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| 1 | Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods显示文摘 | Miambi E Guyot J P Ampe F | 2003 | Intemational Journal of Food Microbialogy2003，82，： | 1 |
| 2 | Identification,isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods显示文摘 | MIAMBI E GUYOT J P AMPE F | 2003 | International Journal of Food Microbiology2003，82，： | 1 |
| 3 | Identification ,isolation andquantification of representative bacteria from fermented cassavadough using an integrated approach of culture-dependent and culture-independent methods显示文摘 | MIAMBI E GUYOT J AMPE F | 2003 | International Journal of Food Microbiology2003，82，： | 1 |
| 4 | Cluster analysis, richness and biodiversityindexes derived fromdenaturing gradient gel electrophoresisfingerprints of bacterial communities demonstrate that traditionalmaize fermentations are driven by the transformation process显示文摘 | AMPE F MIAMBI E | 2000 | International Journal of Food Microbiology2000，60，1： | 1 |
| 5 | Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process显示文摘 | AMPE F MIAMBI E | 2000 | International Journal of Food Microbiology2000，60，1： | 1 |
| 6 | Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods显示文摘 | MIAMBI E GUYOT J P AMPE F | 2003 | International Journal of Food Microbiology2003，82，2： | 1 |
| 7 | Occurrence of fungi in combs of fungus-growing termites (Isoptera: Termitidae, Macrotermitinae) 显示文摘 | Guedegbe H J Miambi E Pando A | 2009 | Mycol Res2009，113，： | 1 |
| 8 | Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture- dependent and culture-independent methods显示文摘 | Miambi E Guyot J P Ampo F | 2003 | International Journal of Food Microbiology2003，82，： | 1 |
| 9 | Identification, isolation and quantification of representative bacteria from fermented cassave dough using an integrated approach of culture-dependent and culture-independent methods显示文摘 | MIAMBI E GUYOT J P AMPE F | 2003 | International Journal of Food Microbiology2003，82，2： | 1 |
| 10 | Identification,isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods显示文摘 | Miambi E Guyot JP Ampe F | 2003 | International Journal of Food Microbiology2003，82，2： | 1 |
| 11 | Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingers of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process显示文摘 | AMPE F MIAMBI E | 2000 | Inter J Food Mierobiol2000，60，1： | 1 |
| 12 | Molecular diversity and host specificity of termite-associated Xylaria显示文摘 | Guedegbe HJ Miambi E Pando A | 2009 | Mycolo- gia2009，101，5： | 1 |
| 13 | Identifieation, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and cul- ture-independent methods 显示文摘 | MIAMBI E GUYOT J P AMPE F | 2003 | International Journal of Food Mi- crobiology2003，82，： | 1 |
| 14 | Cluster analysis,richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process显示文摘 | AMPE F MIAMBI E | | 0，，1： | 1 |
| 15 | Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process 显示文摘 | Ampe F Miambi E | 2000 | International Journal of Food Microbiology2000，60，1： | 1 |
| 16 | Functional complement of biogenic structures produced by earthwormS, termites and ants in thc nvotropieal savannas显示文摘 | MORA P MIAMBI E JIMENEZ J J | 2005 | Soil Biology & Biochemistry2005，37，： | 1 |
| 17 | Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture- dependent and culture-independent methods 显示文摘 | Miambi E Guyot J Ampe F | 2003 | International Journal of Food Microbiology2003，82，2： | 1 |
| 18 | Identification, isolation and quantification of representative bacteria from fermented cas- sava dough using an integrated approach of culture-dependent and culture-independent methods显示文摘 | Miambi E Guyot J P Ampe F | 2003 | Int J Food Mierobiol2003，82，2： | 1 |
| 19 | Cluster analysis, richness and biodiversity indexes derived fromdenaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process显示文摘 | AMPE F MIAMBI E | 2000 | Inter J Food Microbiol2000，60，1： | 1 |
| 20 | Identification, isolation and quantification of representative bacteria fi'om fermented cassava dough using an integrated approach of culture- dependent and culture- independent methods 显示文摘 | E Miambi Guyot J P Guyot Ampe F | 2003 | Food Microbiol2003，82，2： | 1 |
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