Works matching AU Badejo, Adebanjo A.

Results: 22

Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1278871

By:

Badejo, Adebanjo A.;
Osunlakin, Adeboye P.;
Famakinwa, Ademola;
Idowu, Atinuke O.;
Fagbemi, Tayo N.;
Yildiz, Fatih

Publication type:

Article

Probiotic potentials of cereal-based beverages.

Published in:

Critical Reviews in Food Science & Nutrition, 2017, v. 57, n. 4, p. 790, doi. 10.1080/10408398.2014.930018

By:

Enujiugha, Victor. N.;
Badejo, Adebanjo A.

Publication type:

Article

Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran.

Published in:

Journal of Food Biochemistry, 2018, v. 42, n. 4, p. 1, doi. 10.1111/jfbc.12447

By:

Odebode, Folasade D.;
Ekeleme, Oluchi T.;
Ijarotimi, Oluwole S.;
Malomo, Sunday A.;
Idowu, Atinuke O.;
Badejo, Adebanjo A.;
Adebayo, Isaac A.;
Fagbemi, Tayo N.

Publication type:

Article

Expression Analysis of the VTC2 and VTC5 Genes Encoding GDP-L-Galactose Phosphorylase, an Enzyme Involved in Ascorbate Biosynthesis, in Arabidopsis thaliana.

Published in:

Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 9, p. 1783, doi. 10.1271/bbb.110320

By:

Gao, Yongshun;
Badejo, Adebanjo Ayobamidele;
Shibata, Hitoshi;
Sawa, Yoshihiro;
Maruta, Takanori;
Shigeoka, Shigeru;
Page, Mike;
Smirnoff, Nicholas;
Ishikawa, Takahiro

Publication type:

Article

Analysis of Two L-Galactono-1,4-Lactone-Responsive Genes with Complementary Expression During the Development of Arabidopsis thaliana.

Published in:

Plant & Cell Physiology, 2012, v. 53, n. 3, p. 592, doi. 10.1093/pcp/pcs014

By:

Yongshun Gao;
Badejo, Adebanjo A.;
Yoshihiro Sawa;
Takahiro Ishikawa

Publication type:

Article

Increase in Ascorbate Content of Transgenic Tobacco Plants Overexpressing the Acerola (Malpighia glabra) Phosphomannomutase Gene.

Published in:

Plant & Cell Physiology, 2009, v. 50, n. 2, p. 423

By:

Adebanjo A. Badejo;
Hani A. Eltelib;
Kazunari Fukunaga;
Yukichi Fujikawa;
Muneharu Esaka

Publication type:

Article

Analysis of GDP-D-Mannose Pyrophosphorylase Gene Promoter from Acerola (Malpighia glabra) and Increase in Ascorbate Content of Transgenic Tobacco Expressing the Acerola Gene.

Published in:

Plant & Cell Physiology, 2008, v. 49, n. 1, p. 126, doi. 10.1093/pcp/pcm164

By:

Adebanjo A. Badejo;
Nobukazu Tanaka;
Muneharu Esaka

Publication type:

Article

Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain ( Musa paradisiaca)-based functional dough meals.

Published in:

Journal of Food Science & Technology, 2016, v. 53, n. 11, p. 3865, doi. 10.1007/s13197-016-2357-y

By:

Famakin, Opeyemi;
Fatoyinbo, Akindele;
Ijarotimi, Oluwole;
Badejo, Adebanjo;
Fagbemi, Tayo

Publication type:

Article

Effect of germination and fermentation on the proximate composition and functional properties of full-fat and defatted cucumeropsis mannii seed flours.

Published in:

Journal of Food Science & Technology, 2015, v. 52, n. 8, p. 5257, doi. 10.1007/s13197-014-1569-2

By:

Omowaye-Taiwo, Omolara;
Fagbemi, Tayo;
Ogunbusola, Eunice;
Badejo, Adebanjo

Publication type:

Article

Antioxidant activities of developed natural smoothies and their effects on blood glucose levels and expression of pro-inflammatory genes in streptozotocin-induced diabetic rats.

Published in:

Food Production, Processing & Nutrition, 2024, v. 6, n. 1, p. 1, doi. 10.1186/s43014-024-00249-1

By:

Michael, Jemimah A.;
Olatuyi, Victor T.;
Adelu, Akeem O.;
Falodun, Adedolapo I.;
Ogungbenro, Gideon M.;
Nwanna, Esther E.;
Elekofehinti, Olusola O.;
Badejo, Adebanjo A.

Publication type:

Article

Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 777, doi. 10.1080/15428052.2021.2016529

By:

Badejo, Adebanjo A.;
Oduola, Temitope;
Falarunu, James A.;
Olugbuyi, Ayo O.

