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    Group by: Item Type | Funders | Date | Affiliation | Journal or Publication Title | Country | Subjects | No Grouping
    Jump to: A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University, (Boone) | CSIR-Food Research Institute, (Accra) | Consumer and Food Science Department, University of Pretoria, (Pretoria) | Department of Food Science and Technology, The Technical University if Kenya, (Nairobi) | Department of Food Technology & Nutrition, Makerere University, (Kampala) | Department of Microbial, Cellular and Molecular Biology, Addis Ababa University, (Addis Ababa) | Department of Microbiology, Faculty of Science, University of Lagos, (Lagos) | Département Technologie Alimentaire DTA/IRSAT/CNRST, (Ouagadougou) | Food Innovation and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, (Norwich) | Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, (Norwich) | ICRISAT (Nairobi) | Institute of Biotechnology, Addis Ababa University, (Addis Ababa) | Laboratoire de Sciences des Aliments, Université d’Abomey-Calavi, (Abomey-Calavi)
    Number of items: 13.

    A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University, (Boone)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    CSIR-Food Research Institute, (Accra)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    Consumer and Food Science Department, University of Pretoria, (Pretoria)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    Department of Food Science and Technology, The Technical University if Kenya, (Nairobi)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    Department of Food Technology & Nutrition, Makerere University, (Kampala)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    Department of Microbial, Cellular and Molecular Biology, Addis Ababa University, (Addis Ababa)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    Department of Microbiology, Faculty of Science, University of Lagos, (Lagos)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    Département Technologie Alimentaire DTA/IRSAT/CNRST, (Ouagadougou)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    Food Innovation and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, (Norwich)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, (Norwich)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    ICRISAT (Nairobi)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    Institute of Biotechnology, Addis Ababa University, (Addis Ababa)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

    Laboratoire de Sciences des Aliments, Université d’Abomey-Calavi, (Abomey-Calavi)

    Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322

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