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Jacob Ojobi Omedi on Muck Rack

Jacob Ojobi Omedi

As seen in: Wiley Online Library, MDPI, Royal Society of Chemistry
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Articles

Attenuation of colitis-related metabolic dysregulation via consumption of wholemeal sourdough bread but not wholemeal bread: a molecular discovery

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By Cheng Chen, Gaoheng Li, Anqi Wang, Jacob Ojobi Omedi
| Royal Society of Chemistry Verified
Attenuation of colitis-related metabolic dysregulation via consumption of wholemeal sourdough bread but not wholemeal bread: a molecular discovery † Epidemiological studies reveal that the majority of adult patients with inflammatory bowel disease (IBD) are obese and/or overweight. Whole wheat sourdough produced by lactic acid bacterial (LAB) fermentation can provide numerous benefits.
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Expression and characterization of β‐1,3‐1,4‐glucanase of Aspergillus usamii in Escherichia coli and its application in sourdough bread making

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By Jing Huang, Dong Zhang, Wenqian Lin, Jacob Ojobi Omedi
| Wiley Online Library Verified
CONFLICT OF INTEREST STATEMENT The authors declare that they have no conflicts of interest in the publication. Supporting Information Filename Description jfds16955-sup-0001-SupMat.docx672.5 KB Supporting Information REFERENCES , , , , , , & (2014). Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes. Journal of Food Science and Technology, 51(10), 2445–2453. https://doi.org/10.1007/s13197-012-0734-8 , , , , , & (2021).
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Foods | Free Full-Text | Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation

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By Chengye Huang, Jing Huang, Binle Zhang, Jacob Ojobi Omedi
| MDPI
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