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Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment.
Compr Rev Food Sci Food Saf. 2018 Mar;17(2):334-351. doi: 10.1111/1541-4337.12329. Epub 2018 Jan 5.
Compr Rev Food Sci Food Saf. 2018.
PMID: 33350081
High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage.
Ezekiel CN, Ayeni KI, Ezeokoli OT, Sulyok M, van Wyk DAB, Oyedele OA, Akinyemi OM, Chibuzor-Onyema IE, Adeleke RA, Nwangburuka CC, Hajšlová J, Elliott CT, Krska R.
Ezekiel CN, et al. Among authors: chibuzor onyema ie.
Front Microbiol. 2019 Jan 9;9:3282. doi: 10.3389/fmicb.2018.03282. eCollection 2018.
Front Microbiol. 2019.
PMID: 30687270
Free PMC article.
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Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage.
Chibuzor-Onyema IE, Ezeokoli OT, Sulyok M, Notununu I, Petchkongkaew A, Elliott CT, Adeleke RA, Krska R, Ezekiel CN.
Chibuzor-Onyema IE, et al.
Food Res Int. 2021 May;143:110241. doi: 10.1016/j.foodres.2021.110241. Epub 2021 Feb 25.
Food Res Int. 2021.
PMID: 33992353
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