Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Gabriel B Akanni"'
Autor:
Cecilie Thystrup, Shannon E. Majowicz, Dinaol B. Kitila, Binyam N. Desta, Olanrewaju E. Fayemi, Christianah I. Ayolabi, Ephrasia Hugho, Elna M. Buys, Gabriel B. Akanni, Norgia E. Machava, Celso Monjane, Tine Hald, Sara M. Pires
Publikováno v:
BMC Public Health, Vol 24, Iss 1, Pp 1-26 (2024)
Abstract Background Diarrheal diseases substantially affect public health impact in low- and middle-income countries (LMIC), particularly in Africa, where previous studies have indicated a lack of comprehensive data. With a growing number of primary
Externí odkaz:
https://doaj.org/article/ebcbb0b9883d4e2ebb28514f2a730056
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 930-942 (2018)
The reports on the volatile compounds of a dawadawa-type African food condiment produced from the alkaline fermentation of bambara groundnut (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited. Volatile compounds were isolated
Externí odkaz:
https://doaj.org/article/f7a5bb8f273448e0b56dcbe6561e639a
Publikováno v:
Antimicrobial Research and One Health in Africa ISBN: 9783031237959
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dac2a39b44ab6261f53497dc880f54cb
https://doi.org/10.1007/978-3-031-23796-6_9
https://doi.org/10.1007/978-3-031-23796-6_9
Publikováno v:
Journal of Food Composition and Analysis. 115:104850
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acb67fd8b882935199f9131dea412038
https://doi.org/10.1016/j.jfca.2022.104850
https://doi.org/10.1016/j.jfca.2022.104850
Publikováno v:
European Food Research and Technology. 244:1147-1158
The aim of this study was to investigate the diversity of Bacillus species in dawadawa; aiding potential starter cultures selection for alkaline fermentation of bambara groundnut into dawadawa-type condiments based on their genotypic and volatile com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cddaa9b554b509e027303eb172f2db3
https://doi.org/10.1007/s00217-017-3024-x
https://doi.org/10.1007/s00217-017-3024-x
Autor:
Patrick Murigu Kamau Njage, Gabriel B. Akanni, Olanrewaju E. Fayemi, James A. Elegbeleye, Olusimbo O. Aboaba
Publikováno v:
Fayemi, O E, Akanni, G B, Elegbeleye, J A, Aboaba, O O & Njage, P M K 2021, ' Prevalence, characterization and antibiotic resistance of Shiga toxigenic Escherichia coli serogroups isolated from fresh beef and locally processed ready-to-eat meat products in Lagos, Nigeria ', International Journal of Food Microbiology, vol. 347, 109191 . https://doi.org/10.1016/j.ijfoodmicro.2021.109191
Fresh beef and meat products have been implicated in outbreaks of Shiga toxin-producing Escherichia coli (STEC) worldwide. This study investigated the prevalence of E. coli O157: H7 and non-O157 STEC serogroups in fresh beef in the open market and st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5158ed0975e895afcdf30907e44a57e7
https://doi.org/10.1016/j.ijfoodmicro.2021.109191
https://doi.org/10.1016/j.ijfoodmicro.2021.109191
Publikováno v:
Journal of the Science of Food and Agriculture
BACKGROUND The cladodes of Opuntia ficus-indica (prickly pear cactus) have a low protein content; for use as a balanced feed, supplementation with other protein sources is therefore desirable. We investigated protein enrichment by cultivation of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a18e4289d815d2db4119a44ad5da8a4f
https://doi.org/10.1002/jsfa.6985
https://doi.org/10.1002/jsfa.6985