Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread

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

(2020) Oluwafemi Ayodeji Adebo et al.   MOLECULES

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

(2020) Oluwafemi Ayodeji Adebo   Nutrients

Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

(2020) Oladapo Oluwaseye Olukomaiya et al.   FOOD CHEMISTRY

Effect of preprocessing methods on the physicochemical and functional properties of koreeb (Dactyloctenium aegyptium) seeds

(2019) Mohamed Ismael Ahmed et al.   JOURNAL OF CEREAL SCIENCE

Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels

(2019) Shannon Gwala et al.   FOOD RESEARCH INTERNATIONAL

Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)

(2019) Janet Adeyinka Adebiyi et al.   MICROCHEMICAL JOURNAL

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

(2019) Michela Verni et al.   Foods

Food processing for the improvement of plant proteins digestibility

(2019) Amanda Gomes Almeida Sá et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The influence of grasshopper (Schistocerca gregaria) powder enrichment on bread nutritional and sensorial properties

(2019) M. Haber et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types

(2018) Oluwafemi Ayodeji Adebo et al.   JOURNAL OF CEREAL SCIENCE

Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data

(2018) Chandrima Shrivastava et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis

(2017) Chunhua Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Value of Blue Lupin Seeds

(2016) Małgorzata Kasprowicz-Potocka et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet ( Pennisetum glaucum ) flour and biscuit

(2016) Janet Adeyinka Adebiyi et al.   JOURNAL OF CEREAL SCIENCE

Effect of acha and bambara nut sourdough flour addition on the quality of bread

(2016) Chiemela Enyinnaya Chinma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

(2016) Lilia Belghith Fendri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients

(2016) Maria V. Chandra-Hioe et al.   PLANT FOODS FOR HUMAN NUTRITION

Production of bioactive peptides during soybean fermentation and their potential health benefits

(2016) Samurailatpam Sanjukta et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains

(2015) Anna Greppi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nitrogen and carbon assimilation bySaccharomyces cerevisiaeduring Sauvignon blanc juice fermentation

(2014) Farhana R. Pinu et al.   FEMS YEAST RESEARCH

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

(2014) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

(2014) Chiemela E. Chinma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

(2014) Chiemela Enyinnaya Chinma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Solid-state fermentation for the enrichment and extraction of proteins and antioxidant compounds in rice bran by Rhizopus oryzae

(2013) Larine Kupski et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Effect of fermentation on the nutritive value of maize

(2012) Li Cui et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa

(2011) Andreas M. Hellström et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phytase-active yeasts from grain-based food and beer

(2011) L. Nuobariene et al.   JOURNAL OF APPLIED MICROBIOLOGY

BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST

(2009) PETROS KEFALAS et al.   JOURNAL OF FOOD QUALITY

Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

(2007) Paola I. Angulo-Bejarano et al.   FOOD CHEMISTRY

Extractability of African yam bean (Sphenostylis stenocarpa) protein in acid, salt and alkaline aqueous media

(2007) C.O. Eromosele et al.   FOOD HYDROCOLLOIDS