An insight into indigenous fermented foods for the tropics-Reference-Cited by-同舟云学术

An insight into indigenous fermented foods for the tropics

Published:2023 Issue: Volume: Page:1-12
ISSN:
Container-title:Indigenous Fermented Foods for the Tropics
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Author:

Adebo Oluwafemi Ayodeji,Chinma Chiemela Enyinnaya,Obadina Adewale Olusegun,Soares Antonio Gomes,Panda Sandeep Kumar,Gan Ren-You

Publisher

Elsevier

Reference23 articles.

1. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products;Adebiyi;Critical Reviews in Food Science and Nutrition,2018

2. African sorghum-based fermented foods: Past, current and future prospects;Adebo;Nutrients,2020

3. Application of gas chromatography–mass spectrometry (GC-MS)-based metabolomics for the study of fermented cereal and legume foods: A review;Adebo;International Journal of Food Science and Technology,2021

4. Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan;Arranz-Otaegui;Proceedings of the National Academy of Sciences,2018

5. Consumption of yogurt, low-fat milk, and other low-fat dairy products is associated with lower risk of metabolic syndrome incidence in an elderly Mediterranean population;Babio;Journal of Nutrition,2015

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