Sex Influences Genetic Susceptibility to Depression-Like Behaviors in Chronic Unpredictable Mild Stress-Exposed Wistar Rats.

Autor: Jimoh-Abdulghaffaar HO; Department of Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, University of Ilorin, Ilorin, Nigeria. jimoh.ho@unilorin.edu.ng., Joel IY; Department of Biochemistry, Federal University of Agriculture, Makurdi, Benue State, Nigeria., Jimoh OS; Department of Obstetrics and Gynecology, Federal Medical Center, Abeokuta, Nigeria., Ganiyu KO; Department of Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, University of Ilorin, Ilorin, Nigeria., Alatiba TM; Department of Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, University of Ilorin, Ilorin, Nigeria., Ogunyomi VO; Department of Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, University of Ilorin, Ilorin, Nigeria., Adebayo MS; Department of Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, University of Ilorin, Ilorin, Nigeria., Awoliyi VT; Department of Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, University of Ilorin, Ilorin, Nigeria., Agaka AO; Department of Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, University of Ilorin, Ilorin, Nigeria., Oyedeji AB; Department of Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, University of Ilorin, Ilorin, Nigeria., Kolade IA; Department of Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, University of Ilorin, Ilorin, Nigeria., Ojulari LS; Department of Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, University of Ilorin, Ilorin, Nigeria.

Publikováno v: Molecular neurobiology [Mol Neurobiol] 2024 Jul 16. Date of Electronic Publication: 2024 Jul 16.

Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation.

Autor: Adebo OA; Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa., Oyedeji AB; Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa., Adebiyi JA; Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa., Chinma CE; Department of Food Science and Technology, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria.; Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria., Oyeyinka SA; Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa., Olatunde OO; Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Green E; Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa., Njobeh PB; Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa., Kondiah K; Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2021 Nov 05; Vol. 26 (21). Date of Electronic Publication: 2021 Nov 05.

Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch.

Autor: Oyeyinka SA; Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa. Electronic address: sartf2001@yahoo.com., Oyedeji AB; Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa., Ogundele OM; Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa., Adebo OA; Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa., Njobeh PB; Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa., Kayitesi E; Department of Consumer and Food Sciences, University of Pretoria, South Africa. Electronic address: eugenie.kayitesi@up.ac.za.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2021 Aug 01; Vol. 184, pp. 678-688. Date of Electronic Publication: 2021 Jun 24.

Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review.

Autor: Oyedeji AB; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P. O. Box 17011, Gauteng 2028, South Africa. Electronic address: jibanky2@gmail.com., Green E; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P. O. Box 17011, Gauteng 2028, South Africa., Adebiyi JA; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P. O. Box 17011, Gauteng 2028, South Africa., Ogundele OM; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P. O. Box 17011, Gauteng 2028, South Africa., Gbashi S; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P. O. Box 17011, Gauteng 2028, South Africa., Adefisoye MA; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P. O. Box 17011, Gauteng 2028, South Africa., Oyeyinka SA; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P. O. Box 17011, Gauteng 2028, South Africa., Adebo OA; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P. O. Box 17011, Gauteng 2028, South Africa. Electronic address: oadebo@uj.ac.za.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Feb; Vol. 140, pp. 110042. Date of Electronic Publication: 2020 Dec 24.

Impact of steam-heat-moisture treatment on structural and functional properties of cassava flour and starch.

Autor: Dudu OE; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China., Oyedeji AB; Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa., Oyeyinka SA; Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria., Ma Y; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China. Electronic address: maying@hit.edu.cn.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2019 Apr 01; Vol. 126, pp. 1056-1064. Date of Electronic Publication: 2018 Dec 26.