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| Search: su=Fermentation | ||||||||
| Found: 50 | Record 1-50 | |||||||
 | Lyumugabe, F.; De Souza, C.; Ameyapoh, B.Y. (2007) |
| Contribution à la Transformation des fruits par la biotechnologie: étude de la sélection des souches de levures performantes impliquées dans la fermentation de jus d'orange | |
| Etudes rwandaises. Volume 14. août. p. 67-77. |
| Anim-Kwapong, E.; Appiah, M.R.; Osei-Bonsu, K. (2006) |
| Cocoa fermentation: the role of covering and aeration on bean quality | |
| Journal of the Ghana Science Association. Volume 8 #1. p. 97-104. |
| Aneani, F.; Asamoah, M. (2004) |
| Socio-economic survey on cocoa fermentation in Ghana | |
| Journal of the Ghana Science Association. Volume 6 #2. p. 90-97. |
| Muyanja, C.M.B.K.; Langsrud, T.; Narvhus, J.A. (2004) |
| The use of starter cultures in the fermentation of bushera: a Ugandan traditional fermented sorghum beverage | |
| Uganda Journal of Agricultural Sciences. Volume 9 #1, pt. 2. September. p. 606-616. |
| Muyanja, C.M.B.K.; Narvhus, J.A.; Brovold, M.J.; Langsrud, T. (2004) |
| Chemical changes during spontaneous and lactic acid bacteria starter culture fermentation of bushera | |
| MUARIK Bulletin. Volume 7. p. 72-81. |
| Nguz, K.; Kasase, C.; Phiri, C.; Shindano, J.; Hikeezi, D.M. (2004) |
| Isolation and inhibitory effects of lactic acid bacteria from selected traditional fermented beverages from rural Zambia on some food pathogens | |
| Journal of Science and Technology (Lusaka, Zambia). #special ed.. June. p. 9-16. |
| Tarus, P.K.; Chhabra, S.C.; Lang'at-Thoruwa, C.; Wanyonyi, A.W. (2004) |
 | Fermentation and antimicrobial activities of extracts from different species of fungus belonging to genus, trichoderma |
| African Journal of Health Sciences. Volume 11 #1-2. January-June. p. 33-42. |
| Byaruhanga, Y.B.; Ndifuna, M. (2002) |
| Effect of selected preservation methods on the shelf life and sensory quality of 'Obushera' | |
| MUARIK Bulletin. Volume 5. p. 92-100. |
| Simango, C. (2002) |
| Lactic acid fermentation of sour porridge and mahewu, a non-alcoholic fermented cereal beverage |
| Journal of Applied Science in Southern Africa. Volume 8 #2. p. 89-98. |
| Kato, H.; Bareeba, F.B.; Sabiiti, E.N.; Ebong, C. (2001) |
| Fermentation characteristics and nutrient composition of ensiled Calliandra calorthyrsus, Gliricidia sepium and Leucaena leucocephala browses and maize fodder | |
| MUARIK Bulletin. Volume 4. p. 11-17. |
| Aderiye, B.I.; Ogunleye, I.O.; Ayeni, A.O. (2000) |
| Biochemical changes of cashew pomace during submerged fermentation |
| Discovery and Innovation. Volume 12 #1-2. June. p. 88-91. |
| Dziedzoave, N.T.; Ellis, W.O.; Oduro, I.; Oldham, J.H. (2000) |
| Quality assessment of fermented cassava dough (agbelima) on Ghanaian markets | |
| Journal of Applied Science & Technology. Volume 5 #1-2. December. p. 142-147. |
| Nsibande, R.T.; Dlamini, A.M. (2000) |
| The compositional and fermentation quality of Swaziland emasi |
| UNISWA Research Journal of Agriculture, Science and Technology. Volume 3 #2. April. p. 48-53. |
| Almaz Gonfa; Alemu Fite; Kelbessa Urga; Berhanu A. Gashe (1999) |
| Microbiological aspects of ergo (ititu) fermentation |
| Sinet. Volume 22 #2. December. p. 283-290. |
| Amadioha, A.C. (1999) |
| Effect of cultural conditions on the growth and amylolytic enzyme production by rhisophus oryzae |
| Discovery and Innovation. Volume 11 #1-2. June. p. 69-73. |
| Ketema B.; Tetemke M.; Mogessie A. (1999) |
| Microbiology of the fermentation of 'shamita', a traditional Ethiopian fermented beverage |
