35 results found

Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages”

Ahmed S. Gad, Wafaa H. Emam, Gamal F. Mohamed and Ahmed F. Sayd

American Journal of Food Technology 8 (3): 133-148, 2013

ASCI-ID: 9-416

Tigernut Processing: Its Food uses and Health Benefits

J.A. Adejuyitan

American Journal of Food Technology 6 (3): 197-201, 2011

ASCI-ID: 9-228

Comparative Study on the Nutritional Composition of Two FHIA Tetraploids FHIA-21 (Tetraploid French Plantain) and FHIA-03 (Tetraploid Cooking Banana) in Ghana

B.M. Dzomeku, E. Adu-Kwarteng and S.K. Darkey

American Journal of Food Technology 2 (5): 452-456, 2007

ASCI-ID: 9-124

Hydroponics Technology of Fodder Barley Production Used to Improve Feeding Livestock in Arid Regions of Tunisia

Aida Bouajila, Zohra Hamdi, Hajer Ammar, Abdallah Ameur, Sabrine Ziadi, Jihene Khechini, Mohammed Kamoun and Abdelwahed Ghorbel

Asian Journal of Animal and Veterinary Advances 18 (1): 21-28, 2023

ASCI-ID: 13-1044

Bioprospecting Opportunities of Mangrove Fruits for the Coastal Community in Lubuk Kertang and Pulau Sembilan, North Sumatra, Indonesia

Maulida Khairiza Nawar, Mohammad Basyuni, Chairani Hanum and Etti Sartina Siregar

Asian Journal of Plant Sciences 21 (1): 145-153, 2022

ASCI-ID: 7-1963

In vitro Culture and Field Evaluation of Two Generations of Sorghum Mutants Induced by Gamma Ray Irradiation

Prasetyorini Djarot, Endang Gati Lestari, Muhammad Fuad Anshori and Rahmat Budiarto

Asian Journal of Plant Sciences 20 (4): 648-658, 2021

ASCI-ID: 7-1940

Amino Acids Sources and Chitosan Enhance Cauliflower Yield and Quality under Heat Stress

Neama M. Marzouk, Hanaa A. Abd-Alrahman and Sameh M.M. El-Sawy

Asian Journal of Plant Sciences 21 (1): 9-23, 2022

ASCI-ID: 7-1944

Effect of Source and Processing on Maize Grain Quality and Nutritional Value for Broiler Chickens: 2. Milling Technique and Particle Size

M.M. Bhuiyan, F. Islam, A.J. Cowieson and P.A. Iji

Asian Journal of Poultry Science 7 (1): 1-16, 2013

ASCI-ID: 27-81

Quality Parameters and Nutritional Value of Different Commercial Bee Products

Otilia BOBIS, Liviu Al. MARGHITAS, Daniel DEZMIREAN, Olimpia MORAR, Victorita BONTA and Flore CHIRILA

Bulletine of UASVM Animal Science and Biotechnologies 67 (1): 91-96, 2010

ASCI-ID: 203-14

Effect of Organic Phosphorus Fertilizer and Plant Density on the Growth, Yield and Nutritional Value of Ginger (Zingiber officinale)

T.O. Modupeola, J.O. Olaniyi, A.M. Abdul-Rafiu, O.O. Taylor, T.A. Fariyike and T.O. Oyebamiji

International Journal of Agricultural Research 8 (2): 94-100, 2013

ASCI-ID: 32-550

Properties and Antioxident Activity of Probiotic Yoghurt Flavored with Black Carrot, Pumpkin and Strawberry

M. Mehriz Abou El Samh, A. Abou Dawood Sherein and H. Hebeishy Essam

International Journal of Dairy Science 8 (2): 48-57, 2013

ASCI-ID: 37-221

Digestibility and Metabolic Utilization and Nutritional Value of Leucaena leucocephala (Lam.) Leaves Meal Incorporated in the Diets of Indigenous Senegal Chickens

S.B. Ayssiwede, A. Dieng, C. Chrysostome, W. Ossebi, J.L. Hornick and A. Missohou

International Journal of Poultry Science 9 (8): 767-776, 2010

ASCI-ID: 101-1430

Comparative Analysis of Nutritive Composition, Fatty Acids, Amino Acids and Vitamin Contents of Wild and Cultured Gilthead Seabream (Sparus aurata L. 1758)

Nilgun Kaba, Sennan Yucel and Birol Baki

Journal of Animal and Veterinary Advances 8 (3): 541-544, 2009

ASCI-ID: 156-485

Beneficial Changes and Drawbacks of a Traditional Fermentation Process on Chemical Composition and Antinutritional Factors of Yellow Maize (Zea mays)

Jeanne Ejigui, Laurent Savoie, Johanne Marin and Therese Desrosiers

Journal of Biological Sciences 5 (5): 590-596, 2005

ASCI-ID: 38-1085

Nutritional Evaluation of Some Species of Fishes in Khuzestan and Determination of the Amount of Soy Bean Meal Used in the Fish Food Formula on the Basis of its Isoflavone Content

