Citation Impact
Citing Papers
Citrate and Malate Concentrations in Tomato Fruits: Genetic Control and Maturational Effects1
1972
Microbial Cellulose Utilization: Fundamentals and Biotechnology
2002 Standout
Antiseptics and Disinfectants: Activity, Action, and Resistance
1999 Standout
Nutritional improvement of cereals by fermentation
1989
Genotypic Variation for Flavor and Composition in Fresh Market Tomatoes1
1977
Guideline for disinfection and sterilization in healthcare facilities, 2008
2008 Standout
Peanuts as functional food: a review
2015 Standout
Developments in sorghum food technologies
2001
Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron
2005
Tomato Acidity and the Safety of Home Canned Tomatoes
1977
Studies on the mechanism of killing of Bacillus subtilis spores by hydrogen peroxide
2002
Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis
2009
The properties of Bacillus cereus hemolysin II pores depend on environmental conditions
2006
Analysis of the killing of spores of Bacillus subtilis by a new disinfectant, SteriloxR
2001
Extending the Bacillus cereus group genomics to putative food-borne pathogens of different toxicity
2007
Rewiring of the Fruit Metabolome in Tomato Breeding
2018 Standout
Food legumes in human nutrition: A personal perspective
1992
Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour
2004
Characterisation of a non-haemolytic enterotoxin complex fromBacillus cereusisolated after a foodborne outbreak
1996
Domestication and Breeding of Tomatoes: What have We Gained and What Can We Gain in the Future?
2007 Standout
Application of cereals and cereal components in functional foods: a review
2002
Spores of Bacillus subtilis: their resistance to and killing by radiation, heat and chemicals
2006 Standout
Genome Mapping and Molecular Breeding of Tomato
2007 Standout
Nutritional improvement of cereals by sprouting
1989
Hypothesis: Does ochratoxin A cause testicular cancer?
2002
Legumes and soybeans: overview of their nutritional profiles and health effects
1999 Standout
Appropriate starter culture technologies for small-scale fermentation in developing countries
2002
Evidence for a further enterotoxin complex produced byBacillus cereus
1996
GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves
2005 Standout
Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.)
1997
Implications of antinutritional components in soybean foods
1994
Nutritional quality and health benefits of chickpea (Cicer arietinumL.): a review
2012 Standout
Analysis of the properties of spores of Bacillus subtilis prepared at different temperatures
2002
Antinutritional factors of chickpea and pigeonpea and their removal by processing
1988
Studies on the mechanisms of the sporicidal action of ortho-phthalaldehyde
2002
Plant-based milk alternatives an emerging segment of functional beverages: a review
2016 Standout
Applications of ultrasound in food technology: Processing, preservation and extraction
2010 Standout
Mechanisms of Bacillus subtilis spore resistance to and killing by aqueous ozone
2004
Nutritional evaluation of chickpea and germinated chickpea flours
1988
QTL analysis of horticultural traits differentiating the cultivated tomato from the closely related species Lycopersicon pimpinellifolium
1996
A Review on Pharmacological Activities and Utilization Technologies of Pumpkin
2006 Standout
Functional food. Product development, marketing and consumer acceptance—A review
2008 Standout
Mechanisms of killing of spores of Bacillus subtilis by iodine, glutaraldehyde and nitrous acid
2000
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
2010 Standout
Mechanisms of killing of Bacillus subtilis spores by Decon and OxoneTM, two general decontaminants for biological agents
2004
Rich nutrition from the poorest – Cereal fermentations in Africa and Asia
2009
Malting process optimization for protein digestibility enhancement in finger millet grain
2016
A systematic review of the safety of probiotics
2014
Biopolymer-Based Antimicrobial Packaging: A Review
2004 Standout
Mechanisms of killing of Bacillus subtilis spores by hypochlorite and chlorine dioxide
2003
Mechanisms of killing spores of Bacillus subtilis by acid, alkali and ethanol
2002
From soil to gut:Bacillus cereusand its food poisoning toxins
2008 Standout
The pros, cons, and many unknowns of probiotics
2019 Standout
Diversity of structures and properties among catalases
2004 Standout
Prevention of DNA damage in spores and in vitro by small, acid-soluble proteins from Bacillus species
1993
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
2017 Standout
Some biochemical and nutritional changes during the fermentation of fluted pumpkin (Telferia occidentalis)
1986
Genetic Analysis of Bacillus subtilis spo Mutations Generated by Tn917-Mediated Insertional Mutagenesis
1987
Small, acid-soluble proteins bound to DNA protect Bacillus subtilis spores from being killed by freeze-drying
1994
Inheritance of Soluble Solids in a Large/small-fruited Tomato Cross1
1969
QUALITY COMPARISONS OF ROOM RIPENED AND FIELD RIPENED TOMATO FRUITS
1976
Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties
2014
Chemical composition and nutritive value of husked and naked oats grain
2009 Standout
PlantL-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing
2000 Standout
Microbial carbonate precipitation in construction materials: A review
2009 Standout
Microbiological aspects of processing and storage of edible insects
2012
Amino Acid Profiles after Sprouting, Autoclaving, and Lactic Acid Fermentation of Finger Millet (Eleusine Coracan) and Kidney Beans (Phaseolus Vulgaris L.)
