Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey.

Fermentation studies on maize during the preparation of a traditional african starch‐cake food

I. A. Akinrele · Journal of the Science of Food and Agriculture · 1970 · 227 citations

Agriculture, Food Science, Microbiology +15

Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas

M.J.R. Nout · International Journal of Food Microbiology · 1991 · 99 citations · Full text

Agriculture, Crop Sciences, Food Science +13

Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC–MS

Mikael Agerlin Petersen, Leif Poll, Lone Melchior Larsen · Food Chemistry · 1998 · 67 citations

Agriculture, Food Science, Food Analysis +13

Characterization of<i>Saccharomyces cerevisiae</i>strains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR and<i>MAL</i>genotyping

Alice E. Hayford, Lene Jespersen · Journal of Applied Microbiology · 1999 · 57 citations

Agriculture, Genetics, Microbiology +17

Use of starter cultures of lactobacilli and yeast in the fermentation of mawO, an African maize product

Joseph D. Hounhouigan, M.J.R. Nout, C.M. Nago et al. · Tropical Science · 1999 · 26 citations

Agriculture, Food Science, Microbiology +14