Zobrazeno 1 - 8
of 8
pro vyhledávání: '"O. O. Atanda"'
Publikováno v:
Journal of Agricultural Science and Environment. 15:68-74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed6cb75e41a426600a40255a8474ebbe
https://doi.org/10.51406/jagse.v15i2.1977
https://doi.org/10.51406/jagse.v15i2.1977
Publikováno v:
Ghana Journal of Agricultural Science; Vol 54, No 2 (2019); 15-25
Polycyclic Aromatic Hydrocarbon (PAH) and microbial load of naturally preserved smoked African mud catfish (Clarias gariepinus Burchell, 1822) were examined. The experimental design was Complete Randomized Design (CRD) with the treatments been the va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::774b392ef2a42278bc05f0989a6296b0
https://doi.org/10.4314/gjas.v54i2.2
https://doi.org/10.4314/gjas.v54i2.2
Autor:
Chibundu N. Ezekiel, J. Oyedepo, Cynthia Adaku Chilaka, M. C. Adetuniji, S.V.A. Uzochukwu, O. O. Atanda, A. O. Dipeolu
Publikováno v:
European Food Research and Technology. 239:287-296
Many individuals are not only food insecure but chronically exposed to high levels of mycotoxins through their diets in many developing countries. Seventy composite samples of stored maize grains were collected from farmers’ storage structures in f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a56c0983725b4cfd30c027f3379cd75d
https://doi.org/10.1007/s00217-014-2221-0
https://doi.org/10.1007/s00217-014-2221-0
Publikováno v:
Journal of Food Technology in Africa; Vol 7, No 2 (2002); 65-67
The microbial and sensory qualities of freshly processed and reconstituted Kununzaki beverages prepared from steeped millet grains were carried out. The samples were analysed for Aerobic plate, Fungi, Coliform, Staphylococcal, Salmonella and Shigella
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b50713983182f04c116cface889652a
https://doi.org/10.4314/jfta.v7i2.19247
https://doi.org/10.4314/jfta.v7i2.19247
Autor:
O. O. Atanda, D. A. Akano
Publikováno v:
Letters in Applied Microbiology. 10:187-189
Groundnut cake (‘kulikuli’) purchased from four major markets in Ibadan, Oyo State, Nigeria were analysed for aflatoxin B, and associated rnycoflora. In all but two of the samples aflatoxin B, concentrations were between 20 pg/kg and 455 pg/ kg.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::becd22150170837b650c16ec6ece962f
https://doi.org/10.1111/j.1472-765x.1990.tb00111.x
https://doi.org/10.1111/j.1472-765x.1990.tb00111.x
Publikováno v:
Letters in Applied Microbiology. 10:35-37
Samples of dry ‘tatase’ pepper (Capsicum annum L.) stored for sale were purchased from selected markets in Ibadan, Oyo State, between June and October 1988 and subjected to microbial analysis. Mould colony counts ranged from 0.67 times 10′ to 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2e7082453a42b682a1c48275f024966
https://doi.org/10.1111/j.1472-765x.1990.tb00089.x
https://doi.org/10.1111/j.1472-765x.1990.tb00089.x
Autor:
O. O. Atanda, M. J. Ikenebomeh
Publikováno v:
World journal of microbiologybiotechnology. 7(1)
Microbiological examination of the uninoculated whole-milk product 'nono' during incubation at room temperature (27 ± 2°C) for 120 h showed a high incidence of undesirable microorganisms: minimum bacterial, staphylococcal, yeasts and mould counts w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51d956dd4c948100b8de7bdf3144de68
https://pubmed.ncbi.nlm.nih.gov/24424871
https://pubmed.ncbi.nlm.nih.gov/24424871
Autor:
O. O. Atanda, M.J. Ikenebomeh
Publikováno v:
Letters in Applied Microbiology. 9:17-19
Three close-fitting lid fermenters were incubated at 27 ± 2°C for 120 h. ‘A’ served as a control and contained 100 ml raw goats' milk; ‘B’ contained 50 ml 48-h-old nono as starter culture plus 50 ml pasteurized milk; and ‘C’ contained 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::611abe58100d937e3658423f78ff1e30
https://doi.org/10.1111/j.1472-765x.1989.tb00281.x
https://doi.org/10.1111/j.1472-765x.1989.tb00281.x