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Isaac
T. Rampedi & Jana Olivier. (2013) Traditional Beverages Derived from Wild Food Plant Species in the Vhembe District, Limpopo Province in South Africa. Ecology of Food and Nutrition 52:3, pages 203-222.
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Sègla Wilfrid Padonou, Marcel Houngbédji, Mênouwesso Harold Hounhouigan, Flora Josiane Chadare & Djidjoho Joseph Hounhouigan. (2023) B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review. Journal of Food Science 88:8, pages 3155-3188.
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Alphonse Laya, Honoré Wangso, Iva Fernandes, Raphaël Djakba, Joana Oliveira & Eugenia Carvalho. (2023) Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes. Journal of Food Quality 2023, pages 1-26.
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Vivian Obiamaka Offiah & Kolawole O. Falade. (2023) Potentials of Baobab in Food Systems. Applied Food Research, pages 100299.
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Achille E. Assogbadjo, Flora Josiane Chadare, Leonard Manda & Brice Sinsin. (2021) A 20-Year Journey Through an Orphan African Baobab (Adansonia digitata L.) Towards Improved Food and Nutrition Security in Africa. Frontiers in Sustainable Food Systems 5.
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Sejabaledi Rankoana. (2017) Subsistence Food Production Practices: An Approach to Food Security and Good Health. International Journal of Environmental Research and Public Health 14:10, pages 1184.
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Pélagie B. Agbobatinkpo, Line Thorsen, Dennis S. Nielsen, Paulin Azokpota, Noèl Akissoe, Joseph D. Hounhouigan & Mogens Jakobsen. (2013) Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin. International Journal of Food Microbiology 163:2-3, pages 231-238.
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