| Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods BIO Ade-Omowaye, A Angersbach, KA Taiwo, D Knorr Trends in Food Science & Technology 12 (8), 285-295, 2001 | 261 | 2001 |
| Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos W Tedjo, KA Taiwo, MN Eshtiaghi, D Knorr Journal of Food Engineering 53 (2), 133-142, 2002 | 156 | 2002 |
| Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures KA Taiwo, A Angersbach, D Knorr Journal of Food Engineering 52 (2), 185-192, 2002 | 156 | 2002 |
| Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes KA Taiwo, OD Baik LWT-Food Science and Technology 40 (4), 661-668, 2007 | 148 | 2007 |
| Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics KA Taiwo, MN Eshtiaghi, BIO Ade‐Omowaye, D Knorr International Journal of Food Science & Technology 38 (6), 693-707, 2003 | 141 | 2003 |
| Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices KA Taiwo, A Angersbach, BIO Ade-Omowaye, D Knorr Journal of agricultural and food chemistry 49 (6), 2804-2811, 2001 | 125 | 2001 |
| Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers BIO Ade-Omowaye, KA Taiwo, NM Eshtiaghi, A Angersbach, D Knorr Innovative Food Science & Emerging Technologies 4 (2), 177-188, 2003 | 124 | 2003 |
| Utilization potentials of cassava in Nigeria: the domestic and industrial products KA Taiwo Food Reviews International 22 (1), 29-42, 2006 | 115 | 2006 |
| Assessment of the capabilities for innovation by small and medium industry in Nigeria IO Abereijo, MO Ilori, KA Taiwo, SA Adegbite African Journal of Business Management 1 (8), 2007 | 110 | 2007 |
| Influence of blanching on the drying and rehydration of banana slices KA Taiwo, O Adeyemi African journal of food science 3 (10), 307-315, 2009 | 86 | 2009 |
| Strategies for increasing food production and food security in Nigeria SB Fasoyiro, KA Taiwo Journal of agricultural & food information 13 (4), 338-355, 2012 | 72 | 2012 |
| Physicochemical properties of four tomato cultivars grown in Nigeria O Adedeji, KA Taiwo, CT Akanbi, R Ajani Journal of food processing and preservation 30 (1), 79-86, 2006 | 72 | 2006 |
| The potential of cowpea as human food in Nigeria KA Taiwo Food reviews international 14 (4), 351-370, 1998 | 72 | 1998 |
| Chemical composition and quality characteristics of wheat bread supplemented with leafy vegetable powders TV Odunlade, AA Famuwagun, KA Taiwo, SO Gbadamosi, DJ Oyedele, ... Journal of Food Quality 2017 (1), 9536716, 2017 | 70 | 2017 |
| The effects of soaking and cooking time on the cooking properties of two cowpea varieties KA Taiwo, C Akanbi, OO Ajibola Journal of food engineering 33 (3-4), 337-346, 1997 | 70 | 1997 |
| Regression relationships for the soaking and cooking properties of two cowpea varieties KA Taiwo, CT Akanbi, OO Ajibola Journal of food engineering 37 (3), 331-344, 1998 | 64 | 1998 |
| Effects of pulsed electric field on quality factors and mass transfer during osmotic dehydration of apples KA Taiwo, A Angersbach, D Knorr Journal of Food Process Engineering 26 (1), 31-48, 2003 | 62 | 2003 |
| Rehydration studies on pretreated and osmotically dehydrated apple slices KA Taiwo, A Angersbach, D Knorr Journal of Food Science 67 (2), 842-847, 2002 | 58 | 2002 |
| Trends in enrolment, graduation and staffing of science and technology education in Nigeria tertiary institutions: A gender participation perspective HO Aderemi, OM Hassan, WO Siyanbola, K Taiwo Educational Research and Reviews 8 (21), 2011-2020, 2013 | 44 | 2013 |
| Technological assessment of palm oil production in Osun and Ondo states of Nigeria KA Taiwo, OK Owolarafe, LA Sanni, JO Jeje, K Adeloye, OO Ajibola Technovation 20 (4), 215-223, 2000 | 42 | 2000 |
