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Letters in Applied Microbiology|October 3, 2002
Inhibition of adhesion of enterotoxigenic Escherichia coli K88 by soya bean tempeJ L Kiers, M J R Nout, F M Rombouts, et al.Critical Reviews in Food Science and Nutrition|December 19, 2008
Baobab food products: a review on their composition and nutritional valueF J Chadare, A R Linnemann, J D Hounhouigan, et al.Critical Reviews in Food Science and Nutrition|June 10, 2015
Lupinus mutabilis: Composition, Uses, Toxicology, and DebitteringF E Carvajal-Larenas, A R Linnemann, M J R Nout, et al.Journal of Applied Microbiology|February 5, 2009
Fermented soya bean (tempe) extracts reduce adhesion of enterotoxigenic Escherichia coli to intestinal epithelial cellsP J Roubos-van den Hil, M J R Nout, R R Beumer, et al.Journal of Applied Microbiology|August 13, 2003
Effect of fermented soya beans on diarrhoea and feed efficiency in weaned pigletsJ L Kiers, J C Meijer, M J R Nout, et al.Critical Reviews in Food Science and Nutrition|June 11, 2014
Mung bean: technological and nutritional potentialP K Dahiya, A R Linnemann, M A J S Van Boekel, et al.Ecology of Food and Nutrition|September 6, 2011
Preparation, consumption, and nutritional composition of west African cowpea dishesY E Madodé, P A Houssou, A R Linnemann, et al.Ecology of Food and Nutrition|September 6, 2011
Three traditional fermented baobab foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: preparation, properties, and consumptionF J Chadare, D P Gayet, P Azokpota, et al.Pageof 2