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	Ganiyu Oboh	16篇
	Ayodeji Osmund Falade	3篇
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	Esther E. Nwanna	2篇
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	Ayokunle O. Ademosun	1篇
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	Food Science & Nutrition	7篇
	Beni-Suef University Journal of Basic and Applied Sciences	2篇
	Functional Foods in Health and Disease	2篇
	International Journal of Food Science	2篇
	American Journal of Food Technology	1篇

	Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology	1篇
	Nutrients	1篇
	Pakistan Journal of Nutrition	1篇
	Polish Journal of Food and Nutrition Sciences	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Ganiyu Oboh")))) )) ) )"

共 18 条记录

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1.Consumption of thermally oxidized palm oil diets alters biochemical indices in rats

作　　者：Ayodeji Osmund Falade ;Ayodeji Osmund Falade ;Ganiyu Oboh 等

出　　处：Beni-Suef University Journal of Basic and Applied Sciences. 2015 ;4(2):150-156.doi:10.1016/j.bjbas.2015.05.009

出版社：Elsevier

文章 ID：1021634095

文章详细
2.Effect of Some Post-Harvest Treatments on the Nutritional Properties of Cnidoscolus acontifolus Leaf

作　　者：Ganiyu OBOH

出　　处：Pakistan Journal of Nutrition. 2005 ;4(4):226-230.doi:10.3923/pjn.2005.226.230

出版社：Asian Network for Scientific Information

文章 ID：27686640

文章详细全文下载
3.Antioxidative Potential of Ocimum gratissimum and Ocimum canum Leaf Polyphenols and Protective Effects on Some Pro-Oxidants Induced Lipid Peroxidation in Rat Brain: An in vitro Study

作　　者：Ganiyu Oboh

出　　处：American Journal of Food Technology. 2008 ;3(5):325-334.doi:10.3923/ajft.2008.325.334

出版社：Academic Journals Inc., USA

文章 ID：27665334

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4.Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds ( S yzygium aromaticum L.) by cooking duration

作　　者：Stephen A. Adefegha ;Ganiyu Oboh ;Sunday I. Oyeleye 等

出　　处：Food Science & Nutrition. 2016 ;4(2):250-260.doi:10.1002/fsn3.284

出版社：John Wiley & Sons, Ltd.

文章 ID：168942555

文章详细
5.Water Extractable Phytochemicals from Peppers (<i>Capsicum</i> spp.) Inhibit Acetylcholinesterase and Butyrylcholinesterase Activities and Prooxidants Induced Lipid Peroxidation in Rat Brain <i>In Vitro</i>

作　　者：Omodesola O. Ogunruku ;Ganiyu Oboh ;Ayokunle O. Ademosun

出　　处：International Journal of Food Science. 2014 ;2014.doi:10.1155/2014/605618

出版社：Hindawi Publishing Corporation

文章 ID：95454305

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6.Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour

作　　者：Emmanuel Anyachukwu IRONDI ;Wasiu AWOYALE ;Ganiyu OBOH 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2019 ;43(1):1-15.

出版社：Galati University Press

文章 ID：243742112

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7.Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review

作　　者：Ayodeji Osmund Falade ;Ganiyu Oboh ;Anthony Ifeanyi Okoh

出　　处：Polish Journal of Food and Nutrition Sciences. 2017 ;67(2):95-106.doi:10.1515/pjfns-2016-0028

出版社：Walter de Gruyter GmbH

文章 ID：210962038

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8.Green leafy vegetables from two Solanum spp. (Solanum nigrum L and Solanum macrocarpon L) ameliorate scopolamine‐induced cognitive and neurochemical impairments in rats

作　　者：Opeyemi B. Ogunsuyi ;Adedayo O. Ademiluyi ;Ganiyu Oboh 等

出　　处：Food Science & Nutrition. 2018 ;6(4):860-870.doi:10.1002/fsn3.628

出版社：John Wiley & Sons, Ltd.

文章 ID：216910477

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9.Pasting alters glycemic index, antioxidant activities, and starch‐hydrolyzing enzyme inhibitory properties of whole wheat flour

作　　者：Stephen A. Adefegha ;Tosin A. Olasehinde ;Ganiyu Oboh

出　　处：Food Science & Nutrition. 2018 ;6(6):1591-1600.doi:10.1002/fsn3.711

出版社：John Wiley & Sons, Ltd.

文章 ID：218346873

文章详细
10.Drying alters the phenolic constituents, antioxidant properties, α‐amylase, and α‐glucosidase inhibitory properties of Moringa (Moringa oleifera) leaf

作　　者：Adedayo O. Ademiluyi ;Olubukola H. Aladeselu ;Ganiyu Oboh 等

出　　处：Food Science & Nutrition. 2018 ;6(8):2123-2133.doi:10.1002/fsn3.770

出版社：John Wiley & Sons, Ltd.

文章 ID：223906541

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