| Effect of ripening on some physicochemical properties of cooking banana (Musa ABB Cardaba) pulp and flour HN Ayo-Omogie, IA Adeyemi, ET Otunola International journal of food science and technology 45 (12), 2605-2611, 2010 | 63 | 2010 |
| Assessment of chemical, rheological and sensory properties of fermented maize-cardaba banana complementary food HN Ayo-Omogie, R Ogunsakin Food and Nutrition Sciences 4 (8), 844-850, 2013 | 62 | 2013 |
| Fermentation and blanching as adaptable strategies to improve nutritional and functional properties of unripe Cardaba banana flour HN Ayo-Omogie, OS Jolayemi, CE Chinma Journal of Agriculture and Food Research 6, 100214, 2021 | 30 | 2021 |
| Effect of different drying techniques on the resistant starch, bioactive components, physicochemical and pasting properties of Cardaba banana flour. AI Falodun, HN Ayo-Omogie, OO Awolu Acta Universitatis Cinbinesis, Series E: Food Technology 23 (1), 2019 | 25 | 2019 |
| Substituting wheat flour with banana flour: Effects on the quality attributes of doughnut and cookies HN Ayo-Omogie, OY Odekunle Applied Tropical Agriculture 22 (2), 134-137, 2017 | 22 | 2017 |
| Gluten-reduced sweet potato-wheat bread: Influence of fermented sweet potato flour addition on bread quality and dough rheology HN Ayo-Omogie Journal of Culinary Science & Technology 19 (3), 187-213, 2021 | 21 | 2021 |
| Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus … AA Badejo, U Nwachukwu, HN Ayo-Omogie, OS Fasuhanmi Journal of Food Measurement and Characterization 14, 438-445, 2020 | 18 | 2020 |
| Unripe banana and defatted sesame seed flours improve nutritional profile, dietary fibre and functional properties of gluten-free sorghum cookies HN Ayo-Omogie Food Production, Processing and Nutrition 5 (1), 41, 2023 | 17 | 2023 |
| In vitro probiotic potential of autochthonous lactic acid bacteria and microbiology of Kunu made from mixed grains H Ayo-Omogie, E Okorie British Microbiology Research Journal 14 (4), 1-10, 2016 | 16 | 2016 |
| Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread CE Chinma, VC Ezeocha, OE Adedeji, HN Ayo‐Omogie, ... Journal of Food Science 88 (6), 2368-2384, 2023 | 15 | 2023 |
| Quality chracterization of functional soy-based yoghurt incorporated with scent leaf (Ocimum gratissimum) essential oil microcapsules TE Olabiran, OO Awolu, HN Ayo-Omogie Food Chemistry Advances 3, 100336, 2023 | 14 | 2023 |
| Comparative study on the effect of Thaumatococcus daniellii (Benn) Benth sweetener on the Physicochemical and Sensory Properties of Sorghum based Kunun-zaki Drink A Ojo, VN Enujiugha, HN Ayo-Omogie, OA Abiodun Journal of Applied Sciences and Environmental Management 21 (6), 1073-1078, 2017 | 13 | 2017 |
| Microencapsulation of avocado pear seed (Persea Americana mill) bioactive-rich extracts and evaluation of its antioxidants, in vitro starch digestibility and storage … OO Awolu, ET Fole, OA Oladeji, HN Ayo-Omogie, AI Olagunju Bulletin of the National Research Centre 46 (1), 34, 2022 | 10 | 2022 |
| Effects of ripening and pretreatment on the proximate composition and functional properties of Cardaba banana (Musa ABB) flour R Iliyasu, HN Ayo-Omogie Agricultural Engineering International: CIGR Journal 21 (3), 212-217, 2019 | 9 | 2019 |
| A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread HN Ayo-Omogie, TD Oluwajuyitan, EI Okorie, OO Ojo, ND Awosanmi Heliyon 9 (7), 2023 | 8 | 2023 |
| Comparative influence of dehulling on the composition, antioxidative and functional properties of Sorrel (Hibiscus sabdariffa L.) seed HN Ayo-Omogie, AA Osanbikan Food and Nutrition Sciences 10 (2), 148-173, 2019 | 7 | 2019 |
| Physicochemical, functional, pasting properties and fourier transform infrared spectroscopy of native and modified Cardaba banana (Musa ABB) starches AOH Nwakego, JO Opeyemi, AO Olufemi, OT David Food Chemistry Advances 1, 100076, 2022 | 6 | 2022 |
| Chemical and sensory evaluation of Kunun-zaki sweetened with serendipity berry (Dioscoresphyllum cumminsii) and enriched with defatted moringa seed flour O Ayobami, AOH Nwakego, EV Ndigwe, AO Adunni Annals of Food Science and Technology 20 (2), 380-386, 2019 | 5 | 2019 |
| Multifactorial characterization of nutritional and quality profiles of organically-sweetened Kunun-zaki beverage OS Jolayemi, A Ojo, HN Ayo-Omogie, VN Enujiugha Measurement: Food 11, 100106, 2023 | 1 | 2023 |
| Chemical composition of serendipity Berry (Dioscoreophyllum cumminsii) and miracle fruit (Thaumatococcus daniellii) A Ojo, VN Enujiugha, HN Ayo-Omogie, OA Abiodun Asian Food Science Journal 19 (4), 10-15, 2020 | 1 | 2020 |
Olusola JolayemiThe Federal University of Technology Akure, NigeriaVerified email at futa.edu.ng