F. Papan and A.Z. Moghaddam

Journal of Biological Sciences 8 (3): 667-670, 2008

ASCI-ID: 38-26

Rhynchophorus phoenicis (F) Larva Meal: Nutritional Value and Health Implications

C.C. Okaraonye and J.C. Ikewuchi

Journal of Biological Sciences 8 (7): 1221-1225, 2008

ASCI-ID: 38-1708

Grain Bread with Buckwheat Bran Flour for a Healthy Diet

Nadezhda N. Alekhina, Elena I. Ponomareva, Svetlana I. Lukin and Alexandr A. Smirnykh

Journal of Engineering and Applied Sciences 11 (12): 2623-2627, 2016

ASCI-ID: 157-1417

Comparative Study on the Nutritional Values of FHIA-21 (Tetraploid Hybrid) and Apem (Triploid French Plantain) in Ghana

B.M. Dzomeku, R.K. Bam, E. Abu-Kwarteng and A.A. Ankomah

Journal of Plant Sciences 1 (3): 187-191, 2006

ASCI-ID: 56-29

Effect of Pigmy Mite Pediculaster fletchmanni (Acari: Siteroptidae) on Mineral Elements of Button Mushroom Agaricus bisporous

K. Kheradmand, K. Kamali, Y. Fathipour, M. Barzegar and E. Mohammadi Goltapeh

Pakistan Journal of Biological Sciences 9 (11): 2177-2180, 2006

ASCI-ID: 1-4182

Proximate and Total Fatty Acid Composition of Some Aquatic Macrophytes in the Nile River Rayahs, Egypt

Amany Mohamed Haroon

Pakistan Journal of Biological Sciences 23 (3): 295-305, 2020

ASCI-ID: 1-6819

Effect of Bambara Groundnut Flour (Vigna subterranea (L.) Verdc.) Supplementation on Chemical, Physical, Nutritional and Sensory Evaluation of Wheat Bread

Mohammed A.Y. Abdualrahman, Ali O. Ali, Elamin A. Elkhalifa and Abdelmoneim E. Sulieman

Pakistan Journal of Biological Sciences 15 (17): 845-849, 2012

ASCI-ID: 1-5811

The Nutritional Value of “Poha Beer” (Tamarind Fruit Drink) and its Social Usage in Tamale Metropolis

Hajia Adiza Sadik

Pakistan Journal of Nutrition 9 (8): 797-805, 2010

ASCI-ID: 100-1257

Comparisons of Nutrient Contents and Nutritional Values of Palm Kernel Cake Fermented by Using Different Fungi

Yose Rizal, Nuraini, Mirnawati and Maria Endo Mahata

Pakistan Journal of Nutrition 12 (10): 943-948, 2013

ASCI-ID: 100-1906

Nutritional Composition and Anti-Nutrient Content of Elephant Foot Yam (Amorphophallus campanulatus)

Theresia Nur Indah Koni, Rusman, Chusnul Hanim and Zuprizal

Pakistan Journal of Nutrition 16 (12): 935-939, 2017

ASCI-ID: 100-2539

Improvement of the Nutritional Value of Manjar De Leche by Adding Different Types of Flours and Sweeteners

Ivan Garcia-Caceres, Angelica Tigre, Favian Bayas-Morejon, Maria Morejon, Danilo Yanez, Moises Arreguin, Oderay Merino, Marcelo Garcia, Ivan Moreno, Sonia Salazar, Franco Cordero and Danilo Montero

Research Journal of Applied Sciences 14 (1): 16-20, 2019

ASCI-ID: 168-1548

Estimation of the Heat Load of a Spherical Product from Abrasive Action

G.V. Alekseev, A.A. Derksanova, O.I. Aksenova and P.S. Iakovlev

Research Journal of Applied Sciences 13 (10): 568-570, 2018

ASCI-ID: 168-1520

Nutritional Value of Alfalfa Varieties for Ruminants with Emphasis on Different Measuring Methods: A Review

A. Mirzaei-Aghsaghali, N. Maheri-Sis, A. Mirza-Aghazadeh, A.R. Safaei and A. Aghajanzadeh-Golshani

Research Journal of Biological Sciences 3 (10): 1227-1241, 2008

ASCI-ID: 169-445

Nutritional Evaluation of Calyces and Epi-Calyces from Two Variants of Hibiscus sabdariffa L.: A Comparison

Debaleena Kashyap, Pranjal Sarmah and Aniruddha Sarma

Research Journal of Medicinal Plants 9 (5): 241-247, 2015

ASCI-ID: 82-300

Increasing the Nutritional Value of Plantain Wastes by the Activities of Fungi Using the Solid State Fermentation Technique

B.J. Akinyele and O. Agbro

Research Journal of Microbiology 2 (2): 117-124, 2007

ASCI-ID: 83-115