| Sinet. Volume 22 #1. June. p. 113-126. |
| Masende, Z.P.; Katima, J.H.Y.; Masanja, E. (1999) |
| Production of fermentable sugars from water hyacinth by high-temperature dilute-acid hydrolysis method | |
| Uhandisi Journal. Volume 23 #1. p. 75-83. |
| Masende, Z.P.; Katima, J.H.Y.; Masanja, E. (1999) |
| Production of fermentable sugars from water hyacinth by low-temperature concentrated-acid hydrolysis method | |
| Uhandisi Journal. Volume 23 #1. p. 65-73. |
| Olympio, N.S.; Dankyira, J.O. (1999) |
| Preliminary studies on extraction techniques and their effects on the quality of tomato (lycopersicon esculentum Mill) seeds |
| Journal of the Ghana Science Association. Volume 1 #3. July. p. 6-10. |
| Owuor, P.O.; Obanda, M.; McLean, G.; Kisinyo, P.O. (1999) |
| Fermentability variations of popular clones from Nandi Hills, Kenya | |
| Tea. Volume 20 #1. July. p. 5-11. |
| Fekadu B.; Narvhus, J.; Abrahamsen, R.K. (1998) |
| Evaluation of new isolates of lactic acid bacteria as a starter for cultured milk production |
| Sinet. Volume 21 #1. June. p. 67-80. |
| Kelbessa U.; Keshava, N. (1998) |
| Effect of fermentation by mixed cultures of lactic acid bacteria on the HCl-extractability of some minerals from tef (eragrostis tef) atmit |
| Sinet. Volume 21 #2. December. p. 183-194. |
| Ketema B.; Tetemke M.; Mogessie A. (1998) |
| The microbial dynamics of 'borde' fermentation, a traditional Ethiopian fermented beverage |
| Sinet. Volume 21 #2. December. p. 195-205. |
| Alemu F.; Kelbessa U.; Senait Z. (1997) |
| Some biochemical properties of siljo: an Ethiopian fermented product from faba bean, safflower and mustard seeds and spices | |
| Ethiopian Journal of Agricultural Sciences. Volume 16 #1-2. June-December. p. 73-84. |
| Ayele, N.; Berhanu A.G.; Tarekegn A. (1997) |
| Bacillus spp. from fermented tef dough and kocho: identity and role in the two Ethiopian fermented foods |
| Sinet. Volume 20 #1. June. p. 101-114. |
| Kelbessa U.; Keshava, N.; Narasimha, H.V. (1997) |
| Effects of natural and mixed culture of lactobacilli fermentation on in vitro iron and zinc bioavailability in tef (eragrostis tef) atmit |
| Bulletin of the Chemical Society of Ethiopia. Volume 11 #2. December. p. 101-109. |
| Kelbessa U.; Narasimha, H.V. (1997) |
| Effect of natural fermentation on the HCl-extractability of minerals from tef (eragrostis tef) |
| Bulletin of the Chemical Society of Ethiopia. Volume 11 #1. June. p. 3-10. |
| Obanda, M.; Owuor, P.O. (1997) |
| Advances in the understanding of the formation on non-volatile quality constituents during black tea fermentation process | |
| Tea. Volume 18 #2. December. p. 194-204. |
| Senait Z.; Kelbessa, U.; Ayele, N. (1997) |
| Co-fermentation of kocho with barley for an improved injera |
| Sinet. Volume 20 #2. December. p. 261-270. |
| Fleischer, J.E.; Kawamoto, Y.; Shimojo, M.; Masuda, Y.; Goto, I. (1996) |
| Fermentation characteristics and changes in nutritive value of guinea grass-leucaena ensiled with or without additive |
| Ghana Journal of Agricultural Science. Volume 29 #2. p. 99-105. |
| Kelbessa U.; Binyam K.; Ayele N. (1996) |
| Changes in selected chemical components of grass pea during tempeh preparation | |
| Sinet. Volume 19 #2. December. p. 195-206. |
| Malaku U.; Parker, M.L. (1996) |
| Microscopic studies of the major macro-components of seeds, dough and injera from tef (eragrostis tef) | |
| Sinet. Volume 19 #1. June. p. 141-148. |
| Anuna, M.I.; Akpapunam, M.A. (1995) |
| Effects of temperature and time on the qualities of pineapple wines obtained from must fermented with raffia-wine and up-wine yeast strains | |
