1995.tb03170.xopenalex-snapshot
The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation
inferredcites →https://doi.org/10.1111/j.1365-2672.2006.02881.xopenalex-snapshot
The toxicity and decreased concentration of aflatoxin B1 in natural lactic acid fermented maize meal
inferredcites →https://doi.org/10.1111/j.1365-2672.2006.02958.xopenalex-snapshot
Binding of Fusarium mycotoxins by fermentative bacteria in vitro
inferredcites →https://doi.org/10.1111/j.1365-2672.2011.04988.xopenalex-snapshot
Phytase-active yeasts from grain-based food and beer
inferredcites →https://doi.org/10.1111/j.1472-765x.1996.tb01342.xopenalex-snapshot
Lactobacillus amylovorus as a phytase producer in submerged culture
inferredcites →https://doi.org/10.1111/j.1567-1364.2008.00398.xopenalex-snapshot
Production of folates by yeasts in Tanzanian fermented togwa
inferredcites →https://doi.org/10.1111/j.1574-6968.2009.01882.xopenalex-snapshot
Production of lipopeptides in Bacillus sp. CS93 isolated from Pozol
inferredcites →https://doi.org/10.1111/jam.12204openalex-snapshot
Diet shapes the ability of human intestinal microbiota to degrade phytate - in vitro studies
inferredcites →https://doi.org/10.1111/jam.12875openalex-snapshot
Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products
inferredcites →https://doi.org/10.1111/jfq.12037openalex-snapshot
Physico‐Chemical Properties of Sourdough Bread Production Using Selected L actobacilli Starter Cultures
inferredcites →https://doi.org/10.1128/aem.66.3.1084-1092.2000openalex-snapshot
Characterization and Determination of Origin of Lactic Acid Bacteria from a Sorghum-Based Fermented Weaning Food by Analysis of Soluble Proteins and Amplified Fragment Length Polymorphism Fingerprinting
inferredcites →https://doi.org/10.1128/aem.66.9.3664-3673.2000openalex-snapshot
Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough Pozol
inferredcites →https://doi.org/10.1128/aem.66.9.4084-4090.2000openalex-snapshot
Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
inferredcites →https://doi.org/10.1128/aem.67.7.3086-3091.2001openalex-snapshot
Surface Binding of Aflatoxin B 1 by Lactic Acid Bacteria
inferredcites →https://doi.org/10.1128/aem.69.8.4367-4374.2003openalex-snapshot
Microbial and Physiological Characterization of Weakly Amylolytic but Fast-Growing Lactic Acid Bacteria: a Functional Role in Supporting Microbial Diversity in Pozol, a Mexican Fermented Maize Beverage
inferredcites →https://doi.org/10.1128/aem.70.1.631-634.2004openalex-snapshot
Identification of Bacilysin, Chlorotetaine, and Iturin A Produced by Bacillus sp. Strain CS93 Isolated from Pozol, a Mexican Fermented Maize Dough
inferredcites →https://doi.org/10.1186/s13568-017-0506-yopenalex-snapshot
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation
inferredcites →https://doi.org/10.1186/s40064-015-1026-3openalex-snapshot
Preliminary study on hazards and critical control points of kokoro, a Nigerian indigenous fermented maize snack
inferredcites →https://doi.org/10.1201/9781315205359-9openalex-snapshot
Maize (Zea mays L. subsp.mays) Fermentation
inferredcites →https://doi.org/10.12691/ajmr-2-5-1openalex-snapshot
Effect of Varied Culture Conditions on Crude Supernatant (Bacteriocin) Production from Four Lactobacillus Species Isolated from Locally Fermented Maize (Ogi)
inferredcites →https://doi.org/10.1271/bbb.120414openalex-snapshot
Production Potency of Folate, Vitamin B12, and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles
inferredcites →https://doi.org/10.1371/journal.pone.0025512openalex-snapshot
Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties
inferredcites →https://doi.org/10.1371/journal.pone.0063948openalex-snapshot
Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and Munkoyo
inferredcites →https://doi.org/10.1371/journal.pone.0107232openalex-snapshot
Lactobacillus rossiae, a Vitamin B12 Producer, Represents a Metabolically Versatile Species within the Genus Lactobacillus
inferredcites →https://doi.org/10.14670/hh-21.1135openalex-snapshot
Gamma-aminobutyric acid (GABA) and cell proliferation: focus on cancer cells.
