Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Malomo Adekunbi Adetola"'
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 28, Iss 1, Pp 93-104 (2024)
This study was carried out to advance the use of indigenous composite flour obtained from amaranth seed and tiger nut in the production of biscuits to increase access to a healthy and sustainable diet. Biscuit was produced from amaranth seed flour su
Externí odkaz:
https://doaj.org/article/290c241d6f6c4af5ba09c32acb627293
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 27, Iss 1, Pp 23-34 (2023)
Bambara groundnut and lima bean are lesser-known legumes with high protein content. These legumes were incorporated into tempeh; a soybean-based snack to advance their uses as food. This research studied effects of the legumes on microbiological, phy
Externí odkaz:
https://doaj.org/article/0e9974754ea64c32a0bbdb069fb87868
Autor:
Malomo, Adekunbi Adetola1 adepojuadekunbi@gmail.com, Adeniran, Hezekiah Adekanmi1, Balogun, Dorcas Isinmioluwa1, Oke, Ayobami Olatoke1, Alakija, Oluwabukunmi1, Olaniran, Abiola Folakemi2, Iyiola, Oluwatobiloba2, Abiose, Sumbo Henrietta
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Feb/Mar2023, Vol. 12 Issue 4, p1-5. 5p.
Autor:
Farinde, Elizabeth Oluremi1 osekinat@yahoo.co.uk, Malomo, Adekunbi Adetola2, Taiwo, Omotola Mary1
Publikováno v:
Croatian Journal of Food Science & Technology. 2023, Vol. 15 Issue 1, p48-55. 8p.
Autor:
Malomo, Adekunbi Adetola1 adepojuadekunbi@gmail.com, Popoola, Olayemi1
Publikováno v:
Annals: Food Science & Technology. 2020, Vol. 21 Issue 2, p338-346. 9p.
Autor:
Olaniran, Abiola Folakemi, Okonkwo, Clinton Emeka, Iranloye, Yetunde Mary, Morakinyo, Olajumoke Olubunmi, Taiwo, Abiola Ezekiel, Erinle, Oluwakemi Christianah, Bamidele, Oluwaseun Peter, Ojo, Oluwafemi Adeleke, Malomo, Adekunbi Adetola, Osemwegie, Omorefosa Osarenkhoe
Publikováno v:
Nutrition & Metabolic Insights; 3/15/2023, p1-11, 11p
Akademický článek
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Autor:
Olaniran, Abiola Folakemi, Taiwo, Abiola Ezekiel, Bamidele, Oluwaseun Peter, Iranloye, Yetunde Mary, Malomo, Adekunbi Adetola, Olaniran, Olubukola David
Publikováno v:
International Journal of Food Science & Technology; Mar2022, Vol. 57 Issue 3, p1442-1450, 9p
Autor:
Olaniran AF; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria., Osemwegie O; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria., Taiwo EA; Faculty of Engineering, Mangosuthu University of Technology, Durban 4031, South Africa., Okonkwo CE; Department of Food Science, College of Food and Agriculture, United Arab Emirates (UAE) University, Al Ain 15551, UAE., Ojo OA; Department of Biochemistry, Bowen University, Iwo, Osun State 232101, Nigeria., Abalaka M; Department of Microbiology, Federal University of Technology, Minna, Niger State 920101, Nigeria., Malomo AA; Department of Food Science and Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Osun State 220101, Nigeria., Iranloye YM; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria., Akpor OB; Department of Biological Sciences, Afe Babalola University, Ado Ekiti, Ekiti State 360211, Nigeria., Bamidele OP; School of Agricultural Sciences, University of Mpumalanga, Mbombela 1200, South Africa., Michael T; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria.
Publikováno v:
Preventive nutrition and food science [Prev Nutr Food Sci] 2023 Jun 30; Vol. 28 (2), pp. 108-120.