Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants-Reference-Cited by-同舟云学术

Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants

Published:2022-06 Issue: Volume:27 Page:1-12
ISSN:2352-3646
Container-title:NFS Journal
language:en
Short-container-title:NFS Journal

Author:

Banwo Kolawole,Oyeyipo Aduragbemi,Mishra Lokesh,Sarkar Dipayan,Shetty Kalidas

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference53 articles.

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2. Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts;Banwo;Food Biotechnol.,2021

3. Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co-fermentation of sourdough from millet;Banwo;Int. J. Food Sci. Technol.,2021

4. Folate enrichment of Ogi (a fermented cereal gruel) using folate producing starter cultures;Okoroafor;Adv. Microbiol.,2019

5. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains;Yépez;Food Microbiol.,2019

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