Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences"
written by Detto Karamoko, N’Dédé Théodore Deni, Jean-Luc Aboya Moroh, Koffi Maïzan Jean-Paul Bouatenin, Koffi Marcellin Dje,
published by Food and Nutrition Sciences, Vol.7 No.9, 2016

has been cited by the following article(s):

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[16]	Changes in Some Biochemical Parameters and Body Weights of Healthy Albino Rats Following Palm-wine Administration
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[17]	Microbiological and nutritional status of palm wine from Umudike and its Environs
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[18]	Science Process Skills Practised in Palm Wine Tapping
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[20]	Statistical optimization of γ-aminobutyric acid production by response surface methodology and artificial neural network models using Lactobacillus fermentum …
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[26]	Chemical Contaminants Associated with Palm Wine from Nigeria Are Potential Food Safety Hazards
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[27]	Molecular Phylogeny of Yeasts from Palm Wine and Enological Potentials of the Drink
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[8]	Metagenomics and metabolomics of Toddy, an Indian fermented date palm beverage Food Research International, 2023 DOI:10.1016/j.foodres.2023.113205

[9]	Anthology of palm sap: The global status, nutritional composition, health benefits & value added products Trends in Food Science & Technology, 2022 DOI:10.1016/j.tifs.2021.12.002

[10]	Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods Frontiers in Nutrition, 2022 DOI:10.3389/fnut.2022.808630

[11]	ANTIBACTERIAL EFFICACY OF PALM WINE AGAINST COMMON BACTERIAL ISOLATES FROM VARIOUS CLINICAL SAMPLES INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH, 2022 DOI:10.36106/ijsr/0702143

[12]	Study of the Stability during Aging of Mixed Cashew and Papaya Wine Produced with Palm Wine Sediment Food and Nutrition Sciences, 2022 DOI:10.4236/fns.2022.132016

[13]	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods Fermentation, 2020 DOI:10.3390/fermentation6040106

[14]	Nutritional, biochemical and microbiological composition of Borassus aethiopum Mart. sap in Burkina Faso Journal of Food Science and Technology, 2019 DOI:10.1007/s13197-019-04078-w

[15]	Chemical Contaminants Associated with Palm Wine from Nigeria Are Potential Food Safety Hazards Beverages, 2017 DOI:10.3390/beverages3010016

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