| Discovery and Innovation. Volume 7 #2. June. p. 143-149. |
| Senait Z.; Kelbessa U.; Ayele N. (1995) |
| Microbiology of siljo fermentation | |
| Sinet. Volume 18 #1. June. p. 139-142. |
| Tiisekwa, B.; Huyghebaert, A.; De Mey, L. (1995) |
| Chemical and physical changes during fermentation of home made Tanzanian sorghum beer | |
| UNISWA Journal of Agriculture. Volume 4. p. 150-160. |
| Ayele N.; Berhanu A.G. (1994) |
| Inhibition of spoilage and food-borne pathogens by lactic acid bacteria isolated from fermenting tef (eragrostis tef) dough | |
| Ethiopian Medical Journal. Volume 32 #4. October. p. 223-229. |
| Dieudonné, G. (1993) |
| Perspectives sur quelques applications de la microbiologie dans le domaine de la fabrication des produits alimentaires | |
| Terre malgache. #23. November. p. 101-121. |
| Mpandi-Khosa, E. (1993) |
| Ethanol fermentation by a wild-type fission yeast schizosaccharomyces pombe isolated from Zimbabwe | |
| Zimbabwe Science News. Volume 27 #10-12. October-December. p. 81-85. |
| Mutasa, M.P.; Ayebo, A.D. (1993) |
| Fermentation of mahewu using a maize meal base | |
| Zimbabwe Science News. Volume 27 #10-12. October-December. p. 86-89. |
| Kelbessa U.; Berhanu A.; Alemu, F.; Ayele N. (1992) |
| Changes in acidity and lactic acid production during ititu fermentation | |
| Ethiopian Journal of Agricultural Sciences. Volume 13 #1-2. June. p. 82-87. |
| Mogessie A. (1992) |
| Growth potential and inhibition of Bacillus cereus and Staphylococcus aureus during the souring of Ergo, a traditional Ethiopian fermented milk | |
| Ethiopian Journal of Health Development. Volume 6 #2. December. p. 23-29. |
| Owuor, P.O.; Obanda, M. (1992) |
| Influence of fermentation conditions and duration on the quality of black tea | |
| Tea. Volume 13 #2. December. p. 120-128. |
| Alemu F.; Amhaselassie T.; Kelbessa U.; Elias S. (1991) |
| Methanol, fusel oil, and ethanol contents of some Ethiopian traditional alcoholic beverages | |
| Sinet. Volume 14 #1. June. p. 19-27. |
| Ejiofor, A.O. (1991) |
| Production of Bacillus thuringiensis serotype H-14 as bioinsecticide using a mixture of spent brewer's yeast and waste cassava starch as the fermentation medium | |
| Discovery and Innovation. Volume 3 #2. June. p. 85-88. |
| Samuel S.; Berhanu A.G. (1991) |
| The microbiology of TELLA fermentation | |
| Sinet. Volume 14 #2. December. p. 81-92. |
| Abalaka, J.A.; Opara, C.C. (1990) |
| Isolation and purification of palm-wine yeast for fermentation of molasses | |
| Discovery and Innovation. Volume 2 #4. December. p. 33-38. |
| Anuna, M.I.; Sokari, T.G.; Akpapunam, M.A. (1990) |
| Effect of source of yeast (Saccharomyces spp) on alcohol content and quality of pineapple (Ananas comosus) wine | |
| Discovery and Innovation. Volume 2 #2. June. p. 80-84. |
| Mogessie A. (1989) |
| Proteolytic, lipolytic, and fermentative properties of yeasts isolated from ayib, a traditional Ethiopian cottage cheese | |
| Sinet. Volume 12 #2. December. p. 131-139. |
| Ndikumana, T. (1989) |
| Preparation de Kanyanga et mise en évidence d'une fermentation lactique | |
| Revue de l'Université du Burundi. Série, Sciences exactes. #10. déc.. p. 17-28. |
| Raherimandimby, M.; Goma, G.; Rakotovao, L.H. (1988) |
| Fermentation alcoolique de la melasse de betterave par un systéme de levure floculante | |
| Recherches pour le développement. Série sciences biologiques. #6. p. 185-194. |
| Search: su=Fermentation | ||||||||
| Found: 50 | Record 1-50 | |||||||
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