Zobrazeno 1 - 10
of 165
pro vyhledávání: '"A. Olatidoye"'
Publikováno v:
Food and Environment Safety, Vol 22, Iss 3, Pp 218-227 (2023)
Acha is rich in pentosan; a carbohydrate compound with good water absorption capacity properties that could be utilized in production of pasta products like noodles. This study investigated the effect of chemical modification (oxidation, acetylation,
Externí odkaz:
https://doaj.org/article/97dcb526910047df9cd399cccc387431
Publikováno v:
Journal of Cardiothoracic Surgery, Vol 18, Iss 1, Pp 1-4 (2023)
Abstract Infective endocarditis caused by Mycobacterium abscessus is an uncommon event that, when it does occur, usually requires surgical valve replacement. The pulmonary valve is the least common heart valve involved in infective endocarditis. We p
Externí odkaz:
https://doaj.org/article/7b16f38c32024660bda488e5e75a249f
Autor:
Sunday Sunday SOBOWALE, Olawale Paul OLATIDOYE, Habibat Oluwatoyin ANIMASHAUN, Ayinde Lukman ODUNMBAKU
Publikováno v:
Food and Environment Safety, Vol 20, Iss 4, Pp 360-370 (2021)
Alcoholic drinks produced from cassava, maize and plantain flour using local hydrolyzed enzyme and imported enzymes were evaluated and compared in this study. About 2 kg of each flour substrate was divided into two portions; a portion was hydrolyzed
Externí odkaz:
https://doaj.org/article/a916305f723644f4b15628abbae7bd39
Autor:
Olatidoye, Olajide A.1 (AUTHOR), Samat, Sajjaad H.2 (AUTHOR), Yin, Kanhua1 (AUTHOR) yink22@ecu.edu, Bates, Michael J.1 (AUTHOR)
Publikováno v:
Journal of Cardiothoracic Surgery. 7/7/2023, Vol. 18 Issue 1, p1-4. 4p.
Autor:
SOBOWALE, Sunday1 sobowale.sam@gmail.com, OLATIDOYE, Olawale2 waleolatidoye@gmail.com, EWUOSO, L.3, ANIMASHAUN, Habibat4
Publikováno v:
Food & Environment Safety. 2023, Vol. 22 Issue 3, p218-227. 15p.
Autor:
Akinbode Wasiu Olalekan, Bamire Adebayo Simeon, Adesiyan Adewumi Titus, Olatidoye Muyiwa Sunday, Sofoluwe Nurudeen Afolabi
Publikováno v:
Contemporary Agriculture, Vol 69, Iss 3-4, Pp 102-109 (2020)
The purpose of this study is to examine socioeconomic factors influencing the participation of households in the Community-Based Natural Resource Management (CBNRM) programme and estimate the programme’s impact on the poverty status of rural househ
Externí odkaz:
https://doaj.org/article/e70fc67664dd4faebad226b82d656fbe
Autor:
SUNDAY SAMUEL SOBOWALE, OLUWOLE BENJAMIN OMOTOSO, YUSUF OLAMIDE KEWUYEMI, OLAWALE PAUL OLATIDOYE
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 2, Pp 165-176 (2020)
Nonlinear regression analysis was conducted for thin layer drying characteristics of two onion varieties (white and red) and some quality characteristics were also examined. The experimental data obtained at drying temperatures of 40, 50, and 60 oC a
Externí odkaz:
https://doaj.org/article/5e68cf38758b4845b9f02a30068a58d2
Autor:
OLAWALE PAUL OLATIDOYE, SAMUEL OLUSEGUN AWONORIN, EMMANUEL SUNDAY AKIN AJISEGIRI, TAOFIK AKINYEMI SHITTU
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 11-19 (2020)
Cashew kernels are one of the most concentrated food products due to their fat and protein content and they are used in puddings and bakery products, hence the determination of their protein quality is an important nutritional factor in dietary prote
Externí odkaz:
https://doaj.org/article/cfeed464f71b486d9cfab740d895d630
Publikováno v:
Journal of Applied Sciences and Environmental Management, Vol 25, Iss 7 (2021)
The comparative study of soil bacteria from the rhizosphere was carried out using samples obtained from the soil (rhizospheres) of Anogeissus leiocarpa and Pterocarpus erinaceus using purposive sampling method. The soil samples were collected at a de
Externí odkaz:
https://doaj.org/article/2f93e6582df0400097e0f0deab224fd4
Autor:
OLAWALE PAUL OLATIDOYE, TAOFIK AKINYEMI SHITTU, SAMUEL OLUSEGUN AWONORIN, EMMANUEL SUNDAY AKIN AJISEGIRI
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 1-10 (2019)
The use of inappropriate temperature-time combinations during the roasting of nuts could lead to quality defects, such as burnt taste, short shelf-life, rancidity, and poor flavour. In this study, cashew kernels were roasted in a forced airflow-dryin
Externí odkaz:
https://doaj.org/article/23f9627c8219436bb87daad73eff566a