Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Journals Menu

Follow SCIRP

	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Advances in Microbiology

ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.org/journal/aim
E-mail: aim@scirp.org

Google-based Impact Factor: 1.35
Citations

Journals Menu

"Folate Enrichment of Ogi (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures"
written by Ike Okoroafor, Kolawole Banwo, Afolake Atinuke Olanbiwoninu, Sunday Ayodele Odunfa,
published by Advances in Microbiology, Vol.9 No.3, 2019

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii
	Food Biotechnology, 2024

[2]	Sustainable Use of Food-Grade Microorganisms in Traditional Fermented Food Production
	… Biotechnology in Food …, 2023

[3]	B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review
	Journal of Food …, 2023

[4]	Selection, use and the influence of starter cultures in the nutrition and processing improvement of ogi
	Journal of Food Science …, 2023

[5]	Effectiveness of Lactiplantibacillus plantarum in enhancing the folate content of injera made with different cereals
	Food Science & Nutrition, 2023

[6]	Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins.
	Food Bioscience, 2023

[7]	Hypothetical Regulation of Folate Biosynthesis and Strategies for Folate Overproduction in Lactic Acid Bacteria
	Preventive Nutrition and …, 2023

[8]	Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects
	Journal of Applied …, 2022

[9]	Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with …
	NFS Journal, 2022

[10]	Selection, use and the influence of starter cultures in the nutrition and processing improvement of 'ogi'
	2022

[11]	Investigation on the Effectiveness of Lactobacillus plantarum in Enhancing the Folate content of Injera made with Different Cereals
	bioRxiv, 2022

[12]	Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts
	2021

[13]	In silico investigation of antioxidant interaction and effect of probiotic fermentation on antioxidant profiling of pearl millet-based rabadi beverage
	Journal of Applied …, 2021

[14]	Chemical, Antioxidant, Glycaemic Index and Sensory Properties of Breakfast Meals from Sorghum, Soy-Cake and Guava Leaf Extract
	Nigerian Food …, 2020

[15]	Microbial production of metabolites for food and processes
	New and Future …, 2020

[16]	Sourdough technology as a tool for the development of healthier grain-based products: an update
	2020

[17]	Molecular Study of the Phytase Gene in Lactic Acid Bacteria Isolated from Ogi and Kunun-Zaki, African Fermented Cereal Gruel and Beverage
	2020

[18]	Screening of folate-producing lactic acid bacteria and modulatory effects of folate-biofortified yogurt on gut dysbacteriosis of folate-deficient rats
	2020

[1]	Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii Food Biotechnology, 2024 DOI:10.1080/08905436.2024.2345775

[2]	The role of indigenous and traditional foods in achieving food security in Africa: A bibliometric snapshot and farm-to-fork perspective CABI Reviews, 2024 DOI:10.1079/cabireviews.2024.0022

[3]	African cereal-based fermented foods: Microbiota, functional microorganisms, starter cultures and nutritional properties Food Bioscience, 2024 DOI:10.1016/j.fbio.2024.105212

[4]	Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins Food Bioscience, 2023 DOI:10.1016/j.fbio.2023.102996

[5]	Hypothetical Regulation of Folate Biosynthesis and Strategies for Folate Overproduction in Lactic Acid Bacteria Preventive Nutrition and Food Science, 2023 DOI:10.3746/pnf.2023.28.4.386

[6]	Effectiveness of Lactiplantibacillus plantarum in enhancing the folate content of injera made with different cereals Food Science & Nutrition, 2023 DOI:10.1002/fsn3.3560

[7]	Effectiveness of Lactiplantibacillus plantarum in enhancing the folate content of injera made with different cereals Food Science & Nutrition, 2023 DOI:10.1002/fsn3.3560

[8]	Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects Journal of Applied Microbiology, 2022 DOI:10.1111/jam.15510

[9]	Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants NFS Journal, 2022 DOI:10.1016/j.nfs.2022.03.001

[10]	Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects Journal of Applied Microbiology, 2022 DOI:10.1111/jam.15510

[11]	Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts Food Biotechnology, 2021 DOI:10.1080/08905436.2021.1940197

[12]	Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update Agronomy, 2020 DOI:10.3390/agronomy10121962

[13]	Screening of folate-producing lactic acid bacteria and modulatory effects of folate-biofortified yogurt on gut dysbacteriosis of folate-deficient rats Food & Function, 2020 DOI:10.1039/D0FO00480D

[14]	New and Future Developments in Microbial Biotechnology and Bioengineering 2020 DOI:10.1016/B978-0-444-64301-8.00005-6

[15]	Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update Agronomy, 2020 DOI:10.3390/agronomy10121962

Follow SCIRP

	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Advances in Microbiology

Advances in Microbiology

Journals Menu

Home

About SCIRP

Service

Policies