Journal of Food Processing & Technology

Worku BB, Woldegiorgis AZ, Gemeda HF. Indigenous processing methods of Cheka: A traditional fermented beverage in Southwestern Ethiopia. Journal of Food Processing & Technology. 2015;7(1):540.

Fentie EG, Emire SA, Demsash HD, Dadi DW, Shin JH. Cereal-and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages. Foods. 2020 Dec;9(12):1781.

Mulaw G, Tesfaye A. Technology and microbiology of traditionally fermented food and beverage products of Ethiopia: a review. African Journal of Microbiology Research. 2017 Jun 7;11(21):825-44.

Worku BB, Woldegiorgis AZ, Gemeda HF. Indigenous processing methods of Cheka: A traditional fermented beverage in Southwestern Ethiopia. Journal of Food Processing & Technology. 2015;7(1):540.

Akbulut M, Çoklar H, Co?kun BA. FARKLI RENKL? ???ELERDE DEPOLANAN DOMATES ÇEK?RDE?? YA?ININ YA? AS?D? KOMPOZ?SYONU ÜZER?NE GÜN I?I?ININ ETK?S?. G?da. 2018 Jan 15;43(1):122-8.

Job EE, Ogbodo EC, Ogbu IS, Analike RA, Onuora IJ, Obi-Ezeani CN, Njoku-Oji NN, Oguaka VN, Amah AK, Onyegbule OA. Saudi Journal of Medical and Pharmaceutical Sciences ISSN 2413-4929 (Print).

Ichipi-Ifukor PC. POTENTIATING ROLE OF PALM OIL AND ITS EXTRACTS IN CADMIUM INDUCED ALTERATION OF AMINO TRANSFERASE. Thai Journal of Pharmaceutical Sciences (TJPS). 2019 Feb 12;43(1).

ANUAR NA. UV-VIS SPECTROSCOPY CHARACTERISTIC OF CRUDE PALM OIL AT 55ºC-120ºC.

Bamerni F. Plant-based (Camelina Sativa) biodiesel manufacturing using the technology of Instant Controlled pressure Drop (DIC): process performance and biofuel quality (Doctoral dissertation, Université de La Rochelle).

Dongho DF, Gouado I, Sameza LM, Mouokeu RS, Demasse AM, Schweigert FJ, Ngono AR. Some factors affecting quality of crude palm oil sold in Douala, Cameroon. Journal of Food Research. 2017;6(1):50-8.

Tinoco NA, Uekane TM, Tsukui A, Aguiar PF, Teixeira CM, Rezende CM. Generation of volatile compounds from carotenoids of Dunaliella bardawil algae by water bath heating and microwave irradiation. Journal of the Brazilian Chemical Society. 2016;27:1452-8.

Chen C, Zhang M, Xu B, Chen J. Improvement of the Quality of Solid Ingredients of Instant Soups: A Review. Food Reviews International. 2021 Jun 9:1-26.

Rizk AE, Riyad YM. Preparation of High Nutritional Quality Soup for the Elderly. Suez Canal University Journal of Food Sciences. 2020 Jan 21;7(1):1-4.

Ketnawa S, Kaur L, Ogawa Y, Singh J. Sweet potato microstructure, starch digestion, and glycemic index. InSweet Potato 2019 Jan 1 (pp. 243-272). Academic Press.

De Pilli T, Lopriore G, Montemitro M, Alessandrino O. Effects of two sweet cherry cultivars (Prunus avium L., cvv.‘Ferrovia’and ‘Lapins’) on the shelf life of an innovative bakery product. Journal of food science and technology. 2019 Jan;56(1):310-20.

Ceccarelli D, Talento C, Favale S, Caboni E, Cecchini F. Phenolic compound profile characterization by Q-TOF LC/MS in 12 Italian ancient sweet cherry cultivars. Plant Biosystems-An International Journal Dealing with all Aspects of Plant Biology. 2018 Nov 2;152(6):1346-53.

Farooqui M, Baloch MN, Asad W, Zaidi M, Zia M, Mushtaq M. THE UTILIZATION OF PHOSPHATE SOLUBILIZING LACTIC ACID BACTERIA IN PLANT GROWTH PROMOTION.

Kim J, Lee H. The Roles of Lactic Acid Bacteria for Control of Fungal Growth and Mycotoxins. Journal of Life Science. 2020;30(12):1128-39.

Ashwini M, Kamble MV, Babar SR, Jahagirdar S, Jagdeesh KS, Mulla JA. Evaluation of antifungal activity of lactic acid bacteria against Aspergillus flavus. Journal of Pure and Applied Microbiology. 2015 Dec 1;9(4):3187-93.

Chabwinja A, Tawonezvi C, Vidmar J, Chingwaru C, Chingwaru W. Enriched cultures of lactic acid bacteria from selected Zimbabwean fermented food and medicinal products with potential as therapy or prophylaxis against yeast infections. Asian Pacific Journal of Tropical Disease. 2017;7(10):615-20.