| Nutritional, antioxidant, glycaemic index and Antihyperglycaemic properties of improved traditional plantain-based (Musa AAB) dough meal enriched with tigernut (Cyperus … TD Oluwajuyitan, OS Ijarotimi Heliyon 5 (4), 2019 | 93 | 2019 |
| Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour TD Oluwajuyitan, OS Ijarotimi, TN Fagbemi Nutrition & Food Science 51 (4), 704-724, 2021 | 46 | 2021 |
| Multigrain bread: dough rheology, quality characteristics, in vitro antioxidant and antidiabetic properties A Olagunju, TD Oluwajuyitan, SI Oyeleye Journal of Food Measurement and Characterization 16 (1), 1-30, 2021 | 40 | 2021 |
| Blood glucose lowering, glycaemic index, carbohydrate‑hydrolysing enzyme inhibitory activities of potential functional food from plantain, soy‑cake, rice‑bran and oat‑bran … TD Oluwajuyitan, OS Ijarotimi, TN Fagbemi, G Oboh Journal of Food Measurement and Characterization 15 (4), 3761–3769, 2021 | 37 | 2021 |
| Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake … OS IJAROTIMI, TD OLUWAJUYITAN, GT OGUNMOLA Croatian journal of food science and technology 11 (1), 1131-1251, 2019 | 28 | 2019 |
| Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats TD Oluwajuyitan, OS Ijarotimi, TN Fagbemi Clinical Phytoscience 7, 1-16, 2021 | 23 | 2021 |
| Nutritional characteristics, glycaemic index and blood glucose lowering property of gluten-free composite flour from wheat (Triticum aestivum), soybean (Glycine max), oat-bran … OS Ijarotimi, DA Fakayejo, TD Oluwajuyitan Applied Food Research 1 (2), 100022, 2021 | 22 | 2021 |
| Nutritional, antioxidant, angiotensinconverting-enzyme and carbohydratehydrolyzing-enzyme inhibitory activities of underutilized leafy vegetable: African wild lettuce (Lactuca … OS Ijarotimi, IH Adesanya, TD Oluwajuyitan Clinical Phytoscience 47 (7), 1-13, 2021 | 22 | 2021 |
| Application of Bambara Groundnut in the Production of Cookies RO Adegbanke, OD Ojo-Uyi, TD Oluwajuyitan Food Science and Quality Management 83 (2019), 56-60, 2019 | 20 | 2019 |
| Amino Acid Profile, Functional Properties and In-vitro Antioxidant Capacity of Cucurbita maxima and Cucurbita mixta Fruit Pulps and Seeds WA Oyeleke, TD Oluwajuyitan, MO Oluwamukomi, VN Enujiugha European Journal of Nutrition and Food Safety 10 (4), 224-241, 2019 | 17 | 2019 |
| Shallot-enriched amaranth-based extruded snack influences blood glucose levels, hematological parameters, and carbohydrate degrading enzymes in streptozotocin-induced diabetic rats SO Omoba, AI Olagunju, TD Oluwajuyitan, FO Akinrinlola Food Biochemistry 46 (3), 1-11, 2022 | 14 | 2022 |
| Processed White Melon Seed Flour: Chemical composition, Antioxidant, Angiotensin-1-Converting and Carbohydrate-Hydrolyzing Enzymes Inhibitory Properties OS Ijarotimi, OA Wumi-Adefaye, TD Oluwajuyitan, OR Oloniyo Applied Food Research 2 (1), 100074, 2022 | 13 | 2022 |
| In vitro α-amylase and α-glucosidase inhibitory activities, antioxidant activity, in vivo glycemic response and nutritional quality of dough meals from Dioscorea alata and … BJ Adeloye, PA Aluko, TD Oluwajuyitan Journal of Food Measurement and Characterization 15 (4), 1-16, 2021 | 13 | 2021 |
| Effect of Plantain Bulb’s Extract-Beverage Blend on Blood Glucose Levels, Antioxidant Status, and Carbohydrate Hydrolysing Enzymes in Streptozotocin-Induced Diabetic Rats A Olagunju, TD Oluwajuyitan, SI Oyeleye Preventive Nutrition and Food Science 25 (4), 362-374, 2020 | 13 | 2020 |
| Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented with Moringa oleifera Seed Protein Concentrate TA Aderinola, OE Lawal, TD Oluwajuyitan Journal of Food Engineering and Technology 9 (1), 22-29, 2020 | 12 | 2020 |
| Gluten free and high protein-fiber wheat flour blends: Macro-micronutrient, dietary fiber, functional properties, and sensory attributes OS Ijarotimi, OG Ogunjobi, TD Oluwajuyitan Food Chemistry Advances 1, 100134, 2022 | 10 | 2022 |
| Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as infuence by bambara groundnut substitution SO Oguntuase,Samuel Oladeji Ijarotimi, TD Oluwajuyitan, G Oboh SN Applied Sciences 4 (5), 1-16, 2022 | 10* | 2022 |
| Nutritional, antioxidant and organoleptic properties of therapeutic-complementary-food formulated from locally available food materials for severe acute malnutrition management SO Ijarotimi, MR Fatiregun, TD Oluwajuyitan Bulletin of the National Research Center 46 (39), 1-15, 2022 | 10 | 2022 |
| Effect of some traditional processing operations on the chemical, functional, antioxidant, glycaemic index and glycaemic load of groundnut (Arachis hypogea L.) Seed Flour OS Ijarotimi, TG Ogunmola, TD Oluwajuyitan Food Measurement and Characterization 16 (2), 1-17, 2022 | 10 | 2022 |
| Influence of substitution on amino-acid profile, physicochemical and sensory attributes of breakfast cereal from millet, soycake, rice bran and carrot pomace blends AI Akinyede, TD Oluwajuyitan, JB Dada, ET Oyebode MOJ Food Processing & Technology 8 (1), 19-27, 2020 | 10 | 2020 |
Oluwole Steve Ijarotimi (M.Sc., M.Com...Professor, Department of Nutrition and Dietetics, Federal University of Technology, Akure, Nigeria在 futa.edu.ng 的电子邮件经过验证
