Citations in impact factor journals
Diversity, distribution and ethnobotanical importance of
cultivated and wild African trifoliate yam [Dioscorea dumetorum (Kunth)
Pax] in Benin Genetic Resources and Crop Evolution |
Dioscorea dumetorum (Kunth) Pax, a neglected and underutilized
yam species in Benin: folk classification and post-harvest
conservation Genetic Resources and Crop Evolution |
Comparative analysis of the constituents of two cultivars of Dioscorea dumetorum (Kunth) Pax. and their molecular barcoding Biochemical Systematics and Ecology |
Efficiency of Amazonian tubers flours in modulating gut
microbiota of male rats Innovative Food Science & Emerging Technologies |
An overview of Jatropha curcas meal induced productive and
reproductive toxicity in Japanese quail: Potential mechanisms and heat
detoxification Theriogenology |
Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG) : Nutritional and sensory properties of kokoro International Journal of Food Science & Technology |
Citation to this article as recorded by
Egbuonu, A.C.C. and D.C. Nzewi, 2014. Effect of blanching prior to oven-drying on some functional compositions of bitter yam (Dioscorea dumetorum). Res. J. Med. Plant, 8: 231-238. CrossRefDirect Link |
Egbuonu, A.C.C., D.C. Nzewi and O.N.C. Egbuonu, 2014. Functional properties of bitter yam (Dioscorea dumetorum) as influenced by soaking prior to oven-drying. Am. J. Food Technol., 9: 97-103. CrossRefDirect Link |
Nja, M.E. and Y. Alozie, 2009. Assessment of Dioscorea dumetorum as alternative raw material for weaning formular using analysis of covariance. J. Applied Sci., 9: 3602-3605. CrossRefDirect Link |
Owuamanam, C.I., C.I. Iwuoha, N.C. Onuegbu, C.C. Ogueke and J.N. Nwosu, 2013. Quality characteristics of processed flours from trifoliate yam (Dioscorea dumetorum) as influenced by steeping and boiling in varying concentration of trona solution over time. Am. J. Food Technol., 8: 162-172. CrossRef |
Citation to this article as recorded by
Effect of water yam (
Dioscoreaalata
) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties Food Science & Nutrition Vol. 4, Issue 1, 24, 2016 |
Phytochemical profile, nutraceutical potential and
functional properties of Cucumis melo
L. seeds Journal of the Science of Food and Agriculture |
In vitro antioxidant activity, brine shrimp lethality and
assessment of bioactive constituents of three wild Dioscorea
species Journal of Food Measurement and Characterization Vol. 11, Issue 2, 685, 2017 |
Comparison of physical and chemical properties of wheat
flour, fermented yam flour, and unfermented yam flour Journal of Food Processing and Preservation |
Amino Acid Profiles, Total Nitrogen Contents, and
Computed-Protein Efficiency Ratios of Manihot esculenta Root and Dioscorea
rotundata Tuber Peels Journal of Food Processing |
Assessment of Dioscorea dumetorum as Alternative Raw Material for Weaning Formular using Analysis of Covariance Journal of Applied Sciences Vol. 9, Issue 19, 3602, 2009 |
How to cite this article
Y. Alozie, M. I. Akpanabiatu, E. U. Eyong, I. B. Umoh and G. Alozie, 2009. Amino Acid Composition of Dioscorea dumetorum Varieties. Pakistan Journal of Nutrition, 8: 103-105.
DOI: 10.3923/pjn.2009.103.105
URL: https://scialert.net/abstract/?doi=pjn.2009.103.105
DOI: 10.3923/pjn.2009.103.105
URL: https://scialert.net/abstract/?doi=pjn.2009.103.105