المؤلفون: I. A. Adesina, A. O. Ojokoh, D. J. Arotupin

المصدر: Journal of Advances in Microbiology, 4(3), 1-8, (2017-07-04)

مصطلحات موضوعية: Antifungal activity, lactic acid bacteria, mould, bakery, spoilage

Relation: https://doi.org/10.9734/JAMB/2016/31386; oai:zenodo.org:827043

الاتاحة: https://doi.org/10.9734/JAMB/2016/31386

المؤلفون: Ojokoh Eromosele, O Ojokoh Linda, Omonu Richard, C Eletuanya Jessica, M Nwachukwu Chidinma

المصدر: Asian Food Science Journal. :11-17

مصطلحات موضوعية: Environmental Engineering, Phytochemical, Chemistry, Mineral analysis, Food science, Proximate, Proximate composition, Tetracarpidium conophorum

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::64e2f9c791c4e5e71087f905c5d46890
https://doi.org/10.9734/afsj/2020/v19i230234

المؤلفون: Doris, Oluwafemi Yinka, O., Oyetayo V., O., Ojokoh A., S., Bamidele O.

المصدر: International Journal of Sciences: Basic and Applied Research (IJSBAR); Vol 19 No 2 (2015); 295-305 ; 2307-4531

مصطلحات موضوعية: Trametes species, Wild mushroom, Agricultural waste, Enzyme

وصف الملف: application/pdf; application/msword

Relation: https://www.gssrr.org/index.php/JournalOfBasicAndApplied/article/view/2693/2095; https://www.gssrr.org/index.php/JournalOfBasicAndApplied/article/view/2693/5110; https://www.gssrr.org/index.php/JournalOfBasicAndApplied/article/view/2693

الاتاحة: https://www.gssrr.org/index.php/JournalOfBasicAndApplied/article/view/2693

المؤلفون: A O Ojokoh, O A Akinseye, O E Fayemi

المصدر: African Journal of Food Science. 13:196-202

مصطلحات موضوعية: Mucuna, Economics and Econometrics, 030309 nutrition & dietetics, General Chemical Engineering, Aspergillus flavus, Geotrichum, 03 medical and health sciences, 0404 agricultural biotechnology, Rhizopus, Tannin, General Materials Science, Food science, Marketing, chemistry.chemical_classification, 0303 health sciences, biology, fungi, food and beverages, 04 agricultural and veterinary sciences, Proximate, biology.organism_classification, 040401 food science, carbohydrates (lipids), chemistry, Fermentation, Mucuna pruriens

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::502d878782d32bd3131b4b5a3aaf4b77
https://doi.org/10.5897/ajfs2018.1733

المؤلفون: T. L. Ajayi-Choco, A. O. Ojokoh

المصدر: European Journal of Nutrition & Food Safety. :16-23

مصطلحات موضوعية: Mineral, Chemistry, Organoleptic, Extrusion, Fermentation, Food science, Mineral composition

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6b4017c1638eda88c0383d22149e632e
https://doi.org/10.9734/ejnfs/2019/v10i130091

المؤلفون: Muftau Kolawole Oladunmoye, Anthony O. Ojokoh, Omolara Ojuolape Adeoye, Tinuola Tokunbo Adebolu

المصدر: Archives of Current Research International. :1-8

مصطلحات موضوعية: Horticulture, biology, General Medicine, Subspecies, Shelf life, biology.organism_classification, Daucus carota

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7426dbaf406499a92386195f880ce258
https://doi.org/10.9734/acri/2019/v18i230133

المؤلفون: V. O. Oyetayo, A. O. Ogunlade, A. O. Ojokoh

المصدر: Asian Food Science Journal. 7:1-8

مصطلحات موضوعية: Environmental Engineering, Antioxidant, Phytochemical, medicine.medical_treatment, medicine, Food science, Biology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::642678b1c44feb8adaf04267240f5d74
https://doi.org/10.9734/afsj/2019/45699

