kw.\*:("OGI")
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Controlling chas to generate aperiodic orbitsMEHTA, N. J; HENDERSON, R. M.Physical review. A. 1991, Vol 44, Num 8, pp 4861-4865, issn 1050-2947Article
OBSERVATIONS OF GROUND TILT AT THE OGI PENINSULA, SADO ISLANDWAKASUGI T; TAKAHASHI T.1982; SOKUCHI GAKKAISHI. (JOURNAL OF THE GEODETIC SOCIETY OF JAPAN); ISSN 0038-0830; JPN; DA. 1982; VOL. 28; NO 3; PP. 179-180; ABS. ENG; BIBL. 2 REF.Article
THE FATE OF AFLATOXIN B1 IN THE PRODUCTION OF OGI, A NIGERIAN FERMENTED SORGHUM PORRIDGE = DEVENIR DE L'AFLATOXINE B1 LORS DE LA PRODUCTION D'OGI, UN "PORRIDGE" DE SORGHO FERMENTE FABRIQUE AU NIGERIADADA LO; MULLER HG.1983; JOURNAL OF CEREAL SCIENCE; ISSN 0733-5210; GBR; DA. 1983; VOL. 1; NO 1; PP. 63-70; BIBL. 29 REF.; 2 FIG./3 TABL.Article
DRYING OF SORGHUM FOR OGI MANUFACTURE = LA MOUTURE SECHE DU SORGHO POUR LA FABRICATION DE L'OGIADEYEMI IA.1983; JOURNAL OF CEREAL SCIENCE; ISSN 0733-5210; GBR; DA. 1983; VOL. 1; NO 3; PP. 221-227; BIBL. 20 REF.; 1 FIG./3 TABL.Conference Paper
Effect of soy supplementation and its stage of inclusion on the quality of ogi: a fermented maize mealOLUWAMUKOMI, M. O; ELEYINMI, A. F; ENUJIUGHA, V. N et al.Food chemistry. 2005, Vol 91, Num 4, pp 651-657, issn 0308-8146, 7 p.Article
Effect of corn varieties on ogi quality = Effet de la variété du maïs sur la qualité de l'ogiADEYEMI, I. A; OSUNSAMI, A. T; FAKOREDE, M. A. B et al.Journal of food science. 1987, Vol 52, Num 2, pp 322-324, issn 0022-1147Article
Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi = Effets de la durée de fermentation et d'acidification du maïs sur les propriétés physicochimiques et la viscosité à l'amylographe de l'ogiADEYEMI, I. A; BECKLEY, O.Journal of cereal science (Print). 1986, Vol 4, Num 4, pp 353-360, issn 0733-5210Article
PHYSICAL, CHEMICAL, AND SENSORY EVALUATION OF OGI FROM SORGHUM OF DIFFERING KERNEL CHARACTERISTICSAKINGBALA JO; ROONEY LW; FAUBION JM et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 5; PP. 1532-1536; BIBL. 8 REF.Article
Bacteriological study of cooke ogi(fermented cereal weaning food) and its potential safety in a rural Nigerian communityODUGBEMI, T; OYERINDE, J. P. O; ODUJINRIN, O. M. T et al.Transactions of the Royal Society of Tropical Medicine and Hygiene. 1993, Vol 87, Num 2, pp 234-235, issn 0035-9203Article
Noble gas composition in Ogi and Siena meteorites = Composition en gaz rares des météorites Ogi et SienaPADIA, J. T; NAUTIYAL, C. M; RAO, M. N et al.Proceedings of the Indian Academy of Sciences. Earth and planetary sciences. 1984, Vol 93, Num 1, pp 79-82, issn 0253-4126Article
Significance of yeasts in the fermentation of maize for ogi productionOMEMU, A. M; OYEWOLE, O. B; BANKOLE, M. O et al.Food microbiology. 2007, Vol 24, Num 6, pp 571-576, issn 0740-0020, 6 p.Article
Nutrient quality of corn and sorghum supplemented with cowpeas (V. unguiculata) in the traditional manufacture of ogi = Valeur nutritive du maïs et du sorgho complémentés par des doliques (Vigna unguiculata) et utilisés en fabrication de l'ogiAKINYELE, I. O; FASAYE, O. A.Journal of food science. 1988, Vol 53, Num 6, pp 1750-1755, issn 0022-1147, 4 p.Article
