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Quantitative Imaging in Medicine and Surgery|June 3, 2022
Cut-off values for low skeletal muscle mass at the level of the third cervical vertebra (C3) in patients with head and neck cancerNajiba Chargi, Sandra I Bril, Ernst J Smid, et al.
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.
Journal of Food Protection|July 18, 2001
Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment, and carvacrolI E Pol, H C Mastwujk, R A Slump, et al.
Quantitative Imaging in Medicine and Surgery|January 7, 2022
Masseter muscle parameters can function as an alternative for skeletal muscle mass assessments on cross-sectional imaging at lumbar or cervical vertebral levelsHugo C van Heusden, Najiba Chargi, Jan Willem Dankbaar, 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.
Plos One|March 15, 2019
The art of mabisi production: A traditional fermented milkHimoonga Bernard Moonga, Sijmen E Schoustra, Anita R Linnemann, et al.
FEMS Microbiology Ecology|July 12, 2019
Microbial communities in a dynamic in vitro model for the human ileum resemble the human ileal microbiotaMaria Stolaki, Mans Minekus, Koen Venema, et al.
Nutrition (Burbank, Los Angeles County, Calif.)|March 15, 2006
A novel dairy product fermented with Propionibacterium freudenreichii improves the riboflavin status of deficient ratsJean Guy LeBlanc, Ger Rutten, Paul Bruinenberg, et al.
Food Research International (Ottawa, Ont.)|June 14, 2023
Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in BeninA K Carole Sanya, Yann E Madode, Sijmen E Schoustra, et al.
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