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pro vyhledávání: '"Olugbuyi, Ayo Oluwadunsin"'
Autor:
Olugbuyi, Ayo Oluwadunsin, Bola Adepeju, Adefisola, Ayodele, Bolatito Oluwagbenga, Oluwajuyitan, Timilehin David
Publikováno v:
In Food Chemistry Advances December 2023 3
Autor:
Ijarotimi Oluwole Steve, Oluwajuyitan Timilehin David, Olugbuyi Ayo Oluwadunsin, Makanjuola Sadiat Bolawa
Publikováno v:
Journal of Future Foods, Vol 2, Iss 4, Pp 380-387 (2022)
One of the most common traditional fermented food products consumed by all class of people in Southern part of Nigeria is Ogi. Ogi is a gurel made from different types of cereal ranging from maize, sorghum, millet among others. Hence, this study was
Externí odkaz:
https://doaj.org/article/928683dd88d341569b3045e87b3dad28
Autor:
Oladipo, Gideon Oludare *, Oladipo, Chidinma Martha, Ibukun, Emmanuel Oluwafemi, Olugbuyi, Ayo Oluwadunsin, Omisope, Olusegun
Publikováno v:
In Toxicology Reports 2020 7:1387-1392
Akademický článek
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Autor:
Olugbuyi, Ayo Oluwadunsin, Malomo, Sunday Abiodun, Ijarotimi, Oluwole Steve, Fagbemi, Tayo Nathaniel
Publikováno v:
Journal of Culinary Science & Technology; 2023, Vol. 21 Issue 5, p795-817, 23p
Autor:
Olugbuyi Ayo Oluwadunsin, Oluwajuyitan Timilehin David, Badejo Adebanjo Ayobamidele, Fagbemi Tayo Nathaniel
Publikováno v:
MOJ Food Processing & Technology. 9:28-37
Developing countries are faced with the challenge of diet related diseases like diabetes mellitus, cancer, cardiovascular diseases and inadequate protein in their diet. The common beverage produced from animal milk was reported to have bad cholestero
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad7a2ae637f7e2ccb0e62d1f62c731fa
https://doi.org/10.15406/mojfpt.2021.09.00257
https://doi.org/10.15406/mojfpt.2021.09.00257
Autor:
Olugbuyi, Ayo Oluwadunsin, Oladipo, Gideon Oludare, Malomo, Sunday Abiodun, Ijarotimi, Steve Oluwole, Fagbemi, Tayo Nathaniel
Publikováno v:
Applied Food Research; June 2022, Vol. 2 Issue: 1