Metabolite profile of Bambara groundnut (Vigna subterranea) and dawadawa (an African fermented condiment) investigation using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS)-Reference-Cited by-同舟云学术

Metabolite profile of Bambara groundnut (Vigna subterranea) and dawadawa (an African fermented condiment) investigation using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS)

Published:2021-04 Issue:4 Volume:7 Page:e06666
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Adebiyi Janet Adeyinka^ORCID,Njobeh Patrick Berka,Adebo Oluwafemi Ayodeji,Kayitesi Eugenie

Funder

National Research Foundation

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference51 articles.

1. Assessment of nutritional and phytochemical quality of dawadawa (an African fermented condiment) produced from Bambara groundnut;Adebiyi;Microchem. J.,2019

2. Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea);Adebiyi;Food Contr.,2020

3. Metabolic Profile, Health Promoting Properties and Safety of Dawadawa (A Fermented Condiment) from Bambara Groundnut (Vigna Subterranea);Adebiyi,2020

4. Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC-TOF-MS);Adebo;Food Sci. Nutr.,2018

5. Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics;Adebo;Food Res. Int.,2019

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