Zobrazeno 1 - 10
of 22
pro vyhledávání: '"C. C. Ogueke"'
Quorum Sensing Signaling in Bacteria - from Mechanism to Future Prospects: A Terse Literature Review
Autor:
Chigozie E. Ofoedu, Charles Odilichukwu R. Okpala, Ijeoma M. Agunwah, C. C. Ogueke, Małgorzata Korzeniowska
Publikováno v:
Asian Journal of Biological and Life Sciences. 10:05-14
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee6d8951c9f07b80d0747eb249b96a97
https://doi.org/10.5530/ajbls.2021.10.2
https://doi.org/10.5530/ajbls.2021.10.2
Publikováno v:
European Journal of Nutrition & Food Safety. :110-121
Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd15a7bfb06f77d55bf172924180b0a0
https://doi.org/10.9734/ejnfs/2021/v13i230381
https://doi.org/10.9734/ejnfs/2021/v13i230381
Publikováno v:
Asian Food Science Journal. :52-60
This work analyzed the nutritional composition of germinated brown rice (GBR) produced from FARRO 57 rice cultivar and compared it with that of ungerminated brown rice (UBR) and ungerminated parboiled milled/white rice (UWR) from the same cultivar wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d86703d6ee4aa9566c2b096371eac881
https://doi.org/10.9734/afsj/2021/v20i330278
https://doi.org/10.9734/afsj/2021/v20i330278
Publikováno v:
American Journal of Food Science and Technology. 8:233-241
Effect of enzyme hydrolyzed African breadfruit (HABF) and culture type on the physicochemical and nutrient composition of soy yoghurt sweetened with rice syrup was evaluated. The effect of the HABF on the final counts of the cultures; Bifidobacterium
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20a88228cb12f3060056bdc1bc5cbad1
https://doi.org/10.12691/ajfst-8-6-2
https://doi.org/10.12691/ajfst-8-6-2
Publikováno v:
Agriculture and Food Sciences Research. 7:28-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a63396136fae2755600d217cae5e40f
https://doi.org/10.20448/journal.512.2020.71.28.37
https://doi.org/10.20448/journal.512.2020.71.28.37
Autor:
Chigozie E. Ofoedu, Adedoyin O Agunbiade, Charles Odilichukwu R. Okpala, Onyekachi E Ndukauba, Angela A Nwakaudu, Maciej Korus, Ijeoma M. Agunwah, James S. Chacha, Jude O. Iwouno, Victory S Igwe, Nkiru E. Odimegwu, Chukwuka U Ogbonna, Arinze F. Ofoedum, Joncer Naibaho, C. C. Ogueke, Onyinye P. Muobike, Njideka E. Njoku, Ebelechukwu O Ofoedu
Publikováno v:
PeerJ
PeerJ, Vol 9, p e11940 (2021)
PeerJ, Vol 9, p e11940 (2021)
The significant attention gained by food-sourced vitamins has provided insights into numerous current researches; for instance, the potential reversal of epigenetic age using a diet and lifestyle intervention, the balance between food and dietary sup
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1dcf42f435ef1c21f37e9b16f4a861e
http://europepmc.org/articles/PMC8418216
http://europepmc.org/articles/PMC8418216
Autor:
Lucretia I. Barber, Moses Ojukwu, E. N. Bede, C. C. Ogueke, Ehijie Augusta Azeke, Ijeoma M. Agunwah, C. I. Owuamanam
Publikováno v:
African Journal of Biotechnology. 17:1473-1483
The study compared the antimicrobial activities of essential oils (EOs) from Piper guineense (Uziza) and Xylopica aethiopica (Uda) using diffusion and dilution assays, and evaluated their antioxidant properties at different temperatures. Comparison o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad057f7c6a5921dc4b424e57c5ddac31
https://doi.org/10.5897/ajb2018.16634
https://doi.org/10.5897/ajb2018.16634
Autor:
N. N. Ahaotu, C. C. Ogueke, J. C. Ibeabuchi, Alagbaso So, I M Agunwa, D. C. Okafor, Ngozika C. Onuegbu
Publikováno v:
Journal of Food Science and Nutrition.
Effect of controlled temperature on microflora of fermented Bottle Gourd Seeds (BGS) as well as Melon Seeds (MES) was studied. De-hulled seeds were boiled for 6 h and fermented at 28°C, 35°C and 42°C for 96 h. The microbial flora of the fermented
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1677c5685944ab26bc181465e7d111d6
https://doi.org/10.35841/food-science.2.1.8-14
https://doi.org/10.35841/food-science.2.1.8-14
Publikováno v:
Nigerian Food Journal. 33:61-66
Manipulation of fermentation variables during ugba production (fermented African oil bean (Pentaclethra macrophylla) seed), using traditional method was studied with the view to improving the fermentation process, quality of product and prediction of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::466dfa19de23750365d75ccccc62b198
https://doi.org/10.1016/j.nifoj.2015.04.015
https://doi.org/10.1016/j.nifoj.2015.04.015
Publikováno v:
Asian Pacific Journal of Tropical Disease, Vol 4, Iss Sup 2, Pp 957-962 (2014)
Objective To determine the in vitro antimicrobial activities of various solvent extracts of stem bark of Alstonia boonei, a Nigerian traditional medicinal plant against some microorganisms of food and clinical importance. Methods The antimicrobial ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b939683e76cacdf270ed477ad3796f96
https://doi.org/10.1016/s2222-1808(14)60766-0
https://doi.org/10.1016/s2222-1808(14)60766-0