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  1. 1
    Solid-State Fermented Plant Foods as New Protein Sources

    Solid-State Fermented Plant Foods as New Protein Sources von Canoy, Tessa S, Wiedenbein, Emma Schack, Bredie, Wender L.P, Meyer, Anne S, Wösten, Han A.B, Nielsen, Dennis Sandris


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  2. 2
    Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality

    Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality von Akogou, Folachodé UG, Canoy, Tessa S, Kayodé, Adéchola PP, den Besten, Heidy MW, Linnemann, Anita R, Fogliano, Vincenzo


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  3. 3
    Complete and Draft Genome Sequences of 52 Bacillus and Priestia Strains Isolated from West African Fermentations and 26 Reference Strains from a Public Culture Collection

    Complete and Draft Genome Sequences of 52 Bacillus and Priestia Strains Isolated from West African Fermentations and 26 Reference Strains from a Public Culture Collection von Wiedenbein, Emma Schack, Canoy, Tessa Suzanne, Hui, Yan, Parkouda, Charles, Compaoré, Clarisse S, Ametefe, Elmer, Jakobsen, Mogens, Jespersen, Lene, Nielsen, Dennis Sandris


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