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Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior.
Naibaho J, Jonuzi E, Butula N, Korzeniowska M, Föste M, Sinamo KN, Chodaczek G, Yang B. Naibaho J, et al. Curr Res Food Sci. 2022 Oct 18;5:1955-1964. doi: 10.1016/j.crfs.2022.10.016. eCollection 2022. Curr Res Food Sci. 2022. PMID: 36312882 Free PMC article.
Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing nutritional requirements.
Ofoedu CE, Iwouno JO, Ofoedu EO, Ogueke CC, Igwe VS, Agunwah IM, Ofoedum AF, Chacha JS, Muobike OP, Agunbiade AO, Njoku NE, Nwakaudu AA, Odimegwu NE, Ndukauba OE, Ogbonna CU, Naibaho J, Korus M, Okpala COR. Ofoedu CE, et al. Among authors: naibaho j. PeerJ. 2021 Sep 1;9:e11940. doi: 10.7717/peerj.11940. eCollection 2021. PeerJ. 2021. PMID: 34557342 Free PMC article.