African Functional Foods and Beverages: A Review-Reference-Cited by-同舟云学术

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African Functional Foods and Beverages: A Review

Published:2022-02-16 Issue: Volume: Page:1-36
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Ashaolu Tolulope J.¹²,Adeyeye Samuel A.O.³^ORCID

Affiliation:

1. Institute of Research and Development, Duy Tan UniversityDa NangVietnam

2. Faculty of Environmental and Chemical Engineering, Duy Tan UniversityDa NangVietnam

3. Department of Food Technology, Hindustan Institute of Technology and Science, Hindustan University, Padur, Chennai, India

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2034697

Reference186 articles.

1. A Review on Potential of Some Nigerian Local Food as Source of Functional Food and Their Health Promoting Benefits

2. Microbiological quality of locally fermented milk (nono) and fermented milk-cereal mixture (fura da nono) drink in Bauchi, a Nigerian city

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

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

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. In vitro Bioaccesibility of Phenolic Compounds from the Halophytes Suaeda Edulis and Suaeda Esteroa: Opportunity for the Development of Novel Foods;Current Research in Nutrition and Food Science Journal;2024-08-30

2. Natural Functional Beverages as an Approach to Manage Diabetes;International Journal of Molecular Sciences;2023-11-30

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