2000
Shifting the genomic gold standard for the prokaryotic species definition
2009 Standout
Calcium Carbonate Precipitation by Bacterial Strains Isolated from a Limestone Cave and from a Loamy Soil
2003
Molecular and Biotechnological Aspects of Microbial Proteases
1998 Standout
Biochemistry and technology of chickpea(Cicer arietinumL.) seeds
1987
Expanding the utilization of sustainable plant products in aquafeeds: a review
2007 Standout
Isolation and characterization of Bacillus megaterium mutants containing decreased levels of spore protease.
1978
Levels of H+ and other monovalent cations in dormant and germinating spores of Bacillus megaterium
1981
Factors affecting sorghum protein digestibility
2003
Heat, hydrogen peroxide, and UV resistance of Bacillus subtilis spores with increased core water content and with or without major DNA-binding proteins
1995
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
2009 Standout
Microbiological Aspects of Ozone Applications in Food: A Review
2001 Standout
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts
2006 Standout
Modification and preservation of environmental signals in speleothems
2005 Standout
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
2009 Standout
Desiccation tolerance of prokaryotes
1994 Standout
Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread
2005
Predicting Thermophilic Spore Population Dynamics for UHT Sterilization Processes
1992
Fungal infections complicating acute leukemia
1966 Standout
Novel food and non-food uses for sorghum and millets
2006 Standout
Transposon mutagenesis by Tn4560 and applications with avermectin-producing Streptomyces avermitilis
1993 StandoutNobel
The katX Gene, Which Codes for the Catalase in Spores of Bacillus subtilis , Is a Forespore-Specific Gene Controlled by ς F , and KatX Is Essential for Hydrogen Peroxide Resistance of the Germinating Spore
1998
Mycotoxins
2003 Standout
Effects of Major Spore-Specific DNA Binding Proteins on Bacillus subtilis Sporulation and Spore Properties
2000
Nutritional composition and safety aspects of edible insects
2013 Standout
PROCESSING and UTILIZATION of COWPEAS IN DEVELOPING COUNTRIES: A REVIEW
1992
Quality and nutritional composition of tomato fruit as influenced by certain biochemical and physiological changes
1974
A Two-Dimensional Protein Gel Electrophoresis Study of the Heat Stress Response of Bacillus subtilis Cells during Sporulation
2000
Utilization of Glucose Oxidase for Extending the Shelf‐Life of Fish
1986
Food applications of chitin and chitosans
1999 Standout
Resistance ofBacillusEndospores to Extreme Terrestrial and Extraterrestrial Environments
2000 Standout
Involvement of Microorganisms in the Formation of Carbonate Speleothems in the Cervo Cave (L'Aquila-Italy)
2004
Millets: a solution to agrarian and nutritional challenges
2018 Standout
Some Effects of Variety on the Composition and Quality of Tomato Fruit
1969
Effects of fermentation on nutrient content and some functional properties of pumpkin seed (Telfaria occidentalis)
2003
A new Bacillus cereus DNA-binding protein, HlyIIR, negatively regulates expression of B. cereus haemolysin II
2004
Integrated Analysis of Metabolite and Transcript Levels Reveals the Metabolic Shifts That Underlie Tomato Fruit Development and Highlight Regulatory Aspects of Metabolic Network Behavior
2006
A review on protein–phenolic interactions and associated changes
2013 Standout
Effects of Stage of Maturity, Storage, and Cultivar on Some Quality Attributes of Tomatoes1
1979
Chitosan as Antimicrobial Agent: Applications and Mode of Action
2003 Standout
Aspergillosis report of two instances in children associated with acute leukemia and review of the pertinent literature
1963
Nutritional quality of important food legumes
2005 Standout
Characterization of Spores of Bacillus subtilis Which Lack Dipicolinic Acid
2000
Killing of spores of Bacillus subtilis by peroxynitrite appears to be caused by membrane damage
2002
Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour–yoghurt mixture
2006
