P. Chelule

Food Science · 2010

A researcher in the Science corpus: 2 papers; trusts 2 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 7 citations into it
• Molecular Biology — 5 citations into it

Whom P. Chelule trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. F. Leroy
2. L. De Vuyst

Papers from P. Chelule's perspective

Ordered by how strongly the researchers P. Chelule trusts endorse each paper. Same corpus, a different order for every researcher.

1. Lactic acid bacteria as functional starter cultures for the food fermentation industry
2. Mycotoxin detoxication of animal feed by different adsorbents. (Toxicology Letters)
3. Cereal-based fermented foods and beverages
4. Bacteriocins: evolution, ecology, and application. (Annual Review of Microbiology)
5. Class IIa bacteriocins: biosynthesis, structure and activity. (FEMS Microbiology Reviews)
6. Dysfunction of the intestinal microbiome in inflammatory bowel disease and treatment (Genome Biology)
7. Diversity of Bifidobacteria within the Infant Gut Microbiota (PLoS ONE)
8. The carbohydrate-active enzymes database (CAZy) in 2013
9. The gut microbiota, bacterial metabolites and colorectal cancer (Nature Reviews Microbiology)
10. Responses of Gut Microbiota and Glucose and Lipid Metabolism to Prebiotics in Genetic Obese and Diet-Induced Leptin-Resistant Mice (Diabetes)

Their papers

• Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge. (2010) — 114 citations
• Advantages of traditional lactic acid bacteria fermentation of food in Africa (2010) — 160 citations