1Key TJ (2019) Consumption of Meat, Fish, Dairy Products, Eggs and Risk of Ischemic.
2Adefisola Bola Adepeju, Samson Ishola Ibironke (2019) “Dietary Formulation and Nutritional Composition of Cereal Based Complementary Food”. EC Agriculture 5: 435-41.
3Qin (2018) Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults. Heart 104:1756-63
4Shin JY (2013) Egg consumption in relation to risk of cardiovascular disease and diabetes: a systematic review and meta-analysis. Am J Clin Nutr 98: 146-59.
5Sawrey-Kubicek L (2019) Whole egg consumption compared with yolk-free egg Increases the cholesterol efflux capacity of high-density lipoproteins in overweight,
postmenopausal women. Am J Clin Nutr 110: 617-62.
6Grzegorz Lesnierowski, Jerzy Stangierski (2018) What's new in chicken egg research and technology for human health promotion? - A review Trends in Food
Science & Technology 71: 46–51.
7Zhong VW (2019) Associations of Dietary Cholesterol or Egg Consumption with Incident Cardiovascular Disease and Mortality. JAMA 321: 1081-95.
8Fernandez ML (2016) Eggs and health special issue. Nutrients 8: 784.
9Dietary Guidelines Advisory Committee (2015) Scientific Report of the Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Health and Human
Services and the Secretary of Agriculture.
10Dietary Guidelines Advisory Committee (2010) Scientific Report of the Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Health and
Human Services and the Secretary of Agriculture.
11 AOAC (2010) Official Methods of Analysis of the Association of Official: Analytical Chemists, 17th Edition: Washington DC.
12 Ibironke SI, Alakija O (2018) Production of Soy Cheese from Vegetable Protein Using Different Coagulants. J Nutr Health Sci 5: 107.
13 Ibironke SI, Adepeju AB, Otutu,O, Oyedele DS, Oyebola YO (2018) Nutritional Evaluation and Comparison Study of Seafoods, Fish and Crayfish Dietary MOJ
Food Process Technol 6: 00109.
14Ibironke SI, Adepeju AB, Otutu,O, Oyedele DS, Oyebola YO, et al. (2018): In vivo and haematological study of some selected vegetable condiments: MOJ Food
Process Technol. 6: 318-23.
15 Ibironke, Samson Ishola, Isaac Owotomo (2019) Haematology and Comparative Study of Fluted Pumpkin Leave Vegetable and Seed Nutrients (Telfairia occidentalis).
Archives of Nutrition and Public Health 1.
16Ibironke Samson Ishola, Isaac Owotomo (2020) “Effect of Processing on the Nutritive Value of Fluted Pumpkin Vegetable Leaves (ugu) and Seed Nutrients (Telfairia
Occidentalis) on the Health of Wister Rats". Acta Scientific Nutritional Health 4: 127-131.
17Ibironke SI (2020) Physico-Chemical, Nutritional Evaluation, Haematology of Water and Amaranth Vegetable Leaves. J Nutr Health Sci 7: 204.
18 Hong KS (2017) Preventive effect of anti-VacA egg yolk immunoglobulin (IgY) on Helicobacter pylori-infected mice. Vaccine 36: 371-80.
19 Réhault-Godbert S (2019) The golden egg: Nutritional value, bioactivities, and emerging benefits for human health. Nutrients 11:684.
20Dehghan (2020) Association of egg intake with blood lipids, cardiovascular disease, and mortality in 177,000 people in 50 countries. Am J Clin Nutr, E-pub
ahead of print.
21van Vliet S (2017) Consumption of whole eggs promotes greater stimulation of post exercise muscle protein synthesis than consumption of isonitrogenous amounts of
egg whites in young men. Ame J Clin Nutri 106: 1401-12.
22Yanni Papanikolaou, Victor Fulgoni (2018) Egg Consumption in Infants is Associated with Longer Recumbent Length and Greater Intake of Several Nutrients
Essential in Growth and Development. Nutrients 10: 719.
23Sang-Wook Yi (2019) Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies. Nutrients 10: 1272.
4Shin JY (2013) Egg consumption in relation to risk of cardiovascular disease and diabetes: a systematic review and meta-analysis. Am J Clin Nutr 98: 146-59.
5Sawrey-Kubicek L (2019) Whole egg consumption compared with yolk-free egg Increases the cholesterol efflux capacity of high-density lipoproteins in overweight,
postmenopausal women. Am J Clin Nutr 110: 617-62.
6Grzegorz Lesnierowski, Jerzy Stangierski (2018) What's new in chicken egg research and technology for human health promotion? - A review Trends in Food
Science & Technology 71: 46–51.
9Dietary Guidelines Advisory Committee (2015) Scientific Report of the Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Health and Human
Services and the Secretary of Agriculture.
10Dietary Guidelines Advisory Committee (2010) Scientific Report of the Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Health and
Human Services and the Secretary of Agriculture.