inferredcites →https://doi.org/10.18697/ajfand.75.ilri12openalex-snapshot
Potential of lactic acid fermentation in reducing aflatoxin B1 in Tanzania maize-based gruel
inferredcites →https://doi.org/10.26502/jfsnr.2642-110000131openalex-snapshot
Selection, use and the influence of starter cultures in the nutrition and processing improvement of ogi
inferredcites →https://doi.org/10.3126/ijasbt.v4i1.14574openalex-snapshot
Bacillus Spp. Amylase: Production, Isolation, Characterisation and Its Application
inferredcites →https://doi.org/10.3389/fmicb.2015.01402openalex-snapshot
Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production
inferredcites →https://doi.org/10.3389/fmicb.2016.01168openalex-snapshot
Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough “Masa Agria” (Maiz Añejo)
inferredcites →https://doi.org/10.3390/fermentation3040052openalex-snapshot
Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation
inferredcites →https://doi.org/10.3390/microorganisms8010093openalex-snapshot
Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage
inferredcites →https://doi.org/10.3390/microorganisms8020306openalex-snapshot
Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance
inferredcites →https://doi.org/10.3390/molecules25040927openalex-snapshot
Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review
inferredcites →https://doi.org/10.3390/nu11020265openalex-snapshot
Probiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Food
inferredcites →https://doi.org/10.3402/fnr.v60.29630openalex-snapshot
Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages
inferredcites →https://doi.org/10.3797/scipharm.1107-12openalex-snapshot
Antimicrobial and Safety Properties of Lactobacilli Isolated from Two Cameroonian Traditional Fermented Foods
inferredcites →https://doi.org/10.3920/wmj2017.2184openalex-snapshot
Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods
inferredcites →https://doi.org/10.3923/ajft.2011.404.412openalex-snapshot
Effects of Malting and Lactic Fermentation on Some Chemical and Functional Properties of Maize (Zea mays)
inferredcites →https://doi.org/10.3923/ajpnft.2011.1.22openalex-snapshot
Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality
inferredcites →https://doi.org/10.3923/jbs.2005.590.596openalex-snapshot
Beneficial Changes and Drawbacks of a Traditional Fermentation Process on Chemical Composition and Antinutritional Factors of Yellow Maize (Zea mays)
inferredcites →https://doi.org/10.4067/s0717-75182012000400011openalex-snapshot
Studies on Akamu, a traditional fermented maize food
inferredcites →https://doi.org/10.4314/jtmb.v4i1.35461openalex-snapshot
Partial characterisation and identification of lactic acid bacteria involved in production of ikii: a traditional fermented maize porridge by the Kamba in Kenya
inferredcites →https://doi.org/10.4315/0362-028x-53.3.245openalex-snapshot
Nutritional Improvement of Corn Meal by Fermentation by Bacillus licheniformis and Enterobacter cloacae
inferredcites →https://doi.org/10.4315/0362-028x-68.10.2095openalex-snapshot
Reduction of Fumonisin B1 and Zearalenone by Lactic Acid Bacteria in Fermented Maize Meal
inferredcites →https://doi.org/10.5897/ajb09.764openalex-snapshot
Functional characteristics of Lactobacillus plantarum and Lactobacillus rhamnosus from ikii, a Kenyan traditional fermented maize porridge
inferredcites →https://doi.org/10.5897/ajfs2014.1196openalex-snapshot
Economic implication of industrialization of a popular weaning food ogi production in Nigeria: A review
inferredcites →https://doi.org/10.5897/ajmr.9000553openalex-snapshot
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inferredcites →https://doi.org/10.5897/ajmr2013.6251openalex-snapshot
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inferredcites →https://doi.org/10.6066/jtip.2013.24.1.33openalex-snapshot
ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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