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Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship.
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- Food Security, 2021, v. 13, n. 5, p. 1163, doi. 10.1007/s12571-021-01185-5
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- Article
Effect of Physical Damage and Storage of Pineapple Fruits on their Suitability for Juice Production.
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- Journal of Food Quality, 2014, v. 37, n. 4, p. 268, doi. 10.1111/jfq.12094
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- Article
Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 4, p. 2014, doi. 10.1002/jsfa.9427
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- Article
Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 2, p. 439, doi. 10.1002/jsfa.8568
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- Article
Extraction methods and food uses of a natural red colorant from dye sorghum.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 361, doi. 10.1002/jsfa.8479
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- Article
Impact of sorghum processing on phytate, phenolic compounds and in vitro solubility of iron and zinc in thick porridges.
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- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 5, p. 832, doi. 10.1002/jsfa.2782
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- Article
Diversity and food quality properties of farmers' varieties of sorghum from Bénin.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 7, p. 1032, doi. 10.1002/jsfa.2451
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- Article
Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania.
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- PLoS ONE, 2021, v. 16, n. 3, p. 1, doi. 10.1371/journal.pone.0247870
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- Article
Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia.
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- Microorganisms, 2022, v. 10, n. 7, p. N.PAG, doi. 10.3390/microorganisms10071354
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- Article
Characteristics of traditionally processed shea kernels and butter.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 8, p. 1714, doi. 10.1111/ijfs.12142
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- Article
Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 12, p. 2636, doi. 10.1111/j.1365-2621.2012.03146.x
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- Article
Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 14, p. 6027, doi. 10.1002/jsfa.11259
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- Article
Food neophobia among Nigerian consumers: a study on attitudes towards novel turmeric‐fortified drinks.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 8, p. 3246, doi. 10.1002/jsfa.10954
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- Article
Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts.
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- Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030071
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- Article
The Adaptability of Marketing Systems to Interventions in Developing Countries: Evidence from the Pineapple System in Benin.
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- Journal of Public Policy & Marketing, 2014, v. 33, n. 2, p. 159, doi. 10.1509/jppm.13.074
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- Article
A complementary food supplement from local food ingredients to enhance iron intake among children aged 6–59 months in Benin.
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- Food Science & Nutrition, 2021, v. 9, n. 7, p. 3824, doi. 10.1002/fsn3.2358
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- Article
Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2781, doi. 10.1002/fsn3.1133
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- Article
Diversity in Secondary Metabolites Including Mycotoxins from Strains of Aspergillus Section Nigri Isolated from Raw Cashew Nuts from Benin, West Africa.
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- PLoS ONE, 2016, v. 11, n. 10, p. 1, doi. 10.1371/journal.pone.0164310
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- Article
Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 3, p. 1421, doi. 10.1111/ijfs.16887
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- Article
The art of mabisi production: A traditional fermented milk.
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- PLoS ONE, 2019, v. 14, n. 3, p. 1, doi. 10.1371/journal.pone.0213541
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- Article
Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source.
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- PLoS ONE, 2018, v. 13, n. 10, p. 1, doi. 10.1371/journal.pone.0205776
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- Article
Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe.
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- PLoS ONE, 2018, v. 13, n. 10, p. 1, doi. 10.1371/journal.pone.0204817
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- Article
Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice.
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- PLoS ONE, 2018, v. 13, n. 8, p. 1, doi. 10.1371/journal.pone.0202415
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- Article
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception.
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- Foods, 2023, v. 12, n. 4, p. 689, doi. 10.3390/foods12040689
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- Article
Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops.
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- Foods, 2022, v. 11, n. 11, p. 1554, doi. 10.3390/foods11111554
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- Article
Effects of Temperature and Photoperiod on Phenological Development in Three Genotypes of Bambara Groundnut (Vigna subterranea).
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- Annals of Botany, 1994, v. 74, n. 6, p. 675
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- Article
Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant.
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- PLoS ONE, 2018, v. 13, n. 3, p. 1, doi. 10.1371/journal.pone.0194657
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- Article