1. Methods of preparation of Swazi traditional fermented foods;Simatende;J. Ethn. Foods,2015
2. Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer;Adekoya;Int. J. Food Microbiol.,2018
3. Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages;Aka;Int. J. Food Microbiol.,2020
4. Determination of volatile compounds during deterioration of African opaque beer using a stir bar sorptive extraction technique and gas chromatography-high resolution mass spectrometry;Ncube;Curr. Res. Food Sci.,2020
5. Characteristics of African traditional beers brewed with sorghum malt : a review;Lyumugabe;Biotechnol. Agron. Soc. Environ.,2012