| Proximate, minerals and antinutritional factors of some underutilized grain legumes in south‐western Nigeria SB Fasoyiro, SR Ajibade, AJ Omole, ON Adeniyan, EO Farinde Nutrition & Food Science 36 (1), 18-23, 2006 | 154 | 2006 |
| Chemical and storability of fruit-flavoured (Hibiscus sabdariffa) drinks SB Fasoyiro, OA Ashaye, A Adeola, FO Samuel World J. Agric. Sci 1 (2), 165-168, 2005 | 131 | 2005 |
| Chemical composition and sensory quality of fruit-flavoured roselle (Hibiscus sabdariffa) drinks SB Fasoyiro, SO Babalola, T Owosibo World Journal of Agricultural Sciences 1 (2), 161-164, 2005 | 124 | 2005 |
| Chemical and organoleptic characterization of pawpaw and guava leathers OA Ashaye, SO Babalola, AO Babalola, JO Aina, SB Fasoyiro World Journal of Agricultural Sciences 1 (1), 50-51, 2005 | 95 | 2005 |
| Strategies for increasing food production and food security in Nigeria SB Fasoyiro, KA Taiwo Journal of agricultural & food information 13 (4), 338-355, 2012 | 75 | 2012 |
| Physico-chemical and sensory properties of pigeon pea (Cajanus cajan) flours SB Fasoyiro, SR Akande, KA Arowora, OO Sodeko, PO Sulaiman, ... African Journal of Food Science 4 (3), 120-126, 2010 | 71 | 2010 |
| PROCESSING AND FUNCTIONAL PROPERTIES OF YAM BEANS (SPHENOSTYLIS STENOCARPA) VA Obatolu, SB Fasoyiro, L Ogunsunmi Journal of food processing and preservation 31 (2), 240-249, 2007 | 59 | 2007 |
| Control of microbial growth, browning and lipid oxidation by the spice Aframomum danielli GO Adegoke, SB Fasoyiro, B Skura European Food Research and Technology 211 (5), 342-345, 2000 | 51 | 2000 |
| Genetic variation in nutritive and anti‐nutritive contents of African yam bean (Sphenostylis stenocarpa) SR Ajibade, MO Balogun, OO Afolabi, KO Ajomale, SB Fasoyiro Tropical Science 45 (4), 144-148, 2005 | 48 | 2005 |
| Physical, chemical and sensory qualities of Roselle water extract-coagulated tofu compared with tofu from two natural coagulants SB Fasoyiro Nigerian Food Journal 32 (2), 97-102, 2014 | 42 | 2014 |
| Use of alternative raw materials for yoghurt production EO Farinde, VA Obatolu, SB Fasoyiro, AH Adeniran, ER Agboola African Journal of Biotechnology 7 (18), 2008 | 30 | 2008 |
| Women and cassava processing in Nigeria KA Taiwo, SB Fasoyiro International Journal of Development Research 5 (2), 3513-3517, 2015 | 29 | 2015 |
| Assessment of nutritional status of primary school children in Ibadan, South‐West Nigeria T Oyeyoyin Olanipekun, V Adeoti Obatolu, S Bosede Fasoyiro, ... Nutrition & Food Science 42 (6), 390-396, 2012 | 28 | 2012 |
| Phytochemical characterization and the antimicrobial property of Aframomum danielli extract SB Fasoyiro, GO Adegoke African Journal of Agricultural Research 2 (3), 76-79, 2007 | 26 | 2007 |
| Physical characteristics and effects of processing methods on pigeon pea varieties SB Fasoyiro, SR Ajibade, JO Saka, OA Ashaye, VA Obatolu, EO Farinde, ... Journal of Food Agriculture and Environment 3 (3/4), 59, 2005 | 26 | 2005 |
| Effect of processing on functional properties of yam beans (Sphenostylis stenocarpa) VA OBATOLU, SB FASOYIRO, L OGUNSUMI Food Science and Technology Research 7 (4), 319-322, 2001 | 26 | 2001 |
| Change in water activity and fungal counts of maize-pigeon pea flour during storage utilizing various packaging materials S Fasoyiro, R Hovingh, H Gourama, C Cutter Procedia engineering 159, 72-76, 2016 | 24 | 2016 |
| Functional properties of composite flour made from wheat and breadfruit AO Ajani, SB Fasoyiro, KA Arowora, OO Ajani, CA Popoola, KO Zaka Applied Tropical Agriculture 21 (2), 89-93, 2016 | 22 | 2016 |
| Effect of processing on the chemical and sensory quality of ogi fortified with full fat cowpea flour. OA Ashaye, SB Fasoyiro, RO Kehinde | 20 | 2000 |
| Compositional and shelf‐life properties of soy‐yogurt using two starter cultures OA Ashaye, LB Taiwo, SB Fasoyiro, CA Akinnagbe Nutrition & Food Science 31 (5), 247-250, 2001 | 18 | 2001 |
Olukayode AshayeProfessor of Food Technology, IART, Obafemi Awolowo University在 iart.gov.ng 的电子邮件经过验证
