| Functional properties and quality evaluation of “kokoro” blended with beniseed cake Sesame indicum FA Ayinde, OT Bolaji, RB Abdus-Salaam, O Osidipe African Journal of Food Science 6 (5), 117-123, 2012 | 42 | 2012 |
| Fungal isolates and metabolites in locally processed rice from five agro-ecological zones of Nigeria R Abdus-Salaam, O Atanda, F Fanelli, M Sulyok, G Cozzi, S Bavaro, ... Food Additives & Contaminants: Part B 9 (4), 281-289, 2016 | 12 | 2016 |
| Quality Evaluation of Bread Produced from Wheat Flour using Avocado (Persea americana) Paste as Substitute OA Peluola-Adeyemi, RB Abdus-Salaam, T Obi | 7 | 2021 |
| Dietary exposure to mycotoxins by adult consumers of locally processed rice from Nigeria RB Abdus-Salaam, OO Atanda, F Fanelli, M Sulyok, G Cozzi, S Bavaro, ... 8th International Toxicology Symposium in Africa, 36, 2016 | 2 | 2016 |
| SOME SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT FLOUR SUBSTITUTED WITH AVOCADO PUREE AS FAT SUBSTITUTE SAO Adeyeye, OT Bolaji, TA Abegunde, HO Emun, RB Abdus-Salaam, ... | | |
| PROXIMATE COMPOSITION OF COOKIES PRODUCED FROM WHEAT FLOUR SUBSTITUTED WITH AVOCADO PUREE AS FAT SUBSTITUTE SAO Adeyeye, OT Bolaji, TA Abegunde, HO Emun, RB Abdus-Salaam, ... | | |
| EVALUATION OF BREAD PRODUCED FROM WHEAT/SWEET POTATO/YELLOW MAIZE FLOURS. TA Abegunde, OT Bolaji, SAO Adeyeye, ZO Apotiola, RB Abdus-salaam | | |
| FUNCTIONAL PROPERTIES OF WHEAT FLOUR SUBSTITUTED WITH AVOCADO PUREE AS FAT SUBSTITUTE SAO Adeyeye, OT Bolaji, TA Abegunde, HO Emun, RB Abdus-Salaam, ... | | |
| SOME FUNCTIONAL PROPERTIES OF BLENDS OF FERMENTED CASSAVA FLOUR (LAFUN) AND PIGEON PEA FLOUR OT Bolaji, MA Kamoru, SA Adeyeye, TA Abegunde, RB Abdus-Salaam, ... | | |
