Joncer Naibaho

发表

Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing nutritional requirements

C. Okpala, Victory S. Igwe, J. Chacha, 2021, PeerJ.

Alteration of volatile compounds profile of brewers’ spent grain by bath-ultrasonication and its combination with conventional water-bath and autoclave treatment

A. Pudło, M. Korzeniowska, Baoru Yang, 2022, Ultrasonics sonochemistry.

Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues

A. Wojdyło, M. Korzeniowska, Baoru Yang, 2022, Journal of Cereal Science.

Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain

O. Laaksonen, A. Wojdyło, M. Korzeniowska, 2022, LWT.

Brewers' spent grain in food systems: Processing and final products quality as a function of fiber modification treatment.

M. Korzeniowska, Joncer Naibaho, 2021, Journal of food science.

Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior

M. Korzeniowska, Baoru Yang, Maike Föste, 2022, Current research in food science.

The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage

M. Korzeniowska, Baoru Yang, Joncer Naibaho, 2022, Current research in food science.

Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties

C. Okpala, G. Sardo, G. Bono, 2021, Applied Sciences.

Potential of brewers’ spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile of yogurt during the refrigerated storage

O. Laaksonen, M. Korzeniowska, Baoru Yang, 2021, Food Hydrocolloids.

The variability of physico-chemical properties of brewery spent grain from 8 different breweries

M. Korzeniowska, Joncer Naibaho, 2021, Heliyon.

Valorisation of brewers’ spent grain in different particle size in yogurt production

O. Laaksonen, A. Figiel, M. Korzeniowska, 2021, E3S Web of Conferences.

Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient

O. Laaksonen, A. Wojdyło, A. Figiel, 2021 .

Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties

Ł. Bobak, A. Wojdyło, A. Pudło, 2023, Food bioscience.

Soy-based yogurt-alternatives enriched with brewers’ spent grain flour and protein hydrolysates: Microstructural evaluation and physico-chemical properties during the storage

M. Korzeniowska, Baoru Yang, Joncer Naibaho, 2023, LWT.

Campaign education and communication to the potential consumers of brewers’ spent grain (BSG)-added food products as sustainable foods

M. Korzeniowska, Baoru Yang, E. Julianti, 2023, Heliyon.