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Rich nutrition from the poorest – Cereal fermentations in Africa and Asia

Food microbiology, 2009-10, Vol.26 (7), p.685-692

Nout, M.J.Rob

2009

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Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder

Applied and Environmental Microbiology, 2012-04, Vol.78 (8), p.2904-2913

2012

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Theobroma cacao L., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

Critical reviews in food science and nutrition, 2011-09, Vol.51 (8), p.731-761

2011

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Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe

Food chemistry, 2013-12, Vol.141 (3), p.2418-2425

2013

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First Characterization of Bioactive Components in Soybean Tempe That Protect Human and Animal Intestinal Cells against Enterotoxigenic Escherichia coli (ETEC) Infection

Journal of agricultural and food chemistry, 2010-07, Vol.58 (13), p.7649-7656

2010

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Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

European food research & technology, 2008-08, Vol.227 (4), p.1183-1190

2008

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Occurrence and function of yeasts in Asian indigenous fermented foods

FEMS yeast research, 2006-01, Vol.6 (1), p.30-39

2006

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Microbiota of cocoa powder with particular reference to aerobic thermoresistant spore-formers

Food microbiology, 2011-05, Vol.28 (3), p.573-582

2011

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Quality Perceptions of Stakeholders in Beninese Export-Oriented Shrimp Chain

Journal of food protection, 2014-09, Vol.77 (9), p.1642-1648

2014

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Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment

International journal of food microbiology, 2016-02, Vol.218, p.96-104

2016

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Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures

Food microbiology, 2010-08, Vol.27 (5), p.638-644

2010

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Diversity and food quality properties of farmers' varieties of sorghum from Bénin

Journal of the science of food and agriculture, 2006-05, Vol.86 (7), p.1032-1039

2006

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Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum

Journal of agricultural and food chemistry, 2011-02, Vol.59 (4), p.1178-1184

2011

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A high molecular weight soluble fraction of tempeh protects against fluid losses in Escherichia coli-infected piglet small intestine

British journal of nutrition, 2007-08, Vol.98 (2), p.320-325

2007

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Viability and physiological state transitions of Rhizopus oligosporus sporangiospores in tempe starter culture

Antonie van Leeuwenhoek, 2007-01, Vol.91 (1), p.35-44

2007

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Occurrence of Aspergillus section Flavi and section Nigri and aflatoxins in raw cashew kernels (Anacardium occidentale L.) from Benin

Food science & technology, 2016-07, Vol.70, p.71-77

2016

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Process conditions for successful low-cost extrusion of floating fish feed granules for African catfish, Clarias gariepinus in West Africa

International journal of fisheries and aquaculture, 2023-02, Vol.15 (1), p.1-9

2023

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Theobroma cacao L., The Food of the Gods: Equality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

Critical reviews in food science and nutrition, 2011, Vol.51 (8), p.731-761

2011

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Quality and Safety of Cocoa Beans

Cocoa and Coffee Fermentation, 2014

2014

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Rich nutrition from the poorest – Cereal fermentations in Africa and Asia

Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder

Theobroma cacao L., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe

First Characterization of Bioactive Components in Soybean Tempe That Protect Human and Animal Intestinal Cells against Enterotoxigenic Escherichia coli (ETEC) Infection

Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

Occurrence and function of yeasts in Asian indigenous fermented foods

Microbiota of cocoa powder with particular reference to aerobic thermoresistant spore-formers

Quality Perceptions of Stakeholders in Beninese Export-Oriented Shrimp Chain

Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment

Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures

Diversity and food quality properties of farmers' varieties of sorghum from Bénin

Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum

A high molecular weight soluble fraction of tempeh protects against fluid losses in Escherichia coli-infected piglet small intestine

Viability and physiological state transitions of Rhizopus oligosporus sporangiospores in tempe starter culture

Occurrence of Aspergillus section Flavi and section Nigri and aflatoxins in raw cashew kernels (Anacardium occidentale L.) from Benin

Process conditions for successful low-cost extrusion of floating fish feed granules for African catfish, Clarias gariepinus in West Africa

Theobroma cacao L., The Food of the Gods: Equality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

Quality and Safety of Cocoa Beans

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