Zobrazeno 1 - 10
of 87
pro vyhledávání: '"O. Agunbiade"'
Autor:
Adewale T. Irewale, Christian O. Dimkpa, Foluso O. Agunbiade, Oyeboade A. Oyetunde, Elias E. Elemike, Emeka E. Oguzie
Publikováno v:
Scientific African, Vol 25, Iss , Pp e02276- (2024)
A combination of rapid population growth, climate change, and environmental degradation have placed immense pressure on global food sources and increased food security concerns especially in developing economies like those of African countries. Notab
Externí odkaz:
https://doaj.org/article/22011d90ae914544aaa032b4e560601d
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 530-541 (2023)
ABSTRACTSuperfine grinding is a cutting-edge food powder processing technology that produces particle sizes as small as the nano-level, resulting in products with exceptional characteristics. This review evaluates the potential benefits of superfine
Externí odkaz:
https://doaj.org/article/905cb03f42ee4a3b9b623161a1c8e67a
Publikováno v:
BioTechnologia, Vol 104, Iss 1, Pp 21-32 (2023)
Erythrina senegalensis (Fabaceae) have been traditionally used in the treatment of microbial ailments, and the specific agent mediating its efficacy has been investigated in several studies. In this study, the antimicrobial acti¬vity of purified E.
Externí odkaz:
https://doaj.org/article/8cf572fed31d43209b181844d9ddeb0d
Autor:
Joshua O. Akinyemi, Melvin O. Agunbiade, Mobolaji M. Salawu, Olanrewaju D. Eniade, Sanni Yaya, Olufunmilayo I. Fawole
Publikováno v:
Scientific African, Vol 17, Iss , Pp e01334- (2022)
Although community screening and testing have been recommended by the World Health Organization, the extent of readiness and the associated factors among rural populations remain unknown. We investigated the factors associated with perception of the
Externí odkaz:
https://doaj.org/article/921ff3bb052145d4a02b5d8e1af73426
Autor:
Chigozie E. Ofoedu, Jude O. Iwouno, Ebelechukwu O. Ofoedu, Chika C. Ogueke, Victory S. Igwe, Ijeoma M. Agunwah, Arinze F. Ofoedum, James S. Chacha, Onyinye P. Muobike, Adedoyin O. Agunbiade, Njideka E. Njoku, Angela A. Nwakaudu, Nkiru E. Odimegwu, Onyekachi E. Ndukauba, Chukwuka U. Ogbonna, Joncer Naibaho, Maciej Korus, Charles Odilichukwu R. Okpala
Publikováno v:
PeerJ, Vol 9, p e11940 (2021)
The significant attention gained by food-sourced vitamins has provided insights into numerous current researches; for instance, the potential reversal of epigenetic age using a diet and lifestyle intervention, the balance between food and dietary sup
Externí odkaz:
https://doaj.org/article/ddd1f84032fa4c88927d7242245d7fcf
Autor:
Edebi N. Vaikosen, Christine M. Davidson, Bamidele I. Olu-Owolabi, Lorraine T. Gibson, Foluso O. Agunbiade, Adesegun J. Kashimawo, Kayode O. Adebowale
Publikováno v:
Environmental Science: Advances. 2:257-277
Fate of technical endosulfan in T. cacao L farm soils was studied using the OECD batch model. Rate constants for α- and β-isomers ranged from 6.91 × 10−3 to 2.85 × 10−4 min−1. Pesticide was leachable. TOM/clay could be used as mitigants for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0360be682036334aec7d75430556f8e
https://doi.org/10.1039/d2va00090c
https://doi.org/10.1039/d2va00090c
Publikováno v:
Heliyon, Vol 6, Iss 6, Pp e04164- (2020)
The quest for improvement in service life and performance of road pavement via reduction of oxidative aging failure of bitumen, led us to the investigation of novel application of Silver nanoparticles (AgNPs) as potential anti-oxidative material for
Externí odkaz:
https://doaj.org/article/48d54c8eb66b4040bf385f24f3f4c903
Autor:
James S. Chacha, Liyan Zhang, Chigozie E. Ofoedu, Rashid A. Suleiman, Joachim M. Dotto, Ume Roobab, Adedoyin O. Agunbiade, Haile Tesfaye Duguma, Beatha T. Mkojera, Sayed Mahdi Hossaini, Waheed A. Rasaq, Ivan Shorstkii, Charles Odilichukwu R. Okpala, Malgorzata Korzeniowska, Raquel P. F. Guiné
Publikováno v:
Foods, Vol 10, Iss 6, p 1430 (2021)
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves
Externí odkaz:
https://doaj.org/article/3991bb3284dd42b4ba170e7275596e29
Autor:
Chigozie E. Ofoedu, Lijun You, Chijioke M. Osuji, Jude O. Iwouno, Ngozi O. Kabuo, Moses Ojukwu, Ijeoma M. Agunwah, James S. Chacha, Onyinye P. Muobike, Adedoyin O. Agunbiade, Giacomo Sardo, Gioacchino Bono, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska
Publikováno v:
Foods, Vol 10, Iss 4, p 699 (2021)
Numerous reactive oxygen species (ROS) entities exist, and hydrogen peroxide (H2O2) is very key among them as it is well known to possess a stable but poor reactivity capable of generating free radicals. Considered among reactive atoms, molecules, an
Externí odkaz:
https://doaj.org/article/af9a8ea5907e4b6dae28b073de2d6a86
Autor:
Hassan O. Bakare, Ojeyemi M. Olabemiwo, Foluso O. Agunbiade, Mohammad S. Haruna, Samuel B. Akanji, Kayode D. Oladipo
Publikováno v:
International Journal of Pavement Research and Technology. 16:487-502
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16c83219a7c427ac08b16e8a99172719
https://doi.org/10.1007/s42947-021-00144-9
https://doi.org/10.1007/s42947-021-00144-9