Publication type:

Article

Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours.

Published in:

Journal of Culinary Science & Technology, 2021, v. 19, n. 1, p. 18, doi. 10.1080/15428052.2019.1681333

By:

Lawal, Sunday O.;
Idowu, Atinuke O.;
Malomo, Sunday A.;
Badejo, Adebanjo A.;
Fagbemi, Tayo N.

Publication type:

Article

Nutrient Composition and Antioxidative Potential of Seasonings Formulated from Herbs, Spices, and Seafood.

Published in:

Journal of Culinary Science & Technology, 2016, v. 14, n. 3, p. 222, doi. 10.1080/15428052.2015.1103675

By:

Badejo, Adebanjo A.

Publication type:

Article

Effects of thermal processing on the nutritional and functional properties of defatted conophor nut ( Tetracarpidium conophorum) flour and protein isolates.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 6, p. 1170, doi. 10.1002/fsn3.508

By:

Iyenagbe, David O.;
Malomo, Sunday A.;
Fagbemi, Tayo N.;
Badejo, Adebanjo A.;
Idowu, Atinuke O.

Publication type:

Article

Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties.

Published in:

Food Science & Nutrition, 2016, v. 4, n. 5, p. 679, doi. 10.1002/fsn3.331

By:

Ogundele, Oluwatoyin M. A.;
Awolu, Olugbenga O.;
Badejo, Adebanjo A.;
Nwachukwu, Ifeanyi D.;
Fagbemi, Tayo N.

Publication type:

Article

Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 493, doi. 10.1111/ijfs.16094

By:

Adepehin, Jemima Omonigho;
Enujiugha, Victor N.;
Badejo, Adebanjo A.;
Young, Glenn M.;
Odeny, Damaris Achieng

Publication type:

Article

Effect of preprocessing techniques on pearl millet flour and changes in technological properties.

Published in:

International Journal of Food Science & Technology, 2017, v. 52, n. 4, p. 992, doi. 10.1111/ijfs.13363

By:

Akinola, Stephen A.;
Badejo, Adebanjo A.;
Osundahunsi, Oluwatooyin F.;
Edema, Mojisola O.

Publication type:

Article

Transcriptome profiling of four candidate milk genes in milk and tissue samples of temperate and tropical cattle.

Published in:

Journal of Genetics, 2019, v. 98, n. 1, p. N.PAG, doi. 10.1007/s12041-019-1060-y

By:

Morenikeji, Olanrewaju B.;
Akinyemi, Mabel O.;
Wheto, Mathew;
Ogunshola, Olawale J.;
Badejo, Adebanjo A.;
Chineke, Clifford A.

Publication type:

Article

Antioxidative and anti-diabetic potentials of tigernut (Cyperus esculentus) sedge beverages fortified with Vernonia amygdalina and Momordica charantia.

Published in:

Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2790, doi. 10.1007/s11694-020-00524-y

By:

Badejo, Adebanjo Ayobamidele;
Falarunu, Abiodun James;
Duyilemi, Tolulope Israel;
Fasuhanmi, Oluwagbemiga Samuel

Publication type:

Article

Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts.

Published in:

Journal of Food Measurement & Characterization, 2020, v. 14, n. 1, p. 438, doi. 10.1007/s11694-019-00305-2

By:

Badejo, Adebanjo A.;
Nwachukwu, Uchechi;
Ayo-Omogie, Helen N.;
Fasuhanmi, Oluwagbemiga S.

Publication type:

Article

Antioxidative potentials and chromatographic analysis of beverages from blends of gluten-free acha ( Digitaria exilis) and tigernut ( Cyperus esculentus) extracts.

Published in:

Journal of Food Measurement & Characterization, 2017, v. 11, n. 4, p. 2094, doi. 10.1007/s11694-017-9593-3

By:

Badejo, Adebanjo;
Olawoyin, Bolanle;
Salawu, Sule;
Fasuhanmi, Oluwagbemiga;
Boligon, Aline;
Enujiugha, Victor

Publication type:

Article

Translocation and the alternative D-galacturonate pathway contribute to increasing the ascorbate level in ripening tomato fruits together with the D-mannose/L-galactose pathway.

Published in:

Journal of Experimental Botany, 2012, v. 63, n. 1, p. 229, doi. 10.1093/jxb/err275

By:

Badejo, Adebanjo Ayobamidele;
Wada, Keiko;
Gao, Yongshun;
Maruta, Takanori;
Sawa, Yoshihiro;
Shigeoka, Shigeru;
Ishikawa, Takahiro

Publication type:

Article