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Search: su=Fermentation
Found: 50 Record 1-50

Periodical articleLyumugabe, F. and De Souza, C. and 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.

Periodical articleAnim-Kwapong, E. and Appiah, M.R. and 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.

Periodical articleAneani, F. and Asamoah, M. (2004)
Socio-economic survey on cocoa fermentation in Ghana
Journal of the Ghana Science Association. Volume 6 #2. p. 90-97.

Periodical articleMuyanja, C.M.B.K. and Langsrud, T. and 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.

Periodical articleMuyanja, C.M.B.K. and Narvhus, J.A. and Brovold, M.J. and Langsrud, T. (2004)
Chemical changes during spontaneous and lactic acid bacteria starter culture fermentation of bushera
MUARIK Bulletin. Volume 7. p. 72-81.

Periodical articleNguz, K. and Kasase, C. and Phiri, C. and Shindano, J. and 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.

Periodical articleTarus, P.K. and Chhabra, S.C. and Lang'at-Thoruwa, C. and Wanyonyi, A.W. (2004)
See this documentFermentation 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.

Periodical articleByaruhanga, Y.B. and Ndifuna, M. (2002)
Effect of selected preservation methods on the shelf life and sensory quality of 'Obushera'
MUARIK Bulletin. Volume 5. p. 92-100.

Periodical articleSimango, C. (2002)
See this documentLactic 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.

Periodical articleKato, H. and Bareeba, F.B. and Sabiiti, E.N. and 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.

Periodical articleAderiye, B.I. and Ogunleye, I.O. and Ayeni, A.O. (2000)
See this documentBiochemical changes of cashew pomace during submerged fermentation
Discovery and Innovation. Volume 12 #1-2. June. p. 88-91.

Periodical articleDziedzoave, N.T. and Ellis, W.O. and Oduro, I. and 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.

Periodical articleNsibande, R.T. and Dlamini, A.M. (2000)
See this documentThe compositional and fermentation quality of Swaziland emasi
UNISWA Research Journal of Agriculture, Science and Technology. Volume 3 #2. April. p. 48-53.

Periodical articleAlmaz Gonfa and Alemu Fite and Kelbessa Urga and Berhanu A. Gashe (1999)
See this documentMicrobiological aspects of ergo (ititu) fermentation
Sinet. Volume 22 #2. December. p. 283-290.

Periodical articleAmadioha, A.C. (1999)
See this documentEffect of cultural conditions on the growth and amylolytic enzyme production by rhisophus oryzae
Discovery and Innovation. Volume 11 #1-2. June. p. 69-73.

Periodical articleKetema B. and Tetemke M. and Mogessie A. (1999)
See this documentMicrobiology of the fermentation of 'shamita', a traditional Ethiopian fermented beverage
Sinet. Volume 22 #1. June. p. 113-126.

Periodical articleMasende, Z.P. and Katima, J.H.Y. and 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.

Periodical articleMasende, Z.P. and Katima, J.H.Y. and 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.

Periodical articleOlympio, N.S. and Dankyira, J.O. (1999)
See this documentPreliminary 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.

Periodical articleOwuor, P.O. and Obanda, M. and McLean, G. and Kisinyo, P.O. (1999)
Fermentability variations of popular clones from Nandi Hills, Kenya
Tea. Volume 20 #1. July. p. 5-11.

Periodical articleFekadu B. and Narvhus, J. and Abrahamsen, R.K. (1998)
See this documentEvaluation of new isolates of lactic acid bacteria as a starter for cultured milk production
Sinet. Volume 21 #1. June. p. 67-80.

Periodical articleKelbessa U. and Keshava, N. (1998)
See this documentEffect 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.

Periodical articleKetema B. and Tetemke M. and Mogessie A. (1998)
See this documentThe microbial dynamics of 'borde' fermentation, a traditional Ethiopian fermented beverage
Sinet. Volume 21 #2. December. p. 195-205.

Periodical articleAlemu F. and Kelbessa U. and 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.

Periodical articleAyele, N. and Berhanu A.G. and Tarekegn A. (1997)
See this documentBacillus spp. from fermented tef dough and kocho: identity and role in the two Ethiopian fermented foods
Sinet. Volume 20 #1. June. p. 101-114.

Periodical articleKelbessa U. and Keshava, N. and Narasimha, H.V. (1997)
See this documentEffects 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.

Periodical articleKelbessa U. and Narasimha, H.V. (1997)
See this documentEffect 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.

Periodical articleObanda, M. and 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.

Periodical articleSenait Z. and Kelbessa, U. and Ayele, N. (1997)
See this documentCo-fermentation of kocho with barley for an improved injera
Sinet. Volume 20 #2. December. p. 261-270.

Periodical articleFleischer, J.E. and Kawamoto, Y. and Shimojo, M. and Masuda, Y. and Goto, I. (1996)
See this documentFermentation 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.

Periodical articleKelbessa U. and Binyam K. and Ayele N. (1996)
Changes in selected chemical components of grass pea during tempeh preparation
Sinet. Volume 19 #2. December. p. 195-206.

Periodical articleMalaku U. and 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.

Periodical articleAnuna, M.I. and 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.

Periodical articleSenait Z. and Kelbessa U. and Ayele N. (1995)
Microbiology of siljo fermentation
Sinet. Volume 18 #1. June. p. 139-142.

Periodical articleTiisekwa, B. and Huyghebaert, A. and 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.

Periodical articleAyele N. and 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.

Periodical articleDieudonné, 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.

Periodical articleMpandi-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.

Periodical articleMutasa, M.P. and Ayebo, A.D. (1993)
Fermentation of mahewu using a maize meal base
Zimbabwe Science News. Volume 27 #10-12. October-December. p. 86-89.

Periodical articleKelbessa U. and Berhanu A. and Alemu, F. and 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.

Periodical articleMogessie 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.

Periodical articleOwuor, P.O. and Obanda, M. (1992)
Influence of fermentation conditions and duration on the quality of black tea
Tea. Volume 13 #2. December. p. 120-128.

Periodical articleAlemu F. and Amhaselassie T. and Kelbessa U. and Elias S. (1991)
Methanol, fusel oil, and ethanol contents of some Ethiopian traditional alcoholic beverages
Sinet. Volume 14 #1. June. p. 19-27.

Periodical articleEjiofor, 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.

Periodical articleSamuel S. and Berhanu A.G. (1991)
The microbiology of TELLA fermentation
Sinet. Volume 14 #2. December. p. 81-92.

Periodical articleAbalaka, J.A. and 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.

Periodical articleAnuna, M.I. and Sokari, T.G. and 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.

Periodical articleMogessie 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.

Periodical articleNdikumana, 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.

Periodical articleRaherimandimby, M. and Goma, G. and 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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