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

Strengthening disaster preparedness and health security in Niger state, Nigeria through a WHO STAR-based multi-hazard risk assessment

通过基于世卫组织STAR的多灾害风险评估，加强尼日利亚尼日尔州的灾害防备和卫生安全

期刊:Scientific Reports
影响因子:3.9
doi:10.1038/s41598-025-34702-z
Awoyale, Oladayo David; Jimoh, Akolade; Dede, Anne; Akpen, Catherine Nabiem; Ogunniyi, Abiodun; Dogo, Dennis Paul; Gimba, Patrick B; Ibrahim, Idris; Rauf, Rauf; Mustafa, Arab; Erekosima, Grace; Ibrahim, Nimatullah; Atobatele, Sunday; Sampson, Sidney; Okagbue, Hilary I
STAR
发表日期：2026
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Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants

不同凝固剂对豆腐化学成分、质地特性和感官接受度的影响关系

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2025.1724587
Awoyale, Wasiu; Williams-Ngegba, Martha Shirley Epiphaneia; Laoye, Charis Ifeoluwa; Sanni, Lateef Oladimeji; Maziya-Dixon, Busie
发表日期：2025
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Yellow fever in plain sight: assessing disease surveillance officers' knowledge and self-efficacy in identification and reporting in Kwara State, Nigeria

黄热病疫情显而易见：评估尼日利亚夸拉州疾病监测人员在识别和报告方面的知识和自我效能

期刊:BMC Public Health
影响因子:3.6
doi:10.1186/s12889-025-23344-5
Awoyale, Oladayo D; Dairo, Magbagbeola D; Fagbamigbe, Adeniyi F; Adeogun, Simiat; Fakayode, Oluwatosin E; Fawole, Olufunmilayo
发表日期：2025
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Knowledge and determinants of Mpox and infection prevention and control practices among primary health care workers in Osun State, Nigeria

尼日利亚奥逊州基层医疗卫生工作者对麻痘的认知及其影响因素，以及感染预防和控制措施

期刊:BMC Health Services Research
影响因子:
doi:10.1186/s12913-025-13264-w
Adeogun, Simiat Titilola; Adebowale, Ayo Stephen; Awoyale, Oladayo David; Fawole, Olufunmilayo Ibitola
炎症/感染
神经科学
发表日期：2025
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Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition

添加食用白蚁粉对奥吉粉的影响：其化学和植物化学成分

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2024.1403660
Awoyale, Wasiu; Fadeni, Funmilayo Racheal; Maziya-Dixon, Busie
发表日期：2024
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Development of standard operating protocol for measurement of cassava root mealiness

制定木薯根粉质度测定的标准操作规程

期刊:Scientific Reports
影响因子:3.9
doi:10.1038/s41598-024-68441-4
Osunbade, O A; Alamu, E O; Awoyale, W; Adesokan, M; Akinwande, B A; Adejuyitan, J A; Maziya-Dixon, B
发表日期：2024
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Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

天然和改性添加剂在酸奶配方中的应用：类型、生产、流变学和营养保健功效

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2023.1257439
Bankole, Abigael Odunayo; Irondi, Emmanuel Anyachukwu; Awoyale, Wasiu; Ajani, Emmanuel Oladipo
发表日期：2023
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Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

含有多种天然添加剂的速溶生物酸奶的抗氧化、酶抑制、理化和感官特性

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2023.1340679
Irondi, Emmanuel Anyachukwu; Bankole, Abigael Odunayo; Awoyale, Wasiu; Ajani, Emmanuel Oladipo; Alamu, Emmanuel Oladeji
发表日期：2023
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Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations

对不同地点种植的白薯（D. rotundata）基因型煮熟食品的生化、烹饪、感官和质地特性进行评估

期刊:Heliyon
影响因子:3.6
doi:10.1016/j.heliyon.2022.e11690
Alamu, Emmanuel Oladeji; Adesokan, Michael; Awoyale, Wasiu; Oyedele, Hakeem; Fawole, Según; Amele, Asrat; Maziya-Dixon, Busie
发表日期：2022
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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)

回接发酵的加里粉的品质特性与煮熟面团（埃巴）的感官和仪器质地特征之间的关系

期刊:Journal of Food Processing and Preservation
影响因子:2.5
doi:10.1111/jfpp.16115
Awoyale, Wasiu; Oyedele, Hakeem; Adenitan, Ayodele A; Adesokan, Michael; Alamu, Emmanuel O; Maziya-Dixon, Busie
发表日期：2022
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