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Publications by Yusuf Byenkya Byaruhanga
Potential Application of Lactic Acid Starters in the Reduction of Aflatoxin Contamination in Fermented Sorghum-Millet Beverages
International Journal of Food Contamination
Mutagenesis
Public Health
Food Science
Environmental
Health
Toxicology
Occupational Health
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Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages
Nihon Chikusan Gakkaiho
Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages
Nihon Chikusan Gakkaiho
Glucose Consumption and Lactic Acid Formation in Millet Sourdough Fermented With Different Strains of Lactic Acid Bacteria
Journal of Microbiology, Biotechnology and Food Sciences
Biotechnology
Molecular Biology
Microbiology
Food Science
Lactic Acid Bacteria From Argentinean Fermented Foods: Isolation and Characterization for Their Potential Use as Vegetable Starters
Food Technology and Biotechnology
Biotechnology
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Isolation and Identification of Lactic Acid and Non-Acid Lactic Bacteria From Dgu of Western Africa Traditional Fermented Millet-Based Food
African Journal of Microbiology Research
Potential of Lactic Acid Fermentation in Reducing Aflatoxin B1 in Tanzania Maize-Based Gruel
African Journal of Food, Agriculture, Nutrition and Development
Development
Agricultural
Food Science
Biological Sciences
Potential Preventive Role of Lactic Acid Bacteria Against Aflatoxin M1immunotoxicity and Genotoxicity in Mice
Journal of Immunotoxicology
Toxicology
Immunology
Reduction of Aflatoxin B1 Residues in Meat and Organs of Broiler Chickens by Lactic Acid Bacteria
Pakistan Veterinary Journal
Veterinary
