Keyword

gari

Description: A granular, fermented and roasted cassava food widely consumed in West Africa, studied in food processing, nutrition, and agricultural research.

Primary topic: Cassava research and cyanide (40%)

Related topic: Cassava research and cyanide (40%)

OpenAlex ID: keywords/gari

Use of a green channel in remote sensing of global vegetation from EOS-MODIS

1996 · Anatoly A. Gitelson, Yoram J. Kaufman, et al. · Remote Sensing of Environment · 3,261

Processing of cassava roots to remove cyanogens

2004 · A.Paula Cardoso, Estevao Mirione, et al. · Journal of Food Composition and Analysis · 348

African fermented foods

1998 · S. A. Odunfa, O. B. Oyewole · Springer eBooks · 278

Processing Techniques to Reduce Toxicity and Antinutrients of Cassava for Use as a Staple Food

2008 · Julie A. Montagnac, Christopher R. Davis, et al. · Comprehensive Reviews in Food Science and Food Safety · 248

Large Scale Screening for Novel Rab Effectors Reveals Unexpected Broad Rab Binding Specificity

2008 · Mitsunori Fukuda, Eiko Kanno, et al. · Molecular & Cellular Proteomics · 243

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Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

2005 · Melanie Kostinek, Ingrid Specht, et al. · Systematic and Applied Microbiology · 199

Cyanide detoxification in cassava for food and feed uses

1995 · G. Padmaja, Keith H. Steinkraus · Critical Reviews in Food Science and Nutrition · 190

Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato

2013 · Fabiana F. De Moura, Alexander Miloff, et al. · Critical Reviews in Food Science and Nutrition · 164

Utilization of Cassava for Food

2010 · Kolawole O. Falade, John O. Akingbala · Food Reviews International · 157

Biochemical changes in cassava products (flour & gari) subjected to Saccharomyces cerevisae solid media fermentation

2003 · G Oboh · Food Chemistry · 156

Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures

2007 · M. Kostinek, I. Specht, et al. · International Journal of Food Microbiology · 149

Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44

2017 · A.T. Adesulu-Dahunsi, A.I. Sanni, et al. · LWT · 146

GARI: a problem solver that plans how to machine mechanical parts

1981 · Yannick Descotte, Jean‐Claude Latombe · International Joint Conference on Artificial Intelligence · 146

Nigerian indigenous fermented foods: their traditional process operation, inherent problems, improvements and current status

1996 · Chinyere I. Iwuoha, Onyekwere S. Eke · Food Research International · 126

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

2009 · Ramesh C. Ray, Paramasivan S. Sivakumar · International Journal of Food Science & Technology · 118

Retention of carotenoids in cassava roots submitted to different processing methods

2006 · AL Chávez, T Sánchez, et al. · Journal of the Science of Food and Agriculture · 109

Detoxification of cassava during gari preparation

1990 · A. T. VASCONCELOS, D. R. TWIDDY, et al. · International Journal of Food Science & Technology · 109

A Two-Stage Fermentation of Cassava

1959 · PATRICK COLLARD, SIMON LEVI · Nature · 105

Thermodynamics of Moisture Sorption in Winged Bean Seed and Gari

1999 · O.O. FASINA, O.O. AJIBOLA, et al. · Journal of Food Process Engineering · 102

Quality of gari from selected processing zones in Ghana

2000 · I Oduro, W.O Ellis, et al. · Food Control · 87

Impact of Style of Processing on Retention and Bioaccessibility of β-Carotene in Cassava (Manihot esculanta, Crantz)

2009 · Sagar K. Thakkar, Tianyao Huo, et al. · Journal of Agricultural and Food Chemistry · 85

Nutrient and Anti-nutrient Contents of Aspergillus niger -Fermented Cassava Products (Flour and Gari)

2002 · G. Oboh, A.A. Akindahunsi, et al. · Journal of Food Composition and Analysis · 85

Simple wetting method to reduce cyanogen content of cassava flour

2005 · J. Howard Bradbury · Journal of Food Composition and Analysis · 84

FERMENTATION OF CASAVA (Manihot esculenta Crantz)

1979 · P.R. NGABA, J.S. LEE · Journal of Food Science · 81

Fatal Cyanide Poisoning from Cassava-Based Meal

1992 · Alade Akintonwa, O.L. Tunwashe · Human & Experimental Toxicology · 71

Works count: 967

Citation count: 12,480