Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Ogori, A. Friday"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100540- (2024)
The need to promote functional food with potent antioxidant recipe on our table is another professional challenge now and of the future. This study unveiled the amino acid property and the anti -oxidant profile of functional Ogi derived from B. aeqyp
Externí odkaz:
https://doaj.org/article/cc8bfcb572414a38b120abf9c769b517
Autor:
Ogori, A. Friday, Abraham, Girgih T., Eke, M. Ojotu, Abu, J. Oneh, Adeniyi, Adefegha S., Famuwagun, A. Albert
Publikováno v:
In Biomedicine & Pharmacotherapy September 2022 153
Publikováno v:
Mathews Journal of Nutrition & Dietetics. 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b707ef538cd1a206e2f8bb20a548a07
https://doi.org/10.30654/mjnd.10021
https://doi.org/10.30654/mjnd.10021
Autor:
Ogori Akama Friday
Publikováno v:
Protein Research & Bioinformatics. :1-7
In this study, fermented millet flour supplemented with ginger powder were formulated in the ratio 100% millet flour: 0% ginger flour, 95% millet flour:5% ginger flour, 90% millet flour:10% ginger flour, 85% millet flour:15% ginger flour, 80% millet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::839261636f64be1115142ef5cfbcc79d
https://doi.org/10.24966/prb-1545/100013
https://doi.org/10.24966/prb-1545/100013
Akademický článek
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Autor:
Ogori Akama Friday
Publikováno v:
American Journal of Biomedical Science & Research. 4:173-175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b02e84c95589eb44aba75772239ab169
https://doi.org/10.34297/ajbsr.2019.04.000793
https://doi.org/10.34297/ajbsr.2019.04.000793
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
Mohammad Ali Shariati, Lukáš Hleba, Ogori Akama Friday, Ivan Mikolaychik, Amove Julius, Larisa Morozova, Lyudmila Tretyak, Nadezhda Kenijz
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 11:e4844
The effects of substituting soy milk with a malted yellow corn-based beverage were evaluated. The mixture of soy milk and malted yellow corn was formulated. 100% soy milk, 0% malted yellow corn as sample A, 90% soy milk, 10% malted yellow corn as sam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b435fb937fd43c7284e1c30f49d4ff7d
https://doi.org/10.15414/jmbfs.4844
https://doi.org/10.15414/jmbfs.4844
Autor:
Effiong S. Nsa, Maksim Rebezov, Lukáš Hleba, Nikolai Maksimiuk, Mohammad Ali Shariati, Ogori Akama Friday, Alexei Gayvas, Nadezhda Kenijz, Amove Julius, E. S. Kuznetsova
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 11:e4843
The quality of bread produced from wheat, cashew nut flour and pro-vitamin –A- cassava flour blends were evaluated. Pro-vitamin -A -cassava flour and Cashew nut flour were prepared. Wheat, pro-vitamin A cassava flour and cashew nut flour were made
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eaf61b7cf216a2502c43c67b84a52868
https://doi.org/10.15414/jmbfs.4843
https://doi.org/10.15414/jmbfs.4843
Publikováno v:
International Journal of Agricultural Science and Food Technology. :036-041
Biscuit are usually produced from wheat flour, increasing cost and limited supply of wheat demand that attention be given to the application of indigenous grains to totally or partially replace wheat in bakery products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::584dc997ce581c4cab53369386075182
https://doi.org/10.17352/2455-815x.000020
https://doi.org/10.17352/2455-815x.000020