EI
Emmanuel Anyachukwu Irondi

Publications (10)

Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities
Article scientifique · 2025
Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance
Article scientifique · 2024
Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits
Article scientifique · 2024
Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits
Article scientifique · 2023
Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes
Article scientifique · 2023
Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava
Article scientifique · 2022
Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads
Article scientifique · 2022
Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour
Article scientifique · 2022
Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods
Article scientifique · 2021
Characterization of Striga-Resistant Yellow-Orange Maize Hybrids for Bioactive, Carbohydrate, and Pasting Properties
Article scientifique · 2020

Domaines principaux

Sciences agricoles, animales et alimentaires4 Sciences de la santé4 Sciences de la Terre et de l'environnement1 Sciences de la vie et biotechnologies1

Statistiques

Consultations21
Téléchargements0