Zobrazeno 1 - 10
of 115
pro vyhledávání: '"Suleiman Yusuf"'
Publikováno v:
UMYU Journal of Microbiology Research, Vol 9, Iss 1, Pp 265-271 (2024)
Study's Excerpt/Novelty • This study investigates the prevalence of Cryptosporidium among children attending Maryam Abacha Women and Children Hospital, Sokoto, using Formol ether concentration and Modified Ziehl Neelsen staining methods. • It
Externí odkaz:
https://doaj.org/article/137136ce95294fb4a992a10688d3b0b2
Publikováno v:
Jurnal Educatio FKIP UNMA, Vol 8, Iss 4, Pp 1489-1497 (2022)
This study aims to determine the increase in science learning outcomes through the application of the Student Facilitator and Explaining learning model to fifth grade students of SD Negeri Padasuka II, North Sumedang District, Sumedang Regency. The r
Externí odkaz:
https://doaj.org/article/a325dcb91b7a4db882c30e06500e50af
Publikováno v:
International Journal of Educational Innovation and Research, Vol 1, Iss 2, Pp 180-190 (2022)
Information is regarded as a fundamental resource to an organization and as such its management is apparently one of the most strategic operational instruments for organizational efficacy. Management information system plays an indispensable role in
Externí odkaz:
https://doaj.org/article/6660e47ecfea4bdcb4ae8ee0056cef23
Autor:
Suleiman Yusuf, Alao Monsurat Iyabo
Publikováno v:
Jurnal Educatio FKIP UNMA, Vol 8, Iss 3, Pp 786-799 (2022)
Information Communication and Technology has become a global requirement to replace the traditional teaching methods with a technology-based teaching tools and facilities at all levels of education. It is on this premise that this study examined adop
Externí odkaz:
https://doaj.org/article/3ae73421ec0d455e828cd243db44a272
Autor:
Samaila James, Suleiman Yusuf Bagirei, Suleiman Amuga James, Caleb Yakubu Maina, Amina Ibrahim-Baba, Adobu Ilemona, Abdullazeez Ozovehe
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 14, Iss 2, Pp 272-281 (2022)
This study assessed the effects of sprouting and fermentation on total phenolic content, total flavonoid content and antioxidant property of pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor). Pearl millet and sorghum were subjected to t
Externí odkaz:
https://doaj.org/article/7c36f377bcbd4f4cacae10b466d41d4f
Publikováno v:
Journal of Engineering Studies and Research, Vol 28, Iss 1 (2022)
Fermentation is being used in the preparation of cereal-based foods to impart changes that can influence the character of the final product, but the processes of are tedious, unhygienic and labor intensive. Scientific improvements can facilitate prod
Externí odkaz:
https://doaj.org/article/11ad35a0894b469b965a6603c008ea9e
Publikováno v:
Educația Plus / Journal Plus Education. 31(2):155-167
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=1073634
Publikováno v:
Educația Plus / Journal Plus Education. 30(1):90-112
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=1038977
Publikováno v:
In Applied Numerical Mathematics March 2021 161:437-451
Autor:
James, Samaila1 samaila.james@futminna.edu.ng, Bagirei, Suleiman Yusuf2, James, Suleiman Amuga3, Maina, Caleb Yakubu1, Ibrahim-Baba, Amina1, Ilemona, Adobu1, Ozovehe, Abdullazeez1
Publikováno v:
Croatian Journal of Food Science & Technology. 2022, Vol. 14 Issue 2, p272-281. 10p.