Published in Bull World Health Organ on January 01, 1996
Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period. J Food Sci Technol (2010) 0.99
Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods. Appl Environ Microbiol (2011) 0.84
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. Appl Environ Microbiol (2000) 0.84
Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation. J Food Sci Technol (2011) 0.83
Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit Fermentations. Front Microbiol (2016) 0.75
South African rural community understanding of fermented foods preparation and usage. J Educ Health Promot (2015) 0.75
Traditional alcoholic beverages and their value in the local culture of the Alta Valle del Reno, a mountain borderland between Tuscany and Emilia-Romagna (Italy). J Ethnobiol Ethnomed (2016) 0.75
Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages. Food Nutr Res (2016) 0.75
Effects of probiotics on child growth: a systematic review. J Health Popul Nutr (2015) 0.75
Contaminated weaning food: a major risk factor for diarrhoea and associated malnutrition. Bull World Health Organ (1993) 1.96
Contaminated food, a hazard for the very young. World Health Forum (1994) 1.43
A Chinese fermented soybean food. Int J Food Microbiol (2001) 1.04
Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin. Int J Food Microbiol (1993) 0.95
Location and limitation of cellulose production by Acetobacter xylinum established from oxygen profiles. J Biosci Bioeng (2000) 0.91
Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassava. World J Microbiol Biotechnol (1995) 0.88
Degradation and fermentation of fructo-oligosaccharides by oral streptococci. J Appl Bacteriol (1995) 0.83
Formation of antigenic extracellular polysaccharides by selected strains of Mucor spp., Rhizopus spp., Rhizomucor spp., Absidia corymbifera and Syncephalastrum racemosum. Antonie Van Leeuwenhoek (1992) 0.83
Toxicological, nutritional and microbiological evaluation of tempe fermentation with Rhizopus oligosporus of bitter and sweet apricot seeds. Int J Food Microbiol (1990) 0.81
In vitro digestibility of bacillus fermented soya bean. Int J Food Microbiol (2000) 0.81
Effect of roasting and fermentation on viscosity of cereal-legume based food formulas. Plant Foods Hum Nutr (1994) 0.80
Feeding of lactic acid-fermented high nutrient density weaning formula in paediatric settings in Ghana and Nigeria: acceptance by mother and infant and performance during recovery from acute diarrhoea. Int J Food Sci Nutr (1995) 0.80
Beta-glycosidase (amygdalase and linamarase) from Endomyces fibuliger (LU677): formation and crude enzyme properties. Appl Microbiol Biotechnol (1998) 0.75
Microbiological changes in mawè during natural fermentation. World J Microbiol Biotechnol (1994) 0.75
Contribution of selected fungi to the reduction of cyanogen levels during solid substrate fermentation of cassava. Int J Food Microbiol (1995) 0.75
A computerised system for the identification of lactic acid bacteria. Int J Food Microbiol (1997) 0.75
The effects of processing on the availability of lysine in kenkey, a Ghanaian fermented maize food. Int J Food Sci Nutr (1995) 0.75
In vitro cariogenicity of trans-galactosyl-oligosaccharides. Lett Appl Microbiol (1997) 0.75
Reducing cassava toxicity by heap-fermentation in Uganda. Int J Food Sci Nutr (1995) 0.75