Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Lawal, RA"'
Publikováno v:
Journal of Applied Sciences and Environmental Management; Vol 22, No 5 (2018); 817-823
The effect of leachate samples from Olushosun dumpsite in Ojota, Lagos on the toxicological response of Poecilia reticulata, Hyla and Culex species was investigated using acute and chronic toxicity tests. Physicochemical parameters were analysed in t
Autor:
Ijarogbe, TG, Ijarogbe, OA, Okulate, GT, Lawal, RA, Bowale, MO, Ladapo, HTO, Ogun, OC, Adeosun, II
Publikováno v:
Nigerian Journal of Psychiatry; Vol 12, No 2 (2014); 14-23
Background : Sleep is a physiological process that is important to the physical and psychological wellbeing of humans. Sleep can become disturbed for medical , psychological and environmental reasons. Studies from different parts of the world has sho
Publikováno v:
Nigerian Journal of Psychiatry; Vol 12, No 1 (2014); 2-7
No Abstract
Publikováno v:
Nigerian Quarterly Journal of Hospital Medicine; Vol 24, No 1 (2014); 51-56
No Abstract
Publikováno v:
Human & Experimental Toxicology; Sep2019, Vol. 38 Issue 9, p1092-1101, 10p, 2 Diagrams, 1 Chart, 5 Graphs
Autor:
Olalekan, AO, Okewole, AO, Onyendi, I, Adebayo, AO, Okunola, OT, Dada, MU, Ladapo, HTO, Lawal, RA
Publikováno v:
African Journal of Drug and Alcohol Studies; Vol 10, No 2 (2011)
Toxicology screening has clinical and forensic applications in evaluating severe or life-threatening symptoms in patients presenting with signs and symptoms suggestive of intoxication or overdose. In both acute psychiatric and medical settings, urine
Publikováno v:
East African Medical Journal; Vol 77, No 1 (2000)
Backgroun d : In Nigeria, with a rising incidence of diabetes mellitus (DM), there are no controlled studies of specific psychiatric morbidity among sufferers. Objective : To assess the prevalence of specific psychiatric disorders and general cogniti
Akademický článek
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Akademický článek
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Publikováno v:
BASE-Bielefeld Academic Search Engine
Nigerian Food Journal; Vol 34, No 2 (2016); 94-104
Nigerian Food Journal; Vol 34, No 2 (2016); 94-104
Food fermentation is a low cost technology for nutrition, preservation and diversification of foods. Fermentation is also known to improve the digestibility of proteins and carbohydrates and it aids the removal of natural toxins while also decreasing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d1d05ef8a16e0e9d82404e505cc73675
https://www.ajol.info/index.php/nifoj/article/view/162677
https://www.ajol.info/index.php/nifoj/article/view/162677