UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 128

Sortiert nach

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Fermentation (Basel), 2022-01, Vol.8 (1), p.32

2022

Volltextzugriff (PDF)

Binding Capacities and Antioxidant Activities of Lactobacillus plantarum and Pichia kudriavzevii Against Cadmium and Lead Toxicities

Biological trace element research, 2021-02, Vol.199 (2), p.779-791

2021

Volltextzugriff (PDF)

Diversity of Bacillus Species Isolated from Okpehe, a Traditional Fermented Soup Condiment from Nigeria

Journal of food protection, 2010-05, Vol.73 (5), p.870-878

2010

Volltextzugriff (PDF)

In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment

International journal of food microbiology, 2007-01, Vol.113 (2), p.208-218

2007

Volltextzugriff (PDF)

Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application

Current opinion in food science, 2017-02, Vol.13, p.38-43

2017

Volltextzugriff (PDF)

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

Food science & nutrition, 2015-11, Vol.3 (6), p.486-494

2015

Volltextzugriff (PDF)

FUNCTIONAL PROPERTIES OF YEASTS ISOLATED FROM SOME NIGERIAN TRADITIONAL FERMENTED FOODS

Journal of microbiology, biotechnology and food sciences, 2015-04, Vol.4 (5), p.437-441

2015

Volltextzugriff (PDF)

Antioxidant and antidiarrhoeal activities of methanolic extracts of stem bark of Parkia biglobosa and leaves of Parquetina nigrescens

Journal of herbs, spices & medicinal plants, 2020-01, Vol.26 (1), p.14-29

2020

Volltextzugriff (PDF)

Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

Journal of functional foods, 2015-08, Vol.17, p.742-748

2015

Volltextzugriff (PDF)

Solid-state fermentation production of tetracycline by Streptomyces strains using some agricultural wastes as substrate

World journal of microbiology & biotechnology, 2005-03, Vol.21 (2), p.107-114

2005

Volltextzugriff (PDF)

Functional properties of selected starter cultures for sour maize bread

Food microbiology, 2008-06, Vol.25 (4), p.616-625

2008

Volltextzugriff (PDF)

Biochemical composition of infant weaning food fabricated from fermented blends of cereal and soybean

Food chemistry, 1999-04, Vol.65 (1), p.35-39

1999

Volltextzugriff (PDF)

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG 32

Food science & nutrition, 2015-11, Vol.3 (6), p.486-494

2015

Volltextzugriff (PDF)

Plant growth-promoting rhizobacteria do not pose any deleterious effect on cowpea and detectable amounts of ethylene are produced

World journal of microbiology & biotechnology, 2007-06, Vol.23 (6), p.747-752

2007

Volltextzugriff (PDF)

Bioprotective potential of bacteriocinogenic Enterococcus gallinarum strains isolated from some Nigerian fermented foods, and of their bacteriocins

Polish journal of microbiology, 2014, Vol.63 (4), p.415-422

2014

Volltextzugriff (PDF)

Chemical composition and microbiological changes during spontaneous and starter culture fermentation of Enam Ne-Setaakye, a West African fermented fish-carbohydrate product

European food research & technology, 2002-07, Vol.215 (1), p.8-12

2002

Volltextzugriff (PDF)

Potential probiotics from faecal specimens of breastfed Nigerian infants as a therapy for bacterial gastroenteritis

Sri Lanka journal of child health, 2011-09, Vol.40 (3), p.116

2011

Volltextzugriff (PDF)

Selection of starter cultures for the production of ugba, a fermented soup condiment

European food research & technology, 2002-08, Vol.215 (2), p.176-180

2002

Volltextzugriff (PDF)

Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria

European food research & technology, 2002-05, Vol.214 (5), p.405-407

2002

Volltextzugriff (PDF)

Amplification of 1-amino-cyclopropane-1-carboxylic (ACC) deaminase from plant growth promoting rhizobacteria in Striga-infested soil

