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Year | Number of Results |
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2009 | 2 |
2010 | 1 |
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Page 1
B-vitamins and heat processed fermented starchy and vegetable foods in sub-Saharan Africa: A review.
J Food Sci. 2023 Aug;88(8):3155-3188. doi: 10.1111/1750-3841.16697. Epub 2023 Jul 17.
J Food Sci. 2023.
PMID: 37458298
Review.
Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties.
Bouniol A, Adinsi L, Padonou SW, Hotegni F, Gnanvossou D, Tran T, Dufour D, Hounhouigan DJ, Akissoé N.
Bouniol A, et al. Among authors: padonou sw.
Int J Food Sci Technol. 2021 Mar;56(3):1278-1288. doi: 10.1111/ijfs.14902. Epub 2020 Nov 28.
Int J Food Sci Technol. 2021.
PMID: 33776235
Free PMC article.
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The microbiota of Lafun, an African traditional cassava food product.
Wilfrid Padonou S, Nielsen DS, Hounhouigan JD, Thorsen L, Nago MC, Jakobsen M.
Wilfrid Padonou S, et al.
Int J Food Microbiol. 2009 Jul 31;133(1-2):22-30. doi: 10.1016/j.ijfoodmicro.2009.04.019. Epub 2009 Apr 24.
Int J Food Microbiol. 2009.
PMID: 19493582
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Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella.
Padonou SW, Schillinger U, Nielsen DS, Franz CMAP, Hansen M, Hounhouigan JD, Nago MC, Jakobsen M.
Padonou SW, et al.
Int J Syst Evol Microbiol. 2010 Sep;60(Pt 9):2193-2198. doi: 10.1099/ijs.0.014332-0. Epub 2009 Nov 6.
Int J Syst Evol Microbiol. 2010.
PMID: 19897612
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Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa.
Houngbédji M, Johansen P, Padonou SW, Akissoé N, Arneborg N, Nielsen DS, Hounhouigan DJ, Jespersen L.
Houngbédji M, et al. Among authors: padonou sw.
Food Microbiol. 2018 Dec;76:267-278. doi: 10.1016/j.fm.2018.06.005. Epub 2018 Jun 9.
Food Microbiol. 2018.
PMID: 30166150
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