Zobrazeno 1 - 10
of 243
pro vyhledávání: '"Ackee"'
Autor:
Omodele Ibraheem, Olubukola Helen Oyeniran, Oluwatobiloba Moses Ogundipe, Eunice Oluwabukunmi Abe, Temitope Adenike Oyedepo, Kehinde Oluseun Sodeinde, Stephen Oluwaseyi Damola, Tosin Benjamin Adeola
Publikováno v:
BMC Complementary Medicine and Therapies, Vol 24, Iss 1, Pp 1-20 (2024)
Abstract Background Green synthesized nanoparticles have recently gained significant medicinal applications and oftentimes outperform their green sources. Selenium is of fundamental importance to human health, stemming from its distinctive physicoche
Externí odkaz:
https://doaj.org/article/4b14cf9a51a940718f1d1e3c75176290
Autor:
ZOIE AIMEY, KAYCION MOWATT, SONAL GUPTE, DANE WARREN, ANDREA GOLDSON-BARNABY, NOVELETTE SADLER-MCKNIGHT, RAYMOND REID
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 95, Iss suppl 1 (2023)
Abstract Blighia sapida, commonly known as the ackee, is a member of the Sapindaceae family. The tree is native to the forests of West Africa and was brought to the Caribbean and later Florida, where it is cultivated as an orchard crop in some areas.
Externí odkaz:
https://doaj.org/article/b752673efced483a8ac947f6fee49353
Akademický článek
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Akademický článek
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Autor:
Moussa NDIAYE, Eric E AGOYI, Achille E ASSAGBADJO, Birane DIENG, Ablaye NGOM, Khandioura NOBA
Publikováno v:
GSC Biological and Pharmaceutical Sciences. 18:073-082
Objective:Blighia sapidais a species whose nutritional potential has been demonstrated by certain authors. Nevertheless, its valuation knows real constraints due to the lack of knowledge of the species by the community. The general objective of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15ccffba36ea781bf462e67e15239a56
https://doi.org/10.30574/gscbps.2022.18.3.0079
https://doi.org/10.30574/gscbps.2022.18.3.0079
Autor:
Ricardo Durán, Oswaldo Morales, Diego F. Tirado, José García-Camargo, Ramiro Torres-Gallo, Diofanor Acevedo
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
International Journal of Food Science
International Journal of Food Science
Wheat is one of the most widely used cereals in the world. However, studies consider wheat flour doughs to be of low nutritional quality, as there is now greater public awareness of celiac disease and gluten intolerance. Therefore, consumers are dema
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac1240743546f63aaf88b4e220f199aa
https://doi.org/10.1155/2021/5526912
https://doi.org/10.1155/2021/5526912
Publikováno v:
Research in Agricultural Engineering. 67:26-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e66a4befeec529067f7b00eadeaa0211
https://doi.org/10.17221/75/2020-rae
https://doi.org/10.17221/75/2020-rae
Autor:
Gordon, André, Jackson, José C.
Publikováno v:
Nutrition & Food Science, 2013, Vol. 43, Issue 2, pp. 142-149.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/00346651311313409
Moisture Influences of Some Physical and Gravimetric Properties of Ackee Apple Seeds (Blighia sapida
Publikováno v:
Turkish Journal of Agricultural Engineering Research. :415-424
This research evaluated and determined some moisture-influenced physical and gravimetric properties of Blighia sapida seeds relevant to machine design at 11.9, 17.0, 22.0, 27.0 and 32.0% moisture levels (wet basis). These properties are vital in hand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88a45419fb2273507b4f3372649ca800
https://doi.org/10.46592/turkager.2020.v01i02.015
https://doi.org/10.46592/turkager.2020.v01i02.015