Works matching AU OLAIYA, Charles Ojo
Results: 9
In vitro Antidiabetic, Antioxidant and Anti-lipid peroxidative Activities of Corn Steep Liquor Extracts of Curculigo pilosa and its Solvent Fractions.
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- Journal of Herbs, Spices & Medicinal Plants, 2019, v. 25, n. 4, p. 377, doi. 10.1080/10496475.2019.1635549
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Antioxidant activities of methanol extracts of Curculigo pilosa rhizome and Gladilous psittascinus corm against lipid peroxidation in rat's liver and heart.
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- Journal of Herbs, Spices & Medicinal Plants, 2019, v. 25, n. 1, p. 1, doi. 10.1080/10496475.2018.1510457
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Phytochemical, antioxidant and antibacterial studies of extracts and chromatographic fractions of Gmelina arborea Roxb (Lamiaceae).
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- Journal of Pharmacy & Bioresources, 2024, v. 21, n. 3, p. 144, doi. 10.4314/jpb.v21i3.6
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Effect of Cooking on Antioxidant and Enzymes Activity Linked to Carbohydrate Metabolism and Lipid Peroxidation of Eggplant (Solanum melongena).
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- Pertanika Journal of Tropical Agricultural Science, 2018, v. 41, n. 4, p. 1717
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Improving the nutritional quality of yam flour by substitution with Curculigo pilosa and in vitro digestibility and sensory analysis of its pasta.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 1, p. 29, doi. 10.1007/s11694-021-01114-2
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EFFECT OF RIPENING AGENTS ON THE NUTRITIONAL AND ANTIOXIDANT QUALITIES OF DIFFERENT BANANA CULTIVARS.
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- Annals: Food Science & Technology, 2019, v. 20, n. 4, p. 877
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COMPARATIVE IN VITRO ANTIOXIDANT ACTIVITIES OF SIX ACCESSIONS OF AFRICAN YAM BEANS (SPHENOSTYLIS STENOCARPA L.).
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- Annals: Food Science & Technology, 2018, v. 19, n. 3, p. 455
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ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITIES OF CORN STEEP LIQUOR ANTI-DIABETIC HERB EXTRACTS.
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- Annals: Food Science & Technology, 2016, v. 17, n. 2, p. 272
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BIOTECHNOLOGICAL STRATEGIES FOR ENHANCING THE NUTRITIVE AND NUTRACEUTICAL VALUES OF TOMATO (SOLANUM LYCOPERSICON).
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2015, v. 39, n. 2, p. 9
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