attieke
Selected indexed studies
- Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation. (Int J Food Microbiol, 2006) [PMID:16213052]
- Antioxidant activity and efficacy of Garcinia kola (bitter kola) oil on pathogenic and alteration microorganisms of attiéké. (Heliyon, 2023) [PMID:37954367]
- Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product. (J Sci Food Agric, 2024) [PMID:37986262]
_Worker-drafted node — pending editorial review._
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- Glycaemic index and load values tested in normoglycemic adults for five staple foodstuffs: pounded yam, pounded cassava-plantain, placali, attieke and maize meal stiff porridge. (2015) pubmed
- Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation. (2006) pubmed
- Antioxidant activity and efficacy of Garcinia kola (bitter kola) oil on pathogenic and alteration microorganisms of attiéké. (2023) pubmed
- Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product. (2024) pubmed
- Evaluation of the Technological Properties of Dried Attieke Ferments. (2025) pubmed
- Identification of hazards and critical control points during attiéké (a fermented cassava product) process in Côte d'Ivoire. (2020) pubmed
- Evaluation of the contamination by bacteria of the Bacillus cereus group and the determination of some physico-chemical parameters of Attiéké garba sold in Daloa (Central West, Côte d'Ivoire). (2022) pubmed
- [Identification of yeasts from commercial attiéké in Abidjan (Côte d'Ivoire): Preliminary study]. (2018) pubmed
- Postprocessing microflora of commercial attieke (a fermented cassava product) produced in the south of Côte d'Ivoire. (2013) pubmed
- Assessment of Mycotoxin Exposure in Côte d'ivoire (Ivory Coast) Through Multi-Biomarker Analysis and Possible Correlation with Food Consumption Patterns. (2014) pubmed