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Results:
1-15
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Results: 15
Authors:
ADEGOKE GO
RAO LJM
SHANKARACHARYA NB
Citation: Go. Adegoke et al., A COMPARISON OF THE ESSENTIAL OILS OF AFRAMOMUM-DANIELLII (HOOK. F) K-SCHUM AND AMOMUM-SUBULATUM ROXB, Flavour and fragrance journal, 13(5), 1998, pp. 349-352
Authors:
ADEGOKE GO
KUMAR MV
KRISHNA AGG
VARADARAJ MC
SAMBAIAH K
LOKESH BR
Citation: Go. Adegoke et al., ANTIOXIDANTS AND LIPID OXIDATION IN FOODS - A CRITICAL-APPRAISAL, Journal of Food Science and Technology, 35(4), 1998, pp. 283-298
Authors:
ADEGOKE GO
KRISHNA AGG
Citation: Go. Adegoke et Agg. Krishna, EXTRACTION AND IDENTIFICATION OF ANTIOXIDANTS FROM THE SPICE AFRAMOMUM-DANIELLI, Journal of the American Oil Chemists' Society, 75(8), 1998, pp. 1047-1052
Authors:
ADEGOKE GO
IWAHASHI H
KOMATSU Y
Citation: Go. Adegoke et al., INHIBITION OF SACCHAROMYCES-CEREVISIAE BY COMBINATION OF HYDROSTATIC-PRESSURE AND MONOTERPENES, Journal of food science, 62(2), 1997, pp. 404-405
Authors:
ADEGOKE GO
ODESOLA BA
Citation: Go. Adegoke et Ba. Odesola, STORAGE OF MAIZE AND COWPEA AND INHIBITION OF MICROBIAL AGENTS OF BIODETERIORATION USING THE POWDER AND ESSENTIAL OIL OF LEMON GRASS (CYMBOPOGON CITRATUS), International biodeterioration & biodegradation, 37(1-2), 1996, pp. 81-84
Authors:
ADEGOKE GO
ALLAMU AE
AKINGBALA JO
AKANNI AO
Citation: Go. Adegoke et al., INFLUENCE OF SUNDRYING ON THE CHEMICAL-COMPOSITION, AFLATOXIN CONTENTAND FUNGAL COUNTS OF 2 PEPPER VARIETIES - CAPSICUM-ANNUM AND CAPSICUM-FRUTESCENS, Plant foods for human nutrition, 49(2), 1996, pp. 113-117
Authors:
ETOA FX
ADEGOKE GO
Citation: Fx. Etoa et Go. Adegoke, EVOLUTION OF THERMAL-RESISTANCE OF SPORES OF 2 BACILLUS SPECIES IN PEPPER AND HONEY, Sciences des aliments, 16(1), 1996, pp. 49-59
Authors:
ETOA FX
ADEGOKE GO
Citation: Fx. Etoa et Go. Adegoke, CHANGES IN THERMORESISTANCE OF SOME BACILLUS SPORES AFTER SUBLETHAL HEAT PRETREATMENT, Revista espanola de ciencia y tecnologia de alimentos, 35(3), 1995, pp. 285-295
Authors:
EKANEM EO
ADEGOKE GO
Citation: Eo. Ekanem et Go. Adegoke, BACTERIOLOGICAL STUDY OF WEST-AFRICAN CLAM (EGERIA-RADIATA LAMARCH) AND THEIR OVERLYING WATERS, Food microbiology, 12(5), 1995, pp. 381-385
Authors:
ADEGOKE GO
NWAIGWE RN
OGUNTIMEIN GB
Citation: Go. Adegoke et al., MICROBIOLOGICAL AND BIOCHEMICAL-CHANGES DURING THE PRODUCTION OF SEKETE - A FERMENTED BEVERAGE MADE FROM MAIZE, Journal of Food Science and Technology, 32(6), 1995, pp. 516-518
Authors:
ADEGOKE GO
OTUMU EJ
AKANNI AO
Citation: Go. Adegoke et al., INFLUENCE OF GRAIN QUALITY, HEAT, AND PROCESSING TIME ON THE REDUCTION OF AFLATOXIN B-1 LEVELS IN TUWO AND OGI - 2 CEREAL-BASED PRODUCTS, Plant foods for human nutrition, 45(2), 1994, pp. 113-117
Authors:
ADEGOKE GO
ADEBAYO CO
Citation: Go. Adegoke et Co. Adebayo, PRODUCTION, NUTRITIONAL PROFILES AND STORABILITY OF AADUN AND KOKORO - 2 CORN PRODUCTS, Plant foods for human nutrition, 45(2), 1994, pp. 139-144
Authors:
ADEGOKE GO
SKURA BJ
Citation: Go. Adegoke et Bj. Skura, NUTRITIONAL PROFILE AND ANTIMICROBIAL SPECTRUM OF THE SPICE AFRAMOMUM-DANIELLI K SCHUM, Plant foods for human nutrition, 45(2), 1994, pp. 175-182
Authors:
OLOJEDE F
ENGELHARDT G
WALLNOFER PR
ADEGOKE GO
Citation: F. Olojede et al., DECREASE OF GROWTH AND AFLATOXIN PRODUCTION IN ASPERGILLUS-PARASITICUS CAUSED BY SPICES, World journal of microbiology & biotechnology, 9(5), 1993, pp. 605-606
Authors:
ADEGOKE GO
SAGUA VY
Citation: Go. Adegoke et Vy. Sagua, INFLUENCE OF DIFFERENT SPICES ON THE MICROBIAL REDUCTION AND STORABILITY OF LABORATORY-PROCESSED TOMATO KETCHUP AND MINCED MEAT, Die Nahrung, 37(4), 1993, pp. 352-355
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