Zobrazeno 1 - 10
of 73
pro vyhledávání: '"O.O. Onabanjo"'
Publikováno v:
American Journal of Multidisciplinary Research and Innovation. 1:51-66
Iron deficiency as a public health problem is based on the seriousness of its consequences on human health suggesting that certain indices of iron status are associated with anthropometric measures which are used independently as markers of immune fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::336880028b61aa390e68e84eb3cb0681
https://doi.org/10.54536/ajmri.v1i4.559
https://doi.org/10.54536/ajmri.v1i4.559
Iron deficiency as a public health problem is based on the seriousness of its consequences on human health suggesting that certain indices of iron status are associated with anthropometric measures which are used independently as markers of immune fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::8016cd3428b12a5b5470793c751c344c
https://zenodo.org/record/7091527
https://zenodo.org/record/7091527
Akademický článek
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Autor:
Tolulope Peter Fatokun, O.O. Onabanjo, Dorcas Ibukun Akinloye, Regina Ngozi Ugbaja, Oluseyi Adeboye Akinloye, Adewale Segun James
Publikováno v:
J Diabetes Metab Disord
BACKGROUND AND AIM: Diabetes is a major cause of death worldwide and currently available allopathic drugs presents adverse side effects, thus, necessitating a continuous screening for natural products. This study therefore investigated the effects of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::672918438c61e7b3a91bf718e723af9c
https://doi.org/10.1007/s40200-021-00800-8
https://doi.org/10.1007/s40200-021-00800-8
Publikováno v:
International Journal of Advanced Academic Research. :60-82
Iron is essential for children's cognition because it enhances behavioural and intellectual performance and promotes the body's resistance to infections. However, the risk of iron deficiency increases during period of rapid growth notably among schoo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f920e4e00e34b6dc5a9d3a2512700fab
https://doi.org/10.46654/ij.24889849.a61015
https://doi.org/10.46654/ij.24889849.a61015
Publikováno v:
Trends in Applied Sciences Research. 15:187-192
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c359ab87bf2e8caed0f7fd296592a6b
https://doi.org/10.3923/tasr.2020.187.192
https://doi.org/10.3923/tasr.2020.187.192
Publikováno v:
Food Security and Safety ISBN: 9783030506711
Nutrition intervention in the form of formulation of nutritionally adequate, but low cost, complementary foods from locally available crops is a veritable means of tackling malnutrition problem in Nigeria. This study evaluated the nutrient compositio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d397ea9797400b776ed66e5bdc0d389f
https://doi.org/10.1007/978-3-030-50672-8_12
https://doi.org/10.1007/978-3-030-50672-8_12
Autor:
Sunday A Aderibigbe, Eyitope Oluseyi Amu, Kelechi E Nnoaham, O.O. Onabanjo, Foluke Adenike Olatona
Publikováno v:
Journal of Global Health Reports. 4
Background Micronutrient deficiency and obesity are increasing globally. This study determined the prevalence of micronutrient-related malnutrition, patterns of obesity using different methods of assessment, and the predictors of obesity among the un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c15ecb8f33384d1251022f0860c37bca
https://doi.org/10.29392/001c.17603
https://doi.org/10.29392/001c.17603
Autor:
O.O. Onabanjo, S. A. Sanni, Mojisola O. Adegunwa, Abiodun S. Akinbule, Oluwafunke Opeyemi Akinbule
Publikováno v:
Food Chemistry. 373:131386
The need to update the Nigerian food composition database (FCD) and provide information on dietary factors contributing to chronic diseases is essential to managing health conditions. This study is analytical. Standardized Nigerian cooked foods were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::596bedb5fc1776942a4eede98f1be9c2
https://doi.org/10.1016/j.foodchem.2021.131386
https://doi.org/10.1016/j.foodchem.2021.131386
Autor:
Pius Ifeanyi Okolie, O.O. Onabanjo, Itohan Ebunoluwa Martins, Abiodun Olajumoke Kupoluyi, Oluwakemi Abosede Ojo, Adebukola Dorcas Adesina, Antonio Gomes Soares, Adewale O. Obadina, Toafik Akinyemi Shittu
Publikováno v:
J Food Sci Technol
Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a56cb2695475d4f063d52e0bfe8b9a9
https://pubmed.ncbi.nlm.nih.gov/33505051
https://pubmed.ncbi.nlm.nih.gov/33505051