Comparison of probiotic strains on microbial control and metabolite characteristics in low-salt fermented mustard green cabbage using wet vacuum impregnation

Συγγραφείς: Gonu, Hellie, Areerate, Panadda, Essiedu, Justice Amakye, Tunsagool, Paiboon, Withayagiat, Ulaiwan ^⁎

Πηγή: In Journal of Agriculture and Food Research June 2026 28

Exploring the nutritional, phytochemical, and functional potential of African star apple (Chrysophyllum albidum) and its byproducts: A review of bioactivities and food applications

Συγγραφείς: Adadi, Parise ^{a, ⁎}, Mensah, Emmanuel Ofosu ^b, Asase, Richard Vincent ^c, Essiedu, Justice Amakye ^d

Πηγή: In Food Research International 31 May 2026 232

Physicochemical, antioxidant activity, and sensory characteristics of mead produced with Hibiscus sabdariffa and Betula pendula (Birch sap)

Συγγραφείς: Essiedu, Justice Amakye ^{1, ⁎}, Kovaleva, Elena G.

Πηγή: In Biocatalysis and Agricultural Biotechnology June 2024 58

In Vitro and In Vivo Evaluation of Mung Bean Coat–Enriched Coffee for Potential Diabetes Management: Enzyme Inhibition and Impact on Postprandial Glycemia and Insulinaemia in Healthy Individuals.

Συγγραφείς: Pookate, Wassana, Trachootham, Dunyaporn, Suttisansanee, Uthaiwan, Essiedu, Justice Amakye, Santivarangkna, Chalat, Bose, Anupama

Πηγή: Journal of Food Biochemistry; 7/17/2026, Vol. 2026, p1-10, 10p

Θεματικοί όροι: Enzyme inhibitors, Alpha-glucosidases, Hyperinsulinism, Treatment of diabetes, CD26 antigen, Hyperglycemia, Mung bean, Coffee

Cranberry‐Enriched Mead: Effects of Supplementation and Fermentation Duration on Bioactive Composition, Antioxidant Capacity, Volatile Organic Compounds, and Sensory Quality.

Συγγραφείς: Essiedu, Justice Amakye¹ (AUTHOR) asiedujustice@gmail.com, Adadi, Parise² (AUTHOR) parise.adadi@otago.ac.nz, Kovaleva, Elena G.¹ (AUTHOR), Henheik, Prisca-Maryla (AUTHOR)

Πηγή: Journal of Food Biochemistry. 10/7/2025, Vol. 2025, p1-14. 14p.

Θεματικοί όροι: *Product quality, Cranberries, Bioactive compounds, Oxidant status, Non-alcoholic beverages, Fermentation, Alcoholic beverages

Evaluation of physiochemical composition, phenolic compounds, and antioxidant activity of Kombucha produced from Thunbergia laurifolia as a potential functional food

Συγγραφείς: Essiedu, Justice Amakye, Areerate, Panadda, Withayagiat, Ulaiwan

Πηγή: International Journal of Food Science & Technology ; volume 59, issue 10, page 6999-7010 ; ISSN 0950-5423 1365-2621

Διαθεσιμότητα: http://dx.doi.org/10.1111/ijfs.17408

ISOLATION OF AMYLASE PRODUCING FUNGI FROM CASSAVA FLOUR

Συγγραφείς: Essiedu, Justice Amakye, primary, Johnson, Frank Seth, additional, Ayimbila, Francis, additional

Πηγή: Fungal Territory. 2021/03/17

Σύνδεσμος πρόσβασης: https://office.scicell.org/index.php/FT/article/download/151/117