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Omedi, Jacob Ojobi
29  Ergebnisse:
Personensuche X
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1

Expression and characterization of β‐1,3‐1,4‐glucanase of A..:

Huang, Jing ; Zhang, Dong ; Lin, Wenqian...
Journal of Food Science.  89 (2024)  3 - p. 1403-1413 , 2024
Link: https://doi.org/10.1111/..
 
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2

Improving the inhibitory resistance of xylanase FgXyn11C fr..:

Huang, Jing ; Zhang, Dong ; Omedi, Jacob Ojobi...
International Journal of Biological Macromolecules.  271 (2024)  - p. 132434 , 2024
Link: https://doi.org/10.1016/..
 
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3

Effect of black bean supplemented with wheat bran sourdough..:

Huang, Jing ; Omedi, Jacob Ojobi ; Huang, Chengye...
Applied Food Research.  4 (2024)  1 - p. 100425 , 2024
Link: https://doi.org/10.1016/..
 
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4

Characteristics of the microstructure and the key component..:

Chen, Cheng ; Huang, Jing ; Omedi, Jacob Ojobi...
Food & Function.  14 (2023)  16 - p. 7413-7425 , 2023
Link: https://doi.org/10.1039/..
 
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5

Rheo-Fermentation Dough Properties, Bread-Making Quality an..:

Huang, Chengye ; Huang, Jing ; Zhang, Binle...
Foods.  12 (2023)  3 - p. 605 , 2023
Link: https://doi.org/10.3390/..
 
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6

The Effects of Volatile Organic Compounds (VOCs) on the For..:

Shen, Xing ; Chen, Yang ; Omedi, Jacob Ojobi...
Foods.  11 (2022)  22 - p. 3687 , 2022
Link: https://doi.org/10.3390/..
 
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7

Potential Health Benefits of Yeast-Leavened Bread Containin..:

Omedi, Jacob Ojobi ; Li, Ning ; Chen, Cheng...
Foods.  11 (2022)  21 - p. 3416 , 2022
Link: https://doi.org/10.3390/..
 
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8

Antioxidant and biotechnological potential of Pediococcus p..:

Peter, Sunday Bulus ; Qiao, Zhina ; Godspower, Hero Nmeri...
Systems Microbiology and Biomanufacturing.  3 (2022)  4 - p. 571-584 , 2022
Link: https://doi.org/10.1007/..
 
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9

Antioxidant, flavor profile and quality of wheat dough brea..:

Liang, Liting ; Omedi, Jacob Ojobi ; Huang, Weining...
Food Bioscience.  46 (2022)  - p. 101450 , 2022
Link: https://doi.org/10.1016/..
 
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10

Suitability of pitaya fruit fermented by sourdough LAB stra..:

Omedi, Jacob Ojobi ; Huang, Jing ; Huang, Weining...
Heliyon.  7 (2021)  11 - p. e08290 , 2021
Link: https://doi.org/10.1016/..
 
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11

Exopolysaccharides in sourdough fermented by Weissella conf..:

Zhang, Binle ; Omedi, Jacob Ojobi ; Zheng, Jianxian...
Food Bioscience.  43 (2021)  - p. 101180 , 2021
Link: https://doi.org/10.1016/..
 
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12

Effect of sourdough lactic acid bacteria fermentation on ph..:

Omedi, Jacob Ojobi ; Huang, Weining ; Zheng, Jianxian
LWT.  111 (2019)  - p. 309-317 , 2019
Link: https://doi.org/10.1016/..
 
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13

Use ofKluyveromyces marxianusprefermented wheat bran as a s..:

Zhang, Binle ; Wendan, Yang ; Wang, Feng...
Cereal Chemistry.  96 (2019)  1 - p. 142-153 , 2019
Link: https://doi.org/10.1002/..
 
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14

Impact of in situ formed exopolysaccharides on dough perfor..:

Tang, Xiaojuan ; Liu, Ruoshi ; Huang, Weining...
LWT.  96 (2018)  - p. 519-525 , 2018
Link: https://doi.org/10.1016/..
 
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15

Isoflavone aglycones enrichment in soybean sourdough bread ..:

Zhang, Binle ; Yang, Zixuan ; Huang, Weining...
Cereal Chemistry.  96 (2018)  1 - p. 129-141 , 2018
Link: https://doi.org/10.1002/..
 
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