Search Results - CHUKWUMAH, YVONNE

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  1. 1
    Peanut skin color: a biomarker for total polyphenolic content and antioxidative capacities of peanut cultivars

    Peanut skin color: a biomarker for total polyphenolic content and antioxidative capacities of peanut cultivars by Chukwumah, Yvonne, Walker, Lloyd T, Verghese, Martha

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  2. 2
    Effect of frequency and duration of ultrasonication on the extraction efficiency of selected isoflavones and trans-resveratrol from peanuts ( Arachis hypogaea)

    Effect of frequency and duration of ultrasonication on the extraction efficiency of selected isoflavones and trans-resveratrol from peanuts ( Arachis hypogaea) by Chukwumah, Yvonne C., Walker, Lloyd T., Verghese, Martha, Ogutu, Simon

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  3. 3
    Changes in the Phytochemical Composition and Profile of Raw, Boiled, and Roasted Peanuts

    Changes in the Phytochemical Composition and Profile of Raw, Boiled, and Roasted Peanuts by Chukwumah, Yvonne, Walker, Lloyd, Vogler, Bernhard, Verghese, Martha

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  4. 4
    Comparison of Extraction Methods for the Quantification of Selected Phytochemicals in Peanuts (Arachis hypogaea)

    Comparison of Extraction Methods for the Quantification of Selected Phytochemicals in Peanuts (Arachis hypogaea) by Chukwumah, Yvonne C, Walker, Lloyd T, Verghese, Martha, Bokanga, Mpoko, Ogutu, Simon, Alphonse, Kysha

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  5. 5
    Profiling of bioactive compounds in cultivars of Runner and Valencia peanut market-types using liquid chromatography/APCI mass spectrometry

    Profiling of bioactive compounds in cultivars of Runner and Valencia peanut market-types using liquid chromatography/APCI mass spectrometry by Chukwumah, Yvonne, Walker, Lloyd, Vogler, Bernhard, Verghese, Martha

    Published in Food chemistry
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  6. 6
    In Vitro Absorption of Dietary trans-Resveratrol from Boiled and Roasted Peanuts in Caco-2 Cells

    In Vitro Absorption of Dietary trans-Resveratrol from Boiled and Roasted Peanuts in Caco-2 Cells by Chukwumah, Yvonne, Walker, Lloyd, Vogler, Bernhard, Verghese, Martha

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  7. 7
    EFFECT OF CANNING AND STORAGE ON THE PHENOLIC COMPOSITION OF PEANUTS

    EFFECT OF CANNING AND STORAGE ON THE PHENOLIC COMPOSITION OF PEANUTS by CHUKWUMAH, YVONNE, WALKER, LLOYD, OGUTU, SIMON, WAMBURA, PETER, VERGHESE, MARTHA

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  8. 8
    EFFECT OF CANNING AND STORAGE ON THE PHENOLIC COMPOSITION OF PEANUTS: EFFECT OF CANNING ON POLYPHENOLS IN PEANUTS

    EFFECT OF CANNING AND STORAGE ON THE PHENOLIC COMPOSITION OF PEANUTS: EFFECT OF CANNING ON POLYPHENOLS IN PEANUTS by CHUKWUMAH, YVONNE, WALKER, LLOYD, OGUTU, SIMON, WAMBURA, PETER, VERGHESE, MARTHA

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