Jacob Ojobi Omedi
6PUBLICATIONS
8CO-AUTHORS
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Publications (6)
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|Nov 27, 2024
Functional Breads with Encapsulated Vitamin C and Fish Oil: Nutritional, Technological, and Sensory Attributes.Angelo Uriho, Kaiwen Chen, Fanlin Zhou
|Sep 14, 2024
The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model.Chengye Huang, Binle Zhang, Jing Huang
|Jul 21, 2023
Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiota.Cheng Chen, Jing Huang, Jacob Ojobi Omedi
|Feb 11, 2023
Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation.Chengye Huang, Jing Huang, Binle Zhang
|Nov 26, 2022
The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.Xing Shen, Yang Chen, Jacob Ojobi Omedi
|Nov 11, 2022
Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects.Jacob Ojobi Omedi, Ning Li, Cheng Chen
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