Search Results - "Abdelgadir, Warda"

Prevalence of foodborne pathogens in food from selected African countries – A meta-analysis by Paudyal, Narayan, Anihouvi, Victor, Hounhouigan, Joseph, Matsheka, Maitshwarelo Ignatius, Sekwati-Monang, Bonno, Amoa-Awua, Wisdom, Atter, Amy, Ackah, Nina Bernice, Mbugua, Samuel, Asagbra, Agnes, Abdelgadir, Warda, Nakavuma, Jesca, Jakobsen, Mogens, Fang, Weihuan

“…Food safety information in the African region is insufficient and fragmented due to lack of surveillance, documentation and reporting, thereby resulting in…”
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Antimicrobial Susceptibility of Bacillus Strains Isolated from Primary Starters for African Traditional Bread Production and Characterization of the Bacitracin Operon and Bacitracin Biosynthesis by ADIMPONG, David B, SORENSEN, Kim I, THORSEN, Line, STUER-LAURIDSEN, Birgitte, ABDELGADIR, Warda S, NIELSEN, Dennis S, DERKX, Patrick M. F, JESPERSEN, Lene

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5―5.0 by ABBAN, Stephen, BRIMER, Leon, ABDELGADIR, Warda S, JAKOBSEN, Mogens, THORSEN, Line

“…Cyanogenic food crops abound in nature with important crops like cassava forming the staple food for over half a billion people. Detoxification by hydrolysis…”
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Screening for Bacillus subtilis group isolates that degrade cyanogens at pH4.5–5.0 by Abban, Stephen, Brimer, Leon, Abdelgadir, Warda S., Jakobsen, Mogens, Thorsen, Line

“…Cyanogenic food crops abound in nature with important crops like cassava forming the staple food for over half a billion people. Detoxification by hydrolysis…”
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Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack by Thorsen, Line, Abdelgadir, Warda S., Rønsbo, Mie H., Abban, Stephen, Hamad, Siddig H., Nielsen, Dennis S., Jakobsen, Mogens

“…Gergoush is a naturally fermented Sudanese Bread snack produced in three fermentation steps (primary starter, adapted starter and final dough), followed by…”
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Characterisation of the dominant microbiota of Sudanese fermented milk Rob by Abdelgadir, Warda S, Hamad, Siddig H, Møller, Peter L, Jakobsen, Mogens

“…The predominant microorganisms in the Sudanese traditional fermented dairy product Rob from cows’ milk were isolated and identified by using morphological,…”
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The traditional fermented milk products of the Sudan by Abdelgadir, Warda S, Ahmed, Tagelsir K, Dirar, Hamid A

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A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius by Abdelgadir, Warda, Nielsen, Dennis S., Hamad, Siddig, Jakobsen, Mogens

“…Samples of the traditional Sudanese fermented camel's milk product Gariss representing 9 different regions in Sudan were microbiologically characterized using…”
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Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5a5.0 by Abban, Stephen, Brimer, Leon, Abdelgadir, Warda S, Jakobsen, Mogens, Thorsen, Line

“…Cyanogenic food crops abound in nature with important crops like cassava forming the staple food for over half a billion people. Detoxification by hydrolysis…”
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