Relevant bibliographies by topics / "Agadagidi"

Contents

  1. Journal articles

Academic literature on the topic '"Agadagidi"'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic '"Agadagidi".'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic ""Agadagidi""

1

Sanni, A. I., and B. A. Oso. "Nutritional studies on agadagidi." Food / Nahrung 32, no. 2 (1988): 169–72. http://dx.doi.org/10.1002/food.19880320227.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Sanni, A. I., and B. A. Oso. "The production of Agadagidi — A Nigerian fermented beverage." Food / Nahrung 32, no. 4 (1988): 319–26. http://dx.doi.org/10.1002/food.19880320403.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Chimezie Alphonsus Okafor, Taiwo Stephen Okanlawon, Aminat Mojisola Olagunju, Ebunoluwa Favour Isatoye, Taiwo Roheebat Oni, and Stella Mojisola Adeyemo. "Invertase activities of lactic acid bacteria isolated from traditional fermented milk (“nono”), agadagidi and palm wine obtained from different locations in Ile-Ife, Osun-State, Nigeria." GSC Biological and Pharmaceutical Sciences 22, no. 1 (2023): 147–56. http://dx.doi.org/10.30574/gscbps.2023.22.1.0503.

Full text
Abstract:
This study was aimed at the isolation and identification of Lactic Acid Bacteria (LAB) from fermented drinks and assaying for invertase enzyme produced by the bacteria. Fresh samples were collected from different sellers and locations in Ile-Ife and lactic acid bacteria were isolated from the samples using De Man and Rogosa Sharpe (MRS) agar and for the determination of microbial count. Standard morphological and biochemical tests were carried out for the characterization of the organisms. The 3, 5-Dinitrosalisylic Acid (DNSA) method was used to determine the enzyme concentration. A total of 3
APA, Harvard, Vancouver, ISO, and other styles
4

O., Oriola, Boboye B., and Adetuyi F. "Microorganisms Associated with the Production of a Nigerian Fermented Beverage, 'Agadagidi'." Microbiology Research Journal International 20, no. 6 (2017): 1–9. https://doi.org/10.9734/MRJI/2017/32654.

Full text
Abstract:
<strong>Aim: </strong>The microbial types, occurrence, loads and interactions were studied during the production of a Nigerian fermented beverage, ‘Agadagidi’, from overripe plantains. <strong>Place and Duration of Study:</strong> Federal University of Technology Akure, Ondo State, Nigeria. March- July, 2012. <strong>Methodology:</strong> Isolation, enumeration and identification of bacteria and fungi were carried out by using standard pour plate, morphological, biochemical and physiological characterization methods. Antagonistic and mutualistic interactions among the microorganisms were inves
APA, Harvard, Vancouver, ISO, and other styles
5

Oriola, O., B. Boboye, and F. Adetuyi. "Microorganisms Associated with the Production of a Nigerian Fermented Beverage, ‘Agadagidi’." Microbiology Research Journal International 20, no. 6 (2017): 1–9. http://dx.doi.org/10.9734/mrji/2017/32654.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Sanni, A. I. "Enzyme studies during the production of agadagidi Part 1. Amylase activities." Food / Nahrung 32, no. 2 (1988): 157–61. http://dx.doi.org/10.1002/food.19880320222.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Sanni, A. I. "Enzyme studies during the production of agadagidi Part 2. Invertase activities." Food / Nahrung 32, no. 2 (1988): 163–68. http://dx.doi.org/10.1002/food.19880320226.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Sanni, A. I. "Some environmental and nutritional factors affecting growth of associated microorganisms of agadagidi." Journal of Basic Microbiology 29, no. 9 (1989): 617–22. http://dx.doi.org/10.1002/jobm.3620290914.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Chimezie, Alphonsus Okafor, Stephen Okanlawon Taiwo, Mojisola Olagunju Aminat, Favour Isatoye Ebunoluwa, Roheemat Oni Taiwo, and Mojisola Adeyemo Stella. "Invertase activities of lactic acid bacteria isolated from traditional fermented milk ("nono"), agadagidi and palm wine obtained from different locations in Ile-Ife, Osun-State, Nigeria." GSC Biological and Pharmaceutical Sciences 22, no. 1 (2023): 147–56. https://doi.org/10.5281/zenodo.7661230.

Full text
Abstract:
This study was aimed at the isolation and identification of Lactic Acid Bacteria (LAB) from fermented drinks and assaying for invertase enzyme produced by the bacteria. Fresh samples were collected from different sellers and locations in Ile-Ife and lactic acid bacteria were isolated from the samples using De Man and Rogosa Sharpe (MRS) agar and for the determination of microbial count. Standard morphological and biochemical tests were carried out for the characterization of the organisms. The 3, 5-Dinitrosalisylic Acid (DNSA) method was used to determine the enzyme concentration. A total of 3
APA, Harvard, Vancouver, ISO, and other styles
10

Folakemi, Omojasola Patricia, Davies Olabisi Flora, and Kayode Rowland Monday. "The Effect of Chemical Preservatives, Pasteurization and Refrigeration on the Shelf Life of Agadagidi A Fermented Plantain Drink." Research Journal of Microbiology 7, no. 3 (2012): 145–57. http://dx.doi.org/10.3923/jm.2012.145.157.

Full text
APA, Harvard, Vancouver, ISO, and other styles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography