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Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera
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Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe
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A review on influencing factors on the minimum inhibitory concentration of essential oils
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- conference
- C3
- open access
The valorization of natural colorants from waste streams and subsequent application on fibers
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Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe
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Traditional fermentation and cooking of finger millet : implications on mineral binders and subsequent bioaccessibility
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Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread
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Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals
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Aronia (Aronia melanocarpa) Polyphenols Modulate the Microbial Community in a Simulator of the Human Intestinal Microbial Ecosystem (SHIME) and Decrease Secretion of Proinflammatory Markers in a Caco-2/endothelial Cell Coculture Model
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Modelling and simulation of anaerobic digestion of various lignocellulosic substrates in batch reactors : influence of lignin content and phenolic compounds