Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Bosede Mofoluwake"'
Autor:
Irondi, Emmanuel Anyachukwu, Adegoke, Bosede Mofoluwake, Effion, Emy Sofie, Oyewo, Selimat Oluwakemi, Alamu, Emmanuel Oladeji, Boligon, Aline Augusti
Publikováno v:
In Food Science and Human Wellness June 2019 8(2):142-148
Autor:
Emmanuel Anyachukwu Irondi, Bosede Mofoluwake Adegoke, Emy Sofie Effion, Selimat Oluwakemi Oyewo, Emmanuel Oladeji Alamu, Aline Augusti Boligon
Publikováno v:
Food Science and Human Wellness, Vol 8, Iss 2, Pp 142-148 (2019)
Whole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain. Hence, this study investigated enzymes (pancreatic lipase, α-amylase, α-glucosidase, xanthine oxidase and angiotens
Externí odkaz:
https://doaj.org/article/1047f7ade88d4acc8b34f4a70109ffd7
Autor:
Adegoke Adegoke, Bosede Mofoluwake, Adebayo Adebayo, Olukemi Rebecca, Shittu Shittu, Suraj Abdulsalam, Adedeji Adedeji, Temileye Omotayo, Oladapo Oladapo, Omoniyi Olubunmi Salam, Mudashir Adebisi
Publikováno v:
International Journal of Research Publication and Reviews. 4:856-863
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86ae0e221f6dd4cb33fd669b9e9b9a93
https://doi.org/10.55248/gengpi.2023.4.4.33970
https://doi.org/10.55248/gengpi.2023.4.4.33970
Autor:
Aline Augusti Boligon, Emmanuel Oladipipo Ajani, Rafiu Sadiq Ahmad, Ayomide Oluwaseyi Ogunsanmi, Emmanuel Anyachukwu Irondi, Bosede Mofoluwake Adegoke
Publikováno v:
Journal of Food Measurement and Characterization. 13:1489-1496
Research has shown that different processing techniques affect the bioactive components in grain foods and their bioactivities. Hence, this study evaluated effect of roasting temperature (150 and 180 °C; 20 min) on phenolics composition, enzymes (pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d72170924d3e7b21af24d86e3470ecb
https://doi.org/10.1007/s11694-019-00064-0
https://doi.org/10.1007/s11694-019-00064-0
Autor:
Irondi, Emmanuel Anyachukwu, Ogunsanmi, Ayomide Oluwaseyi, Ahmad, Rafiu Sadiq, Ajani, Emmanuel Oladipipo, Adegoke, Bosede Mofoluwake, Boligon, Aline Augusti
Publikováno v:
Journal of Food Measurement & Characterization; Jun2019, Vol. 13 Issue 2, p1489-1496, 8p