Fermentation of African nightshade leaves with lactic acid bacterial starter cultures-Reference-Cited by-同舟云学术

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Fermentation of African nightshade leaves with lactic acid bacterial starter cultures

Published:2021-03 Issue: Volume:342 Page:109056
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Stoll Dominic A.,Wafula Eliud N.,Mathara Julius M.,Trierweiler Bernhard,Kulling Sabine E.,Huch Melanie

Funder

Bundesministerium für Bildung und Forschung

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference53 articles.

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2. From lesser-known to super vegetables: the growing profile of African traditional leafy vegetables in promoting food security and wellness;Aworh;J. Sci. Food Agric.,2018

3. The role of food and nutrition system approaches in tackling hidden hunger;Burchi;Int. J. Environ. Res. Public Health,2011

4. Investigation into the potential of bacteriocinogenic Lactobacillus plantarum BFE 5092 for biopreservation of raw Turkey meat;Cho;Probiotics Antimicro.,2010

5. Genetic analysis of the plantaricin EFI locus of Lactobacillus plantarum PCS20 reveals an unusual plantaricin E gene sequence as a result of mutation;Cho;Int. J. Food Microbiol.,2010

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1. Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status;International Journal of Food Science & Technology;2024-05-27

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3. Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West Ethiopia;Heliyon;2024-02

4. Food Fermentation Technology: Examples of application in Malaysian Foods;Food and Humanity;2023-12

5. Nutritional and Functional Value of African Leafy Vegetables: Advantages and Limitations;Plant-Based Diet [Working Title];2023-11-14

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