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Emmanuel Anyachukwu Irondi

Kwara State University

H指数:17

被引数:881

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Nutrient, nutraceutical, and sensory attributes of an instant plant-based milk substitute made from potato-coconut-peanut blend supplemented with beetroot and turmeric

一种由土豆-椰子-花生混合物制成并补充甜菜根和姜黄的马铃薯基速溶牛奶替代品的营养成分、保健食品特性和感官特性

Journal of the Science of Food and Agriculture

IF3.5

2026-09-070

PRE

Enhancement of Carotenoid Profile and Beta-Carotene Bioavailability in African Locust Bean Pulp-Supplemented Instant Kunu Beverage

非洲蝗豆果肉补充的即食库努饮料中类胡萝卜素组成和β-胡萝卜素生物利用度的提升

Journal of Food Processing and Preservation

IF2.5

2026-01-010

OAAI

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2024-02-214

OA

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

FRONTIERS IN NUTRITION

IF5.1

2024-01-110

OAAI

Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2024-01-092

OA

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

FRONTIERS IN NUTRITION

IF5.1

2023-10-3025

OAAI

Phenolics profile, anti-nephrolithiasis, and antioxidant activities of Monodora myristica seed: impact of endogenous proteins and lipids

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2023-09-075

OA

Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes

优质黄肉木薯基因型的抗氧化剂，淀粉消化酶抑制和糊化特性

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2023-03-164

OA

Nutrigenomics: An inimitable interaction amid genomics, nutrition and health

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-12-018

PRE

Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava

FRONTIERS IN NUTRITION

IF5.1

2022-10-149

OAAI

Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour

内源性脂质和蛋白质对高粱粉抗氧化，体外淀粉消化率和糊化特性的影响

FRONTIERS IN NUTRITION

IF5.1

2022-01-1314

OAAI

Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of Striga-Resistant Yellow-Orange Maize Hybrids

IF4.6

2021-11-159

OAAI

Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods

FRONTIERS IN NUTRITION

IF5.1

2021-02-2417

OAAI

Characterization of Striga-Resistant Yellow-Orange Maize Hybrids for Bioactive, Carbohydrate, and Pasting Properties

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2020-12-1013

OAAI

Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2019-06-0152

OAAI

Phenolic constituents, anti-radicals, and enzymes inhibitory potentials of Brachystegia eurycoma seeds: Effects of processing methods

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2018-01-099

OAAI

Inhibitory effects of tropical almond leaf extract on xanthine oxidase, pancreatic lipase, and angiotensin 1-converting enzyme, in vitro

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2017-12-0711

OAAI

Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α-amylase, α-glucosidase, and aldose reductase

FOOD SCIENCE & NUTRITION

IF3.8

2016-05-2549

OAAI

Antidiabetic effects of Mangifera indica Kernel Flour-supplemented diet in streptozotocin-induced type 2 diabetes in rats

FOOD SCIENCE & NUTRITION

IF3.8

2016-02-1733

OAAI