Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Cyril C. Nwangburuka

Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production

Frontiers in Microbiology

English

Related publications

Effects of Cellulase-Producing Bacteria on Bacterial Community Structure and Diversity During Fermentation of Chinese Liquor Grains

Journal of the Institute of Brewing

English

Mycotoxin Contamination of Maize in China

Comprehensive Reviews in Food Science and Food Safety

English

Natural Toxigenic Fungal and Mycotoxin Occurrence in Maize Hybrids

Biotechnology in Animal Husbandry

English

Bacterial-Degradation of Pesticides Residue in Vegetables During Fermentation

English

Nutritional and Sensory Properties of Co-Fermented Maize, Millet and Sorghum/Soybean Pap-(Ogi)

MOJ Food Processing & Technology

English

Modelling of Mechanical Properties of Five Maize Varieties at Critical Processing Conditions in the Production of Fermented Slurry-Ogi

International Journal of Food Properties

English

Hydrogen Production During Аnaerobic Fermentation of Corn and Sunflower Waste

Research Bulletin of the National Technical University of Ukraine "Kyiv Polytechnic Institute"

English

Linamarase Activity and Detoxification of Cassava (Manihot Esculenta) During Fermentation for Gari Production.

Agricultural and Biological Chemistry

English

Diversity and Succession of Microbiota During Fermentation of Traditional Indian Food Idli

Applied and Environmental Microbiology

Applied Microbiology

English