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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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Functional properties of selected starter cultures for sour maize bread

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

2008

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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Fermentation Biotechnology of African Traditional Foods

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

1, 2020

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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

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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

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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

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