Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment
Ezekiel, Chibundu N., Ayeni, Kolawole I., Misihairabgwi, Jane M., Somorin, Yinka M., Chibuzor‐Onyema, Ihuoma E., Oyedele, Oluwawapelumi A., Abia, Wilfred A., Sulyok, Michael, Shephard, Gordon S., Krska, Rudolf
Published in Comprehensive reviews in food science and food safety (01.03.2018)
Published in Comprehensive reviews in food science and food safety (01.03.2018)
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Journal Article
High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu , a Traditional Fermented Beverage
Ezekiel, Chibundu N, Ayeni, Kolawole I, Ezeokoli, Obinna T, Sulyok, Michael, van Wyk, Deidre A B, Oyedele, Oluwawapelumi A, Akinyemi, Oluwatosin M, Chibuzor-Onyema, Ihuoma E, Adeleke, Rasheed A, Nwangburuka, Cyril C, Hajšlová, Jana, Elliott, Christopher T, Krska, Rudolf
Published in Frontiers in microbiology (09.01.2019)
Published in Frontiers in microbiology (09.01.2019)
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Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage
Chibuzor-Onyema, Ihuoma E., Ezeokoli, Obinna T., Sulyok, Michael, Notununu, Iviwe, Petchkongkaew, Awanwee, Elliott, Christopher T., Adeleke, Rasheed A., Krska, Rudolf, Ezekiel, Chibundu N.
Published in Food research international (01.05.2021)
Published in Food research international (01.05.2021)
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