The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.
African fermented foods
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Citations
Cites
Cabano, F. G., Müller, S., & Gelbrich, K. (2024) · Interfaith Marketing · doi:10.4324/9781003506010-51 · Cited by 1,464
Microbiology of Fermented Foods
(1997) · Springer eBooks · doi:10.1007/978-1-4613-0309-1 · Cited by 954
Cassava: New Potential For A Neglected Crop
Cock, J. H. (1984) · CGSPace A Repository of Agricultural Research Outputs (Consultative Group for International Agricultural Research) · Cited by 412
Fermentation studies on maize during the preparation of a traditional african starch‐cake food
Akinrele, I. A. (1970) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740211205 · Cited by 228
Reddy, N. R., Pierson, M. D., & Salunkhe, D. K. (2018) · CRC Press eBooks · doi:10.1201/9781351074001 · Cited by 206
Industrialization of indigenous fermented foods
(1989) · Research in Microbiology · doi:10.1016/0923-2508(89)90094-6 · Cited by 192
Odunfa, S. A., & Adeyele, S. (1985) · Journal of Cereal Science · doi:10.1016/s0733-5210(85)80027-8 · Cited by 189
Self-citationEVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALS
HAMAD, A. M., & FIELDS, M. L. (1979) · Journal of Food Science · doi:10.1111/j.1365-2621.1979.tb03811.x · Cited by 170
African locust bean (parkia species) and its west african fermented food product, dawadawa
Campbell‐Platt, G. (1980) · Ecology of Food and Nutrition · doi:10.1080/03670244.1980.9990590 · Cited by 163
(1973) · The Lancet · doi:10.1016/s0140-6736(73)93143-7 · Cited by 134
Cited by
Food fermentations: Role of microorganisms in food production and preservation
Caplice, E. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00082-3 · Cited by 1,052
Voidarou, C., Antoniadou, Μ., Rozos, G., Tzora, A., Skoufos, I., Varzakas, T., Lagiou, A., & Bezirtzoglou, E. (2020) · Foods · doi:10.3390/foods10010069 · Cited by 281
Safety Challenges Associated with Traditional Foods of West Africa
Oguntoyinbo, F. A. (2014) · Food Reviews International · doi:10.1080/87559129.2014.940086 · Cited by 66
Metadata
- Authors
- Odunfa, S. A., & Oyewole, O. B.
- Venue
- Microbiology of Fermented Foods
- Publisher
- Springer US
- Published
- 1998
- Pages
- 713-752
- OpenAlex
- W1540706054
- Cited by
- 278
- References
- 37
- FWCI
- 25.67
- Type
- book chapter
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: African fermented foods. https://app.cochat.ai/papers/10.1007/978-1-4613-0309-1_23
- The paper
- Odunfa, S. A., & Oyewole, O. B. (1998). African fermented foods. Microbiology of Fermented Foods. https://doi.org/10.1007/978-1-4613-0309-1_23
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
