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The Optimisation of Bitter Gourd-Grape Beverage Fermentation Using a Consolidated Response Surface Methodology (RSM) and Artificial Neural Network (ANN) Approach.
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- Plants (2223-7747), 2023, v. 12, n. 19, p. 3473, doi. 10.3390/plants12193473
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- Article
Development of a maize meal based-drink fermented using kefir grains or yoghurt starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus).
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- Agricultural Engineering International: CIGR Journal, 2023, v. 25, n. 2, p. 212
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- Article
Design and construction of a mechanized charcoal-fueled corn roaster.
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- Agricultural Engineering International: CIGR Journal, 2020, v. 22, n. 4, p. 93
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- Article
Development of a twin screw extruder.
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- Agricultural Engineering International: CIGR Journal, 2017, v. 19, n. 4, p. 181
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- Article
Optimization of fermentation conditions for ting production using response surface methodology.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13381
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- Article
Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety.
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- Journal of Food Process Engineering, 2024, v. 47, n. 5, p. 1, doi. 10.1111/jfpe.14621
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- Article
Internet of Things (IoT) in the food fermentation process: A bibliometric review.
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- Journal of Food Process Engineering, 2023, v. 46, n. 5, p. 1, doi. 10.1111/jfpe.14321
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- Article
Thermal processing of canned dika kernel (ogbono) soup and the neural prediction of its canning parameters.
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- Journal of Food Process Engineering, 2022, v. 45, n. 9, p. 1, doi. 10.1111/jfpe.14122
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- Article
Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation.
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- Molecules, 2021, v. 26, n. 21, p. 6702, doi. 10.3390/molecules26216702
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- Article
Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review.
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- Molecules, 2020, v. 25, n. 4, p. 927, doi. 10.3390/molecules25040927
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- Article
Seasonal and Geographical Impact on the Mycotoxigenicity of Aspergillus and Fusarium Species Isolated from Smallholder Dairy Cattle Feeds and Feedstuffs in Free State and Limpopo Provinces of South Africa.
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- Toxins, 2023, v. 15, n. 2, p. 128, doi. 10.3390/toxins15020128
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- Article
Physical and nutritional properties of black monkey orange fruit and seeds: A preliminary analysis for food processing.
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- PLoS ONE, 2022, v. 17, n. 5, p. 1, doi. 10.1371/journal.pone.0268628
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- Article
Optimization of blanching and frying conditions of deep-fat fried bonga fish ( Ethmalosa fimbriata).
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- Journal of Food Process Engineering, 2017, v. 40, n. 5, p. n/a, doi. 10.1111/jfpe.12551
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- Article
Design, construction, and performance evaluation of a gari roaster.
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- Journal of Food Process Engineering, 2017, v. 40, n. 3, p. n/a, doi. 10.1111/jfpe.12493
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- Article
Antiobesity effect of healthy food crops and functional foods: A systematic review of their mechanisms.
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- Food Science & Nutrition, 2024, v. 12, n. 3, p. 1380, doi. 10.1002/fsn3.3856
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- Article
Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 4234, doi. 10.1111/ijfs.17122
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- Article
GC–MS‐based metabolomics elucidates the impact of cereal‐based microbial starters on the metabolite profile of mahewu prepared from yellow maize.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 4268, doi. 10.1111/ijfs.16667
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- Article
Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 3, p. 1527, doi. 10.1111/ijfs.15512
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- Article
Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 4, p. 1514, doi. 10.1111/ijfs.14794
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- Article
A review on novel non‐thermal food processing techniques for mycotoxin reduction.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 1, p. 13, doi. 10.1111/ijfs.14734
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- Article
Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut.
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- Journal of Food Science & Technology, 2023, v. 60, n. 1, p. 190, doi. 10.1007/s13197-022-05604-z
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- Article
Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer).
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- Processes, 2020, v. 8, n. 11, p. 1451, doi. 10.3390/pr8111451
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- Article
3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits.
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- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-16659-5
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- Article
African Sorghum-Based Fermented Foods: Past, Current and Future Prospects.
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- Nutrients, 2020, v. 12, n. 4, p. 1111, doi. 10.3390/nu12041111
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- Article
Chemotaxonomic profiling of fungal endophytes of Solanum mauritianum (alien weed) using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS).
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- Metabolomics, 2021, v. 17, n. 5, p. 1, doi. 10.1007/s11306-021-01790-7
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- Article
Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula.
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- Fermentation (Basel), 2023, v. 9, n. 1, p. 58, doi. 10.3390/fermentation9010058
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- Article
Nutritional Composition and Health-Promoting Properties of Amasi : A South African Fermented Milk Product.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 493, doi. 10.3390/fermentation8100493
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- Article
Development of a Fermented Bitter Gourd (Momordica charantia)–Grape Beverage Using Optimized Conditions.
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- Fermentation (Basel), 2022, v. 8, n. 9, p. N.PAG, doi. 10.3390/fermentation8090439
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- Article
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability.
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- Fermentation (Basel), 2022, v. 8, n. 6, p. 63, doi. 10.3390/fermentation8020063
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- Article
Influence of Fermentation Conditions (Temperature and Time) on the Physicochemical Properties and Bacteria Microbiota of Amasi.
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- Fermentation (Basel), 2022, v. 8, n. 6, p. 57, doi. 10.3390/fermentation8020057
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- Article
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 63, doi. 10.3390/fermentation8020063
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- Article
Influence of Fermentation Conditions (Temperature and Time) on the Physicochemical Properties and Bacteria Microbiota of Amasi.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 57, doi. 10.3390/fermentation8020057
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- Article
Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer).
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040225
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- Article
Nutritional and Physicochemical Characterization of Strychnos madagascariensis Poir (Black Monkey Orange) Seeds as a Potential Food Source.
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- Foods, 2020, v. 9, n. 8, p. 1060, doi. 10.3390/foods9081060
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- Article
Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-52149-6
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- Article
Application of a generative adversarial network for multi-featured fermentation data synthesis and artificial neural network (ANN) modeling of bitter gourd–grape beverage production.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-38322-3
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- Article
A modeling method for the development of a bioprocess to optimally produce umqombothi (a South African traditional beer).
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- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-00097-w
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- Article
The Mode of Action of Bacillus Species against Fusarium graminearum, Tools for Investigation, and Future Prospects.
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- Toxins, 2019, v. 11, n. 10, p. 606, doi. 10.3390/toxins11100606
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- Article
Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food).
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- Toxins, 2019, v. 11, n. 3, p. 1, doi. 10.3390/toxins11030180
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- Article
Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula.
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- Foods, 2022, v. 11, n. 20, p. 3171, doi. 10.3390/foods11203171
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- Article
Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles.
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- Food Science & Nutrition, 2018, v. 6, n. 8, p. 2210, doi. 10.1002/fsn3.786
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- Article
Fermented Edible Insects for Promoting Food Security in Africa.
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- Insects (2075-4450), 2020, v. 11, n. 5, p. 283, doi. 10.3390/insects11050283
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- Article
Variability in metabolites produced by Talaromyces pinophilus SPJ22 cultured on different substrates.
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- Fungal Biology & Biotechnology, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s40694-022-00145-8
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- Article
Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16683
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- Article