Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Eugénie Kayitesi"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-24 (2024)
Abstract Microorganisms such as Bacillus spp., Propionibacterium spp., Lactobacillus spp., Citrobacter spp., Enterobacter spp., Klebsiella spp, and Aspergillus spp. play vital roles in fermenting macromolecules present in African legumes, resulting i
Externí odkaz:
https://doaj.org/article/c2bdeae650994a2e956ab201b9d583a3
Publikováno v:
Fermentation, Vol 9, Iss 2, p 111 (2023)
Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory characteristics of fermented cer
Externí odkaz:
https://doaj.org/article/6d07c45629944234af4d84e00f174a9b
Autor:
Johnson Oluwaseun Odukoya, Eugénie Kayitesi, Mokgadi Precious Mphahlele, Charlotte Mungho Tata, Inocent Gouado, Monisola Itohan Ikhile, Derek Tantoh Ndinteh
Publikováno v:
Journal of Culinary Science & Technology. :1-22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e43d855b35d3bb987f7e8319f83b0df
https://doi.org/10.1080/15428052.2022.2119913
https://doi.org/10.1080/15428052.2022.2119913
Publikováno v:
Handbook of Phytonutrients in Indigenous Fruits and Vegetables ISBN: 9781789248043
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4449de3f9c03a455a539ffce64614c11
https://doi.org/10.1079/9781789248067.0007
https://doi.org/10.1079/9781789248067.0007
Publikováno v:
Handbook of Phytonutrients in Indigenous Fruits and Vegetables ISBN: 9781789248043
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ce9c0dfc13990538ea3fe772aeb355a
https://doi.org/10.1079/9781789248067.0003
https://doi.org/10.1079/9781789248067.0003
Autor:
Ramy Karam Aziz, Basant Giri, Maria G. GUZMÁN, Huan Jiang, Samir Abbès, Cláudia Pinto Figueiredo, Muntaser E. IBRAHIM, Eugénie Kayitesi, Bolanle Ojokoh, Firdausi Qadri, Vincent P.K. Titanji, George F. Gao, Huanming Yang, Partha Majumder
This is a position letter that represents the stance of the members of the UNESCO-TWAS Advisory Committee on COVID-19, who come from various countries in the Global South. It addresses the disparity in SARS-CoV-2 genomic data between different countr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e5824b0325fd22eb425833a364833f3
https://doi.org/10.31219/osf.io/2dq39
https://doi.org/10.31219/osf.io/2dq39
Publikováno v:
Food Bioscience. 51:102300
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08f122325cc742e37278b6ba570f71a1
https://doi.org/10.1016/j.fbio.2022.102300
https://doi.org/10.1016/j.fbio.2022.102300
Publikováno v:
Journal of the science of food and agriculture. 93(4)
Cowpea is mostly utilised as cooked whole seeds. This is often achieved only after boiling for up to 2 h, resulting in high energy consumption and a long time for food preparation. Micronisation of pre-conditioned cowpeas reduces their cooking time.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::44a00e0967b4bfbf2adbd549edc57de5
https://pubmed.ncbi.nlm.nih.gov/23080034
https://pubmed.ncbi.nlm.nih.gov/23080034
Publikováno v:
Fermentation (Basel); Feb2023, Vol. 9 Issue 2, p111, 19p