Zobrazeno 1 - 10
of 25
pro vyhledávání: '"John-Nelson Ekumah"'
Autor:
Turkson Antwi Boasiako, John-Nelson Ekumah, Sanabil Yaqoob, Afusat Yinka Aregbe, Yanshu Li, Kwami Ashiagbor, Wang Lu, Isaac Duah Boateng, Yongkun Ma
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24447- (2024)
Commercial lactic acid bacteria strains and indigenous Chinese acetic acid bacterium were co-cultivated bi- and tri-culturally in Junzao jujube puree for the first time to investigate their effects on physicochemical properties and quality attributes
Externí odkaz:
https://doaj.org/article/b93585d34bb349a582d8e990c2faffad
Autor:
Muhammad Safiullah Virk, Muhammad Abdulrehman Virk, Yufeng He, Tabussam Tufail, Mehak Gul, Abdul Qayum, Abdur Rehman, Arif Rashid, John-Nelson Ekumah, Xu Han, Junxia Wang, Xiaofeng Ren
Publikováno v:
Nutrients, Vol 16, Iss 4, p 546 (2024)
Several billion microorganisms reside in the gastrointestinal lumen, including viruses, bacteria, fungi, and yeast. Among them, probiotics were primarily used to cure digestive disorders such as intestinal infections and diarrhea; however, with a par
Externí odkaz:
https://doaj.org/article/c49687678ea0439bb11f6801805ba5fe
Autor:
John-Nelson Ekumah, Xu Han, Qiufang Liang, Lixin Kang, Benxi Wei, Arif Rashid, Muhammad Safiullah Virk, Abdul Qayum, Selorm Yao-Say Solomon Adade, Nana Adwoa Nkuma Johnson, Xiaofeng Ren
Publikováno v:
Foods, Vol 12, Iss 21, p 3992 (2023)
Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural cha
Externí odkaz:
https://doaj.org/article/314c6bfa07c44381b5dcdd37df771393
Autor:
Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe, Yongkun Ma, John‐Nelson Ekumah, Juliet Osabutey, Jie Hu, Manqing Xu, Nana Adwoa Nkuma Johnson, Benjamin Kumah Mintah
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 4, Pp 985-1002 (2022)
Abstract Chlorogenic acid (CA), especially that found in soybeans, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic‐assisted extraction (UAE) could be an efficient method to increa
Externí odkaz:
https://doaj.org/article/74c3b9da98074996a6688d72c56c0a3e
Autor:
Jamila A. Tuly, Haile Ma, Hossain M. Zabed, Quaisie Janet, Esa Abiso Godana, Gu Chen, John-Nelson Ekumah
Publikováno v:
Journal of Functional Foods, Vol 100, Iss , Pp 105377- (2023)
In accordance with specific amino acid (AA) requirements for livestock, consideration must be given to energy intake and expenditures while selecting an efficient and productive flock. In this study to provide balanced nutrition to livestock, two con
Externí odkaz:
https://doaj.org/article/26b72b50967f41758509b8e45dc78a3e
Autor:
Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe, Yongkun Ma, John‐Nelson Ekumah, Juliet Osabutey, Jie Hu, Manqing Xu, Nana Adwoa Nkuma Johnson
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 2, Pp 374-387 (2022)
Abstract Chlorogenic acid (CA), especially that found in soybean, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic‐assisted extraction (UAE) could be an efficient method to increas
Externí odkaz:
https://doaj.org/article/1d775fc962b946ab8107095d2973d612
Autor:
Nana Adwoa Nkuma Johnson, John-Nelson Ekumah, Selorm Yao-Say Solomon Adade, Yanshu Li, Garba Betchem, Eliasu Issaka, Yongkun Ma
Publikováno v:
Beverages, Vol 9, Iss 3, p 62 (2023)
To improve the quality of fermented chickpea beverages, a highly nutritious substitute for dairy, the Box-Behnken design and the response surface methodology were used to obtain optimized ultrasonic parameters for producing ultrasound-assisted fermen
Externí odkaz:
https://doaj.org/article/24f990f9d16746058d3f94fcfe069015
Autor:
Jie Hu, Annadurai Vinothkanna, Meng Wu, John‐Nelson Ekumah, Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe, Yongkun Ma
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 11, Pp 6294-6306 (2021)
Abstract The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine ferment
Externí odkaz:
https://doaj.org/article/fdb2917e02b44f75a667de2da318571f
Autor:
Nana Adwoa Nkuma Johnson, Selorm Yao-Say Solomon Adade, John-Nelson Ekumah, Yanshu Li, Garba Betchem, Eliasu Issaka, Yongkun Ma
Publikováno v:
Fermentation, Vol 9, Iss 6, p 495 (2023)
Ultrasound-assisted fermentation is a promising approach for improving food products’ nutritional and sensory qualities. This study compared the effects of ultrasound-assisted fermentation on chickpea-based beverages’ nutritive and sensory compon
Externí odkaz:
https://doaj.org/article/49e3e406a4d242f6b3b0050289413f93
Autor:
Selorm Yao-Say Solomon Adade, Hao Lin, Suleiman A. Haruna, Nana Adwoa Nkuma Johnson, Alberta Osei Barimah, Afang Zhu, Zeyu Chen, John-Nelson Ekumah, Wang Fuyun, Huanhuan Li, Quansheng Chen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad8dfe1cb7898bebfee2a02b8f10b194
https://doi.org/10.2139/ssrn.4445171
https://doi.org/10.2139/ssrn.4445171