Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Arnold, Onyango"'
Autor:
Linly Banda, Martina Kyallo, Jean-Baka Domelevo Entfellner, Mukani Moyo, Jolien Swanckaert, Robert O.M. Mwanga, Arnold Onyango, Esther Magiri, Dorcus C. Gemenet, Nasser Yao, Roger Pelle, Tawanda Muzhingi
Publikováno v:
Journal of Agriculture and Food Research, Vol 4, Iss , Pp 100121- (2021)
β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (Ipomoea batatas) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylas
Externí odkaz:
https://doaj.org/article/0f0a9ee7d19d471ab5d646fd1c81c7e2
Publikováno v:
East African Journal of Agriculture and Biotechnology. 5:120-127
There is no doubt about the nutritional value and environmental impact of edible insects; they are a good substitute for source of protein. However, incorporating them in the human daily diets requires an intense change in mentality of youth in Kenya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::321f60d4616559dfa7ef07d6988a8328
https://doi.org/10.37284/eajab.5.1.687
https://doi.org/10.37284/eajab.5.1.687
Autor:
Arnold Onyango
Publikováno v:
Heliyon. 8:e12294
Hepatic insulin signaling suppresses gluconeogenesis but promotes de novo lipid synthesis. Paradoxically, hepatic insulin resistance (HIR) enhances both gluconeogenesis and de novo lipid synthesis. Elucidation of the etiology of this paradox, which p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d270fab1b0043167b265f2a0e48c25b
https://doi.org/10.1016/j.heliyon.2022.e12294
https://doi.org/10.1016/j.heliyon.2022.e12294
Autor:
Linly, Banda, Martina, Kyallo, Jean-Baka, Domelevo Entfellner, Mukani, Moyo, Jolien, Swanckaert, Robert O M, Mwanga, Arnold, Onyango, Esther, Magiri, Dorcus C, Gemenet, Nasser, Yao, Roger, Pelle, Tawanda, Muzhingi
Publikováno v:
Journal of Agriculture and Food Research
β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (Ipomoea batatas) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b47a463b712ce7d26a937cad188a23b2
https://pubmed.ncbi.nlm.nih.gov/34085050
https://pubmed.ncbi.nlm.nih.gov/34085050
Publikováno v:
Conservation of Natural and Cultural Heritage in Kenya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fca81a0fe93bd2e8f1424a41eeae62f6
https://doi.org/10.2307/j.ctt1gxxpc6.18
https://doi.org/10.2307/j.ctt1gxxpc6.18
