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Optimisation of alpha-amylase inhibitor production in solid state fermentation

Frontiers in pharmacology, 2023-03, Vol.14, p.1073754-1073754

2023

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Modeling of the Cracking Efficiency of Tenera Cultivar Palm Nuts Using Comparative Analysis Between Artificial Neural Network and Response Surface Methodology

Agricultural research (India : Online), 2022-06, Vol.11 (2), p.267-280

2022

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Effect of fermentation on the physicochemical properties, pasting profile and sensory scores of normal endosperm maize and quality protein maize flours

International food research journal, 2018-06, Vol.25 (3), p.1100-1108

2018

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Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat

Croatian journal of food science and technology, 2016-06, Vol.8 (1), p.1-9

2016

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Rheology of Soy-Ogi: effect of concentration and temperature

Journal of food engineering, 2006, Vol.72 (2), p.141-146

2006

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A Conceptual Approach to Resources Allocation Scheduling

Journal of Advances in Mathematics and Computer Science, 2017-12, Vol.25 (6), p.1-12

2017

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Effect of Processing and Packaging on the Lycopene Content of Tomato Products

International journal of food properties, 2004-12, Vol.7 (1), p.139-152

2004

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Experience of wrong-site tooth extraction among Nigerian dentists

The Saudi dental journal, 2011-07, Vol.23 (3), p.153-156

2011

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Effect of Gamma Irradiation on Amino Acids profile, Minerals and Some Vitamins Content in Pigeon Pea (Cajanus Cajan) Flour

British journal of applied science & technology, 2015-01, Vol.5 (1), p.90-98

2015

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Evaluation of starters for the fermentation of African oil bean (Pentaclethra Macrophylla Benth) seeds

Nutrition and food science, 2008-01, Vol.38 (5), p.451-457

2008

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Effect of addition of ripe bananas on some physico-chemical properties of maize 'extract'

International journal of food sciences and nutrition, 2003-11, Vol.54 (6), p.437-445

2003

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Drying characteristics and sorption isotherm of tomato slices

Journal of food engineering, 2006-03, Vol.73 (2), p.157-163

2006

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Regression relationships for the soaking and cooking properties of two cowpea varieties

Journal of food engineering, 1998, Vol.37 (3), p.331-344

1998

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Effect of Processing Factors on Rheological Properties of Ogi

International journal of food properties, 2003-01, Vol.6 (3), p.405-418

2003

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Economic analysis of the production of ready-to-eat ` Gbegiri' bean mix powder

Technovation, 1999-12, Vol.19 (12), p.747-753

1999

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Thermal properties of ground and hydrated cowpea

Journal of food engineering, 1996-08, Vol.29 (3), p.249-256

1996

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Effect of heat-moisture pre-treatment on physical characteristics of dehydrated yam

Journal of food engineering, 1996-04, Vol.28 (1), p.45-54

1996

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An Integrated E-Learning Examination Model Using Combined MCQ and Essay Based Full Blind Marking Assessment Technique

Journal of Automation and Control Engineering, 2013, Vol.1 (2), p.135-139

2013

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Influence of Drying Methods and Soaking Media on Lafun Processed from Cassava Chips

British journal of applied science & technology, 2016-01, Vol.16 (2), p.1-14

2016

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The effects of soaking and cooking time on the cooking properties of two cowpea varieties

Journal of food engineering, 1997, Vol.33 (3), p.337-346

1997

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Establishing processing conditions for canning cowpea seeds in tomato sauce

International journal of food science & technology, 1997-07, Vol.32 (4), p.313-324

1997

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Preliminary studies on the traditional processing of Kilishi

Journal of the science of food and agriculture, 1990, Vol.50 (1), p.89-98

1990

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PHYSICOCHEMICAL PROPERTIES OF FOUR TOMATO CULTIVARS GROWN IN NIGERIA

Journal of food processing and preservation, 2006-02, Vol.30 (1), p.79-86

2006

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Effect of soy fractions on some functional and rheological properties of maize-banana mixtures

Journal of food processing and preservation, 1991-02, Vol.15 (1), p.31-43

1991

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Effect of Steaming Method and Time on the Physical and Chemical Properties of Flour from Yam Tubers

Nigerian food journal, 2009-11, Vol.26 (2)

2009

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Optimisation of alpha-amylase inhibitor production in solid state fermentation

Modeling of the Cracking Efficiency of Tenera Cultivar Palm Nuts Using Comparative Analysis Between Artificial Neural Network and Response Surface Methodology

Effect of fermentation on the physicochemical properties, pasting profile and sensory scores of normal endosperm maize and quality protein maize flours

Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat

Rheology of Soy-Ogi: effect of concentration and temperature

A Conceptual Approach to Resources Allocation Scheduling

Effect of Processing and Packaging on the Lycopene Content of Tomato Products

Experience of wrong-site tooth extraction among Nigerian dentists

Effect of Gamma Irradiation on Amino Acids profile, Minerals and Some Vitamins Content in Pigeon Pea (Cajanus Cajan) Flour

Evaluation of starters for the fermentation of African oil bean (Pentaclethra Macrophylla Benth) seeds

Effect of addition of ripe bananas on some physico-chemical properties of maize 'extract'

Drying characteristics and sorption isotherm of tomato slices

Regression relationships for the soaking and cooking properties of two cowpea varieties

Effect of Processing Factors on Rheological Properties of Ogi

Economic analysis of the production of ready-to-eat ` Gbegiri' bean mix powder

Thermal properties of ground and hydrated cowpea

Effect of heat-moisture pre-treatment on physical characteristics of dehydrated yam

An Integrated E-Learning Examination Model Using Combined MCQ and Essay Based Full Blind Marking Assessment Technique

Influence of Drying Methods and Soaking Media on Lafun Processed from Cassava Chips

The effects of soaking and cooking time on the cooking properties of two cowpea varieties

Establishing processing conditions for canning cowpea seeds in tomato sauce

Preliminary studies on the traditional processing of Kilishi

PHYSICOCHEMICAL PROPERTIES OF FOUR TOMATO CULTIVARS GROWN IN NIGERIA

Effect of soy fractions on some functional and rheological properties of maize-banana mixtures

Effect of Steaming Method and Time on the Physical and Chemical Properties of Flour from Yam Tubers

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