Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Ekumah JN"'
Autor:
Rashid A; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Qayum A; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Bacha SAS; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Liang Q; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Liu Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Kang L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Chi Z; Jiangsu Nanxiang Agricultural Development Technology Co., Ltd, Danyang Huangtang City, Zhenjiang, Jiangsu 212327, China., Chi R; Jiangsu Nanxiang Agricultural Development Technology Co., Ltd, Danyang Huangtang City, Zhenjiang, Jiangsu 212327, China., Han X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Ekumah JN; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Virk MSU; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Ren X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China. Electronic address: renxiaofeng@ujs.edu.cn., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
Publikováno v:
Food chemistry [Food Chem] 2024 Nov 01; Vol. 457, pp. 140048. Date of Electronic Publication: 2024 Jun 13.
Autor:
Adade SYS; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; Department of Nutrition and Dietetics, Ho Teaching Hospital, P. O. Box MA 374, Ho, Ghana; Centre for Agribusiness Development and Mechanization in Africa (CADMA AgriSolutions), Ho 00233, Ghana., Lin H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China., Johnson NAN; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; Centre for Agribusiness Development and Mechanization in Africa (CADMA AgriSolutions), Ho 00233, Ghana., Qianqian S; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China., Nunekpeku X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China., Ahmad W; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China., Kwadzokpui BA; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China., Ekumah JN; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; Centre for Agribusiness Development and Mechanization in Africa (CADMA AgriSolutions), Ho 00233, Ghana., Chen Q; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China. Electronic address: qschen@ujs.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 01; Vol. 454, pp. 139836. Date of Electronic Publication: 2024 May 25.
Autor:
Virk MS; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China., Virk MA; Department of Internal Medicine, Sheikh Zayed Hospital, Lahore 54000, Pakistan., Liang Q; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China., Sun Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China., Zhong M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China., Tufail T; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; University Institute of Diet and Nutritional Sciences, The University of Lahore, 54000, Pakistan., Rashid A; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China., Qayum A; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China., Rehman A; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China., Ekumah JN; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China., Wang J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China., Zhao Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China., Ren X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China. Electronic address: renxiaofeng@ujs.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jul; Vol. 187, pp. 114432. Date of Electronic Publication: 2024 Apr 26.
Autor:
Rashid A; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Qayum A; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Liang Q; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Kang L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Ekumah JN; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Han X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Ren X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China. Electronic address: renxiaofeng@ujs.edu.cn., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Mar; Vol. 260 (Pt 2), pp. 129479. Date of Electronic Publication: 2024 Jan 17.
Autor:
Virk MS; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Virk MA; Department of Internal Medicine, Sheikh Zayed Hospital, Lahore 54000, Pakistan., He Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Tufail T; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.; University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54000, Pakistan., Gul M; Department of Internal Medicine, Sheikh Zayed Hospital, Lahore 54000, Pakistan., Qayum A; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Rehman A; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Rashid A; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Ekumah JN; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Han X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Wang J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Ren X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
Publikováno v:
Nutrients [Nutrients] 2024 Feb 16; Vol. 16 (4). Date of Electronic Publication: 2024 Feb 16.
Autor:
Johnson NAN; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 202013, Jiangsu, China., Adade SYS; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 202013, Jiangsu, China; Department of Nutrition and Dietetics, Ho Teaching Hospital, Ho, Ghana. Electronic address: syadade@gmail.com., Haruna SA; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 202013, Jiangsu, China; Department of Food Science and Technology, Kano University of Science andTechnology, Wudil, P.M.B 3244 Kano, Kano State, Nigeria., Ekumah JN; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 202013, Jiangsu, China; Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 134, Legon, Ghana., Ma Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 202013, Jiangsu, China. Electronic address: mayongkun@ujs.edu.cn.
Publikováno v:
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy [Spectrochim Acta A Mol Biomol Spectrosc] 2024 Feb 15; Vol. 307, pp. 123623. Date of Electronic Publication: 2023 Nov 08.
Autor:
Qayum A; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Rashid A; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Liang Q; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China. Electronic address: lqf@ujs.edu.cn., Kang L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Ahmed Z; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Hussain M; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China., Virk MS; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Ekumah JN; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Ren X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China. Electronic address: renxiaofeng@ujs.edu.cn., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Miao S; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Publikováno v:
Colloids and surfaces. B, Biointerfaces [Colloids Surf B Biointerfaces] 2024 Feb; Vol. 234, pp. 113709. Date of Electronic Publication: 2023 Dec 18.
Autor:
Boasiako TA; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China.; College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 134, Legon, Ghana., Ekumah JN; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China.; College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 134, Legon, Ghana., Yaqoob S; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China., Aregbe AY; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China., Li Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China., Ashiagbor K; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China., Lu W; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China., Boateng ID; Certified Group, 199 W Rhapsody Dr, San Antonio, TX, 78216, United States.; Organization of African Academic Doctors, P. O. Box 25305-00100, Nairobi, Kenya., Ma Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China.
Publikováno v:
Heliyon [Heliyon] 2024 Jan 11; Vol. 10 (2), pp. e24447. Date of Electronic Publication: 2024 Jan 11 (Print Publication: 2024).
Autor:
Ekumah JN; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China.; Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Legon P.O. Box LG 134, Ghana., Han X; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China., Liang Q; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China., Kang L; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China., Wei B; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China., Rashid A; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China., Virk MS; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China., Qayum A; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China., Adade SYS; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China., Johnson NAN; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China., Ren X; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China.; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2023 Oct 31; Vol. 12 (21). Date of Electronic Publication: 2023 Oct 31.
Autor:
Akpabli-Tsigbe NDK; School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China.; Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana., Ma Y; School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China., Ekumah JN; School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China.; Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana., Osabutey J; Department of Early Childhood Education University of Education Winneba Ghana.; Virtuous Experimental School Achimota-Accra Ghana., Hu J; School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China., Xu M; School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China., Johnson NAN; School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China., Mintah BK; Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana.; Council for Scientific and Industrial Research (CSIR) Food Research Institute Accra Ghana.
Publikováno v:
Food science & nutrition [Food Sci Nutr] 2022 Mar 11; Vol. 10 (4), pp. 985-1002. Date of Electronic Publication: 2022 Mar 11 (Print Publication: 2022).