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Ecology of Food and Nutrition|January 21, 2014
Mutandabota, a food product from Zimbabwe: processing, composition, and socioeconomic aspectsAugustine Mpofu, Anita R Linnemann, M J R Nout, et al.International Journal of Food Microbiology|November 22, 2023
Impact of vitamin B<sub>12</sub> on rhamnose metabolism, stress defense and in-vitro virulence of Listeria monocytogenesZhe Zeng, Lucas M Wijnands, Sjef Boeren, et al.Plos One|October 23, 2019
Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compoundsSydney Phiri, Sijmen E Schoustra, Joost van den Heuvel, et al.BMC Plant Biology|February 7, 2025
Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverageMubonda Kalumbilo, David Chuba, Agripina Banda, et al.Evolutionary Applications|November 25, 2022
Species dynamics in natural bacterial communities over multiple rounds of propagationAnneloes E Groenenboom, Joost van den Heuvel, Bas J Zwaan, et al.Frontiers in Microbiology|April 4, 2022
Physiological Roles of Short-Chain and Long-Chain Menaquinones (Vitamin K2) in <i>Lactococcus cremoris</i>Yue Liu, Nikolaos Charamis, Sjef Boeren, et al.FEMS Microbiology Letters|September 29, 2004
Resistance of Gram-positive bacteria to nisin is not determined by lipid II levelsNaomi E Kramer, Eddy J Smid, Jan Kok, et al.Journal of Dairy Science|March 18, 2014
Development of a locally sustainable functional food based on mutandabota, a traditional food in southern AfricaAugustine Mpofu, Anita R Linnemann, Wilbert Sybesma, et al.International Journal of Food Microbiology|March 30, 2024
The impact of processing technology on microbial community composition and functional properties of Beninese maize ogiA K Carole Sanya, Anita R Linnemann, Yann E Madode, et al.Plos One|March 15, 2019
The art of mabisi production: A traditional fermented milkHimoonga Bernard Moonga, Sijmen E Schoustra, Anita R Linnemann, et al.Pageof 13