Die Eignung der Kieferorthopädischen Indikationsgruppen (KIG) für die zahnärztliche Vorsorgeuntersuchung des Öffentlichen Gesundheitsdienstes (ÖGD) = The Suitability of Orthodontical Groups of Indications (OGI) for Preventive Dental Examinations of the Public Health ServiceGOTTSTEIN, I; BORUTTA, A.Das Gesundheitswesen (Stuttgart. Thieme). 2007, Vol 69, Num 10, pp 577-581, issn 0941-3790, 5 p.Article
Comparative assessment of fermentation techniques useful in the processing of ogiTENIOLA, O. D; HOLZAPFEL, W. H; ODUNFA, S. A et al.World journal of microbiology & biotechnology. 2005, Vol 21, Num 1, pp 39-43, issn 0959-3993, 5 p.Article
Evaluation of lysine and methionine production in some lactobacilli and yeasts from OgiODUNFA, S. A; ADENIRAN, S. A; TENIOLA, O. D et al.International journal of food microbiology. 2001, Vol 63, Num 1-2, pp 159-163, issn 0168-1605Article
Assessment of a bacteriocin-producing Lactobacillus strain in the control of spoilage of a cereal-based African fermented foodOLASUPO, N. A; OLUKOYA, D. K; ODUNFA, S. A et al.Folia microbiologica. 1997, Vol 42, Num 1, pp 31-34, issn 0015-5632Article
Utilization of high lysine-producing strains of Lactobacillus plantarum as starter culture for nutritional improvement of ogiADEBAWO, O. O; AKINGBALA, J. O; RUIZ-BARBA, J. L et al.World journal of microbiology & biotechnology. 2000, Vol 16, Num 5, pp 451-455, issn 0959-3993Article
Starter cultures for the production of ogi, a fermented infant food from maize and sorghumSANNI, A. I; LONNER, C; MARKLINDER, I et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1994, Vol 16, Num 1-2, pp 29-33, issn 0366-7154Article
Study of the pH of Ogi, Nigerian fermented weaning food, and its effect on enteropathogenic Escherichia coli, Salmonella typhi and Salmonella paratyphiODUGBEMI, T; ODUJINRIN, O. M. T; AKITOYE, C. O et al.AKITOYE, C. O et al.Journal of tropical medicine and hygiene. 1991, Vol 94, Num 4, pp 219-223, issn 0022-5304Article
Effect of differences in variety and dry milling of maize on textural characteristics of Ogi (fermented maize porridge) and Agidi (fermented maize meal)OSUNGBARO, T. O.Journal of the science of food and agriculture. 1990, Vol 52, Num 1, pp 1-11, issn 0022-5142, 11 p.Article
Signatures of cinnamyl alcohol dehydrogenase deficiency in poplar ligninsLAPIERRE, Catherine; PILATE, Gilles; POLLET, Brigitte et al.Phytochemistry. 2004, Vol 65, Num 3, pp 313-321, issn 0031-9422, 9 p.Article
Evaluation of amaranth grains for ogi manufactureAKINGBALA, J. O; ADEYEMI, I. A; SANGODOYIN, S. O et al.Plant foods for human nutrition (Dordrecht). 1994, Vol 46, Num 1, pp 19-26, issn 0921-9668Article
Production of DogiK: an improved ogi (Nigerian fermented weaning food) with potentials for use in diarrhoea controlOLUKOYA, D. K; EBIGWEI, S. I; OLASUPO, N. A et al.Journal of tropical pediatrics (1980). 1994, Vol 40, Num 2, pp 108-113, issn 0142-6338Article
A simple adaptive feedback control method for chaos and hyper-chaos controlGUOXIN CHEN.Applied mathematics and computation. 2011, Vol 217, Num 17, pp 7258-7264, issn 0096-3003, 7 p.Article
The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter culturesTENIOLA, O. D; ODUNFA, S. A.International journal of food microbiology. 2001, Vol 63, Num 1-2, pp 1-9, issn 0168-1605Article