Millet based Nutritious Powder for the Geriatric Population
2024 Standout
Nutritional quality of chickpea (Cicer arietinum L.): current status and future research needs
1985
Comparison of biological effect of the two different enterotoxin complexes isolated from three different strains of Bacillus cerous
1997
A REVIEW Tailing of Survival Curves of Bacterial Spores
1977
Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) diets
2002
The constituents of tomato fruit — the influence of environment, nutrition, and genotype
1981 Standout
Tropical grain legumes as important human foods
1992
EFFECT OF FRUIT PORTION, STAGE OF RIPENESS AND GROWTH HABIT ON CHEMICAL COMPOSITION OF FRESH TOMATOES
1976
Use of starter cultures in fermentation on a household scale
1997
Potential of Insects as Food and Feed in Assuring Food Security
2012 Standout
Single cell protein from bagasse pith by a mixed bacterial culture
1993
Relationship of Dipicolinic Acid Content in Spores of Bacillus cereus T to Ultraviolet and Gamma Radiation Resistance
1970 StandoutNobel
The Destruction of Bacterial Spores
1971
Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable
2004
Finger millet for food and nutritional security
2012
Effect of fermentation on tannin content and in-vitro protein and starch digestibilities of two sorghum cultivars
1995
Study of substances released by ultrasonic treatment from Bacillus stearothermophilus spores
1991
Works of M. L. Fields being referenced
Production of Bacterial and Yeast Biomass in Ground Corn Cob and Ground Corn Stalk Media
1991
Effects of Heat and Fermentation on the Extractability of Minerals from Soybean Meal and Corn Meal Blends
1984
NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM)
1979
GERMINATION OF CORN AND SORGHUM IN THE HOME TO IMPROVE NUTRITIVE VALUE
1978
Effect of Proteolytic Bacteria in the Natural Fermentation of Corn to Increase its Nutritive Value
1981
FERMENTATION AND RELATIVE NUTRITIVE VALUE OF RICE MEAL AND CHIPS
1979
Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation
1983
EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALS
1979
Natural Lactic Acid Fermentation of Corn Meal
1981
Bioavailability of Iron in Fermented Soybeans
1987
Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and Cornmeal
1984
Nutritive Quality of Fermented Sorghum
1981
Toxic effects of fermented and unfermented sorghum meal diets naturally contaminated with mycotoxins
1984
Structure of Spores of Rough and Smooth Variants of Bacillus Stearothermophilus with Special Reference to Their Heat Resistance
1966
Nutritional Improvement of Sorghum by Fermentation
1981
Fruit quality attributes of 250 foreign and domestic tomato accessions
1966
Food Quality as Determined by Metabolic by-Products of Microorganisms
1968
Heat Activation and Heat-induced Dormancy of Bacillus stearothermophilus Spores1
1962
Nutritive Value of Germinated Corn and Corn Fermented After Germination
1981
The sugar-acid ratio of selected tomato varieties
1964
Heat Activation and Heat-induced Dormancy of Bacillus stearothermophilus Spores
1962
MICROBIOLOGICAL AND TOXICOLOGICAL EVALUATION OF FERMENTED COWPEAS (Vigna sinensis) AND CHICKPEAS (Cicer arietinum)
1979
Effect of Irradiation on Growth and Enzyme Activity of Aspergillus oryzae
1961
Growth and Sporulation of Smooth and Rough Variants of Bacillus Stearothermophilus in Pea Extract and on Pea Agar
1966
Sporulation and Heat Resistance of Bacillus stearothermophilus Spores Produced in Chemically Defined Media
1972
A modified reagent for dipicolinic acid analysis
1968
Effect of Carbohydrates in Phosphate Buffer on Germination of Bacillus stearothermophilus Spores1
1963
Fermentation of Corn for Nigerian Agidi
1981
FEASIBILITY OF HOME FERMENTATION TO IMPROVE THE AMINO ACID BALANCE OF CORN MEAL
1978
Preliminary Evaluations of a New Type of Kishk Made From Whey
1982
Fundamentals of Food Microbiology
1979
Effect of Carbohydrates in Phosphate Buffer on Germination of Bacillus stearothermophilus Spores
1963
B‐Vitamin Content of Natural Lactic Acid Fermented Cornmeal
1984
Bioavailability of Zinc in Fermented Soybeans
1988