African journal of biotechnology, 2003-06, Vol.2 (6), p.157-160

2003

Volltextzugriff (PDF)

Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria

African journal of biotechnology, 2005-09, Vol.4 (9), p.911-918

2005

Volltextzugriff (PDF)

Virulence potential of Enterococcus gallinarum strains isolated from selected Nigerian traditional fermented foods

Journal of BioScience and Biotechnology, 2014-08, Vol.3 (2), p.97-104

2014

Volltextzugriff (PDF)

Fermentation Biotechnology of African Traditional Foods

Functional Foods and Biotechnology, 2020, Vol.1, p.101-134

1, 2020

Volltextzugriff (PDF)

Characterization of potential ethylene-producing rhizosphere bacteria of Striga-infested maize and sorghum

African journal of biotechnology, 2002-12, Vol.1 (2), p.67-69

2002

Volltextzugriff (PDF)

Selection of starters and a starter-mediated novel procedure for production of wara, a West African soft cheese

International journal of food science & technology, 1999-08, Vol.34 (4), p.325-333

1999

Volltextzugriff (PDF)

1 – 25 von 128

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(98)
Mit Volltextzugriff
(127)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(58)
Life Sciences & Biomedicine
(48)
Food Science & Technology
(23)
Fermentation
(19)
Nigeria
(18)
Humans
(16)
Biotechnology & Applied Microbiology
(12)
Adult
(11)
Female
(11)
Bacteria
(10)
Biological And Medical Sciences
(10)
Biotechnology
(10)
Fundamental And Applied Biological Sciences. Psychology
(10)
Aged
(8)
Food Industries
(8)
Lactic Acid Bacteria
(8)
Male
(8)
Probiotics
(8)
Risk Factors
(8)
Lactobacillus Plantarum
(7)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)
... seit 90 Tagen
(4)

Menü

Weitere Dienste

Einstellungen

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Binding Capacities and Antioxidant Activities of Lactobacillus plantarum and Pichia kudriavzevii Against Cadmium and Lead Toxicities

Diversity of Bacillus Species Isolated from Okpehe, a Traditional Fermented Soup Condiment from Nigeria

In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment

Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

FUNCTIONAL PROPERTIES OF YEASTS ISOLATED FROM SOME NIGERIAN TRADITIONAL FERMENTED FOODS

Antioxidant and antidiarrhoeal activities of methanolic extracts of stem bark of Parkia biglobosa and leaves of Parquetina nigrescens

Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

Solid-state fermentation production of tetracycline by Streptomyces strains using some agricultural wastes as substrate

Functional properties of selected starter cultures for sour maize bread

Biochemical composition of infant weaning food fabricated from fermented blends of cereal and soybean

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG 32

Plant growth-promoting rhizobacteria do not pose any deleterious effect on cowpea and detectable amounts of ethylene are produced

Bioprotective potential of bacteriocinogenic Enterococcus gallinarum strains isolated from some Nigerian fermented foods, and of their bacteriocins

Chemical composition and microbiological changes during spontaneous and starter culture fermentation of Enam Ne-Setaakye, a West African fermented fish-carbohydrate product

Potential probiotics from faecal specimens of breastfed Nigerian infants as a therapy for bacterial gastroenteritis

Selection of starter cultures for the production of ugba, a fermented soup condiment

Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria

Amplification of 1-amino-cyclopropane-1-carboxylic (ACC) deaminase from plant growth promoting rhizobacteria in Striga-infested soil

Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria

Virulence potential of Enterococcus gallinarum strains isolated from selected Nigerian traditional fermented foods

Fermentation Biotechnology of African Traditional Foods

Characterization of potential ethylene-producing rhizosphere bacteria of Striga-infested maize and sorghum

Selection of starters and a starter-mediated novel procedure for production of wara, a West African soft cheese

Suchergebnisse filtern