Optimization of fermentation conditions to improve the functional and structural characteristics of rapeseed meal with a mutant Bacillus subtilis speciesGarba Betchem, Haile Ma, Mokhtar Dabbour et al.|Industrial Crops and Products|2023Cited by 31
Exploring magnetic field treatment into solid-state fermentation of organic waste for improving structural and physiological properties of keratin peptidesJamila A. Tuly, Chidimma Juliet Igbokwe, Hossain M. Zabed et al.|Food Bioscience|2022Cited by 22
Effect of magnetic field‐assisted fermentation on the <scp><i>in vitro</i></scp> protein digestibility and molecular structure of rapeseed mealGarba Betchem, Haile Ma, Jamila A. Tuly et al.|Journal of the Science of Food and Agriculture|2024Cited by 11
Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentationGarba Betchem, Haile Ma, Jamila A. Tuly et al.|Food Chemistry|2024Cited by 11