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Author

Akaninyene Uwemedimo Udo

Observed names: Akaninyene Udo, Udo, A. L.
ORCID: 0000-0003-3399-6978
Observed ORCID: 0000-0003-3399-6978
OpenAlex ID: A5080037965
Proximate, Anti-Nutrient and Vitamin Composition of Full-Fat and Defatted Seed Flour of Telfairia occidentalis
2017 · Yetunde Alozie, Akaninyene Udo, et al. · Turkish Journal of Agriculture - Food Science and Technology · 6
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Determination of Nutrient, Antinutrient Compositions and Median Lethal Dose of Leaves of Microdesmis puberula Grown in Nigeria
2018 · Uwemedimo Udo, Akaninyene Udo, et al. · Journal of Scientific Research and Reports · 4
Effect of Drying Medium on Proximate and Mineral Composition of Croaker Fish peculiar to the Coastline of Akwa Ibom State, Nigeria
2024 · Promise Etim, Blessing Edet, et al. · Acta Aquatica Turcica · 2
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Sensory Evaluation of Croaker Fish Exposed to Solar and Traditional Drying Methods
2024 · Blessing Edet, Promise Etim, et al. · AKSU Journal of Agriculture and Food Sciences · 2
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Nutritive and Anti-nutritive Evaluation of Cnidoscolus aurifolia Leaves
2016 · Uwemedimo Emmanuel Udo, Akaninyene Uwemedimo Udo · Turkish Journal of Agriculture - Food Science and Technology · 2
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Food consumption patterns among undergraduate students in the University of Uyo, Nigeria
2025 · Nkereuwem Ndaeyo Ekerette, Akaninyene Uwemedimo Udo · Research Journal of Food Science and Nutrition · 1
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Growth Indices and Blood Profile of West African Dwarf Goats Fed Processed Earth Ball (Icacina manni) Meal Based Diets
2025 · Metiabasi Udo, Justina Jeremiah, et al. · AKSU Journal of Agriculture and Food Sciences
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Chemical Composition of Rauvolfia Vomitoria Leaves as a Feed Resource for Ruminant Species
2025 · Ekanem, N. J., Afolabi, K. D., et al. · African Journal of Agricultural Science and Food Research
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Bacteriological assessment of lactic acid bacteria in the last stage effluents from cassava and Ogi production
2024 · Inyogu James Chukwuemeka, Orji Jerry Okechukwu, et al. · Journal of Current Research in Food Science
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Works count: 9
Citation count: 17
H-index: 2
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