Search Results - "cyanide"

Preventing occupational ailments and disorders associated with cassava mash dewatering techniques by Kolawole, P., Agbetoye, L.A.S., Ogunlowo, A.S., Samuel, T.M.

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Cyanide concentration of fried cassava chips and its effect on chip taste by Almazan, A.M.

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An automated enzymatic assay for determining the cyanide content of cassava (Manihot esculenta) and cassava products by Rao, P.V., Hahn, S.K.

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Mechanisms of the elimination of cyanogens from cassava during traditional processing by Bokanga, M.

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Validation of KASP markers associated with hydrogen cyanide in fresh cassava roots in Uganda cassava germplasm by Kanaabi, M., Mukasa, S., Nuwamanya, E., Iragaba, P., Baguma, Y., Nanyonjo, A.R., Wagaba, H., Muhumuza, N., Namakula, F.B., Wembabazi, E., Ozimati, A., Kayondo, S.I., Esuma, W., Kawuki, R.S.

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Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties by Maziya-Dixon, B.B., Dixon, A., Adebowale, A.

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Evaluation of microbial, heavy metals and cyanide contents of water sources, effluents and peels from cassava processing locations by Abiona, O., Sanni, Lateef O., Bamgbose, O.O.

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Environmental effects on the tuberous roots cyanogenic potential, sugar content and taste of divergent cassava clones by Githunguri, C., Ekanayake, I.J., Imung, J., Chweya, J.

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Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41 by Hahn, S.K.

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Out scaling of improved cassava processing technology - Uganda lessons by Okidi, J., Ntawuruhunga, Pheneas, Mukama, E., Mutyaba, C., Agona, A., Oliveira, F., Wanda, K.

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Plant tissue analysis as a tool for predicting fertiliser needs for low cyanogenic glucoside levels in cassava roots: an assessment of its possible use by Imakumbili, M.L., Semu, E., Semoka, J.M., Abass, A., Mkamilo, G.

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Low prevalence of ataxic polyneuropathy in a community with high exposure to cyanide from cassava foods by Oluwole, O.S., Onabolu, O.A., Cotgreave, I.A., Rosling, H., Persson, Anna S., Link, H.

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Cyanogenic compounds in cassava and exposure to cyanide by Oluwole, O., Onabolu, A.

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Experimental studies of a hybrid peeling process for cassava roots by Adegoke, A., Oke, M., Oriola, K., Adekoyeni, O., Sanni, L., Adebowale, A.R.

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Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method by Osagie, V.E., Onimawo, I.A., Alamu, Emmanuel Oladeji

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Distribution of cyanogenic potential in the cassava germplasm by Bokanga, M.

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Alternative oxidase respiration in the mycorrhizal fungus Laccaria bicolor by Mikaelsson, Hilda

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Loss of residual cyanogens in a cassava food during storage by Onabolu, A., Oluwole, O., Bokanga, M.

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Probiotic and cyanide degrading potentials of pediococcus pentosaceus and pichia exigua isolated from cassava products effluent by Banwo, K., Ojetunde, J.T., Falade, T.

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Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana by Boakye Peprah, Bright, Parkes, Elizabeth, Harrison, Obed A., van Biljon, Angeline, Steiner-Asiedu, Matilda, Labuschagne, Maryke

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