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Yeast derived metabolites and their impact on nutritional and bioactive properties of African fermented maize products
Ngwekazi Nwabisa Mehlomakulu, Siphosanele Mafa Moyo, Eugénie Kayitesi
University of Pretoria
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学术脉络
学科主题
生物医学Food composition and properties
Fermentation and Sensory Analysis · Biofuel production and bioconversion
参考文献 94
TRADITIONAL FERMENTED FOODS OF LESOTHO
被引 27T.H. Gadaga, Molupe Lehohla, Victor Ntuli · DOAJ (DOAJ: Directory of Open Access Journals) · 2013
Occurrence and taxonomic characteristics of strains of predominant in African indigenous fermented foods and beverages
被引 228Lene Jespersen · FEMS Yeast Research · 2003
Cereal‐based fermented foods in developing countries: ancient foods for modern research
被引 81Jean‐Pierre Guyot · International Journal of Food Science & Technology · 2012
此处列出前 3 条
引用本文 11
Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals
被引 34Eugénie Kayitesi, Ogheneyoma Onojakpor, Siphosanele Mafa Moyo · Fermentation · 2023
Traditional fermented foods of Nigeria: microbiological safety and health benefits
被引 24Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel · Journal of Food Measurement & Characterization · 2024
Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso
被引 13Iliassou Mogmenga, Marius K. Somda, Cheik A. T. Ouattara · Microorganisms · 2023
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