المؤلفون: A. O. Ojokoh, A. O. Ogunlade, V. O. Oyetayo

المصدر: Food Research, Vol 3, Iss 3, Pp 272-279 (2019)

مصطلحات موضوعية: lcsh:TX901-946.5, media_common.quotation_subject, West African cheese, lcsh:TX341-641, 010501 environmental sciences, Mineral composition, Biology, Biocoagulants, 01 natural sciences, Sheep milk, 03 medical and health sciences, West african, 0302 clinical medicine, Animal science, Quality (business), 030212 general & internal medicine, lcsh:Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Mineral, lcsh:Nutrition. Foods and food supply, 0105 earth and related environmental sciences, Food Science, media_common

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fa7b0e9d8475c71e3b65db0eb6c6ee7
https://doi.org/10.26656/fr.2017.3(3).238

المؤلفون: E. Odion-Owase, A. O. Ojokoh, V. O. Oyetayo

المصدر: Microbiology Research Journal International. 23:1-6

مصطلحات موضوعية: 0301 basic medicine, 030109 nutrition & dietetics, Sodium bicarbonate, biology, Geography, Planning and Development, Saccharomyces cerevisae, Development, biology.organism_classification, Proximate composition, Potassium bicarbonate, 03 medical and health sciences, chemistry.chemical_compound, Cajanus, chemistry, Fermentation, Food science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::471028a2a9d152b1518ce58ad7e0c829
https://doi.org/10.9734/mrji/2018/33604

المؤلفون: Linda Ezem, A. O. Ojokoh, O Ekundayo, Ojokoh Eromosele, A Chukwudum

المصدر: Journal of Advances in Microbiology. 2:1-10

مصطلحات موضوعية: Horticulture, Fermentation, General Medicine, Biology, Proximate composition

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0f4efc9ae1500f9c5af437f5351a685c
https://doi.org/10.9734/jamb/2017/31303

المؤلفون: T Ajayi-Choco, A O Ojokoh

المصدر: International Journal of Scientific and Research Publications (IJSRP). 8

مصطلحات موضوعية: 0404 agricultural biotechnology, Chemistry, Extrusion, Fermentation, 04 agricultural and veterinary sciences, Food science, Proximate composition, 040401 food science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ff51cefe70daf4b5415adafa32fa51bc
https://doi.org/10.29322/ijsrp.8.9.2018.p8190

المؤلفون: D. J. Arotupin, I. A. Adesina, A. O. Ojokoh

المصدر: British Microbiology Research Journal. 11:1-9

مصطلحات موضوعية: biology, medicine.drug_class, Gram-positive bacteria, Antibiotics, General Medicine, biology.organism_classification, Macrolide Antibiotics, Microbiology, Lactic acid, chemistry.chemical_compound, Bacteriocin, chemistry, medicine, Fermentation, Fermentation in food processing, Bacteria

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1fe66b68a9282136ab957ab07974c7ff
https://doi.org/10.9734/bmrj/2016/21427

المؤلفون: V. O. Oyetayo, A. O. Ojokoh, R. B. Agbaje

المصدر: African Journal of Biochemistry Research. 9:89-94

مصطلحات موضوعية: chemistry.chemical_classification, Nut, Arginine, Potassium, Sodium, food and beverages, Fatty acid, chemistry.chemical_element, Amino acid, Oleic acid, chemistry.chemical_compound, chemistry, Botany, Pharmacology (medical), Fermentation, Food science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d5608d117c013c3eebdab28a54a0e3c3
https://doi.org/10.5897/ajbr2015.0847

المؤلفون: F. I. Nwokolo, A. O. Ojokoh, F. C. K. Ocloo, O. E. Fayemi

المصدر: Journal of Agricultural Biotechnology and Sustainable Development. 7:1-8

مصطلحات موضوعية: Lactobacillus casei, biology, Lactobacillus brevis, Chemistry, technology, industry, and agriculture, food and beverages, Titratable acid, biology.organism_classification, Horticulture, Lactobacillus acidophilus, Lactobacillus, Pediococcus, Fermentation, Food science, Lactobacillus plantarum

