Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire

(2020) Theodore N. Djeni et al.   Scientific Reports

Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho, a Traditional Beer of Southern Africa

(2020) Errol D. Cason et al.   Frontiers in Microbiology

Microbial, physicochemical and proximate analysis of selected Ethiopian traditional fermented beverages

(2020) Reda Nemo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An insight into the Ethiopian traditional alcoholic beverage: Tella processing, fermentation kinetics, microbial profiling and nutrient analysis

(2019) Berhe Tekle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Acrylamide occurrence in Keribo : Ethiopian traditional fermented beverage

(2018) Kumela Dibaba et al.   FOOD CONTROL

Nutritional and alcoholic contents of cheka: A traditional fermented beverage in Southwestern Ethiopia

(2018) Belay Binitu Worku et al.   Food Science & Nutrition

A Critical Review on Polyphenols and Health Benefits of Black Soybeans

(2017) et al.   Nutrients

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

(2016) A. Debebe et al.   BULLETIN OF THE CHEMICAL SOCIETY OF ETHIOPIA

Total aflatoxin, fumonisin and deoxynivalenol contamination of busaa in Bomet county, Kenya

(2014) C. Kirui Mary et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

The Artisanal Production of Pulque, a Traditional Beverage of the Mexican Highlands

(2012) Rogelio Valadez-Blanco et al.   Probiotics and Antimicrobial Proteins

Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products

(2008) Dirk W. Lachenmeier et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY