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Items: 1 to 20 of 154

1.

Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa.

Hellström AM, Vázques-Juárez R, Svanberg U, Andlid TA.

Int J Food Microbiol. 2010 Jan 1;136(3):352-8. doi: 10.1016/j.ijfoodmicro.2009.10.011. Epub 2009 Oct 22.

PMID:
19906458
2.

Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa.

Hellström AM, Almgren A, Carlsson NG, Svanberg U, Andlid TA.

Int J Food Microbiol. 2012 Feb 1;153(1-2):73-7. doi: 10.1016/j.ijfoodmicro.2011.10.018. Epub 2011 Nov 4.

PMID:
22112916
3.

Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food.

Mugula JK, Narvhus JA, Sørhaug T.

Int J Food Microbiol. 2003 Jun 25;83(3):307-18.

PMID:
12745235
4.

Proteolytic activities in togwa, a Tanzanian fermented food.

Mugula JK, Sørhaug T, Stepaniak L.

Int J Food Microbiol. 2003 Jul 15;84(1):1-12.

PMID:
12781948
5.

Production of folates by yeasts in Tanzanian fermented togwa.

Hjortmo SB, Hellström AM, Andlid TA.

FEMS Yeast Res. 2008 Aug;8(5):781-7. doi: 10.1111/j.1567-1364.2008.00398.x. Epub 2008 Jun 10.

6.

Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains.

Greppi A, Krych Ł, Costantini A, Rantsiou K, Hounhouigan DJ, Arneborg N, Cocolin L, Jespersen L.

Int J Food Microbiol. 2015 Jul 16;205:81-9. doi: 10.1016/j.ijfoodmicro.2015.04.011. Epub 2015 Apr 9.

PMID:
25910031
7.

Pulque, an alcoholic drink from rural Mexico, contains phytase. Its in vitro effects on corn tortilla.

Tovar LR, Olivos M, Gutierrez ME.

Plant Foods Hum Nutr. 2008 Dec;63(4):189-94. doi: 10.1007/s11130-008-0089-5.

PMID:
18758961
8.

Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food.

Mugula JK, Nnko SA, Narvhus JA, Sørhaug T.

Int J Food Microbiol. 2003 Feb 15;80(3):187-99.

PMID:
12423921
9.

The effect of food processing on phytate hydrolysis and availability of iron and zinc.

Sandberg AS.

Adv Exp Med Biol. 1991;289:499-508. Review.

PMID:
1654732
10.

Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation.

Anastasio M, Pepe O, Cirillo T, Palomba S, Blaiotta G, Villani F.

J Food Sci. 2010 Jan-Feb;75(1):M28-35. doi: 10.1111/j.1750-3841.2009.01402.x.

PMID:
20492182
11.

Transgenic approaches in commonly consumed cereals to improve iron and zinc content and bioavailability.

Holm PB, Kristiansen KN, Pedersen HB.

J Nutr. 2002 Mar;132(3):514S-516S. Review.

12.

Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties.

Afify Ael-M, El-Beltagi HS, El-Salam SM, Omran AA.

PLoS One. 2011;6(10):e25512. doi: 10.1371/journal.pone.0025512. Epub 2011 Oct 7.

13.

Improved extracellular phytase activity in Saccharomyces cerevisiae by modifications in the PHO system.

Veide J, Andlid T.

Int J Food Microbiol. 2006 Apr 15;108(1):60-7. Epub 2006 Feb 14.

PMID:
16476497
14.

The microbiota of Lafun, an African traditional cassava food product.

Wilfrid Padonou S, Nielsen DS, Hounhouigan JD, Thorsen L, Nago MC, Jakobsen M.

Int J Food Microbiol. 2009 Jul 31;133(1-2):22-30. doi: 10.1016/j.ijfoodmicro.2009.04.019. Epub 2009 Apr 24.

PMID:
19493582
16.

Genetic and environmental impact on iron, zinc, and phytate in food sorghum grown in Benin.

Kayodé AP, Linnemann AR, Hounhouigan JD, Nout MJ, van Boekel MA.

J Agric Food Chem. 2006 Jan 11;54(1):256-62.

PMID:
16390208
17.

Yeast ecology in French cider and black olive natural fermentations.

Coton E, Coton M, Levert D, Casaregola S, Sohier D.

Int J Food Microbiol. 2006 Apr 15;108(1):130-5. Epub 2005 Dec 27.

PMID:
16380183
18.

Phytase-mediated mineral solubilization from cereals under in vitro gastric conditions.

Nielsen AV, Meyer AS.

J Sci Food Agric. 2016 Aug;96(11):3755-61. doi: 10.1002/jsfa.7564. Epub 2016 Jan 12.

PMID:
26678688
20.

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