has been cited by the following article(s):
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[1]
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Investigation and characterization of changes in potato peels by thermochemical acidic pre-treatment for extraction of various compounds
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Scientific Reports,
2024 |
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[2]
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Production and Quality Evaluation of Spiced Dark Chocolate Bars
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International Journal of Research in …,
2024 |
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[3]
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The chemical, rheological, and sensorial characteristics of Arabic bread prepared from wheat-orange sweet potatoes flour or peel
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Beltagi, KMA Ramadan, AR Ahmed… - Foods,
2023 |
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[4]
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Nutrient Content and In-vitro Digestibility of Potato Waste Fermented with Saccharomyces cerevisiae.
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… Journal of Animal …,
2023 |
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[5]
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Efecto de niveles diferentes de tocosh de papa (Solanum tuberosum L.) en la dieta sobre el rendimiento productivo en pollos de engorde
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LLamkasun: Revista de …,
2021 |
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[6]
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Proximate Analysis and Production of Bio-ethanol from Sweet Potato (Ipomoea batatas) White Cultivars obtained from Samaru Zaria
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Bayero Journal of Pure and …,
2021 |
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[7]
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Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour
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Food Science & Nutrition,
2021 |
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[8]
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Processing of yam paste (Amala): A product of fermented yam (Dioscorea rotundata) flour
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International Annals of Science,
2020 |
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[9]
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Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing
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Food chemistry,
2019 |
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[10]
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Comparison of proximate, mineral and phytochemical composition of enset (Ensete ventricosum (Welw.) Cheesman) landraces used for a different purpose
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2019 |
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[11]
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Assessing the Potential of Organic Wastes as Soil Amendments to Increase Water Retention
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2019 |
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[12]
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Physiological potential of lettuce seeds crespa
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African Journal of …,
2019 |
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[13]
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Nutrient Content and In-vitro Digestibility of Potato Waste Fermented with Saccharomyces cerevisiae Muhammad, SA, Hazwani Izzati, H., Suyub, IB, Nobilly, F. & …
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[1]
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Investigation and characterization of changes in potato peels by thermochemical acidic pre-treatment for extraction of various compounds
Scientific Reports,
2024
DOI:10.1038/s41598-024-63364-6
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[2]
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Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications
Comprehensive Reviews in Food Science and Food Safety,
2024
DOI:10.1111/1541-4337.13400
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[3]
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The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel
Foods,
2023
DOI:10.3390/foods12081658
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[4]
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Efecto de niveles diferentes de tocosh de papa (Solanum tuberosum L.) en la dieta sobre el rendimiento productivo en pollos de engorde
Llamkasun,
2021
DOI:10.47797/llamkasun.v2i4.71
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[5]
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Processing of Yam Paste (Amala): A Product of Fermented Yam (Dioscorea rotundata) Flour
International Annals of Science,
2019
DOI:10.21467/ias.8.1.87-95
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[6]
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Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing
Food Chemistry,
2019
DOI:10.1016/j.foodchem.2019.03.100
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