UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned

Food science & nutrition, 2019-09, Vol.7 (9), p.2781-2795

2019

Volltextzugriff (PDF)

Prevalence, antibiotic resistance, and virulence gene profile of Escherichia coli strains shared between food and other sources in Africa: A systematic review

Veterinary World, 2023-10, Vol.16 (10), p.2016-2028

2023

Volltextzugriff (PDF)

Food and nutrition knowledge, attitudes and practices among children in public primary school with canteens in southern Benin: a case study

BMC nutrition, 2024-03, Vol.10 (1), p.40-40, Article 40

2024

Volltextzugriff (PDF)

A dual food-to-food fortification with moringa (Moringa oleifera Lam.) leaf powder and baobab (Adansonia digitata L.) fruit pulp increases micronutrients solubility in sorghum porridge

Scientific African, 2022-07, Vol.16, p.e01264, Article e01264

2022

Volltextzugriff (PDF)

Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

Journal of food quality, 2022-10, Vol.2022, p.1-9

2022

Volltextzugriff (PDF)

A complementary food supplement from local food ingredients to enhance iron intake among children aged 6–59 months in Benin

Food science & nutrition, 2021-07, Vol.9 (7), p.3824-3835

2021

Volltextzugriff (PDF)

Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study

Heliyon, 2023-06, Vol.9 (6), p.e17135-e17135, Article e17135

2023

Volltextzugriff (PDF)

Consumption and mineral profile of Cochlospermum spp. root powder: A traditional food ingredient in Sudanian zone of Benin (West Africa)

Engineering reports (Hoboken, N.J.), 2023-08, Vol.5 (8), p.n/a

2023

Volltextzugriff (PDF)

Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger

Veterinary World, 2022-06, Vol.15 (6), p.1541-1549

2022

Volltextzugriff (PDF)

Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets

Dairy (Basel), 2024-06, Vol.5 (2), p.271-286

2024

Volltextzugriff (PDF)

State of the art of breeding, milking, and milk processing for the production of curdled milk and Wagashi Gassirè in Benin: Practices favoring the contamination of its dairy products

Frontiers in sustainable food systems, 2023-02, Vol.6

2023

Volltextzugriff (PDF)

Processing and preservation methods of Wagashi Gassirè, a traditional cheese produced in Benin

Heliyon, 2022-09, Vol.8 (9), p.e10605, Article e10605

2022

Volltextzugriff (PDF)

A Study on the Indigenous Methods of Processing Milk in Niger

Current Agriculture Research Journal, 2019-08, Vol.7 (2), p.213-223

2019

Volltextzugriff (PDF)

Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments

International journal of food microbiology, 2010-08, Vol.142 (1), p.247-250

2010

Volltextzugriff (PDF)

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Critical reviews in microbiology, 2009-05, Vol.35 (2), p.139-156

2009

Volltextzugriff (PDF)

Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin

TheScientificWorld, 2015, Vol.2015 (2015), p.1-8

2015

Volltextzugriff (PDF)

Cooking and drying processes optimization of Pentadesma butyracea kernels during butter production

African journal of biotechnology, 2015-09, Vol.14 (39), p.2777-2785

2015

Volltextzugriff (PDF)

Screening of the kernels of Pentadesma butyracea from various growing sites of Benin and evaluation of their antioxidant pigments content

African journal of biotechnology, 2015-09, Vol.14 (37), p.2724-2733

2015

Volltextzugriff (PDF)

Quality changes, potential spoilage organisms, and shelf-life prediction of brackish river prawn (Macrobrachium macrobrachion) at different storage temperatures

International journal of food microbiology, 2023-11, Vol.405, p.110344-110344, Article 110344

2023

Volltextzugriff (PDF)

Variations in the traditional processing methods of Pentadesma butracea butter in northern Benin

Food Chain, 2014-10, Vol.4 (3), p.261-274

2014

Volltextzugriff (PDF)

Changes in the quality characteristics of the butter of Pentadesma butyracea under various storage conditions

African Journal of Food Science, 2015-11, Vol.9 (11), p.514-524

2015

Volltextzugriff (PDF)

Quantitative Risk Assessment for Salmonella in Lettuce (Lactuca sativa) Consumed in Benin, West Africa

Microbiology Research Journal International, 2022-11, p.1-15

2022

Volltextzugriff (PDF)

Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

Food microbiology, 2015-06, Vol.48, p.8-16

2015

Volltextzugriff (PDF)

Nutritional value and functional properties of leaves, petioles and roasted kernels of Tamarindus indica L. from Benin

American journal of food science and technology (Print), 2023-08, Vol.11 (2), p.61-69

2023

Volltextzugriff (PDF)

Modeling the growth of H2S-producing bacteria in tropical brackish water shrimp under fluctuating temperature regimes

Discover Food, 2022-12, Vol.2 (1), Article 32

2022

Volltextzugriff (PDF)

1 – 25 von 64

Suche als RSS-Feed

Aktive Filter

ThemaParkia Biglobosa

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(40)
Mit Volltextzugriff
(54)

Publikationsform

Artikel
(63)
Webseiten
(1)

Sprache

Englisch
(61)
Französisch
(3)

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned

Prevalence, antibiotic resistance, and virulence gene profile of Escherichia coli strains shared between food and other sources in Africa: A systematic review

Food and nutrition knowledge, attitudes and practices among children in public primary school with canteens in southern Benin: a case study

A dual food-to-food fortification with moringa (Moringa oleifera Lam.) leaf powder and baobab (Adansonia digitata L.) fruit pulp increases micronutrients solubility in sorghum porridge

Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

A complementary food supplement from local food ingredients to enhance iron intake among children aged 6–59 months in Benin

Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study

Consumption and mineral profile of Cochlospermum spp. root powder: A traditional food ingredient in Sudanian zone of Benin (West Africa)

Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger

Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets

State of the art of breeding, milking, and milk processing for the production of curdled milk and Wagashi Gassirè in Benin: Practices favoring the contamination of its dairy products

Processing and preservation methods of Wagashi Gassirè, a traditional cheese produced in Benin

A Study on the Indigenous Methods of Processing Milk in Niger

Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin

Cooking and drying processes optimization of Pentadesma butyracea kernels during butter production

Screening of the kernels of Pentadesma butyracea from various growing sites of Benin and evaluation of their antioxidant pigments content

Quality changes, potential spoilage organisms, and shelf-life prediction of brackish river prawn (Macrobrachium macrobrachion) at different storage temperatures

Variations in the traditional processing methods of Pentadesma butracea butter in northern Benin

Changes in the quality characteristics of the butter of Pentadesma butyracea under various storage conditions

Quantitative Risk Assessment for Salmonella in Lettuce (Lactuca sativa) Consumed in Benin, West Africa

Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

Nutritional value and functional properties of leaves, petioles and roasted kernels of Tamarindus indica L. from Benin

Modeling the growth of H2S-producing bacteria in tropical brackish water shrimp under fluctuating temperature regimes

Aktive Filter

Suchergebnisse filtern