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Oyeyinka, Samson A. and Adepegba, Adetutu A. and Oyetunde, Toyin T. and Oyeyinka, Adewumi T. and Olaniran, Abiola F. and Iranloye, Yetunde M. and Olagunju, Omotola F. and Manley, Marena and Kayitesi, Eugénie and Njobeh, Patrick B. (2021) Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. LWT, 138. p. 110618.
Okonkwo, Clinton E. and Olaniran, Abiola F. and Adeyi, Oladayo and Adeyi, Abiola J. and Ojediran, John O. and Adewumi, Adejoke D. and Iranloye, Yetunde M. and Erinle, Oluwakemi C. (2021) Drying characteristics of fermented�cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches. Journal of Food Process Engineering, 44 (7).
Ojediran, John O. and Okonkwo, Clinton E. and Olaniran, Abiola F. and Iranloye, Yetunde M. and Adewumi, Adejoke D. and Erinle, Oluwakemi and Afolabi, Yemisi Tokunbo and Adeyi, Oladayo and Adeyi, Abiola (2021) Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics. Heliyon, 7 (11). e08312.
Okonkwo, Clinton E. and Olaniran, Abiola F. and Adeyi, Abiola J. and Adeyi, Oladayo and Ojediran, John O. and Erinle, Oluwakemi C. and Mary, Iranloye Y. and Taiwo, Abiola E. (2022) Neural network and adaptive neuro-fuzzy inference system modeling of the hot air-drying process of orange-fleshed sweet potato. Journal of Food Processing and Preservation, 46 (3).
Okonkwo, Clinton E. and Olaniran, Abiola F. and Adeyi, Abiola J. and Adeyi, Oladayo and Ojediran, John O. and Erinle, Oluwakemi C. and Mary, Iranloye Y. and Taiwo, Abiola E. (2022) Neural network and adaptive neuro-fuzzy inference system modeling of the hot air-drying process of orange-fleshed sweet potato. Journal of Food Processing and Preservation, 46 (3).
Zhou, Cunshan and Okonkwo, Clinton E. and Inyinbor, Adejumoke A. and Yagoub, Abu ElGasim A. and Olaniran, Abiola F. (2021) Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Critical Reviews in Food Science and Nutrition, 63 (11). pp. 1587-1611.
