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Effects of age and extraction solvent on phytochemical content and antioxidant activity of fresh Moringa oleifera L. leaves

Food science & nutrition, 2018-11, Vol.6 (8), p.2188-2198

2018

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Compositional, spectroscopic and rheological analyses of mucilage isolated from taro (Colocasia esculenta L. Schott) corms

Journal of food science and technology, 2014-05, Vol.51 (5), p.900-907

2014

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Mucilage chemical profile and antioxidant properties of giant swamp taro tubers

Journal of food science and technology, 2014-12, Vol.51 (12), p.3559-3567

2014

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Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Journal of food science and technology, 2016-01, Vol.53 (1), p.145-157

2016

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Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling

Food and bioprocess technology, 2014-05, Vol.7 (5), p.1354-1363

2014

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Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits

Journal of food science and technology, 2014-09, Vol.51 (9), p.1893-1901

2014

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Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leaves

Food production, processing and nutrition, 2021-08, Vol.3 (1), p.1-16, Article 22

2021

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Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth

Journal of food engineering, 2008-06, Vol.86 (3), p.349-357

2008

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Texture, microstructure and physicochemical characteristics of taro ( Colocasia esculenta) as influenced by cooking conditions

Journal of food engineering, 2009-04, Vol.91 (3), p.373-379

2009

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Changes in flour gelatinisation of trifoliate yam (Dioscorea dumetorum) tubers after harvest

Journal of the science of food and agriculture, 2008-08, Vol.88 (11), p.1975-1980

2008

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Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour

Food and bioprocess technology, 2013-07, Vol.6 (7), p.1809-1819

2013

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Antioxidant activities of essential oil of Bidens pilosa (Linn. Var. Radita) used for the preservation of food qualities in North Cameroon

Food science & nutrition, 2016-09, Vol.4 (5), p.671-678

2016

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Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation

Journal of the science of food and agriculture, 2006-04, Vol.86 (6), p.902-907

2006

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Kinetics of Starch Gelatinisation and Mass Transfer During Cooking of Taro (Colocasia esculenta L. Schott) Slices

Die Stärke, 2003-04, Vol.55 (3-4), p.170-176

2003

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IGOB131, a novel seed extract of the West African plant Irvingia gabonensis, significantly reduces body weight and improves metabolic parameters in overweight humans in a randomized double-blind placebo controlled investigation

Lipids in health and disease, 2009-03, Vol.8 (1), p.7-7, Article 7

2009

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Processing, Physicochemical, Nutritional, and Organoleptical Properties of Dackere, an African Cereal/Tuber Food Semolina

Food and bioprocess technology, 2013-03, Vol.6 (3), p.699-709

2013

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Kinetics studies of some physico-chemical substances during roasting and preparation of beverage made by Cassia occidentalis seeds

Food science & technology, 2007-01, Vol.40 (4), p.730-736

2007

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Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough

Journal of the science of food and agriculture, 2008-01, Vol.88 (2), p.273-279

2008

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Optimising extraction of antioxidants from roasted Moringa oleifera Lam. leaves using response surface methodology

Journal of food processing and preservation, 2020-06, Vol.44 (6), p.n/a

2020

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The Potential Application of Syzygium aromaticum and Cymbopogon citratus Essential Oils as Natural Preservatives of Beef Patties

Food and nutrition sciences, 2015-03, Vol.6 (3), p.374-385

2015

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Antihyperglycemic Activity and Toxicity of Nanocapsules containing Roasted Moringa Leaf Antioxidants

Nutrition & food science international journal, 2023-08, Vol.11 (1)

2023

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Nanoencapsulation of Antioxidant-Rich Fraction of Roasted Moringa oleifera L. Leaf Extract: Physico-Chemical Properties and in Vitro Release Mechanisms

Food and nutrition sciences, 2021, Vol.12 (9), p.915-936

2021

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Preparation of Ready to Use Supplementary Food for Treating Moderate Acute Malnutrition in Children Aged 6 to 59 Months

IRA-International Journal of Applied Sciences (ISSN 2455-4499), 2020-05, Vol.14 (3), p.22

2020

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Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties

International journal of food engineering, 2016-03, Vol.12 (2), p.139-152

2016

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Particular benefits can be attributed to Moringa oleifera lam leaves based on origin and stage of maturity

Journal of experimental biology and agricultural sciences, 2015-12, Vol.3 (6), p.541-555

2015

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Effects of age and extraction solvent on phytochemical content and antioxidant activity of fresh Moringa oleifera L. leaves

Compositional, spectroscopic and rheological analyses of mucilage isolated from taro (Colocasia esculenta L. Schott) corms

Mucilage chemical profile and antioxidant properties of giant swamp taro tubers

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling

Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits

Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leaves

Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth

Texture, microstructure and physicochemical characteristics of taro ( Colocasia esculenta) as influenced by cooking conditions

Changes in flour gelatinisation of trifoliate yam (Dioscorea dumetorum) tubers after harvest

Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour

Antioxidant activities of essential oil of Bidens pilosa (Linn. Var. Radita) used for the preservation of food qualities in North Cameroon

Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation

Kinetics of Starch Gelatinisation and Mass Transfer During Cooking of Taro (Colocasia esculenta L. Schott) Slices

IGOB131, a novel seed extract of the West African plant Irvingia gabonensis, significantly reduces body weight and improves metabolic parameters in overweight humans in a randomized double-blind placebo controlled investigation

Processing, Physicochemical, Nutritional, and Organoleptical Properties of Dackere, an African Cereal/Tuber Food Semolina

Kinetics studies of some physico-chemical substances during roasting and preparation of beverage made by Cassia occidentalis seeds

Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough

Optimising extraction of antioxidants from roasted Moringa oleifera Lam. leaves using response surface methodology

The Potential Application of Syzygium aromaticum and Cymbopogon citratus Essential Oils as Natural Preservatives of Beef Patties

Antihyperglycemic Activity and Toxicity of Nanocapsules containing Roasted Moringa Leaf Antioxidants

Nanoencapsulation of Antioxidant-Rich Fraction of Roasted Moringa oleifera L. Leaf Extract: Physico-Chemical Properties and in Vitro Release Mechanisms

Preparation of Ready to Use Supplementary Food for Treating Moderate Acute Malnutrition in Children Aged 6 to 59 Months

Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties

Particular benefits can be attributed to Moringa oleifera lam leaves based on origin and stage of maturity

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