Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Eke Eke"'
Autor:
Kedia Kedia, Shah-Khan Shah-Khan, Tyberg Tyberg, Gaidhane Gaidhane, Sarkar Sarkar, Shahid Shahid, Zhao Zhao, Thakkar Thakkar, Winkie Winkie, Krafft Krafft, Singh Singh, Zolotarevsky Zolotarevsky, Barber Barber, Greenberg Greenberg, Eke Eke, Lee Lee, Gress Gress, Andalib Andalib, Bills Bills, Carey Carey, Gabr Gabr, Lajin Lajin, Vazquez-Sequeiros Vazquez-Sequeiros, Pleskow Pleskow, Mehta Mehta, Schulman Schulman, Kwon Kwon, Platt Platt, Nasr Nasr, Kahaleh Kahaleh
Publikováno v:
Endoscopy International Open, Vol 11, Iss 05, Pp E529-E537 (2023)
Background and study aims Endoscopic ultrasound-directed transgastric ERCP (EDGE) is a safe and efficacious procedure to treat pancreaticobiliary diseases in Roux-en-Y gastric bypass (RYGB). This multicenter study aimed to determine the long-term out
Externí odkaz:
https://doaj.org/article/0670997a69804eaeb37cdecfcdd2e389
Autor:
Eke Eke Ogbu
Publikováno v:
Young African Leaders Journal of Development. 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f9c56cb8445db475fb32bd3175f9f8e
https://doi.org/10.32727/24.2018.28
https://doi.org/10.32727/24.2018.28
Publikováno v:
Advance Journal of Food Science and Technology. 6:1050-1055
Coffee, one of the most consumed beverages in the world is slightly acidic (pH 5.0-5.1) and contains caffeine which has stimulating effect on human and also found to have negative effect on the brain, kidney, cardiovascular and respiratory systems he
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5db91d61ee82be301c5f0ecbc04858d
https://doi.org/10.19026/ajfst.6.158
https://doi.org/10.19026/ajfst.6.158
Publikováno v:
Advance Journal of Food Science and Technology. 5:1266-1270
Baobab fruit pulp is grossly underutilised and thus this research aims at increasing the utilization of the fruit pulp which contains very high minerals and vitamins. The growing incidences of malnutrition especially in a developing country like Nige
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4786ba00acf9cf76ea98ea1df145e995
https://doi.org/10.19026/ajfst.5.3094
https://doi.org/10.19026/ajfst.5.3094
Publikováno v:
Advance Journal of Food Science and Technology. 5:1271-1274
The bioavailabilty of the Beef Based Dambu-nama (BBDN) were evaluated by the analysis of the amino acids, minerals, vitamins and proximate composition using four processing treatments. Samples of Beef Based Dambu-nama (BBDN) were processed using (4)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b3ef94f1a453c2d4109d387c15e46f0
https://doi.org/10.19026/ajfst.5.3095
https://doi.org/10.19026/ajfst.5.3095