Результати пошуку - Alamu, Emmanuel
- Показ 1 - 20 результатів із 21
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Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition за авторством Alamu, Emmanuel Oladeji, Popoola, Ibironke, Maziya‐Dixon, Busie
Опубліковано 2018Текст -
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Cowpea (Vigna unguiculata (L.) Walp) for food security: an evaluation of end-user traits of improved varieties in Swaziland за авторством Gondwe, Therese Mwatitha, Alamu, Emmanuel Oladeji, Mdziniso, Phumzile, Maziya-Dixon, Busie
Опубліковано 2019Текст -
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Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set Yoghurt за авторством Eze, Chinazom Martina, Aremu, Kehinde Oludayo, Alamu, Emmanuel Oladeji, Okonkwo, Thomas Muoneme
Опубліковано 2021Текст -
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Assessment of Functional and Pasting Properties of Fresh Orange Maize Hybrids and Open-Pollinated Varieties as Influenced by Genotype, Harvesting Time, and Growing Location за авторством Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie, Menkir, Abebe, Adesokan, Michael, Olaofe, Olorunfemi
Опубліковано 2021Текст -
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Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid за авторством Alamu, Emmanuel O., Maziya-Dixon, Busie, Menkir, Abebe, Ogunlade, Adebayo O., Olaofe, Olorunfemi
Опубліковано 2020Текст -
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Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods за авторством Alamu, Emmanuel Oladeji, Maziya-Dixon, Bussie, Menkir, Abebe, Irondi, Emmanuel Anyachukwu, Olaofe, Olorunfemi
Опубліковано 2021Текст -
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Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications за авторством Chimphepo, Lifa, Alamu, Emmanuel O., Monjerezi, Maurice, Ntawuruhunga, Pheneas, Saka, John D.K.
Опубліковано 2021Текст -
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Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype за авторством Akinsola, Omololami Tolulope, Alamu, Emmanuel Oladeji, Otegbayo, Bolanle Omolara, Menkir, Abebe, Maziya-Dixon, Busie
Опубліковано 2021Текст -
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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba) за авторством Awoyale, Wasiu, Oyedele, Hakeem, Adenitan, Ayodele A., Adesokan, Michael, Alamu, Emmanuel O., Maziya‐Dixon, Busie
Опубліковано 2021Текст -
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Nutrient and aflatoxin contents of traditional complementary foods consumed by children of 6–24 months за авторством Alamu, Emmanuel Oladeji, Gondwe, Therese, Akello, Juliet, Sakala, Nancy, Munthali, Grace, Mukanga, Mweshi, Maziya‐Dixon, Busie
Опубліковано 2018Текст -
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Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification за авторством Amah, Delphine, Alamu, Emmanuel, Adesokan, Michael, van Biljon, Angeline, Maziya-dixon, Bussie, Swennen, Rony, Labuschagne, Maryke
Опубліковано 2019Текст -
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Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of Striga-Resistant Yellow-Orange Maize Hybrids за авторством Elemosho, Abdulazeez Olamilekan, Irondi, Emmanuel Anyachukwu, Alamu, Emmanuel Oladeji, Ajani, Emmanuel Oladipo, Menkir, Abebe, Maziya-Dixon, Busie
Опубліковано 2021Текст -
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Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review за авторством Alamu, Emmanuel Oladeji, Nuwamanya, Ephraim, Cornet, Denis, Meghar, Karima, Adesokan, Michael, Tran, Thierry, Belalcazar, John, Desfontaines, Lucienne, Davrieux, Fabrice
Опубліковано 2020Текст -
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A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation за авторством Awoyale, Wasiu, Alamu, Emmanuel Oladeji, Chijioke, Ugo, Tran, Thierry, Takam Tchuente, Hubert Noel, Ndjouenkeu, Robert, Kegah, Ngoualem, Maziya‐Dixon, Busie
Опубліковано 2020Текст -
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Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal за авторством Bakare, Adegoke H., Adeola, Abiodun A., Otesile, Ibijoke, Obadina, Adewale O., Afolabi, Wasiu A., Adegunwa, Mojisola O., Akerele, Rachael A., Bamgbose, Olaoluwa O., Alamu, Emmanuel O.
Опубліковано 2020Текст