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African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Nutrients, 2020-04, Vol.12 (4), p.1111

Adebo, Oluwafemi Ayodeji

2020

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Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Molecules (Basel, Switzerland), 2020-02, Vol.25 (4), p.927

2020

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Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato

Scientific reports, 2024-01, Vol.14 (1), p.1987-1987, Article 1987

2024

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3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

Scientific reports, 2022-07, Vol.12 (1), p.12347-12347, Article 12347

2022

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Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)

Toxins, 2019-03, Vol.11 (3), p.180

2019

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Subcritical Water Extraction of Biological Materials

Separation and purification reviews, 2017-01, Vol.46 (1), p.21-34

2017

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Assessment of Biological Activities, Acute and Sub-chronic Toxicity of Liang (Gnetum gnemon var. tenerum) Leaves Powder, a Natural Product

Biological and Pharmaceutical Bulletin, 2023/12/01, Vol.46(12), pp.1666-1675

2023

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Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review

Food research international, 2021-02, Vol.140, p.110042-110042, Article 110042

2021

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A modeling method for the development of a bioprocess to optimally produce umqombothi (a South African traditional beer)

Scientific reports, 2021-10, Vol.11 (1), p.20626-20626, Article 20626

2021

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Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fermentation (Basel), 2022-02, Vol.8 (2), p.63

2022

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Physical and nutritional properties of black monkey orange fruit and seeds: A preliminary analysis for food processing

PloS one, 2022-05, Vol.17 (5), p.e0268628-e0268628

2022

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Application of a generative adversarial network for multi-featured fermentation data synthesis and artificial neural network (ANN) modeling of bitter gourd-grape beverage production

Scientific reports, 2023-07, Vol.13 (1), p.11755-11755, Article 11755

2023

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The Mode of Action of Bacillus Species against Fusarium graminearum , Tools for Investigation, and Future Prospects

Toxins, 2019-10, Vol.11 (10), p.606

2019

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Properties and metabolite profiling of Bambara groundnut flour as affected by different food processing conditions

Applied Food Research, 2024-06, Vol.4 (1), p.100389, Article 100389

2024

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Fermented Edible Insects for Promoting Food Security in Africa

Insects (Basel, Switzerland), 2020-05, Vol.11 (5), p.283

2020

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A bibliometric analysis of 3D food printing research: A global and African perspective

Future foods : a dedicated journal for sustainability in food science, 2022-12, Vol.6, p.100175, Article 100175

2022

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Antiobesity effect of healthy food crops and functional foods: A systematic review of their mechanisms

Food science & nutrition, 2024-03, Vol.12 (3), p.1380-1398

2024

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Dataset of metabolites extracted from African walnut (Tetracarpidium conophorum) using two different solvents

Data in brief, 2023-04, Vol.47, p.108930, Article 108930

2023

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Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula

Fermentation (Basel), 2023-01, Vol.9 (1), p.58

2023

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Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

Molecules (Basel, Switzerland), 2021-11, Vol.26 (21), p.6702

2021

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Nutritional Composition and Health-Promoting Properties of Amasi: A South African Fermented Milk Product

Fermentation (Basel), 2022-10, Vol.8 (10), p.493

2022

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Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)

Fermentation (Basel), 2021-12, Vol.7 (4), p.225

2021

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Advancements in machine visions for fruit sorting and grading: A bibliometric analysis, systematic review, and future research directions

Journal of agriculture and food research, 2024-06, Vol.16, p.101154, Article 101154

2024

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Processing, nutritional composition and microbiology of amasi: A Southern African fermented milk product

Scientific African, 2021-07, Vol.12, p.e00795, Article e00795

2021

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Dataset on effect of decolourisation on metabolomic profile of Moringa oleifera leaf powder

Data in brief, 2022-10, Vol.44, p.108508, Article 108508

2022

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African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato

3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)

Subcritical Water Extraction of Biological Materials

Assessment of Biological Activities, Acute and Sub-chronic Toxicity of Liang (Gnetum gnemon var. tenerum) Leaves Powder, a Natural Product

Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review

A modeling method for the development of a bioprocess to optimally produce umqombothi (a South African traditional beer)

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Physical and nutritional properties of black monkey orange fruit and seeds: A preliminary analysis for food processing

Application of a generative adversarial network for multi-featured fermentation data synthesis and artificial neural network (ANN) modeling of bitter gourd-grape beverage production

The Mode of Action of Bacillus Species against Fusarium graminearum , Tools for Investigation, and Future Prospects

Properties and metabolite profiling of Bambara groundnut flour as affected by different food processing conditions

Fermented Edible Insects for Promoting Food Security in Africa

A bibliometric analysis of 3D food printing research: A global and African perspective

Antiobesity effect of healthy food crops and functional foods: A systematic review of their mechanisms

Dataset of metabolites extracted from African walnut (Tetracarpidium conophorum) using two different solvents

Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula

Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

Nutritional Composition and Health-Promoting Properties of Amasi: A South African Fermented Milk Product

Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)

Advancements in machine visions for fruit sorting and grading: A bibliometric analysis, systematic review, and future research directions

Processing, nutritional composition and microbiology of amasi: A Southern African fermented milk product

Dataset on effect of decolourisation on metabolomic profile of Moringa oleifera leaf powder

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