Zobrazeno 1 - 10
of 565
pro vyhledávání: '"Ibok, IS"'
Publikováno v:
International Journal on Food, Agriculture and Natural Resources, Vol 5, Iss 3, Pp 125-132 (2024)
Post-harvest loss of plantain peeks at senescence. Drying senescent plantain enhances its culinary applications. This study aimed to determine the biochemical and functional properties of foam-mat dried senescent plantain samples, and their respectiv
Externí odkaz:
https://doaj.org/article/fbdfb007a83842499964415ddcd67423
Autor:
Vincent Abe-Inge, John-Lewis Zinia Zaukuu, Latifatu Mohammed, Jacob K. Agbenorhevi, Ibok Oduro
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100427- (2024)
Chocolates sold in Ghana are stored under different conditions that are suspected to affect their appearance, flavour and texture. Rapid and non-invasive techniques such as near-infrared spectroscopy (NIRS) have been lauded for their reliability and
Externí odkaz:
https://doaj.org/article/6a1bbb3b72ab4d6c9e9107676b85080f
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100438- (2024)
The research focused on analyzing the antioxidant and nutritional properties of Solanum torvum leaves (STL) and berries (STF), as well as Solanum nigrum leaves (SNL) and berries (SNF). The study examined the basic nutritional composition, mineral con
Externí odkaz:
https://doaj.org/article/76cac72e14e342e2b51ab8ff76cced50
Autor:
Emmanuel Ofori Osei, Isaac Amoah, Jia Jiet Lim, Phyllis Tawiah, Margaret Saka Aduama‐Larbi, Ibok Nsa Oduro, Jesse Charles Cobbinah, Andrew Patrick Dare, Charles Diako
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1776-1783 (2024)
Abstract Cocoa powder is an important dietary source of flavanols that modulate elevated blood pressure (BP). This study aimed to investigate the acute effects of cocoa beverage co‐consumption with a high‐fat‐high‐salt meal (HFHSM) on postpra
Externí odkaz:
https://doaj.org/article/5d715a2d53d64da9a5d55d7a243bf62f
Autor:
Vincent Abe-Inge, James Arabe, Jacob K. Agbenorhevi, Ibok N. Oduro, Latifatu Mohammed, John-Lewis Z. Zaukuu, Frank A. Asante, Genevieve Pawar, Nana Ofori Owusu
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e36961- (2024)
Cold temperature (≤20 ᵒC) storage or handling is required to maintain the quality characteristics of chocolate after production throughout the supply chain. The objective of this study was to assess the retail conditions, challenges, and willingn
Externí odkaz:
https://doaj.org/article/92e5b8b867404177a01257736576efc9
Autor:
Asante, Jemima Owusuah a, b, Oduro, Ibok a, ⁎, Wireko-Manu, Faustina a, Larbie, Christopher c
Publikováno v:
In Applied Food Research December 2024 4(2)
Autor:
Abe-Inge, Vincent a, Zaukuu, John-Lewis Zinia a, ⁎, Mohammed, Latifatu b, Agbenorhevi, Jacob K. a, Oduro, Ibok a
Publikováno v:
In Future Foods December 2024 10
Autor:
Oluwakayode Olubunmi Odeja, Patricia A. Onocha, Ganiyat Kehinde Oloyede, Damola Ayoyerokun, Michael Gabriel Ibok, Ejike Onwudiegwu Okpala
Publikováno v:
Biology, Medicine & Natural Product Chemistry, Vol 12, Iss 2, Pp 687-692 (2024)
Trichilia monadelpha (Thonn) J.J. De Wilde (Meliaceae) is used in traditional medicine for the treatment of ulcers, cough and inflammatory disorders such as arthritis. In this present study, the essential oil of T. monadelpha root bark was obtained b
Externí odkaz:
https://doaj.org/article/d67edea619774e0bb66358174b197cec
Autor:
Abe-Inge, Vincent a, Arabe, James a, Agbenorhevi, Jacob K. a, ⁎, Oduro, Ibok N. a, Mohammed, Latifatu b, Zaukuu, John-Lewis Z. a, Asante, Frank A. c, Pawar, Genevieve c, Owusu, Nana Ofori d
Publikováno v:
In Heliyon 15 September 2024 10(17)
Autor:
Usani Joseph Ofem, Delight Idika, Bernard Otu, Sylvia Victor Ovat, Mary Iyam Arikpo, Anthonia Laetitia Anakwue, Cletus Akpo, Paulina Mbua Anake, Nnyenkpa Ntui Ayin, Imelda Barong Edam-Agbor, Faith Sylvester Orim, Ajuluchukwu Eunice Ngozi, Roseline Undie Anyiopi, Emeka Nwinyinya, Ibok Ekpenyoung Effiong
Publikováno v:
Heliyon, Vol 10, Iss 9, Pp e30773- (2024)
Background: Studies that were carried out previously on learning outcomes focused mainly on the student's cognitive domain while identifying factors that predicted it. More so, most of the learner's assessments in school are largely dependent on the
Externí odkaz:
https://doaj.org/article/5bfbe85c335548d2af5b4e5c3ea28c94