| Application of Bambara groundnut in the production of cookies OR Adegbanke, DO Ojo-Uyi, TD Oluwajuyitan Food Science and Quality Management 83, 56-60, 2019 | 22 | 2019 |
| Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut OR Adegbanke, TA Dada, SA Akinola, T Akintuyi Food Science & Nutrition 6 (2), 307-317, 2018 | 13 | 2018 |
| Quality Characteristics of cookies produced from flours of unripe plantain, wheat and watermelon seed R. O. Oludumila and M. A. Adetimehin Indian Journal of Nutrition 2 (2), 117-122, 2016 | 12* | 2016 |
| Chemical and Mineral Composition of Biscuit Produced from Wheat and Bambara Groundnut Flour VN Adegbanke, O. R., Osundahunsi, O. F. and Enujiugha Acta Scientific Nutritional Health 4 (10), 1-7, 2020 | 5* | 2020 |
| Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi TH Adejobi, JO Olorunnusi, OR Adegbanke, OO Oguntoyinbo, ... IPS Journal of Applied Microbiology and Biotechnology 3 (1), 46-56, 2024 | 3 | 2024 |
| (1) Physical, Chemical and Sensory Properties of Cakes Produced from Wheat Flour Enriched with Bambara Groundnut Flour AR Adegbanke, O. R. and Ayomiposi Ann Food Nutr Res 1 (1), 1-7, 2019 | 3 | 2019 |
| Effect of pH and Temperature on the Isolation, Purification and Characterization of α-Amylase from Aspergillus niger Produced from Pigeon Pea AEABOS Adegbanke OR1*, Adepomola AF1 Acta Scientific NUTRITIONAL HEALTH 5 (12), 1-6, 2021 | 2* | 2021 |
| Nutritional and Sensory Properties of Cake-Like Snacks Produced from Plantain, Sweet-Potato, Cocoyam and Wheat Flours AORI P. O. Research Journal of Food & Nutrition 2 (1), 20-27, 2018 | 2 | 2018 |
| Production Of Orange And Apple Composite Jam Enriched With Date Powder OR Adegbanke, NC Chukwu, GE Liasu-Oni | 1 | 2022 |
| Nutritional Indices, Haematological and Biochemical Evaluation of Albino Rats Fed with Crunchy Snack Produced from Corn, Red Kidney Beans and Onion Flour OR Adegbanke, OM Jeremiah IPS Journal of Nutrition and Food Science 3 (3), 222-226, 2024 | | 2024 |
| Production and Storage Stability of Composite Juice from Watermelon, Grape, Soursop, and Cashew Apple TA Dada, OR Adegbanke, FO Oyeyemi IPS Journal of Nutrition and Food Science 3 (3), 207-213, 2024 | | 2024 |
| Chemical Composition and Storage Stability of Crunchy Snacks Produced from Corn, Red Kidney Beans and Onion Flour OR Adegbanke, TO Aduewa, SA Fatounde, IS Adelusi IPS Journal of Applied Microbiology and Biotechnology 3 (1), 63-70, 2024 | | 2024 |
| Amino Acid Composition and Nutritional Indices of Flour and Biscuit from Wheat and Bambara Groundnut Blends O Adegbanke, OF Osundahunsi, VN Enujiugha IPS Journal of Nutrition and Food Science 3 (2), 154-160, 2024 | | 2024 |
| Evaluation of Amino and Fatty Acids Profiles and Sterols of Raw and Processed Conophor Nut (Tetracarpidium Conophorum) OR Adegbanke, VN Enujiugha, I Adelusi | | 2024 |
| APPLICATION OF BAMBARA GROUNDNUT (Vigna subterranean L. Verdc) SEED PROTEINS IN THE DEVELOPMENT OF BISCUIT; AND KINETICS OF ITS STARCH DIGESTION OR ADEGBANKE FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2021 | | 2021 |
| Effect of Salt and Inhibitor on the Isolation, Purification and Characterization of α-Amylase from Aspergillus niger Produced from Pigeon Pea OR Adegbanke, PC Isimoya, TR Omodunoye, OA Adewole Archives of Nutrition and Public Health 3 (1), 2021 | | 2021 |
| Chemical Composition and Consumer Acceptability of Bambara Groundnut Fortified Pasta IAOOOF Adegbanke OR* Journal of Nutrition & Food Sciences 3 (18), 1-5, 2020 | | 2020 |
| COMPARATIVE QUALITY EVALUATION OF BISCUIT SUPPLEMENTED WITH BAMBARA GROUNDNUT PROTEIN ISOLATE AND DEFATTED FLOUR VN Adegbanke O. R.*, JOSIAH A. E. Osundahunsi O. F. and ENUJIUGHA PROCEEDING OF SCHOOL OF AGRICULTURE AND AGRICULTURAL TECHNOLOGY 10TH ANNUAL …, 2019 | | 2019 |
| International Journal of Nutritional Science and OR Adegbanke, OF Osundahunsi, VN Enujiugha | | 2019 |
| Comparative Quality Evaluation of Biscuit supplemented with Bambara Groundnut Protein Isolate and defatted Flour. EVN Adegbanke O. R, Osundahunsi O. F International Journal of Nutritional Science and Food Technology 5 (7), 20-24, 2019 | | 2019 |