11 AOAC (2010) Official Methods of Analysis of the Association of Official: Analytical Chemists, 17th Edition: Washington DC.
12 Ibironke SI, Alakija O (2018) Production of Soy Cheese from Vegetable Protein Using Different Coagulants. J Nutr Health Sci 5: 107.
13 Ibironke SI, Adepeju AB, Otutu,O, Oyedele DS, Oyebola YO (2018) Nutritional Evaluation and Comparison Study of Seafoods, Fish and Crayfish Dietary MOJ
Food Process Technol 6: 00109.
14Ibironke SI, Adepeju AB, Otutu,O, Oyedele DS, Oyebola YO, et al. (2018): In vivo and haematological study of some selected vegetable condiments: MOJ Food
Process Technol. 6: 318-23.
15 Ibironke, Samson Ishola, Isaac Owotomo (2019) Haematology and Comparative Study of Fluted Pumpkin Leave Vegetable and Seed Nutrients (Telfairia occidentalis).
Archives of Nutrition and Public Health 1.
16Ibironke Samson Ishola, Isaac Owotomo (2020) “Effect of Processing on the Nutritive Value of Fluted Pumpkin Vegetable Leaves (ugu) and Seed Nutrients (Telfairia
Occidentalis) on the Health of Wister Rats". Acta Scientific Nutritional Health 4: 127-131.
11 AOAC (2010) Official Methods of Analysis of the Association of Official: Analytical Chemists, 17th Edition: Washington DC.
12 Ibironke SI, Alakija O (2018) Production of Soy Cheese from Vegetable Protein Using Different Coagulants. J Nutr Health Sci 5: 107.
13 Ibironke SI, Adepeju AB, Otutu,O, Oyedele DS, Oyebola YO (2018) Nutritional Evaluation and Comparison Study of Seafoods, Fish and Crayfish Dietary MOJ
Food Process Technol 6: 00109.
14Ibironke SI, Adepeju AB, Otutu,O, Oyedele DS, Oyebola YO, et al. (2018): In vivo and haematological study of some selected vegetable condiments: MOJ Food
Process Technol. 6: 318-23.
15 Ibironke, Samson Ishola, Isaac Owotomo (2019) Haematology and Comparative Study of Fluted Pumpkin Leave Vegetable and Seed Nutrients (Telfairia occidentalis).
Archives of Nutrition and Public Health 1.
16Ibironke Samson Ishola, Isaac Owotomo (2020) “Effect of Processing on the Nutritive Value of Fluted Pumpkin Vegetable Leaves (ugu) and Seed Nutrients (Telfairia
Occidentalis) on the Health of Wister Rats". Acta Scientific Nutritional Health 4: 127-131.
12 Ibironke SI, Alakija O (2018) Production of Soy Cheese from Vegetable Protein Using Different Coagulants. J Nutr Health Sci 5: 107.
13 Ibironke SI, Adepeju AB, Otutu,O, Oyedele DS, Oyebola YO (2018) Nutritional Evaluation and Comparison Study of Seafoods, Fish and Crayfish Dietary MOJ
Food Process Technol 6: 00109.
14Ibironke SI, Adepeju AB, Otutu,O, Oyedele DS, Oyebola YO, et al. (2018): In vivo and haematological study of some selected vegetable condiments: MOJ Food
Process Technol. 6: 318-23.
15 Ibironke, Samson Ishola, Isaac Owotomo (2019) Haematology and Comparative Study of Fluted Pumpkin Leave Vegetable and Seed Nutrients (Telfairia occidentalis).
Archives of Nutrition and Public Health 1.
16Ibironke Samson Ishola, Isaac Owotomo (2020) “Effect of Processing on the Nutritive Value of Fluted Pumpkin Vegetable Leaves (ugu) and Seed Nutrients (Telfairia
Occidentalis) on the Health of Wister Rats". Acta Scientific Nutritional Health 4: 127-131.
17Ibironke SI (2020) Physico-Chemical, Nutritional Evaluation, Haematology of Water and Amaranth Vegetable Leaves. J Nutr Health Sci 7: 204.
20Dehghan (2020) Association of egg intake with blood lipids, cardiovascular disease, and mortality in 177,000 people in 50 countries. Am J Clin Nutr, E-pub
ahead of print.
21van Vliet S (2017) Consumption of whole eggs promotes greater stimulation of post exercise muscle protein synthesis than consumption of isonitrogenous amounts of
egg whites in young men. Ame J Clin Nutri 106: 1401-12.
22Yanni Papanikolaou, Victor Fulgoni (2018) Egg Consumption in Infants is Associated with Longer Recumbent Length and Greater Intake of Several Nutrients
Essential in Growth and Development. Nutrients 10: 719.
23Sang-Wook Yi (2019) Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies. Nutrients 10: 1272.