The genus Cordyceps : An extensive review of its traditional uses, phytochemistry and pharmacology

Autor: Florence Auberon, Adesola Julius Tola, Opeyemi Joshua Olatunji, Jian Tang, O. O. Oluwaniyi, Zhen Ouyang

Publikováno v: Fitoterapia. 129:293-316

The genus Cordyceps has about 750 identified species which are distributed in many regions of the World, but mainly found in South Asia, Europe and North America. The species of the genus are highly priced and are widely used as food and medicine for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9746227fd4b0902c23c6c39df0464968
https://doi.org/10.1016/j.fitote.2018.05.010

Effect of Cooking Method on the Proximate, Amino Acid and Fatty Acid Compositions of Clarias gariepinus and Oreochromis niloticus

Autor: O. O. Oluwaniyi, G.V. Awolola, O. O. Dosumu

Publikováno v: Journal of the Turkish Chemical Society, Section A: Chemistry, Vol 4, Iss 1, Pp 115-132 (2016)
Volume: 4, Issue: 1 115-132
Journal of the Turkish Chemical Society Section A: Chemistry

The proximate, amino acid and fatty acid compositions of the fillet and oil from Clarias gariepinus (Catfish) and Oreochromis niloticus (Tilapia) were determined. The moisture content ranged from 76.27 % for catfish to 79.97 % for tilapia while the o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b3f6623bab63020a281470be89bbf76
http://dergipark.gov.tr/jotcsa/issue/27291/287320?publisher=turchemsoc

Comparative Studies on the Phytochemicals, Nutrients and Antinutrients Content of Cassava Varieties

Autor: John Olubunmi Oladipo, O. O. Oluwaniyi

Publikováno v: Volume: 4, Issue: 3 661-674
Journal of the Turkish Chemical Society Section A: Chemistry
Journal of the Turkish Chemical Society, Section A: Chemistry, Vol 4, Iss 3, Pp 661-674 (2017)

The aim of this research was to investigate and compare the nutritional, antinutritional, and phytochemical composition of two varieties (TME 9 (olekan–aga) and TME 7 (oko–iyawo) ) of Manihot esculenta (cassava) tubers at different ages (6 months

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2b6e431e7c379ed8d0bfd70b6c6a63e
https://dergipark.org.tr/tr/pub/jotcsa/issue/30155/306496

Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

Autor: O. O. Dosumu, O. O. Oluwaniyi, G.V. Awolola

Publikováno v: Food Chemistry. 123:1000-1006

The effects of different processing methods on the amino acid contents of four marine fishes commonly consumed in Nigeria: Clupea harengus , Scomber scombrus , Trachurus trachurus and Urophycis tenuis were investigated. The samples were boiled, roast

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::affbc48d462b437d206f9be9a8baa8b1
https://doi.org/10.1016/j.foodchem.2010.05.051

Extractability of Thevetia peruviana glycosides with alcohol mixture

Autor: O. O. Oluwaniyi, S. A. Ibiyemi

Publikováno v: African Journal of Biotechnology; Vol 6, No 18 (2007)

The aim of this work was to investigate the most effective extraction conditions for the production of thevetia seed protein concentrate of reduced cardiac glycoside content. Alcoholic extraction of the glycosides was studied as a function of time, s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b353b3eb29967e887c976c0d24321e8
https://doi.org/10.5897/ajb2007.000-2339