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::79814b71ba2b20bb5269f47dc365305b
https://doi.org/10.5897/jabsd2014.0236

المؤلفون: Ojokoh Eromosele, A. O. Ojokoh

المصدر: British Microbiology Research Journal. 10:1-14

مصطلحات موضوعية: Phytic acid, biology, Titratable acid, General Medicine, Proximate composition, Sorghum, biology.organism_classification, chemistry.chemical_compound, chemistry, Fermentation, Food science, Chemical composition, Sweet sorghum, Food contaminant

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::93c35b3354cf5f4b6190d6af553268b1
https://doi.org/10.9734/bmrj/2015/19260

المؤلفون: Wei Yimin, A. O. Ojokoh, Ojokoh Eromosele

المصدر: Journal of Food Science and Technology. 52:5763-5771

مصطلحات موضوعية: Absorption of water, Moisture, Volume (thermodynamics), Chemistry, Organic chemistry, Original Article, Extrusion, Food science, Solubility, Sugar, Bulk density, Chemical composition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1133493291ab5f4de3ba1a862294558
https://doi.org/10.1007/s13197-014-1689-8

المؤلفون: F. C. K. Ocloo, A. O. Ojokoh, O. Alakija, O. E. Fayemi

المصدر: African Journal of Microbiology Research. 8:1352-1359

مصطلحات موضوعية: Phytic acid, biology, Hydrogen cyanide, food and beverages, Titratable acid, Plant Science, biology.organism_classification, Microbiology, Oxalate, Vigna, chemistry.chemical_compound, Infectious Diseases, chemistry, Treculia africana, Fermentation, Food science, Lactobacillus plantarum

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::cab162607352bf339777bab4a4fd9b39
https://doi.org/10.5897/ajmr2013.6469

المؤلفون: A. O. Ojokoh, M. K. Daramola, O. J. Oluoti

المصدر: African Journal of Agricultural Research. 8:3566-3570

مصطلحات موضوعية: biology, Hydrogen cyanide, Titratable acid, biology.organism_classification, Vigna, Horticulture, chemistry.chemical_compound, Treculia africana, chemistry, Leuconostoc, Fermentation, Composition (visual arts), General Agricultural and Biological Sciences, Antinutrient

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ffbc0a85cb8be62548210dee82eb865f
https://doi.org/10.5897/ajar12.1944

المؤلفون: A. O. Ojokoh, O.E. Fayemi

المصدر: Journal of Food Processing and Preservation. 38:183-192

مصطلحات موضوعية: education.field_of_study, Absorption of water, biology, General Chemical Engineering, Population, Hydrogen cyanide, food and beverages, General Chemistry, biology.organism_classification, Lactic acid, chemistry.chemical_compound, chemistry, Brining, Fermentation, Food science, education, Water content, Lactobacillus plantarum, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::40163812955b45aea0c4a385e8981409
https://doi.org/10.1111/j.1745-4549.2012.00763.x

المؤلفون: Wang Zhangcun, Fengliang Chen, Zhao Xuewei, A. O. Ojokoh, Yimin Wei

المصدر: Critical Reviews in Food Science and Nutrition. 51:835-854

مصطلحات موضوعية: Hot Temperature, Order of reaction, Food extrusion, Food Handling, Chemistry, business.industry, Plastics extrusion, General Medicine, Models, Theoretical, Residence time distribution, Industrial and Manufacturing Engineering, Isothermal process, Chemical kinetics, Kinetics, Reaction rate constant, Food, Extrusion, Cooking, Shear Strength, Process engineering, business, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::177ed5da7ecec8ed07f49fabf0ee9d00
https://doi.org/10.1080/10408398.2010.483023