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Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

Food science & nutrition, 2021-02, Vol.9 (2), p.639-650

2021

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Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant

Heliyon, 2021-05, Vol.7 (5), p.e07107-e07107, Article e07107

2021

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Comparison of the Physicochemical Properties and Pasting Characteristics of Flour and Starch from Red and White Sweet Potato Cultivars

Journal of agricultural and food chemistry, 2003-04, Vol.51 (8), p.2232-2236

2003

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Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine (Dioclea reflexa) Using Response Surface Methodology

Preventive nutrition and food science, 2019-12, Vol.24 (4), p.468-477

2019

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Effect of preprocessing techniques on pearl millet flour and changes in technological properties

International journal of food science & technology, 2017-04, Vol.52 (4), p.992-999

2017

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Amino acid composition and antioxidant properties of the enzymatic hydrolysate of calabash nutmeg (Monodora myristica) and its membrane ultrafiltration peptide fractions

Journal of food biochemistry, 2021-03, Vol.45 (3), p.e13437-n/a

2021

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Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours

Food science & nutrition, 2016-07, Vol.4 (4), p.573-587

2016

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Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (Monodora myristica) Flour and Protein Products

Journal of the American Oil Chemists' Society, 2017-11, Vol.94 (11), p.1361-1371

2017

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Cognitive impairment by non‐insulin‐dependent diabetes mellitus was attenuated by dietary supplements of marble vine (Dioclea reflexa) and plantain (Musa paradisiaca) dough meals in albino rats

Journal of food biochemistry, 2021-03, Vol.45 (3), p.e13473-n/a

2021

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Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Food production, processing and nutrition, 2022-07, Vol.4 (1), p.1-10, Article 15

2022

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Thermal Stability of Genistein and Daidzein and Its Effect on Their Antioxidant Activity

Journal of agricultural and food chemistry, 2003-07, Vol.51 (15), p.4394-4399

2003

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Prebiotic effects of cassava fibre as an ingredient in cracker-like products

Food & function, 2012-02, Vol.3 (2), p.159-163

2012

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Structural and functional properties of Buchholzia coriacea seed flour and protein concentrate at different pH and protein concentrations

Food hydrocolloids, 2018-01, Vol.74, p.275-288

2018

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Pasting Characteristics, Baking and Sensory Qualities of Cakes from Blends of Cassava and Wheat Flours

Journal of culinary science & technology, 2014-01, Vol.12 (2), p.109-127

2014

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Batter Rheology, Baking, and Sensory Qualities of Cake from Blends of Breadfruit and Wheat Flours

Journal of culinary science & technology, 2013-01, Vol.11 (3), p.203-221

2013

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Phytochemical constituents and assessment of crude extracts from Boerhavia diffusa L. and Lonchocarpus sericeus (Poir.) Kunth ex DC. leaves for antioxidant and antibacterial activities

Measurement. Food, 2022-02, Vol.5, p.100018, Article 100018

2022

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Effect of Membrane Processing on Amino Acid Composition and Antioxidant Properties of Marble Vine Seed (Dioclea reflexa) Protein Hydrolysate

Journal of food processing and preservation, 2017-06, Vol.41 (3), p.n/a

2017

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A preliminary study on the use of tempe-based formula as a weaning diet in Nigeria

Plant foods for human nutrition (Dordrecht), 2002-01, Vol.57 (3-4), p.365-376

2002

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Effect of Roasting on the Photochemical Properties of Three Varieties of Marble Vine (Dioclea reflexa) Using Response Surface Methodology

Preventive Nutrition and Food Science, 2019, 24(4), , pp.468-477

2019

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Effect of Membrane Processing on Amino Acid Composition and Antioxidant Properties of Marble Vine Seed ( Dioclea reflexa ) Protein Hydrolysate: Antioxidant Marble Vine Seed Hydrolysates

Journal of food processing and preservation, 2017-06, Vol.41 (3), p.e12917

2017

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Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries

Food and nutrition sciences, 2016, Vol.7 (13), p.1241-1252

2016

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Antioxidant and antihypertensive activities of wonderful cola (Buchholzia coriacea) seed protein and enzymatic protein hydrolysates

Journal of Food Bioactives, 2018-09, Vol.3, p.133-143

2018

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Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Journal of food process engineering, 2019-10, Vol.42 (6), p.n/a

2019

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Hydration kinetics of Carioca beans at different pHs

Journal of food process engineering, 2018-12, Vol.41 (8), p.n/a

2018

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Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant

Comparison of the Physicochemical Properties and Pasting Characteristics of Flour and Starch from Red and White Sweet Potato Cultivars

Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine (Dioclea reflexa) Using Response Surface Methodology

Effect of preprocessing techniques on pearl millet flour and changes in technological properties

Amino acid composition and antioxidant properties of the enzymatic hydrolysate of calabash nutmeg (Monodora myristica) and its membrane ultrafiltration peptide fractions

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours

Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (Monodora myristica) Flour and Protein Products

Cognitive impairment by non‐insulin‐dependent diabetes mellitus was attenuated by dietary supplements of marble vine (Dioclea reflexa) and plantain (Musa paradisiaca) dough meals in albino rats

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Thermal Stability of Genistein and Daidzein and Its Effect on Their Antioxidant Activity

Prebiotic effects of cassava fibre as an ingredient in cracker-like products

Structural and functional properties of Buchholzia coriacea seed flour and protein concentrate at different pH and protein concentrations

Pasting Characteristics, Baking and Sensory Qualities of Cakes from Blends of Cassava and Wheat Flours

Batter Rheology, Baking, and Sensory Qualities of Cake from Blends of Breadfruit and Wheat Flours

Phytochemical constituents and assessment of crude extracts from Boerhavia diffusa L. and Lonchocarpus sericeus (Poir.) Kunth ex DC. leaves for antioxidant and antibacterial activities

Effect of Membrane Processing on Amino Acid Composition and Antioxidant Properties of Marble Vine Seed (Dioclea reflexa) Protein Hydrolysate

A preliminary study on the use of tempe-based formula as a weaning diet in Nigeria

Effect of Roasting on the Photochemical Properties of Three Varieties of Marble Vine (Dioclea reflexa) Using Response Surface Methodology

Effect of Membrane Processing on Amino Acid Composition and Antioxidant Properties of Marble Vine Seed ( Dioclea reflexa ) Protein Hydrolysate: Antioxidant Marble Vine Seed Hydrolysates

Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries

Antioxidant and antihypertensive activities of wonderful cola (Buchholzia coriacea) seed protein and enzymatic protein hydrolysates

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Hydration kinetics of Carioca beans at different pHs

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