日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Probiotic Lactic Acid Bacteria-Fermented Beverages from Bambara Groundnut and Cowpea Sprouts Modulate Gut Microbiota and Short-Chain Fatty Acids

班巴拉花生和豇豆芽发酵的益生菌乳酸菌饮料可调节肠道菌群和短链脂肪酸

期刊:Foods
影响因子:5.1
doi:10.3390/foods15071141
Cele, Nobahle Pretty; Kewuyemi, Yusuf Olamide; Adiamo, Oladipupo; Bobasa, Eshetu Mulisa; Zhang, Jiale; Seididamyeh, Maral; Sultanbawa, Yasmina F; Sivakumar, Dharini
微生物学
肠道菌群
代谢
发表日期：2026
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In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit (Fragaria × ananassa) Polyphenols

封装草莓果实 (Fragaria × ananassa) 多酚的体外抗氧化活性、生物可及性和热稳定性

期刊:Foods
影响因子:4.7
doi:10.3390/foods12214045
Faith Seke, Oladipupo Q Adiamo, Yasmina Sultanbawa, Dharini Sivakumar
发表日期：2023
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Edible Halophytes with Functional Properties: In Vitro Protein Digestibility and Bioaccessibility and Intestinal Absorption of Minerals and Trace Elements from Australian Indigenous Halophytes

具有功能特性的可食用盐生植物：澳大利亚本土盐生植物的体外蛋白质消化率和生物可及性以及矿物质和微量元素的肠道吸收

期刊:Molecules
影响因子:4.2
doi:10.3390/molecules28104004
Sukirtha Srivarathan, Rama Addepalli, Oladipupo Qudus Adiamo, Gethmini Kavindya Kodagoda, Anh Dao Thi Phan, Olivia Renee Louise Wright, Yasmina Sultanbawa, Simone Osborne, Michael Erich Netzel
信号转导
发表日期：2023
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Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product

探讨不同烹饪技术对骆驼肉制品理化性质和品质特性的影响

期刊:Animal Bioscience
影响因子:2.5
doi:10.5713/ab.22.0238
Bahwan, Mouza; Baba, Waqas N; Adiamo, Oladipupo; Hassan, Hassan Mohammed; Roobab, Ume; Abayomi, Olalere Olusegun; Maqsood, Sajid
发表日期：2023
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Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from River Nile, Sudan

冷冻贮藏对苏丹尼罗河五种商业淡水鱼类生化成分的影响

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.2340
Malik, Inass A; Elgasim, Elgasim A; Adiamo, Oladipupo Q; Ali, Asmahan Azhari; Mohamed Ahmed, Isam A
发表日期：2021
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Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter

以猴面包果果肉粉为发酵剂发酵的高粱粉的理化、营养、功能、流变学和微生物学特性

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.913
Makawi, Abubaker B; Mustafa, Abdelmoniem I; Adiamo, Oladipupo Q; Mohamed Ahmed, Isam A
微生物学
发表日期：2019
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Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly-developed Bambara groundnut (Vigna subterrenea L.) cultivars

新开发的班巴拉花生（Vigna subterrenea L.）品种的蛋白质浓缩物和分离物的营养、理化和功能特性

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.552
Adeleke, Olaposi R; Adiamo, Oladipupo Q; Fawale, Olumide S
发表日期：2018
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