Zobrazeno 1 - 5
of 5
pro vyhledávání: '"P. N. Ene"'
Autor:
Mingyi Zhang, Eric M. Lopato, Nnamdi N. Ene, Stephen D. Funni, Tianxiang Du, Kunyao Jiang, Stefan Bernhard, Paul A. Salvador, Gregory S. Rohrer
Publikováno v:
Advanced Materials Interfaces, Vol 10, Iss 10, Pp n/a-n/a (2023)
Abstract BaTiO3 heated in an excess of SrCl2 at 1150 °C converts to SrTiO3 through an ion exchange reaction. The SrTiO3 synthesized by ion exchange produces hydrogen from pH 7 water at a rate more than twice that of conventional SrTiO3 treated ident
Externí odkaz:
https://doaj.org/article/c756679742084a968608abff4cf7a7b5
Publikováno v:
BMC Nutrition, Vol 4, Iss 1, Pp 1-11 (2018)
Abstract Background Nutritional deficiencies among school children may hinge on inadequate nutrient intake. School meals should improve nutrient intakes by providing a third of recommended daily energy and nutrient intakes (RNI). The study aimed at e
Externí odkaz:
https://doaj.org/article/b1e3e3b25ace45ad951275cd61209774
Publikováno v:
Food & Nutrition Research, Vol 59, Iss 0, Pp 1-8 (2015)
Background: Schoolchildren are vulnerable to anaemia because of their higher iron need to meet the demands of puberty and adolescence. Objective: The survey determined the haemoglobin levels of schoolchildren aged 6–15 years and the factors affecti
Externí odkaz:
https://doaj.org/article/566e5b4d9ca9488db82f42ac117eee31
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Variations in nutrient composition of most commonly consumed cassava (Manihot esculenta) mixed dishes in South-eastern Nigeria were determined. Four communities were randomly selected from each of the five states in the South-east. Focus group discus
Externí odkaz:
https://doaj.org/article/58f6cb6a4d194dc49406dade49c5a002
Autor:
N. M. Sati, B. D. Gyang, J. A. Luka, E. Bature, J. J. Mbuka, P. E. Emenaa, D. O. Oshibanjo, D. A. Ejidare, P. N. Ene, R. L. Njam, A. C. Nwamo, M. Y. Mohammed, A. K. Adeniyi
Publikováno v:
Nigerian Journal of Animal Production. 48:23-32
Internal and external qualities of eggs deteriorate with time. This process of deterioration cannot be stopped but the rate at which it occurs can be reduced. The aim of this study is to evaluate the main effect of temperature and storage duration on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f07d79952d4724544c7e43e5d64a75c4
https://doi.org/10.51791/njap.v48i3.2961
https://doi.org/10.51791/njap.v48i3.2961