Martinus J R Nout - JoVE Visualize

Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Filters

Martinus J R Nout

Showing results (1-10 of 10) with videos related to

Pageof 1

Sort By:

Journal of Food Science and Technology|June 13, 2018

Preparation of antinutrients-reduced dhokla using response surface process optimisationAnand Sharma, Sarita Kumari, Martinus J R Nout, et al.

International Journal of Food Microbiology|September 14, 2013

Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruitsLoveness K Nyanga, Martinus J R Nout, Eddy J Smid, et al.

World Journal of Microbiology & Biotechnology|July 19, 2012

Yeasts preservation: alternatives for lyophilisationLoveness K Nyanga, Martinus J R Nout, Eddy J Smid, et al.

International Journal of Food Microbiology|October 2, 2007

Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in ZimbabweLoveness K Nyanga, Martinus J R Nout, Tendekayi H Gadaga, et al.

Journal of Agricultural and Food Chemistry|June 8, 2006

Evaluation of the simultaneous effects of processing parameters on the iron and zinc solubility of infant sorghum porridge by response surface methodologyA P Polycarpe Kayodé, Martinus J R Nout, Evert J Bakker, et al.

Food Chemistry|December 26, 2012

Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in ZimbabweLoveness K Nyanga, Tendekayi H Gadaga, Martinus J R Nout, et al.

Journal of Agricultural and Food Chemistry|January 5, 2006

Genetic and environmental impact on iron, zinc, and phytate in food sorghum grown in BeninA P Polycarpe Kayodé, Anita R Linnemann, Joseph D Hounhouigan, et al.

International Journal of Food Microbiology|October 23, 2015

Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yobaAugustine Mpofu, Anita R Linnemann, Martinus J R Nout, et al.

Ecology of Food and Nutrition|February 26, 2014

Consumption habits and innovation potential of mung bean foods in Hisar District of Haryana State, IndiaPradeep K Dahiya, Anita R Linnemann, Martinus J R Nout, et al.

Plos One|October 22, 2016

Diversity in Secondary Metabolites Including Mycotoxins from Strains of Aspergillus Section Nigri Isolated from Raw Cashew Nuts from Benin, West AfricaYendouban Lamboni, Kristian F Nielsen, Anita R Linnemann, et al.

Pageof 1

Search research articles

Showing results (1-10 of 10) with videos related to

Sort By:

Pageof 1

Journal of Food Science and Technology|June 13, 2018

Preparation of antinutrients-reduced dhokla using response surface process optimisationAnand Sharma, Sarita Kumari, Martinus J R Nout, et al.

International Journal of Food Microbiology|September 14, 2013

Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruitsLoveness K Nyanga, Martinus J R Nout, Eddy J Smid, et al.

World Journal of Microbiology & Biotechnology|July 19, 2012

Yeasts preservation: alternatives for lyophilisationLoveness K Nyanga, Martinus J R Nout, Eddy J Smid, et al.

International Journal of Food Microbiology|October 2, 2007

Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in ZimbabweLoveness K Nyanga, Martinus J R Nout, Tendekayi H Gadaga, et al.

Journal of Agricultural and Food Chemistry|June 8, 2006

Evaluation of the simultaneous effects of processing parameters on the iron and zinc solubility of infant sorghum porridge by response surface methodologyA P Polycarpe Kayodé, Martinus J R Nout, Evert J Bakker, et al.

Food Chemistry|December 26, 2012

Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in ZimbabweLoveness K Nyanga, Tendekayi H Gadaga, Martinus J R Nout, et al.

Journal of Agricultural and Food Chemistry|January 5, 2006

Genetic and environmental impact on iron, zinc, and phytate in food sorghum grown in BeninA P Polycarpe Kayodé, Anita R Linnemann, Joseph D Hounhouigan, et al.

International Journal of Food Microbiology|October 23, 2015

Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yobaAugustine Mpofu, Anita R Linnemann, Martinus J R Nout, et al.

Ecology of Food and Nutrition|February 26, 2014

Consumption habits and innovation potential of mung bean foods in Hisar District of Haryana State, IndiaPradeep K Dahiya, Anita R Linnemann, Martinus J R Nout, et al.

Plos One|October 22, 2016

Diversity in Secondary Metabolites Including Mycotoxins from Strains of Aspergillus Section Nigri Isolated from Raw Cashew Nuts from Benin, West AfricaYendouban Lamboni, Kristian F Nielsen, Anita R Linnemann, et al.

Pageof 1